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Fluffy Vanilla Cake

Fluffy Vanilla Cake

Discover how to bake a light, moist, and perfectly fluffy vanilla cake with this easy-to-follow recipe. Featuring simple ingredients and techniques, this classic vanilla cake offers an airy, tender crumb and rich vanilla flavor. It’s ideal for celebrations or simple homemade treats and can be customized with various flavorful additions.

  • Total Time: 45-50 minutes
  • Yield: 1 9-inch round cake (serves 8-10) 1x

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened (or vegan butter for dairy-free version)
  • 1 ¾ cups granulated sugar
  • 4 large eggs, at room temperature (or flax eggs for vegan option)
  • 1 cup whole milk, at room temperature (or plant-based milk for dairy-free version)
  • 2 teaspoons pure vanilla extract

Instructions

  1. Prepare Your Ingredients and Pan: Gather all your ingredients and allow the butter and eggs to come to room temperature. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and ensure a consistent rise.
  3. Cream Butter and Sugar: Using a mixer, beat the unsalted butter and granulated sugar until the mixture turns pale and fluffy, about 3 to 5 minutes. This aerates the batter for a soft texture.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, blend in the pure vanilla extract to infuse flavor and build structure.
  5. Alternate Adding Dry Ingredients and Milk: Gradually add the flour mixture in three parts, alternating with the milk in two parts. Start and end with the dry ingredients, mixing gently after each addition to avoid overworking the batter and losing air.
  6. Bake Until Golden and Springy: Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed.
  7. Cool and Enjoy: Let the cake cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely, preventing sogginess and preserving the fluffy texture.

Notes

  • Use room temperature ingredients (butter, eggs, milk) for a smoother batter and better rise.
  • Spoon and level your flour instead of scooping to avoid dense cake batter.
  • Do not overmix the batter; mix just enough to combine ingredients to prevent a tough crumb.
  • Use pure vanilla extract, not artificial, for authentic and rich flavor.
  • Check your oven temperature with an oven thermometer to avoid uneven baking.
  • For a gluten-free cake, substitute all-purpose flour with a gluten-free flour blend.
  • For dairy-free version, use plant-based milk and vegan butter.
  • To make vegan, replace eggs with flax eggs or other egg replacers designed for baking.
  • Wrap leftover cake tightly and store at room temperature up to 2 days or refrigerate for about a week.
  • Freeze wrapped cake layers up to 3 months; thaw in refrigerator overnight before use.
  • Warm slices in microwave for 10-15 seconds to enjoy a soft, moist cake without drying.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (with gluten-free flour substitution)

Nutrition

  • Serving Size: 1 slice (1/10 of cake)
  • Calories: 320
  • Sugar: 27g
  • Sodium: 230mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0.5g
  • Carbohydrates: 41g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 85mg

Keywords: vanilla cake, fluffy cake, easy cake recipe, homemade dessert, classic cake, vanilla flavor, moist cake, gluten-free cake, dairy-free cake option, vegan cake option