Best Made From Scratch Vanilla Cake Recipes

MY BEST VANILLA CAKE - STAYS MOIST 4 DAYS!

My best Vanilla Cake - stays moist 4 days! image

Recipe video above. Your classic vanilla butter cake but with Japanese techniques applied for the most plush, soft and moist yellow cake like you've never had before. This professional bakery style cake stays fresh and moist for 4 days - that's unheard of! This is THE Vanilla Cake recipe for all occasions - from layer cakes to birthday cakes, Victoria Sponge to strawberry shortcake ... the possibilities are endless.....Frosting - classic vanilla buttercream provided, see here for my secret Less-Sweet Fluffy Frosting. Different pan sizes - Note 9. Cupcakes - see Vanilla Cupcakes recipe. Metric/weights - click button above ingredients. Sweetness - Note 11. Cake flour - no need, better with plain flour. Guarantee success - read top 5 points in Notes below. For chocolate cake - see this recipe.

Provided by Nagi

Categories Cakes

Number Of Ingredients 13

Ingredients

2 cups plain / all purpose flour ((cake flour OK too, Note 1))
2 1/2 teaspoons baking powder
1/4 tsp salt
4 large eggs ((50 - 55g / 2 oz each), at room temp (Note 3))
1 1/2 cups caster / superfine sugar ((granulated/regular ok too, Note 2))
115g / 1/2 cup unsalted butter (, cut into 1.5cm / 1/2" cubes (or so))
1 cup milk (, full fat (Note 5))
3 tsp vanilla extract (, the best you can afford (Note 6))
3 tsp vegetable or canola oil ((Note 7))
225g / 2 sticks unsalted butter (, softened)
500g / 1 lb soft icing sugar / powdered sugar (, SIFTED)
3 tsp vanilla extract
2 - 4 tbsp milk (, to adjust thickeness)

Steps:

Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.
Grease 2 x 20cm / 8" cake pans with butter, then line with parchment / baking paper. (Note 9 more pan sizes) Best to use cake pan without loose base, if you can.
Whisk flour, baking powder and salt in a large bowl. Set aside.
Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.
With the beater still going, pour the sugar in over 45 seconds.
Then beat for 7 minutes on speed 8, or until tripled in volume and white.
Heat Milk-Butter: While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove). Do not let milk bubble and boil (foam ok). Don't do this ahead and let the milk cool (this affects rise).
Gently add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can't see flour, stop straight away.
Lighten hot milk with some Egg Batter: Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter (don't need to be 100% accurate with amount). Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.
Slowly add milk: Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.
Pour batter into pans.
Knock out bubbles: Bang each cake pan on the counter 3 times to knock out big bubbles (Note 10 for why)
Bake 30 minutes or until golden and toothpick inserted into centre comes out clean.
Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down - slight dome will flatten perfectly. Level cake = neat layers.
Frost with frosting of choice, or cream and fresh berries or jam. See list of ideas in post!
Beat butter with paddle attachment in stand mixer for 3 minutes on high until it changes from yellow to almost white, and it becomes fluffy and creamy.
Add icing sugar / powdered sugar gradually in 3 lots, beating slowly (to avoid a powder storm) then once mostly incorporated, beat on high for a full 3 minutes until fluffy.
Add vanilla and milk, then beat for a further 30 seconds. Use milk only if needed to make it lovely and soft but still holds it's form (eg for piping). Use immediately. (If you make ahead, refrigerate then beat to re-fluff).

Nutrition Facts : Calories 339 kcal, Carbohydrate 51 g, Protein 6 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 91 mg, Sodium 97 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving

EASY VANILLA CAKE

Easy Vanilla Cake image

This vanilla cake is like, the best cake I have ever made. It's not too bland, and it's not too sweet. This is great for all occasions and easy to do in your spare time.

Provided by Sapphire Bang

Categories Desserts Cakes Yellow Cake Recipes

Time 1h45m

Yield 10

Number Of Ingredients 9

Ingredients

cooking spray
2 ⅔ cups all-purpose flour, or more as needed
1 cup white sugar
1 tablespoon baking powder
1 tablespoon vanilla extract
2 pinches salt
3 eggs
¾ cup milk
¾ cup vegetable oil

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake tin with cooking spray and line with parchment paper.
Mix flour, sugar, baking powder, vanilla extract, and salt together in a bowl. Add eggs, milk, and vegetable oil. Mix by hand or use an electric mixer on low speed until smooth. Add more flour if batter is too runny. Pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
Remove from the oven and let cool, 15 to 30 minutes. Transfer to the refrigerator to chill slightly, 15 to 30 minutes more. Slice the cooled cake through the middle to make 2 layers.

Nutrition Facts : Calories 378.6 calories, Carbohydrate 47 g, Cholesterol 57.3 mg, Fat 18.6 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 3.3 g, Sodium 206.6 mg, Sugar 21.2 g

MADE FROM SCRATCH VANILLA CAKE

MADE FROM SCRATCH VANILLA CAKE image

I GOT THIS CAKE RECIPE FROM A FRIEND WHO LOVES TO MAKE DIFFERENT DESSERTS AND HER DESSERTS ARE DELICIOUS, AND WE CAN'T GET ENOUGH OF THEM WHEN SHE MAKES THEM : )

Provided by Teresa Howell @geoter1968

Categories Cakes

Number Of Ingredients 9

Ingredients

2 stick(s) unsalted butter
2 1/2 cup(s) all purpose flour
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1 teaspoon(s) salt
1 1/2 cup(s) sugar
2 large eggs plus 3 large egg yolks
2 teaspoon(s) pure vanilla extract
1 cup(s) milk

Steps:

PREHEAT OVEN TO 350 DEGREES. BUTTER AND FLOUR TWO 8 BY 2-INCH CAKE PANS.
IN A MEDIUM BOWL, WHISK FLOUR, BAKING POWDER, BAKING SODA, AND SALT. IN LARGE BOWL MIX BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY. WITH MIXER ON LOW, BEAT IN EGGS AND YOLKS, ONE AT A TIME. BEAT IN VANILLA. ALTERNATELY BEAT IN FLOUR MIXTURE AND MILK, BEGINNING AND ENDING WITH FLOUR MIXTURE, MIX JUST UNTIL COMBINED.
DIVIDE BATTER BETWEEN PANS, SMOOTH TOPS. BAKE UNTIL CAKES PULL AWAY FROM SIDES OF PANS, 32 TO 35 MINUTES. LET COOL IN PANS 10 MINUTES. RUN A KNIFE AROUND EDGES OF PANS AND INVERT CAKES ONTO A WIRE RACK. LET COOL COMPLETELY.
FOR LEMON CAKE - IN STEP ONE, ADD 1 TABLESPOON LEMON ZEST TO FLOUR MIXTURE. IN STEP 2, OMIT VANILLA EXTRACT AND BEAT IN 2 TABLESPOONS FRESH LEMON JUICE WITH MILK.

HOMEMADE VANILLA CAKE

Homemade Vanilla Cake image

Very moist and dense homemade vanilla cake.

Provided by Ann McGavin Stout

Categories Desserts Cakes Yellow Cake Recipes

Time 50m

Yield 12

Number Of Ingredients 10

Ingredients

1 cup white sugar
½ cup butter
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 ½ cups all-purpose flour
3 tablespoons cornstarch
1 ¾ teaspoons baking powder
½ teaspoon salt
¾ cup milk

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch pan.
Beat sugar and butter together in a medium bowl until creamy. Beat in eggs, 1 at a time; stir in vanilla extract and almond extract.
Combine flour, cornstarch, baking powder, and salt in another bowl. Add to the creamed mixture and mix well. Stir in milk until batter is smooth. Pour or spoon batter into the prepared pan.
Bake in the preheated oven until it springs back to the touch, 30 to 40 minutes.

Nutrition Facts : Calories 218.8 calories, Carbohydrate 31.4 g, Cholesterol 52.6 mg, Fat 9 g, Fiber 0.4 g, Protein 3.3 g, SaturatedFat 5.3 g, Sodium 240.9 mg, Sugar 17.5 g

CLASSIC VANILLA CAKE

Classic Vanilla Cake image

The name says it all: This is the one to serve at birthdays and other celebrations that call for the perfect version of a traditional American layer cake. The oil in the batter keeps the cake moist, and the simple American buttercream is sweet and fluffy.

Provided by Food Network Kitchen

Categories dessert

Time 3h20m

Yield 12 servings

Number Of Ingredients 14

Ingredients

1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pans
2 3/4 cups all-purpose flour, spooned and leveled, plus more for the pans
1 teaspoon baking powder
1 teaspoon fine salt
2 cups granulated sugar
1/2 cup vegetable oil
5 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup milk
3 sticks (1 1/2 cups) unsalted butter, at room temperature
Pinch fine salt
3 1/4 cups confectioners' sugar
2 teaspoons pure vanilla extract
1/4 cup milk

Steps:

For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, and tap out the excess.
Whisk together the flour, baking powder and salt in a medium bowl; set aside.
Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla until combined.
Alternate folding the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Divide the batter evenly between the prepared pans.
Bake the cakes on the same oven rack until golden on top and the centers spring back to the touch, 35 to 40 minutes. Rotate the pans about halfway through if they seem to be browning unevenly. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
For the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners' sugar. Once it's all been added, increase the speed to medium-high, and beat until white and fluffy. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, one tablespoon at a time (the frosting will be spreadable but not runny).
To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting.