Name: Best Vanilla Cake Recipe
Prep time: 30 min
Cook time: 26 min
Total time: 4 h 56 min
Cuisine: American
Ingredients: 3 and 2/3 cups (433g) cake flour (spooned & leveled); 1 teaspoon salt; 2 teaspoons baking powder; 3/4 teaspoon baking soda; 1 and 1/2 cups (340g) unsalted butter, softened to room temperature; 2 cups (400g) granulated sugar; 3 large eggs + 2 additional egg whites, at room temperature; 1 Tablespoon pure vanilla extract; 1 and 1/2 cups (360ml) buttermilk, at room temperature; 1 and 1/2 cups (340g) unsalted butter, softened to room temperature; 5 and 1/2 cups (650g) confectioners’ sugar; 1/3 cup (80ml) whole milk or heavy cream; 1 and 1/2 teaspoons pure vanilla extract; 1/8 teaspoon salt

Jump to Recipe· 3.9 from 83 reviews

If you have been on the hunt for the ultimate dessert to celebrate any special occasion or simply indulge your sweet tooth, look no further than this Best Vanilla Cake Recipe. It’s a perfectly moist, tender, and fluffy cake bursting with pure vanilla flavor that melts in your mouth. What I love most is how this recipe balances simplicity and elegance so beautifully, making it an instant favorite that everyone will rave about every single time.

Ingredients You’ll Need

A clear glass mixing bowl filled with a smooth, creamy, pale beige batter that has a thick, slightly whipped texture being gently stirred by a wooden spatula with a light brown handle, positioned inside the bowl leaning to the right. The bowl sits on a white marbled surface, and around it are a white measuring cup with red markings to the upper left and a white cloth with colorful, sprinkled confetti patterns near the bottom right. The lighting is bright and natural, highlighting the soft swirls and folds in the batter. photo taken with an iphone --ar 4:5 --v 7

The magic of this cake starts with classic, straightforward ingredients that you probably already have in your kitchen. Each element has a purpose—from creating the perfect crumb to delivering that rich vanilla punch that sets this cake apart.

Cake Flour (3 and 2/3 cups / 433g): Provides a soft, tender crumb that you just can’t get with all-purpose flour.
Salt (1 teaspoon): Enhances the flavor and balances the sweetness perfectly.
Baking Powder (2 teaspoons): Gives the cake its lovely light rise for a fluffy texture.
Baking Soda (3/4 teaspoon): Helps with extra lift and browning.
Unsalted Butter (1 and 1/2 cups / 340g, softened): Adds richness and moisture, essential for that melt-in-your-mouth quality.
Granulated Sugar (2 cups / 400g): Sweetens and contributes to the cake’s tender crumb.
Large Eggs + 2 Egg Whites (3 eggs + 2 whites): Provide structure and lift, plus extra eggs make this cake especially moist.
Pure Vanilla Extract (1 Tablespoon): The real star that infuses every bite with deep vanilla flavor—don’t skimp on this!
Buttermilk (1 and 1/2 cups / 360ml): Adds a subtle tang while keeping the cake incredibly tender.
Confectioners’ Sugar (5 and 1/2 cups / 650g): For the silky, luscious frosting that complements the cake perfectly.
Whole Milk or Heavy Cream (1/3 cup / 80ml): Used to smooth out the frosting to just the right consistency.
Salt (1/8 teaspoon): Balances the sweetness in the frosting beautifully.

How to Make Best Vanilla Cake Recipe

Step 1: Prep Your Pans and Preheat the Oven

First things first, preheat your oven to 350°F (177°C). Greasing your cake pans and lining them with parchment paper rounds is essential for a clean release after baking—trust me, this step saves so much disappointment later! The parchment paper acts like a little magic carpet, ensuring your cakes come out smooth and intact.

Step 2: Whisk the Dry Ingredients

Take the cake flour, salt, baking powder, and baking soda and whisk them thoroughly together. This combination is crucial: the flour base gives structure, while the leaveners (baking powder and soda) ensure your cake rises beautifully. Setting these aside keeps your process organized.

Step 3: Cream Butter and Sugar

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter and granulated sugar on high speed until the mixture becomes smooth, creamy, and a little fluffy—about 3 minutes. It’s important to scrape down the sides and bottom of your bowl to mix everything evenly. This creaming step not only blends the ingredients but also introduces little air pockets that help with the cake’s light texture.

Step 4: Add Eggs and Vanilla

Beat in the 3 large eggs, 2 additional egg whites, and a generous tablespoon of pure vanilla extract. The batter will look a bit curdled—that’s perfectly normal and means the eggs and butter are getting cozy. Mixing these well builds the cake’s foundation for both moisture and structure.

Step 5: Combine Dry Ingredients and Buttermilk

Lower your mixer speed to low and slowly add in the dry ingredient mixture. Then, while the mixer is still on low, pour in the buttermilk, mixing just until everything is combined. If you notice lumps hiding at the bottom, a quick whisk by hand will help make the batter wonderfully smooth. The batter should feel slightly thick but easy to pour.

Step 6: Bake the Cake Layers

Divide the batter evenly into your prepared pans—if you want to be super precise, weighing the portions is a pro tip that yields perfectly level layers. Bake for about 23 to 26 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in their pans on a wire rack before moving on.

Step 7: Whip Up the Frosting

Beat softened butter on medium speed until creamy, around 2 minutes. Gradually add confectioners’ sugar, whole milk (or cream), vanilla extract, and a pinch of salt while keeping the mixer on low. Then crank up to high for about 2 minutes until the frosting is smooth, fluffy, and spreadable. If it’s too thin, add more sugar; if it’s too thick, splash in more milk.

Step 8: Assemble Your Masterpiece

Use a serrated knife to level the tops of the cooled cakes for stacking. Spread about 1 and 1/2 cups of frosting between each layer and don’t be shy—generous frosting means every bite is decadently creamy. Finish by frosting the top and sides with the remaining icing, smoothing it with an icing spatula.

Step 9: Chill Before Serving

Refrigerate your assembled cake for at least an hour before slicing. This step helps the frosting set and the cake hold its shape perfectly for those smooth, picture-perfect slices.

How to Serve Best Vanilla Cake Recipe

A two-layer vanilla cake with cream white frosting covers the entire cake smoothly and evenly. Each cake layer is light yellow with a soft texture, separated by a thick layer of white frosting. The outside frosting is decorated with soft vertical lines around the side. On top of the slice sits a small bright red raspberry and a small green mint leaf. The cake slice is on a white plate with a silver cake server partially under it, set against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

This cake is wonderful on its own, but a sprinkle of fresh berries, edible flowers, or a dusting of cocoa powder can elevate it instantly. For a little extra sparkle, try toasted coconut flakes or a drizzle of homemade caramel sauce—it’s those little touches that make your serving stand out.

Side Dishes

Pair your vanilla cake with freshly whipped cream, a scoop of vanilla bean ice cream, or a side of fresh fruit compote. Each adds a complementary texture and flavor that enhances the cake’s buttery softness and vanilla aroma without overpowering it.

Creative Ways to Present

Bring fun to your table by serving your Best Vanilla Cake Recipe in fancy cake stands or rustic wooden platters. You could also cut the cake into petite squares, dust with powdered sugar, and serve with cocktail picks for elegant party bites. Layered in a trifle glass with fruit and whipped cream, it becomes a no-fuss, eye-catching dessert too.

Make Ahead and Storage

Storing Leftovers

Store leftover cake tightly covered in the refrigerator for up to 5 days. The frosting helps keep the cake moist and fresh, so make sure it’s well wrapped with plastic wrap or inside an airtight container.

Freezing

This vanilla cake freezes beautifully! Wrap individual layers or the entire frosted cake airtight with plastic wrap and then foil, freezing for up to 3 months. Thaw in the refrigerator overnight before serving to preserve its delicious texture.

Reheating

Since this cake is best enjoyed cool or at room temperature, reheating is not necessary and can dry it out. If you prefer a slightly warm slice, leave it out of the fridge for 30 minutes to an hour before serving.

FAQs

Can I use all-purpose flour instead of cake flour?

You can substitute all-purpose flour, but the texture will be a bit denser. For the lightest, tender crumb, cake flour is definitely worth the extra step.

Why is the vanilla extract amount so high?

This recipe uses a full tablespoon to ensure a bold, unmistakable vanilla flavor that shines through the cake’s richness—vanilla is the star here!

Do I have to use buttermilk?

Buttermilk adds acidity which tenderizes the cake. If you don’t have buttermilk, you can use milk with a teaspoon of lemon juice or vinegar as a substitute.

Can I make this cake gluten-free?

With some gluten-free flour blends specially designed for baking, you can try to adapt this recipe, but the texture might vary. Always test small batches first.

How do I know when the cake is done?

Insert a toothpick in the center—it should come out clean or with a few moist crumbs, but no wet batter. The cake will also pull away slightly from the edges of the pans.

Final Thoughts

There is truly nothing like savoring a slice of the Best Vanilla Cake Recipe—it’s a timeless treat made with love that brings smiles every time. Whether you’re celebrating birthdays, anniversaries, or just a cozy afternoon, I promise this cake will become your go-to vanilla sensation. So go ahead, bake it, share it, and enjoy every heavenly bite!