It’s time to ditch the boxed cake mix and learn how to make a delicious vanilla cake from scratch. This recipe is easy to follow and will impress anyone who takes a bite. Plus, you can customize it to your liking by adding different flavors or toppings. Let’s get started with this mouth-watering vanilla cake mix recipe from scratch!
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup whole milk
Instructions
- Preheat your oven to 350°F (180°C) and grease two 9-inch cake pans with butter or non-stick spray.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk until everything is well combined.
- Divide the batter evenly between the two prepared cake pans, and smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove the cakes from the oven and let them cool for 10 minutes before removing them from the pans. Let them cool completely on a wire rack before frosting.
Nutritional Information
Serving Size: 1 slice
Calories: 350
Fat: 16g
Saturated Fat: 10g
Cholesterol: 90mg
Sodium: 200mg
Carbohydrates: 47g
Fiber: 1g
Sugar: 29g
Protein: 5g
Cooking Time
Preparation Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Equipment
- Two 9-inch cake pans
- Mixing bowls
- Mixer (stand or handheld)
- Measuring cups and spoons
- Spatula
- Wire rack
Serving Suggestions
This vanilla cake pairs well with various frosting options such as buttercream, cream cheese, or whipped cream. You can also top it with fresh berries or sprinkles for added flavor and decoration.
Variations
You can easily customize this vanilla cake recipe by adding different flavors such as almond, lemon, or orange extract. You can also mix in chocolate chips, nuts, or dried fruit for added texture.
Substitutions
- If you don’t have whole milk, you can substitute it with any other milk such as almond, soy, or coconut milk.
- If you don’t have unsalted butter, you can use salted butter but reduce the amount of salt in the recipe by half.
- If you don’t have granulated sugar, you can use brown sugar or coconut sugar but keep in mind that it will alter the flavor and texture of the cake slightly.
Storage
You can store this vanilla cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for up to 3 months.
Tips
- Make sure all your ingredients are at room temperature before starting to mix them together.
- Don’t overmix the batter as it can cause the cake to become tough and dense.
- Use a toothpick to check if the cake is done by inserting it into the center of the cake. If it comes out clean, the cake is ready.
Notes
This recipe makes enough batter for two 9-inch cake pans. You can also make it in a 9×13 inch pan or as cupcakes.
Frequently Asked Questions
- Can I make this cake ahead of time? Yes, you can bake the cakes in advance and freeze them until you’re ready to frost them.
- Can I use cake flour instead of all-purpose flour? Yes, you can use cake flour but keep in mind that it will make the cake lighter and more tender.
- Can I use margarine instead of butter? It’s not recommended as margarine contains more water which can affect the texture and flavor of the cake.
Final Thoughts
This vanilla cake mix recipe from scratch is a classic dessert that everyone should know how to make. It’s simple, versatile, and always a crowd-pleaser. Whether you’re celebrating a special occasion or just want to satisfy your sweet tooth, this cake is sure to hit the spot. So don’t be afraid to give it a try – you won’t regret it!
