A soft, fluffy, and perfectly moist vanilla cake topped with creamy vanilla buttercream frosting. This classic cake is simple enough for everyday baking and special enough for birthdays and celebrations.
Ingredients
For the Vanilla Cake
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk, room temperature
- 1 tablespoon baking powder
- ½ teaspoon salt
For the Vanilla Buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2–4 tablespoons milk or heavy cream
- Pinch of salt
Instructions
1. Prepare the Oven and Pans
Preheat the oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans. For easier removal, line the bottoms with parchment paper.
2. Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar until light and fluffy, about 3–4 minutes.
3. Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
5. Combine the Batter
Gradually add the dry ingredients to the butter mixture, alternating with the milk.
Begin and end with the dry ingredients. Mix just until combined. Do not overmix.
6. Bake
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool the Cakes
Let the cakes cool in their pans for about 10 minutes. Remove them from the pans and transfer to a wire rack to cool completely.
Vanilla Buttercream Frosting
- Beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, mixing on low speed.
- Add the vanilla and salt.
- Add the milk or cream, one tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.
- Beat on medium-high speed for 2–3 minutes until light and fluffy.
Assemble the Cake
Place one cooled cake layer on a serving plate.
Spread a layer of buttercream over the top. Place the second cake layer on top and cover the entire cake with the remaining frosting.
Decorate as desired with sprinkles, fresh berries, or additional buttercream.
Tips for the Best Vanilla Cake
- Use room-temperature ingredients: Room-temperature butter, eggs, and milk help create a smooth batter and even texture.
- Measure flour carefully: Too much flour can make the cake dry. For the most accurate results, weigh the flour.
- Do not overmix: Mix only until the ingredients are combined to keep the cake light and tender.
- Avoid overbaking: Begin checking the cake around 25 minutes.
- Cool completely before frosting: Warm cake can cause buttercream to melt and slide.
Flavor Variations
Lemon Vanilla Cake
Add the zest of one lemon to the batter for a fresh citrus flavor.
Berry Vanilla Cake
Fold up to 1 cup of fresh or frozen berries into the batter before baking.
Chocolate Chip Vanilla Cake
Add ½ cup of mini chocolate chips to the batter.
Coconut Vanilla Cake
Fold ½ cup of shredded coconut into the batter.
Almond Vanilla Cake
Replace ½ teaspoon of the vanilla extract with almond extract.
How to Store
Room Temperature: Keep the frosted cake covered in an airtight container for up to 3 days.
Refrigerator: Store the frosted cake in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best texture.
Freezer: Wrap unfrosted cake layers tightly and freeze for up to 2 months. Thaw completely before frosting.
Troubleshooting
| Problem | Possible Cause | Solution |
|---|---|---|
| Dense cake | Overmixing | Mix only until the batter is combined |
| Dry cake | Overbaking | Check the cake early and remove it when a toothpick comes out clean |
| Sunken center | Underbaking or opening the oven too early | Bake fully and avoid opening the oven during the first 20 minutes |
| Cracked top | Oven temperature too high | Check your oven temperature and bake at 350°F |
| Uneven baking | Uneven heat | Rotate the pans halfway through baking |
Frequently Asked Questions
Can I make cupcakes with this batter?
Yes. This recipe makes approximately 24 standard cupcakes. Bake at 350°F (175°C) for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Can I make the cake ahead of time?
Yes. The cake layers can be baked, cooled, wrapped tightly, and refrigerated for up to 2 days before frosting. They can also be frozen for up to 2 months.
How do I keep the cake moist?
Avoid overbaking and store the cake in an airtight container. Frosting the cake also helps prevent the exposed surface from drying out.
Can I use 2% milk?
Yes. Whole milk provides a slightly richer texture, but 2% milk can be used as a substitute.
Can I use cake flour?
Yes. Cake flour will give the cake a finer and lighter crumb. For the most accurate substitution, use the same weight of cake flour.
Can I add fruit to the batter?
Yes. Gently fold up to 1 cup of berries into the batter just before baking.
Recipe at a Glance
Prep Time: 20 minutes
Bake Time: 25–30 minutes
Total Time: About 1 hour
Yield: 12–16 servings
Oven Temperature: 350°F (175°C)
Cake Pans: Two 9-inch round pans