Vanilla Cake (The Best)
Back
Vanilla Cake (The Best)
Open in full-screen mode

Vanilla Cake (The Best)

Preparation
35 MIN
Cooking
55 MIN
Cooling
2 H
Servings
12
Freezes

Ingredients

Preparation

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter two 20-cm (8-inch) springform pans and line the bottom with parchment paper. Set aside.
  2. In a bowl, combine the flour, baking powder, and salt. Set aside.
  3. In another bowl, beat the eggs, sugar, and vanilla with an electric mixer for about 10 minutes or until thick, pale and triple in volume. Drizzle in the oil while beating.
  4. At low speed, add the dry ingredients alternately with the milk until the batter is smooth. Divide the batter into the pans and bake for 50 to 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Remove from the pans and let completely cool on a wire rack. If necessary, cut and remove the cake tops to level each cake before frosting.

Good with...

Comments

  1. I used this recipe to make 30 cupcakes (baked for 20 minutes) with chocolate ganache frosting for my son's 10th birthday. It was a hit! Having read through the (negative) reviews, I was a bit hesistant giving it a try. Thankfully, my son really wanted vanilla cake so I gave this a go. This would have been a 5 star if the size of the eggs were included with the recipe. I used extra large so the cake was super moist and tasted wonderfully of vanilla!

  2. Even a healthy dose of good quality vanilla can't save this recipe. With the price of vanilla right now, I feel I wasted about $5 on that alone. Bland and flat tasting. I strayed from my regular recipe and regret it. Good rise, but dense without being moist, yet I took it out thinking it could still use a couple more minutes. The only way to save this cake is to serve a frosting that completely overshadows it.

  3. Hi, Can I halve this recipe? If not what would be the measurements for one cake?

  4. Hello! Is it possible to reduce the amount of sugar in this recipe by one cup or half a cup? And please help me with correct quantities of ingredients if I was to increase number of cups of flour from 3 to 4 or 5 cups

  5. I'm a pro baker / pastry chef, and I occasionally make different recipes at home, just for kicks. This vanilla cake is THE BEST I have ever had. EVER! Hello new wedding cake recipe! I followed the recipe exactly with just a bit of orange zest, and it was moist but fluffy, fantastic flavor, very easy to work with, and just lovely. It's not fast, but it's worth the time. A note: Be sure to beat the eggs, sugar and vanilla for at least 5 min before drizzling in the oil, or it will not be fluffy.

  6. This is the worst white cake I have ever had. It is dense and not moist at all

  7. hello, can this be made into cupcakes? if so, how many will it make and what are the changes?

  8. This is a great go to recipe. I was a bit sceptical cos of the negative comments and the 1 star rating but I honestly think the proof is in the mixing of the eggs, sugar, vanilla extract and oil. If u get that right then ur all good to go! I mixed eggs n sugar till think n pale bout 8min the drizzled oil n very slowly. Gave it a good couple of bangs before cooking. Dont over cook n dry it out. The end product came out a lil dry my fault tho still delicious had a few little air pockets but no major. Yum!

  9. This recipe is OK as long as you have a good Kitchenaid mixer to beat that butter, oil and eggs to the fluffy peak, it air air air that you need to get fluffy cake

  10. Also, the baking time was off by 15min so idk if it was because of my tweeks or if the degree was incorrect??? If I baked it to time it would have burnt. Could be that I have an electric oven? Idk

  11. I don’t like to make cakes with oil and prefer butter. So I replaced the oil with butter. Added 2 extra Tbsp of butter too. Didn’t follow the directions either as I have my own method. I cream the butter and sugar in stead of this method. Added pecans and caramel bites to it, and sandwiched it together with white chocolate. Without anything added to it, it’s quite bland. I don’t like cakes that are too sugary so the sugar to flour ratio is on point. I prefer a 2:1 ratio though. 1 being sugar, 2 being flour.

  12. I didn't like this recipe much at all. Like others in the comments, I found it quite bland and dense. Only suitable if it is being paired with a lot of toppings! Also, my eggs looks great and the mixture was very smooth so I'm pretty sure I did everything right.

  13. I never make comments but I must here. I made this recipe for my daughter's birthday cake. It was so gross I dumped the entire cake in the garbage thank goodness I made chocolate cupcakes as well.

  14. Love this recipe. The explanations were step by step, easy to follow . Fluffy, moist and delicious.

  15. I used this recipe and baked some cupcakes. To the batter I added a Tbl of sour cream and used half & half. It came out good. Thank you,

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum