Classic Vanilla Cake – A Fluffy and Delicious Treat

Serving: This cake pairs wonderfully with whipped cream, fresh berries, or a simple dusting of powdered sugar.

Storage: Keep in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days.

Freezing: Wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Variations
Vanilla Almond Cake: Add ½ teaspoon almond extract for a hint of nuttiness.

Chocolate Swirl Cake: Swirl in melted dark chocolate for a marble effect.

Coconut Vanilla Cake: Mix in ½ cup shredded coconut for extra texture.

FAQ
Can I use all-purpose flour instead of cake flour?
Yes! Substitute 2½ cups of all-purpose flour, but remove 5 tablespoons and replace them with cornstarch for a lighter texture.

Can I make this cake dairy-free?
Yes! Use almond milk or coconut milk instead of regular milk.

What frosting goes best with this cake?
A classic buttercream, cream cheese frosting, or even a light whipped cream topping would work perfectly.

Enjoy this homemade vanilla cake—simple, elegant, and absolutely delicious!