Perfect Round Vanilla Cake
Description
A classic, soft, and fluffy vanilla cake that holds its shape beautifully in a round pan. Ideal for birthdays, celebrations, or any occasion where a timeless dessert is needed.
Ingredients
For the cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
For the frosting (optional):
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2–4 tablespoons milk
Equipment
- Two 8- or 9-inch round cake pans
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Cooling rack
Instructions
- Preheat oven
- Set oven to 350°F (175°C). Grease and flour the cake pans.
- Mix dry ingredients
- In a bowl, combine flour, baking powder, and salt. Set aside.
- Cream butter and sugar
- In a separate large bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).
- Add eggs and vanilla
- Beat in eggs one at a time, then add vanilla extract.
- Combine wet and dry ingredients
- Gradually add dry ingredients alternately with milk, starting and ending with the flour mixture. Mix until smooth.
- Bake
- Divide batter evenly between prepared pans.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool
- Let cakes cool in pans for 10 minutes, then transfer to a cooling rack to cool completely before frosting.
- Frost (optional)
- Beat butter for frosting until creamy, gradually add powdered sugar, vanilla, and milk until smooth.
- Spread evenly between layers and over the top and sides of the cake.
Tips
- For an even taller cake, use a 9-inch pan or add a third layer.
- Sift flour to avoid lumps and achieve a lighter texture.
- Room-temperature eggs and butter give the best rise and fluffiness.
This recipe yields a perfectly round, tender vanilla cake that’s versatile for any occasion and pairs beautifully with buttercream, whipped cream, or fruit toppings.