Classic Vanilla Cake
A timeless, tender, and buttery vanilla cake that serves as the perfect canvas for any occasion.
Ingredients
- •1 1/2 cups all-purpose flour (190g)
- •1 cup granulated sugar (200g)
- •1 1/2 teaspoons baking powder
- •1/4 teaspoon salt
- •1/2 cup unsalted butter, softened (115g)
- •2 large eggs, room temperature
- •1/2 cup whole milk (120ml)
- •2 teaspoons pure vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with butter or non-stick spray.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- 3
In a large mixing bowl, beat the softened butter and sugar together until the mixture is light, fluffy, and pale in color.
- 4
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- 5
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture; mix just until combined to avoid overworking the batter.
- 6
Pour the batter into the prepared pan and smooth the top with a spatula.
- 7
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
💡 Chef tips
- Ensure your eggs and milk are at room temperature to create a smooth, emulsified batter that rises evenly.
- For a deeper flavor, you can swap half of the vanilla extract for almond extract or the zest of half a lemon.
- Store the cake in an airtight container at room temperature for up to 3 days, or freeze it tightly wrapped for up to 2 months.
✅ How it should turn out
The finished cake has a golden-brown crust, a moist and tender crumb, and a delicate, sweet aroma of pure vanilla.