vanilla cake

Imagine sinking your teeth into a tender, fluffy slice of vanilla cake, the sweet aroma filling your senses and transporting you to a place of comfort and joy. The first bite is like a symphony of flavors, with notes of creamy butter, subtle vanilla, and a hint of sweetness that leaves you wanting more.

But what makes a truly exceptional vanilla cake? For us, it’s all about balance and restraint. A good vanilla cake should be moist and flavorful, but not too sweet or overpowering. That’s why we’ve developed a recipe that showcases the beauty of high-quality ingredients and simple, intuitive techniques. Whether you’re a seasoned baker or just starting out, our vanilla cake recipe is sure to become a staple in your kitchen.

Why This Recipe Works

• The combination of cake flour and cornstarch provides a tender crumb and a delicate texture, while the use of buttermilk adds moisture and a subtle tang.
• Our recipe uses a simple, one-bowl mixing method that eliminates the need for complicated techniques or specialized equipment.
• The addition of high-quality vanilla extract and a touch of salt enhances the flavor and aroma of the cake, making it perfect for special occasions or everyday treats.

Key Ingredients

When it comes to making a great vanilla cake, the quality of your ingredients is paramount. Look for high-quality cake flour, real buttermilk, and pure vanilla extract for the best results. For more tips on selecting the perfect ingredients, check out this article from Epicurious on How to make a moist and delicious vanilla cake.

Another important consideration is the type of sugar you use. We recommend using granulated sugar for the best flavor and texture, but you can also experiment with other types of sugar, such as turbinado or muscovado, for a slightly different flavor profile.

Recipe Courtesy of Our Kitchen

Classic Vanilla Cake

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 1/4 cups (285g) cake flour

1 cup (200g) granulated sugar

2 teaspoons baking powder

1 teaspoon kosher salt

1/2 cup (115g) unsalted butter, softened

2 large eggs

2 teaspoons pure vanilla extract

1 cup (235ml) buttermilk

Directions

1

Preheat your oven to 350°F (180°C) and grease two 8-inch (20cm) round cake pans. Line the bottoms with parchment paper and dust the sides with flour, tapping out any excess.

2

In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.

3

In a large bowl, using an electric mixer, beat the butter until creamy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.

4

With the mixer on low speed, gradually add the flour mixture to the butter mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture. Beat just until combined.

5

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.

Storage & Reheating

To store leftovers, allow the cake to cool completely in the pan, then transfer it to an airtight container and refrigerate for up to 3 days. To freeze, wrap the cooled cake tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. To reheat, thaw the frozen cake overnight in the refrigerator, then bring to room temperature before serving.