Ina Garten Vanilla Cake Recipe

This Ina Garten Vanilla Cake Recipe is a soft and fluffy dessert, which uses all-purpose flour and real vanilla extract. It’s a classic, foolproof recipe, ready in about 45 minutes.

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Ina Garten Vanilla Cake Recipe Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter (softened)
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk

For the Frosting:

• 1 cup unsalted butter (softened)
• 3 1/2 cups powdered sugar
• 2 teaspoons vanilla extract
• 2–3 tablespoons heavy cream

How To Make Ina Garten Vanilla Cake Recipe

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream butter and sugar: In a large bowl, beat the butter and sugar on medium speed until light and fluffy, about 3–4 minutes.
4. Add eggs and vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract.
5. Alternate flour and milk: Reduce mixer speed to low. Add the dry ingredients in three batches, alternating with milk in two batches. Start and end with the dry mix. Mix until just combined.
6. Bake the cake: Divide the batter evenly into the prepared pans. Smooth the tops and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the cakes: Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
8. Make the frosting: Beat the softened butter until creamy. Gradually add powdered sugar, then the vanilla and heavy cream. Beat until smooth and fluffy. Add more cream if needed for desired consistency.
9. Assemble the cake: Place one cake layer on a serving plate. Spread frosting over the top, add the second layer, and frost the top and sides. Smooth or swirl as desired.

Recipe Tips

• Can I make this cake ahead?
  Yes! Bake the layers a day ahead and wrap them tightly once cooled.
• How to get flat cake layers:
  Use baking strips or level the tops with a serrated knife after baking.
• Best way to frost a cake:
  Chill layers first to reduce crumbs, then apply a thin crumb coat before final frosting.
• How to flavor the frosting:
  Add almond extract, lemon zest, or a tablespoon of cocoa powder for a twist.

What To Serve With Ina Garten Vanilla Cake

This classic vanilla cake pairs well with:

• Fresh berries or berry compote
• A scoop of vanilla or strawberry ice cream
• Hot coffee or a cup of Earl Grey tea
• Whipped cream and a drizzle of caramel
• Lemon curd or raspberry jam on the side

How To Store Ina Garten Vanilla Cake

Room Temperature: Keep covered at room temp for up to 2 days.
Refrigerate: Store in the fridge for up to 5 days in an airtight container.
Freeze: Freeze unfrosted layers tightly wrapped for up to 2 months. Thaw at room temp before frosting.

Vanilla Cake Nutrition Facts (Per Slice)

• Calories: ~450
• Carbohydrates: ~60g
• Protein: ~5g
• Fat: ~22g
• Saturated Fat: ~13g
• Sugar: ~45g
• Cholesterol: ~110mg
• Sodium: ~210mg

Nutrition information is estimated and may vary based on exact ingredients and portion sizes.

FAQs

Can I use cake flour instead of all-purpose flour?
Yes, but use 1 cup plus 2 tablespoons of cake flour for every cup of all-purpose flour.

Why is my cake dry?
Overbaking or overmixing the batter can lead to dryness. Stick to the bake time and mix until just combined.

Can I make this recipe in a 9×13 pan?
Yes, bake at the same temperature for 30–35 minutes or until a toothpick comes out clean.

Can I use buttermilk instead of whole milk?
Yes, it will add a slight tang and help make the crumb more tender.

Try More Recipes:

• Ina Garten Blueberry Coffee Cake Muffins Recipe
• Ina Garten White Cake Recipe
• Ina Garten Cherry Pie Recipe