Simple Cake Recipe

homemade vanilla cake with large slice removed

This Vanilla Cake will become your new favorite. A simple recipe with a tender and moist crumb and just the right amount of sweetness.

Course Cake, Dessert

Cuisine American

Keyword Best Vanilla Cake Recipe, cake recipe, homemade cake, How to Make Vanilla Cake, simple cake recipe, Vanilla Cake, Vanilla Cake Recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 425kcal

Author Katie Cooksey

Ingredients

3 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups milk whole
1 tablespoon vanilla extract
1/2 cup butter softened
1/2 cup vegetable oil
2 cups granulated sugar
2 large eggs
2 large egg whites
Vanilla Buttercream Frosting or frosting of your choice

US Customary - Metric

Instructions

Preheat oven to 325°F. Line two 8- or 9-inch round cake pans with parchment paper and spray with nonstick spray. Set aside. (See notes)
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a liquid measuring cup, stir milk and vanilla together. Set aside.
In a large bowl, beat butter, oil, and sugar together until smooth and well combined.
Add eggs and egg whites one at a time, mixing well after each addition. Continue mixing until the batter is light and fluffy. Scrape the sides of the bowl as needed.
Add the flour mixture and milk mixture to the batter in alternating additions, starting and ending with the flour (flour → milk → flour → milk → flour). Mix just until combined—don’t overdo it.
Divide batter evenly between prepared pans and smooth the tops.Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let cakes cool in pans for 15–20 minutes, then turn out onto cooling racks and cool completely. Frost with vanilla buttercream or your favorite frosting.

Video

Notes

Recipe will make:

1- 9x13 thick cake (bake for 40-55 minutes)
2- 8 or 9-inch round cakes (40-50 minutes)
24 cupcakes (bake for 18-20 minutes)

Regardless of how you bake this cake recipe, be sure to use lighter colored baking pans (or glass). Using a darker teflon will give you darker, crispier edges which doesn't really have a place in vanilla cake, in my humble opinion

Storage Instructions

Room Temperature: Keep frosted cake covered at room temperature for up to 2 days.
Refrigerator: Store tightly covered for up to 5 days. Let slices come to room temperature before serving.
Freezer: Wrap unfrosted cake layers well and freeze for up to 2 months. Thaw at room temperature, then frost.
Make Ahead: Bake cake layers a day ahead, wrap tightly once cooled, and frost the next day.

Nutrition