The Homemade Simple Vanilla Cake Recipe is pure comfort in dessert form. With a tender crumb, buttery flavor, and the warm sweetness of vanilla, this cake celebrates simplicity done right. It’s perfect for birthdays, casual gatherings, or just an afternoon craving for something special. Made entirely from scratch, it’s easy enough for beginners yet delivers professional-level results with every bake.
Why You’ll Love This Cake
Simple Ingredients, Big Flavor
This cake doesn’t need anything fancy to taste incredible. Basic pantry staples like flour, sugar, butter, and vanilla combine to create something extraordinary. Each bite melts in your mouth, offering that buttery richness balanced by a gentle sweetness. It’s the kind of recipe you’ll come back to again and again because it always works.
Perfect for Every Occasion
Whether you’re celebrating with family or baking just because, this cake suits every occasion. It pairs beautifully with buttercream, whipped frosting, or even a dusting of powdered sugar. For added frosting inspiration, you can explore ideas on Aaron Recipes’ carrot cake guide, which shares delicious cream-based pairings that complement this cake perfectly.
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Homemade Simple Vanilla Cake Recipe
Description
A soft, buttery homemade vanilla cake with a tender crumb and smooth vanilla buttercream, made completely from scratch.
Ingredients
2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup whole milk, room temperature
3 large eggs, room temperature
2 ½ tsp baking powder
½ tsp salt
2 tbsp vanilla extract
1 cup unsalted butter, softened (for frosting)
4 cups powdered sugar, sifted
2 tbsp heavy cream or milk
1 tsp vanilla extract
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
2. Cream butter and sugar until light and fluffy.
3. Add eggs one at a time, then stir in vanilla.
4. Whisk dry ingredients separately.
5. Add dry ingredients alternately with milk, mixing gently.
6. Divide batter evenly between pans and bake 25–30 minutes.
7. Cool cakes completely before frosting.
8. Beat butter, sugar, milk, and vanilla for frosting.
9. Layer, frost, and decorate the cake as desired.
Notes
Perfect for birthdays, holidays, or casual gatherings. Store covered at room temperature for up to three days or refrigerate for five.
Building the Batter
Creaming the Butter and Sugar
The first step is key: creaming butter and sugar together. Beat them until light and fluffy, about two to three minutes. This introduces air into the batter, giving your cake that soft, delicate crumb. Add eggs one at a time, mixing after each addition, then stir in pure vanilla extract for aroma and depth.
Mixing Dry and Wet Ingredients
In another bowl, whisk together flour, baking powder, and salt. Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with dry. Mix gently and stop as soon as the batter comes together. Overmixing is the enemy of softness, so keep it light for the perfect texture.
Baking Like a Pro
The Ideal Oven Setup
Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans. Grease and line them with parchment paper for smooth release. Divide the batter evenly and spread it gently. Even distribution ensures that both layers bake uniformly without doming or cracking.
Knowing When It’s Ready
Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. The edges should be golden, and the top should spring back when touched lightly. Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack. Cooling completely prevents the frosting from melting when applied.
Frosting and Assembly
Making the Vanilla Buttercream
This frosting is as simple as the cake itself. Beat softened butter until creamy, then slowly add sifted powdered sugar. Add a splash of milk or cream and a teaspoon of vanilla extract, then beat for several minutes until smooth and fluffy. The result is a light yet rich buttercream that spreads beautifully.
Assembling Your Cake
Once cooled, level the cake layers if needed. Place the first layer on your stand, spread a generous amount of frosting, then top with the second layer. Apply a thin crumb coat to trap loose crumbs, chill for 10 minutes, and finish with the final layer of buttercream. Smooth the sides and top for a polished, bakery-style appearance.
Decorating and Presentation
Simple Yet Elegant Designs
Decorate your cake to match the occasion. For a minimalist look, keep it smooth and top with fresh berries. For a festive feel, add sprinkles or edible flowers. The neutral vanilla color provides the perfect backdrop for any style. This cake’s beauty lies in its understated charm and classic presentation.
Serving with Style
Serve at room temperature for the best texture and flavor. Pair with coffee, tea, or milk for a comforting dessert experience. If you’re hosting guests, add a drizzle of caramel or chocolate sauce for a gourmet twist. Each slice feels soft, buttery, and perfectly balanced.
Tips for Perfect Results
Temperature Matters
Always bake with room-temperature ingredients. Cold butter or eggs can cause uneven texture and dense crumbs. Let them sit out for 30 minutes before starting. This ensures your batter blends seamlessly for a smooth, light cake.
Don’t Rush the Cooling
Cooling is just as important as baking. Allow the layers to rest in their pans briefly before transferring them to a rack. This step stabilizes the crumb and prevents breakage. Patience pays off with clean, even layers ready for flawless frosting.
Storage and Freshness
Keeping It Soft
Store the cake covered at room temperature for up to three days, or refrigerate it for five. To maintain moisture, wrap slices tightly in plastic wrap. For longer storage, freeze unfrosted layers for up to two months, then thaw at room temperature before decorating.
Make-Ahead Option
This recipe is great for prepping ahead. You can bake the layers a day early, then frost them fresh before serving. The buttercream can also be stored in the fridge and whipped again to restore its fluffy texture.
FAQs
Can I use cake flour instead of all-purpose flour?
Yes, cake flour makes the crumb even softer. Substitute 2 cups of all-purpose flour with 2 cups minus 2 tablespoons of cake flour.
What frosting goes best with vanilla cake?
Classic vanilla buttercream is ideal, but whipped or cream cheese frosting also works beautifully.
Can I make this cake into cupcakes?
Absolutely. Divide the batter among cupcake liners and bake for about 18–20 minutes.
Why did my cake turn out dense?
Dense texture usually comes from overmixing or cold ingredients. Ensure everything is room temperature and mix just until combined.
Conclusion
The Homemade Simple Vanilla Cake Recipe proves that classic desserts never go out of style. With just a few ingredients and straightforward steps, you get a soft, buttery cake that tastes like comfort. It’s a foolproof recipe perfect for both new and experienced bakers. Whether you frost it lavishly or keep it simple, this cake brings joy, aroma, and warmth to every table.