Vanilla Cake – The Perfect Base For a Variety of Frosting Flavors

Vanilla cake is the perfect base for a variety of frosting flavors. Try it topped with your favorite buttercream or cream cheese frosting for birthdays, holidays, or any other occasion.주문제작케이크


Sift flour, sugar, baking powder and salt together. Add melted butter and canola oil beating until combined. Then add eggs one at a time beating well after each addition.


This vanilla cake recipe is so moist that it stays soft and fluffy for days. The key is using a combination of techniques that give it extra lift: -Using cake flour (bleached for a whiter color) and the reverse creaming method for a light and airy crumb. -Adding yoghurt and the buttermilk (being slightly acidic helps activate the self raising flour). -Making sure the ingredients are at room temperature for maximum moisture absorption. -Sifting the dry ingredients before mixing – this ensures they combine properly and removes any clumps of flour. -Being careful not to over-mix the batter – this is one of the biggest mistakes bakers make that makes their cakes dry and dense.주문제작케이크

The result is a vanilla cake that is light and fluffy, with a melt-in-your-mouth tender crumb and delicious vanilla flavor. This recipe is versatile enough to suit any occasion, and it’s easy to customize with your choice of frosting and decorations.

The most common frosting for vanilla cakes is a simple buttercream, which can be colored or flavored to fit any occasion. For a special touch, try brushing the cake with a layer of simple syrup before frosting. This will help keep the cake extra moist for days and can also be used as a decorative garnish.


A great vanilla cake recipe starts with high quality ingredients. A vanilla extract that tastes like vanilla is a must (not imitation). It is also important to use room temperature eggs and milk. This will help the ingredients emulsify and combine more evenly. This is especially true for the butter, which will become clumpy if you try to beat it when cold.

Using cake flour and the reverse creaming method is also key to creating a light, fluffy vanilla cake. You can even add a touch of oil to the recipe for extra moistness. This cake is also incredibly versatile. It works well as a layer cake, sheet cake, or cupcakes.

When choosing the frosting for your vanilla cake, you can go classic with a simple buttercream or create something unique and flavorful. Try adding a hint of citrus or chocolate for an added dimension.

To ensure a light and fluffy cake, always sift the flour and baking powder together before mixing it into the batter. This will aerate the batter and remove any clumps of flour. It is also very important to not over mix the batter. Once all of the dry ingredients are combined, add in the buttermilk and eggs. Then, slowly fold in the rest of the flour. Be sure to use bake-even strips when prepping your pans for even baking.


You can make this cake without a mixer as long as you have the ingredients at hand. The sifted flour and baking powder, sugar, eggs, milk, vegetable oil, and vanilla extract are basic pantry staples that you probably have on hand. You can also add a pinch of salt and sour cream to the batter to keep the cake moist.

You will need to beat the butter and sugar together until the mixture is light and fluffy – this takes 3 minutes or so at medium speed. The plush, fluffy crumb of this cake is thanks to double lifting power – the whipped eggs lift the batter and the baking powder helps the cakes rise even more.

The sour cream keeps the cake moist and gives it a light and tender crumb. The yogurt also activates the self raising flour so it can rise properly.

Eggs add structure to the cake and are very important for cakes that need to hold up a lot of frosting or piles of berries or cream. The best eggs for cake are those that have been at room temperature so they can incorporate into the batter properly and create a stable crumb.

Finally, the milk and vegetable oil add moisture to the batter as well. Then it is a simple case of pouring the wet ingredients over the dry and stirring them just enough to evenly combine them. Divide the batter between the two pans and tap the pans on the counter to get rid of any air bubbles, then bake until golden and a toothpick inserted into the centre comes out clean.


Vanilla is a neutral flavor that can be used in a variety of ways. It goes well with many other flavors and works as an excellent base for frostings, fillings, and toppings. For example, it pairs well with chocolate – which is why it’s commonly served at weddings and anniversary celebrations – or with fruits like blueberries or raspberries. It also goes perfectly with savory dishes, including root beer floats and banana splits.

Vanilla cakes are also a great option for making ahead. Once cooled, they can be wrapped tightly in plastic wrap and stored in the fridge for several days, or even longer. This makes them a convenient choice for parties or events when you may not have much time to bake in advance.

You can use this vanilla cake recipe to make a layer or two of any size you desire, but it is a bit heavier than other light recipes like Japanese sponge cakes and chiffon cakes. This is due to the reverse creaming method and use of cake flour which helps them hold their shape.

Regardless, the layers are still incredibly moist thanks to the high butter content and use of oil. This makes them stable enough to support piles of frosting and berries or tart, strong-flavored fruits such as lemon or lime.