Classic Vanilla Cake
This traditional vanilla butter cake delivers soft, buttery layers with the perfect crumb. The secret lies in room temperature ingredients, which help everything blend smoothly and create that light, fluffy texture everyone loves. This recipe uses whole eggs and butter for richness, along with buttermilk to keep the crumb tender and moist. The beauty of this cake is its versatility - pair it with chocolate frosting, vanilla buttercream, fresh berries, or even a simple dusting of powdered sugar.
Equipment
- 9-inch round cake pans - 2 pans needed
- Parchment paper
- Stand mixer with paddle attachment - or hand mixer
- Large mixing bowls
- Medium mixing bowl
- Whisk
- Rubber spatula
- Measuring cups
- Measuring spoons
- Cooling rack
- Offset spatula - for frosting
- Cake leveler - or serrated knife (optional)
- Kitchen scale - optional - for precise measurements
- Oven thermometer - optional - recommended for accuracy
Ingredients
- 2.75 cups all-purpose flour - 345g
- 2 cups granulated sugar - 400g
- 1 tablespoon baking powder
- 1 teaspoon salt
- 0.75 cup unsalted butter - 170g, at room temperature
- 0.5 cup vegetable oil - 120ml
- 4 large eggs - at room temperature
- 1 cup buttermilk - 240ml, at room temperature
- 2 tablespoons pure vanilla extract
- 1 tablespoon vanilla bean paste - optional, for extra vanilla flavor
For Simple Vanilla Buttercream
- 1 cup unsalted butter - 226g, softened
- 4 cups powdered sugar - 480g, sifted
- 2 tablespoons whole milk - plus 1 tablespoon if needed
- 1 tablespoon vanilla extract
- 0.25 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line with parchment paper, grease the parchment, and dust with flour.
- Whisk flour, baking powder, and salt together in a medium bowl until combined.
- Beat softened butter and vegetable oil in stand mixer until smooth. Add sugar and beat on medium-high for 3-4 minutes until light and fluffy.
- Reduce speed to medium-low. Add eggs one at a time, beating well after each addition until fully incorporated.
- Add vanilla extract and vanilla bean paste if using. Beat on medium speed for 30 seconds until evenly distributed.
- With mixer on low, add one-third of flour mixture and mix briefly. Add half the buttermilk and mix. Repeat with another third of flour, remaining buttermilk, then final flour. Mix just until no dry flour remains.
- Divide batter evenly between prepared pans. Smooth tops and tap pans on counter to release air bubbles.
- Bake for 28-32 minutes until toothpick inserted in center comes out clean or with few moist crumbs. Cool in pans for 10-15 minutes, then transfer to cooling rack to cool completely.
- Beat softened butter for 2 minutes until smooth. Gradually add powdered sugar, one cup at a time, beating well after each addition. Add vanilla, salt, and 2 tablespoons milk. Beat on medium-high for 3-4 minutes until light and fluffy.
- Trim cake tops if domed. Place one layer on serving plate, spread with ¾ cup buttercream. Top with second layer. Apply thin crumb coat, refrigerate 15-20 minutes, then frost with remaining buttercream.
Notes
- Bring all refrigerated ingredients to room temperature before starting. Set eggs, butter, and buttermilk out 1-2 hours before baking.
- Measure flour correctly by spooning into measuring cups and leveling with a knife. Scooping directly from the bag packs the flour and results in a dry cake.
- Do not overmix once you add the flour. Mix just until no dry flour streaks remain to prevent a tough, dense cake.
- Use an oven thermometer to verify your oven temperature, as many ovens run hot or cold.
- Avoid opening the oven door during the first 25 minutes of baking to prevent the cakes from sinking.
- Store unfrosted cake layers wrapped tightly in plastic wrap at room temperature for up to 3 days or freeze for up to 3 months.
- Fully frosted cake can sit at room temperature under a cake dome for 2 days. Refrigerate any cake with cream cheese frosting or fresh fruit fillings.
- For extra moist cake, brush each layer with simple syrup (equal parts sugar and water, boiled and cooled) before frosting.
- To make cupcakes: divide batter among 24 lined muffin cups, bake at 350°F for 18-22 minutes.
- This cake tastes even better on day two after the flavors have developed and the crumb settles.