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Home » Cakes & Cupcakes » Perfect Vanilla Cake

Perfect Vanilla Cake

January 14, 2019 by Jennifer Leave a Comment

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Use this recipe to make Perfect Vanilla Cake and Vanilla Cupcakes. You’ll get a moist and delicious cake every time!

 

vanilla cupcakes cooling on wire rack

 

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. 

 

Butter and Sugar creamed together in mixing bowl

 

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. 

 

cake batter in mixing bowl

 

4. Sift together the all-purpose flour and baking powder. Set aside.

 

flour being sifted

 

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!

 

cake batter in a mixing bowl

 

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. 

 

 

cake batter in muffin tins

 

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.  

 

pin image

 

 

Click here for more great recipes from Chef of All Trades

 

Printable Recipe:

Vanilla cupcakes on a cooling rack

Perfect Vanilla Cake

Jennifer
Use this recipe to make Perfect Vanilla Cake and Vanilla Cupcakes. You’ll get a moist and delicious cake every time!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Dessert
Cuisine American
Servings 30 Cupcakes
Calories 170 kcal

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.

Nutrition

Nutrition Facts
Perfect Vanilla Cake
Amount Per Serving (1 cupcake)
Calories 170 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 48mg16%
Sodium 114mg5%
Potassium 40mg1%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 14g16%
Protein 3g6%
Vitamin A 249IU5%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Perfect Vanilla Cake Recipe
Tried this recipe?Let us know how it was!

 

Filed Under: Cakes & Cupcakes Tagged With: Cake, Cupcakes

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