Introduction
Transform everyday pantry staples into a show-stopping, moist, and fluffy vanilla cake that’ll have everyone asking for seconds! This recipe is ridiculously easy, perfect for beginner bakers and seasoned pros alike. Get ready to impress your family and friends with this delightful dessert – it’s guaranteed to become a new favorite!
Why This Works
This recipe works because it strikes the perfect balance of simplicity and deliciousness. We use a simple creaming method, ensuring a light and airy texture. The addition of buttermilk adds incredible moisture, while a touch of vanilla extract provides that classic, comforting flavor we all crave. It’s a foolproof recipe that delivers consistently amazing results!
Key Ingredients
- 🍰 2 cups all-purpose flour
- 🥚 4 large eggs
- 🥛 1 cup buttermilk
- 🧈 1 cup (2 sticks) unsalted butter, softened
- 🍯 1 ½ cups granulated sugar
- 🥄 1 teaspoon baking powder
- 🥄 1 teaspoon baking soda
- 🧂 ½ teaspoon salt
- 💧 1 teaspoon vanilla extract
Instructions
1️⃣ Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. This prevents sticking and ensures easy removal.
2️⃣ In a large bowl, cream together the softened butter and sugar until light and fluffy. This is key for a tender crumb! Use an electric mixer for best results.
3️⃣ Beat in the eggs one at a time, then stir in the vanilla extract.
4️⃣ In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5️⃣ Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined – don’t overmix!
6️⃣ Divide the batter evenly between the prepared pans.
7️⃣ Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8️⃣ Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Handy Tips
- Room temperature ingredients are crucial for proper creaming. Let your butter and eggs sit out for about 30 minutes before you begin.
- Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in a tough cake.
- Use a kitchen scale for accurate measurements. This ensures consistent results every time.
Heat Control
Baking at 350°F (175°C) ensures even cooking and prevents burning. If your oven runs hot, you might need to reduce the temperature slightly and check for doneness a little earlier. A toothpick inserted into the center should come out clean.
Crunch Factor
This recipe focuses on a soft, moist, and fluffy crumb. There’s no intentional crunch, but the slightly crisp edges add a nice textural contrast to the tender interior.
Pro Kitchen Tricks
- For an extra-moist cake, add a tablespoon of sour cream or Greek yogurt to the batter along with the buttermilk.
- Enhance the vanilla flavor by using a high-quality vanilla bean paste instead of extract.
- To make a layer cake, level the tops of the cooled cakes before frosting.
Storage Tips
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Freezing is also a great option – wrap the cake tightly in plastic wrap and then foil, and freeze for up to 3 months.
Gift Packaging Ideas
This cake makes a wonderful gift! Present it in a pretty cake box tied with a ribbon, or slice it and package individual portions in cellophane bags with festive ribbons.
Flavor Variations
🌟 Lemon Poppy Seed: Add the zest of one lemon and ½ cup of poppy seeds to the batter.
🌟 Chocolate: Add ½ cup of unsweetened cocoa powder to the dry ingredients.
🌟 Strawberry: Fold in 1 cup of fresh or frozen strawberries after combining the wet and dry ingredients.
🌟 Coconut: Add 1 cup of shredded coconut to the batter along with the buttermilk.
Troubleshooting
- Cake is dry: You may have overbaked it or not added enough liquid. Next time, check for doneness earlier and ensure your ingredients are at room temperature.
- Cake is dense: You may have overmixed the batter. Try to mix only until the ingredients are just combined.
- Cake sunk in the middle: Your oven temperature may have been too low, or the cake wasn’t baked long enough.
FAQ
- Can I use different types of flour? While all-purpose flour is recommended for this recipe, you can experiment with cake flour for an even more tender crumb.
- Can I make this cake ahead of time? Yes, you can bake the cake a day or two in advance and store it properly. It will be even more moist after a day or two.
- What kind of frosting should I use? This cake pairs well with almost any frosting – cream cheese frosting, buttercream, or even a simple glaze.
- Can I halve the recipe? Yes, you can halve the recipe, but you may need to adjust the baking time slightly.
Conclusion
We hope you enjoy baking (and eating!) this incredibly moist and fluffy vanilla cake. It’s a guaranteed crowd-pleaser, perfect for any occasion. Share your creations with us – we’d love to see your beautiful cakes! Happy baking!
The Easiest, Fluffiest Vanilla Cake EVER!
A simple and delicious vanilla cake that is light, fluffy, and perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 large eggs
Instructions
- Preheat your oven to 175u00b0C (350u00b0F) and grease a 9x13 inch baking pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips
- For an extra fluffy cake, make sure your butter is at room temperature before creaming with sugar.
- You can add a splash of milk if the batter seems too thick, but be careful not to overmix.