Vanilla Cake – recipess

Classic Homemade Vanilla Cake (Soft, Fluffy & Perfect Every Time)

Ingredients

For the Cake

2 ½ cups (310g) all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup (226g) unsalted butter, softened
1 ¾ cups (350g) granulated sugar
4 large eggs, room temperature
1 tbsp pure vanilla extract
1 cup (240ml) whole milk, room temperature

For the Vanilla Buttercream Frosting

1 cup (226g) unsalted butter, softened
3 ½ cups (440g) powdered sugar
2–3 tbsp heavy cream or milk
1 tbsp vanilla extract
Pinch of salt

Instructions

1. Prepare the Pans

Preheat your oven to 350°F (175°C).
Grease and flour two 8-inch round cake pans, or line the bottoms with parchment paper for easy removal.

2. Mix the Dry Ingredients

In a medium bowl, whisk together:

flour
baking powder
salt

Set aside.

3. Cream the Butter and Sugar

In a large mixing bowl, beat the butter and sugar together on medium-high speed for 3–4 minutes, until the mixture is pale and fluffy.
This step creates the cake’s soft, airy texture.

4. Add Eggs and Vanilla

Add the eggs one at a time, mixing thoroughly after each addition.
Then mix in the vanilla extract.

5. Combine Wet and Dry Mixtures

With the mixer on low speed, add the dry ingredients in three parts, alternating with the milk.
Begin and end with the dry ingredients.
Mix just until combined—overmixing can make the cake dense.

6. Bake

Divide the batter evenly between the two pans.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Make the Frosting

1. Beat the Butter

Beat the softened butter on medium-high for 2–3 minutes until creamy.

2. Add Powdered Sugar

Gradually add powdered sugar while mixing on low speed.

3. Add Cream and Vanilla

Add 2–3 tbsp cream (or milk), vanilla extract, and a pinch of salt.
Beat on high for 1–2 minutes until light and fluffy.

Adjust consistency:

Add more sugar for thicker frosting
Add more cream for a softer, spreadable frosting

Assemble the Cake

Place the first cake layer on a serving plate.
Spread a layer of frosting on top.
Add the second cake layer.
Frost the top and sides of the cake.

Decorate with sprinkles, berries, or simple buttercream swirls.

Tips for the Best Vanilla Cake

Room temperature ingredients give smoother batter and better rise.
Don’t overmix! Stop mixing as soon as the flour disappears.
If the top browns too quickly, lightly tent with foil during the last 10 minutes.
For extra flavor, add ½ tsp almond extract along with the vanilla.

Storage

Room temperature: 2–3 days in an airtight container
Refrigerator: Up to 5 days
Freezer: Cake layers freeze well for up to 2 months