Description

This vanilla cake recipe is your go-to for a fluffy, moist, and buttery cake. Made from scratch with simple ingredients like cake flour, butter, eggs, and buttermilk, it’s perfect for birthdays, weddings, or just because. The cake is soft with a light crumb, and when paired with a rich vanilla buttercream, it’s truly irresistible. Whether you’re making a multi-layered cake or cupcakes, this versatile recipe will never disappoint.

Ingredients

Scale

2 cups all-purpose flour (or cake flour)
2 ½ tsp baking powder
¼ tsp kosher salt
4 large eggs, at room temperature
1 ½ cups caster sugar (or granulated sugar)
½ cup (115g) unsalted butter, cubed
1 cup whole milk
3 tsp pure vanilla extract
3 tsp vegetable or canola oil
For Vanilla Buttercream:
2 sticks (225g) unsalted butter, softened
4 cups (500g) powdered sugar, sifted
3 tsp vanilla extract
2–4 tbsp milk (to desired consistency)

Instructions

Preheat oven to 350°F (180°C) or 320°F (160°C fan). Grease and line two 8-inch cake pans with parchment paper.
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
Beat eggs on medium-high speed for 30 seconds, then gradually add sugar while beating. Continue mixing until the mixture triples in volume and becomes pale and airy (about 7 minutes).
While eggs are whipping, heat milk and butter in a microwave-safe jug for 2 minutes, or until butter melts. Add vanilla and oil to the hot mixture.
Gently fold one-third of the flour mixture into the egg mixture. Repeat twice more until just combined.
Mix about 1½ cups of the egg mixture into the milk-butter mixture. Whisk until smooth and foamy.
Slowly pour this back into the main egg batter while mixing on low speed. Stir until combined.
Divide the batter between the pans. Tap each pan gently on the counter to release air bubbles.
Bake for 30 minutes or until a toothpick comes out clean. Let cakes cool in pans for 15 minutes, then turn out onto racks.
To make the buttercream, beat butter until light and fluffy. Gradually add powdered sugar, vanilla, and milk until desired texture is reached.
Frost once cakes are completely cool. Level layers if needed for a neater finish.

Notes

For an extra-moist result, substitute half the milk with buttermilk.
Want to make cupcakes? This easy vanilla cake recipe yields about 24 standard cupcakes. Bake for 18–20 minutes.
Store frosted cake at room temperature for 2 days or refrigerate for up to 5 days.
Freeze unfrosted cake layers by wrapping tightly in plastic wrap and storing in a zip-top bag for up to 3 months.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 35g
Sodium: 190mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 50g
Fiber: 1g
Protein: 4g
Cholesterol: 80mg

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