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Homemade Vanilla Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 13 reviews
  • Author: Lora
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 14 servings (two 8-inch cakes)
  • Category: Dessert, Cake
  • Method: Baking
  • Cuisine: American

Description

This Homemade Vanilla Cake Recipe produces a moist, tender, and flavorful cake perfect for any celebration or sweet treat. Made with simple pantry staples like whole milk, vegetable oil, eggs, and vanilla extract, it combines both butter and cake flour for a delicate crumb. The cake is baked to a perfect golden finish and pairs beautifully with your favorite frosting, such as a silky Russian buttercream.

Ingredients

Wet Ingredients

  • 1 1/4 cups Whole Milk (300ml, room temperature)
  • 1/3 cup Vegetable Oil (80ml)
  • 3 Large Eggs (room temperature)
  • 2 tsp Vanilla Extract

Dry Ingredients

  • 2 3/4 cups Cake Flour (312g)
  • 1 3/4 cups Granulated Sugar (350g)
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt

Other Ingredients

  • 2 sticks Unsalted Butter (227g, room temperature)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (180°C), or 160°C if using a fan-assisted oven. Grease two 8-inch cake pans thoroughly to prevent sticking.
  2. Separate Milk: Divide the whole milk into two portions: ½ cup (118g) and ¾ cup (177g). These will be mixed separately with other ingredients.
  3. Mix Oil with Milk: Combine the ½ cup of milk with the vegetable oil in a bowl and set aside for later use.
  4. Mix Eggs with Milk and Vanilla: In another bowl, whisk together the ¾ cup milk, eggs, and vanilla extract gently until combined. Set aside.
  5. Sift Dry Ingredients: Sift together the cake flour, granulated sugar, baking powder, and salt into the mixing bowl of your stand mixer.
  6. Add Butter: Using the paddle attachment on low speed, gradually add the room temperature butter in small chunks, mixing briefly after each addition. The mixture should resemble coarse, chunky breadcrumbs.
  7. Add Milk and Oil Mixture: Pour in the milk and oil mixture slowly while increasing the mixer speed to medium. Beat the batter for exactly two minutes, ensuring smooth consistency without splashing.
  8. Scrape Bowl: Use a spatula to scrape down the sides of the bowl to remove any lumps or unmixed ingredients; turn the mixer back to low speed.
  9. Add Egg and Milk Mixture: Slowly add the egg and milk combination to the batter. Mix on low speed just until fully incorporated, avoiding overmixing.
  10. Divide and Bake: Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 30 to 40 minutes or until a skewer inserted in the center comes out clean.
  11. Cool Cakes: Remove the cakes from the oven and allow them to cool in their pans for at least 30 minutes. Then, carefully transfer them to a wire rack to cool completely.
  12. Frost as Desired: Once cooled, fill and frost the cakes with your favorite frosting. The recipe creator recommends a silky Russian buttercream for an elegant finish.

Notes

  • Ensure all dairy ingredients and eggs are at room temperature to achieve the best batter consistency.
  • Do not overmix the batter after adding the egg and milk mixture to prevent a dense cake.
  • Check for doneness by inserting a skewer into the center of the cake; it should come out clean.
  • Allow cakes to cool completely before frosting to avoid melting your frosting.
  • This recipe yields two 8-inch cake layers.

Find it online: https://meallora.com/homemade-vanilla-cake-recipe/