There’s something timeless and magical about a classic vanilla cake. It’s the kind of cake that feels like a warm hug, the one you crave on birthdays, celebrations—or just because you want something sweet and simple. This vanilla cake is that cake. It’s fluffy, buttery, and perfectly sweet, with a rich vanilla flavor that lingers after every bite. Whether you dress it up with frosting and sprinkles or enjoy it plain with your morning coffee, trust me, you’re going to love this.
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Let’s get into why this cake is an absolute must-bake.
Why You’ll Love This Vanilla Cake
Versatile: This cake is like your favorite pair of jeans—goes with everything. Whether it’s a layer cake with rich buttercream, a simple sheet cake with glaze, or cupcakes topped with whipped cream, it works beautifully.
Budget-Friendly: No need for fancy ingredients here! Just basic pantry staples like flour, sugar, eggs, and butter—but the result tastes like a bakery masterpiece.
Quick and Easy: No complicated steps or techniques. You’ll be mixing, baking, and smelling that heavenly aroma before you know it.
Customizable: Add fresh berries, a hint of almond extract, or a swirl of caramel. The vanilla base plays well with other flavors, so you can totally make it your own.
Crowd-Pleasing: Who doesn’t love vanilla cake? It’s kid-approved, grandparent-approved, and party-perfect. It’s always the first to disappear from the dessert table.
Ingredients in Best Vanilla Cake
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
All-Purpose Flour: Gives the cake its structure and soft crumb. Be sure to measure it properly for the fluffiest results.
Baking Powder: The rising agent that helps the cake become light and airy.
Salt: Enhances all the other flavors and balances the sweetness.
Unsalted Butter: For that rich, buttery flavor and tender texture. Room temperature is key for easy mixing.
Granulated Sugar: Sweetens the cake and also helps create a light texture when creamed with butter.
Eggs: Bind everything together and add richness. Use room-temperature eggs for the best texture.
Vanilla Extract: The star of the show. Use the best quality vanilla you can—it makes a huge difference!
Whole Milk: Adds moisture and makes the cake extra tender. Room temp, please!
Instructions
Preheat Your Equipment: Preheat your oven to 350°F (175°C). Grease and line your cake pans or cupcake tins to prevent sticking.
Cream Butter and Sugar: In a large bowl, cream the butter and sugar until it’s pale, fluffy, and dreamy. This builds air into the batter for a light texture.
Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla. Don’t rush this step—it’s what builds the flavor.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. This ensures everything is evenly distributed.
Alternate Mixing: Add the dry ingredients to the wet in batches, alternating with the milk. Mix until just combined—no overmixing!
Prepare Your Pans: Pour the batter into your prepared pans and smooth the tops with a spatula. Tap gently on the counter to release any bubbles.
Bake: Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. The tops should be golden and the kitchen will smell divine.
Cool It Down: Let the cakes cool in the pan for 10 minutes before transferring to a wire rack. Cooling completely is key if you’re planning to frost.
Serve and Enjoy: Frost it, glaze it, or leave it naked—it’s delicious any way you slice it!
Nutrition Facts
Servings: 12
Calories per serving: 350 (varies based on frosting)
Preparation Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
How to Serve Best Vanilla Cake
With Frosting: Classic buttercream, whipped cream, or cream cheese frosting—this cake pairs with it all.
Fresh Fruit: Top with strawberries, blueberries, or a berry compote for a fresh, juicy contrast.
As a Layer Cake: Slice and layer with jam, custard, or mousse for an extra-special twist.
Cupcake Style: Bake in muffin tins for cute, individual servings.
With Ice Cream: Vanilla cake + vanilla ice cream = simple perfection.
Additional Tips
Room Temperature Ingredients: This helps everything blend smoothly and creates an even bake.
Don’t Overmix: Mix just until ingredients are combined. Overmixing makes the cake dense.
Use Good Vanilla: It’s the star here, so quality matters.
Make Ahead: Bake the cake layers ahead of time and freeze them for stress-free prep.
Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
FAQ Section
Q1: Can I use cake flour instead of all-purpose flour?
A1: Yes! Cake flour gives an even softer texture. Substitute 1 cup cake flour for every cup of all-purpose flour for a lighter crumb.
Q2: Can I make this cake dairy-free?
A2: Absolutely. Use plant-based butter and your favorite non-dairy milk like almond or oat.
Q3: Can I freeze the cake?
A3: Yes! Wrap layers tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before frosting.
Q4: How do I prevent a dry cake?
A4: Don’t overbake and measure flour properly. A little extra milk can also add moisture.
Q5: Can I make cupcakes instead?
A5: Definitely! This recipe makes about 24 cupcakes. Bake at 350°F for 18–20 minutes.
Q6: What if I don’t have vanilla extract?
A6: Try vanilla bean paste or a scraped vanilla bean for an even richer flavor.
Q7: How do I make the cake extra fluffy?
A7: Cream the butter and sugar well and don’t skip sifting the dry ingredients.
Q8: Can I use this for a wedding or birthday cake?
A8: Yes! This cake is a solid base for any celebration—elegant yet simple.
Q9: What’s the best frosting for this cake?
A9: Vanilla buttercream is classic, but it also goes beautifully with chocolate ganache or lemon glaze.
Q10: Can I reduce the sugar?
A10: You can reduce it slightly, but it may affect texture and moisture. Try cutting by 1/4 cup to start.
Final Thoughts
This Best Vanilla Cake is the ultimate go-to recipe for any occasion—simple enough for a weekday treat, special enough for celebrations. It’s soft, fluffy, buttery, and full of rich vanilla goodness. Whether you’re new to baking or a cake pro, this recipe will be your new favorite. Bake it once, and you’ll find yourself coming back to it time and time again.
Print
Best Vanilla Cake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Best Vanilla Cake is a soft, fluffy, and perfectly sweet cake with a rich vanilla flavor, topped with smooth vanilla buttercream for an irresistible dessert that’s perfect for any occasion.
Ingredients
- 2 cups plain / all purpose flour (cake flour OK too, Note 1)
- 2 1/2 teaspoons baking powder (check it’s still active, Note 2)
- 1/4 tsp cooking salt (kosher salt)
- 4 large eggs (50 – 55g / 2 oz each), at room temp (Note 3)
- 1 1/2 cups caster / superfine sugar (granulated/regular ok too, Note 2)
- 115g / 1/2 cup unsalted butter, cut into 1.5cm / 1/2” cubes (or so)
- 1 cup milk, full fat (Note 5)
- 3 tsp vanilla extract, the best you can afford (Note 6)
- 3 tsp vegetable or canola oil (Note 7)
- For Vanilla Buttercream:
- 225g / 2 sticks unsalted butter, softened
- 500g / 1 lb soft icing sugar / powdered sugar, SIFTED
- 3 tsp vanilla extract
- 2 – 4 tbsp milk, to adjust thickness
Instructions
- Preheat the oven to 350°F / 175°C and grease two 8-inch round cake pans, lining the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the eggs and sugar until pale and fluffy, about 3-5 minutes.
- Gradually add the butter and beat until smooth, then add the milk, vegetable oil, and vanilla extract. Mix until well combined.
- Slowly fold in the dry ingredients, mixing just until the batter is smooth.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- For the buttercream, beat the softened butter in a large bowl until smooth. Gradually add the sifted powdered sugar, beating until fluffy and creamy.
- Mix in the vanilla extract, then add milk 1 tablespoon at a time until the buttercream reaches your desired consistency.
- Once the cakes are completely cooled, frost with the vanilla buttercream, and decorate as desired.
Notes
- For a lighter texture, you can use cake flour instead of all-purpose flour.
- Ensure that your baking powder is still active by testing it in hot water before using it.
- Let the eggs come to room temperature for best results.
- For the best flavor, use high-quality vanilla extract.
- Adjust the consistency of the buttercream with milk to achieve your desired thickness.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 65 mg