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Classic, tender, and perfectly vanilla — this Vanilla Cake with Buttercream Frosting is the ideal dessert for birthdays, holidays, or any moment that calls for something special. Two extra-thick, light, and fluffy cake layers are infused with real vanilla, then covered in a silky homemade vanilla buttercream. The result is a balanced, melt-in-your-mouth cake that’s not too sweet and always a crowd-pleaser. It’s easier to make than you might expect and consistently delivers a homemade flavor that beats store-bought cakes.
About the Recipe
We wanted a simple vanilla cake that tasted like celebration: tender crumb, just the right moisture, gentle sweetness, and a generous vanilla flavor. After testing many variations—adjusting flour ratios, bake times, and pan sizes—we landed on this recipe. It produces two thick, flavorful layers that pair beautifully with a classic vanilla buttercream.
This isn’t just any vanilla cake — it’s one we honed until the texture, flavor, and frosting were just right. The cake is evenly moist, tender, and full of vanilla, while the buttercream is smooth and spreadable without being heavy.
Every bite is balanced: sweet but not cloying, light yet rich from the buttercream, and begging for another slice.
Reasons You’ll Love This Vanilla Cake
- A timeless, delicious classic.
- Two easy-to-assemble layers.
- Pronounced vanilla flavor from quality extract.
- Extra-thick cake layers with a tender crumb.
- Frosted with a smooth, silky vanilla buttercream.
- Perfect for celebrations, parties, or an indulgent weekend treat.
Equipment Needed
- Mixing bowl
- Whisk
- Stand mixer or electric mixer
- Two 8-inch cake pans
- Cooling rack
- Offset spatula for frosting
Ingredients
Full ingredient amounts and step-by-step directions are listed in the recipe card below.
For the Cake
- Cake flour — gives a tender, fine crumb and ideal structure.
- Baking powder — provides lift for a light texture.
- Salt — enhances flavor and balances sweetness.
- Unsalted butter — use unsalted to control salt level.
- Granulated sugar — for balanced sweetness.
- Large eggs (+ one extra egg white) — add structure and richness.
- Whole milk — full-fat milk keeps the cake tender and moist.
- Vanilla extract — use a good-quality vanilla for the best flavor.
For the Frosting
- Salted butter — room temperature for easy creaming.
- Powdered sugar — sifted for a smooth buttercream.
- Heavy cream — adds lightness and makes the frosting spreadable.
- Vanilla extract — to enhance the frosting’s flavor.
How to Make the Vanilla Cake
Step 1: Whisk dry ingredients
In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
Step 2: Prepare the batter
Beat butter and sugar with an electric mixer until creamy, about 1–2 minutes. Add the eggs and the extra egg white one at a time, beating well after each addition. Alternate adding the flour mixture and the milk, beginning and ending with the flour. Stir in the vanilla.
Step 3: Bake
Divide the batter evenly between two prepared 8-inch pans. Bake at 325°F (165°C) for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for a short time, then turn the cakes out onto a cooling rack and level the layers if needed.
Step 4: Make the frosting
Cream the butter and powdered sugar together with an electric mixer until combined. Add the heavy cream and vanilla, then beat until the frosting is light, silky, and spreadable. If it’s too thick, add a tablespoon of cream or milk at a time until you reach the desired consistency.
Step 5: Assemble
Place one cake layer on a serving plate and spread about half the frosting on top. Add the second layer and finish frosting the entire cake. Decorate with sprinkles, chocolate curls, edible flowers, or any topping you like.
Decorate as desired.
FAQ & Troubleshooting
Can I use all-purpose flour instead of cake flour?
For the best tender texture use cake flour. If you don’t have it, make a substitute: measure 2 cups of all-purpose flour, remove 4 tablespoons, then whisk in 4 tablespoons of cornstarch. Sift and use as directed.
How can I elevate the flavor?
Use a high-quality vanilla extract and, if available, vanilla sugar instead of granulated sugar. These small upgrades make a noticeable difference in a simple vanilla cake.
Can I use a different frosting?
Yes — chocolate, strawberry, caramel, or any favorite buttercream will complement this cake nicely. Choose a frosting that matches the occasion.
Can this be made into cupcakes?
Absolutely. Fill lined muffin cups about 3/4 full and bake for roughly 20 minutes, or until a toothpick comes out clean.
Why is my cake dry or crumbly?
Dry or crumbly cake usually results from over-mixing or over-baking. Follow the recipe steps, measure ingredients accurately, and check doneness with a toothpick to avoid over-baking.
How to Achieve Perfect Buttercream
For a silky buttercream: use room-temperature butter, sift the powdered sugar to remove lumps, and beat until light and fluffy. If the frosting is too thick, add 1/2 to 1 tablespoon of heavy cream or milk at a time to loosen it.
Decorating Ideas
Vanilla cake is a blank canvas. Simple ideas:
- Sprinkles — seasonal or rainbow for a fun look.
- Chocolate curls or mini chips for texture.
- A drizzle of caramel or chocolate sauce for extra indulgence.
- Color the frosting with gel food coloring for a pop of color.
- Top with edible flowers for an elegant finish.
- Pipe shapes or patterns to match holidays or themes.
How to Store
Store leftover cake at room temperature in a covered cake plate for 2–3 days, or refrigerate for up to a week. Freeze whole cakes or individual slices for 2–3 months; thaw in the refrigerator before serving.
Looking for similar recipes?
Vanilla Cupcakes with Vanilla Buttercream Frosting
The Ultimate Chocolate Layer Cake
Vanilla Rose Layer Cake
Chocolate Sheet Cake
Oreo Cake with Oreo Frosting
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Classic Vanilla Cake with Buttercream Frosting
Pin Recipe
Ingredients
Cake
- 2¼ cups cake flour
- 2¼ teaspoons baking powder
- ½ teaspoon salt
- 1⅛ cups unsalted butter, room temperature
- 1⅛ cup granulated sugar
- 4 large eggs, room temperature
- 1 large egg white, room temperature
- 1 cup milk, room temperature
- 1½ teaspoons vanilla extract
Frosting
- 2 cups salted butter, room temperature
- 3¾ cups powdered sugar, sifted
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Cake
- Heat oven to 325°F (165°C). Spray two 8-inch round pans and set aside.
- In a medium bowl, whisk together cake flour, baking powder, and salt.
- With an electric mixer, beat butter and sugar until creamy, 1–2 minutes. Add eggs and egg white one at a time, beating after each.
- Add the flour mixture alternately with milk, beginning and ending with flour. Stir in vanilla.
- Divide batter evenly between prepared pans. Bake 25–30 minutes or until a toothpick comes out clean. Cool in pans briefly, then turn onto a rack and level if needed.
Frosting
- Cream butter and powdered sugar until combined.
- Add heavy cream and vanilla, then beat until light and fluffy.
Assembly
- Place one cake layer on a plate and spread half the frosting on top.
- Top with the second layer and frost the entire cake.
- Decorate as desired.
Notes + Tips
- No cake flour? Make a substitute by removing 4 tablespoons from 2 cups of all-purpose flour and whisking in 4 tablespoons cornstarch.
- If using salted butter in the cake, reduce added salt to 1/8 teaspoon.
- To make vegan, use plant-based butter, non-dairy milk, and aquafaba in place of eggs; use vegan butter in the frosting.
- For dairy-free, use non-dairy butter and unsweetened plant milk.
- For gluten-free, use a cup-for-cup gluten-free flour blend.
Expert Tips:
- Bring eggs, butter, and milk to room temperature before starting (about 70°F / 21°C).
- Check that baking powder is fresh.
- Preheat the oven and scrape the bowl often while mixing.
- Do not over-mix the batter and let the cake cool completely before frosting.
- Test doneness with a toothpick — it should come out clean.
Tools You May Need
- Mixing bowls
- Whisk
- Stand mixer
- Rubber spatulas
- 8-inch round cake pans
- Cake tester or toothpick
- Offset spatula
- Turntable (optional)
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