vanilla cake recipe

vanilla cake recipe: Moist Classic Two-Layer Cake

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A tender, buttery vanilla cake is one of those timeless desserts every home baker should know how to make. This vanilla cake recipe yields a soft crumb, a fragrant vanilla aroma, and a reliably moist texture — perfect for celebrations or a simple weekend treat. Even if you’re new to baking, this straightforward recipe walks you through the essentials so you end up with a stunning two-layer cake.

Why You’ll Love Thisvanilla cake recipe Recipe

  • Quick and easy to prepare — classic mixing techniques that work every time.
  • Uses simple, wholesome ingredients you likely already have in the pantry.
  • Moist, tender crumb that pairs beautifully with buttercream, whipped cream, or fresh fruit.

A Little Background

Vanilla cake is a beloved classic — uncomplicated, versatile, and endlessly adaptable. Its roots are humble: good butter, sugar, eggs, and vanilla form the foundation, while a touch of buttermilk or milk keeps the crumb tender. This version is inspired by contemporary home-bakery favorites that aim for dependable results: simple techniques, reliable ingredients, and a cake that tastes like celebration.

Key Ingredients for perfect vanilla cake recipe

  • All-purpose flour: Provides structure and a tender crumb when properly measured.
  • Granulated sugar: Sweetens and contributes to the cake’s soft texture and light browning.
  • Unsalted butter: Adds richness and flavor; use at room temperature for easy creaming.
  • Large eggs: Bind the batter and help create lift and a fine crumb.
  • Buttermilk (or whole milk): Keeps the cake moist and adds a subtle tang that balances sweetness.
  • Pure vanilla extract: The star flavor — use real vanilla for the best aromatic result.

Step-by-Step Instructions to make vanilla cake recipe

  1. Preheat the oven to 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans (or line with parchment) and set aside so they’re ready when the batter is done.
  2. Whisk together the dry ingredients (flour, baking powder, and a pinch of salt) in a bowl to ensure even leavening and remove any lumps.
  3. In a separate large bowl, cream the room-temperature butter and granulated sugar until light and fluffy. This incorporates air and gives the cake lift.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the pure vanilla extract for full flavor throughout the batter.
  5. Alternate adding the dry ingredients and the buttermilk to the butter mixture in three parts, beginning and ending with the dry ingredients. Mix just until combined — overmixing can make the cake dense.
  6. Divide the batter evenly between the prepared pans, smoothing the tops. Bake until the cakes are golden and a toothpick inserted into the center comes out with a few moist crumbs, typically about 25–35 minutes depending on pan size and oven.
  7. Allow the layers to cool in the pans for 10–15 minutes, then invert onto a wire rack to cool completely before assembling and frosting with your favorite vanilla buttercream or filling.

Pro Tips & Variations

  • Bring butter, eggs, and dairy to room temperature for smoother mixing and a uniform batter.
  • Measure flour correctly by spooning it into the cup and leveling — too much flour makes the cake dry.
  • For extra-moist cake, substitute half of the milk with sour cream or add a tablespoon of vegetable oil to the batter.
  • Swap in almond, lemon, or coconut extract (sparingly) to change the flavor profile, or add a handful of berries for a seasonal twist.
  • Store fully frosted cake at room temperature for up to 2 days or refrigerate (well covered) for longer freshness; bring chilled cake to room temperature before serving.

Serving Suggestions

Serve this vanilla cake with a classic vanilla buttercream, fresh berries, or a drizzle of fruit compote. It’s perfect alongside a cup of coffee or tea, and makes a lovely centerpiece for birthdays, showers, or any special gathering.

Classic layered vanilla cake — customizable and crowd-pleasing.

vanilla cake recipe

vanilla cake recipe

This classic vanilla layer cake bakes up soft, moist, and delicately sweet with a rich vanilla aroma. It’s a dependable celebration cake that’s simple to make, easy to frost, and a guaranteed crowd-pleaser for birthdays, showers, and everyday treats.
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Prep Time 25 minutes
Cook Time 25 minutes
Cooling & Chilling 2 hours
Total Time 2 hours 50 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 520 kcal

Equipment

  • 2 9-inch round cake pans
  • Parchment paper rounds
  • Electric mixer
  • Mixing Bowls
  • Wire rack
  • Offset spatula

Ingredients
  

Vanilla Cake

  • 3 cups cake flour spooned & leveled
  • 2 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter room temperature
  • 1 3/4 cups granulated sugar
  • 1/2 cup vegetable oil
  • 4 large eggs room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup buttermilk room temperature

Vanilla Buttercream

  • 1 cup unsalted butter softened
  • 4 1/2 cups confectioners’ sugar sifted
  • 2 tsp pure vanilla extract
  • 3 tbsp heavy cream plus more as needed
  • 1/8 tsp fine salt to taste

Instructions
 

  • Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans, line the bottoms with parchment, then lightly flour the sides.
  • Whisk the cake flour, baking powder, and salt together in a medium bowl; set aside.
  • In a large bowl, beat the butter and granulated sugar on medium-high until pale and fluffy, about 2–3 minutes.
  • Stream in the oil and beat for 1 minute. Scrape down the bowl as needed.
  • Add the eggs one at a time, mixing well after each, then beat in the vanilla extract until combined.
  • On low speed, add the dry ingredients in 3 additions alternating with the buttermilk in 2 additions (begin and end with dry). Mix just until the batter is smooth; do not overmix.
  • Divide the batter evenly between pans, smooth the tops, and tap each pan lightly on the counter to release air bubbles.
  • Bake for 23–26 minutes or until the centers spring back and a toothpick comes out with a few moist crumbs. Rotate pans halfway if needed for even baking.
  • Cool cakes in the pans for 10–15 minutes, then run a knife around the edges and invert onto a wire rack. Peel away parchment and let cool completely.
  • Make the buttercream: Beat butter until creamy. Gradually add confectioners’ sugar, then mix in vanilla, salt, and heavy cream until smooth and fluffy (2–3 minutes). Adjust cream or sugar for spreadable consistency.
  • Assemble: Level cake layers if needed. Place one layer on a stand, spread frosting on top, add the second layer, and apply a thin crumb coat. Chill 15–20 minutes, then finish with a final coat and decorate as desired.

Notes

Room temperature ingredients blend more uniformly and create a finer crumb. If you forgot to set out eggs, place them (in shells) in warm water for 10 minutes.
No cake flour? For each cup, measure 1 cup all-purpose flour, remove 2 tablespoons, and replace with 2 tablespoons cornstarch. Sift well. For this recipe, start with 3 cups AP flour, remove 6 tablespoons, add 6 tablespoons cornstarch, then sift 2–3 times.
Storage: Cover and keep at room temperature up to 1 day or refrigerate up to 5 days. Unfrosted cake layers can be wrapped tightly and frozen up to 2–3 months; thaw overnight in the refrigerator and bring to room temperature before frosting.

Nutrition

Calories: 520kcalCarbohydrates: 70gProtein: 5gFat: 24gSaturated Fat: 15gCholesterol: 95mgSodium: 260mgPotassium: 120mgSugar: 48gVitamin A: 700IUCalcium: 110mgIron: 1.6mg
Keyword birthday cake, layer cake, vanilla cake recipe
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