I’ve loved baking since I was a child, but I’ve recently started taking baking more seriously. I baked my first birthday sheet cake last month for my niece’s third birthday.
So today on the blog, I’m sharing this simple vanilla cake recipe that is beginner friendly! This recipe will make two 8-inch round cake layers or 18 to 24 standard cupcakes. Alternately, you could also make one 8-inch cake layer and 8-12 18 to 24 standard cupcakes. Most recipes call for cakes to be baked at 350°F, but I bake mine at 325°F.
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If you need a frosting recipe,
FAQS:
How to make homemade frosting?
American Buttercream is the easiest to make. Buttercream is made with only five ingredients: butter, powdered sugar, milk, vanilla extract, and salt. and Click here for The Best Buttercream Recipe! It’s way better than store bought frosting!
Why is baking cakes at 325 degrees Fahrenheit better than 350?
Baking cakes at 325 degrees Fahrenheit as opposed to 350 can yield better results for a few reasons. Firstly, the lower temperature allows the cake to bake more evenly. This slower baking process gives the cake’s structure more time to set properly, resulting in a more tender and moist crumb. The lower temp will also yield flatter cakes, which means less cutting if you’re making a layered cake.
Additionally, baking at a lower temperature can help prevent the cake from developing a tough crust or edges that are overly browned. By gently baking the cake at 325 degrees, you’re less likely to encounter issues like dryness or overcooked areas, ensuring a consistently delicious texture throughout.
Another benefit of baking at a lower temperature is that it gives the leavening agents, such as baking powder or baking soda, more time to work their magic. This can lead to a cake with a lighter, more airy texture.
What is the “reverse creaming” method for mixing the cake batter?
The reverse creaming method is an alternative technique for mixing cake batter that involves a different sequence of adding ingredients compared to the traditional creaming method. In the reverse creaming method, you will mix dry ingredients first, then mix those with your butter, and mix in your wet ingredients last. The reverse creaming method differs from the traditional creaming method in that it coats the flour particles with fat before adding the liquid ingredients. This can result in a more tender and velvety texture, as well as a finer crumb in the finished cake.
Recommended Baking Equipment & Tools
Frigidaire Stand Mixer (Comes in many colors. I have the pink one, of course!)
8-inch Round Cake Pans (pack of 2)
Simple Vanilla Cake
This Simple Vanilla Cake recipe is beginner-friendly! This recipe will make two 8-inch round cake layers or 18 to 24 standard cupcakes. Alternately, you could also make one 8-inch cake layer and 8-12 standard cupcakes.
View the buttercream recipe/tutorial here.
Ingredients
- 2 2/3 Cups All-Purpose Flour (355 g)
- 4 TSP Baking Powder (16 g)
- 1 2/3 Granulated Sugar (335 g)
- 2 TBSP Vanilla Extract (13 g)
- 1 TSP Salt (6 g)
- 1 1/2 Cups Milk - Room Temp (375 g)
- 3/4 Cup (1 1/2 Sticks) Unsalted Butter - Room Temp (170 g)
- 2 Eggs - Room Temp
- For the Buttercream Frosting:
- 2 Cups (4 Sticks) Unsalted Butter - Room Temp (454 g)
- 1 TSP Vanilla Extract (6 g)
- Pinch of Salt
- 4-6 Cups of sifted Powdered Sugar (480 g - 720 g)
- 2 TBSP Milk (30 g)
- Optional: Gel Food Coloring
Instructions
- Preheat your oven to 325 F. If you're making cupcakes, preheat your oven to 350°F instead.
- Prep your pans to your liking. You can use cooking spray, "cake goop," parchment paper, or grease your pan with butter then dust it with flour. I personally just put a few drops of light olive oil in my pans and spread it around with a basting brush.
- Since this recipe yields a layer cake, I recommended the "reverse creaming" method for mixing the batter.
- Mix dry ingredients first. (flour, baking powder, sugar, salt)
- Slice your softened, room-temp butter into pieces. Mix everything until crumbly.
- Now gradually add in your wet ingredients (eggs, milk, vanilla extract) while mixing the batter. It's important to mix the batter until just combined, being careful not to over mix.
- Divide the batter evenly between the prepared pans. Bake at 325°F for 37-45 minutes, or until a toothpick inserted into the middle comes out clean. For cupcakes, Bake at 350°F for 15-20 minutes, or until a toothpick inserted into the middle comes out clean.
- Once done, let cool in the pan for 10 minutes, then transfer to a wire cooling rack for additional cooling.
- Let cake (or cupcakes) cool to room temp before applying frosting. If you apply the frosting while still warm, your frosting will melt and slide off.
Recommended Products
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