In this vanilla cake recipe I am making a single cake but you can divide the same batter to two prepared 9-inch cake pans and bake if you plan to do it in layers with frosting.
You can easily make this vanilla cake dairy-free by using a plant-based milk such as soy milk or almond milk instead of the dairy milk. And, this recipe will also make around 18-24 cupcakes depending on how high you fill the liners.
Step by step video of this recipe is available on my YouTube channel https://www.youtube.com/@TastesNBites
Ingredients
- 2 and ½ cups All Purpose Flour Correctly Measured
- 1 and ½ cups White Granulated Sugar
- 3 tsp. Baking Powder
- ¾ tsp. Salt
- 1 cup Milk
- 2 Large Eggs
- ¾ cup Canola Oil Or Vegetable Oil
- 3 tsp. Vanilla Extract
Method
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Preheat the oven to 350°F (180°C) and spray the cake pan with non-stick spray and line with parchment paper.
- Into a bowl, add the eggs and whisk it, then add sugar and oil and mix properly.
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Sift the all purpose flour into a mixing bowl with a sieve and add baking powder and salt.
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Add the vanilla extract and mix into a batter.
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Next add milk and mix to adjust the batter consistency. If required do a quick whisk with a hand whisk to remove any lumps. Don’t overmix.
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Pour the batter into the prepared cake pan.
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Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean. If you are splitting the batter to two pans adjust the baking time accordingly.
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Allow the cake to cool for a few minutes before removing it from the cake pan and place it onto a wire cooling rack.
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Let it cool completely before serving.
- Enjoy delicious vanilla cake. Yummy!