Vanilla Cake Recipe
This vanilla cake recipe yields a moist, fluffy cake that’s perfect for beginners. With simple ingredients and clear steps, it’s ideal for birthdays or any sweet occasion. Enjoy it with creamy vanilla buttercream frosting!
Ingredients
For the Cake
- 2 ½ cups cake flour or all-purpose flour with 2 tbsp removed and replaced with 2 tbsp cornstarch
- 2 cups granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs room temperature
- 1 cup whole milk or buttermilk for extra moisture
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon pure vanilla extract
- ½ teaspoon salt
For the Vanilla Buttercream Frosting
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- ¼ cup heavy cream or milk
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare: Preheat oven to 350°F (177°C). Grease two 9-inch round cake pans and line bottoms with parchment paper.
- Mix Dry Ingredients: In a medium bowl, combine 2 ½ cups cake flour, 1 tablespoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt by sifting them together. Set aside.
- Cream Butter and Sugar: In a large bowl, blend 1 cup softened butter with 2 cups granulated sugar using a stand mixer or hand mixer until smooth. Beat on medium speed for 2–3 minutes until light and fluffy.
- Add Eggs and Vanilla: Add 4 large eggs one at a time, mixing well after each. Mix in 1 tablespoon vanilla extract. Batter may appear slightly lumpy, but this is expected.
- Combine Wet and Dry Ingredients: Slowly incorporate dry ingredients and 1 cup milk into the butter mixture, starting with one-third of the dry ingredients, then half the milk. Continue alternating, ending with dry ingredients. Blend just until combined.
- Bake the Cake: Divide batter evenly between prepared pans. Smooth tops with a spatula. Bake for 25–30 minutes, until a toothpick inserted in the center comes out without crumbs. Check at 20 minutes to avoid overbaking.
- Cool and Remove: Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool fully.
- Make Frosting: Beat ½ cup softened butter until creamy, about 1 minute. Gradually add 4 cups powdered sugar, mixing on low. Add ¼ cup heavy cream, 2 teaspoons vanilla extract, and a pinch of salt. Mix on high for 2 minutes until light and creamy.
- Assemble Cake: Place one cake layer on a plate, spread with frosting, then top with the second layer. Frost top and sides for a polished look.
Notes
Tips and Variations
- Tip: Use room-temperature ingredients for a smoother batter. Set out butter and eggs 30 minutes before starting.
- Tip: Don’t overmix after adding flour to avoid a dense cake.
- Variation: For vanilla cupcakes, spoon batter into a lined muffin tin and bake for 18–22 minutes.
- Variation: For a gluten-free vanilla cake, use a 1:1 gluten-free flour blend instead of cake flour.
- Variation: For a vegan vanilla cake, substitute plant-based butter, flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), and almond milk.
- Calories: 450 kcal
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 95mg
- Sodium: 220mg
- Total Carbohydrates: 65g
- Dietary Fiber: 0.5g
- Sugars: 50g
- Protein: 5g