This vanilla cake is soft, moist, and packed with rich buttery flavor. With a tender crumb and creamy buttercream frosting, it’s the perfect homemade dessert for birthdays, celebrations, or simply enjoying with a cup of tea or coffee. The simple ingredients come together beautifully to create a classic cake that tastes bakery-quality right from your kitchen.
Why You’ll Love This Recipe
Soft and fluffy texture with a rich vanilla flavor
Easy-to-find pantry ingredients
Perfect for birthdays, parties, and family gatherings
Smooth and creamy homemade buttercream frosting
Beginner-friendly recipe with simple steps
Stays moist for days when stored properly
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Vanilla Cake:
2 ½ cups cake flour
1 cup white sugar
3 teaspoons baking powder
½ cup butter, softened
1 cup milk
4 large eggs
2 teaspoons vanilla extract
For the Buttercream Frosting:
1 cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
2 to 4 tablespoons milk
Directions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the cake flour and baking powder until evenly combined.
In a large mixing bowl, beat the softened butter and sugar together using an electric mixer until light and fluffy. This usually takes about 3 to 4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture while alternating with the milk. Begin and end with the dry ingredients. Mix just until combined to avoid overmixing.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 28 to 32 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
To make the buttercream frosting, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition.
Add the vanilla extract and enough milk to achieve a smooth, spreadable consistency.
Once the cakes are completely cool, spread frosting between the cake layers and over the top and sides of the cake.
Slice and serve your delicious homemade vanilla cake.
Servings and timing
Servings: 10 to 12 slices
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling Time: 45 minutes
Total Time: About 1 hour 35 minutes
Variations
Add colorful sprinkles to the batter for a fun confetti cake.
Replace vanilla extract with almond extract for a nutty flavor twist.
Add lemon zest for a refreshing citrus touch.
Use chocolate buttercream instead of vanilla frosting for a richer dessert.
Fill the cake with strawberry jam or fresh berries between the layers.
Turn the batter into cupcakes by reducing the baking time to about 18 to 20 minutes.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigerate the cake for up to 5 days. Allow refrigerated cake to sit at room temperature for about 20 minutes before serving for the best texture.
To freeze, wrap individual slices or the whole cake tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
This cake does not need reheating, but if you prefer a softer texture, microwave a slice for about 10 seconds.
FAQs
Can I use all-purpose flour instead of cake flour?
Yes, but the texture may be slightly denser. Cake flour gives the cake a softer and lighter crumb.
Why is my cake dry?
Overbaking or using too much flour can make the cake dry. Measure ingredients carefully and avoid baking longer than needed.
Can I make this cake ahead of time?
Yes, you can bake the cake layers one day in advance and frost them the next day.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is ready.
Can I use salted butter?
Yes, but reduce any added salt in the recipe if using salted butter.
What type of milk works best?
Whole milk provides the richest flavor and soft texture, but other milk varieties can also work.
Can I freeze the frosting?
Yes, buttercream frosting freezes well for up to 2 months in an airtight container.
Why did my cake sink in the middle?
Opening the oven door too early or using expired baking powder can cause the cake to sink.
Can I make this into cupcakes?
Absolutely. This recipe makes approximately 24 cupcakes.
How can I make the frosting thicker?
Add more powdered sugar a little at a time until the desired consistency is reached.
Conclusion
This classic vanilla cake is everything you want in a homemade dessert—soft, moist, flavorful, and topped with creamy buttercream frosting. Whether you’re baking for a celebration or simply craving a comforting sweet treat, this easy recipe is sure to impress. With simple ingredients and reliable results, it’s a cake recipe you’ll want to make again and again.
This classic vanilla cake is soft, moist, and full of rich buttery vanilla flavor. Paired with a smooth homemade buttercream frosting, it’s the perfect bakery-style dessert for birthdays, celebrations, or everyday sweet cravings.
Total Time:1 hour 35 minutes
Yield:10-12 slices
Ingredients
For the Vanilla Cake:
2 1/2 cups cake flour
1 cup white sugar
3 teaspoons baking powder
1/2 cup butter, softened
1 cup milk
4 large eggs
2 teaspoons vanilla extract
For the Buttercream Frosting:
1 cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
2 to 4 tablespoons milk
Instructions
Preheat the 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 cake flour and baking powder.
In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3–4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 28–32 minutes or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
To prepare the buttercream frosting, beat the softened butter until creamy.
Gradually add the powdered sugar, mixing well after each addition.
Add the vanilla extract and enough milk to achieve a smooth, spreadable consistency.
Once the cakes are fully cooled, frost between the layers and over the top and sides of the cake.
Slice and serve.
Notes
Cake flour creates the softest and lightest cake texture.
Avoid overmixing the batter to keep the cake tender.
Use room temperature eggs and milk for better mixing and texture.
Allow the cake to cool completely before frosting to prevent melting.
Whole milk provides the richest flavor and moisture.
Buttercream consistency can be adjusted with extra milk or powdered sugar.
