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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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