Name: Vanilla Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2¾ cups (345 g) all-purpose flour – The foundation of your cake’s structure; 1 tablespoon baking powder – This is what gives your cake that beautiful rise; ½ teaspoon salt – Just enough to balance the sweetness and enhance all the flavors; 1 cup (226 g) unsalted butter, softened – Use real butter for that rich, tender crumb (no shortcuts here!); 1¾ cups (350 g) granulated sugar – Sweetness and moisture in one; 4 large eggs, room temperature – These add structure and help create a light, airy texture; 1 tablespoon vanilla extract – The star of the show! Use pure vanilla extract, not imitation; 1¼ cups (300 ml) whole milk, room temperature – Whole milk keeps everything moist and tender; 1 cup (226 g) unsalted butter, softened; 4 cups (480 g) powdered sugar; 1–2 teaspoons vanilla extract; 2–4 tablespoons heavy cream or milk; Pinch of salt (optional, to balance sweetness)

Description

Learn how to make the best classic vanilla cake from scratch! This easy recipe creates a tender, moist two-layer cake with rich buttercream frosting. Perfect for birthdays and celebrations.

Ingredients

Dry Ingredients:

2¾ cups (345 g) all-purpose flour – The foundation of your cake’s structure
1 tablespoon baking powder – This is what gives your cake that beautiful rise
½ teaspoon salt – Just enough to balance the sweetness and enhance all the flavors

Wet Ingredients:

1 cup (226 g) unsalted butter, softened – Use real butter for that rich, tender crumb (no shortcuts here!)
1¾ cups (350 g) granulated sugar – Sweetness and moisture in one
4 large eggs, room temperature – These add structure and help create a light, airy texture
1 tablespoon vanilla extract – The star of the show! Use pure vanilla extract, not imitation
1¼ cups (300 ml) whole milk, room temperature – Whole milk keeps everything moist and tender

For the Vanilla Buttercream Frosting (optional but oh-so-classic):

1 cup (226 g) unsalted butter, softened
4 cups (480 g) powdered sugar
1–2 teaspoons vanilla extract
2–4 tablespoons heavy cream or milk
Pinch of salt (optional, to balance sweetness)

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Instructions

Step 1: Prep Your Oven and Pans

Preheat your oven to 350°F (175°C) and get those pans ready. Grease and flour two 8-inch or 9-inch cake pans generously, or my personal favorite trick, line the bottoms with parchment paper circles.

Trust me, this little step saves so much heartache when it’s time to get those cakes out of the pans. Set them aside while you mix up your batter.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together your all-purpose flour, baking powder, and salt until everything’s evenly distributed.

Step 3: Cream the Butter and Sugar

Here’s where the magic starts! In a large bowl, using an electric mixer on medium speed, beat that softened butter and granulated sugar together until the mixture is light, fluffy, and almost cloud-like. This should take about 3 to 4 minutes.

Don’t rush it! You’re incorporating air into the batter, which helps create that tender crumb we’re after. The mixture should look pale and feel soft.

Step 4: Add the Eggs and Vanilla

Add your eggs one at a time, beating well after each addition. This helps them incorporate smoothly without scrambling or deflating your fluffy butter-sugar mixture.

After all four eggs are in and the batter looks smooth and creamy, mix in that tablespoon of vanilla extract. Take a moment to breathe in that gorgeous vanilla scent.

Step 5: Combine Wet and Dry Ingredients

Now we’re bringing it all together. Turn your mixer down to low speed. Add your dry ingredients in three parts, alternating with the milk, and always start and end with the flour mixture. So it goes: flour, milk, flour, milk, flour.

Mix just until everything is combined and you don’t see any more streaks of flour. Here’s the key: do not overmix! Overmixing develops too much gluten and makes your cake dense instead of tender. A few gentle stirs with a spatula at the end will make sure everything’s incorporated.

Step 6: Bake the Cakes

Divide your batter evenly between your two prepared pans. I like to use a kitchen scale to make sure they’re exactly even, but eyeballing it works too. Smooth the tops gently with a spatula.

Pop them in your preheated oven and bake for 25 to 30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. The cakes should also spring back lightly when you touch the top.

Let them cool in the pans for about 10 minutes, then carefully invert them onto a wire rack to cool completely before frosting.

Notes

Freeze your layers before frosting – Pop those cooled cake layers in the freezer for 15 to 20 minutes. They’ll be firmer and easier to frost without crumbs getting everywhere.
Invest in pure vanilla extract – Imitation vanilla has a chemical aftertaste. Pure extract costs more, but the flavor difference is absolutely worth it.
Don’t skip the parchment paper – Those little circles at the bottom of your pans are insurance against stuck cakes. Just trace your pan on parchment, cut it out, and press it into the greased pan.
Avoid these common mistakes – Opening the oven too early, using cold ingredients, and overmixing the batter are the top three cake killers. Avoid them and you’re golden!

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