Favorite Vanilla Cake
The best vanilla cake that I’ve ever made! Don’t ever think of vanilla cake as too basic ever again. Make this cake and you’ll taste a punch of vanilla balanced with a nice buttery flavor that will knock your and your family’s socks off!
Vanilla Cake
Yield
24 cupcakes or 2 9-in. roundsAuthor
Joe the Blue WizardPrep time
15 MinCook time
35 MinTotal time
50 MinThe best vanilla cake that I’ve ever made! Don’t ever think of vanilla cake as too basic ever again. Make this cake and you’ll taste a punch of vanilla balanced with a nice buttery flavor that will knock your and your family’s socks off!
Ingredients
- 3 cups (360 g) Flour
- 2 cups (400 g) Sugar
- 1 tbsp. (14 g) Baking Powder
- 1 tsp. (6 g) Salt
- 2 sticks (220 g) Butter, softened
- 1 cup (240 mL) Non-fat Greek Yogurt
- 2 Large Eggs
- 4 Large Egg Yolks
- 1 tbsp. (15 mL) Vanilla Extract
Instructions
- Preheat oven to 350 degrees F.
- If making cupcakes prepare 24 cups in cupcake pans with liners. If making 2 9-in. rounds grease and line with parchment 2 9-in. round baking pans.
- In a large bowl whisk together flour, sugar, baking powder and salt until well combined.
- Add butter and use an electric mixer to completely incorporate into the flour mixture. Mixture should look like bread crumbs and have no large clumps of butter.
- Add remaining ingredients and beat to combine.
- If making cupcakes evenly portion batter into the prepared cupcake pans. If making rounds, divide batter in half and place into the 2 prepared pans, then smooth the batter into an even layer in the pans.
- Place pans on the middle rack of the oven and bake. For cupcakes, bake until a toothpick comes out clean, about 20-24 minutes. For round cakes, bake until a toothpick comes out clean from the center or until you can gently press on the cake and it springs back, about 35 minutes.
- Allow cakes to cool in the pans for about 15 minutes then transfer cakes out the pans to a cooling rack until cooled to room temperature.
- Frost or use as desired.
