Recipe for Vanilla Cake

Vanila-cake_A_RHA

Vanilla Cake aka Butter cake is a delicious, moist and fluffy snack that can place in any occasions & celebrations. Even though it is super tasty by itself it taste divine when decorate with your favorite frosting. With few ingredients & following simple steps you can have the perfect Vanilla Cake in the world at your home. When you have enough time right now, try something new, start baking or if you are already into baking go through the recipe to discover new tips. So guys, let’s do this.

For about 18 servings

Vanilla Cake Ingredients
  1. Butter 250g (at Room temparature )
  2. All-purpose flour 300g
  3. Granulated sugar 220g
  4. Large eggs 4
  5. Baking powder 2tsp
  6. Vanilla essence 1tsp
  7. Pinch of salt
For a fluffy vanilla cake recipe
  • Make sure to measure exact amount of flour. Adding too much flour to the recipe will result a cake that dry and crumbly in texture. Because the wet ingredients will absorb the flour & end up with a dry cake.
  • You can use cake flour instead of all-purpose flour. Cake flour that includes corn starch on it can result a cake much lighter than baked with all-purpose flour.
  • Use room temperature butter for the recipe. Adding powdered sugar for the recipe will be even easier to prepare the cake batter.
  • For the recipe I’m using the creaming method which is the mixing the butter and sugar first. So beat 5 to 8 minutes to add as much air into the mixture as possible. So that it will help to make your Vanilla Cake light and fluffy.
  • You can beat egg whites & egg yolks separately to get a soft fluffy cake. But following simple steps in the recipe you can have as soft cake as a sponge cake without separating egg yolks from egg whites.
  • For the recipe you can also use egg whites to have a white vanilla cake. If you doing so you will need to use 3-4tbsp of fresh milk or buttermilk. It will depend on the flour that you are using for the recipe.
  • Use any kind of fruit reductions to have the of taste of your favorite fruit in your Vanilla Cake. Like mango, pineapple, strawberry, Raspberry juice. When you are adding them to cake batter use 2-3tbsp quantity with following measurements.

 

There are different type of vanilla cake recipes that call for different ingredients. Like using sour cream, buttermilk & without egg, without butter or gluten free cake. In another article I will bring you that kind of cakes. Tell me what recipe want you at first.   

How to make vanilla cake
  1. I use a 7×10 inch rectangular pan to make the cake. Or you can use round pan with 8 inch wide diameter, two round baking trays with 6 inch of diameter. Be aware about the size of your baking tray because it will affect the height of your cake & texture of the cake.
  2. Prepare your cake tin with aligning parchment papers or spreading batter & coating the tin with flour just like the way I did. You can see below picture to how perfectly it removes from the baking tray.
  3. Sift flour, baking powder & salt at least once. Give it a mix & keep aside.
  4. In another bowl beat room temperature butter till it become light pale color.
  5. After that add sugar. If you using powdered sugar make sure to beat on low & gradually increase the speed. Otherwise sugar will fly everywhere.
  6. Beat till you can see a fluffy & doubled volume butter sugar mixture.
  7. To the mixture add one egg at a time, give it 1min to beat well with butter mixture & then add others like this.
  8. Add vanilla essence & do beat again. Now you have a nice batter with enough air in.
  9. Remember to give it a quick stir, when you are beating like this. use your spatula for that.
  10. Add flour to the butter mixture. Get your spatula & fold the mixture till there is no flour lumps on the batter. Be gentle in here. Don’t do a vigorously mix, because it will lose the air from the batter. We need to keep the air of the cake batter to have a fluffy & moist cake.
  11. Pour the batter into the prepared cake tin. Spread the top of Vanilla Cake batter evenly. Give it a good tap for about 3-5 times.
  12. Bake at 175°C about 40-45min in a preheated oven.
  13. Check the cake when the time is up before removing from the oven. You can see golden color on the top. Also you will able to see the edges of the cake pulling away from the tin. Either way you can guess the cake is ready.
  14. After removing from the oven do the toothpick test, insert a cake tester or a toothpick to the middle of the cake & if it’s come out clean cake is ready.
  15. When the toothpick comes out with stick texture on it. Your cake is not ready yet. So bake another few minutes.
  16. Transfer the Vanilla Cake on to a cooling rack to get it in room temperature. I don’t recommend refrigerating the cake to cool down, just because there is a chance cake to sink in the middle if you put cake straight into the fridge.
Why did my Vanilla Cake crack & doomed in the middle?

There are two major issues when baking a cake, those are either significant doom & cracks on the middle or sink the middle of the cake.

  • Your oven is probably too hot, if the top of your cake is cracked. This can cause the outside of the cake to cook faster than the inside, creating cracks. Even you are suspecting this could be an issue, check the accuracy of your oven with a good oven thermometer.
  • Also try to resist opening and closing the oven door while the cake is baking. Even though you’re just taking a quick peek, this can cause the temperature to fluctuate, which can lead to uneven results.
  • To fix the crack on the top of the cake, you can use a serrated bread knife to carefully slice it off. Then frost and stack the layers as usual. This also works if the top of the cake is domed.
  • If your cake layers are completely falling apart but still taste good, crumble them into pieces and make a trifle by layering the cake pieces in a deep bowl with whipped cream and fresh fruit.
Why did my Vanilla Cake sink in the middle?

But when Vanilla Cake sink in the middle is a different situation, because it can’t be fix. Generally most cakes sink because their outer edges were fully cooked but the center was not. That happens you will need to remove the middle part from the cake & decorate the cake with accordingly as per it come as a ring shaped one. The reasons for that to happen are;

  • Over beating the batter and incorporating too much air – the air can then cause a collapse during baking.
  • The temperature of the oven is too high causing the cake to rise too rapidly. Tip: Invest in an oven thermometer to check your oven temperature.
  • Opening the door to check on the cakes before the batter is set can cause the cake to sink, as can closing the oven door too sharply in the early stages of baking.
  • Placing the baked cakes to cool in a drafty place.
Reasons for having a not properly rinsed Vanilla Cake

These are the common mistakes that occur during making a cake. In here I’m going to list up so that you will able to prevent from that & can have a beautiful & tasty cake.

  • Adding too much baking powder can result in your cake having a distinct peak on the top as a result of too many air bubbles in the mix. Always measure carefully.
  • Using old or stale baking powder, or baking powder that has been improperly stored, can result in not enough rise, and flat dense cakes.
  • If your cakes have a dip in the middle that is most likely the result of not baking long enough in the oven, causing the middle not to set completely and the middle to dip down once the cake has been removed from the oven.
  • As soon as the water is added to the baking powder the air bubbles are released, so leaving your batter to stand after mixing can also result in flatter, denser cakes.

 

So with enough details about baking a cake I think you can have a general idea about the baking. Today I will also include a simple American buttercream that you can used for decorating the Vanilla Cake. If you like a less sweet frosting try Italian or Swiss meringue buttercream recipes. They’re Creamy yet less sweeter than the American buttercream.

Ingredients for the buttercream
  1. Icing sugar/ confectioner’s sugar 450g
  2. Butter 225g
  3. Vanilla extract 1 tsp
  4. Pinch of salt to taste
  5. Heavy cream/ fresh milk 2tbsp (depend on the temperature of your place)
  6. Food coloring if desired
Steps to make the buttercream
  1. Beat the room temperature butter until light and fluffy.
  2. Add the icing sugar/ confectioners’ sugar, vanilla, food coloring and heavy cream. In a place where hot weather there won’t be able to use the milk. If you are in a cool climate you will need to add the milk to the frosting. Use it if you desired & be aware of the consistency because you will be needed to add more icing sugar for the buttercream.
  3. Mix together until a desired consistency is reached. Transfer to a piping bag & decorate however you want your Vanilla Cake to be.

Also you can have a chocolate buttercream by adding chocolate powder up to 1-2tsp for above recipe. As well as you can add melted chocolate for the recipe by beating it with buttercream & refrigerate about 15min to frost the cake.

Please check up here for The Best Vanilla Cupcake, it is easy as this recipe. Try that also.

I will come back with yet another delicious & easy food recipe like this. Make the Vanilla Cake & tell me what you think. I will see you soon.

10 Comments

  • T. Jacqueline

    I will be trying this, sounds delicious!

    • Thank You Jacqueline, don’t forget to share your Vanilla Cake pictures on our Facebook page.🍰

  • Kayla walker

    I’m not fond with buttercream recipe, can you give recipes for other Italian, Swiss or French buttercream?

  • Nicole D'Souza

    Hey there! Would cake flour be an advised change to the recipe?

    • Yes Nicole, if you prefer the lightest, soft texture of cakes you can use cake flour instead of all-purpose flour. It has a lower protein content than all-purpose flour. Its said that cake flour also bleached, so the color is more paler, so that ideal for a white cake also.

  • I used this recipe for first time to bake a cake. And it turned out perfectly. Thanks so much for the recipe and tips! Counting for more recipes.

    • It’s our pleasure Anna. Yes count us in to get to know many food recipes.

  • Hi, this recipe looks so delicious. Can I use this recipe to make cupcakes?

    • Yes, Pooja you can. You can check for my cupcake recipe if you are interested.

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