Classic Vanilla Cake
A light and fluffy vanilla cake perfect for any occasion.
20 mins
Prep Time
30 mins
Cook Time
8
Servings
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
Nutrition Facts
Share this Recipe
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Chef's Tips
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smoother batter.
- Proper Measuring: Use the spoon-and-level method to measure flour for accurate results.
- Even Layers: Use a kitchen scale to divide the batter evenly between pans for uniform layers.
- Don’t Overmix: Mix the batter just until combined to avoid a dense cake.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days.
- Frosting: Pair with vanilla buttercream or cream cheese frosting for added flavor.
