Nothing beats a classic vanilla cake recipe — soft, buttery, and perfectly sweet with a tender crumb that melts in your mouth. It’s ideal for birthdays, celebrations, or just when you crave something comforting and homemade.
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Why You’ll Love This Vanilla Cake Recipe
This vanilla cake recipe is a true bakery-style favorite you can make right at home. The texture is light, fluffy, and moist, thanks to a careful mix of butter, eggs, and buttermilk. Each bite has a rich, buttery flavor balanced by the gentle sweetness of vanilla.
It’s also a versatile base — you can pair it with almost any frosting or filling. Whether it’s a birthday, an afternoon tea, or a simple weeknight dessert, this cake fits every occasion.
Plus, it’s beginner-friendly! With simple ingredients and straightforward steps, even first-time bakers can achieve soft, golden perfection.
You’ll love how easily this cake comes together and how beautifully it slices. The flavor is classic yet comforting, making it a go-to recipe for any dessert lover.
Key Ingredients for the Best Vanilla Cake
Cake Ingredients
Flour gives the cake its structure. For best results, measure carefully using a kitchen scale or the spoon-and-level method to prevent dense layers. Baking powder ensures the cake rises beautifully, while a touch of salt balances the sweetness.
Butter is the star of this recipe, adding a rich flavor and tender crumb. Make sure it’s at room temperature so it creams smoothly with sugar. The sugar adds sweetness and helps aerate the batter for a light texture.
Eggs contribute structure and moisture, giving the cake its soft yet stable form. Vanilla extract adds that warm, aromatic note we all love. Finally, buttermilk gives the cake a gentle tang while keeping it moist and tender. If you don’t have buttermilk, simply mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar — let it sit for 5 minutes, and you’re set.
Frosting Ingredients
The frosting is a simple and creamy vanilla buttercream. Butter forms the base, providing smoothness and a rich mouthfeel. Powdered sugar sweetens and thickens the frosting, while cream (or milk) adjusts the consistency to be soft and spreadable.
A pinch of salt enhances the flavor, and vanilla extract brings out that classic, sweet aroma. This buttercream spreads beautifully and holds its shape perfectly on your cooled cake.
How to Make Vanilla Cake Step-by-Step
Prepare Your Pans and Preheat the Oven
Preheat your oven to 350°F. Line two 8-inch pans with parchment paper and grease the sides. This step prevents sticking and ensures even baking.
Mix the Dry Ingredients
In a medium bowl, sift together flour, baking powder, and salt. Whisk briefly to blend everything evenly. This adds air to the dry mix and prevents clumping, helping your cake rise light and tall.
Cream the Butter and Sugar
In a large mixing bowl, beat butter until smooth, then add sugar. Continue beating until the mixture becomes pale and fluffy — this step traps air and creates that tender crumb.
Add Eggs and Vanilla
Add eggs one at a time, beating after each addition to fully combine. Then pour in the vanilla extract for that rich, comforting aroma. Scrape down the sides as you go for an even batter.
Combine Wet and Dry Ingredients
On low speed, alternate adding the dry ingredients in three parts with the buttermilk in two, starting and ending with flour. Mix just until combined — overmixing can make the cake tough.
Bake and Cool
Divide the batter evenly between the prepared pans. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. You’ll know it’s done when the edges pull slightly away from the pan. Cool for 2 minutes in the pan, then invert onto a rack, peel off the parchment, and let the layers cool completely.
Make the Vanilla Buttercream Frosting
In a mixer, cream the butter and salt until fluffy. Gradually add powdered sugar, one cup at a time, mixing on low to avoid a sugar cloud. Add the cream and vanilla, then beat on medium until soft peaks form. If needed, add a splash more cream to reach your desired consistency.
Assemble and Frost the Cake
Place one cake layer on your serving plate. Spread a generous layer of frosting over it, then top with the second layer. Frost the top and sides until smooth. You can swirl it for a rustic look or smooth it for a classic bakery finish.
Expert Tips for Perfect Vanilla Cake Results
Measure flour correctly — too much can make the cake dense. Always use room-temperature ingredients to help everything mix evenly. Don’t overmix once the flour is added; this keeps your cake soft and fluffy.
Tap the pans gently on the counter before baking to release air bubbles. Make sure your baking powder is fresh, as old leavening can lead to flat cakes. Bake immediately after mixing — waiting can reduce the rise.
Use cake strips around your pans for even baking. Listen for the cake: it’s done when you no longer hear a faint crackling sound. Always cool completely before frosting for a smooth, crumb-free finish.
Storage, Freezing, and Make-Ahead Options
Keep your frosted vanilla cake at room temperature for up to 2 days in an airtight container. If you need longer storage, refrigerate it for up to 5 days, bringing it to room temperature before serving for the best texture.
To freeze, wrap unfrosted layers tightly in plastic wrap and then foil. They’ll keep for up to 3 months. Thaw overnight in the fridge and let them reach room temperature before frosting. You can also freeze leftover frosted slices by wrapping them individually. This makes it easy to enjoy a piece anytime you crave homemade sweetness.
Flavor Variations and Frosting Options
For a less sweet option, try Swiss or Italian buttercream — both are silky and lightly sweetened. Add a teaspoon of lemon zest for a bright twist or brush layers with simple syrup for extra moisture.
You can also mix in sprinkles for a funfetti vibe or frost with chocolate ganache for a rich contrast. This vanilla cake recipe is a perfect canvas for any creative twist you want to try.
Other Recipes You May Enjoy
- Chocolate Chip Cookie Bars – Soft, Chewy, and Totally Irresistible
- Chocolate Mousse Brownies: Decadent Layers of Fudge and Silk
- No Bake Cookie Dough Bars
- For More Dessert Recipes
Conclusion
This vanilla cake recipe is the kind of classic every home baker needs. It’s buttery, moist, and full of pure vanilla flavor that feels like a warm hug in dessert form. Whether you frost it with creamy buttercream or add your own twist, it’s always a crowd-pleaser. Bake it for birthdays, holidays, or just because — either way, this cake is sure to make everyone smile. For more sweet inspiration, check out my dessert ideas on Pinterest.
Vanilla Cake
Equipment
- electric mixer For creaming butter and sugar
- Mixing bowls For wet and dry ingredients
- Measuring cups and spoons
- Spatula To fold batter and frost cake
- Two 8-inch round cake pans Greased and lined with parchment
- Cooling rack
- Toothpick For doneness check
Ingredients
- 2½ cups all-purpose flour (280g)
- 2¼ tsp baking powder
- ¾ tsp salt
- 1⅔ cups granulated sugar (333g)
- ¾ cup unsalted butter, room temperature (170g)
- 3 large eggs, room temperature
- 1 Tbsp vanilla extract (15mL)
- 1 cup buttermilk (240mL)
- 1½ cups unsalted butter, room temperature (for frosting)
- ¼ tsp salt (for frosting)
- 5 cups powdered sugar
- ¼ cup cream or milk, plus more as needed
- 2 tsp vanilla extract (10mL), for frosting
Instructions
- Preheat oven to 350°F. Line two 8-inch pans with parchment and grease the sides.
- Sift and whisk flour, baking powder, and salt in a bowl.
- In a mixer, beat butter until smooth, then add sugar and cream until pale and fluffy.
- Add vanilla and mix in eggs one at a time, scraping bowl between additions.
- On low speed, alternate adding flour mixture in three parts and buttermilk in two, ending with flour.
- Divide batter between pans and bake for about 30 minutes, or until a toothpick comes out clean and edges pull away.
- Cool in pans for 2 minutes, then invert onto a rack, remove parchment, and cool completely.
- For frosting, cream butter and salt, then gradually add powdered sugar. Add cream and vanilla, beat until soft peaks form.
- Frost cooled cake as desired. Smooth or swirl frosting for your preferred finish.
