Fluffy Vanilla Cake Recipe
Discover the ultimate Fluffy Vanilla Cake Recipe that promises a light, airy texture and rich, buttery flavor. Perfect for any occasion, this versatile cake is sure to become a favorite in your baking repertoire.
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If you’re in search of an easy cake recipe, look no further! This Fluffy Vanilla Cake is a timeless classic, perfect for any occasion from birthday parties to casual family gatherings.
It's moist, tender, and full of rich, buttery flavor that pairs perfectly with your favorite frosting. Let’s dive into why this recipe will quickly become a staple in your kitchen.
Why You’ll Love This Recipe
Unmatched Texture: This cake is incredibly light and fluffy, thanks to the perfect balance of ingredients and careful mixing technique. Every bite melts in your mouth, offering a delightful crumb that’s just right.
Versatile & Adaptable: Whether you’re making a traditional layer cake, cupcakes, or a Bundt cake, this recipe adapts beautifully. You can also experiment with different frostings and fillings to create your own unique variations.
Simple Ingredients, Extraordinary Results: With pantry staples like flour, sugar, and butter, this recipe is straightforward yet delivers extraordinary results. It’s a great go-to for both novice bakers and seasoned pros.
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How to Make a Fluffy Vanilla Cake
Equipment Needed:
To make this Fluffy Vanilla Cake, you’ll need the following equipment:
10-inch square, two 9-inch rounds, or a 9x13-inch baking pan
Offset spatula (for frosting)
Instructions:
Preheat Oven & Prepare Pans:
Preheat your oven to 350°F (177°C).
Grease and flour a 10-inch square, two 9-inch rounds, or a 9x13-inch baking pan and line them with parchment paper.
Try using my super-easy Cake Pan Release Recipe!
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside.
TIP: Make sure you measure your flour correctly using the spoon-and-level method. Read more about that here: The Foolproof Way to Measure Flour.
Cream Butter & Sugar:
In a large bowl, beat the butter with an electric mixer on medium speed until smooth and creamy, about 1 minute.
Gradually add the sugar, beating until the mixture is light and fluffy, about 4-5 minutes.
1. After creaming the butter. 2. After creaming the butter & sugar. 3. After adding the eggs & vanilla. 4. Adding the dry ingredients. 5. After adding the dry & wet ingredients. 6. After folding in the sour cream.
Add Eggs & Vanilla:
Add the eggs one at a time, beating well after each addition.
Fold in the vanilla extract with your silicone spatula.
Combine with Dry Ingredients:
Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined after each addition. Do not overmix.
Fold in the sour cream until the batter is smooth and homogenous.
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Bake:
Divide the batter evenly between the prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
This cake should come out wonderfully moist and fluffy, perfect for any celebration or as the base for creative decorations and frostings. Enjoy the baking process and the delicious results!
Adjusted Baking Times:
Cupcakes: Fill cupcake liners with about two-thirds full of batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9x13-inch Baking Dish: Pour all the batter into a greased and floured 9x13-inch baking dish. Bake for 30-35 minutes, checking for doneness with a toothpick in the center.
Bundt Cake Pan: Grease and flour the Bundt pan thoroughly before adding the batter. Bake for 45-50 minutes, or until a long skewer or toothpick inserted comes out clean.
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What Frosting Should I Use?
When it comes to pairing frostings with this delightful Fluffy Vanilla Cake, the sky's the limit! While I typically pair it with a classic Vanilla American Buttercream, you can get creative with endless variations.
For My Go-To Vanilla Buttercream:
Simply beat 1.5 sticks of softened unsalted butter until creamy, gradually adding 3 cups of sifted powdered sugar.
Mix in 1.5 teaspoons of vanilla bean paste, a pinch of salt, and 1-2 tablespoons of half and half, beating until smooth and spreadable.
Adjust the consistency by adding more milk if too stiff, or more powdered sugar if too soft.
Whether you prefer chocolate, lemon, or even a rich espresso buttercream, this versatile cake is the perfect canvas for your frosting creations!
Top left: Before blending the buttercream ingredients. Top right: After the buttercream is fully blended. Bottom left: Before adding rainbow jimmies. Bottom right: After adding rainbow jimmies.
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How to Store Your Fluffy Vanilla Cake
To keep your cake fresh and delicious, follow these storage tips:
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. Make sure it’s completely cooled before storing to prevent condensation and sogginess.
Refrigeration: If you need to store the cake for longer, you can refrigerate it. Wrap the cake tightly in plastic wrap or place it in an airtight container and store in the fridge for up to a week. Bring it to room temperature before serving for the best texture and flavor.
Freezing: For longer storage, you can freeze the cake. Wrap each layer individually in plastic wrap, then in aluminum foil, and place them in a freezer-safe bag. The cake can be frozen for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before decorating and serving.
Shelf Life
Unfrosted Cake: Lasts for 3 days at room temperature, up to 1 week refrigerated, and up to 3 months frozen.
Frosted Cake: Depending on the frosting, it typically lasts for 3-4 days at room temperature or up to a week refrigerated.
Ingredient Substitutions & Variations
Flour: You can substitute all-purpose flour with cake flour for an even lighter texture. Use 2 ½ cups of cake flour for this recipe.
Butter: If you’re out of unsalted butter, you can use salted butter. Just omit the additional salt in the recipe.
Milk: Whole milk gives the best richness, but you can use 2% milk or even buttermilk for a slight tang.
Sour Cream: Greek yogurt can be used in place of sour cream for a similar texture and moisture.
FAQs
Q: Can I make this cake ahead of time?
A: Yes! This cake can be made ahead of time. You can bake the layers a day in advance, wrap them tightly, and store at room temperature. Frosting and assembly can be done on the day of serving.
Q: Can I use this recipe for cupcakes?
A: Absolutely! Fill cupcake liners two-thirds full and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Q: What’s the best frosting for this cake?
A: This cake pairs wonderfully with classic buttercream, cream cheese frosting, or chocolate ganache. You can get creative with flavors like lemon or coconut, too!
Q: How do I know when the cake is done baking?
A: The cake is done when a toothpick inserted into the center comes out clean, and the edges start to pull away from the sides of the pan. The top should be lightly golden brown.
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Tips & Tricks for Success
Room Temperature Ingredients: Make sure your eggs, butter, milk, and sour cream are at room temperature. This ensures a smooth batter and even baking.
Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated to avoid a dense cake.
Properly Prepare Pans: Use my Cake Pan Release recipe and parchment paper to prevent sticking.
Cool Completely Before Frosting: Let the cake layers cool completely on wire racks to avoid melting the frosting.
Get Social!
I’d love to hear from you! Have you tried this Fluffy Vanilla Cake recipe? Share your experience and any tweaks you made in the comments below. Don’t forget to subscribe to my newsletter for more delicious recipes and baking tips. If you loved this recipe, please share it on social media and tag me! Let’s spread the joy of baking together.
Happy Baking, Xoxo Chyna B!
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