Name: Classic Vanilla Cake – Sweet Easy Recipes for All Occasions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 ½ cups all-purpose flour; 2 ½ tsp baking powder; ½ tsp salt; 1 cup unsalted butter, room temperature; 2 cups granulated sugar; 4 large eggs; 1 tbsp vanilla extract; 1 cup whole milk

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If I had a nickel for every time I needed a go-to cake recipe, I’d probably still be broke, but at least I’d have this vanilla cake to comfort me. This isn’t one of those overly sweet, sticky sponge situations. It’s buttery, soft, and tastes like something grandma made—if grandma had a stand mixer and a Pinterest board. What I love most is how unfussy it is. You don’t need anything wild—no rare flours or seven different extracts. Just the basics: flour, sugar, butter, eggs, and a little time. And poof—you get a cake that works for birthdays, weeknights, or Tuesday mornings when the coffee feels lonely. It’s the kind of dessert that lets the vanilla shine. Not the shy kind, either. This one steps forward, waves, and says, ‘Yeah, I’m the main flavor here.’ And you know what? It absolutely works. If you’re chasing that tender crumb, buttery bite, and rich vanilla flavor—this is your stop.

1) Key Takeaways
2) Easy Classic Vanilla Cake Recipe
3) Ingredients for Classic Vanilla Cake
4) How to Make Classic Vanilla Cake
5) Tips for Making Classic Vanilla Cake
6) Making Classic Vanilla Cake Ahead of Time
7) Storing Leftover Classic Vanilla Cake
8) Try these Cakes next!
9) Classic Vanilla Cake
10) Nutrition

1) Key Takeaways

This cake is perfect for birthdays, holidays, or just because you want cake
Simple pantry ingredients bring out bold vanilla flavor and buttery richness
Soft crumb, balanced sweetness, and beginner-friendly directions make it a winner
You can bake it ahead of time and freeze it without losing moisture

2) Easy Classic Vanilla Cake Recipe

This is the kind of cake that makes you pause after the first bite. It’s light, but not weak. Rich, but not heavy. And it’s the exact kind of treat that fits right into your list of sweet easy recipes. I’ve made it for birthdays, for bake sales, and once, just because I had too many eggs that needed using.

What sets it apart? No tricks. No trendy ingredients. It’s just a really good vanilla cake. Soft crumb. Clean flavor. Gentle sweetness that plays well with coffee, milk, or frosting piled a mile high. You get layers that don’t crumble when you cut into them but are still tender enough to feel indulgent.

Whether you’re trying out air fryer desserts easy recipes or jumping into quick and easy recipes, having a strong vanilla cake in your pocket makes everything simpler. It’s your starting point for nearly every other dessert. One time I even made it into a layer for a how to make donuts at home easy recipe hybrid. That was weird, but it worked.

3) Ingredients for Classic Vanilla Cake

All-purpose flour: This gives the cake its body. It’s sturdy enough to hold structure but soft enough to keep it tender. I stick with regular white flour here, nothing fancy needed.

Baking powder: It’s what gives the cake a little lift. Without it, you’d be left with a vanilla brick. Nobody wants that.

Salt: A small but mighty helper that keeps the sweetness in check and makes the other flavors pop. I always use kosher salt if I can.

Unsalted butter: I always use real butter and make sure it’s at room temperature. That way it creams better with the sugar and gives the cake that rich, buttery backdrop.

Granulated sugar: Sweetness, sure, but also texture. Creaming sugar with butter traps air and helps the batter rise.

Eggs: These hold the whole thing together. I use large eggs straight from the fridge or, if I remember, I set them out an hour before baking.

Vanilla extract: The soul of this recipe. Don’t skimp here. Use the real deal if you can. You’ll taste the difference.

Whole milk: I like the richness it adds. It brings the batter together without making it too dense.

4) How to Make Classic Vanilla Cake

Step 1. Preheat your oven to 350°F and grease two 9-inch round cake pans. I also line the bottoms with parchment paper so nothing sticks later on.

Step 2. Whisk together the flour, baking powder, and salt in a bowl. Just a few turns of the wrist gets everything even and saves you trouble later.

Step 3. In a separate large bowl, cream the butter and sugar together. Give it time—it should look light and fluffy. This step is where you build air into the batter.

Step 4. Add in the eggs one at a time, mixing well after each one. I usually crack them into a separate bowl first to avoid any shell surprises.

Step 5. Stir in the vanilla. Breathe it in. That scent? That’s what you’re building toward.

Step 6. Alternate adding the flour mixture and milk, starting and ending with the flour. Don’t overmix here. Just blend until it’s smooth and even.

Step 7. Divide the batter evenly between the two pans and smooth out the tops with a spatula. Bake for 30 to 35 minutes, or until a toothpick comes out with just a crumb or two.

Step 8. Let the cakes cool in their pans for about 10 minutes, then turn them out onto wire racks. They’ll cool faster and won’t sweat inside the pans.

5) Tips for Making Classic Vanilla Cake

I’ve made this cake more times than I can count, and I’ve learned a few things along the way. First, don’t rush the mixing. Creaming the butter and sugar right makes a difference in texture. You want that air in there, or your cake will fall flat—literally.

Room temperature ingredients blend better. If you toss in cold milk and butter, the batter seizes and turns weird. I usually pull everything out 30 minutes before I bake. That includes eggs and milk.

Lastly, rotate the pans halfway through baking if your oven has hot spots. I learned this the hard way when one side of my cake rose like a mountain range and the other looked like Kansas. Even baking is the goal. Just peek in and give them a spin.

6) Making Classic Vanilla Cake Ahead of Time

Sometimes you want cake, but not the work. That’s where baking ahead helps. I’ve made this cake the day before and it held up just fine. Just let the layers cool completely, then wrap them in plastic wrap. Stack them with parchment between layers and store them in the fridge overnight.

If I’m thinking more long-term, I freeze the layers. Wrap them tight in foil and pop them into a freezer bag. They stay fresh for about two months. Thaw them in the fridge overnight, then let them sit at room temp before frosting.

The flavor even improves after a rest. It’s like all the vanilla notes mellow and cozy up together. Great for when you need a head start or when sweet easy recipes save your sanity.

7) Storing Leftover Classic Vanilla Cake

Leftover cake isn’t a problem. It’s a blessing. I slice what’s left and wrap each piece in cling wrap. Then it all goes into a large airtight container. Into the fridge it goes if I’ll eat it soon. Into the freezer if I need longer storage.

Refrigerated slices last about four days. I let them come to room temp before eating. Microwaving makes the frosting a bit soft, which can be fun if you like a gooey bite.

If it’s unfrosted, you can toast a slice and spread a little butter on it. I know it sounds odd, but trust me—it’s a cross between cake and toast and hits the spot when you’re craving comfort food. Who said sweet easy recipes had to be boring?

8) Try these Cakes next!

9) Classic Vanilla Cake