A soft, buttery vanilla cake with a tender crumb and rich vanilla flavor. This classic cake is easy to make and perfect for birthdays, celebrations, or everyday desserts.
Ingredients
For the Vanilla Cake
- 2½ 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
Beat the softened butter and sugar together for 3–5 minutes, until light, fluffy, and pale.
This step helps incorporate air into the batter and creates a lighter cake.
3. Add the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
4. Combine the Dry Ingredients
In a separate bowl, whisk together:
- Flour
- Baking powder
- Salt
5. Combine the Batter
Add the dry ingredients to the butter mixture in three additions, alternating with the milk.
Begin and end with the dry ingredients.
Mix just until combined. Do not overmix, as this can make the cake dense.
6. Bake
Divide the batter evenly between the prepared cake 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.
If using two pans on the same oven rack, rotate them halfway through baking.
7. Cool
Let the cakes cool in their pans for 10 minutes.
Remove them from the pans and transfer to a wire rack. Allow them to cool completely before frosting.
Vanilla Buttercream Frosting
Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2–4 tablespoons milk or heavy cream
- Pinch of salt
Instructions
- Beat the butter for 2–3 minutes 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 another 2–3 minutes until light and fluffy.
Assemble the Cake
Place one completely 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 cake with the remaining buttercream.
Smooth the frosting with a spatula or decorate as desired.
Flavor Variations
Lemon Vanilla
Add the zest of one lemon to the cake batter.
Berry Vanilla
Fold up to 1 cup of fresh or frozen berries into the batter before baking.
Chocolate Chip
Fold ½ cup of mini chocolate chips into the batter.
Coconut
Add ½ cup shredded coconut to the batter and sprinkle extra over the frosting.
Almond Vanilla
Replace ½ teaspoon of the vanilla extract with almond extract.
Serving Ideas
Serve the cake with:
- Fresh berries
- Powdered sugar
- Whipped cream
- Fresh fruit
- Vanilla or strawberry ice cream
- Extra buttercream
Tips for a Soft, Moist Cake
- Use room-temperature eggs, butter, and milk for a smoother batter.
- Measure flour carefully. Too much flour can make the cake dry.
- Cream the butter and sugar until light and fluffy.
- Do not overmix after adding the flour.
- Start checking the cake around 25 minutes.
- Allow the cake to cool completely before frosting.
- For the best texture, store the finished cake covered.
Troubleshooting
| Problem | Possible Cause | Solution |
|---|---|---|
| Dense cake | Overmixing or cold ingredients | Use room-temperature ingredients and mix only until combined |
| Dry cake | Overbaking or too much flour | Measure flour carefully and check the cake early |
| Sunken center | Underbaking or opening the oven too early | Bake until the center is set and avoid opening the oven during the first 20 minutes |
| Cracked top | Oven temperature is too high | Check your oven temperature and bake at 350°F |
| Uneven baking | Uneven heat | Rotate the pans halfway through baking |
| Frosting too thick | Not enough liquid | Add milk or cream 1 tablespoon at a time |
| Frosting too thin | Too much liquid | Add more powdered sugar until the desired consistency is reached |
Storage
Room Temperature
Store the frosted cake in an airtight container or covered cake dome for up to 3 days.
Refrigerator
Store the frosted cake in the refrigerator for up to 5 days. Let it sit at room temperature before serving for the best texture.
Freezer
Wrap unfrosted cake layers tightly in plastic wrap, followed by foil or a freezer-safe bag.
Freeze for up to 2 months.
Thaw overnight in the refrigerator before frosting.
Make-Ahead Instructions
The cake layers can be baked up to 2 days ahead. Cool completely, wrap tightly, and refrigerate until ready to frost.
For longer storage, freeze the cake layers for up to 2 months.
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 use 2% milk?
Yes. Whole milk gives the cake a slightly richer texture, but 2% milk works well.
Can I use cake flour?
Yes. Cake flour will produce a lighter, finer crumb. For the most accurate result, measure by weight.
Can I add fruit to the batter?
Yes. Fold up to 1 cup of berries gently into the finished batter.
How do I prevent a domed cake?
Use baking strips around the cake pans or reduce the oven temperature slightly and increase the baking time.
Can I color the cake?
Yes. Add a small amount of gel food coloring after the batter is fully mixed.
Why is my cake dry?
The most common cause is overbaking. Begin checking the cake around 25 minutes and remove it once a toothpick comes out clean or with a few moist crumbs.