There’s something special about biting into a moist and fluffy vanilla cake that just makes you feel like you’re home. I remember making this recipe for the first time when I was a teenager, and my family devoured the entire thing in one sitting. To this day, it’s still the go-to cake for any celebration or gathering in our household. And the best part? It’s ridiculously easy to make, even for a beginner.
What is a vanilla cake recipe?
This recipe is essentially a classic vanilla cake, but with a few tweaks that make it truly exceptional. Think of it as a marriage between a traditional Pound Cake and a moist and flavorful butter cake. The result is a cake that’s both decadent and understated, perfect for serving at a dinner party or just enjoying with a cup of coffee on a lazy Sunday morning.
Why you’ll love this recipe?
There are so many reasons to love this vanilla Cake Recipe, but here are just a few: the flavor is incredible, the texture is sublime, and it’s ridiculously easy to make. Plus, it’s a great way to use up any leftover vanilla beans or extract you might have on hand. And let’s be real – who doesn’t love a cake that’s made with love and care, but still manages to be incredibly accessible and forgiving?
How do I make a vanilla cake?
Quick Overview
This Cake Recipe is surprisingly simple to make, even for a beginner. The key is to mix the ingredients together in the right order, and to not overmix the batter. Trust me on this one – it’s worth taking the time to get it right. Here’s a quick rundown of what you’ll need to do:
Ingredients
What are the ingredients for this recipe?
For the Main Batter:
– 2 1/4 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 3 large eggs, at room temperature
– 2 1/2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup unsalted butter, at room temperature
– 2 teaspoons pure vanilla extract
– 1 cup whole milk, at room temperature
For the Filling:
– 1 cup confectioners’ sugar
– 2 tablespoons unsalted butter, softened
– 1 teaspoon pure vanilla extract
For the Glaze:
– 1 cup confectioners’ sugar
– 2 tablespoons unsalted butter, softened
– 2 teaspoons pure vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
Step 3: Mix Wet Ingredients
In a large mixing bowl, using an electric mixer, beat the butter until it’s creamy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
Step 4: Combine
Step 5: Prepare Filling
In a small bowl, beat the confectioners’ sugar, butter, and vanilla extract until smooth.
Step 6: Layer & Swirl
Divide the batter evenly between the prepared pans. Smooth the tops. Drizzle the filling over one of the cakes. Use a spatula or knife to create a marbled effect.
Step 7: Bake
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Step 8: Cool & Glaze
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Once the cakes are completely cool, place one of them on a serving plate and drizzle with the glaze.
Step 9: Slice & Serve
Slice the cake and serve. Enjoy!
What to Serve It With
Here are some ideas for what to serve with this vanilla cake:
For Breakfast: Pair the cake with a cup of coffee or tea, and a few fresh berries.
For Brunch: Serve the cake with a dollop of whipped cream and a sprinkle of powdered sugar.
As Dessert: Pair the cake with a scoop of vanilla Ice Cream and a drizzle of caramel sauce.
For Cozy Snacks: Serve the cake with a cup of Hot Chocolate and a few marshmallows.
Top Tips for Perfecting Your Vanilla Cake Recipe
Here are a few tips for perfecting your vanilla cake recipe:
Zucchini Prep: Make sure to grate the zucchini on the large holes of a box grater, and then squeeze out as much moisture as possible from the grated zucchini using a cheesecloth or a clean dish towel.
Mixing Advice: Mix the batter just until the ingredients come together in a smooth, even consistency. Don’t overmix!
Swirl Customization: Use a spatula or knife to create a marbled effect on top of the cake. You can also use a piping bag to create a more intricate design.
Ingredient Swaps: You can substitute the all-purpose flour with whole wheat flour, or use almond flour instead of wheat flour.
Baking Tips: Make sure to preheat your oven to the correct temperature, and don’t open the oven door during the baking time.
Glaze Variations: You can adjust the amount of glaze to your liking, and also use different flavors of extract, such as almond or coconut.
Storing and Reheating Tips
Here are some tips for storing and reheating your vanilla cake:
Room Temperature: Store the cake at room temperature for up to 3 days.
Refrigerator Storage: Store the cake in the refrigerator for up to 5 days. Let it come to room temperature before serving.
Freezer Instructions: Wrap the cake tightly in plastic wrap or aluminum foil and store it in the freezer for up to 2 months. Thaw at room temperature before serving.
Glaze Timing Advice: You can glaze the cake as soon as it’s cooled, or wait until the day of serving.
Frequently Asked Questions
Final Thoughts
This vanilla cake recipe is truly a classic. It’s easy to make, delicious, and versatile – perfect for any occasion. Whether you’re serving it as a dessert or a snack, this cake is sure to be a hit. So go ahead, give it a try, and let me know what you think!
