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Vanilla Cake Recipe

Vanilla Cake Recipe

A soft, fluffy vanilla butter cake inspired by Japanese sponge techniques and classic Western flavor — ultra-moist for up to 4 days without losing texture or freshness. Perfect for birthdays, celebrations, or whenever you need a failproof vanilla cake.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 8 pieces
Course: Cake, Dessert
Cuisine: Fusion, Western-Japanese
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups All-purpose flour do not substitute with self-raising
  • 2.5 teaspoons Baking powder
  • 1/4 teaspoon Salt
  • 4 large Eggs room temperature
  • 1.5 cups Caster sugar or granulated sugar
  • 1/2 cup Unsalted butter cubed
  • 1 cup Whole milk do not substitute with non-dairy
  • 3 teaspoons Vanilla extract best quality available
  • 1 tablespoon Vegetable oil

Equipment

  • Stand Mixer or Hand Mixer
  • Mixing bowls
  • Whisk
  • 8-inch Round Cake Pans
  • Measuring cups and spoons
  • Rubber spatula
  • Cooling rack
  • Oven

Method
 

  1. Preheat oven to 350°F (180°C). Grease and line two 8-inch cake pans.
  2. In a large bowl, beat the eggs for 30 seconds. Gradually add sugar while beating. Continue beating for 7 minutes until tripled in volume and glossy.
  3. Sift together flour, baking powder, and salt. Gently fold into the egg mixture in 3 batches using low speed or a spatula. Do not overmix.
  4. Heat milk and butter together until hot and butter is melted. Stir in vanilla and oil.
  5. Whisk 1 cup of the egg batter into the hot milk mixture to temper. Gently fold this back into the main batter.
  6. Divide batter evenly into pans. Tap pans on the counter 3 times to remove air bubbles.
  7. Bake for 28–32 minutes until golden brown and a toothpick inserted in the center comes out clean.
  8. Cool in pans for 15 minutes. Then invert onto cooling rack and cool completely before frosting.

Notes

Brush cooled layers with simple syrup before frosting to lock in moisture. For extra tenderness, add 1 tbsp sour cream or ricotta to the batter.