Soft & Fluffy Vanilla Cake from Scratch is a classic dessert loved around the world for its light, airy texture and sweet flavor.
Vanilla cake is a classic dessert loved around the world for its soft, fluffy texture and gentle, sweet flavor. Whether you are baking for birthdays, special occasions, or just a simple treat, making a vanilla cake from scratch is easier than you think.
This guide provides a complete, beginner-friendly, and foolproof vanilla cake recipe, including ingredient checklist, step-by-step instructions, frosting ideas, storage tips, troubleshooting advice, and creative variations. By following this, you’ll have a cake that’s soft, moist, and bakery-quality right at home.
Why Bake Vanilla Cake from Scratch?
Baking your own vanilla cake offers several benefits over store-bought mixes:
Superior Flavor
Fresh ingredients give a richer taste.
Customizable
You can add flavors, fillings, or frostings according to preference.
Control Ingredients
Avoid preservatives, artificial flavors, and excessive sugar.
Learning Experience
Understanding the process helps in future baking endeavors.
Fun and Satisfying
Baking can be a therapeutic activity and brings joy to family and friends.
Fun Fact: Vanilla cakes have been popular since the 17th century when vanilla was first imported to Europe from Mexico, making it a luxury dessert originally.
Ingredients for Vanilla Cake (9-inch Two-Layer Cake)
Below is the complete ingredient list, ready for your printable checklist:
Dry Ingredients
- 2 ½ cups (312g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- 1 cup (230g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 1 cup (240ml) whole milk, room temperature
- ½ cup (120ml) sour cream or plain yogurt (optional for extra moisture)
Optional Enhancements
- 1 tsp almond extract for a nutty flavor
- Zest of 1 lemon or orange for aromatic touch
Baking Tip: Make sure your butter and eggs are at room temperature before mixing. Using them straight from the fridge can lead to a heavier, less airy cake.
Equipment Needed
- Two 9-inch round cake pans
- Medium and large mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Toothpick or cake tester
- Offset spatula (optional, for frosting)
Step-by-Step Instructions
Step 1: Preheat Oven
Set your oven to 350°F (175°C) to preheat. Lightly butter your cake pans and line them with parchment paper to ensure the cake releases easily.
Step 2: Sift Dry Ingredients
Sift flour, baking powder, baking soda, and salt in a medium bowl. Sifting prevents lumps and creates a light texture.
Step 3: Cream Butter and Sugar
In a large bowl, beat butter and sugar for 3-5 minutes until pale and fluffy. Proper creaming incorporates air, ensuring soft, light cake layers.
Step 4: Add Eggs and Extracts
Add eggs one at a time, mixing well. Stir in vanilla extract, almond extract, or zest if using.
Step 5: Combine Dry and Wet Ingredients
Gradually fold in the dry ingredients and milk, taking turns. Start and finish with the dry ingredients. Stir gently until everything is just blended—mixing too much can result in a heavy, dense cake.
Step 6: Fold in Sour Cream
Gently fold in sour cream or yogurt. This adds moisture and improves texture.
Step 7: Pour Batter into Pans
Divide evenly between the prepared pans.
Step 8: Bake the Cake
Bake for 25-30 minutes. Insert a toothpick into the center; it should come out clean.
Step 9: Cool the Cake
- Cool in the pan for 10-15 minutes.
- Remove and place on a cooling rack until completely cool before frosting.
Tips for Perfect Vanilla Cake
- Measure flour accurately using spoon-and-level method.
- Use high-quality vanilla extract for the best flavor.
- Don’t overmix after adding flour.
- Use an oven thermometer to ensure correct baking temperature.
- Level cakes before frosting for professional appearance.
- Always let cakes cool completely before frosting.
Frosting Ideas for Vanilla Cake
1. Classic Buttercream
- 1 cup butter, softened
- 3-4 cups powdered sugar
- 2 tsp vanilla
- 2-3 tbsp milk
Beat butter until creamy. Gradually add sugar, milk, and vanilla. Spread evenly.
2. Whipped Cream Frosting
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla
Whip until soft peaks form. Light, airy, and less sweet.
3. Chocolate Ganache
- ½ cup heavy cream
- ½ cup dark chocolate chips
Heat cream until simmering. Pour over chocolate and stir until smooth. Pour over cake for glossy finish.
Decorating Ideas
- Sprinkle edible glitter or sprinkles
- Top with fresh berries or fruits
- Pipe designs with buttercream
- Dust powdered sugar for simple elegance
Pro Tip: Chill cake layers for 30 minutes before frosting to reduce crumbs.
Storage and Serving
- Room Temperature: Airtight container, 2-3 days
- Refrigerator: 5 days
- Freezing: Wrap in plastic and foil; freeze 3 months. Thaw before serving
Serve with ice cream, fruit, or tea for a perfect dessert experience.
Troubleshooting Common Cake Problems
- Sinking cake: Don’t open oven early; check baking powder.
- Dry cake: Add sour cream/yogurt; avoid overbaking.
- Sticking to pan: Use parchment and grease well.
- Uneven layers: Trim with serrated knife.
Healthier & Creative Variations
- Half whole wheat flour for fiber-rich cake
- Use honey or coconut sugar instead of granulated sugar
- Substitute butter with applesauce for lower fat
- Add grated carrot or zucchini
- Mix in chocolate chips, nuts, or dried fruits
FAQs
Q1: Gluten-free version?
Yes, replace flour with 1:1 gluten-free blend.
Q2: Can I make cupcakes?
Yes, bake in muffin tray 18-20 minutes at 350°F.
Q3: Can I use oil instead of butter?
Yes, slightly less fluffy but moist.
Q4: How to make it extra moist?
Use sour cream, yogurt, and avoid overbaking.
Q5: Flavor variations?
Add coffee essence, cocoa powder, or citrus zest.
Bonus: Printable Ingredient Checklist
Dry Ingredients:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
Wet Ingredients:
- Butter
- Sugar
- Eggs
- Milk
- Vanilla extract
- Sour cream (optional)
Optional Enhancements:
- Almond extract
- Lemon/Orange zest
Fun Serving Suggestions
- Pair with ice cream or fresh berries
- Make mini cakes for parties
- Layer with jam or cream for celebration cake
- Cut into squares for tea-time treats
Final Thoughts
Baking a vanilla cake from scratch doesn’t have to be complicated. This 2000+ word guide provides everything you need: ingredients, detailed steps, tips, variations, frostings, FAQs, and fun serving ideas.
With this recipe, you’ll impress your family and friends with a soft, fluffy, and flavorful cake, and gain confidence to experiment with your own flavors.
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