Classic Vanilla Cake

A classic vanilla cake is the best cake for any occasion. This moist cake has the perfect batter to keep plain, add your favorite food coloring, or toppings to make it unique!

Classic Vanilla Cake Recipe

This vanilla cake is the perfect canvas. It’s not too sweet, but it’s full of vanilla flavor. I firmly believe that everyone should have that one classic recipe that they make for any occasion, and for me it is this vanilla cake. I have a vivid image of baking with my mother when I was a kid, watching her pour the vanilla extract into the spoon and letting it overflow into the bowl. Now when I bake, I do the same thing and my girls watch me. 

Pro Tip: For best results, have all of your ingredients at room temperature.

Ingredients for Vanilla Cake

  • 2 sticks of Unsalted Butter (plus more for greasing the cake pans)
  • 2 cups of Sugar
  • 3 cups of All-Purpose Flour
  • 2 teaspoons of pure Vanilla Extract
  • 4 large Eggs
  • 2 teaspoons of Baking Powder
  • 1/4 teaspoon of Sea Salt
  • 1 ¾ cups of Whole Milk

How to Make Your Vanilla Cake

  1. Preheat your oven to 350ºF. Butter your cake pans or line them with parchment. (I recommend buttering the parchment paper, too. It makes lift-off way easier.)
  2. With your hand-mixer or electric stand mixer with a paddle attachment, whip the butter on high speed for 1 minute. Scrape down the sides of the bowl, then add your sugar. Beat on high speed for 2 minutes. 
  3. Add in the vanilla extract. Mix at medium-low speed and add eggs one at a time. Make sure to reincorporate anything on the side of the bowl every so often. 
  4. In a separate bowl, combine flour, sea salt, and baking powder. 
  5. Use the lowest speed setting to combine 1/2 of the flour mixture. (Any faster and you’ll get a blowback of flour all over yourself.) When that’s incorporated, add 1/2 of the milk and the rest of your wet & dry ingredients. Mix until you have a smooth batter. 
  6. Pour the batter into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it. 
  7. Let the cake cool completely before icing.
 

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