This Best Vanilla Cake Recipe is soft, fluffy, and rich in vanilla flavor, making it the perfect cake for birthdays, weddings, or any celebration. With a tender crumb and buttery texture, this homemade vanilla cake is better than any box mix and pairs beautifully with buttercream, whipped frosting, or fresh fruit.
Why You’ll Love This Recipe
- Super moist and fluffy texture.
- Uses simple ingredients—no fancy techniques required.
- Perfectly balanced vanilla flavor.
- Great for layering, cupcakes, or sheet cakes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- All-purpose flour (or cake flour for a finer crumb)
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Eggs, room temperature
- Vanilla extract (use pure vanilla for the best flavor)
- Whole milk (or buttermilk for extra moisture)
For the Frosting (Optional):
- Unsalted butter, softened
- Powdered sugar
- Vanilla extract
- Heavy cream (for smooth consistency)
Directions
1. Preheat & Prepare:
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
2. Mix Dry Ingredients:
In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream Butter & Sugar:
In a large bowl, beat butter and sugar until light and fluffy (about 2-3 minutes).
4. Add Eggs & Vanilla:
Mix in eggs, one at a time, then add vanilla extract.
5. Alternate Dry & Wet Ingredients:
Gradually add the flour mixture and milk, starting and ending with flour. Mix until just combined—do not overmix!
6. Bake:
Divide the batter between the pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool & Frost:
Let cakes cool in the pans for 10 minutes, then transfer to a wire rack. Once fully cooled, frost with your favorite vanilla buttercream.
Servings and Timing
- Servings: 12 slices
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 50 minutes
Variations
- Extra Moist: Use buttermilk instead of whole milk.
- Funfetti Cake: Fold in ½ cup rainbow sprinkles.
- Lemon Vanilla Cake: Add 1 tablespoon lemon zest for a citrusy twist.
- Chocolate Vanilla Swirl Cake: Swirl in melted chocolate before baking.
Storage & Freezing
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Keep in the fridge for up to 5 days.
- Freezing: Wrap layers tightly and freeze for up to 3 months.
FAQs
1. Can I make this cake ahead of time?
Yes! Bake the layers 1-2 days ahead and store wrapped in the fridge.
2. How do I make this cake extra soft?
Use cake flour instead of all-purpose for a finer crumb.
3. Can I turn this into cupcakes?
Yes! Bake at 350°F for 18-22 minutes.
4. What frosting pairs best with vanilla cake?
Buttercream, whipped cream, cream cheese frosting, or chocolate ganache.
5. Can I make this dairy-free?
Use vegan butter and almond milk as substitutes.
6. How do I keep my cake from drying out?
Don’t overbake, and brush layers with simple syrup before frosting.
7. Can I use this recipe for a sheet cake?
Yes! Bake in a 9×13-inch pan for 35-40 minutes.
8. How do I get flat cake layers?
Use cake strips or trim layers after baking.
9. Can I add fillings?
Yes! Try jam, lemon curd, or pastry cream between layers.
10. What’s the best way to frost a cake?
Chill the cake layers first, then use an offset spatula for smooth frosting.
Conclusion
This Best Vanilla Cake Recipe is soft, moist, and packed with rich vanilla flavor. Whether you’re making it for a birthday, wedding, or just because, this homemade cake is sure to impress. Try it today and enjoy bakery-quality results at home!
Print
Best Vanilla Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Best Vanilla Cake Recipe is moist, fluffy, and full of rich vanilla flavor! Made with simple ingredients and a buttery crumb, this classic cake is perfect for birthdays, weddings, or any special occasion. Pair it with vanilla buttercream or your favorite frosting for a truly irresistible dessert!
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk (room temperature)
- 1/4 cup sour cream (for extra moisture, optional)
For the Vanilla Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream or milk
- 2 tsp vanilla extract
- Pinch of salt
Instructions
Step 1: Preheat & Prepare Pans
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or line them with parchment paper.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Step 3: Cream Butter & Sugar
- In a large mixing bowl, beat butter and sugar together until light and fluffy (about 2 minutes).
Step 4: Add Eggs & Vanilla
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract until smooth.
Step 5: Alternate Wet & Dry Ingredients
- Add half of the flour mixture to the butter mixture, then mix in half of the milk.
- Repeat with the remaining flour and milk, mixing until just combined.
- Stir in sour cream for extra moisture (optional).
Step 6: Bake the Cakes
- Divide the batter evenly between the prepared pans.
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 7: Make the Vanilla Buttercream
- In a large bowl, beat butter until creamy.
- Gradually add powdered sugar, beating until fluffy.
- Mix in vanilla extract, heavy cream, and salt, beating for 2–3 minutes until smooth.
Step 8: Assemble & Frost the Cake
- Place one cake layer on a serving plate and spread with frosting.
- Add the second cake layer and frost the top and sides evenly.
- Slice, serve, and enjoy!
Notes
- Super Moist Cake Tip: Use cake flour instead of all-purpose flour for a softer crumb.
- Dairy-Free Option: Swap butter for vegan butter and use almond or oat milk.
- Storage: Store covered at room temperature for 2 days or in the fridge for up to 5 days.
- Make Ahead: Freeze cake layers (wrapped in plastic wrap) for up to 2 months before frosting.