The Best Vanilla Cake Recipe (Moist & Fluffy)
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This perfect vanilla cake recipe is a game-changer for any home baker! Wonderfully moist with a tender crumb and real vanilla flavor, this homemade vanilla cake is so much better than a box mix. It’s easy enough for beginners but delicious enough for special occasions like birthdays and celebrations!
Why You’ll Love This Vanilla Cake Recipe
You’ll fall in love with this vanilla cake recipe because it’s super moist and fluffy (no dry cake here!) with real vanilla flavor in every bite. It’s easy to make with simple ingredients you already have in your pantry, and it’s incredibly versatile – you can make it as a layer cake, sheet cake, or cupcakes depending on what you need. This cake is perfect for birthdays and special celebrations, and I promise it’s better than any box mix you’ve ever tried!
Is Vanilla Cake and White Cake the same thing?
No, white cakes only use egg whites whereas vanilla cakes use whole eggs and vanilla flavoring.
Ingredient Notes For Our Easy Vanilla Cake Recipe
All ingredients are listed on the recipe card, but I wanted to share some important notes here.
- Cake Flour makes your vanilla cake even softer and fluffier. Since it has less protein than all-purpose flour, it doesn’t create as much gluten resulting in a more tender, delicate cake that almost melts in your mouth! Make your own cake flour with these instructions.
- Unsalted Butter. Whole-fat butter is best for its rich flavor and the moisture creates a soft crumb. If you use salted butter cut the salt to 1/2 teaspoon.
- Buttermilk activates baking soda with its acidity, creating bubbles that make your cake rise and stay moist. Make your own! It’s simple and saves you a trip to the store.
Vanilla Buttercream Ingredient Notes
- Room Temperature Unsalted Butter. If you need truly white frosting, you can use shortening instead. Butter has better flavor but will make a slightly off-white frosting.
- Vanilla Extract. Good quality vanilla does have better flavor. You can get colorless vanilla extract for a pure white cake. I didn’t use it for this cake.
- Salt. Some people think adding salt to frosting is odd or not needed. However, it really boosts the sweetness and flavor a lot. Did you know 1/8 teaspoon is just a pinch?
How To Make This Easy Vanilla Cake Recipe
Preparation Is Key To Make Our Easy Vanilla Cake Recipe!
Preheat the oven to 350ºF. Grease three round 9” cake pans, line the bottoms with parchment paper, then grease the parchment paper. Pull out all of the ingredients and make buttermilk if you don’t have it on hand.
Mix the dry ingredients. Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.
Mix the Wet Ingredients. Start by creaming the butter and sugar until smooth and creamy. Then add the eggs, egg whites, and vanilla. Do not add the buttermilk yet.
Combine the Dry and Wet Ingredients.
With the mixer still running on low, pour in the buttermilk and mix just until combined. Do not overbeat. The batter will be thick.
Pour batter evenly into cake pans. Bake for around 25-30 minutes. Cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
Make the Buttercream Frosting.
Mix the butter on high with an electric mixer until light and fluffy. Turn the mixer on low and spoon in the powdered sugar and salt. Continue mixing adding the vanilla extract and milk. Turn the mixer on medium-high and mix until smooth. Add additional powdered sugar if the frosting is too thin or add milk if the frosting is too thick.
Note: The recipe for the buttercream frosting is for a 2 layer cake. For a 3 layer cake, I recommend that you make at least 25% more.
Assemble the Easy Vanilla Cake
Use a serrated knife to slice the domed top off of each layer so each layer has a flat top.
- Spread frosting over the top of the first layer.
- Top the first frosted cake layer with the second cake layer.
- Frost the top and sides.
Pro Tips for the Perfect Vanilla Cake
- Don’t overmix the batter once you add the flour – this develops gluten and makes your cake tough.
- Lightly tap the cake pans once filled with the batter to remove large air bubbles. Some air bubbles are normal, however.
- Check for doneness early – all ovens are different! A toothpick inserted in the center should come out clean or with a few moist crumbs.
- Let the cakes cool completely before frosting – otherwise, your frosting will melt!
- Room temperature ingredients are a must! Cold eggs or buttermilk can cause the batter to curdle. Room temperature butter means that when pressed with your finger it leaves a dent, not melted or runny.
- If using curd or jam, be careful you don’t add too much filling between layers. The weight of the top cake will press the filling down even more and cause it to seep over the edges into the frosting. Instead, use less filling than you think you need and spread it out to within an inch of the edges of the layer but no further.
- Level out the layers before stacking them otherwise your cake will have a domed effect and can crack down the center. It will also make it difficult to cut.
- I use an electric mixer to mix up my cake recipes. However, this recipe can be mixed by hand in a large bowl and a whisk.
Baking Pan Variations – Mix It Up!
This versatile vanilla cake batter works perfectly in different pans. Here’s how to adjust:
Two-Layer Cake (Standard Recipe)
- Use two 9-inch round pans
- Bake for 25-30 minutes
- Perfect for birthdays and celebrations, Don’t forget the vanilla ice cream!
Three-Layer Cake
- Divide batter between three 8-inch round pans
- Reduce baking time to 20-25 minutes
- Creates a taller, more impressive cake!
Sheet Cake
- Use a 9×13 inch pan
- Bake for 35-40 minutes
- Great for potlucks and feeding a crowd
Cupcakes
- Makes about 24 cupcakes
- Fill liners 2/3 full
- Bake for 18-22 minutes
Bundt Cake
- Use a 10-12 cup bundt pan
- Bake for 45-55 minutes
- Elegant with just a simple glaze on top
Need help slicing your cake? I’ve prepared a free cake-cutting guide for you!
Fun Flavor Variations
- Marble Cake: Set aside 1 cup of batter and mix with 3 tablespoons cocoa powder, then swirl into pans.
- Lemon Vanilla: Add 1 tablespoon lemon zest to the batter and replace 2 tablespoons of buttermilk with lemon juice.
- Almond Vanilla: Add ½ teaspoon almond extract alongside the vanilla extract.
- Funfetti Cake: Fold in ⅓ cup rainbow sprinkles to the batter just before pouring into pans.
- Vanilla Bean: Replace extract with 1 teaspoon vanilla bean paste for more intense flavor and pretty specks.
- Decorate our easy vanilla cake for special occasions. Add food coloring or sprinkles to make a colorful cake. A few sprinkles and you have the perfect birthday cake.
- Instead of topping the first layer with frosting, fill it with lemon curd, raspberry jam, strawberry jam, or your favorite filling.
Common FAQs
How to Store Your Vanilla Cake
Counter Storage: A frosted vanilla cake can stay at room temperature in a cake keeper or under a cake dome for 2-3 days. This works best if your house isn’t too warm or humid. The frosting actually helps seal in moisture!
Refrigerator Storage: If your kitchen is warm or you used a perishable filling like fresh fruit, store your cake in the fridge. Place it in a container or loosely tent with foil to prevent it from drying out. Let it sit at room temperature for about 30 minutes before serving for the best taste and texture.
Freezer Storage: This cake freezes beautifully! You can freeze individual slices or the whole cake:
- For slices: Wrap each piece tightly in plastic wrap, then in foil
- For whole cakes: Flash freeze the cake unwrapped for 1 hour, then wrap tightly in plastic wrap and foil
Frozen cake will keep for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Unfrosted Layers: If you want to prepare ahead, unfrosted cake layers can be wrapped in plastic wrap and stored at room temperature for 1 day, in the fridge for up to a week, or in the freezer for up to 3 months.
Q: I don’t have buttermilk. What can I use instead? A: Make your own by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes.
Q: Why did my cake sink in the middle? A: This usually happens when the cake is underbaked, the oven door was opened too early, or the baking powder/soda is expired.
Q: Can I use all-purpose flour instead of cake flour? A: Yes, but you’ll need to adjust the amount. For this recipe, use 3 cups of all-purpose flour instead of the 3⅔ cups of cake flour. All-purpose flour is heavier than cake flour, so you’ll need less. Your cake will have a slightly denser texture but will still be delicious!
This vanilla cake recipe has been tested dozens of times to ensure it comes out perfect every single time. Whether you’re a beginner baker or a pro, you’ll love how easy and delicious this homemade vanilla cake is!
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Easy Vanilla Cake Recipe
Ingredients
Vanilla Cake Ingredients
- 3 ⅔ cups cake flour
- 1 tsp salt
- 2 tsp baking powder
- ¾ tsp baking soda
- 1 ½ cups butter room temperature
- 2 cups sugar
- 3 eggs
- 2 egg whites at room temperature
- 1 tbsp vanilla extract
- 1 ½ cups buttermilk at room temperature
Vanilla Buttercream Ingredients
- 1 ½ c butter room temperature
- 5 ½ c powdered sugar
- ⅓ c whole milk
- 1 ½ tsp vanilla extract
- ⅛ tsp salt pinch
Instructions
Vanilla Cake Instructions
- Preheat the oven to 350 °F. Grease three round 9” cake pans, line the bottom with parchment paper, then grease the parchment paper.
- Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 min. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
- Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 min. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined.
- With the mixer still running on low, pour in the buttermilk and mix just until combined. Check for clumps and whisk by hand if necessary. The batter will be slightly thick.
- Pour batter evenly into cake pans. Bake for around 25-30 minutes or until a toothpick inserted into the center of the cake and it comes out clean or with just a couple of crumbs. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
Vanilla Buttercream Frosting Instructions
- In a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 min. Add powdered sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 2 min.
- Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
Assembly
- Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface.
- Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and ½ cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and ½ cups of frosting.
- Top with the third cake layer. Spread the remaining frosting all over the top and sides.
- Refrigerate cake for at least 1 hour before slicing. Enjoy
Notes
- Don’t overmix the batter once you add the flour – this develops gluten and makes your cake tough.
- Lightly tap the cake pans once filled with the batter to remove large air bubbles. Some air bubbles are normal, however.
- Check for doneness early – all ovens are different! A toothpick inserted in the center should come out clean or with a few moist crumbs.
- Let the cakes cool completely before frosting – otherwise, your frosting will melt!
- Room temperature ingredients are a must! Cold eggs or buttermilk can cause the batter to curdle. Room temperature butter means that when pressed with your finger it leaves a dent, not melted or runny.
- If using curd or jam, be careful you don’t add too much filling between layers. The weight of the top cake will press the filling down even more and cause it to seep over the edges into the frosting. Instead, use less filling than you think you need and spread it out to within an inch of the edges of the layer but no further.
- Level out the layers before stacking them otherwise your cake will have a domed effect and can crack down the center. It will also make it difficult to cut.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
More Delicious Recipes You’ll Love
If you enjoyed this vanilla cake recipe, here are some other treats you might want to try:
- Black Russian Chocolate Cake – The perfect companion to this vanilla cake! Rich, moist, and just as easy to make.
- Strawberry Cupcakes – Fresh strawberry-flavored cupcakes that are perfect for spring and summer gatherings.
- Kentucky Butter Cake – Soft and tender cake that will absolutely melt in your mouth.
Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!
This simple homemade Vanilla Cake recipe was first published on March 15, 2023. It has been updated to make it better for our readers. No changes were made to the actual recipe.
I am a home baker and your recipe is straight-forward. Confident it will be an excellent choice for my friend’s birthday.
But why would you provide a recipe for frosting sufficient to cover two layers for a cake recipe that makes three layers?
My math skills are proficient. I can “figure it out.”
Hi Denise! The cake and frosting recipe is for a two layer cake. Please check out the recipe card notes. I know the images show a 3 layer cake which I did make by increasing the recipe 25%. I’ll get this one reshot and appreciate your comment.
Made this beautiful cake for a friends dinner birthday. She loved it as did all our guests.
Thank you, Nikki! It looks special but so easy to make.
Easy indeed! Thanks for the super simple recipe!
Thank you!
My go-to vanilla cake recipe. Easy to make and comes out moist and soft. That buttercream frosting is to die for!!!
Thank you! Such a simple cake that can make an impression!
This recipe was easy to follow and turned out beautifully. No more boxed cake mixes around here from now on!
This is such a special cake and definitely a show-stopper. I’m glad you enjoyed it, we love it too.
We tried this cake and it was very good and flavorful
Thank you, John. I’m so glad you enjoyed it!