This moist vanilla Cake Recipe is fluffy, sweet and so easy to make from scratch! Every bite of this supremely moist vanilla cake is bursting with vanilla flavor that will have you hooked after just one bite.

 

My vanilla cake is a true classic. It’s not only easy to prepare without much effort, but also looks just as amazing as it tastes. Success guaranteed.

 

vanilla cake

 

This Homemade Vanilla Cake Tastes Better Than Any Store-Bought!

I don’t know where vanilla cake rates in terms of your favorite cake recipes, coz I’ll admit that everybody in my house gets really excited about this cake. It’s one of our favorite afternoon or breakfast treats, disappears in minutes whenever I make it, and always gets rave reviews. Everyone loves it!!

 

The cake recipe has a soft, moist, buttery crumb that’s perfectly fluffy and it keeps fresh for days.  If you have a sweet tooth then you’ll love this delicious, moist vanilla cake recipe that bakes to perfection in just 30 minutes.

 

vanilla cake

 

What Is So Great About This Cake?

For starters, it has a light and fluffy crumb. Each bite of this vanilla cake is moist and buttery and just melts in your mouth.

Simple with just 8 ingredients, flavored with pure vanilla extract and carefully prepared, this cake is a dream to devour. 

It infuses your home with delicious vanilla flavour when it is baking in the oven.

Most noteworthy, it keeps fresh for days.

 

vanilla cake

 

Things You’ll Need

  • All-purpose flour
  • Eggs
  • Butter
  • sugar
  • Crème frache or plain joghurt or buttermilk
  • Baking powder
  • Vanilla extract
  • Salt

Find a full list of the measurement in the recipe box below.

How to Make Plain Vanilla Cake

  1. Preheat oven to 350°F (approx. 175°C) and generously grease and flour your cake pan.  Shake out excess flour and set aside.
  2. In a large bowl, sift all-purpose flour, and add in the salt. Mix well and set aside.
  3. Place your cracked eggs and sugar in a large mixing bowl and use an electric mixer to beat till creamy, smooth and fluffy; about 3 minutes. 
  4. To that, add softened butter and continue mixing till well incorporated.
  5. Reduce the speed to low and gradually add in the dry ingredients, about ¼ cup at a time. 
  6. Mix and scrape down the sides and bottom of bowl and stir again on low speed till well combined; about 1 minute. (Don’t overwork the batter).
  7. Add crème frache and carefully mix in with a hand whisk.

 

  1. Spread the batter in to the prepared cake pan and use a spatula to smoothen the surface of the batter.
  2. Transfer to preheated oven and bake for 30 minutes or until a wooden skewer inserted in the center of the cake comes out with a few moist crumbs; not totally clean.
  3. Carefully remove the cake from the oven and allow to cool for 20 minutes.
  4. Run a knife around the sides of the cake pan and invert vanilla cake onto a cooling rack.
  5. Allow to cool completely before serving.

 

 

Can I Make This Recipe Using Cake Flour?

Generally I bake with all purpose flour. However, for those who like using cake flour, do a straight 1:1 substitute for cake flour. This vanilla cake will turn out just as well.

 

How Can I Tell If My Vanilla Cake Is Finished Baking?

The most important thing is to make sure that you DO NOT over-bake your cake.

Make sure your oven is not too hot and check your cake earlier rather than later.

To test if it’s finished, insert the skewer into your vanilla cake and check it for moist crumbs.

If you have wet batter on your skewer, your cake needs to bake longer, but if there are a few moist crumbs then it’s time to pull that cake out of the oven!

The vanilla cake is going to continue to bake while it cools, so if you pull out a completely clean skewer from your cake, it’s already at risk of being over-baked and dry, so you want to retrieve your cake from the oven before it hits that point.

 

vanilla cake

 

How To Store Vanilla Cake

Wrap unfrosted vanilla cake in an air-tight container and store on the kitchen counter at room temperature for up to 2 days and up to 1 week in the fridge.

To freeze, pack as described above and keep in the freezer for up to 2 months. 

To thaw, leave in the fridge overnight or on the kitchen counter for a couple of hours.

 

More Tips For Easy Vanilla Cake

  • Make sure to grease your cake pan generously for smooth release of the cake.
  • In case your cake is browning too fast, tent it with aluminium foil.
  • For the best flavor use fresh vanilla extract!
  • This vanilla cake keeps well covered at room temperature for up to 2 days.
  • I love the additional tang crème frache gives the cake, but you can use plain yoghurt or buttermilk instead.
  • Sift the flour before measuring for perfect measurements. Sifting the flour aerates it, creating an overall fluffier cake. 
  • Serve on its own, with your favorite frosting or with TEA.

 

vanilla cake
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5 from 3 votes

Vanilla Cake

This moist vanilla Cake Recipe is fluffy, sweet and so easy to make from scratch! Every bite of this supremely moist vanilla cake is bursting with fresh vanilla flavor that will have you hooked after just one bite.
Course Dessert
Cuisine American
Keyword vanilla cake
Prep Time 10 minutes
Baking Time 30 minutes
Total Time 40 minutes
Servings 4 people
Author Jayne Rain

Ingredients

  • 320 g all-purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 70 g butter
  • 200 ml creme frache
  • 3 medium-sized eggs
  • 150 g sugar
  • 1 tbsp vanilla extract

Instructions

  • Preheat oven to 350°F (approx. 175°C) and generously grease and flour your cake pan.  Shake out excess flour and set aside.
  • In a small bowl, sift all-purpose flour, and add in the salt. Mix well and set aside.
  • Crack the eggs in a large mixing bowl. To that, add sugar and use an electric mixer to beat till creamy, smooth and fluffy; about 3 minutes. 
  • To that, add melted butter and continue mixing till well incorporated.
  • Reduce the speed to low and gradually add in the dry ingredients, about ¼ cup at a time. Mix and scrape down the sides and bottom of the bowl and stir again on low speed till well combined; about 1 minute. (Don’t overwork the batter).
  • Add crème frache and carefully mix in with a hand whisk.
  • Spread the batter into the prepared cake pan and use a spatula to smoothen the surface of the batter.
  • Transfer to preheated oven and bake for 30 minutes or until a wooden skewer inserted in the center of the vanilla cake comes out with a few moist crumbs; not totally clean.
  • Carefully remove the cake from the oven and allow to cool for 20 minutes.
  • Run a knife around the sides of the cake pan and invert vanilla cake onto a cooling rack and allow to cool completely before serving.

 

 

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