This delightful vanilla cake is perfect for any occasion, whether it's a birthday, a celebration, or just a sweet treat to enjoy with your loved ones. With its moist texture and rich vanilla flavor, this cake is sure to become a favorite in your household.
Most of the ingredients for this vanilla cake are common pantry staples, but you might need to pick up vanilla extract if you don't already have it. Make sure to get pure vanilla extract for the best flavor. Additionally, ensure you have baking powder on hand, as it is essential for the cake's rise and texture.

Ingredients For Vanilla Cake Recipe
All-purpose flour: The base of the cake, providing structure and texture.
Sugar: Adds sweetness and helps to tenderize the cake.
Milk: Adds moisture and richness to the cake.
Butter: Provides flavor and a tender crumb.
Vanilla extract: Adds a rich, aromatic flavor to the cake.
Eggs: Bind the ingredients together and add moisture.
Baking powder: Helps the cake rise and become fluffy.
Salt: Enhances the flavors of the other ingredients.
Technique Tip for Baking
When beating the butter and sugar together, ensure that the butter is at room temperature. This will help achieve a light and fluffy texture, which is crucial for the overall cake consistency. If the butter is too cold, it won't incorporate air properly, and if it's too warm, it can make the batter too greasy.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with cake flour: Cake flour has a lower protein content, which results in a lighter and more tender cake.
all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.
sugar - Substitute with honey: Honey adds moisture and a different flavor profile, but use less since it is sweeter than sugar.
sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.
milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and makes the cake more tender.
softened butter - Substitute with margarine: Margarine can be used as a dairy-free alternative to butter.
softened butter - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a good dairy-free option.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the cake.
vanilla extract - Substitute with maple syrup: Maple syrup adds a unique sweetness and flavor.
eggs - Substitute with applesauce: Applesauce can be used as a binding agent and adds moisture to the cake.
eggs - Substitute with flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg as a vegan alternative.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different mineral flavor.
Other Alternative Recipes
How to Store or Freeze Your Cake
Allow the vanilla cake to cool completely on a wire rack before storing. This ensures that no condensation forms, which can make the cake soggy.
Wrap the cake tightly in plastic wrap. Make sure every part of the cake is covered to prevent it from drying out.
For added protection, place the wrapped cake in an airtight container or a resealable plastic bag. This helps maintain its freshness and flavor.
Store the cake at room temperature if you plan to consume it within 2-3 days. Keep it in a cool, dry place away from direct sunlight and heat sources.
If you need to store the cake for a longer period, consider freezing it. First, wrap the cake in plastic wrap, then in aluminum foil to prevent freezer burn.
Label the wrapped cake with the date before placing it in the freezer. This helps you keep track of how long it has been stored.
When ready to enjoy, thaw the cake in the refrigerator overnight. This gradual thawing process helps maintain the cake's texture and flavor.
For a quicker thaw, you can leave the cake at room temperature for a few hours. However, avoid microwaving as it can make the cake rubbery.
If you have frosted the cake, freeze it uncovered for about an hour to harden the frosting. Then, wrap it in plastic wrap and aluminum foil as described above.
For individual slices, wrap each slice in plastic wrap and place them in a resealable plastic bag. This makes it easy to grab a single serving whenever you want.
To refresh the cake after thawing, you can warm it slightly in the oven at a low temperature (around 300°F or 150°C) for a few minutes. This can help restore some of its original moisture and softness.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Wrap the leftover vanilla cake in aluminum foil to prevent it from drying out.
- Place the wrapped cake on a baking sheet.
- Heat for about 10-15 minutes, or until the cake is warmed through.
- Remove the foil and let it cool slightly before serving.
Microwave Method:
- Place a slice of vanilla cake on a microwave-safe plate.
- Cover the cake with a damp paper towel to keep it moist.
- Microwave on medium power for 20-30 seconds.
- Check the cake and continue to heat in 10-second intervals if needed.
- Let it sit for a minute before enjoying.
Steaming Method:
- Set up a steamer basket over a pot of simmering water.
- Place the vanilla cake in the steamer basket, ensuring it doesn't touch the water.
- Cover and steam for about 5-7 minutes.
- Carefully remove the cake and let it cool slightly before serving.
Toaster Oven Method:
- Preheat your toaster oven to 350°F (175°C).
- Wrap the vanilla cake in aluminum foil.
- Place the wrapped cake on the toaster oven tray.
- Heat for about 10 minutes, or until the cake is warmed through.
- Remove the foil and let it cool slightly before serving.
Skillet Method:
- Preheat a non-stick skillet over low heat.
- Place a slice of vanilla cake in the skillet.
- Cover the skillet with a lid to trap the heat.
- Heat for about 2-3 minutes on each side, or until the cake is warmed through.
- Remove from the skillet and let it cool slightly before serving.
Best Tools for Baking
Oven: Preheat to 350°F (175°C) to bake the cake.
Cake pan: Grease and flour this to prevent the cake from sticking.
Mixing bowl: Use one for the dry ingredients and another for the wet ingredients.
Whisk: Combine the flour, baking powder, and salt.
Electric mixer: Beat the butter and sugar until light and fluffy.
Spatula: Scrape down the sides of the bowl to ensure even mixing.
Measuring cups: Measure out the flour, sugar, and milk accurately.
Measuring spoons: Measure the vanilla extract, baking powder, and salt.
Toothpick: Check for doneness by inserting it into the center of the cake.
Wire rack: Cool the cake completely after baking.
Cooling rack: Another term for the wire rack used to cool the cake.
Sifter: Optional, but can be used to sift the dry ingredients for a finer texture.
How to Save Time on Baking
Pre-measure ingredients: Measure out all ingredients before starting to save time during the baking process.
Room temperature ingredients: Ensure butter, eggs, and milk are at room temperature for easier mixing and better texture.
Use a stand mixer: A stand mixer can speed up the process of beating butter and sugar until fluffy.
Prepare the pan: Grease and flour your cake pan before you start mixing to save time later.
Clean as you go: Clean up utensils and bowls as you finish using them to save time on cleanup.

Vanilla Cake Recipe
Ingredients
Main Ingredients
- 2 cups All-purpose flour
- 1.5 cups Sugar
- 1 cup Milk
- 0.5 cup Butter softened
- 2 teaspoon Vanilla extract
- 2 Eggs
- 2 teaspoon Baking powder
- 0.5 teaspoon Salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your cake pan.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla.
- Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
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