Ditch the box cake mix and try this cake from scratch!
Jump to Recipe
Excuse me did you just say cake from scratch?! Yep you heard me right! I always thought baking a cake from scratch would be difficult, but it is something I wanted to master.
After trying different recipes and tweaking recipes I created the perfect homemade vanilla cake recipe from scratch. This recipe is straightforward, and with just a few steps, you’ll have a beautifully moist and flavorful vanilla cake that’s sure to impress.
This post is all about how to make a vanilla cake from scratch.
This post contains affiliate links.
Using a box mix to bake a cake can be a great option for many reasons. It’s quick, convenient, and requires minimal effort, making it perfect for busy schedules or when you’re short on time. Box mixes are also consistent, as they’ve been tested to ensure your cake turns out moist and delicious every time.
Plus, they often come with pre-measured ingredients, reducing the likelihood of mistakes and making them beginner-friendly for those new to baking. You can also enhance box cake mixes but switching out water for milk or adding pudding, extracts and other changes. My mom always uses box cake mix and her cakes are always delicious. So I’m definitely not knocking box mixes!
On the other hand, making a cake from scratch has its own unique benefits. It gives you complete control over the ingredients, allowing you to adjust sweetness, flavors, or use higher-quality or healthier alternatives. Baking from scratch can also be more rewarding, as it lets you unleash your creativity by experimenting with different recipes or flavor combinations.
It may require a little effort, but the reward is knowing you accomplished baking a homemade cake! For this recipe, I will use three 6-inch cake pans to make this three-layered cake.
If you are interested in cakes, I’m sure you like cookies! Check out the best sugar cookie recipe.
Ingredients needed
Here are the simple ingredients needed:
- Flour
- Sugar
- Baking Powder
- Salt
- Butter: The butter needs to be at room temperature. If you forget, you can place in microwave on 10-15 second intervals. You want to be sure not to melt the butter.
- Eggs: The eggs need to be at room temperature. You can quickly bring them to room temperature by placing them in a bowl of warm water for 5-10 minutes.
- Buttermilk: The buttermilk needs to be at room temperature.
- Vanilla Extract
- Vanilla Bean Paste: This is my super top secret ingredient. I know it can be a little pricey but it is definitely a game changer. Don’t leave this out.
- Canola Oil: I have used vegetable oil in this recipe as well.
How to make a vanilla cake from scratch
Prepare Your Workspace and Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease your 6-inch cake pans to ensure the cakes release easily after baking. I like to use Bakers Joy spray.
Mix the Dry Ingredients with Butter
In a large mixing bowl, combine the flour, sugar, salt, and baking powder. Once the dry ingredients are thoroughly mixed, cut the room temperature butter into pieces and add to mix. Use an electric mixer to combine the butter into the dry ingredients until the mixture resembles fine crumbs.
Add the Wet Ingredients
Next, add the eggs, buttermilk, and mix until well combined. Then add vanilla extract, vanilla bean paste, and canola oil to the bowl. Beat the mixture on medium speed until the batter is smooth and lump-free. This step is crucial for combining all the flavors and creating the perfect texture for your cake.
Pour Into Pans and Bake
Divide the batter evenly between your 3 prepared cake pans. Place the pans in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Decorate
Once baked, remove the cakes from the oven and allow them to cool in the pans for about 15-20 minutes. Next, carefully remove the cake from the pans by flipping them over. Once cooled, you can frost and decorate the cake as desired. A simple vanilla buttercream pairs beautifully with this cake!
Storage
Once cooled, wrap in Saran Wrap.
This cake can be stored in refrigerator or frozen until ready to frost.
Vanilla Cake From Scratch
Ingredients
- 3 cups of flour
- 3 cups of sugar
- 2 teaspoons of baking powder
- 1 teaspoon of salt
- 2 sticks of unsalted butter softened
- 4 eggs
- 1 1/2 cups of buttermilk room temperature
- 2 teaspoons of vanilla extract
- 1 tablespoons of vanilla bean paste
- 2 tablespoons of canola oil
Instructions
Prepare Your Workspace and Preheat the Oven
- Start by preheating your oven to 350°F (175°C). Grease your 6-inch cake pans to ensure the cakes release easily after baking. I like to use Bakers Joy spray.
Mix the Dry Ingredients with Butter
- In a large mixing bowl, combine the flour, sugar, salt, and baking powder. Once the dry ingredients are thoroughly mixed, cut the room temperature butter into pieces and add to mix. Use an electric mixer to combine the butter into the dry ingredients until the mixture resembles fine crumbs.
Add the Wet Ingredients
- Next, add the eggs, buttermilk, and mix until well combined. Then add vanilla extract, vanilla bean paste, and canola oil to the bowl. Beat the mixture on medium speed until the batter is smooth and lump-free. This step is crucial for combining all the flavors and creating the perfect texture for your cake.
Pour Into Pans and Bake
- Divide the batter evenly between your 3 prepared cake pans. Place the pans in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Decorate
- Once baked, remove the cakes from the oven and allow them to cool in the pans for about 15-20 minutes. Next, carefully remove the cake from the pans by flipping them over. Once cooled, you can frost and decorate the cake as desired. A simple vanilla buttercream pairs beautifully with this cake!
