There’s something timeless about a classic vanilla cake. It’s the kind of dessert that fits in at any gathering, from birthdays to casual weekend dinners. This easy vanilla cake recipe is straightforward and delivers a soft, moist crumb with a rich vanilla flavor. Perfect on its own or as a canvas for your favorite frosting, it’s a go-to recipe for any occasion.
Steps
- Preheat the oven to 180°C/350°F and prepare two 20cm/8″ cake pans by greasing them and lining with parchment paper.
- In a large bowl, whisk together flour, baking powder, and salt.
- Beat the eggs for 30 seconds, then gradually add sugar while continuing to beat until the mixture is tripled in volume and a pale white color.
- While the eggs are beating, heat milk and butter together until the butter melts. Keep the mixture hot.
- Gently incorporate the flour mixture into the egg mixture in three batches, mixing briefly each time to avoid overbeating.
- Combine some of the egg mixture with the milk and butter to lighten it, then slowly add this back into the rest of the egg mixture, mixing gently until smooth.
- Pour the batter evenly into the prepared cake pans, tapping them on the counter to release large air bubbles.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack to cool completely.
- Once cooled, frost the cakes with your choice of frosting, cream, or berries, or simply dust with powdered sugar for serving.
Ingredients
- 2 cups plain/all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon cooking salt (kosher salt)
- 4 large eggs, at room temperature (50 – 55g / 2 oz each)
- 1 1/2 cups caster/superfine sugar (granulated/regular sugar is also acceptable)
- 115g / 1/2 cup unsalted butter, diced into 1.5cm / 1/2” cubes
- 1 cup full-fat milk
- 3 teaspoons vanilla extract
- 3 teaspoons vegetable or canola oil
- 225g / 2 sticks unsalted butter, softened
- 500g / 1 lb soft icing sugar/powdered sugar, sifted
- 3 teaspoons vanilla extract
- 2 – 4 tablespoons milk (for adjusting thickness)
Nutritional Values
Calories: 339 per slice (17%) | Carbohydrates: 51g (17%) | Protein: 6g (12%) | Fat: 13g (20%) | Saturated Fat: 7g (44%) | Cholesterol: 91mg (30%) | Sodium: 97mg (4%) | Potassium: 190mg (5%) | Fiber: 1g (4%) | Sugar: 31g (34%) | Vitamin A: 434IU (9%) | Calcium: 90mg (9%) | Iron: 2mg (11%)
FAQ
- How long does this vanilla cake stay moist and fresh?
- This vanilla cake remains fresh and moist for up to four days, which is quite unusual for a butter cake. It is 100% fresh on Day 1 and still about 96% as good by Day 4.
- Can I make cupcakes using this vanilla cake recipe?
- Yes, the same batter can be used to make perfect vanilla cupcakes. You can make 24 cupcakes with the full recipe or halve it to make 12 cupcakes.
- What flour should I use for the best results?
- Plain or all-purpose flour is recommended for this recipe. It brings out the vanilla and butter flavors better and maintains a slightly more velvety crumb compared to cake flour.
- Is it important to use room temperature eggs?
- Yes, using eggs at room temperature helps them whip better and faster, which is crucial for achieving the cake’s fluffy texture. If your eggs are cold, you can warm them in warm water for five minutes.
- What is the key to making this cake rise well?
- The cake rises well due to the combination of whipped eggs and baking powder. It’s important to beat the eggs and sugar for a full 7 minutes to achieve the necessary aeration.
- Can I substitute non-dairy milk in this recipe?
- It is not recommended to use non-dairy milk as it can affect the cake’s texture. Full-fat milk is preferred, although low-fat milk can be used if necessary, albeit with a slight decrease in rising.
Tips
- Ensure Eggs and Bowls are at Room Temperature: To achieve the best fluffiness in your cake, make sure your eggs are at room temperature before beating. If your mixing bowls are cold, warm them slightly with tap water to help the eggs aerate better.
- Use Hot Milk with Melted Butter: When preparing your cake batter, combine hot milk with melted butter. This technique aids in aeration, resulting in a lighter cake, and is a method borrowed from Japanese sponge cakes.
- Avoid Overbeating the Batter: After whipping the eggs and sugar to the right consistency, minimize further beating to preserve the air bubbles that help the cake rise. Follow the specific timings and speeds provided to ensure success.
- Check Your Baking Powder: Make sure your baking powder is still active, as this is crucial for the cake to rise properly. Even if it’s not expired, improper storage can lead to loss of potency, affecting your cake’s texture.
Equipment
- Stand Mixer or Handheld Electric Beater – Essential for whipping the eggs and sugar to achieve the desired fluffy texture.
- Heatproof Jug – Useful for melting butter and milk together in the microwave or on the stove.
- Cake Pans – Specifically, 2 x 20cm / 8” cake pans are recommended for this recipe.
- Cooling Racks – Necessary for cooling the cakes upside down to achieve level cake layers.
- Parchment/Baking Paper – For lining the cake pans to prevent sticking.
- Whisk Attachment (for stand mixer) – Required for beating the eggs and sugar mixture.
- Measuring Cups and Spoons – To measure ingredients accurately.
- Microwave or Stove – For heating the milk and butter mixture.
- Kitchen Scale (optional) – For those who prefer weighing ingredients for more accuracy, especially if using metric measurements.
