Easy Vanilla Cake Recipe From Scratch Food

SIMPLE WHITE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
• In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
• Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

EASY VANILLA CUPCAKE RECIPE FROM SCRATCH

Steps:

• Combine the flour, baking powder, and salt together in a bowl whisk, and set aside.
• In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. (About 4 to 5 minutes).
• Add the eggs, one at a time, beating well after each addition.
• Set the mixer on a low speed and add half of the flour mixture. Beat until fully incorporated (few seconds). Add the milk and beat again till fully incorporated. Finally, whisk in the remaining half of the flour.
• Add the Vanilla extract and whisk. Be careful not to overwhip at this point. Please read ''note 4'' on this.
• Divide the batter evenly into the prepared muffin pan and bake at 350°F for 18 to 20 minutes or till a tester inserted into the middle of the cake comes out clean.

EASY VANILLA CAKE RECIPE FROM SCRATCH

Steps:

• Preheat the oven to 350°F. Spray a 9x13 non-stick baking pan with nonstick cooking spray.
• Put butter and sugar in a large bowl and cream together with a mixer. Add the eggs and mix until combined. Add the milk and vanilla and mix until combined. Add the flour, baking powder and salt and mix until combined.
• Pour the batter in a baking dish. Put the vanilla cake in the oven and bake for 40 minutes.
• Let cool completely before frosting. If you are looking for frosting recipes, check out my easy vanilla buttercream frosting.

BASIC VANILLA CAKE

Steps:

• Preheat oven to 400° F. Lightly coat an 8-inch cake pan with butter and dust with flour. Sift together cake flour, baking powder, and salt into a large mixing bowl.
• Beat butter into the flour mixture, one heaping 1/4 teaspoonful at a time, using an electric mixer on low speed, until the mixture resembles coarse sand. Beat in sugar, a tablespoon at a time, until the mixture resembles fine damp sand. Beat in eggs one at a time. Increase mixer speed to medium-high and beat vanilla and milk just until blended. (Do not over beat.)
• Transfer to the prepared pan and bake until a wooden skewer inserted in the center comes out clean, 30 to 35 minutes. Cool cake in the pan on a wire rack for 5 minutes. Then transfer to the rack to cool completely.
• Ice with Browned-Butter Glaze.

MY BEST VANILLA CAKE - STAYS MOIST 4 DAYS!

Steps:

• Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.
• Grease 2 x 20cm / 8" cake pans with butter, then line with parchment / baking paper. (Note 9 more pan sizes) Best to use cake pan without loose base, if you can.
• Whisk flour, baking powder and salt in a large bowl. Set aside.
• Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.
• With the beater still going, pour the sugar in over 45 seconds.
• Then beat for 7 minutes on speed 8, or until tripled in volume and white.
• Heat Milk-Butter: While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove). Do not let milk bubble and boil (foam ok). Don't do this ahead and let the milk cool (this affects rise).
• Gently add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can't see flour, stop straight away.
• Lighten hot milk with some Egg Batter: Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter (don't need to be 100% accurate with amount). Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.
• Slowly add milk: Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
• Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.
• Pour batter into pans.
• Knock out bubbles: Bang each cake pan on the counter 3 times to knock out big bubbles (Note 10 for why)
• Bake 30 minutes or until golden and toothpick inserted into centre comes out clean.
• Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down - slight dome will flatten perfectly. Level cake = neat layers.
• Frost with frosting of choice, or cream and fresh berries or jam. See list of ideas in post!
• Beat butter with paddle attachment in stand mixer for 3 minutes on high until it changes from yellow to almost white, and it becomes fluffy and creamy.
• Add icing sugar / powdered sugar gradually in 3 lots, beating slowly (to avoid a powder storm) then once mostly incorporated, beat on high for a full 3 minutes until fluffy.
• Add vanilla and milk, then beat for a further 30 seconds. Use milk only if needed to make it lovely and soft but still holds it's form (eg for piping). Use immediately. (If you make ahead, refrigerate then beat to re-fluff).

EASY VANILLA CAKE RECIPE

Steps:

• Preheat oven to 350°F/180°C.
• Butter and line the base of an 8inch/20cm round deep cake pan then dust with flour to ensure the cake doesn't stick.
• Sift together flour, baking powder and salt. I like to sift onto a sheet of baking paper to save washing up.
• Place all ingredients into the bowl of an electric mixer. Mix on low for 30 seconds.
• Scrap the bowl with a rubber spatula to make sure all the flour has been incorporated. Be sure to scrape the bottom - sometimes the mixer blade doesn't full incorporate the ingredients at the bottom.
• Mix again this time on medium speed for 3 minutes. The cake batter should lighten in color and be thick and creamy.
• Scrape the batter into the prepared pan, tap the pan on the kitchen bench to remove excess air bubbles and place into the oven.
• Bake for 35-45 minutes. It will be cooked when the cake no longer jiggles, is coming away from the side of the pan, springs back when pressed and a skewer inserted comes out clean.
• Cool in the pan for 5 minutes before turning out on a wire rack. Flip so that it is up the right way and allow to cool.
• A simple dusting of powdered sugar is all it needs. Can be served warm or cool. Best eaten with 3 days.

SIMPLE LAYER CAKE WITH VANILLA FROSTING

Steps:

• Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line bottoms with parchment; butter parchment as well. Whisk together flour, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium speed until combined, 1 to 2 minutes. Add eggs and beat well, scraping down sides of bowl as necessary. Reduce speed to low and gradually add flour mixture, beating until combined. Add milk and vanilla and beat until just combined.
• Divide batter between pans; smooth tops with an offset spatula. Bake until golden and a toothpick inserted into centers comes out clean, 33 to 35 minutes. Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely.
• Beat together butter and cream cheese with a mixer on medium-high speed until pale and creamy, about 1 minute. Reduce speed to medium. Add confectioner's sugar, 1 cup at a time, beating well after each addition. Add salt, milk, and vanilla and beat until fluffy, about 3 minutes. If not using immediately, cover surface of frosting with plastic wrap. Frosting can be refrigerated in an airtight container up to 1 week. Before using, bring to room temperature, then beat on low speed until smooth.
• Place 1 cake layer on a cake plate and spread 1 cup frosting on top. Place remaining cake layer on top. Spread top and sides of cake with remaining frosting, swirling to coat in a decorative fashion. (If frosting becomes too soft, refrigerate to firm up.) Cake can be covered with a cake dome and refrigerated overnight. Bring cake to room temperature before serving.

EASY VANILLA CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake tin with cooking spray and line with parchment paper.
• Mix flour, sugar, baking powder, vanilla extract, and salt together in a bowl. Add eggs, milk, and vegetable oil. Mix by hand or use an electric mixer on low speed until smooth. Add more flour if batter is too runny. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
• Remove from the oven and let cool, 15 to 30 minutes. Transfer to the refrigerator to chill slightly, 15 to 30 minutes more. Slice the cooled cake through the middle to make 2 layers.

BASIC VANILLA FROSTING

Steps:

• Combine ingredients and beat on medium speed until smooth and fluffy.

ONE-BOWL VANILLA CAKE RECIPE

Steps:

• Preheat oven to 350 degrees F. Grease and flour or line with parchment paper, an 8" square or round pan. Set aside.
• In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder and salt.
• Add egg, buttermilk, vanilla and oil. Whisk together. Add hot water and whisk well until the batter is smooth. It will be runny but that's okay.
• Pour batter into prepared pan. Tap the pan gently against the counter to release any air bubbles.
• Bake cake for 25 to 28 minutes or until golden on top and a toothpick inserted in a few places comes out clean.
• Cool cake completely before frosting.
• To make frosting: place butter in a medium mixing bowl and beat for 7 minutes. Add powdered sugar, 1/2 cup at a time and beat in well. Add heavy cream and beat in for 1 minute. Add vanilla and mix in. The frosting should be very fluffy. Spread over cooled cake. Decorate with sprinkles.

EASY VANILLA SNACK CAKE RECIPE

Steps:

• Heat oven to 350 degrees F. Spray an 8x8 pan with nonstick cooking spray.
• In one medium mixing bowl whisk together flour, baking powder, and salt.
• In a larger mixing bowl whisk together the egg, vanilla, and sugar until smooth. Add milk, sour cream, and vegetable oil and mix again until smooth.
• Pour the dry ingredients over the wet ingredients stir until just combined (no dry spots should remain; but the batter will be lumpy).
• Pour cake batter into prepared pan.
• Bake until the center is firm and the cake is golden on top, 33 to 36 minutes.
• Let cake cool in the pan before slicing and serving.

CLASSIC VANILLA CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, and tap out the excess.
• Whisk together the flour, baking powder and salt in a medium bowl; set aside.
• Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla until combined.
• Alternate folding the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Divide the batter evenly between the prepared pans.
• Bake the cakes on the same oven rack until golden on top and the centers spring back to the touch, 35 to 40 minutes. Rotate the pans about halfway through if they seem to be browning unevenly. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
• For the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners' sugar. Once it's all been added, increase the speed to medium-high, and beat until white and fluffy. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, one tablespoon at a time (the frosting will be spreadable but not runny).
• To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting.

BASIC VANILLA CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
• Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth.
• Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

MINI VANILLA CAKE

Steps:

• Preheat the oven to 350, and spray a 6" round cake pan with 2" sides with cooking spray. Line the bottom of the pan with a round of parchment paper.
• In a medium-size bowl, beat together the butter and sugar with an electric mixer. Beat very well, about 1-2 minutes.
• Add the egg and vanilla, and beat until well-combined, about 15 seconds.
• In a small bowl, whisk together the flour, salt and baking soda. Add half of the this to the batter and beat for just a few seconds before stirring in half of the milk and vinegar. Continue beating. Add the remaining dry ingredients and beat, and then stir in the remaining milk.
• Scrape the batter into the prepared pan, smooth out the top, and bake on a small sheet pan for 37-39 minutes, until a cake tester comes out clean.
• Let the cake cool on a wire rack in the pan. Carefully remove it from the pan, pulling away the parchment paper once it has cooled.
• To make the buttercream, beat the butter in a medium-size bowl with an electric mixer until light and fluffy. Add the powdered sugar, vanilla and heavy cream, and beat until light and fluffy. If the mixture seems too stiff, add a splash more heavy cream.
• Use a little more than half of the buttercream to frost the cake. If you made the cake ahead of time and frozen it, it's best to apply a crumb coat of buttercream before applying a second layer.
• Place the remaining 1/4 of the buttercream in a piping bag fitted with a 1M tip, and pipe roses along the outside edge of the cake. To make a rose, pipe a spiral shape, starting inside of moving around the center.

BASIC VANILLA CAKE

Steps:

• Preheat the oven to 195C/fan 175C/gas 3.5
• Cream the butter and sugar together until it becomes a pale yellow/white colour.
• Sift in the flour and baking powder. Then add the eggs and vanilla essence. Fold together until it is all combined.
• Place the mixture in to greased tins or cupcake cases.
• Bake in the oven for 15-20 minutes until golden brown and springs back when gently pressed. Once baked leave to cool for 30 minutes.

EASY VANILLA CAKE RECIPE (VIDEO)

Steps:

• Preheat the oven to 350F. Prepare the desired cake tins: use this recipe for 2 or 3, 8-inch rounds; 2, 10-inch rounds; 13x17-inch jelly roll pan for a sheet cake; also makes 24 cupcakes. Line pans with parchment paper and line cupcake tin with cups.
• In a large mixing bowl, beat together the softened butter, sugar and vanilla for a few minutes, until fluffy. Add the egg whites or eggs and beat again until creamy and smooth. Using only egg whites yields a more 'white' cake; using whole eggs will give the cake a soft yellow color. Next, pour in the milk (I recommend using warm milk).
• NOTE: the batter may look curdled once you add the milk! It is not. This happens because the milk causes the butter particles to clump together. Just continue with the recipe.
• In a separate bowl, combine all the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the cake batter and whisk by hand to avoid over-mixing the batter.
• Divide the cake batter evenly between prepared pans. Bake in preheated oven for approximately 30 minutes for 3, 8-inch rounds; or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool in the pans for about 10 minutes, then invert onto cooling rack to cool completely. Frost and fill cake once the cake is completely cooled. IF not using the layers right away, wrap with plastic wrap to avoid drying.