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.

Vanilla Cake Recipe – Best Easy Classic

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

Description

This Vanilla Cake is soft, fluffy, and rich with buttery vanilla flavor. Made with cake flour, buttermilk, and pure vanilla extract, it delivers a tender crumb and moist texture perfect for birthdays, celebrations, or classic layer cakes.

Ingredients

Scale

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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Instructions

Preheat oven to 350°F (175°C). Line two 9-inch cake pans with parchment paper and lightly spray the parchment with nonstick spray.
In a stand mixer fitted with the paddle attachment, combine flour, sugar, baking powder, and salt. Mix on low speed until evenly blended.
Add the room-temperature butter and beat on medium speed for about 1 minute until the mixture resembles coarse crumbs.
Reduce speed to low and gradually add buttermilk and vanilla extract. Increase speed to medium and beat for 30 seconds until smooth.
Add eggs one at a time on low speed, mixing well after each addition. Add egg whites and beat on medium-high for 30 seconds until the batter is smooth and slightly fluffy.
Divide batter evenly between prepared pans and smooth the tops with a spatula.
Bake for 25–30 minutes or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
Cool in pans for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Notes

Use room-temperature ingredients for a smooth and even batter.
Measure flour accurately using the spoon-and-level method to avoid a dense cake.
Do not overmix once eggs are added to maintain a tender crumb.
Cake layers can be wrapped tightly and frozen for up to 2 months.
Brush layers with simple syrup for extra moisture if making ahead.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 497 kcal
Sugar: 38 g
Sodium: 210 mg
Fat: 24 g
Saturated Fat: 14 g
Unsaturated Fat: 8 g
Trans Fat: 0.5 g
Carbohydrates: 63 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 115 mg