Yo's Ultimate Vanilla Cake

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  • Time it takes: 1 hour 10 minutes
  • Difficulty Level: Beginner
  • Occasions: Birthday, Everyday, Wedding, Graduation
  • Feeds: 3 pounds of batter. Makes one 9 x 13-inch cake or two 8-inch round cakes
ingredients image squiggle



  • 2 ½ cups All-Purpose Flour
  • 2 ½ tsp Baking Powder
  • ½ tsp Table Salt
  • 1 cup (2 sticks) Unsalted Butter, at Room Temperature
  • 2 cups Sugar
  • 1 tsp Pure Vanilla Extract
  • 4 Large Eggs, at Room Temperature
  • 1 cup Whole Milk

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  • Make sure to really cream the butter and sugar well, and use whole fat milk if possible! This makes for a more rich flavor of cake.

  • Preheat oven to 350°F. Line the bottom of each cake pan with parchment paper.

  • Sift the flour, baking powder, and salt into a medium bowl and whisk together. Set aside.

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla on medium speed until light and fluffy, about 8 minutes.

  • Add the eggs, two at a time, beating until each addition is incorporated before adding the next. Scrape down the sides of the bowl with a spatula when necessary.

  • Add the flour mixture in four parts, alternating with the milk in three parts, beating just until each addition is incorporated before adding the next; do not overmix.

  • Scrape the batter into the prepared pan or pans and spread it so that it is smooth in the pan(s). Bake until a toothpick inserted in the center comes out clean, about 40 minutes for the 9 x 13-inch pan or minutes for 45 minutes for the 8-inch pans, rotating the pan(s) halfway through.

  • Transfer to a wire rack and let cool completely in the pan(s). Cover tightly with plastic wrap and refrigerate overnight. Loosen the edges with a straight spatula, invert the pan(s) to remove the cake, and peel off the parchment.

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