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Introduction and Origin

The classic vanilla cake is a timeless dessert cherished across cultures and generations. With roots dating back to the 19th century, when vanilla became widely available as a baking ingredient, this cake became a staple for birthdays, holidays, and celebrations of all kinds. Its light, moist crumb and buttery richness make it the perfect canvas for everything from frosting and fruit to sprinkles and syrups.

Cultural Significance

Vanilla cake is often the first cake many people learn to bake—and the one they come back to again and again. Its versatility, universal flavor, and nostalgic value have made it a centerpiece at weddings, baby showers, and Sunday dinners. A good vanilla cake speaks to comfort, tradition, and celebration—no matter the occasion.

Ingredients Quantity (Makes one 9-inch round or 8-inch square cake)

For the cake:

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

For optional frosting (vanilla buttercream):

• 1 cup unsalted butter, softened
• 3 1/2 cups powdered sugar
• 1 tbsp vanilla extract
• 2–3 tbsp milk or cream (to desired consistency)

Optional Additions

• Add 1 tsp almond extract for a nutty twist
• Stir in lemon zest or orange zest for brightness
• Fold in mini chocolate chips or berries for a surprise bite
• Swap whole milk for buttermilk for added tang and richness
• Top with fresh fruit or jam between layers

Tips for Success

• Make sure all ingredients are at room temperature—especially butter, eggs, and milk.
• Cream the butter and sugar thoroughly (about 3–4 minutes) to create a light texture.
• Don’t overmix once you add the flour—this helps keep the cake tender.
• Test with a toothpick at 30–35 minutes: it should come out clean or with a few moist crumbs.
• Let the cake cool completely before frosting to prevent melting.

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or 8-inch square pan.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat butter and sugar together until light and fluffy (about 3–4 minutes).
4. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
5. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with flour. Mix just until combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Frost with vanilla buttercream or your favorite topping once fully cooled.

Description

This cake is soft, moist, and bursting with real vanilla flavor. Its fluffy crumb and golden crust make it the perfect base for celebrations or everyday indulgence. Whether served plain, dusted with powdered sugar, or crowned with creamy frosting, it’s a guaranteed favorite.

This is the 4th time I’ve baked this cake and it’s still our favorite!

Nutritional Information (Per slice, based on 12 slices, cake only)

• Calories: 310
• Fat: 14g
• Saturated Fat: 8g
• Carbohydrates: 42g
• Sugar: 26g
• Protein: 5g
• Sodium: 150mg

Note: Nutritional values will vary with frosting and toppings.

Conclusion and Recommendation

This classic vanilla cake is a dependable go-to for any event or weeknight craving. Its simplicity is its strength—familiar, flexible, and delicious every time. Whether it’s your first time or your fourth, it never gets old.

Embracing Healthful Indulgence

You can make this cake more wholesome by using whole wheat pastry flour, reducing the sugar slightly, or using a lighter frosting like Greek yogurt topping. Even with small changes, it remains a comforting treat. Baking from scratch allows you to control ingredients, ensuring indulgence with intention.

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