Classic Vanilla Cake – Vanilla Cake Recipes Easy and Homemade Perfection
I’ll be honest—this vanilla cake recipe saved my baking reputation more than once. We all want that cake, the one with a golden crumb, real vanilla flavor, and layers that bake up like a dream. The kind of cake that makes you wonder why boxed mix ever existed.
I’ve used this for birthday parties, last-minute potlucks, and even on a rainy Tuesday when all I wanted was a slice of comfort. It’s quick enough for weeknights, yet classy enough for candles and frosting roses. You’ll find it’s a breeze to whip up, even if your only kitchen companion is a toddler and a messy countertop.
This recipe brings together everything I love: the softness of homemade cake, the simplicity of everyday ingredients, and the flexibility to be frosted, filled, or just devoured plain. Whether you're baking for a crowd or just for the joy of it, this one’s got your back.
Servings: 12 slices
Ingredients
- 2 1/2 cups (300g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (170g) unsalted butter, room temperature
- 1 3/4 cups (350g) granulated sugar
- 2 large eggs
- 2 large egg whites
- 1 tbsp vanilla extract
- 1 cup (240ml) whole milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the butter and sugar until light and fluffy.
- Add the eggs and egg whites one at a time, mixing well after each.
- Stir in the vanilla extract.
- Add the dry ingredients in three parts, alternating with milk, beginning and ending with the flour mixture.
- Divide the batter evenly between the prepared pans.
- Bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.