What Are The Best Vanilla Cake Recipes?

If you're a vanilla lover, you know that there's nothing quite like a delicious slice of vanilla cake. But what's the best way to make a vanilla cake? There are so many recipes out there it can be tough to choose.

Don't worry - we've got you covered. We'll share our top three picks for the best vanilla cake recipes around in this post. So whether you're looking for a classic option or something a little more unique, we've got you covered. Let's get started!

Basic Vanilla Cake

Ingredients

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Two sticks of unsalted butter, at room temperature, plus more for the pans

3 cups all-purpose flour, plus more for the pans

One tablespoon baking powder

1/2 teaspoon salt

1 1/4 cups sugar

Four large eggs, at room temperature

One tablespoon vanilla extract

1 1/4 cups whole milk (or 3/4 cup heavy cream mixed with 1/2 cup water)

Directions

Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.

Whisk 3 cups flour, baking powder and salt in a bowl until combined. Beat two butter and sugar sticks in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes.

Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until smooth.

Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes.

Transfer to racks and let cool for 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

Photograph by Levi Brown

Vanilla Cake

Ingredients

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1/2 cup vegetable oil, plus more for the pans

2 3/4 cups all-purpose flour, plus more for the pans

Two tablespoons cornstarch

Two teaspoons baking powder

1/4 teaspoon baking soda

One teaspoon salt

1 1/2 cups whole milk, at room temperature

One tablespoon distilled white vinegar

One tablespoon pure vanilla extract

One stick unsalted butter, at room temperature

1 2/3 cups sugar

Four large eggs, at room temperature

Directions

Preheat the oven to 350 degrees F. Oil the bottom and sides of two 9-by-2-inch round cake pans. Flour the pans and tap out the excess.

Whisk the flour, cornstarch, baking powder, baking soda and salt in a medium bowl. Combine the milk, vinegar and vanilla in a small bowl.

Beat the butter, oil and sugar in a large bowl with a mixer on medium-high speed until fluffy, 5 to 7 minutes. Beat in the eggs one at a time; beat until thick, 3 minutes. Reduce the speed to medium-low; beat the flour mixture in three batches, alternating with the milk mixture.

Beat just until smooth, then finish mixing with a rubber spatula. Divide the batter between the pans.

Bake the cakes until lightly browned, and the centres spring back when lightly pressed, 35 to 45 minutes. Transfer to a rack and let cool for 15 minutes in the pans. Loosen the edges with a knife and turn the cakes onto the rack; let cool completely.

Ultimate Vanilla Cake

Ingredients

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For the frosting:

Two sticks unsalted butter, at room temperature

Pinch of salt

3 cups confectioners' sugar

One tablespoon vanilla extract

1 to 2 tablespoons milk

For the cake:

Basic Vanilla Cake, recipe follows, baked and cooled

Sprinkles for decorating

Basic Vanilla Cake:

Two sticks of unsalted butter, at room temperature, plus more for the pans

3 cups all-purpose flour, plus more for the pans

One tablespoon baking powder

1/2 teaspoon salt

1 1/2 cups sugar

Four large eggs, at room temperature

One tablespoon vanilla extract

3/4 cup heavy cream

Directions

Make The Frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, 1 to 2 minutes. Gradually beat in the confectioners' sugar until smooth. Add the vanilla, increase the mixer speed to medium-high and beat until thick, about two more minutes. Add the milk a little time and beat it until the frosting is spreadable but not runny.

Assemble the cake: Put one cake layer on a platter; spread 1 cup frosting on top. Top with the second cake layer then covers the whole cake with the remaining frosting. Decorate with sprinkles.

Basic Vanilla Cake:

Yield: two 9-inch cakes

Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.

Whisk 3 cups flour, baking powder and salt in a bowl until combined. Beat two butter and sugar sticks in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)

Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.

Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centres spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool for 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

Best Vanilla Cake!

This delicious cake is simple and easy to make and uses ingredients you most likely have on hand!

Ingredients

Flour – I use soft, light all-purpose flour for this cake recipe. I like to use White Lily, which is made of soft winter wheat. You can also use cake flour to make sure that it is light and fluffy.

Baking Powder – I prefer to use an aluminium-free baking powder in my baking.

Baking Soda: Since this cake includes buttermilk ingredients, you will also use baking soda.

Salt – A pinch of salt is also needed

Butter – I generally use salted butter, but you can use unsalted if you prefer. You will want to make sure that your butter is softened to room temperature.

[Resource: How to Soften Butter]

Sugar – I use granulated white sugar. You can also use a sugar alternative made for baking, such as Splenda for Baking.

Eggs: Make sure your eggs have reached room temperature for the best mixing and final cake.

Buttermilk: This cake uses buttermilk. If you do not have buttermilk on hand, you can easily make your buttermilk substitute with any of the easy methods I share in this guide.

[Resource: How to Make Buttermilk]

Vanilla Extract – I love to use my homemade vanilla extract, but in baked goods such as cakes, you can also substitute with imitation vanilla flavouring if that is what you have on hand. The most noticeable taste difference between vanilla extract and vanilla flavouring is in unbaked goods such as whipped cream, frostings, icing, and no-bake cookies. For those, use vanilla extract.

Chocolate Buttercream Frosting: The combination of chocolate frosting and this cake is just a classic. You can also use Strawberry Buttercream, Caramel Frosting, and any of your other favourite frosting flavours!

Tips And Variations For Making The Best Vanilla Cake Recipe:

The batter for this cake makes six cups of batter. Using this pan chart, that means you will get (2) 8″ round pans 2″, (2) 9″ round pans 1½", (2) 8″ square pans 1½", (3) 6″ pans, or a 7 1/2 x 3 inches Bundt cake, or a Loaf pan 8½" x4½" x2½". Baking times may differ. You baked the cake shown in (2) 8″ round pans 2″ deep.

• 12 Tablespoons of butter = ¾ cup = 1½ sticks (in the United States)
• To make sure you do not get eggshells in your batter, crack the egg(s) into a small bowl before adding to the batter. Remove any shell before adding to the batter.
• If you do not have buttermilk, add a tablespoon of white vinegar to a measuring cup. Add enough milk to reach the 1 cup mark. Leave undisturbed for 5 minutes and then stir and use.
•  If you do not have buttermilk, a great thing to keep on hand is powdered buttermilk that you keep – in powdered form – in your fridge and make as needed. We have this on hand all the time. You can buy it online, at your local Amish store (where we purchase it), or your local grocery store may carry it.
• You can use the whisk or paddle attachment on your stand mixer.
• You can frost and decorate this cake in any manner you choose.
• Chill the cake before frosting. The cake must be completely cool before frosting. Your frosting is subject to melting or clotting if your cake is not completely cooled. Try sticking your cake in the freezer for 15-30 minutes before frosting. It makes the cooling process quicker.

Step-By-Step Instructions

Preheat. Preheat the oven to 350º F.

Prep Pans. Prepare three eight or 9-inch cake pans for baking by coating them with softened butter, lining with a piece of parchment fitted to the cake pan, brushing the top of the parchment with more softened butter and then lightly flouring the pans and parchment. You can also use baking spray, such as Baker's Joy if you like.

Whisk dry ingredients. Whisk the flour, baking powder, baking soda and salt in a large bowl. Set aside.

Cream butter and sugar. Cream the butter with an electric mixer. Then add the sugar. Cream together for about eight more minutes.

Add eggs. Add the eggs, one at a time, and mix until combined.

Alternate wet and dry. Add one-third of the flour mixture and mix until well combined. Next, add half of the buttermilk and mix until well combined. Repeat with another one-third of the flour mixture followed by the buttermilk and then end with the remaining flour mixture, making sure to mix each addition until well combined.

Add vanilla. Mix in the vanilla until well combined.

Distribute and bake. Divide cake batter among the cake pans and bake for 25-30 minutes, until the edges of the cake turn loose from the pans and a toothpick inserted into the middle of the cake comes out clean.

Cool. Remove from the oven and cool for about 10 minutes in the pan. Then, carefully turn out the cake onto wire cooling racks and allow it to cool completely.

Frost. Frost cake with Chocolate Buttercream Frosting or your desired frosting.

The Best Vanilla Cake Recipe Options

As A Gluten-Free Vanilla Cake Recipe:

To make the cake a gluten-free vanilla cake recipe, I've successfully used an equal amount of Cup 4 Cup gluten-free flour in place of the all-purpose flour listed in the recipe.

As An Egg-Free Vanilla Cake Recipe:

To make the cake an egg-free vanilla cake recipe, I've used 2/3 cup of unsweetened applesauce in place of 2 large eggs in the recipe. You will note that you may have to bake the cake just a few minutes more. Be sure to check with the skewer for doneness.

Keys To Success When Making Any Cake Recipe

I use the creaming method to make this vanilla cake recipe which requires:

• Creaming the butter and sugar
• Incorporating the eggs one at a time
• Alternating adding the flour and liquid

It's best not to take shortcuts when baking, especially cakes. Instead, you want to follow the recipe exactly as written and pay attention to any notes.

Here are the key things you should keep in mind to help bake cakes successfully:

• Ensure all ingredients are at room temperature. It helps make sure everything gets incorporated together properly. Not doing this can result in poor emulsification and a less-than-perfect final product.
• Measure your flour properly. Spoon and level the flour into the measuring cup rather than using the measuring cup as a scoop. The latter packs in the flour and can result in dense and dry cakes.
• Don't skimp on creaming the butter & sugars. You want to make sure they are pale and fluffy.
• Fully incorporate each egg one at a time. Again, for proper emulsification and to ensure a good texture.
• Don't overmix once you add the flour. Mix on low and only till the flour is just incorporated. Overmixing can cause dense but also fragile and crumbly cakes.
• Grease & flour your pans & line bottoms with parchment. To help ensure cakes come out cleanly.
• Use baking times as a guideline only. Every oven is different. Some run hot; some run cold, some have hot spots. Only you know how your oven bakes, and it will require some testing on your part to know what works for you.
• Cool your cakes in the pans for 10 mins. Any more and the sugars will start to set, and the cakes will stick to the pans, any less, and the cakes will be too fragile and might break when you're turning them out.
• Cool cakes completely before frosting. It is critical, or you'll melt your frosting and have a very hard time putting the cake together.

Conclusion

So, there you have it – the best vanilla cake recipes. Whether you're looking for something classic and simple or a recipe with a little bit of a twist, we've got you covered. So, now that you know how to make the perfect vanilla cake get baking!

FAQs

How Can I Make My Vanilla Cake Taste Better?

A whole vanilla bean. "Scrape the seeds of one bean into your cake batter, frosting, or both," suggests assistant food editor Claire Saffitz. The actual plant is much more floral and perfumey than the extract—and it tastes like vanilla. If you do want to use an extract, try the almond extract.

What Makes A Cake Moist?

Sugar is hygroscopic, which means that it both attracts water and holds onto it, leading to a moist cake. If you reduce the necessary amount of sugar in a recipe, you're also decreasing the cake's ability to retain moisture.

What Makes A Cake Moist And Fluffy?

Most cakes begin with creaming butter and sugar together. This is because butter can hold air, and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake.

What Makes A Cake Rise?

Like baking soda or powder, learners produce carbon dioxide bubbles, which are trapped by the starch in the batter and expand during baking, causing the cake to rise.

Which Ingredient Makes Cake Soft?

Whisking butter and sugar together in one essential tip to make the cake spongy, fluffy and moist. Whisk butter and sugar for a long until the mixture becomes pale yellow and fluffy because of the incorporation of air. The process is known as creaming.