There’s something about baking this vanilla cake that takes me back to a small seaside kitchen where the morning light dances through sheer curtains. I remember setting the timer, almost distracted by the distant sound of waves, and wondering if I had creamed the butter enough or if I’d overmixed the batter just a little. The house filled with that warm vanilla scent, subtle and inviting, like a soft whisper of the sea air itself. When the timer finally rang, the golden cakes came out perfectly tender, with a delicate crumb that almost melts on your tongue. It’s the kind of treat that doesn’t demand attention but gently invites you to pause and savor a quiet moment. I usually slice it thin, sometimes with a dollop of cream or a spoonful of fresh berries, and it’s enough to make a simple afternoon feel a little more like a celebration.
- Light and fluffy texture that feels airy but still satisfying.
- Delicate vanilla flavor that’s subtle, not overpowering — it’s simple, and that’s kind of the point.
- A classic cake that fits any occasion, from casual tea time to a small gathering.
- Doesn’t require fancy equipment or hard-to-find ingredients, which means less fuss and more baking joy.
- The crumb is tender enough to pair beautifully with both fresh fruit or a rich buttercream if you want to dress it up.
Don’t worry if your kitchen isn’t exactly by the sea — this cake brings that peaceful coastal vibe right to your countertop.
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Vanilla Cake Kitchen by the Sea
- Total Time: 50 minutes
- Yield: 8 1x
Description
A light and fluffy vanilla cake inspired by the fresh, breezy ambiance of a kitchen by the sea. This classic vanilla cake is perfect for any occasion, featuring a tender crumb and delicate vanilla flavor that evokes the calm and charm of coastal living.
Ingredients
2 1/2 cups (312 grams) all-purpose flour, sifted
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (226 grams) unsalted butter, softened
1 3/4 cups (350 grams) granulated sugar
4 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup (240 ml) whole milk, at room temperature
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer, beat the softened unsalted butter on medium speed until creamy, about 1 minute.
Gradually add the granulated sugar to the butter, beating on medium-high speed until light and fluffy, about 3 to 4 minutes.
Add the eggs one at a time, beating well after each addition to fully incorporate.
Mix in the pure vanilla extract until combined.
With the mixer on low speed, alternately add the dry flour mixture and whole milk to the butter mixture, beginning and ending with the flour mixture. Mix just until combined after each addition; do not overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 28 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes.
Run a knife around the edges to loosen the cakes, then invert them onto wire racks to cool completely before frosting or serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Making this cake doesn’t call for anything special beyond your usual baking essentials. Just a couple of round pans and a mixer are enough to get the job done. When it’s time to serve, I like to keep it casual — a cup of tea or coffee and a cozy nook to enjoy the moment. If you want to mix it up, I’ve tried swapping the milk for a splash of buttermilk for a slightly tangier bite, or folding in a handful of tiny chocolate chips when I’m feeling indulgent (though that’s definitely not the classic vibe). Sometimes, I even sprinkle a pinch of flaky sea salt on top after frosting, which adds an unexpected twist that I can’t get enough of. I haven’t tested all sorts of variations, but these little tweaks keep the cake feeling fresh and a bit adventurous.
FAQ
Can I make this cake ahead of time? Yes! It holds up well for a couple of days at room temperature if wrapped tightly. For longer storage, freezing works great.
Is this recipe suitable for beginners? Absolutely. The steps are straightforward, and the results are reliably delicious.
Can I use a different type of milk? Whole milk is recommended for the best texture, but you can try alternatives — just expect slight differences in crumb and moisture.
Every slice of this vanilla cake carries a little reminder to slow down and enjoy the small pleasures. Give it a try, and see if it doesn’t bring a touch of seaside calm to your day.