Classic Vanilla Cake

Tiffany Manners

This classic vanilla cake is inspired by European pâtisserie traditions and perfected over years of refinement. With its soft crumb, delicate vanilla flavor, and tender richness, this cake is a timeless centerpiece for birthdays, holidays, or sophisticated afternoon tea.

What makes this cake special is the balance between airy lightness and buttery moistness — achieved from the delicate creaming of butter, precise whipping of eggs, and the humble but powerful use of pure vanilla extract.

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Prep Time 30

Cook Time 35

Total Time 1 5

Course Dessert

Cuisine French

Servings slices

Calories 573 kcal

Equipment

Stand mixer or hand mixer
Two 9-inch round cake pans
Parchment paper
cooling rack
Offset spatula (optional for frosting)

Ingredients

For the Dry Components:

2 ½ cups all-purpose flour sifted
2 ½ teaspoons baking powder
½ teaspoon salt preferably fine sea salt

For the Wet Components:

1 cup unsalted butter room temperature
1 ¾ cups granulated sugar
4 large eggs room temperature
1 tablespoon pure vanilla extract Madagascar Bourbon preferred
1 cup whole milk room temperature

Instructions

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Using a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium-high speed for 3–4 minutes until light and fluffy. The mixture should be pale and airy — this step is critical for great texture.
Add eggs one at a time, beating well after each addition. Scrape down the bowl as needed to ensure full incorporation. Mix in the vanilla extract.
Reduce speed to low, and alternately add the flour mixture and milk in three additions, starting and ending with the flour. Mix just until combined — do not overmix, or the cake may become dense.
Divide the batter evenly between the prepared pans. Tap the pans lightly on the counter to release air bubbles. Bake for 30–35 minutes, or until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes before transferring to a wire rack. Let cool completely before frosting or serving.

Notes

For added flavor, you can use a scraped vanilla bean pod along with the extract.
For a dairy-free option, swap the butter for vegan butter sticks and use oat milk.
To make ahead, the baked layers can be frozen, tightly wrapped, for up to 2 weeks.

Nutrition

Calories: 573kcalCarbohydrates: 76gProtein: 8gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 158mgSodium: 329mgPotassium: 132mgFiber: 1gSugar: 46gVitamin A: 894IUCalcium: 138mgIron: 2mg

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