If you’re on the hunt for a timeless dessert that feels like a warm hug from your childhood, look no further than Mom’s Classic Vanilla Cake Recipe. This cake is a perfect balance of fluffy texture, sweet vanilla aroma, and rich buttery goodness that makes every bite unforgettable. Whether it’s for a special celebration or a simple weekend treat, this recipe brings that nostalgic magic right to your kitchen, creating a cake that is as delicious as it is heartwarming.
Ingredients You’ll Need
The beauty of Mom’s Classic Vanilla Cake Recipe lies in its simplicity. Each ingredient is thoughtfully chosen to build that perfect taste and texture, from the creamy butter to the fragrant vanilla. Let’s take a closer look at the essentials that bring this cake to life.
- All-purpose flour: Provides the sturdy yet tender structure to the cake’s crumb.
- Granulated sugar: Adds the perfect amount of sweetness and helps create a soft crumb.
- Unsalted butter (softened): Offers rich flavor and moisture, ensuring the cake stays tender.
- Milk: Keeps the batter smooth and helps the cake stay moist after baking.
- Large eggs: Bind the ingredients together and lend structure and lift.
- Vanilla extract: The key to that warm, inviting aroma that makes this cake so classic.
- Baking powder: Helps the cake rise beautifully and keeps it fluffy.
- Salt: Enhances the sweetness and balances flavors throughout the cake.
- Baking soda: Works with the other leavening agents to create a delicate crumb.
- Powdered sugar: Essential for the smooth, sweet icing that tops the cake.
- Milk (for frosting): Adjusts the frosting consistency for easy spreading.
- Pinch of salt (in frosting): Keeps the sweetness in check for a balanced frosting taste.
How to Make Mom’s Classic Vanilla Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal. In a large mixing bowl, cream together 1/2 cup softened unsalted butter and 1 1/2 cups granulated sugar until light and fluffy—this step is crucial for a tender cake base. Then, beat in the two large eggs, one at a time, making sure each is fully incorporated before adding the next.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Mixing these dry ingredients well ensures even distribution for a reliable rise and smooth texture in the finished cake.
Step 3: Mix Wet and Dry Ingredients
Alternately add the dry ingredients and the 1 cup of milk to the creamed butter and sugar mixture, beginning and ending with the dry ingredients. Mix gently but thoroughly after each addition to keep the batter light; overmixing can lead to a dense cake. Stir in 2 teaspoons of vanilla extract for that unmistakable flavor.
Step 4: Bake the Cake
Pour the batter evenly into your prepared pan and smooth the surface with a spatula. Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.
Step 5: Make the Vanilla Frosting
Cream together 1/2 cup of softened unsalted butter, then gradually beat in 3 to 4 cups of powdered sugar, alternating with 2 to 3 tablespoons of milk, until you reach your desired frosting consistency. Add 1 teaspoon of vanilla extract and a pinch of salt to balance the sweetness and enhance the flavor. Beat until creamy and smooth, perfect for spreading or piping.
Step 6: Frost the Cake
Once the cake is completely cooled, spread the frosting evenly over the top with a spatula or use a piping bag for a decorative finish. This final touch is what brings Mom’s Classic Vanilla Cake Recipe to life, making it as beautiful as it is delicious.
How to Serve Mom’s Classic Vanilla Cake Recipe
Garnishes
Adding a simple garnish can elevate your classic vanilla cake from everyday to stunning. Try fresh berries, edible flowers, or a sprinkle of finely grated white chocolate for a delicate touch. These little additions bring vibrant color and a hint of freshness that perfectly complements the rich cake and smooth frosting.
Side Dishes
Pairing your cake with a side can be a delightful way to enhance the whole dessert experience. A scoop of vanilla bean ice cream or a dollop of freshly whipped cream adds extra creaminess. For a fruity contrast, a small bowl of macerated strawberries or a tangy raspberry coulis offers a lovely brightness against the cake’s sweetness.
Creative Ways to Present
Looking to impress guests or just have fun with presentation? Cut the cake into small, bite-sized squares and serve on toothpicks for an easy party treat. Or layer slices with fresh fruit and whipped cream to create a quick trifle. Another charming idea is to frost cupcakes using this recipe’s batter and frosting, perfect for individual servings that still capture the magic of Mom’s Classic Vanilla Cake Recipe.
Make Ahead and Storage
Storing Leftovers
Once frosted, your vanilla cake can be stored at room temperature, covered, for up to two days. To keep it moist longer, place it in an airtight container or wrap it tightly with plastic wrap. This will preserve the fresh-baked flavor and texture, so every slice tastes just as heavenly as the first.
Freezing
If you want to keep your cake longer, it freezes beautifully. Wrap the cooled, unfrosted cake layers tightly in plastic wrap and aluminum foil, then freeze for up to three months. When ready, thaw overnight in the refrigerator before frosting. You can also freeze the frosted whole cake, but the texture of the frosting might change slightly upon thawing.
Reheating
While Mom’s Classic Vanilla Cake Recipe is best enjoyed fresh, if you want a warm slice, gently reheat a portion in the microwave for about 10-15 seconds. This softens the cake and gives you that just-out-of-the-oven feeling. Avoid over-heating, which can dry out the cake or melt the frosting too much.
FAQs
Can I substitute ingredients in Mom’s Classic Vanilla Cake Recipe?
Absolutely! You can swap out whole milk for buttermilk for a slight tanginess or use a milk alternative if needed. Just keep in mind that changing ingredients might affect the texture or flavor slightly. Stick to the basics for the most authentic results.
What if I don’t have baking soda?
Baking powder does most of the rising work here, but a small amount of baking soda balances the acidity and helps with browning. If you’re out, you can omit it, though the cake might be a little less tender and golden. Try to replace with the correct combination of leavening agents when possible.
How do I know when the cake is fully baked?
The best test is to insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs clinging, your cake is done. If the toothpick has wet batter, keep baking and check every 5 minutes until ready.
Can I double this recipe?
Yes! Doubling the ingredients works well if you want to make a larger cake or two layers for a tiered dessert. Just make sure to use a larger pan and adjust your baking time accordingly, monitoring doneness carefully.
What frosting flavors pair well with this vanilla cake?
While the classic vanilla buttercream is perfect, you can also try cream cheese frosting for a tangy twist, chocolate frosting for contrast, or even fresh fruit preserves spread thinly beneath the frosting for extra flavor layers.
Final Thoughts
Nothing beats the comforting, timeless joy of Mom’s Classic Vanilla Cake Recipe. It’s a recipe that feels like home in every slice, from the tender crumb to the luscious vanilla frosting. So grab your mixing bowl and butter, and give this beloved cake a try—you might just find your new favorite go-to for every occasion.
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Mom’s Classic Vanilla Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Mom’s Best Cake is a classic, moist, and fluffy vanilla cake perfect for any occasion. This simple recipe combines the rich flavors of butter, sugar, and vanilla with a light and creamy homemade frosting that melts in your mouth. Ready in just 50 minutes, this cake is a delicious treat for family gatherings and celebrations.
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
Frosting:
- 1/2 cup unsalted butter, softened
- 3–4 cups powdered sugar (depending on desired thickness)
- 2–3 tablespoons milk (more if needed)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Cake: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal. This ensures the cake will not stick and will bake evenly.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside to incorporate the leavening agents evenly into the flour.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This step is crucial for a tender cake crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition to ensure proper emulsification.
- Combine Wet and Dry Mixtures: Alternately add the dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix just until combined each time to avoid overmixing, which can make the cake dense.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it onto a wire rack to cool completely before frosting to prevent the frosting from melting.
- Prepare the Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, alternating with milk, vanilla extract, and a pinch of salt. Continue to beat until you reach a smooth and spreadable consistency, adding more milk or powdered sugar as needed.
- Frost the Cake: Once the cake is completely cool, evenly spread the frosting over the top using a spatula or knife. Decorate as desired, slice, and serve.
Notes
- Ensure the butter is softened to room temperature for easier creaming.
- Do not overmix the batter once wet and dry ingredients are combined to keep the cake light and fluffy.
- Use fresh baking powder and baking soda for the best leavening effect.
- The frosting thickness can be adjusted by adding more powdered sugar for a firmer texture or more milk for a thinner spread.
- Store leftover cake covered at room temperature for up to 3 days or refrigerated for up to a week.
