Description
A soft, buttery vanilla cake made with pantry staples and easily adapted for vegan or gluten-free diets.
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.
Instructions
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.
Notes
Fresh Baking Powder is key—expired leavening can result in flat cake.
Grease and line pans well to avoid sticking.
For a dairy-free or vegan cake, follow all substitutions as listed.
This cake stays pale in color—don’t expect golden tops; look for firmness and toothpick results instead.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: vanilla cake, easy vanilla cake recipe, classic birthday cake, dairy-free vanilla cake