Light and fluffy vanilla cake is a classic and timeless dessert that never fails to delight. Made with simple ingredients like butter, sugar, eggs, flour, and vanilla extract, this cake is a celebration of delicate flavors and airy texture. The key to achieving the perfect light and fluffy consistency lies in the mixing method—creaming the butter and sugar until light and fluffy, then alternating with the dry ingredients and liquid to create a smooth batter. Baked to golden perfection, the cake rises beautifully, filling the kitchen with a warm, inviting aroma. Whether enjoyed on its own or dressed up with frosting and decorations, a slice of light and fluffy vanilla cake is sure to bring joy to any occasion.
Step-by-step: Light and fluffy vanilla cake
Prep: Preheat the oven to 325°F / 165°C / Gas Mark 3. Grease and line 3 x 7-inch round cake pans or 2 x 8-inch round cake pan with parchment paper.Pro tip – You can also make 4 x 6-inch round cakes for a tall cake.
Dry ingredients – Sift flour with baking powder and salt. Set aside Wet ingredients: In the bowl of a stand mixer with the paddle attachment, cream butter, and half the sugar until light and fluffy. Next, add egg yolks one at a time. Followed by the vanilla extract. Wet to dry: Add the flour mixture and milk and combine well. Scrape the bowl to ensure no dry flour is left on the bottom.
Whip whites: In a clean, grease-free bowl of a stand mixer with the whisk attachment, whip the egg whites with cream of tartar. Gradually add the remaining sugar and continue to whip until stiff peaks form. Fold the whipped egg whites into the cake batter in three or four additions, making sure to use the folding motion. Bake: Divide the batter between the prepared baking pans. Bake for about 25 to 30 minutes until a skewer inserted in the center comes clean.Pro tip – I like to use cake strips to ensure my layer cakes bake flat without a dome. Cool in the pan for 10 minutes, then invert to a cooling rack and cool completely. Always cool cakes completely before you decorate or store them away.
Vanilla buttercream
In a stand mixer with a paddle the attachment, cream butter with salt for a minute. Then, gradually add the powdered sugar and vanilla extract. Once all the powdered sugar is in – gradually add the whipping cream. Continue to whip until you have a light and fluffy whipped cream consistency ( 2 to 3 minutes).Pro tip – If you do not whip the consistency will be very soft. The whipping will add volume to the buttercream making it light and fluffy.
Assemble
Level: Using a bread knife or cake leveler, cut the domes off the cake layers. Then, brush each layer with the cooled simple syrup. Place a cake layer on the cake board or cake stand.½ cup Simple syrup Stack – Top with a big dollop of the vanilla buttercream – spread evenly with a straight-edged spatula. Top the second cake layer on top, followed by more frosting until you have used up all three layers. Place the cake in the fridge for 15 minutes so the layers hold together. Pro tip – Chilling the cake at this point will ensure the layers don’t move when you frost the outside.
Frost – Spread the remaining frosting on the top and around the cake. Use a straight-edge spatula for the top, an off-set spatula, and a bench scraper to smooth the sides. Final touches – Place the remaining frosting in a piping bag with a star or round piping tip and pipe a border or swirls on top.
Frequently asked questions
Creative ways to serve vanilla cake
Mini Vanilla Layer Cakes: Create mini vanilla layer cakes using a round cookie cutter to cut out small rounds from the cake layers. Stack them with layers of frosting in between for mini cake towers. Top each mini cake with a decorative frosting swirl, fresh fruit, or edible flowers. Naked Cake: Embrace the “naked cake” trend by frosting the cake layers thinly, allowing the layers to show through. Decorate with fresh berries, edible flowers, or a dusting of powdered sugar for a rustic and elegant look. Cake Push Pops: Serve the cake in push pop containers, alternating layers of cake and frosting. This makes for a fun and portable dessert that guests can enjoy on the go. Cake Parfaits: Layer chunks of vanilla cake with whipped cream, fruit compote, or chocolate ganache in clear glass containers to create visually appealing cake parfaits. Top with a dollop of whipped cream and a sprinkle of cake crumbs. Ice Cream Sandwiches: Slice the vanilla cake into thin layers and use them as the “bread” for ice cream sandwiches. Add a scoop of your favorite ice cream between two cake slices and roll the edges in fun toppings like mini chocolate chips or crushed nuts. Cake Truffles: Crumble the cake layers and mix them with frosting to create cake truffles. Roll the mixture into small balls, dip them in melted chocolate, and garnish with sprinkles, crushed nuts, or colored sugar. Cake Tiramisu: Substitute the traditional ladyfingers in tiramisu with layers of vanilla cake soaked in coffee and layered with mascarpone cheese mixture. Dust with cocoa powder for a delightful twist on a classic dessert. Cake Milkshakes: Blend chunks of vanilla cake with vanilla ice cream and milk to create cake milkshakes. Top with whipped cream and a mini slice of cake for a sweet and creamy treat. Cake Kabobs: Cut the cake into cubes and skewer them with fresh fruit pieces. Drizzle with a complementary sauce, such as caramel or chocolate, and serve as cake kabobs. Cake Fondue: Slice the cake into bite-sized cubes and serve with a warm chocolate or caramel fondue for dipping. Provide an assortment of toppings like chopped nuts, sprinkles, and shredded coconut for guests to coat their cake bites. Deconstructed Cake: Present the cake in a deconstructed form by serving cake cubes, frosting, and various toppings in separate bowls. Guests can build their own cake creations, allowing for customization.
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