Super Moist Vanilla Cake

8/14/2021

This has been one of my most requested recipes, and I thought that now would be a great time to share it.

This cake recipe is the base of all of my cakes. that I make. Meaning, I make this cake recipe, and just add to it to create new flavors. It is a very simple recipe, easy to follow and always turns out super yummy. So give it a try and let me know what you think!

Super moist Vanilla Cake Recipe
By: The Blonde who Bakes

Ingredients:

2 1/2 Cups All Purpose Flour
2 1/2 tsp Baking Powder
1 tsp Salt
1 1/2 Cups granulated sugar
1 C Unsalted Room Temp Butter
3 Large Eggs
1 Tbsp Vanilla Extract
1 tsp Almond Extract
1 C Milk

Instructions:

Preheat oven to 350 F
Prepare baking pans by spraying the entire pan with non stick spray or butter. This recipe is enough for 2- 8" Cake pans or 4- 6" cake pans
In a large bowl, measure out: flour, baking powder and salt into a bowl. Whisk and set it aside.
In a stand mixer, Cream the butter and sugar together with a whisk attachment until creamy. (2-3 minutes on medium/high).
Slow your mixer down and add in your Eggs, and flavour extracts.
Stop mixer, scrape down bowl with a rubber spatula.
Put mixer on slow speed, and add in your dry ingredients from the large bowl.
Add your milk into the batter. Mix on medium speed until everything is incorporated.
Turn your mixer off, and detach your bowl from the mixer.
Divide your batter evenly into your prepared baking pans. ( I like to fill my pans about 1/2 way full. Nothing above the half way mark. This will help your cake to not overflow while baking)
Bake your cakes at 350F. (8' cake for 30-32 minutes) (6" cake for 28-30 minutes).
Once your cakes are done baking, let them cool IN THE PANS on a baking rack for about 10-20 minutes.
Once cooled, cut off the rounded cake top while in the pan. Place a cake board on top and flip over. Remove the cake pan. And place your single cake layers in the freezer to set and firm up.
Let the cake layers freeze for about 3-5 hours and then fill yo0ur cake and decorate.

ENJOY!!!!!

7 Comments

Hi, Im Whitney Berge

Aka, The Blonde who Bakes,
I am a wife and mom of 3, and a self- taught baker. I did not attend any formal culinary training, but I believe that nothing compares to learning as you go.
Being in the kitchen baking is something that has always been special to me, and I knew that I could use my business knowledge as well as my baking experience to bless others with some delicious desserts, but also teach them that they can do it as well.
About 15 years ago, I made the decision to not continue in my schooling for Sports Medicine and jumped in to selling my cakes and desserts.
My clientele grew steadily, and I had some very loyal customers. So I made the decision to open up a brick and mortar bakery.
a few years into the bakery, I had my first child. Though it was difficult trying to navigate being a new mom and business owner, I pushed though and continued with my dream. 3 months later, I had a very big surprise that I was pregnant again with baby boy #2. This is when I had to re-evaluate and make the hard decision to close my bakery. Little did I know, that was the best decision I could have ever made.

1 year after closing my bakery doors, I wanted to get back to my passion for baking
I knew that I needed to change my business strategy because I wanted to be at home with my 2 boys, yet still be able to be Whitney and continue to grow as an entrepreneur. After many long nights of trying to figure out how I could change my business structure yet do what I love.
I knew that I still wanted to bake desserts for people, but I wanted to focus a lot more of my energy on teaching others how to bake and create delicious and beautiful things.

And that my friends, is when The Blonde who Bakes came to be.

Andrea Miller

8/20/2021 09:12:27 am

This recipe is AMAZING, thank you for sharing . I've been using one very similar with less butter sugar and flour by about half a cup. Also I've never added almond extract. I used butter milk because I always have and it's in my fridge . I will forever use this recipe. Yum 😋

Chloe French

12/31/2021 08:28:26 am

Is this the same recipe used for vanilla cupcakes as well?

Magan

2/5/2022 01:15:17 pm

Do you wrap your cakes in anything when you put them in the freezer or do you just set them in their on the cake board?

10/21/2023 01:39:49 pm

Plastic wrap really good. Cake will dry out if not.

Rosie Rycroft

11/21/2022 12:03:58 pm

Hi, I have been watching you on instagram for a while now, and as it is my daughters 16th birthday, I knew I wanted to try and copy one of your fabulous creations. However, I also have to prepare a large buffet, so wanted to know if I could cook the cakes ahead of time (thinking 3-4 days) and then take them out of the freezer to frost and decorate a day before? Thanks so much. Rosie

Suzan link

2/10/2023 03:41:08 pm

That vanilla cake must be delicious! I'm looking forward to trying it out!

Jane S.

3/17/2024 06:01:45 pm

This recipe is excellent, and will be my new go-to for every occasion that calls for cake! The addition of the almond extract really elevates the flavor. Thank you for sharing it with us.