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vanilla cake-1

Vanilla Cake

This classic vanilla cake is light, moist, and perfect for any celebration. It has a delicate crumb and a rich vanilla flavor, making it ideal for birthdays or afternoon tea.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 people
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 240 grams all-purpose flour
  • 200 grams granulated sugar
  • 115 grams unsalted butter (room temperature)
  • 3 large eggs (room temperature)
  • 180 milliliters whole milk (room temperature)
  • 8 grams baking powder
  • 2 grams salt
  • 10 milliliters pure vanilla extract

Equipment

  • 2 8-inch round cake pans
  • 1 mixing bowls
  • 1 electric mixer or hand whisk
  • 1 measuring cups and spoons
  • 1 rubber spatula
  • 1 cooling rack
  • 1 parchment paper

Method
 

  1. Preheat your oven to 175°C (350°F). Grease two 8-inch cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the butter and sugar together with an electric mixer on medium speed until pale and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk (start and end with the flour). Mix until just combined—do not overmix.
  6. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in their pans for 10 minutes before turning them out onto a cooling rack. Remove the parchment paper and let them cool completely before frosting or serving.

Notes

For best results, use all ingredients at room temperature. The cake can be frosted with your favorite buttercream or whipped cream. Store leftovers in an airtight container at room temperature for up to two days or in the refrigerator for up to five days.