The Best Homemade Vanilla Cake Recipe

This easy vanilla cake recipe is so good and great for any occasion. It’s the perfect vanilla cake recipe that you can decorate with the frosting of your choice.

I love all types of cake, but sometimes you have got to get back to the basics. This cake is one of my favorite recipes because it can be made for special occasions or no occasion at all. This is a super simple recipe that everyone will adore.

You can absolutely make a couple of pans of this recipe to make a great layer cake. The thing about this perfect cake is that you can use different color icings to really make your cake stand out.

We’re going back to basics with a simply perfect Homemade Vanilla Cake recipe. This cake is fluffy, moist, and brimming with rich vanilla flavor. It’s an ideal cake for every occasion, simple yet classic, and you will fall in love with its tender crumb and buttery, sweet flavor. Ready to roll up your sleeves? Let’s bake!

If it was about a birthday cake, you could add birthday sprinkles to a vanilla buttercream frosting. Or alternatively you can use a chocolate frosting which is so good with a vanilla cake.

This homemade cake is super easy to make and has a really yummy vanilla flavor. You could also use this recipe for vanilla cupcakes! This classic vanilla cake recipe has multiple uses!

FAQs:

1. Can I use vanilla essence instead of vanilla extract? Yes, you can use vanilla essence, but the flavor might not be as robust. Vanilla extract is more concentrated and provides a deeper, richer flavor.

2. Can I use cake flour instead of all-purpose flour? Absolutely! Cake flour will give your cake an even lighter, more delicate texture.

3. Can I bake this cake in a different sized pan? Yes, but the baking time will vary. A smaller pan will require more time, and a larger pan will require less.

Tips and Tricks:

• Make sure all your ingredients are at room temperature before you start. This ensures that they mix together better, resulting in a more homogenous and smoother batter.

• Do not overmix your batter. Overmixing can result in a denser, tougher cake.

• Always preheat your oven. Baking your cake at a consistent temperature is key to achieving that perfect rise and golden brown crust.

What ingredients are being used for this best vanilla cake recipe?

• 2 cups all purpose flour, scooped and leveled
• 2 1/2 tsp Baking powder
• 2 3/4 cups granulated sugar
• 1/2 tsp salt
• 1 cup (2 sticks) room temperature unsalted butter
• 2 tablespoons vanilla extract
• 7 large egg whites (7.25 oz)
• 1 1/2 cup whole milk, room temp
• 2 tablespoons Vegetable oil 

Variations:

1. Lemon Vanilla Cake: Add the zest of 1 lemon to the batter for a refreshing twist.
2. Vanilla Chocolate Chip Cake: Stir in a cup of mini chocolate chips into the batter before baking.

What to Serve With It:

This homemade vanilla cake pairs beautifully with a simple dusting of powdered sugar, a dollop of whipped cream, or a scoop of your favorite ice cream.

Where to Serve:

This classic vanilla cake is perfect for any occasion – birthdays, anniversaries, potlucks, or even as a special weeknight dessert!

What tools are needed for this delicious vanilla cake?

• Wilton Recipe Right Non-Stick 9 x 13-Inch Pan
• Stand or hand mixer
• Rubber spatula
• Wilton 10″ x 14″ Cake Boards, 5 Pack White
• Wilton Gold Scalloped Edge Cake Board Platters, Pack of 3 

How Do You Make This Easy Cake?

• Preheat oven to 350°F. Grease a 9*13 sheet pan 
• Combine dry ingredients (flour, baking powder, sugar, and salt) in a mixing bowl *if using a stand mixer, use a paddle attachment not a whisk. 
• In a separate bowl or large glass measuring cup, whisk vanilla, egg whites, milk, and vegetable oil. 
• With the mixer on low, add chunks of butter slowly to the dry mix. 
• Mix until no lumps remain, the mixture will become crumbly 
• Add 1/3 of the liquid ingredients to the dry ingredients (it will look like a thick brownie batter) scrape down the bowl. 
• And in another 1/3 or the wet and beat on medium high for 4-5 mins 
• Scrape the bowl down and add the final 1/3 of the wet ingredients and mix on medium speed for an additional 5 mins. 
• Pour into prepared cake pan. 
• Bake for 50 minutes, or until a skewer comes out clean and sides have begun to pull away from the side of the pan. 
• Allow the cake to cool completely inside the pan. Decorate with buttercream or cream-cheese frosting. 

Storage:

Store the cake in an airtight container at room temperature for up to 3 days. If the weather is hot, it’s better to store the cake in the fridge. You can also freeze slices for up to 3 months.

Topping Options:

• Classic vanilla buttercream frosting
• A dusting of powdered sugar
• Fresh berries
• Whipped cream
• Chocolate ganache

Some vanilla cake recipes may use lemon juice, sour cream, cream cheese or even canola oil. This homemade vanilla cake recipe has the best texture — it has a moist crumb and a fluffy texture.

This recipe is also great to make for a tiered cake. If you have any leftovers, you can store them in an airtight container.

Like most people I love a red velvet cake, a chocolate cake but you can’t deny the magic of a really good vanilla cake.

Enjoy and let me know how it turns out!

Why This Recipe Works:

This recipe works because it uses classic, tried-and-true techniques. Creaming the butter and sugar creates a fluffy and light texture, while the perfect amount of eggs provides structure. The use of milk ensures a moist crumb, and the right amount of vanilla extract lends that perfect vanilla flavor. This is your go-to recipe for a perfect vanilla cake every time.

If you are looking for some more amazing cake recipes be sure to check out this comprehensive list: The Most Delicious Cake Recipes For Dessert

Yield: 1 sheet cake

The Best Homemade Vanilla Cake Recipe

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

This Vanilla sheet cake is a super versatile, moist cake that you can use with your favorite flavor of frosting.

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Ingredients

• 2 cups all purpose flour, scooped and leveled 2 1/2 tsp Baking powder
• 2 3/4 cups granulated sugar
• 1/2 tsp salt
• 1 cup (2 sticks) room temperature unsalted butter 2 tablespoons vanilla extract
• 7 large egg whites (7.25 oz)
• 1 1/2 cup whole milk, room temp
• 2 tablespoons Vegetable oil

Instructions

1. Preheat oven to 350°F. Grease a 9*13 sheet pan 
2. Combine dry ingredients (flour, baking powder, sugar, and salt) in a mixing bowl *if using a stand mixer, use a paddle attachment not a whisk. 
3. In a separate bowl or large glass measuring cup, whisk vanilla, egg whites, milk, and vegetable oil. 
4. With the mixer on low, add chunks of butter slowly to the dry mix. 
5. Mix until no lumps remain, the mixture will become crumbly 
6. Add 1/3 of the liquid ingredients to the dry ingredients (it will look like a thick brownie batter) scrape down the bowl. 
7. And in another 1/3 or the wet and beat on medium high for 4-5 mins 
8. Scrape the bowl down and add the final 1/3 of the wet ingredients and mix on medium speed for an additional 5 mins. 
9. Pour into prepared cake pan. 
10. Bake for 50 minutes, or until a skewer comes out clean and sides have begun to pull away from the side of the pan. 
11. Allow the cake to cool completely inside the pan. Decorate with buttercream or cream-cheese frosting. 

Notes

• For extra vanilla flavor use 1 tbsp vanilla bean paste or 1 tbsp Torani vanilla syrup in addition to 1 tbsp vanilla extract 
• The cake will have a very fine crumb meaning it should not be moved a lot. Once it’s completed cooled flip it onto a cake board and ice with frosting. 
• If you attempt removing it before it’s cool it may crack
  
• Chef tip: freeze the cake before icing to avoid crumbs getting in your frosting. 
  

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