Ultimate Vanilla Cake Recipe

Introduction

The Ultimate Vanilla Cake is a classic treat that’s moist, fluffy, and packed with rich vanilla flavor. Perfect for any occasion, these cupcakes deliver a delicate crumb and sweet aroma that’s sure to please your family and friends.

Ingredients

• 1/2 cup Salted Butter
• 1 1/4 cup Granulated Sugar
• 2 1/4 cup Cake Flour
• 3 teaspoon Baking Powder
• 3 Eggs
• 1 1/4 cup Whole Milk
• 1 teaspoon Vanilla Extract
• 8 dashes Vanilla Custard Flavor Concentrate
• 1/2 teaspoon Vanilla Bean Paste

Instructions

1. Step 1: Preheat your oven to 350 degrees F (180 degrees C).
2. Step 2: In the bowl of a stand mixer, cream together the salted butter and granulated sugar for 8 minutes, stopping halfway through to scrape down the sides of the bowl.
3. Step 3: Sift together the cake flour and baking powder in a separate bowl.
4. Step 4: Switch the mixer to low speed and add the eggs one at a time, mixing well after each addition.
5. Step 5: Add the vanilla extract, vanilla custard flavor concentrate, and vanilla bean paste to the mixture, stirring until just combined.
6. Step 6: Add half of the flour mixture to the batter and mix on low speed until just combined.
7. Step 7: Pour in half of the whole milk and mix until incorporated.
8. Step 8: Add the remaining flour followed by the remaining milk, mixing gently between additions.
9. Step 9: Finally, add the last portion of the flour mixture and mix until the batter is smooth.
10. Step 10: Scoop the batter into a cupcake tin lined with cupcake liners.
11. Step 11: Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
12. Step 12: Allow cupcakes to cool before frosting as desired. Serve and enjoy!

Tips & Variations

• For extra moisture, substitute half of the whole milk with sour cream or buttermilk.
• Use high-quality vanilla extract and vanilla bean paste for the best flavor.
• Try adding a pinch of salt if using unsalted butter to balance the sweetness.
• Top cupcakes with classic buttercream, cream cheese frosting, or fresh berries for a delightful finish.

Storage

Store cooled cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. When reheating, warm cupcakes gently in the microwave for 10-15 seconds to restore softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, but cake flour produces a lighter, softer texture. If substituting all-purpose flour, remove 2 tablespoons of flour per cup and replace with cornstarch to mimic cake flour’s tenderness.

Why is it important to add eggs one at a time?

Adding eggs slowly ensures they are fully incorporated and helps maintain the cake’s structure, resulting in a smoother batter and even crumb.

Ultimate Vanilla Cake Recipe

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★★★★★

4.6 from 114 reviews

• Author: Ethan
• Total Time: 30-35 minutes
• Yield: 12 cupcakes 1x

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Description

This Ultimate Vanilla Cake recipe delivers a moist, tender, and flavorful vanilla cake perfect for cupcakes or a simple dessert. Made with rich salted butter, cake flour, and a trio of vanilla flavors—including vanilla extract, vanilla bean paste, and vanilla custard flavor concentrate—this cake delivers deep vanilla notes in every bite. Ideal for celebrations or everyday indulgences, these cupcakes bake quickly and can be frosted with your favorite icing.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup Salted Butter
• 3 large Eggs
• 1 1/4 cup Whole Milk
• 1 teaspoon Vanilla Extract
• 8 dashes Vanilla Custard Flavor Concentrate
• 1/2 teaspoon Vanilla Bean Paste

Dry Ingredients

• 1 1/4 cup Granulated Sugar
• 2 1/4 cup Cake Flour
• 3 teaspoons Baking Powder

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Instructions

1. Preheat Oven: Set your oven to 350 degrees Fahrenheit (180 degrees Celsius) to ensure it’s at the right temperature when you’re ready to bake your cupcakes.
2. Cream Butter and Sugar: In the bowl of a stand mixer, combine the salted butter and granulated sugar. Cream them together on medium speed for around 8 minutes, pausing halfway through to scrape down the bowl sides. This step aerates the mixture for a light texture.
3. Sift Dry Ingredients: Sift together the cake flour and baking powder to remove lumps and evenly distribute the leavening agent.
4. Add Eggs: Switch the mixer to low speed. Add the eggs one at a time, mixing gently after each addition to blend evenly without deflating the batter.
5. Add Vanilla Flavors: Mix in the vanilla extract, vanilla custard flavor concentrate, and vanilla bean paste. Stir until just combined to maintain the batter’s airiness.
6. Incorporate Flour Mixture and Milk (First Half): Add half of the sifted flour mixture to the batter on low speed, mixing just until combined. Follow with half of the whole milk, stirring gently to blend without overmixing.
7. Incorporate Flour Mixture and Milk (Second Half): Add the remaining flour mixture and then the rest of the milk in alternating additions, mixing gently between each to ensure a smooth, homogenous batter.
8. Final Flour Addition: Add the last of the flour mixture and mix until the batter reaches a smooth consistency without overworking it.
9. Prepare to Bake: Line a cupcake tin with cupcake liners. Carefully scoop the batter into each liner, filling them evenly to ensure consistent baking.
10. Bake: Place the cupcake tin in the preheated oven and bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
11. Cool and Frost: Allow cupcakes to cool completely before frosting with your favorite icing or frosting. Serve and enjoy!

Notes

• For best results, use cake flour as it produces a lighter and softer texture than all-purpose flour.
• Do not overmix the batter after adding flour to avoid developing gluten, which can make the cake dense.
• Ensure all ingredients are at room temperature to achieve the best mixture and rise.
• If you do not have vanilla custard flavor concentrate, you can omit it, but it does add a richer vanilla flavor.
• Use cupcake liners to prevent sticking and for easy serving.
• Baking times may vary slightly depending on your oven; start checking cupcakes at 15 minutes.
• Leftover cupcakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: vanilla cake, vanilla cupcakes, easy cupcake recipe, vanilla bean cake, homemade cupcakes, classic vanilla dessert