What makes a vanilla cake fluffy and moist?

Achieving a fluffy and moist vanilla cake often comes down to using room temperature ingredients, not overmixing the batter, and using a good balance of wet and dry ingredients. The creaming method (beating butter and sugar together) also incorporates air, contributing to a light texture.

Can I make this homemade vanilla cake ahead of time?

Absolutely! You can bake the cake layers up to 2-3 days in advance. Once completely cooled, wrap them tightly in plastic wrap and store at room temperature. For longer storage, freeze the wrapped layers for up to 2 months. Thaw at room temperature before frosting.

What's the best frosting for a vanilla cake?

While personal preference plays a role, a classic vanilla buttercream frosting is often considered the best complement to a homemade vanilla cake. Its rich, creamy texture and sweet vanilla flavor enhance the cake without overpowering it. Cream cheese frosting is also a popular choice.

How should I store leftover vanilla cake?

Store leftover vanilla cake covered at room temperature for up to 3 days. If it has a perishable filling or frosting, it's best to store it in the refrigerator. Always ensure it's in an airtight container to prevent it from drying out.

Easy Homemade Vanilla Cake Recipe: Perfectly Fluffy & Delicious

Name: Classic Homemade Vanilla Cake
Prep time: 25 min
Cook time: PT-492087H37M25S
Total time: 1 h
Cuisine: American
Ingredients: 2 1/4 cups (270g) all-purpose flour; 1 1/2 cups (300g) granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup (226g) unsalted butter, softened; 4 large eggs, room temperature; 1 cup (240ml) whole milk, room temperature; 2 teaspoons vanilla extract

Ingredients

Scale

2 1/4 cups (270g) all-purpose flour
1 1/2 cups (300g) granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (226g) unsalted butter, softened
4 large eggs, room temperature
1 cup (240ml) whole milk, room temperature
2 teaspoons vanilla extract

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Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line with parchment paper.
Step 2: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Set aside.
Step 3: In a separate medium bowl, cream together the softened butter and eggs until light and fluffy, about 3-4 minutes, using an electric mixer.
Step 4: Gradually add the dry ingredients to the wet ingredients, alternating with the milk and vanilla extract, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
Step 5: Divide the batter evenly between the prepared cake pans.
Step 6: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Step 7: Once completely cooled, frost with your favorite buttercream or topping and decorate as desired.

Notes

Ensure all cold ingredients (butter, eggs, milk) are at room temperature for a smoother batter and a more evenly baked cake. Do not open the oven door during the first 20 minutes of baking to prevent the cake from sinking.

Prep Time: 25 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 35g
Sodium: 250mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg