This vanilla cake is a timeless classic, perfect for birthdays, celebrations, afternoon tea, or simply as a treat with your favorite beverage. Its soft and tender crumb, rich buttery flavor, and sweet vanilla aroma make it a crowd-pleaser every single time. This recipe uses simple, everyday ingredients but delivers bakery-level results at home. Whether you choose to serve it as a single cake, layer it with frosting, or turn it into cupcakes, it is sure to be a hit.
Ingredients for the cake:
2 1/2 cups all-purpose flour
1 cup unsalted butter, softened
2 cups sugar
4 eggs, room temperature
1 tablespoon vanilla extract
1 cup whole milk, room temperature
1 tablespoon baking powder
1/2 teaspoon salt
Ingredients for vanilla buttercream frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
2–3 tablespoons heavy cream or milk
Preparation steps:
Step 1 – Preheat your oven
Set your oven to 350°F (175°C) so it is ready for baking. Grease and flour two 8-inch round cake pans or one 9×13-inch rectangular pan. You can also line the bottoms with parchment paper for easy removal.
Step 2 – Cream the butter and sugar
In a large mixing bowl, beat the softened butter and sugar together using a hand or stand mixer on medium-high speed. Continue for about 3–4 minutes until the mixture becomes pale and fluffy. This step incorporates air into the batter, giving the cake a lighter texture.
Step 3 – Add the eggs and vanilla
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Once all eggs are added, mix in the vanilla extract.
Step 4 – Combine dry ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the leavening agent is evenly distributed throughout the flour.
Step 5 – Add dry and wet ingredients alternately
Reduce the mixer speed to low. Add the flour mixture to the butter mixture in three parts, alternating with the milk in two parts. Begin and end with the flour mixture. Mix only until just combined; overmixing can make the cake dense.
Step 6 – Bake the cake
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula to ensure even baking. Place in the preheated oven and bake for 25–30 minutes for round pans, or 35–40 minutes for a rectangular pan. The cake is done when a toothpick inserted into the center comes out clean.
Step 7 – Cool the cakes
Allow the cakes to cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely.
Step 8 – Prepare the vanilla buttercream
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed to prevent it from puffing up. Add the vanilla extract and 2 tablespoons of cream or milk, then beat on medium-high speed until light and fluffy. If the frosting is too thick, add the remaining tablespoon of cream or milk.
Step 9 – Frost and assemble
If making a layered cake, trim the tops of the cakes with a serrated knife to make them level. Place one cake layer on a serving plate, spread an even layer of frosting over the top, and place the second cake layer on top. Spread the remaining frosting over the top and sides of the cake.
Step 10 – Serve
Slice and serve the cake at room temperature. Pair with tea, coffee, or a glass of cold milk for the ultimate comfort dessert.
Tips for best results:
Ensure your butter, eggs, and milk are at room temperature before starting. This helps create a smooth batter that bakes evenly.
Do not overmix after adding the flour to prevent a dense texture.
For extra flavor, you can add 1/2 teaspoon almond extract along with the vanilla.
You can make the cake a day ahead, frost it, and store it covered at room temperature.
Variations:
Cupcakes – This recipe makes about 24 standard-sized cupcakes. Bake for 18–22 minutes.
Layer cake with filling – Add fruit preserves, lemon curd, or pastry cream between the layers for a twist.
Funfetti cake – Fold in 1/2 cup of rainbow sprinkles into the batter for a festive touch.
Chocolate swirl – Remove 1 cup of the batter and mix it with 2 tablespoons cocoa powder. Swirl it into the vanilla batter before baking.
Storage:
Store the frosted cake covered at room temperature for up to 3 days or refrigerate for up to 5 days. Bring refrigerated cake to room temperature before serving for best texture. You can also freeze unfrosted cake layers wrapped tightly in plastic wrap for up to 2 months.
Serving suggestions:
Serve as is for a simple vanilla treat, or decorate with fresh berries, edible flowers, or a drizzle of caramel or chocolate sauce. For special occasions, you can pipe decorative swirls of frosting and add sprinkles.
Background and why this recipe works:
Vanilla cake is beloved for its versatility. It forms the base for countless other cakes, from birthday cakes to wedding cakes. The combination of butter for richness, eggs for structure, and milk for moisture creates a balanced, tender crumb. Vanilla extract enhances the natural sweetness, making each bite fragrant and flavorful. This recipe uses a straightforward method but delivers a cake that feels indulgent and bakery-quality.
Making it your own:
The beauty of this recipe is that it is a blank canvas. You can change the frosting flavor to chocolate, coffee, or lemon. You can layer it with seasonal fruits or even soak the layers lightly with flavored syrups for added moisture and taste.
Final thoughts:
Once you try this homemade vanilla cake, you may never return to boxed cake mixes. It is simple enough for everyday baking but impressive enough for any celebration. Keep this recipe in your baking rotation and experiment with different fillings, frostings, and decorations to suit your taste and the occasion.