Use this recipe to make Perfect Vanilla Cake and Vanilla Cupcakes. You’ll get a moist and delicious cake every time!
This Vanilla Cake is rich and delicious and not overly sweet. The cake pairs perfectly with my Easy Italian Meringue Buttercream recipe. Whether you are making cupcakes or standard cakes, this recipe is the way to go! You will be showered with compliments on how tasty they are! Simple recipes. Incredible Results.
Pro-tips:
- DO NOT OVERMIX. As with most cakes, over mixing will cause your cake to be tough. It overdevelops the gluten in the flour making the structure tight instead of fluffy.
- Don’t open the oven. Let the cake bake. The constant shaking and loss of heat will cause the cake to deflate before it’s had a chance to set.
Perfect Vanilla Cake
Yield:
2 ½ dozen cupcakes or 2 8-inch circle cake pans
Ingredients:
- 2 cups Sugar
- 2 sticks Salted Butter (room temperature)
- 2 tsp Vanilla
- 5 large Eggs
- 3 cups All-Purpose Flour
- 2 ½ tsp Baking Powder
- 1 ¼ cup Whole Milk
Instructions:
1. Preheat oven to 355°.
2. Cream the butter and granulated sugar together until light and airy, approximately 5-6 minutes. Scrape the bowl with a rubber spatula.
3. Add the eggs one at a time. When all the eggs are incorporated, whip them for 2-3 minutes on medium speed until light and airy. Scrape the bowl with a rubber spatula.
4. Sift together the all-purpose flour and baking powder. Set aside.
5. With the mixer on low speed, add the sifted flour and whole milk in an alternating pattern starting and ending with the dry ingredients. Mix only until each ingredient is incorporated. Do not over mix!
6. Prepare your pans. There are several ways to accomplish this, butter and flour, cupcake papers, parchment on the bottom, but my favorite way is using Wilton’s Bake Easy spray. The cake slides out every time.
Here is a link to my favorite baking spray.
7. FOR CAKES: Distribute batter in equal portions into the pans. Bake for 35-40 minutes or until a toothpick inserted into the middle, comes out clean.
FOR CUPCAKES: Fill the cupcake papers ½ – ¾ of the way. Bake 20 mins or until a toothpick inserted into the middle comes out clean.
8. FOR CAKES: Remove the cakes from the oven and place on a cooling rack. Allow the cakes to cool completely in the pans. Once cool, turn the cake out of the pans.
FOR CUPCAKES: When the cupcakes have cooled enough to be handled, remove from the pan and let cool completely on a cooling rack.
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Printable Recipe:
Perfect Vanilla Cake
Ingredients
Ingredients:
- 2 cups Sugar
- 2 sticks Salted Butter room temperature
- 2 tsp Vanilla
- 5 large Eggs
- 3 cups All-Purpose Flour
- 2 ½ tsp Baking Powder
- 1 ¼ cup Whole Milk
Instructions
Instructions:
- Preheat oven to 355°.
- Cream the butter and granulated sugar together until light and airy, approximately 5-6 minutes. Scrape the bowl with rubber spatula.
- Add the eggs one at a time. When all the eggs are incorporated, whip them for 2-3 minutes on medium speed until light and airy. Scrape the bowl with rubber spatula.
- Sift together the all-purpose flour and baking powder. Set aside.
- With the mixer on low speed, add the sifted flour and whole milk in an alternating pattern starting and ending with the dry ingredients. Mix only until each ingredient is incorporated. Do not over mix!
- Prepare your pans. There are several ways to accomplish this, butter and flour, cupcake papers, parchment on the bottom, but my favorite way is using Wilton’s Bake Easy spray. The cake slides out every time.
- FOR CAKES: Distribute batter in equal portions into the pans. Bake for 45-50 minutes or until a toothpick inserted into the middle, comes out clean.
- FOR CUPCAKES: Fill the cupcake papers ½ - ¾ of the way. Bake 20 mins or until a toothpick inserted into the middle comes out clean.
- FOR CAKES: Remove the cakes from the oven and place on a cooling rack. Allow the cakes to cool completely in the pans. Once cool, turn the cake out of the pans.
- FOR CUPCAKES: When the cupcakes have cooled enough to be handled, remove from the pan and let cool completely on cooling rack.
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