🎂 Homemade Vanilla Cake (Soft, Moist & Fluffy)

✅ Makes: 1 two-layer 8-inch cake

⏱️ Time: 20 min prep + 25–30 min baking

⭐ Difficulty: Easy/Medium

⭐ Ingredients

Dry Ingredients

• 2 ½ cups (300g) all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp salt

Wet Ingredients

• 1 cup (226g) unsalted butter, softened

• 1 ¾ cups (350g) granulated sugar

• 4 large eggs, room temperature

• 1 tbsp pure vanilla extract

• 1 cup (240ml) whole milk, room temperature

Vanilla Buttercream Frosting

• 1 cup (226g) unsalted butter, softened

• 3–4 cups (360–480g) powdered sugar

• 2–4 tbsp milk or heavy cream

• 1 tsp vanilla extract

• Pinch of salt

🍰 Instructions

1. Prepare the pans

• Preheat oven to 350°F (180°C).

• Grease two 8-inch round cake pans.

• Line bottoms with parchment paper for easy release.

2. Mix dry ingredients

In a medium bowl:

• Whisk together flour, baking powder, and salt.
  Set aside.

3. Cream the butter & sugar

In a large bowl (hand mixer or stand mixer):

• Beat butter for 2 minutes until creamy.

• Add sugar and beat 3–4 minutes until light and fluffy.

This step helps make your cake soft.

4. Add eggs & vanilla

• Add eggs one at a time, mixing well after each.

• Add vanilla extract and mix.

5. Add dry ingredients & milk (alternating)

Add in 3 parts:

1. ⅓ of dry ingredients → mix lightly

2. ½ of milk → mix lightly
   Repeat until done.

Do not overmix — stop when just combined.

6. Bake

• Divide batter evenly between the two pans.

• Bake 25–30 minutes or until a toothpick comes out clean.

Cool cakes 10 minutes in pans, then transfer to a rack to cool completely.

7. Make the frosting

Beat butter until creamy.
Add powdered sugar gradually.
Mix in vanilla, salt, and milk until smooth and fluffy.

8. Assemble the cake

• Place first layer on a plate.

• Add frosting.

• Place second layer on top.

• Frost top and sides.
  Decorate as you like!

✅ Your Homemade Vanilla Cake is Ready!

Soft, buttery, and rich with vanilla flavor.

❓ Q&A / Troubleshooting

Q1. Why is my cake dense?

A: Common reasons:

• Overmixing the batter

• Not enough baking powder

• Butter and sugar not creamed well

• Cold eggs or milk

Q2. Can I use oil instead of butter?

Yes — replace 1 cup butter with ¾ cup oil, but the flavor will be less buttery and texture more moist.

Q3. Can I make this in one pan instead of two?

Yes, but:

• Use a 9×13-inch pan

• Bake for 30–35 minutes

Q4. Can I make it eggless?

Yes, replace each egg with:

• ¼ cup yogurt OR

• ¼ cup unsweetened applesauce

Cake will be slightly denser.

Q5. How do I get a stronger vanilla flavor?

• Add 2 tbsp vanilla

• Use vanilla bean paste

• Add ½ tsp almond extract (optional, enhances flavor)

Q6. How do I store the cake?

• At room temp: 2 days (covered)

• In fridge: 5–6 days

• Freeze unfrosted layers: up to 3 months

Q7. Can I turn this into cupcakes?

Yes!
Bake 18–20 minutes at 350°F (180°C).
Makes about 24 cupcakes.