Classic Homemade Vanilla Cake Recipe: Perfectly Fluffy & Moist with Velvety Buttercream
This homemade vanilla cake recipe is truly a celebration of vanilla flavor! With a full tablespoon of pure vanilla extract infused into both the cake batter and the luscious vanilla buttercream frosting, every bite delivers an unforgettable, rich vanilla experience. This recipe creates a cake that is wonderfully fluffy, incredibly moist, and utterly perfect for any occasion, big or small.
There’s an undeniable charm and timeless elegance to a classic vanilla cake. While I certainly appreciate the occasional indulgence in a decadent double chocolate cake, I find vanilla desserts to possess a remarkable versatility that truly sets them apart. A well-made vanilla cake is a culinary canvas, adaptable to countless celebrations and moods, effortlessly shifting from a simple weeknight treat to the star of an elaborate party spread.
Consider this straightforward yet sophisticated vanilla cake recipe. It stands beautifully on its own, a testament to pure, unadulterated flavor. Yet, its neutral palette allows for endless customization. You can easily adorn it with vibrant seasonal sprinkles to match any holiday, from festive Christmas gatherings to cheerful summer picnics. Or, with just a few drops of food coloring, the creamy vanilla buttercream can be transformed to perfectly complement a birthday theme, a baby shower, or any special event.
But let me assure you, this is no ordinary, run-of-the-mill vanilla cake. I would never present you with anything less than extraordinary! This recipe is meticulously crafted to be bursting with genuine, pure vanilla flavor. It’s designed to banish any notion that vanilla is a “boring” flavor. Prepare yourself for a truly delightful surprise.
To achieve this incredible depth of flavor and exquisite texture, we go beyond just a hint of vanilla. Both the delicate cake batter and the rich, velvety frosting are generously flavored with a full tablespoon of premium vanilla extract. Furthermore, the cake’s structure benefits from a thoughtful combination of delicate cake flour and tangy buttermilk. This pairing is the secret to creating cake layers that are not only unbelievably fluffy but also wonderfully moist and tender. This is the kind of vanilla cake that will earn you rave reviews and become a cherished staple in your baking repertoire. You’ll never grow tired of it, I promise!
Essential Ingredients for This Exquisite Vanilla Cake
This delightful vanilla cake, complete with its accompanying vanilla buttercream frosting, is a refined adaptation of my beloved homemade white cake recipe. The beauty of it lies in using common pantry staples, making it accessible for any home baker. A crucial tip for success: ensure all your ingredients, including the buttermilk, are at room temperature before you begin. This seemingly small detail makes a significant difference in the final texture and consistency of your cake and frosting.
Here’s a detailed look at what you’ll need to create both the tender cake layers and the rich buttercream frosting:
- Cake Flour: This is a key player in achieving a light and airy crumb. Cake flour boasts a lower protein content compared to all-purpose flour, which inhibits gluten development, resulting in a cake that’s remarkably lighter and more tender. If cake flour isn’t a regular resident in your pantry, don’t fret! You can easily make your own substitute at home for this recipe.
- Baking Powder & Baking Soda: This dynamic duo provides the essential lift, ensuring your cake layers rise beautifully in the oven. While my original white cake recipe relied solely on baking powder, I discovered that a judicious reduction of baking powder combined with the addition of baking soda contributed to an even softer, fluffier vanilla cake, interacting perfectly with the buttermilk.
- Salt: Far from just a seasoning, salt is vital in balancing the sweetness of both the cake and the frosting. Crucially, it also acts as a flavor enhancer, intensifying the wonderful pure vanilla notes.
- Buttermilk: The secret to an incredibly soft and tender cake crumb. The acidity in buttermilk reacts with the baking soda, contributing to its tenderizing effect. It’s imperative that your buttermilk is at room temperature, ideally around 70°F (21°C). If you find yourself without buttermilk, you can quickly and easily prepare a homemade buttermilk substitute.
- Oil: To ensure long-lasting moisture, I love incorporating a touch of neutral-flavored oil into my cake batters. We’re adding 1/4 cup of oil alongside the butter in this recipe. This clever technique, which I perfected with my lemon blueberry bundt cake recipe, ensures the cake remains moist and delicious for several days. Opt for a neutral oil like canola or vegetable oil to avoid imparting any unwanted flavors.
- Vanilla Extract: The star of the show! There’s a generous full tablespoon of vanilla extract in the cake batter AND another in the frosting. This is not a typo—it’s intentional to maximize that incredible vanilla flavor! For the absolute best taste, always use pure vanilla extract.
- Butter: You’ll need a total of five sticks (or 2 ½ cups) of unsalted butter for both the cake layers and the frosting. Remember to set your butter out on the counter about an hour or so before you plan to start baking. Properly softened, room-temperature butter is essential for successful creaming and achieving the correct texture in both components.
- Granulated Sugar: This provides the perfect level of sweetness to the cake batter without competing with or altering the delicate vanilla flavor.
- Eggs: Eggs are crucial for adding structure and richness to the cake. Like the butter and buttermilk, eggs should be at room temperature for optimal emulsification. If you forget to take them out in advance, simply place them in a bowl of warm water for 10 minutes before proceeding with the recipe.
- Powdered Sugar: The foundation for our light, fluffy, and sweet vanilla frosting. Do not attempt to substitute granulated sugar here, as its coarse texture will result in a grainy and unpleasant frosting.
- Heavy Cream: This helps to thin out the frosting to a spreadable consistency while simultaneously enriching its flavor and texture. If heavy cream isn’t available, regular milk can be used as a suitable substitute.
Crafting Your Homemade Vanilla Cake: A Step-by-Step Guide
Making this delightful vanilla cake is a rewarding process divided into three main stages: preparing the tender cake layers, whipping up the dreamy vanilla buttercream frosting, and finally, assembling your masterpiece.
Creating the Fluffy Cake Layers
Begin by setting the stage for your cake batter. In a large mixing bowl, thoroughly whisk together all the dry ingredients – that’s the cake flour, baking powder, baking soda, and salt. Ensure they are perfectly combined to guarantee an even rise. In a separate, medium-sized bowl or a large measuring cup, whisk together your liquid components: the room-temperature buttermilk, neutral oil, and that precious tablespoon of pure vanilla extract. Set both mixtures aside for a moment.
Now, for the magic of creaming. Add your softened butter to the bowl of a stand mixer fitted with a paddle attachment (or use a large mixing bowl with a handheld mixer). Beat the butter on low speed until it’s smooth and creamy. Gradually, and slowly, pour in the granulated sugar. Once all the sugar is added, increase the mixer speed to medium and continue beating for a significant four to five minutes. This step is absolutely crucial and should not be rushed or skipped! This prolonged creaming process incorporates a tremendous amount of air into the butter and sugar mixture, which is fundamental to creating a supremely fluffy, light-textured cake. You’ll notice the mixture becoming much lighter in color and considerably fluffier in consistency.
Once your butter and sugar mixture is beautifully light and aerated, it’s time to incorporate the eggs. Add them one at a time, mixing well after each addition. Be diligent about stopping the mixer and scraping down the bottom and sides of the bowl after every egg. This ensures that each egg is fully emulsified and properly combined with the creamed butter and sugar, preventing any pockets of unmixed ingredients and contributing to a homogenous batter.
Next, we’ll combine the wet and dry ingredients. Add the dry ingredient mixture to the butter mixture in three increments, alternating with the buttermilk mixture. Always begin and end with the dry ingredients. After each addition, mix on low speed only until just combined. Overmixing at this stage can develop too much gluten, leading to a tough cake, which we definitely want to avoid for that coveted soft crumb. Once the batter is uniform, use a rubber spatula to give the bowl a final scrape, ensuring everything is thoroughly mixed without overworking the batter. Finally, evenly divide the batter between two prepared 9-inch round cake tins that have been greased and lined with parchment paper.
Bake the cake layers until a wooden skewer or toothpick inserted into the very center comes out clean or with a few moist crumbs attached. Avoid baking until completely dry, as this can lead to a dry cake. Once baked, allow them to cool in their pans for about 20 minutes. This cooling period in the pan helps the cakes set and prevents them from breaking when removed. After 20 minutes, carefully invert them onto a wire rack to cool completely. Ensure they are entirely cool before attempting to frost them; otherwise, your beautiful buttercream will melt.
Whipping Up the Velvety Vanilla Buttercream Frosting
While your cake layers are cooling, you can prepare the irresistible vanilla buttercream frosting. For this recipe, I scaled up my classic homemade vanilla buttercream to ensure you have a generous amount for frosting your entire cake, including a luscious filling between the layers.
Creating homemade frosting is surprisingly simple. In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the softened butter on medium speed until it is perfectly smooth and creamy. Gradually, add the powdered sugar, one cup at a time, mixing well after each addition on low speed to avoid a cloud of sugar. Once all the sugar is incorporated, add the salt, heavy cream (or milk), and the second tablespoon of pure vanilla extract. Increase the speed to low-medium and mix until everything is fully combined and the frosting is light and fluffy. Remember to scrape down the sides and bottom of the bowl periodically to ensure a uniform consistency.
Assembling Your Vanilla Masterpiece
Once the cake layers have cooled completely and your frosting has been whipped to perfection, it’s time for the exciting final step: assembling your gorgeous cake!
For a professional-looking finish, I highly recommend leveling the tops of each cake layer. You can achieve this with a dedicated cake leveler or a sharp serrated knife. Leveling creates flat surfaces, making it much easier to stack the layers evenly and results in a beautifully polished, stable finished cake. If you want an extra clean finish, you might consider doing a thin “crumb coat” of frosting first, chilling it, and then applying your final, thicker layer of frosting.
Then, the fun part begins! Place one leveled cake layer on your cake stand or serving plate. Spread a generous amount of vanilla buttercream evenly over the top of this first layer. Carefully place the second leveled cake layer directly on top, aligning it as best as possible. Now, use the remaining frosting to generously cover the top and sides of the entire cake, smoothing it out with an offset spatula or bench scraper for a neat finish. Add any desired sprinkles or decorations, and prepare to impress!
Frequently Asked Questions About This Vanilla Cake
Can I Bake This Recipe in a 9×13-inch Pan?
Absolutely! If you prefer a sheet cake, simply grease a 9×13-inch pan thoroughly with nonstick cooking spray. Pour all the prepared cake batter into the pan, spreading it out into one even layer. Bake the cake at 350°F (180°C) for approximately 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Ensure the cake cools completely before applying the frosting for the best results.
Can I Make a Three-Layer Cake Instead?
Yes, you can easily adapt this recipe to create a stunning three-layer cake. Divide the prepared cake batter evenly between three 8-inch round cake pans. Adjust the baking time accordingly; these smaller layers will typically bake for a shorter duration, usually around 23 to 28 minutes, or until a toothpick comes out clean.
Can I Prepare the Cake in Advance?
This vanilla cake is perfect for preparing ahead of time. You can bake and frost the entire cake one to two days in advance. Store it in an airtight container at room temperature for maximum freshness, or in the refrigerator if your kitchen is particularly warm. For longer storage, you can freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to three months. The frosting can also be stored in a separate airtight container or freezer bag for the same duration. Thaw both to room temperature before assembling and frosting.
Can I Use This Recipe To Make Cupcakes?
Yes, this versatile recipe works wonderfully for cupcakes! This batter will yield approximately 30 to 32 standard-sized cupcakes. When filling your cupcake liners, aim for about 2/3 full to prevent overflowing. Adjust the baking time to 16 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. If you need fewer cupcakes, you can easily halve the recipe ingredients.
Pro Baking Tips for a Flawless Vanilla Cake
- Embrace Pure Vanilla: Since vanilla is the undeniable star of this recipe, the quality of your vanilla extract truly matters. Always opt for pure vanilla extract over imitation vanilla for the most robust, authentic, and delicious flavor. It makes all the difference!
- Room Temperature is Key: I cannot stress this enough – ensure all your cold ingredients (butter, eggs, buttermilk) are at room temperature before you start baking. This allows them to emulsify properly, creating a smooth, cohesive batter and frosting that bakes evenly and results in a tender texture.
- Don’t Rush the Creaming: The step of creaming together the butter and sugar for several minutes is absolutely vital. This process incorporates air into the mixture, which is what gives this homemade vanilla cake its signature light and fluffy texture. Patience here will be greatly rewarded.
- Measure Flour Correctly: For accurate results, always spoon your cake flour into the measuring cup and then level it off with a straight edge. Scooping directly from the bag can compact the flour, leading to too much flour and a dry cake.
- Avoid Overmixing: Once the dry ingredients are added, mix only until just combined. Overmixing develops gluten, which can make your cake tough and dense instead of light and tender.
- Cool Completely: Resist the urge to frost warm cakes! Warm cake will melt your frosting, leading to a messy and disappointing result. Ensure your cake layers are completely cooled on a wire rack before you even think about applying that delicious buttercream.
More Delightful Cake Recipes to Explore!
If you’ve enjoyed baking this classic vanilla cake, you might love exploring some of my other favorite simple yet impressive cake recipes:
- Irresistible Cream Cheese Pound Cake
- Classic Rich Chocolate Layer Cake
- The Best Velvety Red Velvet Cake
- Sweet & Tangy Pineapple Upside Down Cake
- Our Go-To Moist Carrot Cake Recipe
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Vanilla Cake Recipe
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Ingredients
Vanilla Cake
- 3 cups (345 grams) cake flour (spooned & leveled)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240 ml) buttermilk (room temperature)
- ¼ cup (60 ml) canola or vegetable oil
- 1 tablespoon pure vanilla extract
- 1 cup (2 sticks, or 230 grams) unsalted butter (softened)
- 2 cups (400 grams) granulated sugar
- 4 large eggs (room temperature)
Vanilla Frosting
- 1 ½ cups (3 sticks, or 340 grams) unsalted butter (softened)
- 4 ½ cups (540 grams) powdered sugar
- 3 to 4 tablespoons (45 ml) heavy whipping cream or milk
- 1 tablespoon pure vanilla extract
- Tiny pinch of salt
Instructions
To make the vanilla cake:
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Preheat the oven to 350°F (180°C). Spray two 9-inch round cake pans with nonstick cooking spray, line the bottom of the pans with parchment paper, and set aside.
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In a large mixing bowl, whisk the cake flour, baking powder, baking soda, and salt together until well combined. Set aside.
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In a large bowl or measuring cup, whisk the buttermilk, oil, and vanilla extract together until well combined. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on low speed until smooth, then slowly mix in the granulated sugar.
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Once all of the sugar is added, increase to medium speed and continue mixing for another 4 to 5 minutes or until the mixture is light and fluffy.
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Mix in the eggs, one at a time, making sure to stop and scrape around the bottom and sides of the bowl after each egg.
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Add the dry ingredients in three additions alternating with the buttermilk mixture (begin and end with the dry ingredients) on low speed. Mix in each addition until just combined, making sure not to over mix the batter.
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Use a rubber spatula to scrape around the bottom and sides of the bowl to ensure that everything is well combined.
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Evenly divide the cake batter between the two prepared cake pans and spread it around into one even layer.
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Bake for 28 to 32 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow to cool in the pans for about 20 minutes. Slide a knife around the outside of the cakes, then carefully remove the cakes from the pans, and transfer to a wire rack to cool completely.
To make the vanilla frosting:
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In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on medium speed until smooth.
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Mix in the powdered sugar on low speed, one cup at a time, making sure to mix well after each addition.
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Add the heavy whipping cream, vanilla extract, and salt and mix on low-medium speed until fully combined, making sure to scrape down the sides of the bowl as needed.
To assemble the cake:
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Level the tops of each cake with a knife or cake leveler. Place one of the cakes on a cake stand, top with a layer of frosting, and smooth it out into one even layer. Place the second layer on top, then use the remaining frosting to frost the top and sides of the cake.
Notes
Freezing Instructions: Cake layers may be wrapped tightly and frozen for up to 3 months, thaw overnight in the refrigerator. Frosting can be stored in a large freezer bag and frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before frosting the cake.
Cake flour: If you don’t have any on hand, you can use my homemade cake flour substitute here.
To make a 9×13 cake: Grease a 9×13 pan with nonstick cooking spray, pour the batter into the pan, and spread it out into one even layer. Bake at 350°F (180°C) for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
To make a three layer cake: Divide the batter between three 8-inch round cake pans. Adjust the baking time to 23 to 28 minutes.
To make cupcakes: This recipe will make 30 to 32 cupcakes. Only fill each liner about 2/3 of the way full and bake for 16 to 20 minutes. If you prefer less cupcakes, you may cut the recipe in half.