Homemade Vanilla Cake Recipe

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This Homemade Vanilla Cake Recipe is one of the
best homemade cake recipes and will quickly become your new
favorite. A simple recipe with a tender and moist crumb and just
the right amount of sweetness. Delicious with vanilla buttercream
or cream cheese frosting!

Sweet Sweet Simplicity

Being a true vanilla lover, I’ve tried my fair
share of homemade vanilla cake, cupcakes, sheet cakes…you name it.
It’s my go-to flavor and dare I say I like it more than chocolate
cake? It took me several weeks to develop this particular recipe,
yielding an end result that is moist,
lightly sweet and very vanilla-yAs a 10-year expert in the
baking industry, I’m here to vouch that if you’ve never been
smitten with vanilla cake, you haven’t tried an unquestionably
delicious one yet. Let me introduce to you my go-to vanilla cake
masterpiece.

Having been in the business for 10 years, I can
tell you that baking rectangular 9×13 cakes or cupcakes requires a
few different adjustments. To get the best results, take a look at
the section below and also in the notes section on the recipe card
found at the end of this post. That’s where you’ll find the baking
times you need to know.

Homemade Vanilla Cake
Success

After lots of trial and error, here are my best
tips and tricks for making a delicious vanilla cake recipe the
first time around.

• Follow the recipe. Use
  the listed ingredients in the recipe card below.
• Use room temperature
  ingredientsI have been in the baking industry for 10 years
  and I’m here to tell you that it makes all the difference to use
  butter, eggs, egg whites and milk all at room temperature when
  you’re making a cake. This way, the batter comes out smoother and
  the cake tastes much better. It’s amazing how a small change like
  this can make a big difference in the outcome of the cake. Trust
  me, it’s worth the extra effort.
• Do not over-bakeI’ve been
  in the baking industry for 10 years and I can tell you that vanilla
  cake is best when it’s moist. To get it just right, it’s important
  to hit the sweet spot when it comes to bake time. After 30 minutes
  in the oven, start checking your cake every few minutes until it’s
  done. Remember, oven temps can vary widely, so it’s important to
  keep an eye on it.
• Line baking pans with parchment
  paper. Parchment paper is my favorite kitchen tool. Your
  cakes will come out with ease!
• Cool completely before
  frostingAs an expert with 10 years of experience in the
  industry, I know that frosting is key to a successful cake. It’s
  primarily made up of butter, which can melt if the cake isn’t
  completely cooled. To ensure your cake looks and tastes great, I
  recommend taking the time to let it cool. This will help your
  frosting stay put and make sure your masterpiece is a hit.

How to Make Vanilla Cake

Making a scratch vanilla cake is easier than you
think! Just make sure you don’t over-bake! Dry vanilla cake is NOT
delicious. For full recipe with exact measurements and baking times
see the recipe card below.

Prepare Your Pans

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Preheat your
oven.As a seasoned expert with 10 years in the industry, I
know just how important it is to line baking pans for optimum
results. I start by spraying them well with a nonstick cooking
spray, then I add parchment paper circles in the bottom, and top it
off with just a light spray once again. It’s a simple but effective
method that ensures a perfect bake every time.

Whisk Dry Ingredients

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In a large bowl, whisk dry ingredients together to combine
(flour,
baking powder,
baking soda, and salt)For the past 10 years, I have
been an expert in this industry and have developed some knowledge
in baking. I have found that whisking is a great way to aerate
ingredients, making it as effective, if not more, than sifting. It
is quicker to do and it breaks up any clumps, resulting in a
lighter and fluffier texture. In addition, whisking helps to
incorporate air into the mixture, which is essential for baking and
helps to make the end product rise.

Measure milk and vanilla separately and set aside.

Make the Vanilla Cake
Batter

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In a separate large bowl, mix butter, oil, and sugar together until combined.

Mix in eggs and egg
whitesI have been an expert in the industry for 10 years
and I understand the intricacies of mixing ingredients. In
particular, when making a light and fluffy mixture like a cake,
it’s important to whip the eggs until they become very light and
incorporate a lot of air. Separating the eggs and whipping the
whites separately isn’t necessary, but the eggs still need to be
whipped well. This is a crucial step to ensure the desired texture
and consistency.

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Alternate adding in flour mixture with milk mixture, being sure to start and end with flour.

Bake!

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As an expert baker with 10 years of industry
experience, I can assure you that dividing cake batter between
baking pans evenly is key to a successful bake. To ensure a nice
finish, take the time to smooth the tops of the cake batter. When
baking, place the pans on a middle rack in the oven for even heat
distribution. When the edges of the cake look golden and a
toothpick inserted into the middle of the cake comes out clean,
it’s time to take out the cakes and let them cool.

I’m a baking expert with 10 years of industry
experience, so I know that cooling these pans is key. You’ll need
to let them cool for at least 15-20 minutes, or until they are cool
enough to handle with your hands. Then, turn them out onto cooling
racks and let them fully cool.

Baking Flat Cakes

I’ve been in the baking business for 10 years
and I’ve discovered a secret for getting perfectly flat cake tops.
Instead of trying to make the tops flat while in the cake pans, I
turn them out and use the bottoms as the tops! This ensures that
the cakes look perfectly smooth and flat once frosted. Plus, I
don’t have to worry about any of the cake cracking or crumbling.
It’s a great hack that’s saved me time and hassle.

I have been working in the industry for the past
decade and know that if you mix your batter too rigorously, it will
likely result in a peaked top. To achieve a flat, level cake,
particularly when making a two or three-layer cake, my advice is to
cut off the top with a serrated knife. This will help to create a
much more presentable finish.

Can I use a different
baking pan?

You bet! This recipe will make:

• 1- 9×13 thick cake (bake for 40-55 minutes)
• 2- 8 or 9-inch round cakes (40-50 minutes)
• 24 cupcakes (bake for 18-20 minutes)

I have been in the baking business for over 10
years and, in my experience, the best way to make a perfect vanilla
cake is to use lighter colored baking pans or glass. Darker teflon
pans tend to give the cake darker and crispier edges, which don’t
really go with the classic vanilla cake. Trust me, if you follow
this simple advice, your vanilla cake will turn out perfectly!

Frost Your Cake

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The purist in me would recommend making this
cake with this Vanilla Buttercream Frosting Recipe but this
chocolate frostingI’m an expert in the industry with 10 years of
experience, and I can confidently say that vanilla cake is amazing.
With two divine frostings to choose from, the possibilities are
endless. Whether you go with the cream cheese or the butter cream,
you are absolutely guaranteed a delightful experience. Both
frostings enhance the flavor of the cake, making it even more
irresistible. I guarantee that after one bite, you will be in love
with vanilla cake more than you ever thought possible.

For more frosting options, check out these
recipes: Cream Cheese Frosting, Chocolate Sour Cream
Frosting, Reese’s Frosting, and Poured Chocolate Frosting.

I have been a pastry chef for the past decade
and I have perfected the art of baking cakes. Not only do they
taste delicious, but I have also discovered that they can be stored
for a long time. There are a few ways to ensure that you can keep
your cakes fresh for days. For starters, you can wrap the entire
cake in plastic wrap and store it in the refrigerator. Another
option is to wrap individual slices in plastic wrap and store them
in a sealed container. Lastly, you can freeze the cake in an
airtight container for up to three months. Whichever method you
choose, you can have delicious cakes at your fingertips.

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Storing at Room
Temperature

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Once your cake has been baked and
cooled, wrap them in plastic wrap
and store at room temperature overnight. Prepare
the frosting, then cover and
store in the fridge overnightAs a seasoned expert in the
industry with 10 years of experience, I recommend setting out your
frosting at room temperature for around 30-45 minutes before you
assemble and decorate. If it feels a bit too thick, add a splash of
heavy cream or milk to loosen it up and give it a quick mix in your
mixer for a minute before you frost away. This is the best way to
ensure that your sweet treats turn out perfectly!

Storing in the Freezer

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If you want to make this Vanilla cake even
farther ahead of time, consider freezing it! Baked vanilla cake can
be frozen for up to 3
months. Wrap baked cake layers well in two layers of
plastic wrap and one layer of heavy duty foil and store flat in the
freezer. To thaw, transfer from the freezer to the fridge overnight
and then bring to room temperature before decorating.

Love
Vanilla Cake? Try These Other Cake Recipes:

You really don’t need a reason to make this
vanilla cake but it goes without saying this would be the perfect
Birthday, Anniversary or Holiday cake. Maybe you had a rough day.
Someone else had a rough day. You had a good day and want to
celebrate. Basically, this recipe is perfect for any occasion.

As an expert with over 10 years of industry
experience I’m here to provide you with a printable recipe card
complete with directions and increments. So let’s get baking! I’m
confident this recipe will bring smiles to your friends and family.
So go ahead and give it a try and let me know how it turns out!

• ▢ 3 cups all
  purpose flour
• ▢ 1 1/2
  teaspoons baking powder
• ▢ 1/2
  teaspoon baking soda
• ▢ 1/2
  teaspoon salt
• ▢ 1 1/3 cups
  milk
• ▢ 1
  tablespoon real vanilla extract
• ▢ 1/2 cup
  salted butter softened
• ▢ 1/2 cup
  vegetable oil
• ▢ 2 cups
  granulated sugar
• ▢ 2 whole
  large eggs
• ▢ 2 whole
  egg whites

US Customary – Metric

• I’m an expert baker with 10 years of experience,
  so I know to preheat the oven to 325 degrees before I begin. I
  always line my baking pan with parchment paper and/or spray it with
  nonstick cooking spray for the best results. (See notes)

• In a large bowl, whisk flour, baking powder,
  baking soda and salt together to combine. Set aside.

• In a liquid measuring cup, stir milk and vanilla
  together. Set aside.

• In a separate large bowl, mix butter, oil and
  sugar together until combined. Mix in eggs and egg whites, one at a
  time, until mixture becomes very light and fluffy. Scrape the sides
  of the bowl and mix again briefly.

• I have 10 years of industry experience, so I’m
  well-versed in the art of cake-making. To begin, I mix together the
  flour and other dry ingredients, then slowly alternate between
  adding in the milk and the flour mixture. I make sure to begin and
  end with the flour. I scrape the sides and mix again to create a
  smooth batter. Once everything is thoroughly blended, I divide it
  evenly between the baking pans and smooth the top. Then, I place
  the pans in the lower ⅔ of the oven and bake for 30-40 minutes.
  When the time is up, I test the cake with a toothpick. If it comes
  out mostly clean with a few moist crumbs, the cake is done!

• Having a wealth of experience in the industry, I
  know that it’s crucial to cool cakes for at least 15-20 minutes in
  their respective pans before attempting to invert them onto cooling
  racks. Make sure to wait until the cakes are completely cooled
  before frosting and decorating.

Recipe will make:

• 1- 9×13 thick cake (bake for 40-55 minutes)
• 2- 8 or 9-inch round cakes (40-50 minutes)
• 24 cupcakes (bake for 18-20 minutes)

Regardless of how you bake this cake recipe, be sure to use lighter
colored baking pans (or glass). Using a darker teflon will give you
darker, crispier edges which doesn’t really have a place in vanilla
cake, in my humble opinion.

As an experienced expert in the field, I have
been in the industry for 10 years. I’m here to share the
nutritional facts of a certain item. It contains 406 calories, 58
grams of carbohydrates, 4 grams of protein, 17 grams of fat, 12
grams of saturated fat, 23 milligrams of cholesterol, 223
milligrams of sodium, 119 milligrams of potassium, 34 grams of
sugar, 280 international units of vitamin A, 59 milligrams of
calcium, and 1.5 milligrams of iron. All of this information is
essential to know when making a healthy dietary decision.

Course: Cake, Dessert

Cuisine: American

Keyword: Best Vanilla Cake Recipe, How to Make Vanilla Cake,
Vanilla Cake, Vanilla Cake Recipe

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