Basic Vanilla Cake (8 inch single layer)

Basic cake recipes should be in all home baker's recipe repertoires. Like my Basic 8 Inch Chocolate Cake and this Simple Coconut Cake recipe.

I just love easy one layer cakes. They're great to make instead of a double or triple layer cake, which have excessive amounts of frosting.

My Moist Raspberry Cake is another perfect single layer cake to try that is wonderful served for dessert!

🎂 Why You Will Love This Recipe

• An easy round 8 inch vanilla cake. 

• Plain and simple. 

• One layer. 

• Uses 10 basic ingredients.

• Paired with a quick vanilla buttercream frosting. 

🍰 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. Keeping it simple and going 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.

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. 

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, try my Classic Chocolate Cake. I also got you covered on chocolate cupcakes with these Classic Chocolate Cupcakes. 

📋 Ingredient Notes

Here are the ingredients that you need to make this easy 8 inch vanilla cake recipe:

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 (with photos)

How to make this basic 8 inch vanilla cake from scratch in 7 easy steps!

Step one: Whisk together your flour, baking powder and the salt in a mixing bowl. Set this aside. 

Step two: In a large mixing bowl, using either electric beaters, beat together the butter and sugar for 2 minutes.

Step three: Add eggs one at a time, beating for 10 seconds after each addition. Scrape down the sides as needed. 

Step four: Pour in your milk, oil and the glorious vanilla. Beat for 15 seconds until it’s well combined. Scrape down the sides again. 

Step five: Add the dry flour mixture and beat until incorporated, ensuring not to over-beat.

Step six: Spread your cake batter into the prepared cake pan and bake for 30-35 minutes.

Step seven: In a large mixing bowl beat together the frosting ingredients until it's thick and smooth. Spread frosting over the cooled cake. Serve and enjoy!

💭 Tips For Recipe Success

• Make sure to measure your baking ingredients accurately to achieve the best results. Check out my helpful guide on how to measure basic ingredients.

• Ensure your refrigerated ingredients come to room temperature.

• To achieve the best vanilla flavor, be sure to use the best quality vanilla bean extract.

• Don't over-mix your cake batter. You want the cake to remain light and fluffy, avoid over-mixing it and you will achieve just that 🙂

⏲️ Storage Instructions

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.

Freeze this vanilla cake without the frosting by allowing it to completely cool after baking. Wrap it tightly in plastic wrap and then wrap it again in foil. Freeze for up to 3 months. 

To defrost, remove it from the freezer and place it in your refrigerator, still wrapped, for several hours or 24 hours until it's thawed. To serve, make the frosting, spread it over the cake and serve.

💬 Recipe FAQ's

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