Easy Stand Mixer Cake – Fluffy 35-Minute Vanilla

I remember the first time I tried to cream butter and sugar by hand. My arm was sore for a day, and the cake still came out tough. That's when I knew I needed a stand mixer. This Stand Mixer Cake is the recipe I've been making ever since – it's forgiving, fast, and the mixer does all the heavy lifting.

The key is to let the mixer work its magic: creaming butter and sugar until light and fluffy, then adding eggs one at a time. The result is a cake that's moist, tender, and has that perfect crumb. No overmixing, no dry spots, just pure vanilla goodness.

Whether you're a seasoned baker or just starting out, this recipe will become your go-to. It's simple enough for a weeknight treat, but impressive enough for a birthday party. And the best part? You only need one bowl and your trusty stand mixer.

About the Ingredients

1 cup (2 sticks / 226g) unsalted butter, softened

Softened butter creams better, creating air pockets for a light cake. If you're out of unsalted, use salted and reduce the added salt to 1/4 teaspoon.

1 1/2 cups (300g) granulated sugar

Granulated sugar dissolves into the butter, adding sweetness and structure. You can substitute 1 cup of brown sugar for a deeper flavor, but the cake will be slightly denser.

4 large eggs, at room temperature

Room-temperature eggs emulsify into the batter smoothly. If you're in a hurry, place them in a bowl of warm water for 5 minutes.

1 tablespoon vanilla extract

Pure vanilla extract gives the cake its classic flavor. For a richer taste, try vanilla bean paste or scrape the seeds from one vanilla bean.

2 1/2 cups (315g) all-purpose flour

All-purpose flour provides the right structure. For a lighter texture, you can replace 1/2 cup with cake flour, but you'll need to reduce the flour by 2 tablespoons.

2 1/2 teaspoons baking powder

This leavening agent helps the cake rise. Make sure it's fresh – if it doesn't fizz when mixed with water, it's time to replace it.

1/2 teaspoon salt

Salt balances the sweetness and enhances flavor. If using salted butter, omit this.

1 cup (240ml) whole milk, at room temperature

Whole milk adds moisture and richness. You can use buttermilk for a tangy twist, but then reduce baking powder to 2 teaspoons and add 1/2 teaspoon baking soda.

Tips & Tricks

• Make sure all ingredients are at room temperature – this helps the batter emulsify and prevents a lumpy cake.
• Don't overmix the batter once you add the flour. Mix until just combined – overmixing develops gluten and makes the cake tough.
• Use a kitchen scale for accurate measurements, especially for flour. Too much flour makes a dry cake.

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.

2. Cream Butter and Sugar

In the bowl of your stand mixer fitted with the paddle attachment, beat the softened butter and sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides.

3. Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until combined.

4. Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

5. Alternate Additions

With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk, starting and ending with the flour. Mix until just combined – do not overmix.

6. Divide and Bake

Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown. The internal temperature should be 200°F (93°C).

7. Cool and Frost

Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. Once cool, frost with your favorite buttercream or serve plain with a dusting of powdered sugar.

Delicious Variations

Lemon Poppy Seed

Add the zest of 2 lemons and 2 tablespoons of poppy seeds to the batter.

Chocolate Swirl

Melt 1/2 cup of chocolate chips and swirl into the batter before baking.

Spiced Apple

Fold in 1 cup of finely chopped apples and 1 teaspoon of cinnamon.

How to Store Stand Mixer Cake

Frequently Asked Questions

Now get your mixer out and give this a try – you'll wonder why you ever baked any other way. Keep exploring.

Stand Mixer Cake

Stand Mixer Cake is a foolproof vanilla layer cake, whipped up in one bowl for a tender crumb and easy cleanup.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 cup (2 sticks / 226g) unsalted butter, softened
• 1 1/2 cups (300g) granulated sugar
• 4 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 2 1/2 cups (315g) all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) whole milk, at room temperature

📋 Instructions

1. 1Preheat and Prep — Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
2. 2Cream Butter and Sugar — In the bowl of your stand mixer fitted with the paddle attachment, beat the softened butter and sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides.
3. 3Add Eggs and Vanilla — Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until combined.
4. 4Combine Dry Ingredients — In a separate bowl, whisk together the flour, baking powder, and salt.
5. 5Alternate Additions — With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk, starting and ending with the flour. Mix until just combined – do not overmix.
6. 6Divide and Bake — Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown. The internal temperature should be 200°F (93°C).
7. 7Cool and Frost — Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. Once cool, frost with your favorite buttercream or serve plain with a dusting of powdered sugar.

👨‍🍳 Chef's Note: This cake is best enjoyed the day it's made, but it stays moist for a couple of days if stored properly.

Servings: 6

Cuisine: American

Course: Dessert

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Liam O'Connor
Liam covers outdoor adventure and gear reviews, with a focus on ultralight backpacking and wilderness survival. He writes from personal trial and error, emphasizing safety and practical experience.