Description
Delight in this classic, moist vanilla cake featuring a tender crumb and smooth, creamy vanilla buttercream frosting. Perfect for celebrations or a simple dessert, this recipe offers a rich vanilla flavor balanced with light sweetness and an irresistibly soft texture.
Ingredients
Scale
Cake
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp pure vanilla extract
- 1 cup whole milk (or buttermilk for extra richness)
Frosting
- 1 cup unsalted butter, softened
- 3 ½ – 4 cups powdered sugar
- 2 tsp vanilla extract
- 2 – 4 tbsp heavy cream or milk
- Pinch of salt (to balance sweetness)
Instructions
- Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or alternatively line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This ensures consistent rise and texture.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light, fluffy, and pale in color, which usually takes about 3 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to maintain emulsion, then stir in the pure vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternate adding the flour mixture and whole milk to the wet ingredients, starting and ending with the flour. Mix gently until just combined to prevent overmixing, which can make the cake dense.
- Prepare for Baking: Divide the batter evenly between the two prepared pans and smooth the tops with a spatula for even baking.
- Bake: Place the pans in the oven and bake for 28–32 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool: Allow the cakes to cool in the pans for about 10 minutes before carefully removing them to wire racks to cool completely to room temperature.
- Make the Frosting: Beat the softened butter on its own until creamy and smooth. Gradually add the powdered sugar while mixing, then incorporate the vanilla extract and 2 tablespoons of heavy cream or milk. Adjust cream quantity to achieve desired spreading consistency and beat the frosting for 2–3 minutes until fluffy.
- Assemble the Cake: Once the cake layers have fully cooled, spread a layer of frosting on top of one cake layer, place the second layer on top, and then frost the top and sides evenly.
- Decorate: Finish by decorating with your choice of sprinkles, fresh fruit, or piping designs as desired to add a personal touch.
Notes
- Using buttermilk instead of whole milk enhances the cake’s richness and tenderness.
- Do not overmix the batter once wet and dry ingredients are combined to avoid a dense cake texture.
- Ensure butter and eggs are at room temperature for smooth mixing and better cake rise.
- You can adjust the consistency of the frosting by adding more cream or powdered sugar as needed.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Bring the cake to room temperature before serving if refrigerated to enjoy optimal flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 400 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 95 mg
Keywords: vanilla cake, classic vanilla cake, homemade vanilla cake, vanilla buttercream frosting, easy cake recipe, moist vanilla cake
