Classic Vanilla Cake

Classic Vanilla Cake

This fluffy and delicious vanilla cake is perfect for birthdays, anniversaries, or simple afternoon tea. It’s light, moist, and pairs beautifully with buttercream, whipped cream, or fresh fruit.

About Vanilla Cake

The classic vanilla cake has a rich and fascinating history that stretches back several centuries. Early versions of sponge-like cakes emerged in Europe in the 17th century, when refined sugar became more widely available. The French and British were among the first to perfect airy cake recipes, often flavored with exotic ingredients like vanilla, which at the time was a luxury imported from Mexico and Madagascar.

By the 19th century, technological advances such as the invention of baking powder and improved ovens allowed home bakers to produce lighter, fluffier cakes with greater consistency. Vanilla cake quickly gained popularity as a versatile dessert, simple enough for everyday enjoyment, yet elegant enough for weddings, birthdays, and high-society gatherings.

In modern times, the vanilla cake has evolved into countless variations, from multi-layered masterpieces with intricate frosting designs to rustic single-layer bakes topped with fresh fruit. Today, it remains a universal favorite, beloved for its soft crumb, subtle sweetness, and ability to pair harmoniously with almost any filling or topping. Whether baked from scratch or using a mix, the classic vanilla cake continues to be a symbol of comfort, celebration, and timeless flavor.

Recipe Information

Prep Time: 20 minutes

Cook Time: 30 minutes

Servings: 8 slices

Difficulty: Beginner

Ingredients

All-purpose flour
2 1/2 cups all-purpose flour
Baking powder
2 1/2 tsp baking powder
Salt
1/2 tsp salt
Unsalted butter
3/4 cup unsalted butter, softened
Granulated sugar
1 3/4 cups granulated sugar
Large eggs
4 large eggs
Vanilla extract
1 tbsp vanilla extract
Whole milk
1 cup whole milk
Sour cream
Optional: 1/2 cup sour cream for extra moisture

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt until evenly mixed.
  3. In a large mixing bowl, cream the butter and sugar together with a hand mixer or stand mixer until pale and fluffy (about 3 minutes).
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with milk. Start and end with dry ingredients. Mix until just combined.
  6. Divide the batter evenly between the pans and smooth the tops with a spatula.
  7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Tips

Serving Suggestions

This vanilla cake is delicious with:

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze unfrosted layers for up to 2 months. Thaw at room temperature before serving.

Gallery

A beautifully frosted vanilla cake
The finished vanilla cake ready to serve.
Mixing vanilla cake batter in a bowl
Classic Victoria sandwich cake.

Nutrition Facts (per slice)

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