There’s nothing quite as comforting or celebratory as a Homemade Vanilla Cake. With its delicate crumb, buttery richness, and warm vanilla fragrance, this classic dessert is the answer to birthdays, Sunday suppers, and spontaneous weeknight cravings alike. Whether served bare or dressed up with clouds of frosting and fresh berries, this cake transforms a handful of everyday ingredients into something special you’ll want to bake again and again.
Ingredients You’ll Need
Every ingredient in a Homemade Vanilla Cake matters, and the magic happens when simple staples combine just right. These components work together to create the perfect soft crumb, lush flavor, and iconic golden hue that sets this cake apart.
- All-purpose flour: The foundation of the cake, it gives structure without making the crumb too dense.
- Baking powder: Essential for a light, lofty rise; don’t skip or substitute with baking soda here!
- Salt: Just a touch that balances and enhances the sweetness and brings out the subtle vanilla notes.
- Unsalted butter, softened: Richness and depth of flavor start here; make sure it’s truly room temperature for the creamiest texture.
- Granulated sugar: Brightens the vanilla and ensures the cake is delightfully sweet and tender.
- Large eggs: Provide stability and help create a plush, cohesive crumb.
- Pure vanilla extract: The star of the show—the quality of your vanilla will shine, so use a good one if possible!
- Whole milk: Gives moisture and a velvet-like crumb you can’t get with lower-fat milk.
- Sour cream: Adds a subtle tang and extra moisture, ensuring the cake stays soft for days.
How to Make Homemade Vanilla Cake
Step 1: Prep Your Pans and Oven
Start by heating your oven to 350°F (175°C), and while it warms, prepare two 9-inch round cake pans. A thin coat of butter and flour (or a round of parchment paper) makes all the difference when it’s time for the cakes to release. Set the pans aside once they’re ready—you want a stick-free finish every single time.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This quick extra step not only distributes the leavening evenly but also makes sure you don’t wind up with any surprise salty pockets. Even mixing now means less handling once the wet and dry meet, for a supremely tender cake.
Step 3: Cream the Butter and Sugar
In your largest mixing bowl, beat the softened butter and sugar together for about 3–4 minutes. Take your time here—a fluffy, pale mixture traps air, which bakes up into that soft Homemade Vanilla Cake crumb you crave. Don’t rush; this is the secret to a true bakery-worthy texture.
Step 4: Add the Eggs and Vanilla
Crack in the eggs one at a time, mixing well after each addition so each is fully incorporated. This helps the batter stay stable and smooth. Once your eggs are in, pour in the pure vanilla extract. That splash of vanilla is what gives your cake its beautiful, aromatic soul.
Step 5: Incorporate Milk and Sour Cream
Whisk together the milk and sour cream in a separate bowl. The dairy tag team keeps your cake incredibly moist and tender—plus, the sour cream’s subtle tang enhances all the flavors. Keeping this mixture on hand makes it easier to alternate with dry ingredients in the next step.
Step 6: Combine Wet and Dry Ingredients
Add the dry ingredients to your butter mixture in three parts, alternating with the milk-sour cream mixture, beginning and ending with the flour. Mix gently and just until everything is combined—it’s okay if your batter isn’t perfectly smooth! Overmixing leads to a dense cake, and we want pillowy perfection.
Step 7: Bake
Evenly divide the batter between your prepared pans and smooth the tops. Slide them into the preheated oven and bake for 28–32 minutes. They’re done when golden at the edges and a toothpick inserted into the center comes out clean. Let them cool in the pans for 10 minutes before turning out onto wire racks to finish cooling completely—it’s worth the wait!
How to Serve Homemade Vanilla Cake
Garnishes
For a classic look, you can’t go wrong with a generous slather of vanilla buttercream or a rich cream cheese frosting. If you want to keep things light and fresh, scatter a handful of seasonal berries and a dusting of powdered sugar on top. A dollop of whipped cream always feels festive and never fails to impress.
Side Dishes
This Homemade Vanilla Cake shines solo, but pairing it with sides is a fun way to dress up dessert. Serve alongside fresh berries tossed in a little sugar and lemon juice, or try a scoop of vanilla or strawberry ice cream for extra decadence. For a brunch spin, offer with a pot of good coffee or a creamy latte.
Creative Ways to Present
Go bold by turning your cake into a trifle layered with lemon curd and berries, or cut the rounds into cubes and build elegant parfaits in glasses. For birthdays or special events, use cookie cutters to create mini cakes, then top each with a swirl of frosting. Let your imagination run wild—the soft flavor of Homemade Vanilla Cake is a chameleon for your favorite flavors and designs.
Make Ahead and Storage
Storing Leftovers
Homemade Vanilla Cake stays soft and delicious for several days. Once fully cooled, wrap the cake tightly in plastic wrap or keep it in an airtight container at room temperature for up to 3 days. If you’ve frosted your cake, tent with foil to protect the finish without smushing your beautiful work.
Freezing
This cake is a champ when it comes to freezing. Simply wrap unfrosted cake layers individually with plastic wrap and then foil, and freeze for up to two months. Thaw at room temperature before frosting and serving for the freshest taste and texture.
Reheating
If your cake feels a little chilly or firm out of the freezer, let it come to room temperature naturally. Individual slices can be warmed gently in the microwave for 10–15 seconds—just enough to soften without melting the icing. Enjoy that fresh-baked taste all over again!
FAQs
Can I make this Homemade Vanilla Cake as cupcakes?
Absolutely! Just fill cupcake liners about two-thirds full with batter and bake at 350°F for 18–20 minutes. This recipe yields soft, fluffy cupcakes that are just as irresistible as the full-sized version.
What’s the best frosting to pair with Homemade Vanilla Cake?
This cake plays well with almost anything—classic vanilla buttercream, tangy cream cheese frosting, or even a glossy chocolate ganache. For a lighter option, try sweetened whipped cream and fresh fruit.
Can I use buttermilk instead of sour cream?
You can substitute an equal amount of buttermilk for sour cream in a pinch, but keep in mind the texture may be a bit lighter and less rich. The cake will still turn out beautifully moist and tender.
How do I make my cake layers perfectly flat?
For perfectly even cake layers, use bake-even strips around your pans, or level the tops with a serrated knife once the cakes are cool. This will help when stacking and frosting your Homemade Vanilla Cake.
Is it okay to double the recipe for a larger crowd?
Yes! You can double the recipe and bake it in larger pans or multiple batches. Just watch the baking time—larger cakes may take a little longer in the oven, so use the toothpick test to check for doneness.
Final Thoughts
I can’t recommend this Homemade Vanilla Cake enough, whether you’re baking to celebrate or just because. It’s one of those reliable, joy-filled recipes that brings smiles every single time. Savor each bite, share with friends, and don’t be surprised if it becomes your new favorite go-to cake!
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Homemade Vanilla Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the classic, comforting sweetness of this Homemade Vanilla Cake. Moist and flavorful, this cake is perfect for any celebration or casual get-together. Pair it with your favorite frosting or enjoy it plain with a cup of coffee.
Ingredients
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup whole milk
- ¼ cup sour cream
Instructions
- Preheat the oven and prepare the pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream the butter and sugar: In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine wet and dry ingredients: In a separate bowl, combine the milk and sour cream. Add the dry ingredients to the creamed mixture alternately with the milk mixture.
- Bake the cakes: Divide the batter between the pans and bake for 28–32 minutes until a toothpick comes out clean.
- Cool and frost: Let the cakes cool before transferring to wire racks. Frost as desired.
Notes
- For cupcakes, fill liners ⅔ full and bake at 350°F for 18–20 minutes.
- This cake pairs beautifully with vanilla buttercream, cream cheese frosting, or fresh berries and whipped cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
