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Classic Tender Vanilla Cake

Close-up of a moist slice of vanilla cake showing its fine crumb texture on a white plate.
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A straightforward recipe for a buttery yellow cake with a fine crumb, perfect as a base for any frosting or filling.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup whole milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper circles.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until the mixture is light and fluffy, about 3 to 4 minutes. This creaming step is important for texture.
  4. Add the eggs one at a time, beating well after each addition until just combined. Mix in the vanilla extract.
  5. With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix only until the batter is just combined. Do not overmix.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 25 to 30 minutes, or until a wooden pick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely before frosting.

Notes

  • For the best flavor, use pure vanilla extract, not imitation.
  • Do not overmix the batter once you add the flour; this prevents a tough cake.
  • Ensure your butter and eggs are at room temperature before starting for better emulsification.

Nutrition

Find it online: https://cookingbyjade.com/vanilla-cake-tender-buttery-yellow-recipe/