Vanilla Cake

Why Make This Recipe

This Vanilla Cake is a true classic that brings comfort and joy to any occasion. What makes this particular recipe stand out is its ability to stay moist and delicious for up to four days. Whether you’re celebrating a birthday, hosting a tea party, or simply indulging yourself, this cake is perfect for any event. It’s simple to make, and you’ll love how the aroma of vanilla fills your kitchen while it bakes.

How to Make My Best Vanilla Cake

Ingredients

2 cups plain / all-purpose flour (cake flour OK too, Note 1)
2 1/2 teaspoons baking powder
1/4 teaspoon kosher salt (cooking salt)
4 large eggs (50 – 55g / 2 oz each, at room temp, Note 3)
1 1/2 cups caster / superfine sugar (granulated/regular ok too, Note 2)
115g / 1/2 cup unsalted butter (cut into 1.5 cm / 1/2” cubes)
1 cup full-fat milk (Note 5)
3 teaspoons vanilla extract (the best you can afford, Note 6)
3 teaspoons vegetable or canola oil (Note 7)
225g / 2 sticks unsalted butter (softened)
500g / 1 lb soft icing sugar / powdered sugar (sifted)
3 teaspoons vanilla extract
2 – 4 tablespoons milk (to adjust thickness)

Directions

Preparation: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Combine Dry Ingredients: In a bowl, mix together the flour, baking powder, and salt. Set aside.

Beat Eggs Until Aerated: In another bowl, beat the eggs together with the sugar until they become fluffy and light in color.

Finish Cake Batter: Add the butter, milk, vanilla extract, and oil to the egg mixture. Then, slowly add the dry ingredients to the wet mixture. Mix until just combined.

Bake: Divide the batter evenly between the prepared cake pans. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Cool & Frost: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Transfer to a wire rack to cool completely. Once cooled, make the vanilla buttercream and frost the cakes.

Vanilla Buttercream: In a bowl, beat the softened unsalted butter until creamy. Gradually add the sifted icing sugar and mix until smooth. Add the vanilla extract and enough milk to achieve your desired thickness.

How to Serve My Best Vanilla Cake

Serve slices of this moist vanilla cake at room temperature, accompanied by fresh fruit or a scoop of ice cream for an added treat. It also pairs wonderfully with a cup of tea or coffee, making it a delightful afternoon snack.

How to Store My Best Vanilla Cake

To keep your vanilla cake fresh, store it in an airtight container at room temperature. It will stay moist for up to four days. If you need to store it longer, consider wrapping slices individually in plastic wrap and placing them in the refrigerator.

Tips to Make My Best Vanilla Cake

Ensure all ingredients are at room temperature for better mixing and texture.
Do not overmix the batter; mix until just combined to keep the cake light.
Use high-quality vanilla extract for the best flavor.

Variation

For a twist, try adding lemon zest to the batter or incorporating chocolate chips for an extra layer of flavor.

FAQs

Q: Can I use gluten-free flour?
A: Yes, you can substitute all-purpose flour with a gluten-free flour blend, but the texture may vary slightly.

Q: Can I freeze the cake?
A: Yes, you can freeze the cake. Make sure it is well-wrapped in plastic wrap and foil. It can last up to three months in the freezer.

Q: Can I make this cake in advance?
A: Absolutely! You can bake the cake in advance and frost it on the day you plan to serve it. This helps the flavors meld and enhances the taste.