Homemade Vanilla Cake
This classic vanilla cake is a simple yet impressive one-bowl dessert. With a soft, tender crumb and heavenly vanilla flavor, it's perfect for beginners and pairs beautifully with any frosting you choose.
Servings: 14
Calories: 497kcal
Ingredients
- 3 ¾ cups 390 grams cake flour (or 3 cups (360 grams) all-purpose flour)
- 2 cups 400 grams granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- 1 cup 2 sticks unsalted butter, at room temperature
- 1 ½ cups 340 grams buttermilk, at room temperature
- 1 tablespoon pure vanilla extract
- 3 large eggs at room temperature
- 2 large egg whites at room temperature
Instructions
- Preheat the oven to 350°F. Line the bottoms of two 9-inch cake pans with parchment paper and spray only the parchment with nonstick cooking spray. Do not spray the sides of the pans.
- In a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt. Stir to combine.
- Add the butter and beat on medium speed for 1 minute until the mixture resembles a coarse texture.
- Reduce the mixer speed to low and add the buttermilk and vanilla. Mix for 1 minute until combined, then increase the speed to medium and beat for 30 seconds. Scrape down the sides of the bowl.
- Reduce the mixer speed to low again and add the eggs, one at a time, mixing each until fully incorporated. Add the egg whites and beat on medium-high speed for 30 seconds until the batter is smooth.
- Divide the batter evenly between the prepared pans and smooth out the tops.
- Bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.
Notes
Make Ahead: You can pre-measure the dry ingredients and store them in a sealed jar for a quick homemade cake mix. This also makes a thoughtful gift!
Vanilla: Use high-quality vanilla extract or vanilla bean paste for the best flavor.
Dark Edges: If your oven runs hot and the cake edges darken, wrap the cooled layers in plastic wrap and wait 24 hours before frosting.
Vanilla: Use high-quality vanilla extract or vanilla bean paste for the best flavor.
Dark Edges: If your oven runs hot and the cake edges darken, wrap the cooled layers in plastic wrap and wait 24 hours before frosting.