Best Homemade Vanilla Cake Recipe + Video
User Reviews
5
Best Homemade Vanilla Cake Recipe + Video
Description
Using cake flour or a blend of all-purpose flour and cornstarch ensures a finer, softer crumb in this vanilla cake. Chemicals like baking powder and baking soda provide leavening, producing a light rise. Salt enhances sweetness and flavor depth. Granulated sugar and unsalted butter are creamed until fluffy, incorporating air to contribute to the cake's tenderness.
Buttermilk adds moisture and a subtle tang, balancing the sweetness and aiding leavening, while eggs bind ingredients and enrich texture. Vanilla extract delivers the primary aromatic note. The mixing technique alternates flour and buttermilk additions to avoid over-mixing, ensuring a smooth and cohesive batter. Batter is then baked in prepared pans until a toothpick comes out clean.
The resulting cake is moist with a soft crumb that holds up well to a variety of frostings, such as funfetti or traditional vanilla buttercream. This versatility makes it suitable for celebrations or everyday desserts. Cupcakes can be made with reduced baking time and a lined pan.
Measure flour properly by spooning and leveling to avoid dense texture. Cakes can be stored covered at room temperature for several days or refrigerated. For longer storage, freezing wrapped cake for up to three months preserves freshness; thaw before serving.
Ingredients
- 2 1/2 cups cake flour (or 2 1/4 cups all-purpose flour + 1/4 cup cornstarch)
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons salt
- 1 3/4 cups granulated sugar
- 3/4 cup unsalted butter softened (1 1/2 sticks
- 2 large egg + 1 egg white
- 1 1/2 cups buttermilk
- 1 tablespoon vanilla extract
- Funfetti Frosting Recipe
Instructions
- Preheat the oven to 350 degrees F. Set out two 9-inch cake pans or one 9X13-inch baking dish. Grease and flour the pans. (If you plan to flip the cake out of the pan, line the bottom with parchment paper before greasing the pan. Trace the bottom of the pans onto parchment paper and cut the pieces out to fit exactly.)
- In the bowl of a stand mixer, cream the butter and sugar on high speed, until ultra light and fluffy. (about 3-5 minutes) Then scrape the bowl with a rubber spatula.
- In a separate bowl, mix the cake flour, baking powder, baking soda, and salt.
- Pour the buttermilk in a large measuring pitcher. Then whisk in the eggs, egg white, and vanilla extract.
- Turn the mixer on low and alternate adding in the flour mixture and the buttermilk, until all is combined. Scrape the bowl again. Then beat again for 15-30 seconds, just until the batter is smooth. Do not over-mix the batter.
- Pour the cake batter in the prepared pan(s) and place on the center rack in the oven. Bake 9-inch pans for 22-25 minutes, or a 9X13-inch pan for 30-35 minutes. Test the cake by inserting a toothpick into the center. If it comes out clean, remove from the oven.
- Cool the cake in the pan for 15 minutes, then carefully flip out onto a cooling rack. Cool completely. Once cooled, frost the cake with Homemade Funfetti Frosting. Then cut and serve!
Notes
- Measure flour by stirring to lighten, then spoon into the cup and level off for accurate volume.
- The batter can be divided into cupcake liners and baked for 14-16 minutes as an alternative to cake pans.
- Cover leftover cake to store at room temperature for up to 4-5 days, or refrigerate up to one week.
- Freeze tightly wrapped cake for up to 3 months; thaw at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Serving | 1lg pc | |
| Calories | 344kcal | 17% |
| Carbohydrates | 50g | 17% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 69mg | 23% |
| Sodium | 336mg | 14% |
| Potassium | 150mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 455IU | 9% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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