Easy One-Layer Vanilla Cake Recipe: The Perfect Go-To Dessert
Baking a cake doesn’t always have to be a complex process with multiple layers and fancy ingredients. Sometimes, all you need is a simple, comforting vanilla cake that’s easy to make, and yet, so delicious. This easy one-layer vanilla cake recipe is perfect for beginners or anyone looking for a quick and reliable dessert that’s perfect for any occasion. Whether you're celebrating a special event or simply indulging in a homemade treat, this cake is sure to hit the spot.
Why This Recipe?
- Minimal Ingredients: This cake uses common pantry ingredients, so you likely have everything you need at home.
- Quick and Easy: It’s a one-layer cake, meaning you don't need to fuss with multiple cake pans or layers.
- Fluffy and Moist: With the perfect balance of ingredients, this cake turns out light, fluffy, and moist every time.
- Customizable: You can easily add your own twist with frosting, toppings, or flavors.
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120ml) whole milk
Instructions
Step 1: Preheat the Oven and Prepare Your Pan
- Preheat your oven to 350°F (175°C).
- Grease an 8-inch round cake pan with butter or cooking spray and lightly dust it with flour. Alternatively, you can line the bottom of the pan with parchment paper to make sure the cake doesn’t stick.
Step 2: Combine the Dry Ingredients
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt. This will ensure that the dry ingredients are evenly distributed and help create a smooth batter.
Step 3: Cream the Butter and Sugar
- In a separate large bowl, use an electric mixer (or a hand whisk) to cream together the softened butter and sugar until the mixture is light and fluffy. This should take about 3-5 minutes on medium speed. Properly creaming the butter and sugar will help incorporate air into the batter, leading to a fluffy texture.
Step 4: Add Eggs and Vanilla
- Add the eggs one at a time, mixing well after each addition. Beat in the vanilla extract. Mixing the eggs into the butter and sugar mixture will help bind the ingredients together and provide structure to the cake.
Step 5: Add the Dry Ingredients and Milk
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start by adding about one-third of the dry ingredients, mix well, then add half of the milk, followed by another third of the dry ingredients, then the remaining milk, and finally the last of the dry ingredients. Stir until just combined. Be careful not to overmix; this could lead to a dense cake.
Step 6: Pour the Batter into the Pan
- Once your batter is ready, pour it into the prepared cake pan, spreading it evenly with a spatula.
Step 7: Bake the Cake
- Place the pan in the preheated oven and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Oven times can vary, so keep an eye on it after 20 minutes, checking for doneness as you approach the 25-minute mark.
Step 8: Cool and Serve
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, you can enjoy the cake as-is, or frost it with your favorite frosting (buttercream, whipped cream, or cream cheese frosting are great options). You can also dust it with powdered sugar or top it with fresh fruits like berries or sliced bananas.
Tips for Success
- Butter Temperature: Make sure your butter is softened, not melted. Room-temperature butter works best for creaming, which helps incorporate air into the batter.
- Don’t Overmix: Overmixing the batter can make the cake dense and heavy. Mix just until the ingredients are combined.
- Room Temperature Ingredients: Bring your eggs and milk to room temperature before using them in the recipe. This ensures a smoother batter and better cake texture.
- Baking Time: Always start checking the cake around the 25-minute mark by inserting a toothpick. If it comes out clean or with just a few crumbs, it’s ready to go.
Customizations and Variations
While this recipe is delicious on its own, you can add your own personal twist. Here are a few ideas to customize your vanilla cake:
- Add Zest: Add the zest of a lemon or orange to the batter for a citrusy twist that pairs wonderfully with a simple vanilla frosting.
- Mix in Chocolate Chips: If you’re a fan of chocolate, adding ½ cup of mini chocolate chips will make a fun and flavorful variation of this vanilla cake.
- Flavored Frosting: Go beyond vanilla frosting and try chocolate, cream cheese, or strawberry frosting to complement the cake’s flavor.
- Fruit Toppings: Fresh berries, sliced bananas, or even a fruit compote can add some fresh flavor and color to your cake.
Why Vanilla Cake?
Vanilla cake is a timeless classic. It’s the base for countless variations and can be paired with almost anything. Whether you love rich chocolate, fresh fruits, or creamy frosting, vanilla cake acts as the perfect neutral canvas to highlight those flavors.
Frequent Asked Questions About This Bog...
1. Can I use a different type of flour for this cake?
- Answer: The recipe is designed for all-purpose flour. However, you can experiment with cake flour for an even lighter, more delicate texture. If you use gluten-free flour, make sure it’s a 1:1 substitute and check the packaging for any additional binding agents you may need.
2. Can I use margarine instead of butter?
- Answer: While butter adds flavor and texture, you can use margarine as a substitute if necessary. Keep in mind that it may alter the flavor slightly, and the cake might not be as rich as with butter.
3. Can I make this recipe dairy-free?
- Answer: Yes! You can substitute the whole milk with a non-dairy milk like almond, soy, or oat milk. Use dairy-free butter or a plant-based oil in place of the butter to make the cake fully dairy-free.
4. Can I make this cake in advance?
- Answer: Absolutely! You can bake the cake a day or two ahead of time. Store it in an airtight container at room temperature. Just wait to frost it until you’re ready to serve for the best texture.
5. What frosting goes best with this cake?
- Answer: Vanilla buttercream is a classic choice, but you can also use chocolate buttercream, cream cheese frosting, or whipped cream. Fresh berries or a fruit glaze also work beautifully on top.
6. Can I double the recipe to make a two-layer cake?
- Answer: Yes, you can double the recipe to make a two-layer cake. Simply divide the batter evenly between two 8-inch round cake pans and adjust the baking time. You’ll likely need to bake the cakes for an extra 5-10 minutes, so check for doneness with a toothpick.
7. Can I add different flavors to this cake?
- Answer: Absolutely! You can add a teaspoon of lemon or orange zest for a citrusy flavor, or mix in almond extract for a more nutty aroma. Feel free to experiment with different flavors that complement vanilla.
8. How can I ensure my cake doesn’t stick to the pan?
- Answer: Greasing the pan with butter or non-stick spray and lightly dusting it with flour is the best method. Alternatively, you can line the bottom of the pan with parchment paper for extra security.
9. How do I know when the cake is fully baked?
- Answer: The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. It should also begin to pull away from the sides of the pan.
10. Can I freeze this cake?
- Answer: Yes! You can freeze the cake either whole or sliced. Wrap it tightly in plastic wrap, followed by aluminum foil, and freeze for up to 3 months. To thaw, let it sit at room temperature for a few hours before serving.
Final Thoughts
This easy one-layer vanilla cake recipe is a great option for bakers of all skill levels. With simple ingredients, minimal steps, and a soft, fluffy texture, you can enjoy a delicious homemade cake in no time. Plus, it’s versatile enough to customize for birthdays, family gatherings, or even a cozy afternoon treat.
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