Vanilla cake is a classic dessert that never goes out of style. It’s light, fluffy, and full of sweet vanilla flavor that makes it perfect for birthdays, holidays, or any celebration. This homemade version is easy to make with simple ingredients and tastes so much better than a boxed mix. You get a soft crumb, a moist texture, and a rich flavor in every bite.
The best thing about a vanilla cake is how versatile it is. You can pair it with almost any frosting, like chocolate, cream cheese, strawberry, or a simple vanilla buttercream. You can even add fresh fruit, sprinkles, or a jam filling between the layers. Whether you’re baking for a big party or just treating yourself, this vanilla cake recipe is a must-have in your collection!
Ingredients and Substitutions
- 2 ½ cups (315g) all-purpose flour – Provides structure for the cake.
- 2 ½ teaspoons baking powder – Helps the cake rise.
- ½ teaspoon baking soda – Gives extra lift and lightness.
- ½ teaspoon salt – Balances the sweetness.
- 1 cup (226g) unsalted butter, softened – Adds moisture and richness.
- 1 ¾ cups (350g) granulated sugar – Sweetens the cake.
- 4 large eggs – Provide structure and moisture.
- 1 tablespoon vanilla extract – Gives the cake its classic vanilla flavor.
- 1 cup (240ml) buttermilk – Makes the cake tender and soft.
Step-by-Step Instructions
Make the Batter
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add half of the dry ingredients and mix until just combined.
- Pour in the buttermilk and mix gently, then add the remaining dry ingredients. Mix just until the batter is smooth.
Bake the Cake
- Divide the batter evenly between the prepared pans and smooth the tops.
- 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 to a wire rack to cool completely before frosting.
Variations and Customizations
- Lemon Vanilla Cake: Add 1 tablespoon of lemon zest to the batter.
- Funfetti Cake: Fold in ½ cup of rainbow sprinkles before baking.
- Jam Filling: Spread your favorite jam between the cake layers.
- Different Frostings: Try chocolate ganache, cream cheese frosting, or whipped cream.
FAQs
Can I make this cake ahead of time?
Yes! Bake the cakes a day ahead and wrap them tightly. Frost before serving.
How should I store vanilla cake?
Store the cake covered at room temperature for up to 2 days or in the fridge for up to 5 days.
Can I freeze vanilla cake?
Absolutely. Wrap unfrosted layers tightly in plastic and freeze for up to 2 months. Thaw before frosting.