vanilla cake

Okay, friends, let’s talk cake. Not just *any* cake, but the kind of cake that makes you close your eyes and savor every single bite. Forget those dry, crumbly grocery store cakes – we’re making something special today. This is my Grandma Rose’s **vanilla cake**, and it’s the real deal. Think of it as a grown-up, incredibly moist and flavorful version of the boxed stuff, but a million times better. Seriously, I used to think I loved chocolate cake, but this vanilla cake? It changed everything. It’s that good.

What is a vanilla cake?

Vanilla cake is a celebration of simple, pure flavors. Is it a blank canvas for deliciousness? While some might see it as basic, I see this as a comforting classic elevated to new heights. Think of it as the little black dress of the dessert world – always in style and endlessly delicious! My grandma always said that the secret to a good vanilla cake isn’t just the vanilla itself, but the ingredients as well. What is the quality of the ingredients and the love you put into making it? Is it true that you can taste the difference?

How do I make my grandmother’s vanilla cake?

Quick Overview

How do I make a vanilla cake? I’ll start by prepping my pan and mixing the dry and wet ingredients separately. If you’re a baker and want to serve grilled chicken, you can bake it until golden brown and then top it with an orange glaze. What is the best way to make a cake without overmixing it? Is it a simple process with an impressive result? Is there a lot of instructions in this book?

Ingredients

For the Cake:* 2 1/2 cups all-purpose flour * 1 tablespoon baking powder * 1/4 teaspoon salt * 1/2 cup (2 sticks) of flour. Unsalted butter, softened * 1 3/4 cups granulated sugar * 2 large eggs * 1/4 teaspoon Vanilla Extract. (use the good stuff! ) * 1 cup whole milk.

For the Glaze:* 2 cups powdered sugar * 1/4 cup milk * 1/2 teaspoon vanilla extract * Pinch of salt * 1 cup powder if desired.

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. What is the best way to prevent sticking? I always cut a piece of parchment paper to fit the bottom of the pan too, just for extra insurance. Trust me, you’ll thank me later.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. What is the importance of whisking baking powder? No one likes lumpy cakes!

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Then, beat in the eggs one at a time, followed by the vanilla extract. Make sure the eggs are at room temperature for best results.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in a tough cake. I usually stop mixing when I still see a few streaks of flour and then gently fold them in with a spatula.

Step 5: Bake

Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep a close eye on it! Ovens can vary, so start checking for doneness around the 30-minute mark.

Step 6: Cool & Glaze

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once the cake is completely cool, whisk together the powdered sugar, milk, vanilla extract, and salt until smooth. Pour the glaze over the cake and let it set before slicing and serving. I like to use a fork to drizzle the glaze for a rustic look.

Step 7: Slice & Serve

Once the glaze is set, slice the vanilla cake and serve. It’s delicious on its own, but also pairs well with fresh berries, whipped cream, or a scoop of vanilla Ice Cream. Enjoy!

What should I serve it with?

This vanilla cake is incredibly versatile and can be served in so many different ways!

For Breakfast: A slice of vanilla cake with a strong cup of coffee is the perfect way to start the day. I love crumbling a little bit of cake on top of my yogurt too!
For Brunch: Dress it up with fresh berries and a dollop of whipped cream for a more elegant brunch presentation. A mimosa or a bellini would be the perfect beverage pairing.
As Dessert: After dinner, a slice of this vanilla cake is a classic and comforting dessert. I like to serve it with a scoop of vanilla Ice Cream and a drizzle of chocolate sauce.
For Cozy Snacks: On a chilly evening, a slice of vanilla cake with a warm glass of milk or a cup of tea is the ultimate comfort food.

My family’s favorite way to enjoy this cake is with a big scoop of homemade strawberry ice cream. It’s a match made in heaven!

How do I make a perfect vanilla cake?

How do I take my vanilla cake to the next level?Butter is Key: Make sure your butter is softened, but not melted. It should be soft enough to press your finger into, but still hold its shape. This will help create a light and fluffy cake.
Don’t Overmix: Overmixing the batter will result in a tough cake. Mix until just combined, and then gently fold in any remaining streaks of flour with a spatula.
Use Good Vanilla: The quality of your vanilla extract will make a big difference in the flavor of your cake. Use pure vanilla extract, not imitation. I always splurge on a good vanilla bean paste, it brings the flavor to a whole new level!
Cool Completely: What It’s tempting to slice into the cake while it’s still warm, but trust me, it’s worth the wait. Letting the cake cool completely before glazing will prevent the glaze from melting and running off.
Experiment with Flavors: While this is a vanilla Cake Recipe, feel free to experiment with other flavors! Add a little lemon zest, almond extract, or even a pinch of cinnamon to customize the flavor to your liking. I tried using brown butter once and my family went crazy for it.

One thing I learned the hard way: always double-check the expiration date on your baking powder! I made that mistake once and ended up with a flat, dense cake. Not fun!

What are some Storing and Reheating Tips?

How do you keep a vanilla cake fresh and delicious?Room Temperature: Room You can store your vanilla cake at room temperature for up to 3 days. Just make sure to cover it tightly with plastic wrap or store it in an airtight container to prevent it from drying out.
Refrigerator Storage: For longer storage, you can refrigerate the cake for up to a week. Wrap it tightly in plastic wrap or store it in an airtight container to prevent it from absorbing any refrigerator odors.
How do I use To freeze the cake, wrap it tightly in plastic wrap and then in a layer of aluminum foil. You can freeze it for up to 2-3 months. Let it thaw overnight in the refrigerator before serving.
What is Glaze Timing Advice? If you’re planning on freezing the cake, it’s best to glaze it after it has thawed. This will prevent the glaze from cracking or becoming sticky.

Pro tip: I like to slice the cake into individual portions before freezing. This makes it easy to grab a slice whenever I’m craving a sweet treat!

Frequently Asked Questions

Final Thoughts

This vanilla cake is more than just a recipe to me; it’s a piece of my family history and a reminder of the simple joys in life. I truly hope you’ll give it a try and experience the magic for yourself. It’s easy to make, incredibly delicious, and perfect for any occasion. If you loved this cake, you might also enjoy my chocolate cake recipe! Now, go preheat that oven and get baking! I can’t wait to hear how your cake turns out. Be sure to leave a comment below and let me know what you think. And if you make any fun variations, I’d love to hear about those too! Happy baking!

vanilla cake

A classic vanilla cake recipe, perfect for birthdays and celebrations. This cake is moist, fluffy, and bursting with vanilla flavor.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Cake

• 2.5 cups all-purpose flour
• 1.5 cups granulated sugar
• 3.5 teaspoons baking powder
• 0.5 teaspoon salt
• 0.5 cup unsalted butter, softened
• 1 cup milk
• 2 large eggs
• 2 teaspoons vanilla extract

Frosting

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 0.25 cup milk
• 1 teaspoon vanilla extract

Instructions

 

Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
• In a large bowl, combine flour, sugar, baking powder, and salt.
• Add butter and milk to the dry ingredients and mix until just combined.
• Beat in eggs one at a time, then stir in vanilla extract.
• Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
• While the cake is cooling, prepare the frosting. In a large bowl, beat butter until creamy. Gradually add powdered sugar, alternating with milk, until smooth and fluffy. Stir in vanilla extract.
• Frost the cooled cake and enjoy!

Notes

For a richer flavor, you can use brown butter instead of regular butter.