Magnolia Bakery Vanilla Cake – Classic, Buttery & Bakery-Worthy

The Magnolia Bakery Vanilla Cake is a timeless classic — soft, moist, and infused with rich vanilla flavor. Known for their iconic cupcakes and layer cakes, Magnolia Bakery in New York City has built a reputation around simple, old-fashioned desserts made perfectly. This vanilla cake is no exception.

It’s tender, buttery, and light, with a fine crumb and golden edges. Whether layered with vanilla buttercream or served simply with berries and whipped cream, this cake is a crowd-pleasing foundation for birthdays, celebrations, or everyday treats.

Ingredients Overview

For the Cake:

• Cake Flour: Gives the cake a delicate, tender crumb and light structure.

• Unsalted Butter: Adds rich flavor and creaminess. Use room temperature butter for easy creaming.

• Granulated Sugar: Sweetens the cake and helps create structure during creaming.

• Eggs: Bind the batter and contribute to moisture and richness.

• Whole Milk: Provides moisture and helps develop a soft texture.

• Pure Vanilla Extract: Essential for that true vanilla bakery flavor.

• Baking Powder & Salt: Provide lift and balance.

For the Buttercream (optional Magnolia-style):

• Unsalted Butter

• Confectioners’ Sugar

• Whole Milk or Heavy Cream

• Vanilla Extract

• A pinch of Salt

Step-by-Step Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C).

Grease and flour:

• Two 9-inch round cake pans or

• Three 8-inch pans for thinner layers

You can also use parchment circles for easy removal.

2. Cream Butter & Sugar

In a large bowl, beat together:

• 1 cup (2 sticks) unsalted butter, room temperature

• 2 cups granulated sugar

Beat for 3–5 minutes until light, fluffy, and pale yellow. This step is crucial for a light, airy cake.

3. Add Eggs

Add one at a time:

• 4 large eggs, room temperature

Beat well after each addition, scraping down the bowl as needed.

4. Sift Dry Ingredients

In a separate bowl, sift together:

• 3 cups cake flour

• 1 tbsp baking powder

• ½ tsp salt

5. Combine Milk & Vanilla

In a small bowl or measuring cup, mix:

• 1 cup whole milk

• 1 tbsp pure vanilla extract

6. Mix Wet & Dry

Alternate adding dry ingredients and milk mixture to the creamed butter:

• Begin and end with flour (dry → wet → dry → wet → dry)

Mix on low speed just until incorporated. Do not overmix — this can toughen the cake.

7. Bake

Divide batter evenly into prepared pans and smooth the tops.

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

8. Make Vanilla Buttercream (Optional)

Beat together:

• 1 cup (2 sticks) unsalted butter, softened

• 4–5 cups confectioners’ sugar

• ¼ cup milk or cream

• 1 tbsp vanilla extract

• Pinch of salt

Beat on medium-high for 3–5 minutes until fluffy and creamy. Adjust milk/sugar as needed for desired consistency.

9. Assemble & Frost

Once cakes are completely cool:

• Level the layers if needed

• Spread frosting evenly between layers and around the sides

• Decorate with sprinkles, fresh fruit, or edible flowers if desired

Chill briefly before slicing for cleaner cuts.

Tips, Variations & Substitutions

• Don’t skip the creaming step — it’s key for a fluffy texture.

• Use room temperature ingredients for best mixing and rise.

• Want cupcakes? This recipe makes about 24. Bake at 350°F for 18–22 minutes.

• No cake flour? Use all-purpose flour and replace 3 tbsp with cornstarch per cup.

• Flavored twist: Add lemon zest, almond extract, or even fold in fresh berries.

Serving Ideas & Occasions

Perfect for:

• Birthday parties

• Wedding or baby showers

• Tea time or afternoon dessert

• Holiday bakes and celebrations

Serve with:

• Fresh strawberries and whipped cream

• A drizzle of caramel or fruit compote

• Coffee or a glass of cold milk

This cake is simple enough for everyday, but elegant enough for special occasions.

Nutritional & Health Notes

This vanilla cake is:

• Rich in flavor, not overly sweet

• Versatile for different dietary adaptations (gluten-free flour blends can work with slight texture change)

• Freezer-friendly: Freeze layers unfrosted for up to 1 month

Estimated per slice (1/12 of frosted cake):

• ~400–450 calories

• 25g fat

• 45g carbs

• 4g protein

Lighten it up:

• Use reduced-fat milk

• Try a yogurt-based frosting

• Cut thinner slices — it’s rich and satisfying

FAQs

Q1: Can I make Magnolia Bakery vanilla cake ahead of time?
A1: Yes! Bake the cake layers a day ahead and wrap tightly once cooled. Frost before serving.

Q2: Can I freeze the cake?
A2: Absolutely. Wrap layers in plastic wrap + foil and freeze for up to 1 month. Thaw overnight in the fridge.

Q3: Why is my cake dense or dry?
A3: Common causes include overmixing, too much flour, or overbaking. Be sure to measure carefully and check doneness at the minimum baking time.

Q4: Can I use this recipe for a sheet cake?
A4: Yes. Bake in a 9×13 pan for 30–35 minutes. Cool completely before frosting.

Q5: What’s the best way to store this cake?
A5: Keep at room temp (covered) for up to 2 days, or refrigerate for up to 5. Bring to room temp before serving for best texture.

Q6: Can I use this for wedding or tiered cakes?
A6: Yes — it’s sturdy enough when chilled and layers beautifully with buttercream.

Q7: Can I make it dairy-free?
A7: Try plant-based butter and milk alternatives like oat or almond. Texture may vary slightly but still delicious.

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