Deliciously Classic: Vanilla Cake Recipe For Every Occasion

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Classic Vanilla Cake Recipe

– Preheat the oven to 350°F and grease and flour two 9-inch round cake pans.
– In a mixing bowl, cream together 1 cup of unsalted butter and 2 cups of granulated sugar until light and fluffy.
– Beat in 4 eggs, one at a time, then stir in 2 teaspoons of vanilla extract.
– In a separate bowl, combine 3 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
– Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of milk, until fully incorporated.
– Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
– Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
– Frost the cakes with your favorite vanilla buttercream frosting and enjoy!

Vanilla Bean Pound Cake Recipe

– Preheat the oven to 325°F and grease and flour a 9×5-inch loaf pan.
– In a mixing bowl, cream together 1 cup of unsalted butter and 1 1/2 cups of granulated sugar until light and fluffy.
– Split a vanilla bean down the middle and scrape out the seeds. Add the seeds to the butter mixture along with 1 teaspoon of vanilla extract.
– Beat in 4 eggs, one at a time, until well combined.
– Gradually add 2 cups of all-purpose flour and 1/2 teaspoon of salt to the butter mixture, mixing until just combined.
– Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
– Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
– Serve slices of the vanilla bean pound cake with a dollop of whipped cream and fresh berries for a delicious dessert.

Coconut Vanilla Cake Recipe

My very best Vanilla Cake - stays moist  days! - RecipeTin Eats
My very best Vanilla Cake – stays moist days! – RecipeTin Eats

– Preheat the oven to 350°F and grease and flour two 9-inch round cake pans.
– In a mixing bowl, cream together 1/2 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy.
– Beat in 2 eggs, one at a time, then stir in 1 teaspoon of vanilla extract and 1 teaspoon of coconut extract.
– In a separate bowl, combine 2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt.
– Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of coconut milk, until fully incorporated.
– Fold in 1 cup of shredded coconut and pour the batter into the prepared cake pans.
– Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
– Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
– Frost the cakes with a coconut cream cheese frosting and sprinkle with toasted coconut for a tropical twist on a classic vanilla cake.