If you’re searching for a classic that never disappoints, this Homemade Vanilla Cake is your one-way ticket to cozy nostalgia and pure dessert delight. Imagine the scent of vanilla wafting through your kitchen as you prepare a tender, buttery cake that’s just begging to be shared with loved ones. Every slice promises a soft, moist crumb and the kind of delicate sweetness that makes this cake a favorite for birthdays, celebrations, and well…anytime you just need a little homemade comfort.
Ingredients You’ll Need
Let’s talk ingredients! The beauty of Homemade Vanilla Cake is how it transforms pantry staples into something truly special. Each plays a vital role, so let’s break down why they matter—and how they work their magic in every bite.
- All-purpose flour: The backbone of the cake, providing structure while keeping the crumb tender and light.
- Baking powder: Ensures your cakes rise beautifully, giving them a fluffy, airy texture.
- Salt: Just a touch amplifies all those gorgeous flavors and keeps sweetness in check.
- Unsalted butter (softened): The secret to richness—beating it well gives the cake that irresistible, melt-in-your-mouth feel.
- Granulated sugar: Sweetens things just right and also helps aerate the butter during mixing.
- Large eggs (room temperature): Bring structure, moisture, and a golden hue to the crumb.
- Pure vanilla extract: The star flavor—don’t skimp! Pure extract infuses the cake with that signature warm, aromatic vanilla essence.
- Whole milk (room temperature): Keeps the batter luscious and lends a beautiful softness to the finished cake.
- Sour cream (room temperature): The secret weapon for unbeatable moisture and a lovely, subtle tang (Greek yogurt works in a pinch!).
How to Make Homemade Vanilla Cake
Step 1: Prep Your Pans and Oven
First things first: preheat your oven to 350°F (175°C). While the oven works its magic, generously grease two 9-inch round cake pans and then dust them lightly with flour, or line with parchment paper. This step ensures your Homemade Vanilla Cake comes out cleanly and ready for frosting—no sticking, no crumbling, just perfect layers every time.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This quick mix means your leavening distributes evenly, setting your cake up for that perfect, uniform rise. Skipping a separate bowl might tempt you, but trust me—a little extra effort here results in a consistent crumb.
Step 3: Cream Butter and Sugar
Grab your largest mixing bowl and beat the softened butter with the sugar until the mixture is impossibly light and fluffy—about 3 to 4 minutes. This is the secret to a Homemade Vanilla Cake with a tender, airy crumb. Don’t rush this part! The more air, the better.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, blending well after each addition. This ensures everything emulsifies beautifully. Once the eggs are in, follow up with the vanilla extract. That swirl of liquid gold is what truly sets this cake apart—pure, sweet-smelling joy in every slice.
Step 5: Mix Milk and Sour Cream
In a measuring cup or small bowl, stir together the whole milk and sour cream until smooth. Both should be at room temperature so they blend seamlessly, adding unbeatable moisture and a delicate tang to your Homemade Vanilla Cake.
Step 6: Combine Wet and Dry Ingredients
With your mixer on low, alternate adding the dry ingredients and the milk mixture to the butter-sugar base—beginning and ending with the flour. Aim for three additions of flour and two of the milk mixture. Mix only until incorporated! Overmixing leads to a dense cake, and we want that classic soft crumb.
Step 7: Bake to Perfection
Divide the batter evenly between your prepared pans, smoothing the tops. Slide the pans into the oven and bake for about 28 to 32 minutes. Keep an eye on them: the cakes are ready when a toothpick comes out clean or with a few moist crumbs. Let your masterpieces cool in the pans for 10 minutes before moving them to a wire rack to cool completely—patience is a virtue here for the perfect texture and easy frosting!
How to Serve Homemade Vanilla Cake
Garnishes
The beauty of Homemade Vanilla Cake is its versatility. Dress it up simply with a dusting of powdered sugar, or go for whipped cream, fresh berries, or a drizzle of rich custard. If you’re feeling decadent, a layer of velvety buttercream or tangy cream cheese frosting makes every bite pure joy.
Side Dishes
This cake shines alongside light accompaniments: serve it with fresh fruit, a scoop of vanilla ice cream, or a spoonful of fruit preserves for a touch of brightness. Refreshing drinks like iced coffee, lemonade, or a fragrant Earl Grey tea also pair beautifully, making every occasion feel a little more special.
Creative Ways to Present
You can turn your Homemade Vanilla Cake into a showstopper! Stack the layers with colorful jams, cut into squares for a picnic tray bake, or layer with whipped cream and fruit for an elegant trifle. For birthdays, don’t be shy with sprinkles or edible flowers—let your creativity shine!
Make Ahead and Storage
Storing Leftovers
Keep your leftover cake fresh by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature for up to three days. The moist crumb holds up well, so every slice stays delicious and soft.
Freezing
Want to prep in advance? Homemade Vanilla Cake freezes like a dream! Wrap unfrosted cake layers individually in plastic and foil, then pop them in the freezer for up to three months. Thaw layers overnight in the fridge, then bring to room temperature before frosting or serving.
Reheating
If you crave that just-baked warmth, you can pop slices in the microwave for about 10 seconds. This softens the crumb and amplifies the lovely vanilla aroma—almost as good as straight from the oven!
FAQs
Can I use a different pan size for this recipe?
Absolutely! If you’d rather bake cupcakes or a sheet cake, you’ll just need to adjust the baking time. For cupcakes, start checking them at 18 to 20 minutes, and for a 9×13-inch pan, aim for about 35 to 40 minutes. Always do the toothpick test for doneness.
What if I don’t have sour cream?
No worries! Full-fat Greek yogurt makes a wonderful substitute—it adds the same moisture and slight tang to your Homemade Vanilla Cake, keeping it super soft and flavorful.
How do I keep my cake layers flat?
Try using cake strips around your pans to help them bake more evenly and minimize doming. You can also level the cooled cakes gently with a serrated knife if needed; this ensures beautiful, even layers for stacking or frosting.
Can I make this cake gluten-free?
Yes! Substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. Double-check your baking powder and vanilla extract are gluten-free as well, and you’re set for a crowd-pleasing gluten-free treat.
What’s the secret to getting the perfect, tender crumb?
The magic is in room temperature ingredients, thorough (but not too much) mixing, and proper creaming of the butter and sugar. These steps work together to create the signature texture of a perfect Homemade Vanilla Cake.
Final Thoughts
Baking this Homemade Vanilla Cake isn’t just about mixing flour and sugar—it’s about crafting memories, sharing smiles, and treating yourself to the simple joys of homemade baking. Whether you dress it up for a celebration or enjoy a slice just because, I hope you savor every bite!
Print
Homemade Vanilla Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the classic goodness of a Homemade Vanilla Cake, a moist and flavorful dessert that’s perfect for any occasion.
Ingredients
Dry Ingredients:
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
Wet Ingredients:
- ¾ cup unsalted butter (softened)
- 1¾ cups granulated sugar
- 4 large eggs (room temperature)
- 1 tbsp pure vanilla extract
- 1 cup whole milk (room temperature)
- ¼ cup sour cream (room temperature)
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and prepare cake pans.
- Combine Dry Ingredients: Whisk flour, baking powder, and salt in a bowl.
- Cream Butter and Sugar: Beat butter and sugar until fluffy.
- Add Eggs and Vanilla: Beat in eggs one at a time, then mix in vanilla.
- Mix Wet and Dry: Alternate adding dry ingredients and milk mixture to butter mixture.
- Bake: Divide batter, bake for 28–32 minutes, then cool before frosting.
Notes
- Room temperature ingredients yield a smoother batter.
- Greek yogurt can be used instead of sour cream.
- Great with buttercream, cream cheese frosting, or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 28g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
