Name: Perfect Vanilla Cake - Dessert Recipes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 1/2 cups cake flour; 2 cups granulated sugar; 1 tbsp baking powder; 1 tsp salt; 1 cup unsalted butter, softened; 4 large eggs, room temperature; 1 cup whole milk, room temperature; 1 tbsp vanilla bean paste; 2 cups unsalted butter, softened; 5 cups powdered sugar; 1 tbsp vanilla extract; 2 tbsp heavy cream; Pinch of salt

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I used to hate making vanilla cake. It always felt like a huge gamble. Sometimes the crumb was dry. Sometimes the texture was dense and heavy. I kept trying because we all need solid Dessert Recipes in our rotation. I finally found the right ratio. This cake is soft. It is tender. It tastes like real vanilla. You will want to eat the batter right from the bowl. It is better than any box mix you can find at the store. You can adapt this batter easily. It works if you need a Perfect cupcake recipe for a birthday party. I use it to make Easy vanilla cupcakes when I am rushing. If you want a Vanilla Cupcake Recipe that stays moist, this is it. I have even seen friends use the crumbs for creative Rice Cake Dessert Ideas. You could even eat a slice with a homemade Vanilla Bean Frappuccino Recipe. It is very versatile. Baking should not be stressful. It should be fun. That is why I love Easy Dessert Recipes like this one. You cream the butter. You add the eggs. You mix in the flour and milk. The oven does the rest. Your kitchen will smell amazing. Your family will be happy. I make this for every special occasion now. It never fails me. Let us get to baking.

1) Key Takeaways
2) Easy Perfect Vanilla Cake Recipe
3) Ingredients for Perfect Vanilla Cake
4) How to Make Perfect Vanilla Cake
5) Tips for Making Perfect Vanilla Cake
6) Making Perfect Vanilla Cake Ahead of Time
7) Storing Leftover Perfect Vanilla Cake
8) Try these Dessert Recipes next!
9) Perfect Vanilla Cake Recipe
10) Nutrition

1) Key Takeaways

Why is room temperature butter necessary for cake batter?
What makes cake flour different from all purpose flour?
How do you prevent a dry vanilla cake?
Can you freeze cake layers before frosting them?

2) Easy Perfect Vanilla Cake Recipe

I have spent years hunting for the best Dessert Recipes. You know the struggle. You want a cake that tastes like a bakery made it. You want a soft crumb. Many Dessert Recipes promise the world but deliver dry sponges. This recipe is different. I bake this whenever I need reliable Dessert Recipes for a party. It is moist. It is fluffy. It has a pure vanilla flavor that shines. You will love having this in your collection of Dessert Recipes.

You can use this batter for so many things. It works as a Perfect cupcake recipe if you adjust the baking time. I use it to make Easy vanilla cupcakes for school bake sales. A solid Vanilla Cupcake Recipe is a tool every baker needs. I have even used the trimmings for creative Rice Cake Dessert Ideas when I felt experimental. It tastes amazing alongside a cold Vanilla Bean Frappuccino Recipe on a hot day. It truly belongs on your list of Easy Dessert Recipes to try this year.

The method is simple. You cream the butter and sugar. You add eggs. You alternate the dry and wet ingredients. The result is magic. My kitchen smells like heaven when this bakes. My kids wait by the oven door. We eat the scraps before the frosting goes on. I am Eleanor and I welcome you to Eleanor Cooks. This is the only vanilla cake you will ever need.

3) Ingredients for Perfect Vanilla Cake

Cake Flour: This is the secret to a tender crumb. Cake flour has less protein than all purpose flour. That means less gluten forms during mixing. Your cake stays soft and light. I always sift it to remove lumps. It makes the batter smooth. If you only have all purpose flour you can use it but the texture changes. It becomes a bit heavier. Stick to cake flour for that melt in your mouth feel.

Unsalted Butter: You need room temperature butter for this method. It traps air when you beat it with sugar. This gives the cake lift. I use unsalted butter so I can control the salt level myself. If you use salted butter just reduce the added salt slightly. Make sure it is soft but not melted. Greasy butter makes a greasy cake. It should dent when you press it.

Granulated Sugar: Sugar does more than sweeten the batter. It keeps the cake moist. It helps with browning too. The sharp edges of sugar crystals cut into the butter. This creates tiny air pockets. Those pockets expand in the oven. Do not reduce the sugar amount. It will mess up the texture. This ratio is tested and true. It provides the perfect structure for our sweet treats.

Vanilla Bean Paste: I prefer paste over extract. You get those lovely little black specks in the sponge. It looks fancy. It tastes richer. The flavor is intense and pure. If you only have extract that works too. Just use a high quality one. Avoid the imitation stuff if you can. Since vanilla is the main flavor here you want it to shine. It makes these baking projects special.

Whole Milk: Fat equals flavor and moisture. Whole milk adds richness to the batter. I bring it to room temperature before mixing. Cold milk can curdle the batter. It makes the butter seize up. The result is a lumpy mess. Room temperature liquid blends smoothly. It creates an emulsion. This leads to a uniform texture in every slice.

Eggs: You need large eggs for this. They provide structure and stability. Like the milk and butter they must be room temperature. Cold eggs shock the batter. I crack them into a separate bowl first. This prevents shells from getting in. Eggs bind everything together. They give the cake its richness. They interact with the flour to set the shape.

4) How to Make Perfect Vanilla Cake

step 1. Preheat your oven to 350 degrees Fahrenheit. Prepare two 8 inch round cake pans. I grease them with butter first. Then I dust them with flour. I tap out the excess. For extra insurance I line the bottoms with parchment paper rounds. This guarantees the cakes flip out easily. Nobody likes a stuck cake.

step 2. Whisk your dry ingredients together in a medium bowl. Combine the cake flour, baking powder, and salt. Whisking aerates the flour. It distributes the baking powder evenly. You do not want a pocket of salty flour in one bite. Set this bowl aside for now. We will need it soon.

step 3. Cream the butter and sugar. Use a stand mixer or a hand mixer. Beat them on high speed for about 3 minutes. The mixture should turn pale yellow and fluffy. This step is vital. You are mechanically forcing air into the fat. This air helps the cake rise. Do not rush this part.

step 4. Add the eggs one at a time. Mix well after each addition. Scrape down the sides of the bowl with a rubber spatula. You want every bit of egg incorporated. Stir in the vanilla bean paste now. The batter should look smooth and creamy. It should smell fragrant.

step 5. Alternate adding the flour mixture and the milk. Start with the flour. Add one third of the dry ingredients. Mix gently. Add half the milk. Mix again. Repeat until everything is added. End with the flour. Do not overmix here. Stop as soon as the flour disappears. Overmixing makes the cake tough.

step 6. Pour the batter evenly into your prepared pans. Use a kitchen scale if you want them perfect. Smooth the tops with a spatula. Tap the pans on the counter once. This releases large air bubbles. Bake for 30 to 35 minutes. A toothpick inserted in the center should come out clean. The edges will pull away from the pan slightly.

step 7. Let the cakes cool in the pans for 10 minutes. Then flip them onto a wire rack. Remove the parchment paper. Let them cool completely before frosting. If they are warm the butter in the frosting will melt. You will have a sliding disaster. Patience pays off here.

5) Tips for Making Perfect Vanilla Cake

Measure your flour correctly. This is the biggest mistake people make. Do not scoop the flour directly with the measuring cup. This packs it down. You end up with too much flour. Your cake becomes dry. Instead use a spoon. Fluff the flour in the bag. Spoon it into the cup. Level it off with a knife. Or better yet use a scale.

Do not open the oven door too early. I know it is tempting. You want to see your creation. But opening the door lets heat escape. The temperature drops. This can cause the cake to sink in the middle. Wait until at least 25 minutes have passed. Use the oven light to check progress. Only open it when you are ready to test for doneness.

Keep your ingredients at the same temperature. I mentioned this before but it bears repeating. Room temperature ingredients emulsify better. They create a smooth and velvety batter. Take your butter, eggs, and milk out of the fridge an hour before you start. It makes a huge difference. Your confections will thank you.

6) Making Perfect Vanilla Cake Ahead of Time

You can bake these cake layers in advance. It actually makes decorating easier. Fresh cake is very crumbly. A chilled cake is firmer. I often bake the layers the day before I need them. I let them cool completely on the rack. Then I wrap them tightly in plastic wrap. I put them in the fridge overnight.

If you want to work way ahead you can freeze them. Wrap the cooled layers in plastic wrap. Then wrap them in aluminum foil. This prevents freezer burn. You can freeze them for up to three months. When you are ready to use them just thaw them in the fridge. They taste just as fresh as the day you baked them.

You can also make the buttercream ahead of time. Whip it up and store it in the fridge. It will get hard. When you need it let it come to room temperature. Then whip it again for a few minutes. It will become fluffy and creamy again. This breaks up the work. It makes party prep less stressful.

7) Storing Leftover Perfect Vanilla Cake

Store your finished cake at room temperature. A fridge dries out cake faster than anything else. I use a cake keeper or a large bowl inverted over the plate. It keeps the air out. The buttercream acts as a seal too. It protects the sponge inside. The cake stays fresh on the counter for about 3 days.

If you have cut the cake you need to protect the exposed slice. Press a piece of plastic wrap directly against the cut part. This stops the air from drying it out. Or you can slather more frosting on the cut side. That is my favorite trick. It keeps the moisture in and gives you more frosting to eat.

If it is very hot in your kitchen you might need the fridge. Buttercream can melt if it gets too warm. In that case put the cake in the fridge. But take it out an hour before serving. Cold cake has less flavor. You want the butter to soften up again. Room temperature cake always tastes best.