There’s something quietly comforting about a vanilla cake that feels like a breath of fresh sea air. It’s not overly sweet or fussy—just simple, airy, and inviting. This cake, inspired by the gentle breeze and casual charm of a kitchen by the sea, reminds you to pause and enjoy the small pleasures, whether it’s a quiet afternoon or an impromptu gathering.

I remember the last time I made this cake—it was one of those slow Sunday afternoons when the sun filtered softly through the kitchen window, and the air smelled faintly of salt and fresh herbs from the garden. I was halfway through mixing the batter when my phone buzzed, and I got distracted trying to answer without messing up the flour everywhere. The batter ended up a little lumpier than usual, but you know what? That didn’t matter. The cake baked up just fine, light and fluffy, with that delicate vanilla aroma filling the whole house. Moments like that make baking feel less like a chore and more like stepping into a calm, cozy ritual.

Why you’ll love it:

The texture is wonderfully tender and airy—like biting into a cloud that’s just kissed by vanilla.
It’s simple—and that’s kind of the point. No complicated steps or hard-to-find ingredients, just straightforward baking that anyone can enjoy.
The flavor is delicate yet satisfying, making it versatile for a quiet breakfast or a relaxed dessert.
It pairs beautifully with fresh berries, whipped cream, or a simple dusting of powdered sugar, letting you customize without overwhelming the cake’s subtle charm.

If you ever find yourself unsure about the exact baking time, don’t stress. Every oven is a bit different, so keep an eye on it somewhere between 28 and 32 minutes, and trust your senses—the smell and the golden edges usually give a good hint.

Vanilla Cake Kitchen by the Sea

Close-up of a vanilla cake with creamy frosting in a bright kitchen by the sea.

Print Recipe

A light and fluffy vanilla cake inspired by the fresh and breezy atmosphere of a kitchen by the sea. This classic vanilla cake is perfect for any occasion, featuring a tender crumb and a delicate vanilla flavor.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8

Ingredients

Scale

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

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.
In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together on medium 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 the whole milk to the butter mixture, beginning and ending with the flour mixture. Mix each addition just until incorporated; 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 32 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 of the pans to loosen the cakes, then invert them onto wire racks to cool completely before frosting or serving.

Kitchen Notes: Using regular cake pans without any fancy gadgets works perfectly here; just make sure to grease and flour them well so the cake lifts out easily. I usually serve this with a cup of tea on the side, sometimes with a little homemade jam stirred in for a touch of sweetness. If you want to switch it up, you might try folding in some lemon zest or a handful of chopped nuts, though I haven’t tested those variations extensively—sometimes it’s nice to keep things classic. Also, if you’re short on time, this cake freezes well wrapped tightly, so you can have a slice ready whenever the craving hits.

FAQ:
Can I make this cake ahead of time? Yes, it keeps well at room temperature for a couple of days or frozen for longer storage.
Is this recipe suitable for beginners? Absolutely. The steps are straightforward, and the results are forgiving.
Can I substitute the butter? I haven’t tried alternatives extensively, but using butter gives that classic flavor and texture that’s hard to beat.

Ready to bring a little seaside calm to your kitchen? Give this vanilla cake a try and see how a simple recipe can turn an ordinary day into something a bit more special.