Classic Vanilla Cake with Fluffy Crumb

Name: Classic Vanilla Cake with Fluffy Crumb
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 12 servings
Ingredients: 240 g All-Purpose Flour; 220 g Granulated Sugar; 2 pcs Eggs; 10 g Baking Powder; 120 g Unsalted Butter; 180 ml Whole Milk; 3 g Fine Sea Salt; 30 g Neutral Vegetable Oil; 8 ml Vanilla Extract

Prep: 25 Minutes

Cook: 30 Minutes

12 servings

Easy

Classic Vanilla Cake with Fluffy Crumb is a soft, tender vanilla cake recipe made with butter, milk, and eggs for a classic cake you can bake anytime. This easy baking idea uses the creaming method for a fluffy, bakery-style crumb that’s perfect for birthdays, celebrations, or simple afternoon treats. Ideal for layering, frosting, and decorating.

Calories: 260 kcalProtein: 4 gCarbs: 34 gFat: 12 g

Prep25 Minutes

Bake30 Minutes

Servings12

DifficultyEasy

Ingredients

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Steps

Preheat the oven to 180°C (350°F). Grease and line two 20 cm (8-inch) round cake pans with parchment on the bottom.
Ensure the unsalted butter and eggs are at 20–22°C (68–72°F). The milk and vanilla extract should also be around 20–22°C (68–72°F) for an even batter.
In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until well combined, then set aside.
In a large mixing bowl, beat the unsalted butter and granulated sugar with a hand mixer or stand mixer on medium speed for 3–4 minutes, until very light, pale, and fluffy in texture.
Add the eggs one at a time, beating well after each addition until the mixture looks smooth and slightly thickened, then mix in the vanilla extract just until incorporated.
Add the neutral vegetable oil and beat on low speed until it is fully blended and the batter looks glossy and homogenous.
On low speed, add the dry ingredients in three additions, alternating with the whole milk in two additions (dry-wet-dry-wet-dry), beginning and ending with the dry. Mix only until a smooth, thick but pourable batter forms with no visible streaks of flour.
Divide the batter evenly between the prepared pans, smoothing the tops with a spatula so the layers are level and of similar thickness.
Bake both pans at 180°C (350°F) for 25–30 minutes, rotating once halfway, until the tops are lightly golden, the edges just start to pull away from the sides, the centers spring back when gently pressed, and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
Transfer the pans to a wire rack and let the cakes cool in the pans for 15 minutes. Run a thin knife around the edges, turn the cakes out, peel off the parchment, and place them right-side up on the rack.
Allow the layers to cool completely on the wire rack for 45–60 minutes. The crumb should feel soft, fluffy, and tender yet hold its shape cleanly when sliced, making the cake ideal for layering and decorating.