Easy Vanilla Cake
This easy vanilla cake recipe is soft, fluffy, and packed with warm vanilla flavor, featuring a tender crumb that slices beautifully. What makes this recipe truly special is how approachable it is—no fancy techniques, no obscure equipment, and no complicated steps, making it perfect for bakers of all skill levels.
Equipment
- Stand mixer - or electric hand mixer
- 9-inch round cake pans - two 9-inch pans (or three 8-inch pans for thinner layers)
- Parchment paper
- Large mixing bowls - at least two
- Rubber spatula
- Measuring cups
- Measuring spoons
- Wire cooling rack
- Offset spatula
- cake turntable - optional but recommended
- sifter - or fine mesh strainer
- Kitchen scale - optional, for dividing batter evenly
- Serrated knife - for leveling cake layers
Ingredients
- 2.5 cups all-purpose flour - 315g
- 2.5 tsp baking powder
- 0.5 tsp salt
- 1 cup unsalted butter - 226g or 2 sticks, softened to room temperature
- 1.75 cups granulated sugar - 350g
- 4 large eggs - room temperature
- 1 tbsp pure vanilla extract
- 1 cup whole milk - 240ml, room temperature
For the Classic Vanilla Buttercream Frosting
- 1 cup unsalted butter - 226g or 2 sticks, softened to room temperature
- 4 cups powdered sugar - 480g, sifted
- 3 tbsp heavy cream - or whole milk
- 1 tsp pure vanilla extract
- salt - pinch
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, then dust with flour.
- Whisk together flour, baking powder, and salt in a medium bowl until combined.
- Beat softened butter and sugar on medium-high speed for 4-5 minutes until pale, fluffy, and increased in volume.
- Add eggs one at a time, beating 30 seconds after each addition. Mix in vanilla extract.
- Reduce mixer to low. Alternately add dry ingredients and milk in three additions of flour and two of milk, mixing just until combined.
- Divide batter evenly between prepared pans and smooth tops. Bake for 28-33 minutes until toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then invert onto wire racks, remove parchment, and cool completely (at least 1 hour).
- Beat butter for 2-3 minutes until light and fluffy. Gradually add powdered sugar, then vanilla, salt, and cream. Beat 3-4 minutes until fluffy.
- Level cake layers if domed. Spread frosting on first layer, top with second layer. Apply thin crumb coat, chill 15-20 minutes, then apply final coat of frosting.
Notes
- Room temperature ingredients: Pull butter and eggs out 45-60 minutes before starting. Cold butter won't cream properly and cold eggs can cause batter to curdle.
- Measure flour correctly: Use the spoon-and-level method—spoon flour into measuring cup and level off. Scooping directly from the bag packs in too much flour and makes cake dense.
- Don't overmix: Once flour is added, mix on low speed only until streaks disappear. Overmixing develops gluten and makes cake tough.
- Don't frost a warm cake: Frosting a warm cake will melt the buttercream and cause it to slide. Cool layers completely, at least 1 hour.
- Crumb coat is essential: This thin initial layer of frosting seals in crumbs. Don't skip the 15-minute chill time for a professional-looking finish.
- Storage (frosted cake): Keep under a cake dome at room temperature for up to 3 days, or refrigerate covered for up to 5 days. Bring to room temperature before serving.
- Freezing instructions: Wrap unfrosted layers tightly in plastic wrap and foil; freeze up to 2 months. Thaw overnight in refrigerator before frosting.
- Make-ahead buttercream: Frosting can be made ahead and refrigerated for up to a week. Bring to room temperature and re-whip before using.
- Cupcake variation: This batter makes 24-28 cupcakes. Fill liners 2/3 full and bake at 350°F (175°C) for 18-21 minutes.
- Flavor variations: Add 1 cup mini chocolate chips, 2 tbsp lemon zest, or 1/3 cup rainbow sprinkles to the batter for easy variations.