Vanilla Cake Recipe

Name: Vanilla Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 3/4 cups (390 g) cake flour or 3 cups (360 g) all-purpose flour; 2 cups (400 g) granulated sugar; 1 tablespoon (12 g) baking powder; 1/2 teaspoon (3 g) fine sea salt; 1 cup (226 g) unsalted butter, room temperature; 1 1/2 cups (360 ml) buttermilk, room temperature; 1 tablespoon (15 ml) pure vanilla extract; 3 large eggs, room temperature; 2 large egg whites, room temperature

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There’s nothing more timeless and comforting than a perfectly baked Vanilla Cake. Light, fluffy, and infused with rich vanilla flavor, this classic dessert is ideal for birthdays, celebrations, or simply satisfying a sweet craving. A homemade Vanilla Cake delivers a tender crumb, delicate sweetness, and buttery aroma that store-bought versions simply can’t match. Whether you’re an experienced baker or just starting out, this recipe makes it easy to create a moist Vanilla Cake that feels both elegant and comforting.

This recipe balances simple pantry ingredients with professional baking techniques, resulting in a soft cake layer that’s sturdy enough for frosting yet delicate enough to melt in your mouth. If you’ve been searching for the best Vanilla Cake recipe that’s reliable, flavorful, and bakery-quality, this is the one to bookmark.

Why This Vanilla Cake Recipe Works

A great Vanilla Cake depends on balance. The right ratio of flour, butter, sugar, and eggs creates a tender crumb while maintaining structure. This recipe uses cake flour for a lighter texture, but it also offers an all-purpose flour option for convenience.

The addition of buttermilk ensures the Vanilla Cake stays moist while adding a subtle tang that enhances the sweetness. Creaming the butter into the dry ingredients creates a fine, velvety texture, which is key to achieving that classic fluffy vanilla cake consistency.

This homemade Vanilla Cake is:

Soft and airy with a tight crumb
Rich in real vanilla flavor
Perfect for layering and frosting
Ideal for birthdays and special occasions
Easy enough for beginner bakers

If you love classic desserts, this Vanilla Cake will quickly become your go-to recipe.

Ingredients for the Perfect Vanilla Cake

Each ingredient plays an essential role in creating a balanced and flavorful Vanilla Cake.

• Cake flour or all-purpose flour: Provides structure. Cake flour gives a lighter, softer crumb, while all-purpose flour creates a slightly denser but still tender cake.

• Granulated sugar: Sweetens the Vanilla Cake and helps create a moist texture.

• Baking powder: Acts as the leavening agent, giving the cake its rise and fluffy texture.

• Fine sea salt: Enhances flavor and balances the sweetness.

• Unsalted butter: Adds richness, moisture, and that signature buttery flavor.

• Buttermilk: Keeps the Vanilla Cake moist and tender while adding a subtle tang.

• Pure vanilla extract: The star ingredient that defines the cake’s aroma and flavor.

• Large eggs: Provide structure, stability, and richness.

• Egg whites: Add extra lightness and help create a soft, airy crumb.

Ingredient Substitutions and Variations

If you need flexibility, this Vanilla Cake recipe adapts beautifully.

You can substitute sour cream mixed with a little milk in place of buttermilk for a similar tangy richness. For a dairy-free Vanilla Cake, use plant-based butter and almond or soy milk combined with a splash of vinegar.

If cake flour isn’t available, use all-purpose flour and remove two tablespoons per cup, replacing them with cornstarch to mimic cake flour’s softness.

For a deeper flavor, try vanilla bean paste instead of vanilla extract. This will give your Vanilla Cake visible specks of vanilla and a more intense aroma.

Step-by-Step Guide to Making Vanilla Cake

Preheat your oven to 350°F (175°C). Line the bottoms of two 9-inch cake pans with parchment paper and spray only the parchment with nonstick spray. Proper pan preparation ensures your Vanilla Cake layers release cleanly.
In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt. Mix on low speed until evenly blended.
Add the room-temperature butter directly into the dry mixture. Beat on medium speed for about one minute until the texture resembles coarse sand. This reverse creaming method creates a fine, tender Vanilla Cake crumb.
Reduce the mixer speed to low and gradually pour in the buttermilk and vanilla extract. Once incorporated, increase to medium speed and beat for 30 seconds. The batter should begin to look smooth and creamy.
Add the eggs one at a time on low speed, mixing well after each addition. Then add the egg whites and beat on medium-high speed for about 30 seconds until the batter becomes smooth and slightly fluffy.
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula to ensure even baking.
Bake for 25–30 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. Avoid overbaking, as it can dry out the Vanilla Cake.
Allow the cakes to cool in the pans for five minutes before transferring them to a wire rack. Let them cool completely before frosting to prevent melting.

Following these steps carefully ensures a moist Vanilla Cake with even layers and a delicate crumb.

Expert Tips for a Flawless Vanilla Cake

Use room-temperature ingredients. Cold eggs or butter can prevent proper emulsification and affect texture.

Measure flour accurately. Spoon and level rather than scooping directly from the bag to avoid a dense Vanilla Cake.

Do not overmix once the eggs are added. Overmixing can develop too much gluten, leading to a tougher texture.

Check for doneness early. Every oven varies slightly, so begin checking around the 25-minute mark.

For extra moisture, brush the cooled Vanilla Cake layers with simple syrup before frosting. This step is especially helpful if making the cake ahead of time.

Frosting and Serving Ideas for Vanilla Cake

A classic Vanilla Cake pairs beautifully with many frostings and fillings.

Buttercream frosting enhances the rich vanilla flavor and creates a smooth, creamy finish. Cream cheese frosting adds tanginess that balances sweetness. For a lighter option, try whipped cream frosting with fresh berries.

You can transform this Vanilla Cake into a layered celebration cake by adding strawberry preserves, chocolate ganache, or lemon curd between the layers.

For a festive twist, turn the batter into vanilla cupcakes. Simply reduce the baking time to about 18–20 minutes.

This cake also works beautifully as a base for themed birthday cakes, wedding cakes, or holiday desserts.

Storage and Make-Ahead Tips

A properly stored Vanilla Cake stays moist and delicious for several days.

Store frosted cake in an airtight container at room temperature for up to two days, or refrigerate for up to five days. Bring it to room temperature before serving for the best texture.

Unfrosted Vanilla Cake layers can be wrapped tightly in plastic wrap and frozen for up to two months. Thaw at room temperature before assembling.

If preparing in advance, bake the layers one day ahead and frost the next day. This can actually enhance the flavor as the vanilla notes deepen.

Nutritional Overview and Serving Details

This Vanilla Cake recipe yields 12 servings. Each serving contains approximately 497 calories, making it a rich and satisfying dessert suitable for special occasions.

Preparation time is about 15 minutes, with a baking time of 30 minutes, bringing the total time to approximately 45 minutes.

Because this Vanilla Cake uses quality ingredients and a balanced method, it delivers both flavor and texture in every bite.

Conclusion

A truly great Vanilla Cake is simple at its core yet impressive in flavor and texture. With its soft crumb, buttery richness, and fragrant vanilla aroma, this recipe delivers consistent, bakery-style results right from your kitchen. By using room-temperature ingredients, following the reverse creaming method, and carefully monitoring baking time, you ensure a moist Vanilla Cake that stays tender and flavorful.

Whether you’re baking for a birthday, holiday gathering, or a casual weekend dessert, this Vanilla Cake adapts effortlessly. Dress it up with layered fillings and decorative frosting, or keep it classic with a smooth vanilla buttercream. Once you master this recipe, you’ll always have a reliable Vanilla Cake that’s perfect for any celebration.

Frequently Asked Questions About Vanilla Cake

1. What makes a Vanilla Cake moist and fluffy?

A moist and fluffy Vanilla Cake depends on proper fat-to-flour ratio, room-temperature ingredients, and correct mixing technique. Using buttermilk adds tenderness, while the reverse creaming method creates a fine, soft crumb. Avoid overbaking, as this is the most common reason a Vanilla Cake turns dry.

2. Can I use all-purpose flour instead of cake flour for Vanilla Cake?

Yes, you can substitute all-purpose flour if cake flour isn’t available. For a softer texture closer to traditional Vanilla Cake, remove two tablespoons of flour per cup and replace it with cornstarch. This helps reduce protein content and keeps the crumb light and tender.

3. How do I store Vanilla Cake to keep it fresh?

To maintain freshness, store your Vanilla Cake in an airtight container. At room temperature, it stays fresh for up to two days. Refrigerated, it can last up to five days. If freezing, wrap unfrosted Vanilla Cake layers tightly in plastic wrap and store for up to two months.

4. Can I turn this Vanilla Cake recipe into cupcakes?

Absolutely. This Vanilla Cake batter works perfectly for cupcakes. Simply divide the batter evenly into lined cupcake tins and bake at 350°F (175°C) for 18–20 minutes. Check doneness with a toothpick to ensure the centers are fully baked without drying out.

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