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.

Ingredients

Scale

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

Instructions

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.
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.
Sift Dry Ingredients: Sift together the cake flour and baking powder to remove lumps and evenly distribute the leavening agent.
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.
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.
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.
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.
Final Flour Addition: Add the last of the flour mixture and mix until the batter reaches a smooth consistency without overworking it.
Prepare to Bake: Line a cupcake tin with cupcake liners. Carefully scoop the batter into each liner, filling them evenly to ensure consistent baking.
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.
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