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Classic Tender Vanilla Cake

A close-up, brightly lit slice of moist vanilla cake showing its soft, airy crumb texture on a white plate.
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A straightforward recipe for a buttery yellow cake with a fine crumb, perfect as a base for any frosting or filling.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk, room temperature

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream the softened butter and granulated sugar together with an electric mixer until the mixture is light and fluffy, about 3 to 5 minutes. This step is important for texture.
  3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Scrape down the sides of the bowl as needed.
  4. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients (e.g., 1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour). Mix only until just combined; do not overmix.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely before frosting.

Notes

  • Use room temperature butter, eggs, and milk for the best emulsion and cake structure.
  • For a finer crumb, sift your dry ingredients before measuring and mixing.
  • Do not open the oven door during the first 20 minutes of baking to prevent the cake from falling.

Nutrition

Find it online: https://cookingbymia.com/vanilla-cake-tender-buttery-yellow-bake/