Homemade Vanilla Cake

Homemade Vanilla Cake Ingredients

• Cake flour (3 ⅔ cups): Creates a soft and tender cake texture.
• Salt (1 teaspoon): Balances sweetness and enhances flavor.
• Baking powder (1 teaspoon): Helps the cake rise.
• Baking soda (¾ teaspoon): Adds lift and improves texture.
• Butter (1 ½ cups, softened): Adds richness and helps create a fluffy base.
• Granulated sugar (2 cups): Sweetens the cake and helps with structure.
• Eggs (3 whole): Adds structure and richness.
• Egg whites (2): Helps create a lighter, fluffier texture.
• Vanilla extract (1 tablespoon): Gives the cake its classic flavor.
• Buttermilk (1 ½ cups): Adds moisture and a slight tang for balance.
• Butter (1 ½ cups, frosting): Creates a rich and creamy frosting base.
• Powdered sugar (6 cups): Sweetens and thickens the frosting.
• Milk or half and half (⅓ cup): Helps create a smooth, spreadable frosting.
• Vanilla extract (1 ½ teaspoons): Adds flavor to the frosting.
• Salt (pinch): Balances the sweetness of the frosting.
• Sprinkles: Adds a fun decorative finish.

How to Make Vanilla Cake

PREP. Preheat the oven to 350 degrees. Line three 8-inch cake pans with parchment paper, grease them and set aside.

BATTER. In a medium bowl, whisk together the cake flour, salt, baking powder, baking soda, and set aside. In a large bowl or the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. Add the eggs, egg whites, and vanilla, and mix until smooth.

With the mixer on low, gradually add the dry ingredients, until well combined, scraping down the sides of the bowl as needed. Pour in the buttermilk and mix until combined. 

BAKE. Divide the cake batter evenly between the three prepared cake pans. Bake the cake layer for 25-30 minutes, until lightly browned around the edges, and a toothpick inserted in the center comes out clean. Remove from oven and let cool completely.

LEVEL IT. Level the cake layers by trimming the rounded tops with a serrated knife. It does not need to be perfect since frosting will smooth it out.

FROSTING. Beat the butter in a large bowl or the bowl of a stand mixer until light and fluffy. Add the powdered sugar, milk, vanilla, and salt, and mix to combine.

Add milk or powdered sugar as needed to make a smooth frosting. Beat on high for 2 minutes, until light and fluffy.

ASSEMBLE. Level the tops of each of the cake layers with a serrated knife. Place one cake layer down on a cake turntable or serving platter. Spread with one cup of the frosting.

Place the second cake layer on top and spread with another cup of frosting.

Place the final layer on top, then spread the frosting around the top and sides.

Kristyn’s Recipe Tips

• Use room temperature ingredients for smoother mixing.
• Do not overmix to keep the cake light and soft.
• Let cakes cool completely before frosting.
• Level layers for even stacking.
• Use light aluminum pans and the correct size for even baking.
• Always grease and line pans with parchment to prevent sticking.
• Spoon and level flour, and use cake flour for a soft texture.
• Let layers cool completely, then crumb coat, chill, and frost.
• If needed, bake in batches and prep pans between rounds.
• For bundt cake, bake in a greased pan at 350°F for 50 to 60 minutes.
• For cupcakes, fill liners 2/3 full and bake 18 to 22 minutes.
• Add sprinkles or mix into batter for a fun variation.

5 from 17 votes

Homemade Vanilla Cake Recipe

By: Kristyn Merkley

This homemade Vanilla Cake Recipe makes a soft, fluffy three-layer cake with rich vanilla flavor, tender crumb, and smooth vanilla buttercream perfect for celebrations.

Servings: 16

Prep: 40 minutes mins

Cook: 25 minutes mins

Total: 1 hour hr 5 minutes mins

Video

Ingredients 

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for the cake:

• ▢ 3 ⅔ cups cake flour
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon baking powder
• ▢ ¾ teaspoon baking soda
• ▢ 1 ½ cups butter, softened
• ▢ 2 cups granulated sugar
• ▢ 3 whole eggs
• ▢ 2 egg whites
• ▢ 1 tablespoon vanilla extract
• ▢ 1 ½ cups buttermilk

for the frosting:

• ▢ 1 ½ cups butter, softened
• ▢ 6 cups powdered sugar
• ▢ ⅓ cup milk or half and half
• ▢ 1 ½ teaspoons vanilla extract
• ▢ pinch salt
• ▢ sprinkles

Instructions 

• Preheat the oven to 350°F. Line 3 8-inch cake pans with parchment paper, then grease and set aside.
• In a medium bowl, whisk together the cake flour, salt, baking powder, and baking soda, and set aside.
• In a large bowl or the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. Add the eggs, egg whites, and vanilla, and mix until smooth. With the mixer on low, gradually add the dry ingredients until well combined, scraping down the sides of the bowl as needed. Pour in the buttermilk and mix until combined.
• Divide the cake batter evenly between the three prepared cake pans. (If you don’t own three pans, you can bake the batter in batches. Be sure to cool the pan completely, line with parchment, and grease before adding the next batch of cake batter.) Bake 25-30 minutes, until lightly browned around the edges, and a toothpick inserted in the center comes out clean. Remove from oven and let cool completely.
• To make the frosting, beat the butter in a large bowl or the bowl of a stand mixer until light and fluffy. Add the powdered sugar, milk, vanilla, and salt, and mix to combine. Add milk or powdered sugar as needed to make a smooth frosting. Beat on high for 2 minutes, until light and fluffy.
• To assemble the cake, level the tops of each of the cake layers with a serrated knife. Place one cake layer down on a cake turntable or serving platter. Spread with one cup of the frosting. Place the second cake layer on top and spread with another cup of frosting. Place the final layer on top, then spread the frosting around the top and sides.
• For a smoother look, add a light layer of frosting (known as a crumb coat) around the top and sides of the cake, then refrigerate for 20-30 minutes. Once the cake has chilled slightly, spread a thicker layer of frosting around the sides and over the top, and add dollops of frosting for decoration, if desired. Sprinkle with multicolored sprinkles. Refrigerate any leftovers.

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Notes

Recipe Tips.

• Use room temperature ingredients for smoother mixing.
• Do not overmix to keep the cake light and soft.
• Let cakes cool completely before frosting.
• Level layers for even stacking.
• Use light aluminum pans and the correct size for even baking.
• Always grease and line pans with parchment to prevent sticking.
• Spoon and level flour, and use cake flour for a soft texture.
• Let layers cool completely, then crumb coat, chill, and frost.
• If needed, bake in batches and prep pans between rounds.
• For bundt cake, bake in a greased pan at 350°F for 50 to 60 minutes.
• For cupcakes, fill liners 2/3 full and bake 18 to 22 minutes.
• Add sprinkles or mix into batter for a fun variation.

Make ahead of time. Both the cake and the frosting can be stored in the freezer until you are ready to use them. Once the layers of the cake have cooled, wrap them each with plastic wrap and again with aluminum foil, or stick them in a freezer safe container. 

Store. Store leftover cake in an airtight container for several days and longer if refrigerated. 

Freeze. Flash freeze the cake by placing the pieces on a baking sheet in the freezer. Once solid, wrap each piece with plastic wrap and again with foil, freeze for up to 3 months. 

Nutrition

Calories: 715kcal, Carbohydrates: 92g, Protein: 6g, Fat: 37g, Saturated Fat: 23g, Cholesterol: 125mg, Sodium: 546mg, Potassium: 119mg, Fiber: 1g, Sugar: 71g, Vitamin A: 1154IU, Calcium: 62mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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This recipe was first shared July, 2020.