Hamdi Saidani Ina Garten’s vanilla cake recipe is one of the best and simplest ina garten cake recipes ever. This recipe is made with vanilla extract, butter, flour, milk, and eggs, without any buttermilk. This vanilla cake is super moist, soft, fluffy, and full of vanilla flavors. You can make this vanilla cake for birthdays or simply serve it at breakfast. Make sure to leave your feedback about the recipe.
Is White Cake The Same As Vanilla Cake
No, white cake and vanilla cake are different. The white cake uses only egg whites, which makes it light in color. Vanilla cake can use both egg whites and yolks, and it tastes more like vanilla.
Is Yellow Cake The Same As Vanilla Cake
No, yellow cake and vanilla cake are not the same. The yellow cake uses whole eggs, which gives it a yellow color. It might taste a bit like vanilla, but not as much as a vanilla cake. Vanilla cake has a strong vanilla taste and its color can change based on the eggs used.
Vanilla Cake Ingredients
- 2 sticks of unsalted butter, softened (extra for greasing the pans)
- 3 cups of all-purpose flour (extra for dusting the pans)
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1 1/4 cups of sugar
- 4 large eggs, at room temperature
- 1 tablespoon of vanilla extract
- 1 1/4 cups of whole milk (or a mix of 3/4 cup heavy cream and 1/2 cup water)
How To Make Homemade Vanilla Cake From Scratch
- Preparation: Preheat your oven to 350 degrees Fahrenheit. Grease two 9-inch round cake pans with butter, line them with parchment paper, and dust them with flour.
- Mix Dry Ingredients: In a medium-sized bowl, combine 3 cups of flour, baking powder, and salt. Stir until these dry ingredients are well mixed.
- Prepare Wet Mixture: In a separate, larger bowl, beat 2 sticks of butter and sugar together until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
- Combine Mixtures: Gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk. Start and end with the flour. Mix until the batter is just smooth.
- Bake and Cool: Distribute the batter between the two prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a rack. If desired, trim the tops of the cakes to make them level. Enjoy your delicious vanilla cakes!
How Long To Bake Vanilla Cake
A standard-size vanilla cake, specifically two 9-inch round cakes, typically require about 30 to 35 minutes of baking time in an oven preheated to 350°F.
To ensure your cake is baked to perfection, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs clinging to it, your cake is done. If the toothpick comes out with wet batter on it, give the cake a few more minutes in the oven and check again.
What Frosting Goes Best With Vanilla Cake
- Buttercream Frostcream: This is a classic choice that’s sweet and creamy. It can be flavored in various ways to suit your taste.
- Cream Cheese Frosting: This frosting is tangy and creamy, offering a nice contrast to the sweet vanilla cake.
- Whipped Cream: Light and fluffy, whipped cream is a less sweet option that still provides a creamy texture.
- Chocolate Ganache: For chocolate lovers, a rich, smooth ganache can be a perfect choice.
- Mascarpone Frosting: This is a less sweet option that still provides a creamy, smooth texture.
How To Decorate A Vanilla Cake
- Apply a Crumb Coat: Start by applying a thin layer of frosting all over the cake. This is known as a crumb coat and it helps to seal in any loose crumbs so they don’t mix with your final layer of frosting.
- Chill: Place the cake in the fridge for about 15-30 minutes to allow the crumb coat to set.
- Apply Final Frosting Layer: Once the crumb coat is set, apply a thicker layer of frosting all over the cake. Use a spatula or a cake scraper to smooth the frosting.
- Add Decorative Touches: Use a piping bag fitted with a decorative tip to create designs on the cake. You can pipe along the edges, create rosettes, or make other designs.
- Add Toppings: Consider adding sprinkles, edible glitter, fresh fruits, or even flowers for a final touch.
What Filling Goes With Vanilla Cake
- German Buttercream: This is a pastry cream enriched with butter. It’s not as sweet as American buttercream and offers a smooth, silky texture.
- Whipped Chocolate Ganache: A decadent choice, this filling is smooth, silky, and perfect for chocolate lovers.
- Lemon Curd: This tangy filling complements the sweetness of the vanilla cake, offering a refreshing twist.
- Mascarpone Frosting: This is a less sweet option that still provides a creamy, smooth texture.
- Caramel Filling: A buttery, silky filling with a balanced sweetness that pairs well with the vanilla flavor.
- Cream Cheese Frosting: This is a classic choice that offers a tangy flavor and creamy texture.
How To Make A Gluten-Free Vanilla Cake
To make this vanilla cake gluten-free, simply replace the all-purpose flour with a gluten-free flour blend. Use the same amount, which is 3 cups in this recipe. Make sure the blend you choose is meant for baking and has xanthan gum in it, which helps with the texture.
Can I Add Vinegar To Vanilla Cake
Yes, you can add vinegar to a vanilla cake. Adding a small amount of vinegar (about 1 teaspoon) can react with the baking powder to help the cake rise more.
Can You Use Cream Cheese Frosting On Vanilla Cake
Absolutely! Cream cheese frosting pairs wonderfully with vanilla cake. Its tangy flavor complements the sweet, delicate taste of the vanilla. Just make sure the cake is completely cooled before you apply the frosting to prevent it from melting.
How Long Can This Vanilla Cake Stay Out At Room Temperature?
This vanilla cake can stay out at room temperature for about 2-3 days. Make sure it’s covered properly to prevent it from drying out. If the cake is frosted with cream cheese frosting or any other frosting, it should be refrigerated.
How Long Can This Vanilla Cake Last In The Fridge
If stored properly in an airtight container, this vanilla cake can last in the fridge for up to a week.
Can I Freeze This Vanilla Cake
Yes, you can freeze this vanilla cake. It’s best to freeze the cake layers separately, without any frosting. Wrap each layer tightly in plastic wrap, then in aluminum foil. Properly stored, it can last in the freezer for 2-3 months.
When you’re ready to eat the cake, let it thaw in the fridge overnight, then frost and serve.
Vanilla Cake Nutrition Fact
- Calories: 355
- Total Fat: 16g
- Saturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 85mg
- Sodium: 170mg
- Total Carbohydrates: 47g
- Dietary Fiber: 1g
- Sugars: 28g
- Protein: 4g
Try More Recipes:
- Chocolate Ganache Cake
- Chocolate Bundt Cake
- Blueberry Crumb Cake
- Blueberry Ricotta Cake
- Apple Cake
- Icebox Cake
- Tres Leches Cake
Ina Garten Vanilla Cake
Description
Ina Garten’s vanilla cake recipe is one of the best and simplest vanilla cake recipes ever. This recipe is made with vanilla extract, butter, flour, milk, and eggs, without any buttermilk. This vanilla cake is super moist, soft, fluffy, and full of vanilla flavors. You can make this vanilla cake for birthdays or simply serve it at breakfast. Make sure to leave your feedback about the recipe.
Ina Garten Vanilla Cake Ingredients
How To Make Ina Garten Vanilla Cake
- Preparation: Preheat your oven to 350 degrees Fahrenheit. Grease two 9-inch round cake pans with butter, line them with parchment paper, and dust them with flour.
- Mix Dry Ingredients: In a medium-sized bowl, combine 3 cups of flour, baking powder, and salt. Stir until these dry ingredients are well mixed.
- Prepare Wet Mixture: In a separate, larger bowl, beat 2 sticks of butter and sugar together until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
- Combine Mixtures: Gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk. Start and end with the flour. Mix until the batter is just smooth.
- Bake and Cool: Distribute the batter between the two prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a rack. If desired, trim the tops of the cakes to make them level.
