Vanilla Cake is one of the most basic cake recipes that we always search for. This homemade Vanilla Cake is light, spongy and moist! With an amazing Vanilla flavour, this cake pairs well with silky buttercream or smooth whipped cream. Perfect for birthdays, parties or any celebration. I am using this recipe for years now and I can assure you that the taste & texture is just fantastic!
Basic Vanilla Cake
A good Vanilla Sponge recipe is something that every baker or cake lover must have in their journal. Vanilla is people’s first choice while having a cake! As a home baker, I have always ended up making the same Vanilla Cake week after week because this is one flavour that never goes out of style and is always in demand! Especially, when the cake is fresh and homemade, it’s always special.
Let’s be honest. With the increasing supply of a variety of cake mix, we can easily buy a box. But we would be losing out on the taste, aroma and freshness for sure.
A couple of years back, as a beginner in baking, I was always on the lookout for a good Vanilla Cake Recipe. After a lot of trial and error, I ended up with this combination of ingredients and can’t be happier about the way my cake turns out every single time. If you have never baked a cake from scratch, you may be surprised at how simple this cake is. This light and fluffy Vanilla Cake can be had as it is or can be paired with your favourite buttercream, Ganache or even a light whipped cream frosting.
The key to getting a good Vanilla Cake is to use a good quality Vanilla Extract! That’s where the whole flavour comes from. So, don’t ever compromise on that. Other than that, this cake is made with simple ingredients that are easily available in our pantry.
What makes this Vanilla Cake amazing?
- A soft, light and fluffy crumb!
- Made with Easily available ingredients.
- The flavour from Good Old Vanilla Extract is to die for!
- The base is extremely versatile. What do I mean when I say this? Instead of Vanilla Extract, if you add pineapple essence, the cake turns out to be a Soft Fluffy Pineapple Cake! Awesome, isn’t it?
Things To Note
Baking a cake may seem a little intimidating in the beginning. But trust me! It’s actually not that difficult if you follow the steps accurately.
- Make sure all your ingredients are at room temperature: This is very very important. This step helps in getting a smooth and fine cake batter.
- Use good quality vanilla: I can’t insist enough! Especially while making Vanilla Cake, Vanilla is the main flavour! So, using a good quality Extract is so important.
- Don’t over mix your batter: Add in the dry ingredients little by little and gently mix the batter. Once you have a smooth batter, JUST STOP. Do not overbeat if you want a soft, fluffy cake!
- Follow the recipe: Measurement is the key factor! Follow the recipe closely for the best results.
- Grease & Line the baking pan: Always make sure your baking pan is greased with butter and lined with good quality parchment paper.
- Cool the cake completely before handling it: This helps in getting even layers (if you plan on cutting them into layers for filling & frosting) and prevents the cake from breaking. Also, while frosting the cake, the cake should be completely cooled. Else, the frosting may melt.
- Don’t fill your pan fully: Always fill your pan to a maximum of 3/4th capacity. Give room for the batter to rise.
- Fresh Ingredients: Make sure the baking powder & baking soda is fresh for the best results. If you use old stock, your cake may not rise well.
The Best Vanilla Cake
- Stand Mixer or Hand Mixer
- 1 cup + 1 tbsp All Purpose Flour
- 3/4 cup Sugar
- 3 Large Eggs separated & at room temperature
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Vanilla Extract
- 1/4 cup Oil
- 1/4 cup Milk at room temperature
- Make sure eggs and milk are at room temperature.
- Separate the eggs and keep them ready.
- Measure and sift all purpose flour, baking soda, baking powder in a bowl and keep aside.
- If sugar granules are too large, powder and keep aside.
- Dust and grease a baking pan. Line the bottom with parchment paper. I have used a tall 7 inch pan. You can use an 8 inch pan as well.
- Preheat the oven to 180C/350F.
- Make sure the bowl you are going to use for beating the egg whites is completely clean and dry. I have used a stand mixer for this recipe. If using a hand mixer, take a clean glass or stainless steel bowl.
- To the bowl, add the egg whites. Make sure egg whites are at room temperature. Start beating it on low speed. Once it reaches soft peak stage, start adding the sugar little by little. Don't add it all at once .
- Scrape down the sides of the bowl as needed.Beat on medium high speed till you reach stiff peak stage. This is when you can see the egg white mixture has become glossy and if you invert the bowl, the egg whites wont fall.
- Add the yellow part of the eggs and beat on low speed for 30 seconds. Then add the milk, oil and vanilla extract. Beat on low speed for a minute till everything is well combined.
- Now, sift the dry ingredients(flour, baking powder & baking soda) into this bowl. Sift little by little and mix using a spatula using cut and fold method. Don't use the mixer after adding the dry ingredients.
- Do not over mix. Once everything is combined, pour the batter into the baking pan.
- Bake at 180C/350F for 30 minutes.
- To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pan for 10 mins.
- Invert onto a cooling rack and let it cool to room temperature. Then cut and serve.
- Store remaining pieces in the refrigerator in an air tight container. Stays good for 4-5 days.