Classic Vanilla Cake Recipe

This classic vanilla cake recipe is light, fluffy, and moist, making it the perfect dessert for any occasion! Made with simple pantry ingredients, this easy vanilla cake is ideal for birthdays, celebrations, or everyday treats. The buttery, rich vanilla flavor pairs beautifully with creamy buttercream frosting or your favorite toppings. Whether you’re a beginner baker or an expert, this from-scratch vanilla cake is fail-proof and delicious.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp fine salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs, room temperature
• 4 tsp pure vanilla extract
• 1 cup buttermilk (or plain kefir), room temperature
• Buttercream Frosting Recipe (see below)

Instructions:

1. Preheat your oven to 350˚F. Grease and flour two 9-inch cake pans, tapping out any excess flour.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, using an electric hand mixer or stand mixer, beat the butter and sugar on medium-high speed for about 5 minutes until thick, pale, and fluffy. Scrape down the bowl as needed.
4. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
5. Reduce the mixer speed to medium and add the flour mixture in thirds, alternating with buttermilk. Begin and end with the dry ingredients, mixing just until combined. Scrape down the bowl as necessary to ensure a smooth batter.
6. Evenly divide the batter between the two prepared cake pans. Use a spatula to smooth the tops.
7. Bake on the center rack for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes rest in the pans for 10 minutes, then run a knife around the edges and carefully turn them out onto a wire rack to cool completely before frosting.

Tips

• Use room temperature ingredients for a smooth batter and even baking.
• Measure the flour correctly by spooning it into the measuring cup and leveling it off to prevent a dense cake.
• Do not overmix the batter to keep the cake light and fluffy.

Variations and Substitutions

• Swap buttermilk for whole milk mixed with 1 Tbsp vinegar if you don’t have buttermilk.
• Add lemon or almond extract for a subtle twist in flavor.
• Fold in chocolate chips or sprinkles for extra fun!

FAQs

Can I make this cake ahead of time? Yes! Bake the layers in advance, wrap them tightly in plastic wrap, and store at room temperature for up to a day or in the freezer for up to 3 months.

How do I prevent my cake from sticking to the pan? Grease and flour your pans well, or use parchment paper rounds for easy release.

Can I use this recipe for cupcakes? Absolutely! Fill cupcake liners 2/3 full and bake at 350˚F for about 18-20 minutes.

Serving Suggestions

• Frost with buttercream, cream cheese frosting, or chocolate ganache.
• Serve with fresh berries and whipped cream for a lighter option.
• Pair with a cup of coffee or a glass of milk for the perfect treat.

Why You’ll Love This Recipe

• Soft and fluffy texture with a rich vanilla flavor.
• Easy to make with simple pantry ingredients.
• Versatile – perfect for birthdays, celebrations, or just because!
• Pairs well with any frosting – customize it to your taste.

Enjoy this homemade classic vanilla cake, a timeless favorite for any occasion!