Baking a vanilla cake from scratch is one of those timeless joys that fills your kitchen with warmth and sweetness.
This vanilla cake recipe is my go-to whenever I want to whip up something special for my family or friends.
It’s simple enough for beginners but delivers a moist, fluffy cake that tastes like it came from a fancy bakery.
I still remember the first time I made this for my daughter’s birthday—her eyes lit up as she took her first bite, and that moment sealed this recipe as a keeper in our home.
Whether you’re a busy parent looking for an easy dessert, a baking enthusiast wanting a reliable vanilla cake recipe, or someone who just loves a classic treat, this recipe is for you.
It’s versatile, crowd-pleasing, and perfect for everything from birthdays to cozy weekend baking sessions. Let’s dive into how you can make this delicious vanilla cake at home!
Recipe Overview
This vanilla cake recipe is straightforward yet yields bakery-quality results. Here’s a quick look at the details:
| Attribute | Details |
|---|---|
| Course | Dessert |
| Cuisine | American |
| Difficulty | Easy |
| Servings | 8 slices |
| Preparation Time | 15 minutes |
| Cooking Time | 25-30 minutes |
| Calories | 350 kcal per slice |
Equipment Needed
To make this vanilla cake recipe, you’ll need a few basic kitchen tools. Don’t worry—you probably already have most of these!
- Two 8-inch round cake pans
- Parchment paper
- Mixing bowls (one large, one medium)
- Whisk or electric hand mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Cake stand or plate for serving
- Optional: Offset spatula for frosting
Ingredients
Here’s everything you need for this vanilla cake recipe, with precise measurements for perfect results. I’ve also included a variation for a richer flavor.
Classic Vanilla Cake Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 tbsp pure vanilla extract
- ½ tsp almond extract (optional, for extra depth)
For the Vanilla Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp heavy cream
- 2 tsp pure vanilla extract
- Pinch of salt
Variation: Lemon-Infused Vanilla Cake For a zesty twist, add 1 tbsp lemon zest and 2 tbsp fresh lemon juice to the batter, replacing the almond extract.
Pair with a lemon glaze instead of buttercream for a lighter dessert.
Step-by-Step Instructions
Making this vanilla cake recipe is a breeze if you follow these steps. I’ve broken it down to keep things clear and simple, so you can enjoy the process as much as the result.
- Preheat the oven: Set your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy release.
- Mix dry ingredients: In a medium bowl, whisk together 2 cups flour, 2 ½ tsp baking powder, and ½ tsp salt. This ensures your cake has the right structure.
- Cream butter and sugar: In a large bowl, use an electric mixer to beat ½ cup softened butter and 1 ½ cups sugar until light and fluffy, about 2-3 minutes. This step is key for a tender cake.
- Add eggs and vanilla: Beat in 3 eggs, one at a time, followed by 1 tbsp vanilla extract and ½ tsp almond extract (if using). The vanilla extract is the star here, giving the cake its classic flavor.
- Combine wet and dry ingredients: Gradually add half the flour mixture to the butter mixture, followed by 1 cup milk, then the remaining flour. Mix until just combined—overmixing can make the cake dense.
- Pour into pans: Divide the batter evenly between the prepared pans. Smooth the tops with a spatula for an even bake.
- Bake the cake: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The tops should be golden and springy.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely before frosting.
- Make the buttercream: Beat 1 cup softened butter until creamy. Gradually add 4 cups powdered sugar, 2 tbsp heavy cream, 2 tsp vanilla extract, and a pinch of salt. Mix until smooth and fluffy.
- Assemble the cake: Place one cake layer on a plate or stand. Spread a layer of buttercream, then top with the second cake layer. Frost the top and sides evenly.
- Decorate (optional): Add sprinkles, fresh berries, or edible flowers for a fun touch.
- Serve and enjoy: Slice and serve your vanilla cake recipe masterpiece!
This process takes about 45 minutes total, and the result is a moist, flavorful cake that’s sure to impress. My tip? Don’t rush the cooling step—frosting a warm cake is a recipe for disaster!
Ideas for Serving
This vanilla cake recipe is versatile and pairs beautifully with various sides and settings. Here are a few ideas to make it shine:
- Classic birthday style: Serve with colorful sprinkles and candles for a festive celebration. Pair with ice cream for extra indulgence.
- Afternoon tea treat: Slice thinly and serve with a cup of Earl Grey or coffee for a cozy afternoon pick-me-up.
- Fruit-forward dessert: Top with fresh strawberries, raspberries, or blueberries for a burst of color and flavor.
- Holiday twist: Dust with powdered sugar and serve with whipped cream and peppermint shavings for a wintery vibe.
- Layered parfait: Crumble leftover cake into glasses with whipped cream and fruit for a fun, deconstructed dessert.
I love serving this cake at family gatherings because it’s a crowd-pleaser that feels special without being fussy. Whether it’s a casual Sunday brunch or a big party, this cake fits right in.
Nutrition Information
Here’s the nutritional breakdown for one slice of this vanilla cake recipe (based on 8 servings, including buttercream):
| Nutrient | Amount per Slice |
|---|---|
| Calories | 350 kcal |
| Protein | 4 g |
| Fat | 16 g |
| Carbohydrates | 48 g |
| Sugar | 36 g |
| Fiber | 0.5 g |
| Sodium | 180 mg |
This vanilla cake is a treat, so it’s naturally indulgent with sugar and fat from the buttercream. The protein comes from eggs and milk, but don’t expect this to be a health food!
If you’re watching calories, consider smaller slices or skipping the frosting for a lighter option.
For a slightly healthier twist, you can swap half the butter in the cake for unsweetened applesauce—it keeps the cake moist while cutting some fat.
Always enjoy in moderation as part of a balanced diet, and savor every bite!
Common Mistakes to Avoid
Baking a vanilla cake recipe is straightforward, but a few slip-ups can affect the outcome. Here are mistakes I’ve learned to avoid:
- Overmixing the batter: This can make the cake tough. Mix just until ingredients are combined.
- Not measuring accurately: Too much flour or sugar can throw off the texture. Use level measurements.
- Skipping parchment paper: Cakes can stick to pans, so line them for easy release.
- Frosting a warm cake: This leads to melty, runny frosting. Let cakes cool completely.
- Using cold ingredients: Room-temperature butter and eggs blend better for a smoother batter.
History of the Vanilla Cake Recipe
The vanilla cake recipe has a rich history that spans centuries and continents. Vanilla, derived from the orchid plant native to Mexico, was first used by Mesoamerican cultures like the Aztecs in drinks and desserts.
By the 19th century, vanilla extract became widely available in Europe and America, transforming baking.
The classic vanilla cake recipe as we know it today emerged in American kitchens, where home bakers embraced its simplicity and versatility.
Cookbooks from the 1800s, like The Boston Cooking-School Cook Book, featured early versions, often paired with simple frostings.
Over time, this cake became a staple for birthdays and celebrations, evolving with modern baking techniques like electric mixers.
Today, the vanilla cake remains a beloved canvas for creativity, from layered masterpieces to minimalist treats. Its enduring appeal lies in its nostalgic, comforting flavor that feels like home.
Conclusion
This vanilla cake recipe is more than just a dessert—it’s a way to create memories with loved ones.
Whether you’re baking for a special occasion or just because, this recipe delivers a moist, flavorful cake that’s easy to make and impossible to resist.
I love how it brings people together, from kids licking the frosting bowl to adults savoring a slice with coffee.
Give it a try, and don’t be afraid to add your own flair—maybe some chocolate chips or a drizzle of caramel. Baking is all about joy, so have fun and share the love.
Let me know how your cake turns out in the comments—I can’t wait to hear about it!
FAQs
Q: Can I make this vanilla cake recipe ahead of time?
A: Yes! Bake the cake layers up to two days in advance, wrap tightly in plastic wrap, and store at room temperature. Frost the day of serving for best results.
Q: Can I freeze this vanilla cake recipe?
A: Absolutely. Wrap unfrosted cake layers tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before frosting.
Q: Can I use a different pan size?
A: You can use a 9-inch pan, but the cake will be slightly thinner, and baking time may reduce by 5 minutes. Check with a toothpick for doneness.
Q: Can I make this cake gluten-free?
A: Swap the all-purpose flour for a 1:1 gluten-free baking blend. Ensure it contains xanthan gum for proper texture.
Q: How do I store leftovers?
A: Store frosted cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Bring to room temperature before serving.
Q: Can I use vanilla essence instead of extract?
A: Vanilla extract is preferred for its pure flavor. Essence is artificial and may taste weaker, but you can use it in a pinch at the same amount.
Q: How can I make the frosting less sweet?
A: Add a pinch more salt or a tablespoon of cream cheese to the buttercream to balance the sweetness without changing the texture.
