Homemade Vanilla Cake

There’s something timeless and comforting about baking a Homemade Vanilla Cake. It’s simple, yet deeply satisfying—from the sweet aroma filling your kitchen to the soft, buttery crumb of each slice. Whether you’re making it for a celebration or just a sweet treat at home, this vanilla cake recipe is a guaranteed crowd-pleaser. Easy to customize and full of rich flavor, it’s the kind of cake everyone should master.

Why You’ll Love Homemade Vanilla Cake

• Classic Flavor: Buttery, vanilla-rich taste everyone loves.
• Soft and Moist Texture: Thanks to sour cream and just the right balance of ingredients.
• Versatile: Easily adaptable for gluten-free, dairy-free, and vegan diets.
• Beginner-Friendly: Simple instructions that deliver professional results.
• Perfect Base Cake: Ideal for decorating or layering with your favorite frosting.

Ingredients

• 2 ½ teaspoons baking powder
• 2 ½ cups (315 grams) all-purpose flour
• ½ teaspoon salt
• 1 cup (225 g) unsalted butter, softened
  (You can substitute with vegan butter or margarine for a dairy-free version.)
• 1 ½ cups (300 g) granulated sugar
• 4 large eggs
  (For a vegan alternative, use 1 cup unsweetened applesauce or flax eggs: 1 tbsp ground flaxseed + 3 tbsp water per egg)
• 1 tablespoon pure vanilla extract
• 1 cup (240 ml) whole milk
  (Substitute with almond, oat, or soy milk for dairy-free)
• Optional: ¼ cup (60 ml) sour cream
  (Adds moisture—use coconut yogurt for dairy-free option)

For Gluten-Free or Vegan Substitutes:

• Gluten-free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour.
• Vegan: Use vegan butter, plant milk, and egg alternatives as noted above.

Directions

Step 1: Prepare the Oven and Pans

• Preheat your oven to 350°F (175°C).
• Grease two 9-inch round cake pans with butter or nonstick spray.
• Line the bottom of each pan with parchment paper to ensure easy release.

Mix the Dry Ingredients

• In a medium bowl, sift together the flour, baking powder, and salt.
• Set aside. This step ensures a light, lump-free cake texture.

Cream the Butter and Sugar

• In a large mixing bowl, use a hand or stand mixer to beat the softened butter and sugar together on medium speed for 3–4 minutes, until light and fluffy.
• Add the eggs one at a time, beating well after each addition.
• Scrape down the sides of the bowl to ensure everything is well mixed.

Combine Wet and Dry Ingredients

• Add the vanilla extract to the butter-egg mixture.
• Gradually add the dry ingredients in three additions, alternating with the milk—starting and ending with the dry mix.
• Mix on low speed until just combined.
• If using sour cream, gently fold it in at the end using a spatula.

Bake the Cake

• Divide the batter evenly between the two prepared cake pans.
• Smooth the tops with a spatula.
• Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely before frosting.

Pro Tips and Variations

• Don’t Overmix: Only mix until combined to keep the crumb tender.
• Add Moisture: Sour cream or yogurt adds a rich, soft texture.
• Flavor Twist: Add lemon zest or almond extract for subtle variations.
• Make Cupcakes: Bake at 350°F for 18–20 minutes for perfect vanilla cupcakes.
• Double It: For a taller, layered cake, double the recipe and use 8-inch pans.

Serving Suggestions

• Frost with classic vanilla buttercream, whipped cream, or cream cheese frosting.
• Top with fresh berries, sprinkles, or edible flowers for visual appeal.
• Serve slices with a scoop of ice cream, a drizzle of caramel sauce, or a spoonful of fruit compote.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerate: Keeps well for up to 5 days—allow to come to room temp before serving.
• Freeze: Wrap unfrosted cake layers tightly in plastic and foil. Freeze up to 3 months. Thaw overnight in the fridge.

FAQs

Can I make this cake gluten-free?
Yes—use a 1:1 gluten-free baking flour blend in place of all-purpose flour.

Can I freeze this cake?
Yes, tightly wrap and freeze unfrosted layers for up to 3 months. Thaw before frosting.

What’s the best frosting for this cake?
Vanilla buttercream, whipped cream, or cream cheese frosting all work beautifully.

Why is my cake dry or dense?
Avoid overmixing and check bake time—overbaking dries it out.

How do I make this vegan?
Use vegan butter, plant-based milk, and replace eggs with applesauce or flax eggs.

Conclusion

Homemade Vanilla Cake is a beautiful, foolproof dessert for any occasion. With its soft crumb, rich vanilla flavor, and endless versatility, it’s a recipe you’ll return to again and again. Whether classic or creatively customized, this cake is always a sweet success.

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