Jump to Recipe Jump to Video Print Recipe

Ladies & Gentlemen… its time. Time to share a recipe that will become a “go-to” recipe in your cookbook. This is the only fluffy vanilla cake recipe you will ever need. Its made out of basic ingredients, the secret really, is in the method. So without any further ado, lets get our fingers sticky.

Now the truth is, I’ve been a good boy for the last 2-3 weeks. Last week I made healthy pancakes and Chicken Lo Mein, so its high-time I make something sweet. Now I do have to watch my waistline since we are in another lockdown. So I will auction this cake off for our local cat sanctuary as they really do need the support these days.

What makes a fluffy moist vanilla cake?

While the ingredients play a big role in getting your cake nice and fluffy, the biggest impact by far, comes from the methods used in the baking process. So what are this secret method I am talking about? It’s a combination of a few little extra steps that make the texture airy and light. Here are some steps that will work on any sponge cake:

Use Buttermilk and not normal milk. My local supermarket doesn’t stock buttermilk so I usually make it myself. Its a really easy process, simply get the amount of milk in the recipe and add some lemon juice or vinegar. This will not influence the taste so don’t stress if you are using vinegar. The best ratio for this is 1 Tbsp Lemon/Vinegar to 1 Cup of Milk. Let it rest for 20 minutes before using it.
Cream the Sugar and Butter this will fill your batter with tiny air bubbles. When baked, the butter melts and creates tiny air pockets. These air pockets create the fluffy texture of the sponge cake.
Make sure that all ingredients are at Room Temperature. This is essential for fluffy cake. Room temperature ingredients create emulsion during the baking process which again create those tiny little air bubbles we want.
Let the sponge cake cool completely before cutting it or applying any frosting. Warm cake will melt icing and absorb it. This will make a soggy cake and will collapse the air bubbles. Resulting in a soggy and not fluffy vanilla cake.
Sugar Syrup is a moist shortcut for cakes. You can leave this out if you don’t want to over saturate the cake with sugar. Don’t forget point 4, let it cool before adding any syrup. (I don’t use this method in the fluffy vanilla cake recipe)
Here is a point I never thought had a big impact, Beat the Eggs slowly. Now I have tried the difference between beating eggs fast and slow. And the difference is clearly visible. Whisking eggs too fast will make them too hard and less fluffy.
My Secret Method, is the hot mixing of the wet and dry Ingredients. Before blending the eggs/sugar with the butter/milk, melt the buttermilk and butter in a saucepan over low heat. DON’T LET IT BOIL. Now take a cup of the egg/sugar mixture and in to the hot Buttermilk/Butter while whisking fast and constantly. This will make a super smooth thick cream. Slowly whisk it in to the rest of the egg/sugar until well combined.

How to get amazing Vanilla Flavour

Vanilla is a strong flavour and most cakes, even if they are not vanilla flavoured, contain vanilla. This is usually added to overpower the smell of egg’s or other ingredients that are not favourable in the recipe. There are also many grades and types of vanilla, for example:

Vanilla Pods are expensive but also the purest form of Vanilla. Many professional gourmet chefs will always use vanilla pods in their recipes. Gordon Ramsey likes to slice a pod open and scrape the inside for a strong vanilla flavour.
Vanilla Extract is created by macerating and percolating vanilla pods in a solution such as water or alcohol. Vanilla extract blends easier than pods and is often a preferred ingredient.
Vanilla Essence is the cheapest of the Vanilla flavours for baking. It’s usually made with a combination of vanilla extract, chemical flavouring and colouring. Although that doesn’t sound “pretty” it works well and is completely safe to consume.
Vanilla Sugar is sugar that has been infused with vanilla pods or extract. Not the strongest of flavours so I usually use it when its not the main flavour.

The strongest vanilla flavour definitely comes from Vanilla Pods. This is my method, scrape the vanilla seeds (like Ramsey) out of the pods. Then mix them in to the sugar. I then let the stand mixer stir the sugar and pods on slow speed for a good 5-8 minutes. This will rub the flavour off on the sugar and will blend it perfectly even in the batter. Sometimes, I also add 1/2 a teaspoon of vanilla extract for that extra punch of flavour.

In addition to the pod and sugar, citrus extract like lemon juice enhance the vanilla flavour. Add 1/2 a lemons zest and a teaspoon of lemon juice. Pure Magic.

Fluffy Vanilla Frosting

Now before we start on frosting, this cake tastes amazing by itself. No topping or frosting needed. But if you need that velvety sweet cream flavour sandwiched between each layer. And creamy topping, then go for it. I tend to make three different type’s of icing for my cakes.

Of course there are other types of frosting or covering you can use but these are my favourites. For the fluffy vanilla cake I have tried Butter Cream and Cream Cheese frosting and I have to say, its a tough decision to make. They both fit the purpose although the cream cheese frosting has a bit of a twang to it which goes nice with Vanilla. The buttercream frosting is a bit firmer which gives you nicer edges and even layers, it also tastes more vanilla then the cream cheese. So the choice is yours although I have decided to go with Butter Cream today. Here is what you will need:

Unsalted Butter
Vanilla Extract
Heavy Cream

For detailed ingredients check the recipe at the end of the post.

A soft and fluffy textures sponge cake layered with white vanilla buttercream.

Storing & Shelf life

A great thing about this cake, is that it stays fresh and fluffy for almost five days. Make sure you store it in a airtight container. This will ensure no cross contamination from other flavours in your fridge. Now, I have tried freezing this cake too, and while it tasted great after thawing, it was not as spongy and fluffy as before. An important point is to always cool the cake completely before you refrigerate or cool it.

More great Dessert Recipes!

Are you looking for more amazing dessert recipe ideas? Check out these:

Hazelnut Cake Slices
Madlouka – Lebanese Night Dessert
Maltesers Drip Cake

5 from 3 votes