One thing every baker needs is a delicious made from scratch Fluffy Vanilla Cake Recipe. A light, slightly moist cake texture that can be used for either round, square, or cupcake occasions. This recipe twist on the classic vanilla cake comes from a mixture of different cakes I’ve tried or seen in the past. It’s one of the best cake recipes because it simple and has a wonderful vanilla flavor. Plus, its the perfect base for decorating with spring colored frostings.
Vanilla Cake with Cake Flour
When I want to create a tender crumb texture in my cakes, I always grab cake flour. It has a lower protein content when compared to All Purpose Flour so its softer and absorbs more moisture. In this recipe I did a 2:1 mixture of cake flour to all purpose so the structure was firm enough to make a layer cake.
Vanilla Cake with Vanilla Yogurt
Yes, vanilla yogurt is my oil substitute in this cake batter. Not only does yogurt add moisture, its tangy vanilla flavor is drool worthy. The acidity also reacts with the baking powder to create a nice rise.
Using Egg Whites in a Cake Recipe
Egg whites are used instead of whole eggs in most recipes to create a fluffy rise when combined with sugar. However, they can also have a drying affect if not mixed with any fat or oil. Hence, the use of vanilla yogurt. So, why did I choose egg whites over whole eggs? I love the consistency of angel food cake and wanted to incorporate some of that into my sponge.
How Do You Make a Cake Fluffy?
For extra fluffy cakes, separate the egg whites from the egg yolks. Beat the egg whites and then fold them into the batter as the last step before baking.
5 Reasons Why this is the BEST Fluffy Vanilla Cake Recipe!
- It’s both moist and fluffy!
- Pairs well with any flavor cake frosting.
- Can double as a cupcake recipe.
- Sturdy for using as a layer cake.
- Great vanilla flavor!
Tips for making Homemade Vanilla Cake Recipe
- Weigh your flour with a small kitchen scale.
- Use softened unsalted butter. Leave your cold butter on the counter for several hours.
- I used 2% milk for this recipe, but feel free to switch out for whole milk.
- Be generous with your heaping tablespoon of vanilla extract.
- Let egg whites warm to room temperature before whipping.
- Use a spatula to gently fold your egg whites into the batter. I add a third of the egg whites at a time and gently run my spatula across the center and around the edges a few times before adding more.
- If you decide to make a layer cake, measure your batter evenly by weighing with a kitchen scale.
- Bake all three layers on the same rack. Check each layer individually with a toothpick for doneness. Sometime one will bake faster depending on where it is placed in the oven.
- Let cakes completely cool before removing from cake pans.
- Decorate your cake with Lavender Buttercream !!!
More Cake Recipes You Might Like:
Ingredients
- 2 Cups (250 g) Cake Flour
- 1 Cup (125 g) All Purpose Flour
- 1 Tbsp Baking Powder
- 1 tsp Kosher Salt
- 6 Tbsp Unsalted Butter softened
- 1 ½ Cups (300 grams) Granulated Sugar
- 1 Tbsp Vanilla Extract
- 1 Cup (240 ml) Milk 2% or Whole
- ½ Cup (120 g) Vanilla Yogurt
- 6 Egg Whites room temperature
Instructions
- Preheat Oven to 350 F (176 C) and prepare three 6 inch cake pans with baking spray, then line the bottom with parchment paper.
- In a medium bowl hand whisk together sifted flours, baking powder and salt. Set aside.
- Using a hand mixer and a large bowl cream together softened butter and sugar. (You can also use a stand mixer with paddle attachment. You will just have to transfer the batter from to a separate bowl to use the stand mixer for whipping egg whites.)
- Add vanilla, milk, and yogurt. Mix until incorporated.
- Spoon in flour mixture and mix until a smooth batter is formed.
- Next, add egg whites to bowl of stand mixer and whip in medium high for 6-8 minutes until stiff peaks form. ( You can whip you egg whites in the stand mixer, while you make the cake batter using a hand mixer in separate bowl to save time.)
- Gently fold stiff egg whites into cake batter a third at a time until fully incorporated. (Do not stir.)
- Measure and divide cake batter evenly into the three prepared pans.
- Bake on the middle rack for 35-40 minutes until toothpick inserted into the center comes out clean or with small crumbs.
- Let cakes cool completely on rack before removing from pans.
Notes
Tried this recipe?Let us know how it was!
Cathy Owens
Can you freeze this cake?
Jenn
If its already frosted, set in the freezer uncovered for a couple hours to harden, then wrap in plastic wrap securely and a final layer of aluminum foil. If its just the cake with no frosting, wrap in plastic then aluminum foil and freeze.
Playful Cooking
I am always looking for 6 inch pretty cake and this one looks so perfect! And that pretty pink frosting.
Jenn
Thank you so much!! 6 inch cakes are my favorite to make!!
Amanda Yang
Hi Jenn! This recipe looks amazing and I’m so excited to try it! But i was wondering how the recipe would be altered to make 2 9-inch cakes. Would the quantities have to be increased or is it fine with the original recipe? Also, how would the bake time/temperature change? Thanks!
Jenn
You can make two 8 inch cakes with this recipe, but I’m worried it would result in very thin cakes if you used 9 inch pans. Baking temperature will not change. The two 8 inch cakes may need to bale a few minutes longer, always best to check with tooth pick and exact time and then adjust.
Linda
i don’t always have cake flour on hand. Do you think I can use the DIY version of cake flour (1 cup minus 3 tablespoons of all purpose flour and add 3 Tablespoons of corn starch) in this recipe?
Jenn
Hi Linda, You can make Cake Flour, by measuring one cup of All Purpose Flour, removing 2 Tbsp and then replacing them with 2 Tbsp of Cornstarch. I prefer to weigh the flour so the measurement is exact. Also make sure to hand whisk them together in a small bowl. Happy Baking!
Linda
Thanks Jenn! Love your blog! The recipes and pictures are EVERYTHING!
hansini
hey! can one make this just with all purpose flour too?
Jenn
Yes, the texture won’t be as light and fluffy though.
odalis
I forgot to whip eggs together and just folded them into the cake and now my cake won’t cook !
Ashok
Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will Share your Rrecipe with my friends. Hope they will love it too.
Ronak Mehta
Thank you for sharing this delightfully easy, mouthwateringly delicious recipe. Have baked this cake several times since I first tried it a few weeks back and it’s been a huge success each time!
Jenn
I’m so glad!! Thanks for trying it and giving feedback!
Betsy
Can I bake it in one tin instead of three.? My oven won’t fit three pans it is smaller
Jenn
Yes, you can use a 9x13x2 inch rectangular pan.
Rachel
You are extremely talented!!!