Homemade Vanilla Cake Recipe
There’s something truly magical about a Homemade Vanilla Cake—its soft, cloud-like crumb and sweet, fragrant aroma have a way of turning even the simplest celebrations into cherished memories. This recipe is my go-to whenever I crave a classic dessert that feels both nostalgic and utterly indulgent. Whether you’re baking for a birthday, a cozy family dinner, or just to satisfy a sweet tooth, this cake promises a buttery, vanilla-kissed flavor and a tender texture that always gets rave reviews.
Ingredients You’ll Need
The beauty of a great Homemade Vanilla Cake lies in how a handful of pantry staples come together to create something extraordinary. Every ingredient here has a purpose—lending richness, structure, or that signature vanilla flavor that makes this cake a timeless favorite.
- All-purpose flour: The foundation for your cake, giving it the perfect tender crumb while still holding its shape.
- Baking powder: Adds essential lift, ensuring your cake bakes up light and fluffy every time.
- Salt: Just a pinch brings balance and enhances the sweetness and vanilla notes.
- Unsalted butter (softened): For a rich, buttery flavor and moist texture—make sure it’s truly soft for easy creaming!
- Granulated sugar: Sweetens the cake and helps create a delicate, fine crumb.
- Large eggs (room temperature): Bind everything together and add structure, richness, and golden color.
- Pure vanilla extract: The star of the show, infusing the cake with deep, aromatic vanilla flavor.
- Whole milk (room temperature): Adds moisture and helps keep the crumb soft and tender.
- Sour cream (room temperature): A secret weapon for extra richness and an ultra-tender, melt-in-your-mouth texture.
How to Make Homemade Vanilla Cake
Step 1: Prep Your Pans and Ingredients
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy removal. This quick prep step ensures your Homemade Vanilla Cake releases effortlessly and bakes up evenly every time.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This not only distributes the leavening evenly but also helps prevent lumps, giving your cake a perfectly smooth texture later on.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed. After about 3 to 4 minutes, the mixture should look pale and fluffy—this step incorporates air for a light, tender crumb.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition to keep the batter smooth. Blend in the pure vanilla extract, letting its fragrance fill your kitchen and set the stage for what’s to come.
Step 5: Combine Milk and Sour Cream
In a small bowl, stir together the whole milk and sour cream. This duo adds both moisture and a touch of tang, which balances the sweetness and gives your cake that signature soft bite.
Step 6: Alternate Wet and Dry Ingredients
With your mixer on low, add the flour mixture in three parts, alternating with the milk mixture. Begin and end with the flour. Mix just until everything is combined—overmixing can make the cake dense, so stop as soon as you see no more streaks of flour.
Step 7: Bake to Perfection
Divide the batter evenly between your prepared pans and smooth out the tops. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes before turning them out onto wire racks to cool completely—this helps them set and keeps them from sticking.
How to Serve Homemade Vanilla Cake
Garnishes
The classic way to finish a Homemade Vanilla Cake is with a thick, swirly layer of vanilla buttercream, but don’t stop there! Try a dusting of powdered sugar, a drizzle of chocolate ganache, or a sprinkle of fresh berries for pops of color and tangy contrast.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream, a side of fresh fruit salad, or even a dollop of lightly sweetened whipped cream. For coffee lovers, a hot cup alongside a slice is sheer bliss.
Creative Ways to Present
For something special, slice the cake into layers and fill with lemon curd, jam, or whipped cream. You can even cut out mini rounds with a biscuit cutter for individual treats, or bake as cupcakes and top with piped frosting and sprinkles for a festive touch.
Make Ahead and Storage
Storing Leftovers
Leftover Homemade Vanilla Cake will stay moist and delicious for several days. Simply cover with plastic wrap or store in an airtight container at room temperature for up to 3 days—or refrigerate if your kitchen is warm.
Freezing
To freeze, wrap unfrosted cake layers tightly in plastic wrap, then aluminum foil. They’ll keep well for up to 2 months. To thaw, simply leave them at room temperature, still wrapped, until soft and ready to frost.
Reheating
If you love a slightly warm slice, pop a piece in the microwave for 10–15 seconds. It revives the cake’s softness and makes the vanilla aroma extra inviting—just be careful not to overheat and dry it out.
FAQs
Can I turn this Homemade Vanilla Cake into cupcakes?
Absolutely! Simply divide the batter among cupcake liners, filling each about two-thirds full. Bake at 350°F for 18 to 20 minutes or until a toothpick comes out clean. They come out just as fluffy and delicious as the full-size cake.
What kind of frosting pairs best with Homemade Vanilla Cake?
Vanilla buttercream is a classic, but this cake is incredibly versatile. Try chocolate ganache, cream cheese frosting, or even a simple whipped cream and berries for a lighter touch.
Can I use low-fat milk or substitute the sour cream?
While whole milk and sour cream make the cake extra rich and tender, you can use low-fat milk or plain Greek yogurt in a pinch. The texture may change slightly, but you’ll still end up with a tasty cake.
Why do the ingredients need to be at room temperature?
Room temperature ingredients blend together more easily, creating a smooth batter and a finer crumb. Cold ingredients can cause the batter to curdle or lead to uneven baking, so plan ahead for best results.
How do I know when the cake is done baking?
The best way is to insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s ready. The cake should also spring back lightly when touched in the middle.
Final Thoughts
There’s nothing quite like the joy of sharing a Homemade Vanilla Cake with people you love. Whether you’re baking it for a birthday, a special occasion, or just because, this recipe is sure to bring smiles all around. Give it a try, and let this classic cake become a favorite in your own kitchen too!
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Homemade Vanilla Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This classic Homemade Vanilla Cake is a moist, tender, and flavorful dessert perfect for any celebration or sweet craving. Made with simple pantry ingredients, it features a delicate crumb and rich vanilla aroma that pairs wonderfully with your favorite frostings or fresh toppings.
Ingredients
Dry Ingredients
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup whole milk, room temperature
- ¼ cup sour cream, room temperature
Instructions
- Prepare pans and oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for now.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar on medium-high speed until the mixture becomes light and fluffy, approximately 3 to 4 minutes. This step aerates the batter for a tender cake.
- Add eggs and vanilla: Incorporate the eggs one at a time into the butter mixture, mixing well after each addition to ensure smooth incorporation. Then, blend in the pure vanilla extract until evenly distributed.
- Combine milk and sour cream: In a small bowl, stir together the whole milk and sour cream until well combined. This adds moisture and richness to the cake.
- Alternate mixing dry and wet ingredients: With your mixer on low speed, add the flour mixture in three portions alternated with the milk-sour cream mixture, beginning and ending with the flour mixture. Mix just until incorporated at each stage without overmixing to maintain a tender crumb.
- Fill pans and bake: Evenly divide the batter between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes. Then carefully turn them out onto wire racks and cool completely before frosting or serving.
Notes
- This vanilla cake pairs beautifully with vanilla buttercream, chocolate frosting, or fresh berries and whipped cream for a delightful finish.
- For cupcakes, fill liners two-thirds full and bake for 18 to 20 minutes.
- Ensure all ingredients are at room temperature to achieve the best texture and consistency in your cake.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
