Classic Vanilla Cake Mix

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 8
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This Classic Vanilla Cake Mix is your go-to recipe for a moist, fluffy cake that’s full of rich vanilla flavor. Perfect for birthdays, celebrations, or just because you want a slice of homemade goodness.

Ingredients for Classic Vanilla Cake Mix

All-purpose flour forms the foundation of your cake, providing structure and stability. Granulated sugar sweetens and tenderizes the cake. Baking powder acts as a leavening agent, ensuring your cake rises beautifully. A touch of salt enhances all the flavors, balancing the sweetness. Unsalted butter offers moisture and a rich, creamy texture. Vanilla extract brings the signature flavor that makes vanilla cake so delightful. Whole milk adds moisture and helps bind the ingredients together. Eggs provide structure and richness, contributing to the cake’s light and airy texture.

Tips & Tricks

  • Ensure your butter is truly softened — it should dent easily when pressed but not be melting.
  • Room temperature eggs mix more evenly into the batter, preventing lumps.
  • For a fluffier texture, sift your flour before measuring.
  • Use a scale for precise measurements if you have one — baking is a science!

Serving Suggestions

This cake pairs beautifully with a simple vanilla or chocolate buttercream. For a fresh twist, serve with a dollop of whipped cream and a handful of fresh berries. It’s also delightful with a drizzle of caramel sauce for extra indulgence.

Frequently Asked Questions

Can I use a different type of flour?
Stick with all-purpose flour for the best texture. Alternatives may alter the crumb.
What if I only have salted butter?
You can use it, but omit the added salt in the recipe to balance flavors.
How do I store the cake?
Wrap it tightly in plastic wrap and keep at room temperature for up to 3 days, or refrigerate for longer freshness.

Classic Vanilla Cake Mix Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). Grab two 8-inch round cake pans and give them a good grease and flouring. This helps the cakes release easily once baked.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. You want these dry ingredients well mixed so they distribute evenly throughout the cake.

Add the softened butter to the dry mix. Use a hand mixer on low speed until you get a texture resembling coarse crumbs. This step ensures the butter is evenly incorporated.

In another bowl, whisk together the milk, eggs, and vanilla extract until smooth. Gradually pour this into your dry ingredients, mixing on medium speed. You’re aiming for a smooth, creamy batter without lumps.

Divide your batter evenly between the prepared cake pans. Smooth the tops with a spatula for even baking. Pop them into the oven and bake for 25-30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean.

Once baked, let the cakes cool in their pans for about 10 minutes. Then, turn them out onto wire racks to finish cooling completely. This helps prevent any sogginess from trapped steam.

Why You'll Love This Recipe

  • Simple ingredients you likely already have in your pantry.
  • Quick and easy to prepare, ideal for last-minute baking.
  • Versatile base for customizations like fruit or chocolate chips.
  • Reliable results every time — no surprises, just delicious cake.

Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
3 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
2 tsp vanilla extract
1 cup whole milk
3 large eggs

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs.
4. In a separate bowl, combine the milk, eggs, and vanilla extract. Whisk until well blended.
5. Gradually add the wet ingredients to the dry mixture, mixing on medium speed until smooth and creamy.
6. Divide the batter evenly between the prepared cake pans.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

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