The Best Vanilla Cake Recipe

This Classic Vanilla Cake recipe combines light, fluffy layers of vanilla cake with a smooth vanilla buttercream. It’s the perfect cake for celebrations like birthdays, weddings, and holidays!

At first, I thought there were so many versions of this recipe out there, and I’d stick to more unique ones. But honestly, I believe the world could benefit from my take on this simple, timeless, and delicious flavor combination.

The truth is, I use this vanilla cake recipe as the base for most of my cakes, but I’ve never paired it with a vanilla buttercream before. I know it’s easy for some to grab one recipe for the cake and another for the frosting, but for those of us less comfortable mixing and matching out of fear of disasters, I’m sharing the full recipe in one go!

How to Make This Homemade Vanilla Cake:

This vanilla cake recipe is my go-to for all white and yellow cake variations. I adjust the liquids, butter, or sugars in recipes like the Pink Champagne Cake, Brown Butter Cake, or Chocolate Chip Cookie Cake to create different flavors. Some cakes, like my Coconut Cake, require more experimenting.

The method I use for this vanilla cake is called "creaming," and it includes:

• Creaming butter and sugar

• Adding eggs one at a time

• Alternating between adding the flour and liquids

I prefer using buttermilk in this recipe because it enhances the flavor and texture of the cake. The slight tanginess helps balance the sweetness and pairs well with any frosting.

If you don’t have buttermilk on hand, you can make a substitute at home:

• Add 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Stir and let it sit for about 10 minutes. The milk will curdle, giving you a perfect buttermilk replacement. If you’re in a pinch and prefer a sweeter cake, you can also use regular milk (whole milk is best, but 1% works too). Non-dairy milk alternatives, such as almond or coconut milk, will work fine as well.

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Swiss Meringue Buttercream:

If you’re making Swiss meringue buttercream for the first time, take a look at my detailed tutorial for a step-by-step guide to avoid common pitfalls and achieve the best results. I’ve included helpful tips and troubleshooting advice.

For decorating, I chose a simple design with rosettes and sprinkles. I used a decorating comb to add texture to the sides of the cake, and I absolutely love how it turned out! I’m definitely going to experiment with the other combs in the set, as they provide an easy way to achieve a beautiful finish.

I usually avoid decorating combs because they remind me of grocery store cakes (no offense to them!), but this one gives a modern, clean look.

Tips for Success with This Vanilla Cake Recipe:

When it comes to baking cakes, especially vanilla cakes, it’s important not to cut corners. Follow the recipe precisely and pay attention to the notes for the best outcome. Here are a few key tips for baking a successful cake:

• Ensure all ingredients are at room temperature (or the temperature specified in the recipe). This helps them blend together properly, preventing issues like poor emulsification.

• Measure flour correctly: Spoon the flour into the measuring cup and level it off with a knife, rather than scooping it directly from the bag. This helps avoid packed flour that can lead to dense, dry cakes.

• Cream the butter and sugar properly: Beat them for 2-3 minutes until pale and fluffy to ensure a light texture.

• Incorporate eggs one at a time: Mix each egg fully before adding the next. This ensures smooth emulsification and a better cake texture.

• Don’t overmix after adding the flour: Mix just until incorporated to prevent dense, fragile, or crumbly cakes.

• Grease and flour your pans and line with parchment paper to make sure the cakes come out easily.

• Use baking times as a guideline only: Oven temperatures vary, so you’ll need to adjust based on your own oven’s characteristics.

• Cool cakes in the pans for 10 minutes before turning them out onto a wire rack to cool completely. This helps the cakes stay intact without sticking to the pans.

Frequently Asked Questions:

• Can I convert this recipe? Yes, you can use three 6” pans instead of two. For three 8” pans, multiply the recipe by 1.5. You may need to adjust the baking time. You can also use two 9” pans, but the layers will be thinner (adjust the baking time accordingly). For cupcakes, reduce the baking time—check after about 15 minutes. This recipe makes 18-24 cupcakes, depending on the size. You can bake it in a 9x13 pan, which will require slightly less baking time. A Bundt pan works too, but it will take longer to bake.

• Can I prepare it in advance? Yes, you can bake the cake layers ahead of time, wrap them tightly in plastic wrap, and freeze them for up to 3 months. Let them thaw for 2-3 hours before assembling. The frosting can be stored in an airtight container in the fridge for a week, or frozen for 3 months. Bring it to room temperature and rewhip before using. The finished cake can also be frozen for up to 3 months.

• Do you provide measurements in grams? Yes, the recipe card includes a Metric option, which will convert everything to grams. Though I cannot guarantee perfect accuracy, many readers have had success with this conversion.

• What if I don’t have buttermilk? You can make your own buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 10 minutes. Alternatively, regular milk or milk substitutes will work if you prefer a sweeter cake.

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Vanilla Cake Recipe Tips:

• You can use regular milk or a milk substitute if you don’t have buttermilk.

• If you prefer American buttercream, you can use a full recipe of Simple Vanilla Buttercream instead.

• For a chocolate buttercream variation, check out my Classic Birthday Cake.

• If you prefer a white cake over yellow, try my white cake recipe.

• I used a decorating comb for the texture on the sides of the cake and the one on the left worked best for me.

• I use Homemade Cake Release to grease my pans and line them with parchment paper.

• Don’t forget to check out my Swiss Meringue Buttercream post for tips and troubleshooting.

• Learn how to keep your cakes moist by using Simple Syrup.

• For flat cake layers, refer to my How to Bake Flat Cakes post.

Ingredients:

Vanilla Cake:

• 2 1/4 cups all-purpose flour

• 2 1/4 tsp baking powder

• 3/4 tsp salt

• 3/4 cup unsalted butter, room temperature

• 1 1/2 cups granulated sugar

• 3 large eggs, room temperature

• 1 1/2 tsp vanilla extract

• 1 cup buttermilk or whole milk, room temperature

Vanilla Buttercream:

• 6 large egg whites

• 1 1/2 cups granulated sugar

• 2 cups unsalted butter, room temperature

• 2 tsp vanilla extract

Assembly:

• Confetti sprinkles

• Nonpareils

Instructions:

Vanilla Cake:

1. Preheat oven to 350°F. Grease and flour two 8” cake rounds and line with parchment.

2. In a medium bowl, whisk flour, baking powder, and salt. Set aside.

3. In a stand mixer, cream butter and sugar on medium-high until pale and fluffy (about 3 minutes). Add eggs one at a time, mixing fully after each. Add vanilla extract.

4. Alternate adding flour mixture and buttermilk, starting and ending with flour. Incorporate fully after each addition.

5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

6. Let the cakes cool for 10 minutes in the pans before turning them out onto a wire rack.

Vanilla Buttercream:

1. Combine egg whites and sugar in a stand mixer bowl and whisk until combined.

2. Place the bowl over simmering water and whisk constantly until the mixture is hot and no longer grainy, or reaches 160°F on a candy thermometer (about 3 minutes).

3. Transfer the bowl to your stand mixer and whisk on medium-high until stiff peaks form and the meringue has cooled (about 5-10 minutes).

4. Switch to the paddle attachment, add butter in cubes, and mix until smooth.

5. Add vanilla and whip until fully smooth.

Assembly:

1. Place the first cake layer on a cake stand or serving plate. Spread 1 cup of buttercream on top.

2. Repeat with the remaining layers, then apply a crumb coat and chill for 20 minutes.

3. Frost the top and sides of the cake, smoothing with a bench scraper.

4. For extra texture, use a decorating comb on the sides.

5. Mix confetti sprinkles and nonpareils and gently press them around the bottom of the cake. Sprinkle the top, and for the speckled sides, toss a pinch of sprinkles at random.

6. Pipe rosettes with the remaining frosting using a 1M tip.