Content

• Ingredients
• Method 1: Traditional Vanilla Cake
• Method 2: Wet and Delicate Vanilla Cake
• Method 3: Egg-Free Vanilla Cake
• Method 4: Vanilla cake without milk
• Method 5: Gluten Free Vanilla Cake
• Method 6: Vegan Vanilla Cake
• Steps
• Method 1 of 6: Traditional Vanilla Cake
• Method 2 of 6: Wet and Delicate Vanilla Cake
• Method 3 of 6: Egg-Free Vanilla Cake
• Method 4 of 6: Dairy-Free Vanilla Cake
• Method 5 of 6: Gluten Free Vanilla Cake
• Method 6 of 6: Vegan Vanilla Cake
• Tips
• Warnings
• What do you need

Due to its tenderness and sweetness, vanilla cake is very popular all over the world. Vanilla cake can be decorated with a wide variety of additives: fruits, chocolate, fondant, icing sugar, candies, nuts, marshmallows, sprinkles, spices, and so on. There are many recipes. This article provides six ways to make vanilla cake.

Ingredients

Method 1: Traditional Vanilla Cake

• 1½ cups (150 grams) sifted baking flour (mix 120 grams of fine flour and 30 grams of cornstarch)
• 1½ teaspoon (5.5 grams) baking powder
• ¼ teaspoon (2 grams) salt
• ½ cup (120 grams) unsalted butter
• 1 cup (200 grams) sugar
• 2 large eggs
• ½ teaspoon (2.5 ml) vanilla extract
• ½ cup (120 ml) whole milk

Method 2: Wet and Delicate Vanilla Cake

• 1½ cups (340 grams) room temperature salted butter
• 2¼ cups (460 grams) sugar
• 4 egg whites
• 3 teaspoons (15 ml) vanilla extract
• 3 cups (390 grams) plain flour
• ¼ teaspoon (1.7 grams) baking soda
• 2¾ teaspoon (10 grams) baking powder
• 1½ cups (360 ml) milk

Method 3: Egg-Free Vanilla Cake

• 1 cup (130 grams) plain flour
• ½ cup (100 grams) sugar
• 1 teaspoon (3.5 grams) baking powder
• ½ teaspoon (3.5 grams) baking soda
• A pinch of salt
• ¼ cup (60 ml) ghee or oil
• 1½ teaspoon (7.5 ml) vanilla extract
• ½ cup (120 ml) milk
• 1 tablespoon (15 ml) vinegar of any kind

Method 4: Vanilla cake without milk

• 1¾ cup (230 grams) flour
• 1 cup (200 grams) sugar
• 1 teaspoon (7 grams) baking soda
• ½ teaspoon (3.5 grams) salt
• 1 teaspoon (5 ml) white vinegar
• 2 teaspoons (10 ml) vanilla extract
• ⅓ cup (80 ml) vegetable oil
• 1 cup (250 ml) cold water

Method 5: Gluten Free Vanilla Cake

• 1 cup (225 grams) butter
• 2 cups (400 grams) granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons (10 ml) pure vanilla extract
• 3½ cups (450 grams) gluten-free flour mixture and a little more flour for dusting
• 1 tablespoon and 1 teaspoon (together 14.5 grams) baking powder
• 1 teaspoon (3.5 grams) baking soda
• 1 teaspoon (3 grams) xanthan gum (food supplement E415)
• 1 teaspoon (7 grams) salt
• 1½ cups (370 ml) hot cow's milk or rice milk

Method 6: Vegan Vanilla Cake

• 1 cup (250 ml) regular soy milk
• 1 tablespoon (15 ml) apple cider vinegar
• 1½ cups (200 grams) plain unbleached flour
• 1 cup (250 ml) white vinegar
• 1 teaspoon (7 grams) baking soda
• 1 teaspoon (3.5 grams) baking powder
• ¼ cup (60 milliliters) water
• 1 tablespoon (15 ml) lemon juice
• 1 tablespoon (15 ml) vanilla extract
• ¼ teaspoon (1.3 milliliters) almond extract

Steps

Method 1 of 6: Traditional Vanilla Cake

1. 1 Get ready to bake your cake. Preheat oven to 200 degrees Celsius. Take a 20-centimeter baking dish, dust it with flour and brush with melted butter or vegetable oil (use a baking brush for this).
2. 2 Sift dry ingredients, excluding sugar. Take a large bowl and sift into it the baking flour (if you don't have special baking flour, mix 2 tablespoons of wheat flour and cornstarch at the rate of 2 tablespoons of starch per cup of flour), baking powder, and salt. Sift dry ingredients well to make them airy and fluffy.
3. 3 Add butter, one teaspoon at a time. Take a teaspoon of butter and add it to the dry ingredients. Stir the ingredients with an electric or hand blender. Continue adding butter gradually until you have used all ½ cup (120 grams) of butter. The result should be a crumbly sand mixture.
4. 4 Add sugar and eggs. Gradually add sugar, one tablespoon at a time. Not add all the sugar at once. To keep the vanilla cake moist, add one ingredient at a time. After sugar, gradually add eggs. Mix the ingredients thoroughly with a blender so that the mixture resembles dense sand.
5. 5 Add vanilla extract and milk. Slowly pour milk and vanilla extract into the dough. Stir the dough until it is shiny and smooth and free of flour marks.
6. 6 Place the dough in a baking dish. Use a rubber spatula to transfer the prepared dough to a baking dish.
7. 7 Bake a cake. Place the batter in the oven for 30–35 minutes. The finished biscuit restores its shape if you press it with your finger. You can also test the doneness with a toothpick - if you pierce the cake with a toothpick, it stays dry.
8. 8 Wait for the cake to cool. Turn the cake over and place it on the wire rack. To remove the cake from the mold, walk along the edge with a knife. After that, the cake should fall out. Wait about 5 minutes for it to cool down.
9. 9 Cover the cake with icing. Apply your favorite icing to the cake. You can also garnish the cake with fruit slices, sprinkles, nuts, chocolate chips, coconut flakes.
10. 10 Bon Appetit!

Method 2 of 6: Wet and Delicate Vanilla Cake

1. 1 Get ready to bake your cake. Preheat oven to 180 degrees Celsius. Take a 20-centimeter baking dish, dust it with flour and brush with melted butter or vegetable oil (use a baking brush for this).
2. 2 Whisk in the butter and sugar. Using an electric or hand blender, blend the butter and sugar for about 2 minutes until smooth. This will create a light yellow fluffy mixture.
3. 3 Add egg whites and vanilla extract. Pour the egg whites and vanilla extract into the whipped mixture and stir for one minute.
4. 4 Combine dry ingredients in a separate bowl. Add flour, baking powder, and baking soda to a bowl. Stir them with a wooden spatula.
5. 5 Add ⅓ flour mixture to the beaten mixture. Slowly add ⅓ flour mixture to the beaten mass.
6. 6 Add ½ milk. Pour ½ of the milk and add it to the mixture. Stir the mixture on medium speed.
7. 7 Continue to alternately add flour and milk to the mixture. Repeat these two steps three times. Stir the mixture thoroughly each time. Thanks to this, the cake will turn out to be tender and airy.
8. 8 Transfer the dough to a baking dish. Use a rubber spatula to transfer all of the dough to a baking dish.
9. 9 Bake a cake. Place the dough pan in the oven for about 35 minutes. The finished biscuit restores its shape if you press it with your finger. You can also test the doneness with a toothpick - if you pierce the cake with a toothpick, it stays dry.
10. 10 Wait for the cake to cool. Turn the cake over and place it on the wire rack. To remove the cake from the mold, walk along the edge with a knife. After that, the cake should fall out. Wait about 5 minutes for it to cool down.
11. 11 Cover the cake with icing. Apply your favorite icing to the cake. You can also garnish the cake with fruit slices, sprinkles, nuts, chocolate chips, or coconut flakes.
12. 12 Bon Appetit!

Method 3 of 6: Egg-Free Vanilla Cake

1. 1 Get ready to bake your cake. Preheat oven to 180 degrees Celsius. Take a 20-centimeter baking dish, dust it with flour and brush with melted butter or vegetable oil (use a baking brush for this).
2. 2 Sift flour, baking soda, and baking powder. Take a large bowl and sift the flour, baking soda, and baking powder into it thoroughly for an airy and fluffy mixture.
3. 3 Add milk, salt and sugar. Pour milk over the dry ingredients and add salt and sugar. Stir the mixture with an electric or hand blender on medium speed.
4. 4 Add ghee and vinegar. Pour melted butter and vinegar into the dough and stir to form a homogeneous mixture. The dough will then become smooth and shiny.
5. 5 Place the dough in a baking dish. Use a rubber spatula to transfer all of the dough to a baking dish.
6. 6 Bake a cake. Place the dough in the oven for 25-30 minutes. The finished biscuit restores its shape if you press it with your finger. You can also test the doneness with a toothpick - if you pierce the cake with a toothpick, it stays dry.
7. 7 Wait for the cake to cool. Turn the cake over and place it on the wire rack. To remove the cake from the mold, walk along the edge with a knife. After that, the cake should fall out. Wait about 5 minutes for it to cool down.
8. 8 Cover the cake with icing. Apply your favorite icing to the cake. You can also garnish the cake with fruit slices, sprinkles, nuts, chocolate chips, or coconut flakes.
9. 9 Bon Appetit!

Method 4 of 6: Dairy-Free Vanilla Cake

1. 1 Get ready to bake your cake. Preheat oven to 180 degrees Celsius. Take a 20-centimeter baking dish, dust it with flour and brush with melted butter or vegetable oil (use a baking brush for this).
2. 2 Mix all ingredients with a blender. Place the ingredients in a bowl and blend with an electric or hand blender until no trace of flour remains. The result should be a light yellow smooth dough.
3. 3 Place the dough in a baking dish. Use a rubber spatula to transfer all of the dough to a baking dish.
4. 4 Bake a cake. Place the dough in the oven for 30–35 minutes. The finished biscuit restores its shape if you press it with your finger. You can also test the doneness with a toothpick - if you pierce the cake with a toothpick, it stays dry.
5. 5 Wait for the cake to cool. Turn the cake over and place it on the wire rack. To remove the cake from the mold, walk along the edge with a knife. After that, the cake should fall out of the mold. Wait about 5 minutes for it to cool down.
6. 6 Cover the cake with icing. Apply your favorite icing to the cake. You can also garnish the cake with fruit slices, sprinkles, nuts, chocolate chips, or coconut flakes.
7. 7 Bon Appetit!

Method 5 of 6: Gluten Free Vanilla Cake

1. 1 Get ready to bake your cake. Preheat oven to 180 degrees Celsius. Take a baking dish with a diameter of 22 to 33 centimeters and dust it with flour and brush with melted butter or vegetable oil (use a baking brush for this). Add gluten-free flour.
2. 2 Combine butter and sugar. Take a bowl, add butter and sugar, and stir with an electric or hand blender to create a light, fluffy mass.
3. 3 Add eggs and vanilla extract. Pour eggs and vanilla extract into the butter / sugar mixture. Stir the mixture again with a blender to dissolve the eggs completely.
4. 4 Combine dry ingredients in a separate bowl. Take a large bowl and add baking powder, baking soda, xanthan gum (food supplement E415), salt, and gluten-free flour into it. Mix the ingredients well with a wooden spoon.
5. 5 Add half of the dry ingredients to the oil mixture. Pour half of the dry ingredients into the previously prepared mixture. Stir the mixture slowly for about one minute, until no trace of flour remains.
6. 6 Add milk and the other half of the dry ingredients. Pour the remaining dry ingredients into the dough and pour half milk. Stir the dough well on a slow speed. When it is smooth, pour the remaining milk into it and stir again. The result should be a thick, uniform dough.
7. 7 Transfer the dough to a baking dish. Use a rubber spatula to transfer the prepared dough into a baking dish.
8. 8 Bake a cake. Place the dough in the oven for about 35 minutes. The finished biscuit restores its shape if you press it with your finger. You can also test the doneness with a toothpick - if you pierce the cake with a toothpick, it stays dry.
9. 9 Wait for the cake to cool. Turn the cake over and place it on the wire rack. To remove the cake from the mold, walk along the edge with a knife. After that, the cake should fall out of the mold. Wait about 5 minutes for it to cool down.
10. 10 Cover the cake with icing. Apply your favorite icing to the cake. You can also garnish the cake with fruit slices, sprinkles, nuts, chocolate chips, or coconut flakes.
11. 11 Bon Appetit!

Method 6 of 6: Vegan Vanilla Cake

1. 1 Get ready to bake your cake. Preheat oven to 180 degrees Celsius. Take a 20-centimeter baking dish and brush it with melted butter or vegetable oil (use a baking brush for this). Sprinkle flour on the pan.
2. 2 Combine soy milk and vinegar. Take a bowl, pour soy milk and vinegar into it and mix with a whisk or fork.
3. 3 Mix dry ingredients. Take a large bowl and add flour, sugar, baking powder, and baking soda. Stir everything with a wooden spatula.
4. 4 Add liquid ingredients to the soy milk mixture. Pour the almond and vanilla extracts, lemon juice, water, and apple cider vinegar into the mixture. Stir the mixture well with a whisk or fork.
5. 5 Add liquid mixture to dry ingredients. Pour the liquid slowly into the dry mixture. Stir the prepared dough with a wooden spatula. You can mix the dough faster with an electric or hand blender. Stir the dough until it is light yellow and smooth.
6. 6 Transfer the dough to a baking dish. Use a rubber spatula to transfer the prepared dough to a baking dish.
7. 7 Bake a cake. Place the dough in the oven for about 35 minutes. The finished biscuit restores its shape if you press it with your finger. You can also test the doneness with a toothpick - if you pierce the cake with a toothpick, it stays dry.
8. 8 Wait for the cake to cool. Turn the cake over and place it on the wire rack. To remove the cake from the mold, walk along the edge with a knife. After that, the cake should fall out of the mold. Wait about 5 minutes for it to cool down.
9. 9 Cover the cake with icing. Apply your favorite icing to the cake. You can also garnish the cake with fruit slices, sprinkles, nuts, chocolate chips, or coconut flakes.
10. 10 Bon Appetit!

Tips

• When stored properly, vanilla cake can last for a couple of days. Consider covering it with cling foil.
• Note that in Method 2, butter cannot be substituted for butter, as this will give the cake an unpleasant taste. However, such a substitution is quite possible in the case of a cake without eggs (Method 3).
• If the dough is too thick, add a tablespoon (15 ml) of milk to it and stir.
• If you are lactose intolerant or allergic to dairy products, look in supermarkets for a dairy-free frosting to decorate your dairy-free vanilla cake. Study the composition of the products you buy each time, as it may change over time.
• Consider making apple pulp in a juicer and adding it to vanilla cake.
• You can decorate vanilla tart with vanilla, chocolate, strawberry icing, or whipped cream icing.
• The top of the cake will turn light brown when baked. It's quite normal.
• You can also whisk the butter and sugar, but this will take longer.
• When making a vegan vanilla cake, soy milk can be substituted for water, but note that soy milk tastes better with soy milk.

Warnings

• Be careful not to stir the dough for too long, otherwise it will become "rubbery" and hard. At the same time, if you don't stir it enough, flour streaks will remain in the cake.
• Be careful when baking the cake. Do not leave it in the oven for longer than the prescribed time, otherwise it will burn and turn black.

What do you need

For Method 1

• Baking brush
• Oven
• Form for cooking
• Sieve
• Kitchen knife
• Hand or electric blender
• A bowl
• Rubber paddle
• Lattice
• Measuring spoons and glasses
• Dish for the finished cake

For Method 2

• Baking brush
• Oven
• Form for cooking
• Electric or hand blender
• Two bowls
• Rubber paddle
• Lattice
• Measuring spoons and glasses
• Dish for the finished cake

For Method 3

• Baking brush
• Oven
• Form for cooking
• Sieve
• Kitchen knife
• Hand or electric blender
• A bowl
• Rubber paddle
• Lattice
• Measuring spoons and glasses
• Dish for the finished cake

For Method 4

• Oven
• Baking brush
• Form for cooking
• A bowl
• Hand or electric blender
• Rubber paddle
• Lattice
• Measuring spoons and glasses
• Dish for the finished cake

For Method 5

• Baking brush
• Oven
• Form for cooking
• Hand or electric blender
• A bowl
• Wooden spoon
• Rubber paddle
• Lattice
• Measuring spoons and glasses
• Dish for the finished cake

For Method 6

• Baking brush
• Oven
• Whorl or fork
• Two bowls
• Wooden spoon or blender
• Rubber paddle
• Lattice
• Dish for the finished cake