The aroma of a freshly baked cake fills the home with a sense of comfort and familiarity. This vanilla cake is the perfect treat for weeknights, serene weekend mornings, or special gatherings with friends and family. Its smooth texture and balanced sweetness make it an ideal choice for both casual moments and festive occasions. Simple yet satisfying, this bakery-style cake is versatile enough to be enjoyed as a snack or a special dessert. Let’s get started on this delightful recipe.
Why You’ll Love This Recipe Soft Bakery-Style Vanilla Cake
This Soft Bakery-Style Vanilla Cake offers a reliable and straightforward baking experience, making it a great addition to your recipe collection. Its moist texture and balanced flavor provide comfort in each bite. The practical everyday value means it can fit seamlessly into both busy weeknights and leisurely weekends, offering something delightful with minimal fuss.
Kitchen Tools You’ll Need
- Mixing bowls
- Whisk
- Spatula
- Measuring cups
- Measuring spoons
- Cake pan
Ingredients
- 330 g all-purpose flour (provides structure)
- 3 tsp baking powder (helps the cake rise)
- 3/4 tsp salt (enhances flavor)
- 4 large eggs, room temperature (adds richness and moisture)
- 310 g caster sugar (sweetens and adds moisture)
- 245 g full-fat milk (creates a tender crumb)
- 90 g unsalted butter, cubed (adds flavor and moisture)
- 50 g vegetable oil (also contributes to moisture)
- 14 g vanilla extract (infuses flavor)
- 1 batch Ermine Frosting (for topping)
How to Make Soft Bakery-Style Vanilla Cake
Step 1. Begin by preheating your oven, allowing it to reach the right temperature before you start mixing your batter. This ensures your cake will rise and bake evenly. Prepare your cake pan by greasing it lightly or lining it with parchment paper to help the cake release easily once it’s finished baking.
Step 2. In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk these dry ingredients together until they are evenly mixed. This step ensures that the baking powder is distributed in the flour, which helps the cake rise uniformly as it bakes.
Step 3. In another bowl, whisk together the room temperature eggs and sugar until the mixture is smooth and slightly thickened. When fully combined, this will help create a light texture in the finished cake. Look for a pale yellow color that indicates the mixture is ready for the next ingredients.
Step 4. Gradually add the full-fat milk, unsalted butter cubes, vegetable oil, and vanilla extract to the egg and sugar mixture. Combine these ingredients using a spatula, mixing until smooth. The melted butter will blend into the batter, adding moisture and richness as you combine everything.
Step 5. Slowly incorporate the dry flour mixture into the wet ingredients. Use a spatula to fold the flour into the batter gently, taking care not to overmix. The goal is to mix just until no dry flour remains visible, resulting in a velvety batter that is ready for the oven.
Step 6. Once the batter is well-combined, pour it into the prepared cake pan. Smooth the top with a spatula for an even surface. This helps ensure that the cake bakes nicely and will look beautiful once it’s out of the oven.
Step 7. Place the pan in the preheated oven and bake until the cake is golden brown. You can check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached. This is a good way to confirm that the cake is fully baked.
Step 8. Once the cake is done, remove it from the oven and allow it to cool in the pan for a few minutes. This makes it easier to transfer to a wire rack without breaking. Then, gently turn the cake out of the pan to cool completely before frosting.
Step 9. After the cake has cooled completely, prepare your Ermine Frosting, if you haven’t already. This frosting is rich and creamy, providing a perfect complement to the soft vanilla cake. Spread it on top of the cake evenly with a spatula, creating a lovely finish.
Serving Suggestions
This Soft Bakery-Style Vanilla Cake is versatile for many occasions. It can serve as a lovely breakfast treat, enjoyed with a cup of coffee or tea. It also works well as an afternoon snack, satisfying sweet cravings without feeling overly indulgent. For family meals, it can be a delightful dessert option, and it’s perfect for sharing at gatherings or celebrations. If you have leftovers, it makes for a sweet late-night treat or a simple addition to your lunchbox.
Pro Tips for Best Results
- Use room temperature eggs and milk; this helps the batter combine more smoothly.
- Be careful not to overmix when combining the dry and wet ingredients to keep the cake light and fluffy.
- Allow the cake to cool completely before frosting for the best texture.
- If you want a more pronounced vanilla flavor, consider adding a little extra vanilla extract.
- Ensure your oven is fully preheated before baking for even results.
- Store any leftovers clearly covered to maintain freshness.
Common Mistakes to Avoid
- Using cold ingredients: Cold eggs and milk can lead to a lumpy batter. Always let them come to room temperature for a smoother mixture.
- Overmixing the batter: This can make the cake dense and tough. Mix just until combined for a light texture.
- Not preheating the oven: Baking in an unheated oven can affect the rise and texture of the cake. Always preheat before starting.
- Skipping the parchment paper: This can cause the cake to stick to the pan. Lining the pan ensures easier removal.
- Not checking for doneness: Using a toothpick provides a reliable check. The cake should yield lightly when pressed, and a toothpick should come out clean.
- Frosting a warm cake: This can cause the frosting to melt. Wait for the cake to cool completely before adding frosting.
Variations & Substitutions
You can add chocolate chips or fruit to the batter for a twist on the classic vanilla flavor. For a flavored frosting, consider incorporating lemon or almond extract in place of some vanilla. If you’re aiming for a different texture, you might adjust the quantity of vegetable oil for more richness or try using a blend of cake flour and all-purpose flour for a softer crumb.
Storage & Reheating
You can store the cake at room temperature for up to 2 days, covering it loosely to maintain its moisture. For longer storage, refrigerate it, where it can last about a week when tightly wrapped. If freezing, wrap slices in plastic wrap and place them in an airtight container; they can be frozen for up to 3 months. To reheat, place a slice in the microwave for about 10-15 seconds, checking to ensure it maintains its soft texture.
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! The cake can be baked a day in advance and stored at room temperature, wrapped tightly. You can frost it just before serving for the best presentation.
How long does it last in the fridge?
When stored in an airtight container, the cake will last about a week in the refrigerator. Keeping it wrapped helps prevent it from drying out.
Can I freeze this recipe?
Yes, you can freeze the cake. It’s best to freeze slices individually wrapped in plastic wrap, then stored in a freezer-safe bag. Thaw at room temperature when you’re ready to enjoy.
What can I substitute for one ingredient?
If you need a substitute for the full-fat milk, you can use a non-dairy milk alternative, as long as it’s unsweetened. Adjust the sweetness in the recipe accordingly.
Why didn’t my recipe turn out as expected?
There are several reasons that could affect the outcome, such as using incorrect ingredient measurements or not preheating the oven. Make sure to follow the steps carefully for consistent results.
Final Thoughts
Baking this Soft Bakery-Style Vanilla Cake is a delightful experience that results in a beautifully moist cake, perfect for a variety of occasions. It offers a simple yet satisfying way to enjoy homemade comfort. Whether it’s shared among family or savored alone, this recipe provides a reliable treat that invites warmth and simple joy into the kitchen. Trust in your baking and enjoy every moment in the process.
Soft Bakery-Style Vanilla Cake
Ingredients
Dry Ingredients
- 330 g all-purpose flour provides structure
- 3 tsp baking powder helps the cake rise
- 3/4 tsp salt enhances flavor
Wet Ingredients
- 4 large eggs, room temperature adds richness and moisture
- 310 g caster sugar sweetens and adds moisture
- 245 g full-fat milk creates a tender crumb
- 90 g unsalted butter, cubed adds flavor and moisture
- 50 g vegetable oil also contributes to moisture
- 14 g vanilla extract infuses flavor
Topping
- 1 batch Ermine Frosting for topping
Instructions
Preparation
- Preheat your oven and prepare your cake pan by greasing it lightly or lining it with parchment paper.
- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk together until evenly mixed.
Batter Mixing
- In another bowl, whisk together the room temperature eggs and sugar until smooth and slightly thickened.
- Gradually add the full-fat milk, unsalted butter, vegetable oil, and vanilla extract to the egg mixture and combine until smooth.
- Slowly fold in the dry flour mixture into the wet ingredients using a spatula, mixing gently until no dry flour is visible.
Baking
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Place the pan in the preheated oven and bake until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Once the cake is done, remove it from the oven and cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Frosting
- After the cake has cooled, prepare your Ermine Frosting and spread it evenly on top of the cake.