Vanilla Cake Recipe

5 from 17 votes

Vanilla Cake Recipe

This classic vanilla cake is soft, fluffy, and easy to make, with a rich buttercream frosting, perfect for birthdays and special occasions.

Prep Time40

Cook Time25

Total Time1 5

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

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.

Video

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.

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