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Fluffy Vanilla Cake
Fluffy Vanilla Cake

Fluffy Vanilla Cake

February 8, 2018 Posted by Kyndall @ 6 Cakes & More Recipes 16 Comments


Fluffy Vanilla Cake

Fluffy Vanilla Cake

This fluffy vanilla cake defies the law of scratch cakes being super dense! It's moist, super fluffy, and perfectly vanilla-y! I used my All-Butter American Buttercream on this cake. This recipe is easily doubled as well.
Print Pin Rate
Course: Treats
Servings: 24 servings
Calories: 165kcal

Equipment

  • Cake Pans
  • Food Scale
  • Measuring Spoons
  • Stand Mixer

Ingredients

  • 166 grams unsalted butter room temperature
  • 330 grams granulated sugar
  • 300 grams all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 large eggs
  • 228 grams milk
  • 1 tablespoon vanilla
Metric - US Customary

Instructions

  • Preheat your oven to 350 degrees F. Prepare two 8" pans with my non-stick pan spread and place a piece of parchment paper into the bottom of each pan.
  • In a medium sized bowl, whisk together your flour, baking powder, and salt. Set aside.
  • In a separate medium sized bowl, whisk together your eggs, milk, and vanilla. Set aside.
  • Place your unsalted butter and granulated sugar into the bowl of your stand mixer with your paddle attachment.
  • Cream your butter and sugar together on medium speed until light and fluffy (2-3 minutes). Scrape down the bottom and sides of your bowl.
  • With your mixer on low speed, slowly add half of your wet ingredients.
  • With your mixer still on low, slowly add half of your dry ingredients.
  • With your mixer still on low, add the remaining of your wet ingredients.
  • Again, with your mixer still on low, add the remaining of your dry ingredients.
  • Before the ingredients are fully incorporated, stop your mixer and remove the bowl from your stand mixer.
  • Using a rubber spatula, scrape down the bottom and sides of your bowl and fold in any ingredients that weren't fully incorporated.
  • Divide the batter between your two 8" prepared pans.
  • Bake for 24-28 minutes until a toothpick inserted in the middle comes out clean.
  • Remove from the oven and let cool in the pans for 5 minutes.
  • Remove from the pans and let completely cool on a cooling rack.
  • When completely cool, assemble with buttercream and enjoy!
    Fluffy Vanilla Cake

Notes

 

Here are some products that I recommend for this recipe!

Fat Daddio's 8 inches by 3 inches Cake Pan 

KitchenAid Commercial Mixer

KitchenAid Spatula

Oven Thermometer

 

Nutrition

Calories: 165kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 107mg | Potassium: 37mg | Fiber: 1g | Sugar: 14g | Vitamin A: 222IU | Calcium: 42mg | Iron: 1mg
Tags: cakefluffy cakevanilla cake
16 Comments
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16 Comments

Leave your reply.
  • Temi
    · Reply

    June 10, 2020 at 10:03 PM

    I absolutely LOVE this recipe! Everyone loves it each time I make it! If I want to bake in two 9 in pans, how long should I bake for?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      June 12, 2020 at 8:44 AM

      Hi Temi! Thank you and I’m so happy to hear that! It’s going to differ for many areas and ovens, but I’d check on it somewhere between 18-20 minutes. 🙂

  • Reina
    · Reply

    October 30, 2018 at 11:18 AM

    When you make this recipe, do you use cup measurements or do you weigh in grams? I am asking because in my country we allways measure by grams and I noticed your cups to gram measurements are a bit off. I do mean this in a kind way 🙂

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      October 30, 2018 at 12:32 PM

      Hi Reina! I measure in grams. My measurements will be off from online conversion charts because I use my actual measurements when I’m developing a recipe. Everyone scoops flour differently so the online conversions charts will actually not be completely accurate for every recipe. I prefer to add my measurements for exactly how many grams I personally used in my recipes so that everyone can get the desired results as I did. I hope that makes sense and helps! 🙂

  • Ashwini
    · Reply

    June 28, 2018 at 1:38 AM

    Tell me the egg replacer.

    • 6cakesandmore
      · Reply

      June 28, 2018 at 3:07 PM

      Here’s the link to an article I did on substitutions 🙂 https://6cakesandmore.com/substitutions/

  • Marita camilleri
    · Reply

    June 13, 2018 at 12:00 AM

    How much should I add to do this receipe for a 12” cake please

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      June 13, 2018 at 9:10 AM

      You can double it. 🙂

  • Shirley
    · Reply

    April 7, 2018 at 6:23 PM

    Can you tell me if this is suitable for a stacked/tiered cake? I hope it is – it sounds great!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      April 8, 2018 at 11:15 AM

      It absolutely is! As with any tiered cake, you definitely need to have proper structuring in place though. 🙂

  • Judy.
    · Reply

    March 27, 2018 at 12:08 AM

    Best vanilla cake recipe ever!!!!

    • 6cakesandmore
      · Reply

      March 29, 2018 at 12:35 PM

      Thanks Judy!

  • Anonymous
    · Reply

    March 16, 2018 at 12:44 AM

    Is it vanilla extract you use? Thanks

    • 6cakesandmore
      · Reply

      March 16, 2018 at 8:13 AM

      Yes I use vanilla extract, but you can also use vanilla bean paste!

  • Kay
    · Reply

    February 10, 2018 at 9:48 AM

    Trying this one today!! Thank you!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      February 10, 2018 at 1:57 PM

      Awesome! Let me know what you think about it!

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