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This delicious homemade Vanilla Cake is incredibly easy to make from scratch. With simple pantry ingredients, you’ll create a light, fluffy, and moist cake perfect for any occasion. Whether you’re baking for a birthday, a celebration, or just because, this classic vanilla cake will become a go-to favorite.
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Cuisine: American
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 2 hours 45 minutes
Servings: 8
Why You’ll Love Making It
- Soft & Moist Texture – Buttermilk and butter create the perfect balance of richness and fluffiness.
- Beginner-Friendly – Easy-to-follow steps ensure success, even if you’re new to baking.
- Versatile – Great for birthdays, holidays, or any special occasion.
- Pairs Well with Any Frosting – Works beautifully with vanilla, chocolate, or fruit-flavored frostings.
- Make-Ahead Friendly – Bake the cake layers in advance and frost them when ready.
Ingredients
For the Cake
- 2½ cups all-purpose flour (280g) – Provides structure while keeping the cake soft.
- 2¼ teaspoons baking powder – Helps the cake rise for a light and fluffy texture.
- ¾ teaspoon salt – Enhances flavor and balances the sweetness.
- 1⅔ cups granulated sugar (333g) – Sweetens the cake and helps create a tender crumb.
- ¾ cup unsalted butter, room temperature (170g) – Adds richness and moisture. Using room-temperature butter ensures even mixing.
- 3 large eggs, room temperature – Provide structure and stability while adding richness.
- 1 tablespoon vanilla extract (15mL) – Gives the cake a deep, aromatic vanilla flavor.
- 1 cup buttermilk (240mL) – Keeps the cake soft and tender while adding a slight tang.
For the Frosting
- 1½ cups unsalted butter, room temperature – Creates a rich and creamy buttercream base.
- ¼ teaspoon salt – Balances the sweetness in the frosting.
- 5 cups powdered sugar – Provides structure and sweetness. Sifting prevents lumps.
- ¼ cup heavy cream or milk (plus more as needed) – Helps achieve a smooth, spreadable consistency.
- 2 teaspoons vanilla extract (10mL) – Enhances the frosting with a sweet, warm vanilla flavor.
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Instructions
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper and butter the sides to prevent sticking.
In a medium bowl, sift together the flour, baking powder, and salt, then whisk to combine. Sifting aerates the flour and ensures even mixing.
In a large mixing bowl, cream the butter on medium speed for 1 minute until smooth. Add the sugar and beat on high speed for 3-4 minutes until light and fluffy. Scrape down the sides of the bowl as needed.
Reduce the speed to medium and add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined—do not overmix, as this can make the cake dense.
Step 2: Bake the Cake
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula to ensure even baking.
Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. The edges should pull slightly away from the pan.
Let the cakes cool in the pans for 5 minutes, then invert onto a wire rack. Remove the parchment paper and allow them to cool completely before frosting.
Step 3: Make the Buttercream Frosting
In a stand mixer fitted with a paddle attachment (or using an electric hand mixer), beat the butter and salt on medium speed for 2 minutes until creamy.
With the mixer on low, gradually add the powdered sugar, one cup at a time, allowing it to fully incorporate before adding more.
Drizzle in the cream and vanilla extract, then scrape down the sides of the bowl. Increase the speed to high and beat for 3 minutes until light and fluffy. Reduce speed to low and mix for another minute to remove air bubbles.
Step 4: Assemble the Cake
Place one cake layer on a serving plate. Spread a generous layer of frosting on top, smoothing it out evenly. Place the second cake layer on top, then cover the entire cake with the remaining frosting.
Use an offset spatula to create smooth or rustic swirls, or decorate as desired. For best results, chill the cake for 20-30 minutes before slicing to help the frosting set.
Step 5: Serve & Enjoy
Slice and serve your homemade vanilla cake with a cup of coffee or tea. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
FAQs
Can I use regular milk instead of buttermilk?
Yes, buttermilk adds tenderness and a slight tang. If you don’t have it, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
Can I freeze this cake?
Yes! Wrap the unfrosted cake layers tightly in plastic wrap and store them in the freezer for up to 3 months. Thaw overnight in the fridge before frosting.
