The Best Vanilla Cake Recipe

Fluffy, moist, and bursting with rich vanilla flavor, this Best Vanilla Cake Recipe is a classic dessert perfect for birthdays, celebrations, or any sweet craving. It’s easy to make, beautifully tender, and pairs perfectly with any frosting!

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Ingredients

For the Cake:

• 2 1/2 cups (310g) all-purpose flour, sifted
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks, 226g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs, at room temperature
• 1 tablespoon pure vanilla extract
• 1 cup (240ml) whole milk, at room temperature

For the Vanilla Buttercream Frosting:

• 1 cup (2 sticks, 226g) unsalted butter, softened
• 4 cups (480g) powdered sugar, sifted
• 1/4 cup (60ml) heavy cream or milk
• 2 teaspoons pure vanilla extract
• Pinch of salt

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Instructions

Make the Cake:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
2. Combine Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar:
   • In a large mixing bowl, use a stand or hand mixer to beat the butter and sugar together on medium-high speed until light and fluffy (about 3-4 minutes).
4. Add Eggs and Vanilla:
   • Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
5. Alternate Dry and Wet Ingredients:
   • Reduce the mixer speed to low. Gradually add the dry ingredients in three additions, alternating with the milk (starting and ending with the dry ingredients). Mix just until combined; do not overmix.
6. Bake:
   • Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool:
   • Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

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Make the Vanilla Buttercream Frosting:

1. Beat the Butter:
   • In a large mixing bowl, beat the softened butter on medium speed until creamy (about 2 minutes).
2. Add Sugar and Cream:
   • Gradually add the powdered sugar, heavy cream, vanilla extract, and salt. Beat on low speed until combined, then increase to high speed and beat for 3 minutes until light and fluffy.
3. Adjust Consistency:
   • Add more cream (1 tablespoon at a time) if the frosting is too thick or more powdered sugar if it’s too thin.

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Assemble the Cake:

1. Level the Cakes:
   • If needed, level the tops of the cakes with a serrated knife to ensure they’re flat.
2. Frost the Cake:
   • Place one cake layer on a serving plate or cake stand. Spread an even layer of frosting on top, then place the second layer on top. Frost the top and sides of the cake.
3. Decorate:
   • Smooth the frosting with an offset spatula or add swirls for texture. Decorate as desired with sprinkles, fruit, or piping.
4. Serve:
   • Slice and enjoy your perfect vanilla cake!

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Notes:

• Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for the best texture and even mixing.
• Make Ahead: The cake layers can be made a day in advance. Wrap tightly and store at room temperature. Frost just before serving.
• Storage: Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
• Freezing: You can freeze unfrosted cake layers for up to 3 months. Wrap them tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before frosting.

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Nutrition (Per Slice, Serves 12):

• Calories: 480
• Protein: 5g
• Carbohydrates: 65g
• Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 100mg
• Sodium: 190mg
• Fiber: 0g
• Sugar: 50g