A classic vanilla cake is a timeless dessert loved for its soft, fluffy texture and rich, buttery flavor. Perfect for birthdays, celebrations, or as a sweet treat for any occasion, this cake pairs beautifully with almost any frosting or filling. Simple to make yet indulgently satisfying, this recipe is your go-to for a crowd-pleasing dessert.
Why You’ll Love This Recipe
- Easy to Prepare: Made with pantry staples, this cake comes together quickly.
- Versatile: Pair it with your favorite frosting, glaze, or fresh fruit.
- Perfect Texture: Moist, tender crumb with a delicate vanilla flavor.
Ingredients
For the Cake
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk, room temperature
For the Vanilla Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 2–3 tablespoons heavy cream or milk
Instructions
Step 1: Preheat and Prepare Pans
Preheat your 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 the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to beat the butter and sugar until light and fluffy, about 3–5 minutes.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 5: Combine Wet and Dry Ingredients
Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.
Step 6: Bake the Cakes
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 7: Prepare the Frosting
In a large bowl, beat the butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract. Add the heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
Step 8: Assemble the Cake
Place one cake layer on a serving plate and spread a layer of frosting on top. Add the second layer and frost the top and sides of the cake. Decorate as desired.
Cooking Notes
- Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for a smooth batter.
- Avoid Overmixing: Overmixing can result in a dense cake. Stop mixing as soon as the ingredients are combined.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Variations
- Lemon Vanilla Cake: Add 1 tablespoon of lemon zest to the batter for a citrus twist.
- Chocolate Chip Vanilla Cake: Fold 1 cup of mini chocolate chips into the batter.
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Low-Sugar Option: Use a sugar substitute for the cake and frosting to reduce sweetness.
FAQs
Can I make this cake in advance?
Yes! Bake the cake layers ahead of time, wrap them tightly in plastic wrap, and store them at room temperature for up to 2 days or freeze for up to 3 months. Frost the cake on the day you plan to serve it.
What’s the secret to a moist vanilla cake?
Using buttermilk and ensuring you don’t overbake the cake are key to keeping it moist. Be sure to check for doneness with a toothpick.
Can I use this recipe for cupcakes?
Absolutely! This recipe makes about 24 standard-sized cupcakes. Bake at 350°F (175°C) for 18–20 minutes.
This delicious classic vanilla cake is a showstopper with its light texture and rich vanilla flavor. Whether served plain or dressed up with decadent frosting, it’s guaranteed to impress. Perfect for special occasions or an everyday treat, this recipe will quickly become a favorite in your dessert rotation. Give it a try and let the compliments roll in!
