Classic & Simple Vanilla Cake

Welcome to my kitchen! There are few things more comforting than the aroma of a classic vanilla cake baking in the oven. This recipe is a tribute to that simple joy—a bake that is wonderfully straightforward for beginners, yet delivers a perfectly moist, fluffy crumb that will delight everyone. It’s a foundational recipe, a beautiful blank canvas for your favorite frostings and fillings, and a wonderful project to share with family. Let’s create something truly special together.

Ingredients

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened to room temperature
• 1 ¾ cups granulated sugar
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 ¼ cups whole milk, at room temperature

Instructions

1. Preparation: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For a clean release, I also recommend lining the bottom of each pan with a circle of parchment paper.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures the leavening is evenly distributed, which is key for a uniform rise. Set aside.
3. Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, beat the softened butter and granulated sugar on medium-high speed until the mixture is light, pale, and fluffy—about 3-4 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Stir in the pure vanilla extract.
5. Alternate Wet and Dry Ingredients: With the mixer on low speed, add the dry ingredient mixture in three parts, alternating with the milk in two parts, beginning and ending with the dry ingredients. Mix only until the last streaks of flour have just disappeared. Be careful not to overmix; this keeps the cake tender.
6. Bake to Perfection: Divide the batter evenly between your prepared cake pans and smooth the tops with a spatula. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
7. Cooling: Let the cakes cool in their pans on a wire rack for about 15 minutes. Then, carefully run a knife around the edges and invert the cakes onto the rack to cool completely before frosting.

Nutrition Information

*Nutritional values are estimates and can vary based on ingredients used. This estimate does not include frosting.