Mom’s Best Cake Recipe
If you’re searching for a treat that feels both nostalgic and impressive, let me introduce you to Mom’s Best Cake. This cake has been baked in our family kitchens for generations and always steals the show! With its tender crumb, buttery flavor, and that crave-worthy vanilla aroma, it’s the kind of bake that never lets you down. Whether you’re hoping for something to wow at your next celebration or simply want a sweet reason to gather with loved ones, Mom’s Best Cake delivers every single time.
Ingredients You’ll Need
There’s a certain magic that happens when simple, everyday ingredients come together just right—Mom’s Best Cake is proof! Take a look at this list and you’ll see nothing fancy, but every component adds its own signature to achieve that perfectly soft, flavorful bite.
- All-purpose flour: The foundation for the cake’s structure, giving it a balanced, tender crumb every time.
- Granulated sugar: Sweetens the cake and helps it bake up light and moist.
- Unsalted butter, softened: Adds rich flavor and a dreamy, melt-in-your-mouth texture—don’t rush the softening!
- Whole milk: Makes the cake plush and moist; room temperature milk blends more smoothly.
- Large eggs: They bind everything together and give that classic golden hue.
- Baking powder: Ensures a beautiful, even rise for fluffy layers.
- Salt: Just a hint brings out all the other flavors and balances the sweetness.
- Vanilla extract: Lends signature warmth and aroma—use pure extract for best results.
For the Frosting (Optional Buttercream):
- Unsalted butter, softened: The creamy base for this silky frosting—let it reach room temp for smoothest results.
- Powdered sugar: Sweetens and thickens the buttercream to perfection.
- Milk: Just a splash transforms the mixture to a spreadable dream.
- Vanilla extract: Boosts that classic, vanilla-forward aroma in the finish.
- Pinch of salt: Cuts through the sweetness and rounds out the flavor profile.
How to Make Mom’s Best Cake
Step 1: Prep Your Pans and Oven
Begin by preheating your oven to 350°F (175°C)—this ensures your batter bakes evenly from the get-go. Grease and flour two 8-inch round cake pans, or opt for a single 9×13-inch baking pan if you’re feeling less fancy but still want deliciousness. Lining the base with parchment helps with easy release later.
Step 2: Cream the Butter and Sugar
Grab a large bowl and beat the softened butter with the granulated sugar until the mixture is pale and fluffy. This step adds air, giving you a lighter, more tender Mom’s Best Cake. Don’t rush it—the mix should look creamy and pillowy before moving on.
Step 3: Add the Eggs and Vanilla
Crack those eggs in, one at a time, beating well after each addition. This helps the batter emulsify for a consistent texture. Finish by stirring in that lovely vanilla extract, and take a quick moment to enjoy the scent wafting up from the bowl!
Step 4: Mix Dry Ingredients Separately
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This isn’t just for show—it evenly disperses the leavening through your cake, so every bite is as fluffy as the last.
Step 5: Combine Wet and Dry Ingredients
Time to bring it all together! Alternately add the dry ingredients and milk into your wet mixture, starting and finishing with the dry. Mix gently, just until combined—this keeps Mom’s Best Cake ultra-tender instead of dense.
Step 6: Pour and Smooth the Batter
Divide the batter evenly among your prepared pans (or pour it all into one if you went with the 9×13). Smooth the tops with a spatula, so your cake bakes up with a picture-perfect surface for frosting.
Step 7: Bake to Perfection
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean with just a couple of moist crumbs. Once done, let the cakes cool in the pans for 10 minutes before gently transferring them to a wire rack to cool completely—this prevents soggy bottoms and lets flavors settle.
Step 8: Make and Apply the Optional Frosting
If you’re opting in for the classic buttercream, beat the softened butter first, then slowly add the powdered sugar. Mix in the vanilla, a pinch of salt, and just enough milk to get that perfect, spreadable texture. Spread generously over the cooled cake, swirl with the back of a spoon or offset spatula, and admire your creation!
How to Serve Mom’s Best Cake
Garnishes
This cake looks beautiful in its simplicity, but a few little touches make it truly special. Try topping Mom’s Best Cake with fresh berries, a light dusting of powdered sugar, or sprinkles if you’re feeling playful. Edible flowers or a drizzle of caramel are stunning for special occasions too!
Side Dishes
A slice of Mom’s Best Cake pairs perfectly with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a bit of brightness, a handful of seasonal fruit or simple citrus salad makes a refreshing contrast to the cake’s sweet richness.
Creative Ways to Present
There are so many ways to have fun with this recipe! Try cutting the cake into small cubes and stacking them as a dessert tower, or use cookie cutters to make individual cake shapes for parties. Layer slices with berries and cream for a classic trifle—Mom’s Best Cake is a fantastic blank canvas for your creativity.
Make Ahead and Storage
Storing Leftovers
The truly wonderful part about Mom’s Best Cake is how well it stays fresh. Store leftover slices tightly covered at room temperature for up to 2 days, or in the fridge for up to 5. Just be sure to wrap them well—nobody likes dry cake!
Freezing
Need to save some cake for a rainy day? You’re in luck! To freeze, wrap individual slices or entire unfrosted layers in plastic wrap, then pop them in a freezer bag. They’ll keep beautifully for up to 2 months. Thaw overnight in the fridge and frost once completely defrosted.
Reheating
If your cake is feeling a little chilly from the fridge, let slices come to room temperature or give them a quick 10-second zap in the microwave. This brings back that beloved buttery aroma and softness, especially if you’re serving it with cold ice cream or berries.
FAQs
Can I use cake flour instead of all-purpose flour?
Absolutely! Cake flour will create an even lighter, more delicate crumb, which is wonderful if you love a super-soft cake. Just swap an equal amount and enjoy the luxe texture in your Mom’s Best Cake.
How do I prevent my cake from sticking to the pan?
Grease and flour your pans well, and for extra insurance, line the bottoms with parchment paper. This makes removing Mom’s Best Cake a total breeze, with zero stuck edges or broken layers.
Can I add other flavors or mix-ins?
Of course! Mom’s Best Cake is deliciously versatile. Feel free to fold in chocolate chips, lemon or almond extract, or a swirl of fruit preserves for a personalized twist. Even chopped nuts or coconut work beautifully here.
Does the cake taste good without frosting?
Yes, it does! The cake itself is rich, moist, and flavorful enough to stand alone, making it perfect for those who prefer their desserts a little less sweet. But, of course, nobody will complain about a thick layer of buttercream on top!
Can I make this as cupcakes instead?
You sure can. Just divide the batter among lined muffin tins, filling each about two-thirds full. Bake at the same temperature for 18–22 minutes, checking for doneness with a toothpick. Perfect for parties, bake sales, or just a lunchbox treat!
Final Thoughts
I truly believe there’s something special about pulling a classic, homey dessert from your oven and sharing it with the people you care about. Mom’s Best Cake brings everyone to the table, with its melt-in-your-mouth texture and simple ingredients you probably have on hand right now. Give it your own spin or stick to tradition—either way, this cake is destined to become a favorite in your kitchen too. Now, go preheat that oven and see what all the fuss is about!
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Mom’s Best Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This classic vanilla cake recipe, lovingly known as ‘Mom’s Best Cake,’ is a must-try for dessert lovers. The tender crumb and buttery flavor make it a family favorite, perfect for any occasion. The optional buttercream frosting adds a touch of sweetness that elevates this homemade cake to a whole new level.
Ingredients
Main Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
For the Frosting (Optional Buttercream):
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2–3 tbsp milk
- 1 tsp vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat to 350°F (175°C). Grease and flour pans.
- Mix wet ingredients: Beat butter and sugar until fluffy. Add eggs, one at a time. Stir in vanilla.
- Combine dry ingredients: Whisk flour, baking powder, and salt in a bowl.
- Combine mixtures: Alternately add dry ingredients and milk to wet mixture. Mix until just combined.
- Bake: Pour batter into pans, bake for 30–35 minutes.
- Cool and frost: Cool cakes in pans, then frost with prepared buttercream.
Notes
- This cake is versatile—try adding fruit, chocolate chips, or different extracts for variety.
- The cake can be stored at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 32g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
