Cake

Vanilla Cake Recipe

Ultra soft vanilla cake with a delicate crumb and sweet vanilla aroma, perfect for birthdays or a cozy weekend dessert.

From the moment you mix the ingredients, the kitchen fills with a buttery sweet scent and the promise of a tender slice that melts on your tongue.

This vanilla cake is ideal for weekend baking, weeknight celebrations, or when you simply want a comforting dessert to share with friends and family.

I love baking this cake on Sundays because the whole house smells like warm vanilla, and slicing into a fluffy layer feels like a little daily celebration.

Recipe at a Glance

⏱Prep Time20 mins

🔥Cook Time30 mins

🕐Total Time50 mins plus cooling

🍰Servings8 slices

🇺🇸CuisineAmerican

🔢Calories~310 per slice

Ingredients

Cake

2 1/4 cups all-purpose flour

1 1/2 cups granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

3 large eggs at room temperature

1 cup whole milk at room temperature

1/2 cup unsalted butter melted and cooled

2 teaspoons pure vanilla extract

Buttercream Frosting

1 1/2 cups unsalted butter softened

3 cups powdered sugar sifted

1 teaspoon pure vanilla extract

3 to 4 tablespoons heavy cream or whole milk

Substitutions & Variations

★Use cake flour for a lighter, softer crumb if you prefer a more delicate texture.

★Swap whole milk with buttermilk for a tangy note and extra tenderness.

★Replace butter with vegetable oil for a moister crumb and easier mixing.

★Use simple syrup brushed on each layer for extra moisture and a subtle sweetness.

Step-by-Step Instructions

1

Preheat and prepare pans

Preheat your oven to 350 degrees Fahrenheit and grease two 9 inch round cake pans, then line the bottoms with parchment paper and grease the parchment.

2

Whisk dry ingredients

In a medium bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.

3

Combine wet ingredients

In a large bowl, beat the eggs, then add the milk, melted butter, and vanilla extract, whisking until smooth.

4

Mix batter gently

Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.

5

Divide and bake

Divide the batter evenly between the prepared pans, smooth the tops with a spatula, and bake for 25 to 30 minutes until the edges pull away and a toothpick comes out clean.

6

Cool the layers

Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and turn them onto a wire rack to cool completely before frosting.

7

Make the frosting

Beat the softened butter and vanilla extract until creamy, then gradually add the powdered sugar and heavy cream, one addition at a time, until light and fluffy.

8

Assemble the cake

Place one cake layer on a serving plate, spread a generous amount of frosting on top, add the second layer, and cover the entire cake with a thin crumb coat of frosting.

9

Chill briefly

Refrigerate the cake for 15 minutes to set the crumb coat before adding the final layer of frosting.

10

Finish and serve

Spread the remaining frosting over the chilled cake in smooth swirls, garnish with optional sprinkles or shaved chocolate, slice, and enjoy.

Pro Baker Tips

✓Always use room temperature eggs and milk for a smoother batter and even baking.

✓Measure flour correctly by spooning it into the cup and leveling it off to avoid a dense cake.

✓Tap the filled pans gently on the counter to release air bubbles before baking.

Storage & Serving Notes

◆Store the cake in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 4 days.

◆Frosting can be made ahead and refrigerated for up to 3 days; bring it to room temperature and re whip before using.

Serving Suggestions

Serve this tender vanilla cake as a simple dessert or dressed up for a party.

›Slice with a warm knife for clean, even pieces

›Pair with fresh berries or whipped cream

›Add a drizzle of chocolate ganache for an extra special touch

Frequently Asked Questions

Why did my cake turn out dense?

Overmixing the batter or using cold ingredients can lead to a dense crumb. Mix until just combined and use eggs and milk at room temperature.

Can I freeze this cake?

Yes, wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator before frosting.

How do I keep the cake moist?

Measure flour correctly, avoid overbaking, and consider brushing layers with a little simple syrup before frosting.

What pan size works best?

Two 9 inch rounds are ideal, but you can also use an 8 inch square pan or a loaf pan, adjusting the bake time as needed.

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Go Make It!

This vanilla cake is a classic you can feel confident making any day of the week, and each slice reminds me of the simple joy of homemade baking.