Introduction
A good vanilla cake is the foundation of baking. This recipe for a classic Vanilla Cake is a timeless masterpiece: a light, fluffy, and tender crumb with a rich, buttery vanilla flavor. It’s the perfect canvas for any frosting, filling, or decoration, making it the ideal choice for birthdays, holidays, or any celebration. This recipe is straightforward and designed to produce a moist and delicious cake every single time.
Why You’ll Love This Vanilla Cake
- Perfectly Moist & Tender: The combination of butter and buttermilk creates an incredibly soft and fine crumb that melts in your mouth.
- Rich, Authentic Flavor: Using real vanilla extract ensures a true and delightful vanilla taste.
- Versatile: This recipe can be used to make a classic two-layer cake, cupcakes, or a simple sheet cake.
- Easy to Make: It uses the straightforward creaming method, making it accessible for bakers of all skill levels.
- A Blank Canvas: It pairs beautifully with any frosting, from simple buttercream to rich chocolate ganache.
Ingredients
For the Cake:
- 2 cups (240g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup (240ml) buttermilk, at room temperature
For the Vanilla Buttercream Frosting:
- 1 cup (227g) unsalted butter, softened
- 3-4 cups (360-480g) powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk or heavy cream
- A pinch of salt
Equipment You’ll Need:
- Two 8 or 9-inch round cake pans or a 9×13 inch pan
- Parchment paper
- Large mixing bowls
- Electric mixer (stand or hand)
- Spatula
Instructions
Part 1: Prepare the Cake Batter
- Preheat Oven & Prepare Pans: Preheat your oven to 350∘F (175∘C). Grease and flour two 8- or 9-inch round cake pans. Line the bottoms with parchment paper. If using a 9×13 inch pan, grease and flour it.
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter & Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium-high speed for 3-4 minutes, until the mixture is light, fluffy, and pale in color.
- Add Eggs & Vanilla: Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract until fully combined.
- Add Dry & Wet Ingredients: Reduce the mixer speed to low. Add half of the dry ingredients to the butter mixture and mix until just combined. Add the buttermilk and mix until combined. Add the remaining dry ingredients and mix until the batter is smooth. Do not overmix.
- Bake: Pour the batter into the prepared pans, dividing it evenly. Bake for 30-35 minutes for round cakes, or 35-40 minutes for a 9×13 inch pan, or until a toothpick inserted into the center comes out clean.
Part 2: Cool and Frost
- Cool the Cake: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. The cakes must be completely cool before frosting.
- Make the Frosting: In a large bowl, use an electric mixer to beat the softened butter until smooth. Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined. Add the vanilla extract and a pinch of salt. Beat on medium-high speed, adding milk or heavy cream one tablespoon at a time, until the frosting reaches a smooth, light, and spreadable consistency.
- Frost and Serve: Place one cake layer on a serving plate. Spread about half of the frosting over the top. Place the second cake layer on top and use the remaining frosting to frost the top and sides of the cake.
Storage and Essential Tips for the Best Vanilla Cake
- Room Temperature is Crucial: Make sure your butter, eggs, and buttermilk are at room temperature. This is the single most important tip for a moist, tender crumb.
- Don’t Overmix: Overmixing the batter will develop the gluten and result in a tough, dense cake. Mix until the ingredients are just combined.
- The Toothpick Test: The cake is done when a toothpick inserted into the center comes out clean. A few moist crumbs are fine, but there should be no wet batter.
- Let It Cool: Do not try to frost a warm cake! The frosting will melt and slide right off.
- Storage: Store the frosted cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Share Your Sweet Creation!
Did you bake this classic Vanilla Cake? We’d love to see it! Share your photos on Instagram and tag @FoodieFlow and use the hashtag #VanillaCake.
