Storing In The Freezer
If you want to make this Vanilla cake even farther ahead of time, consider freezing it! Baked vanilla cake can be frozen for up to 3 months. Wrap baked cake layers well in two layers of plastic wrap and one layer of heavy duty foil and store flat in the freezer. To thaw, transfer from the freezer to the fridge overnight and then bring to room temperature before decorating.
How To Make Eggless Vanilla Cake
1. Grease a 7 or 8 inch pan. Line it with parchment paper.
2. Preheat the oven to 170 C for atleast 15 mins. If using a pressure cooker, then add 1 heaped cup salt to a cooker. Spread it evenly and place a plate. Place a hot pot stand or ring.
Remove the gasket and whistle. Cover it. Heat on a medium high flame for 10 to 12 mins.
3. This cake works well with plain flour/ maida but cake flour makes it little more light. Skip this step if using maida. If you plan to make cake flour at home like I did.
Then fluff up the all purpose flour in the jar with the help of a fork. Using a spoon fill 1 and a ¼ cup of all purpose flour to measuring cups. Level them.
Remove 2 tbsp flour from 1 cup and ½ tbsp flour from ¼ cup. Add the removed flour back to the jar. Next fluff up the corn flour in the jar and measure 2 & ½ tbsp corn flour and add it to the cups.
Sieve them together at least 3 to 4 times this helps the cake to turn light. Your cake flour is ready.
Can You Cover This Vanilla Cake In Fondant
The answer is yes! You can cover this cake in fondant as long as you dont frost it with cream cheese frosting. Cream cheese frosting doesnt do well next to fondant, it makes it weep and get soggy. After your cake is frosted and chilled with the final layer of buttercream you can cover it in fondant.
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Bake Eggless Vanilla Cake
15. Place the cake pan in the preheated oven on the middle rack. If using an OTG or a regular oven, heat both the top and bottom heating elements.
16. Bake at 180 degrees Celsius for 30 to 35 minutes, or until the top crust is golden.
TIP 1: The baking time varies with various oven type and the temperatures are not the same. Thus this eggless vanilla cake recipe can take less or more time to bake in your oven. Keep an eye on the cake as it bakes so that it does not brown too much.
TIP 2: Remember not to open the oven door until ¾ of the cake is baked. Opening and closing the oven door many times can make your cake sink or collapse.
TIP 3: When the cake begins to get golden and you see that is browning very quickly, then cover the top with an aluminium foil or butter paper and continue to bake.
17. Check the doneness of the eggless vanilla cake with a bamboo skewer. It should be clean with no sticky batter on it.
18. Place the pan on a wired tray or rack and let the cake cool to room temperature. Let the cake cool completely before you spread the jam glaze on it.
Why Bake Vanilla Cake From Scratch
I am a firm believer that nothing beats scratch-made. There is something so blow-your-mind fantastic about a homemade dessert that is freshly baked from simple, wholesome ingredients.
I grew up mostly on prepackaged desserts and treats made from a mix, but my grandmother used to bake for special occasions. My mom always made a big deal about her from-scratch cakes and would make sure I tasted. She wanted me to see the difference, and I definitely did!
It made a big impression and Ive wanted to bake from scratch ever since. And best of all, I quickly learned that its not any harder than using a boxed mix. If you keep basics like flour, sugar, butter, and eggs on hand, and you know how to properly measure ingredients, then you can totally do this! This recipe comes together in just one bowl, so its super easy and you wont have a ton of dishes to wash. No sweat!
And you will be amazed at the difference scratch makes. This vanilla cake is so incredibly light, soft, moist, and delicate, and the flavor is off the charts. Buttery, rich, and sweetly perfumed with fragrant vanilla. Youll never go back to the box!
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Say Goodbye To Dry Flavorless Vanilla Cake
I dont know about you, but homemade vanilla cake is the BANE of my existence. Every single time I have made vanilla cake it turns out dry, bready, flavorless, or just generally mediocre. Bleh.
So, you can image my surprise when we tested this vanilla cake recipe and it was the best ever. Like EVER. I couldnt believe my taste buds. Super moist, vanilla-y, with a beautiful crumb just dense enough, without being too heavy. Only in my wildest dreams would I have imagined a plain old vanilla cake couldve turned out this well.
Vanilla Cake From Scratch Pro Tips
The most important things you can do to ensure a perfect bake are:
Its a fact. Most baking failures come down to these three things. Over time, ingredients lose their moisture and lifting power. And ovens often start running too hot or too cool.
Buy an inexpensive oven thermometer to get an accurate read on your oven. Then adjust the temperature as needed.
BONUS: Cakes taste best at room temperature. If you refrigerate your cake, make sure to set the cake out one hour before serving.
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How To Know When Youre Vanilla Cake Is Done
Take the cakes out of the oven once they are juuuust golden and spring back to the touch. These cakes create an even rise aka no dome aka easy assembly for you! Allow your cakes to cool in the pans for about ten minutes and then release the cakes from the pans and place onto a cooling rack.
I cannot WAIT for you to try this cake. Frost it with chocolate frosting flufffy vanilla buttercream, or a dreamy cream cheese icing, fill it with a yummy homemade jam the possibilities are endless with the best vanilla cake EVER.
Let us know what other classic recipes youd like to see on the blog in the comments below!
Easiest Homemade Cake Recipe Ever
Homemade Vanilla Cake may sound complicated, but I assure you, making a cake from scratch doesnt have to be difficult. Im about to blow your mind with this easy cake recipe! Just 4 common ingredients and about 10 minutes total prep time and your homemade cake will be baking away in the oven.
Meanwhile, you can get your cake toppings prepared, I am partial to fresh seasonal berries on top. They pair perfectly with the cake texture and make for a sweet and savory treat. Feel free to use your imagination for your toppings, you really cant go wrong with the delicious simplicity of this cake.
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Why We Love This Vanilla Cake
Everyone needs a great vanilla cake base and I hope this becomes your new favorite! Its made from scratch and the combination of ingredients gives it amazing texture and flavor. We used the same base as our famous Vanilla Cupcakes and made this stunning cake. Youll love the perfectly level cake layers theres no need to trim them.
What Does Buttermilk Do To A Cake
Whole buttermilk is my preference for this cake, since it has a rich flavor and a thick texture that you don’t get with low-fat buttermilk. The acid in the buttermilk yields a tender crumb, helps the cake rise, and gives a subtle hint of tangy flavor. If you’re in a pinch and you don’t have buttermilk in your fridge, you can substitute with a “homemade buttermilk” instead.
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Can I Freeze This Vanilla Cake
Yes, you can most certainly freeze this cake. It is recommended to wrap each individual cake layer once it cools in plastic wrap and freeze. Then allow them to thaw out to room temp and then decorate/frost. You can freeze decorated cake slices as well, they just dont freeze as well as unfrosted cakes.
How Do You Bake A Homemade Cake Recipe
This easy vanilla cake recipe is incredibly versatile! You can bake it in just about any pan but I love the presentation of a Bundt cake as it is so pretty. You can also bake this cake recipe in a 9 x 13 glass pan, or whatever your favorite cake pan is. Then you can top the entire cake with cream and berries just prior to serving, you will be so pleased with the final results. Quick note, once you add the cream and berries it gets a bit trickier to save any leftovers . So you might choose to slice and plate each piece of cake, then top with cream and berries separately to ensure you get to enjoy every slice of cake!
Also Check: Wilton Cake Serving Guide
How To Make Vanilla Cake From Scratch:
1. Preheat oven to 350 degrees.2. Grease and flour 2, 9 round cake pans and set aside. You can use different shaped pans if you want, you just might need to adjust the bake time.
3. Add butter, sugar and vanilla in a stand mixer fitted with the paddle attachment. Beat well until light and fluffy.
4. Add eggs and beat well, one at a time.
5. Add flour and milk, alternating until blended well.
6. Pour cake batter into prepared baking pans and bake for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool completely before frosting and serving.
Note: I slice my rounds in half to create 4 rounds before frosting.
Easy Vanilla Cake Recipe
What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 21 easy vanilla cake recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
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Cream Butter And Sugar
Using an electric hand mixer or a stand mixer, beat butter until creamy on medium-high speed, about 3 4 minutes. Add the sugar and beat on high speed for 4 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add vanilla continue beating to combine, about 1 minute.
Gather The Ingredients And Preheat The Oven
It is essential to use butter, eggs, and milk that are at room temperature. Room temperature ingredients will combine more easily, giving you a properly emulsified batter.
Set the butter, eggs, and milk out on the counter 1 hour before you plan to make the cake. Measure out all the other ingredients and have them ready to use.
Prepare your stand mixer with the paddle attachment or handheld mixer with beaters. Lightly grease and flour two 9-inch round cake pans and line the bottoms with parchment paper. Preheat the oven about 30 minutes before you begin making the batter.
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Homemade Vanilla Cake Recipe Variations
- Frost the cake with buttermilk chocolate icing or a creamy chocolate buttercream frosting. Really, any frosting will work !
- Use sprinkles for any occasion — rainbow sprinkles for a birthday, red and blue for July 4th, red and green for Christmas, and so on. It’s a festive cake at every celebration!
- This recipe yields two 8-inch round cakes, 2 9-inch round cakes or three 6-inch round cakes for stacking. If making a layer cake, you will likely need to double the frosting so that you have plenty for decorating the sides, top, and inside layers.
- Use the same batter to make about 24 cupcakes . Cupcakes require a shorter baking time, so start checking them at the 15-minute mark.
- For a smaller cake, cut all of the ingredients in half and bake the cake in an 8-inch square pan.
- Fold rainbow sprinkles into the batter for a funfetti cake.
My Best Vanilla Cake Recipe Is
Plush, moist, fluffy crumb without being freakishly unnaturally so . No more dense cakes!
Keeps near perfectly for 4 whole days. 100% fresh on Day 1, still 96% perfect on Day 4. Thats unheard of!
Lovely vanilla and butter flavour without a greasy mouthfeel
Even, elegant crumb no large tunnels or irregular, crumbly holes
Bakes perfectly flat no levelling required!
Makes perfect cupcakes
Not overly sweet and
As tender as it can be but still be stable enough to make a large layered cake smothered with frosting or piles of cream and berries. In contrast, Chiffon Cakes and Japanese Sponges which, while lighter still, cannot actually hold up to much extra weight the bottom layer gets quite squished.
So if all that appeals to you too, then I dare say this might become YOUR favourite vanilla cake recipe too! And heres a little preview to show you how soft and fluffy it still is after 4 days:
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Time To Bake That Homemade Vanilla Cake
Now pour half of the batter in one pan and the other half in the other pan. You can use a measuring cup if you like to make it more precise, or just eyeball it, which is what I usually do.
Bake the cake again at 350 F/176 C for 25 to 30 minutes until a toothpick comes out clean when inserted in the middle.
Place the baked cakes on a wire rack and allow them to cool for about 10 minutes in the pans.
Then remove them from the pans and place them back on the rack to cool to room temperature. Dont be too alarmed if the cake cracks a little bit when coming out of the pan. It will get covered with frosting!
Once at room temp, put them in the fridge for about 30 minutes. However, you can frost it right away once it gets to room temp and skip the chilling step.
TIP: It is a lot easier to frost a chilled cake.