Vanilla Cake
This classic vanilla cake is soft, fluffy, and filled with real vanilla flavor. Whether it’s for birthdays, Sunday gatherings, or midnight cravings, this cake always shows up and shows off. It’s the kind of dessert that hugs you from the inside out.
Equipment
- 2 8-inch round cake pans
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Cooling rack
- Measuring cups and spoons
- Sifter if you’re feeling fancy
Ingredients
Dry Stuff:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
Wet & Wonderful:
- ¾ cup unsalted butter, softened trust me, don’t skip the soft part
- 1 ¾ cups granulated sugar
- 4 large eggs room temp, because we’re fancy
- 1 tbsp vanilla extract don’t be shy—go for the real stuff
- 1 cup whole milk
Optional but essential for drama:
- Vanilla bean paste if you wanna go full diva
- Frosting of your choice I went with whipped cream cheese frosting and… WOW
Instructions
- Preheat that oven, baby.350°F (180°C). And line two 8-inch cake pans with parchment. Grease them like you mean it.
- Mix the drama.I sifted the flour, baking powder, and salt like I was dusting off the stress. Set it aside like we set aside red flags.
- Cream it, queen.Butter + sugar = magic. I creamed them until it looked like soft clouds. Then I added the eggs, one by one, whispering “you got this.”
- Pour the love.I mixed in the vanilla extract (and a dash of vanilla bean paste because she’s extra). Then alternated adding the dry ingredients and milk. Don’t rush. We’re not making instant noodles.
- Bake the good vibes.Poured the batter into the pans, smoothed the tops with love, and baked for 30–35 mins. The smell? Pure therapy.
Notes
- Don’t rush the creaming step — when butter and sugar get fluffy, that’s where the magic starts.
- Real vanilla extract or paste makes all the difference. The fake stuff? Not in my kitchen, babe.
- For a moist cake, don’t overbake it! Start testing at the 28-minute mark.
- Want drama? Add a layer of whipped cream and berries. Boom. Fancy.
- Leftovers? Wrap well and store in the fridge for up to 4 days — or freeze like I do for “emergencies.”