This classic vanilla cake recipe combines fluffy vanilla cake layers with silky vanilla buttercream frosting. The perfect cake for birthdays, weddings and holidays!
This classic vanilla cake is one of our most beloved recipes Leaf for cake.
I’ve always thought there were so many of these recipes out there that I would stick with the more unique ones. But really, I think the world needs my version of a simple, classic and delicious flavor combination.
Honestly, most of my cakes use this vanilla cake recipe, but I’ve never paired it with vanilla buttercream.
I know for some people it’s easy to have a cake recipe from one post and a frosting recipe from another, but for those of us who don’t feel more comfortable mixing and matching for fear of noticeable failure, I’m pulling them all together for you in one recipe!
How to make homemade vanilla cake
This vanilla cake recipe is the one I use as the base for all of my white/yellow cake recipes.
I changed the liquid as in a pink champagne cake, the butter in a brown buttercream cake, the sugars in a chocolate chip cookie cake, etc. to create different flavors. Some recipes require a little more experimentation, like this coconut cake.
Cake tip!
Modifying cake recipes requires experience and experience, so don’t make changes to a recipe unless you’re confident it will work. It’s always best to ask if you’re not sure!
I use the cream method to make a vanilla cake which requires:
- Cream butter and sugar
- Incorporate the eggs one by one
- Alternately add flour and liquid
I use buttermilk in my vanilla cake recipe because I love the flavor and texture it gives to the cake. The buttermilk in the cake helps make sure it’s not too sweet, and it works well with any type of frosting.
If you don’t have yogurt, you can easily make your own at home:
- Simply add one tablespoon of fresh lemon juice or vinegar to one cup of milk. Stir and leave for about 10 minutes. The milk will begin to curdle and essentially turn into a perfect milk substitute.
However, if you don’t have buttermilk on hand and if you prefer a sweeter cake, you can use regular milk instead. It’s best to use whole milk, but I never have it on hand, so I use 1% and it works fine.
Milk alternatives like almond milk, coconut milk, etc. will also work well.
Swiss buttercream
I used Swiss buttercream here because it’s my favorite, but you can use American buttercream instead if you prefer.
If you’re making Swiss meringue buttercream for the first time, read my step-by-step tutorial so you know what you should and shouldn’t do to succeed. I provide a comprehensive step-by-step process as well as tips and troubleshooting.
I chose to decorate this classic vanilla cake with flowers and simple sprinkles. I used a decorating comb to draw lines on the sides of the cake, and I loved the result!
I’ll definitely be trying out the other combs in the collection, as it’s an easy way to get a beautiful result.
I usually shy away from decorating combs because they remind me of grocery store buns (not that there’s anything wrong with that), but this gives them a particularly modern, clean look.
Keys to success with vanilla cake recipe
Or any cake recipe, really. When it comes to baking, especially cakes, it’s best not to take shortcuts. You want to follow the recipe exactly as written and pay attention to any notes.
Here are the basic things you should keep in mind to help bake cakes successfully:
- Make sure all ingredients are at room temperature. Or any temperature specified in the recipe. This helps make sure everything is combined together properly. Failure to do so may result in poor emulsification and a less than perfect final product.
- Measure your flour correctly. Pour the flour into the measuring cup instead of using the measuring cup as a scoop. The latter is filled with flour and can result in dense, dry cakes.
- Don’t skimp on the buttercream and sugar. You want to make sure it’s pale and thin. Beat for at least 2-3 minutes.
- Completely incorporate each egg one at a time. Again, for proper emulsification and to ensure a good texture, add one egg at a time and mix well until adding the next egg.
- Do not over mix once you add the flour. Mix on low and only until the flour is just incorporated. Overmixing can result in cakes that are dense but also brittle and crumbly.
- Grease the pans with butter and flour, then cover the bottom with parchment. To help ensure cakes come out clean.
- Use baking times as a guideline only. Every oven is different. Some are hot, some are cold, and some have hot spots. Only you know how your oven bakes and it will take some testing on your part to find out what works for you.
- Cool the cakes in the pans for 10 minutes. After that, the sugars will start to set and the cakes will stick to the pans, and if less, the cakes will become very brittle and may break when you take them out.
- Cool cakes completely before frosting. This is crucial otherwise the frosting will melt and you will have a very difficult time putting the cake together.
Following these steps will really help ensure the success of your cakes. It will also make your life easier and less stressful, trust me!
If you’re looking for a delicious vanilla cake recipe, whether it’s for a birthday, anniversary, or any celebration (even if it’s just during the week), you’ll love this cake!
Looking for more classic cake recipes?
Frequently asked questions
How can I convert this recipe?
- The recipe as is will also work in three 6-inch skillets. For three 8-inch pans, 1.5x the recipe. Baking time may need to be adjusted. You can use two 9-inch layers as well but the layers will be thinner (reduce baking time accordingly).
- To make the cakes, all you have to do is reduce the baking time – start with a check of 15 minutes or so. Recipe will make 18-24 cupcakes depending on size.
- You can bake it in a 9×13 pan. The baking time will be a little shorter.
- You can bake them in a Bundt pan too but you will need to increase the baking time.
- For other transfers go here. Baking time may vary depending on the size of the pan.
- Baking time will vary if you change the size of the pan. Every oven is different so I can’t say for sure what you will need to modify it for. Be sure to check the cakes while baking.
Can I do this in advance?
- The cooled cake layers can be baked in advance, double wrapped in plastic wrap, and frozen for up to 3 months. Take it out 2-3 hours before assembling.
- The cream can be placed in an airtight container and refrigerated for a week or frozen for 3 months. Bring to room temperature and re-whisk before using.
- The finished cake can be frozen (whole or cut and stored in an airtight place) for up to 3 months.
Can I get the measurements in w/g?
- There is a metric option on the recipe card. If you click on it it will convert everything to grams.
- This conversion is automatic and I cannot guarantee accuracy but many readers have had success using the scale option in my recipes.
What if I don’t have milk?
- For best results, use actual buttermilk, but if you don’t have any, you can make your own at home by combining 1 cup of milk (ideally whole milk, but I often use just 1%) with 1 tablespoon of… Lemon juice or vinegar. Leave it for 10 minutes.
Tips for vanilla cake recipe:
- If you don’t have yogurt on hand, you can make your own (see post for details) or you can use regular milk or milk alternatives instead.
- If you prefer to use American buttercream, you can use the full recipe for simple vanilla buttercream instead.
- Or if you’re looking for a chocolate buttercream version, check out my Classic Birthday Cake.
- If you want a white cake instead of a yellow cake, use this recipe here.
- I used a decorating comb for texture on the sides of the cake. I used the left side of the left side in the picture here.
- I prepare cake pans using Homemade cake launch Line with parchment paper.
- Be sure to check out my Swiss buttercream Post for tips and troubleshooting.
- Learn how to keep cakes moist using Simple syrup.
- For help making sure your cake layers bake nicely and flat, check out my site How to bake flat cakes mail!
Best vanilla cake recipe
This classic vanilla cake combines fluffy vanilla cake layers with silky vanilla buttercream frosting. The perfect cake for birthdays, weddings, or any occasion!
Shares 12
Calories 694Kcal
ingredients
directions
Vanilla cake:
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Preheat the oven to 350 degrees Fahrenheit. Butter and flour two 8-inch cake rings and line with parchment paper.
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In a medium-sized bowl, mix flour, baking powder, and salt until well combined. Set aside.
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Using a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium high until pale and fluffy (about 3 minutes). Reduce the speed and add the eggs one at a time, incorporating completely after each addition. Add vanilla.
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Alternate between adding the flour mixture and milk, beginning and ending with the flour (3 additions of flour and 2 of milk). Complete merging after each addition.
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Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
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Place the cake on a wire rack to cool for 10 minutes, then invert it onto the wire rack.
Vanilla cream:
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Place the egg whites and sugar in the mixing bowl and beat until combined.*
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Place the bowl over a pot containing 1-2 inches of simmering water and whisk constantly until the mixture is hot and no longer grainy to the touch or reads 160 F on a candy thermometer (about 3 minutes).
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Place the bowl on the mixer and beat on medium high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (about 5-10 minutes)).
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Switch to a paddle attachment. Slowly add the cubed butter and mix until smooth.**
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Add vanilla and beat until smooth.
crowd:
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Place a single layer of cake on a cake stand or serving plate. Top with approximately 1 cup of butter. Repeat with remaining layer and cover cake with crumbs. Chill for 20 minutes.
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Frost the top and sides of the cake and smooth it out using a bench scraper.
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If desired, use a grooming comb to create beautiful texture on the sides.***
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Mix confetti and non-confetti in a small bowl. Gently press sprinkles along the bottom of the cake and then sprinkle them along the top. For the speckled sides, I grabbed a few sprinkles and threw them randomly over the sides.
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Pipe rosettes using a 1M tip with the remaining frosting.
Notes
* Make sure that there are no traces of egg yolk in the egg whites and that the mixer bowl and whisk are completely grease-free otherwise the meringue will not harden.
**The buttercream may look like it has curdled at some point. Continue mixing until completely smooth.
***I used the left side of the one pictured here.
Calories: 694KcalCarbohydrates: 69gprotein: 6gfat: 44gSaturated fat: 27gCholesterol: 160mgSodium: 219mgPotassium: 192mgsugar: 51gVitamin A: 1400IUCalcium: 83mgiron: 1.4mg
Nutritional information and measurement conversions are automatically calculated. I cannot guarantee the accuracy of this data. If this is important to you, please verify this using your favorite nutrition calculator and/or metric conversion tool.
This recipe was originally published on June 12, 2017 and was updated with new content on January 30, 2023.
2023-01-30 18:06:00
