This Basic Vanilla Cake is a simple yet flavoursome vanilla butter cake that is created in one bowl. Paired with a fluffy vanilla infused buttercream frosting. Consider this your go-to basic vanilla cake recipe that can be dressed up with different flavoured frostings of your choice.
🍰 The Beauty Of A Basic Vanilla Cake
It’s light and fluffy crumb and potent vanilla flavour will keep you coming back for more. That’s what’s amazing about these basic vanilla cakes, they don’t have to be boring. Sometimes we don’t desire or require big fancy cakes with various flavours. Keeping it simple and back to basics is always a winner. Some plain vanilla cakes also lack flavour and structure, that is why I kept testing this recipe until I was 100% happy to share it with you.
With two and a half teaspoons of vanilla bean extract in the cake, you certainly know it’s vanilla flavoured. Using the perfect amount of butter and sugar, it will further ensure that your vanilla cake remains fresh and flavoursome in the days to come. I’ve included a basic vanilla buttercream frosting in this recipe as well. You may have one on hand already or you might want to use a different flavour. Otherwise this buttercream is perfect for a basic vanilla cake such as this one.
Table of Contents
For a cupcake version of this cake, I have created a Small Batch Vanilla Cupcake recipe with whipped buttercream vanilla frosting. For a basic chocolate cake my Classic Chocolate Cake is just like this vanilla cake but in chocolate and paired with a delicious chocolate ganache. I also got you covered on cupcakes with these Classic Chocolate Cupcakes.
📋 Ingredient Notes
Plain all purpose flour as the foundation to this cake.
Baking powder as the leavening agent so the cake can rise.
Salt enhances flavour and cuts through any excess sweetness.
Unsalted butter for that classic butter cake.
Caster sugar adds sweetness and keeps the finished cake fresh. Use either golden or white caster sugar, I used golden.
Eggs for structure, moisture, flavour and colour.
Milk as the moisture component. Adds to the overall colour and flavour.
Extra virgin olive oil adds moisture and contributes to a tender and moist crumb.
Vanilla bean extract for that glorious vanilla flavour.
Icing sugar but also known as confectioners sugar. This adds sweetness and structure.
Milk as the moisture component.
Vanilla bean extract for that beautiful vanilla flavour.
🥣 Step By Step Instructions
- Preheat your oven to 180ºC (356ºF). Line a round 8 inch baking pan with parchment paper, set aside. NOTE: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished cake with smooth sides.
- In a medium size mixing bowl, add your flour, baking powder and the salt. Whisk until it’s all well combined then set it aside.
- In a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add your softened butter to the bowl. Beat the butter for a few seconds to break it up and it begins to turn creamy. This makes it easier on your beater when you add sugar next.
- Add your sugar and beat it with the butter for 2 minutes until it turns pale and creamy. Scrape down the sides as needed.
- Add eggs one at a time, beating for 10 seconds after each addition. Scrape down the sides as needed.
- Pour in your milk, oil and the glorious vanilla. Beat for 15 seconds until it’s well combined. Scrape down the sides again.
- Add half of the dry flour mixture and beat it until it’s just combined. Scraping down the sides and adding the remaining flour. Beat until it’s incorporated, ensuring not to over-beat, just until the flour has combined then turn off your beater.
- If some excess flour is still visible around the sides of the bowl, gently fold it in with a spatula. If you over-beat, the cake can turn tough and dense after baking.
- Pour your finished batter into your lined pan and smooth out the top with a spatula. Transfer your cake to the oven and bake it for 30-35 minutes, or until a skewer inserted into the middle comes out clean and it’s golden all over. Remove from oven and allow to cool in pan for 10 minutes.
- Carefully remove from pan and transfer to a wire rack to cool completely.
- In a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add your softened butter to the bowl. Beat the butter for a few seconds to break it up and it begins to turn creamy.
- Add your icing sugar, milk and the vanilla. Beat until it’s all well combined, creamy and fluffy, about 30 seconds. Scraping down the sides as needed.
- Spread your buttercream frosting over the cooled cake. Set it aside so it can set. Slice into triangles and enjoy.
💭 Recipe Tips
- Make sure to measure your baking ingredients accurately to achieve the best results. Check out my helpful guide on how to measure basic ingredients.
- I highly recommend you use a non stick baking pan. If your cake pan is prone to sticking, please grease it with butter and line it with parchment/baking paper. If you do have a non stick pan that works great, I always love to grease it with a layer of butter and dust flour over the butter. Then tap out the excess and your pan is good to go. If you want to be extra sure, line the base of your pan with a piece of parchment/baking paper and leave the sides greased and floured.
- Before you start to make your cake, ensure your refrigerated ingredients are out of the fridge and sitting at room temperature. Your butter, eggs and milk. You don’t want to be using chilled ingredients in this cake. Room temp ingredients will blend a lot better when creating your cake. It also contributes to the overall texture when you do this. Same goes for the butter in your frosting.
- To achieve the best vanilla flavour, be sure to use the best quality vanilla bean extract you can get. I love the ones that still have the seeds throughout, not the paste or powder but the extract.
- When mixing your cake at the end, before you’re about to pour it into your pan, make sure not to over-mix it. If you continue to mix it too much, this will result in a tougher textured cake after it’s baked. We want the cake to remain light and fluffy, avoid over-mixing it and you will achieve just that 🙂
- Store cake in an airtight container, in a dry dark pantry, for 3-4 days. Transfer to the refrigerator after a few days if needed to keep it fresh from humid temperatures.
🥄 Related Recipes
Recipe Card
Basic Vanilla Cake (8 inch single layer)
Ingredients
Vanilla Cake
- 1 ½ cups (225g) plain all purpose flour scooped & leveled
- 2 teaspoon baking powder
- ¼ teaspoon fine salt
- 125 g unsalted butter, softened to room temperature
- ¾ cup golden or white caster sugar
- 2 large eggs, approx. 55g-60g in shell, at room temperature
- ½ cup whole milk, at room temperature
- ¼ cup extra virgin olive oil
- 2 ½ teaspoon vanilla bean extract
Vanilla Buttercream Frosting
- 60 g unsalted butter, softened to room temperature
- 2 cups (300g) icing/confectioners sugar scoop & leveled
- 2 tablespoon whole milk, at room temperature
- 1 teaspoon vanilla bean extract
Instructions
Vanilla Cake
- Preheat oven to 180ºC (356ºF). Line a round 8 inch baking pan with parchment paper, set aside. NOTE: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished cake with smooth sides.
- In a medium size mixing bowl, add flour, baking powder and salt. Whisk until well combined. Set aside.
- In a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter to the bowl.
- Beat butter for a few seconds to break it up and it begins to turn creamy. This makes it easier on your beater when the sugar is added.
- Add sugar. Beat with the butter for 2 minutes until pale and creamy. Scraping down the sides as needed.
- Add eggs one at a time, beating for 10 seconds after each addition. Scrape down the sides as needed.
- Pour in milk, oil and vanilla. Beat for 15 seconds until well combined. Scrape down the sides again.
- Add half of the dry flour mixture and beat until just combined. Scrape down the sides and add remaining flour. Beat until incorporated, ensuring not to over-beat, just until the flour has combined then turn off the beater. If some excess flour is still visible around the sides of the bowl, gently fold it in with a spatula. If you over-beat, the cake can turn tough and dense after baking.
- Pour into lined pan and smooth out the top with a spatula.
- Bake for 30-35 minutes, or until a skewer inserted into the middle comes out clean and it’s golden all over.
- Remove from oven and allow to cool in pan for 10 minutes.
- Carefully remove from pan and transfer to a wire rack to cool completely.
Vanilla Buttercream Frosting
- In a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter to the bowl.
- Beat butter for a few seconds to break it up and it begins to turn creamy.
- Add icing sugar, milk and vanilla. Beat until well combined, creamy and fluffy, about 30 seconds. Scraping down the sides as needed.
- Spread frosting over cooled cake. Set aside and allow to set.
- Slice into triangles and enjoy.
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