This vanilla cake delivers a moist, fluffy crumb and a delicate sweetness that makes it incredibly versatile. It pairs beautifully with any frosting and is easy enough for beginner bakers but impressive enough for special occasions. Unlike boxed mixes, this homemade version gives you full control over flavor, texture, and quality.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Salt
Unsalted butter (softened)
Granulated sugar
Eggs
Whole milk or buttermilk
Pure vanilla extract
Directions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the flour. Mix just until combined.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, frost with your favorite frosting and decorate as desired.
Servings and timing
This recipe yields one 2-layer 8-inch cake, serving 12–14 people. Prep time is about 20 minutes, with a bake time of 25–30 minutes and additional cooling time before frosting.
Variations
Single Layer: Bake in a 9×13-inch pan for a simple sheet cake version.
Cupcakes: Turn this batter into 24 cupcakes; bake for 18–20 minutes.
Lemon Twist: Add lemon zest and a bit of lemon juice for a citrusy variation.
Almond Flavor: Replace half the vanilla extract with almond extract.
Dairy-Free: Use plant-based milk and vegan butter to make it dairy-free.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, wrap individual slices or layers tightly and freeze for up to 2 months. Thaw at room temperature before serving. To refresh leftover slices, microwave for 10–15 seconds.
FAQs
Can I use this recipe for cupcakes?
Yes, this batter works perfectly for cupcakes. Bake at the same temperature for 18–20 minutes.
What kind of frosting pairs well with vanilla cake?
Buttercream, cream cheese, chocolate ganache, or whipped frosting all pair beautifully with vanilla cake.
Can I make the cake ahead of time?
Absolutely. Bake the layers a day in advance and store them wrapped in plastic wrap until ready to frost.
How do I make sure my cake is moist?
Use room-temperature ingredients, avoid overmixing, and don’t overbake. Buttermilk also helps maintain moisture.
Can I use vanilla bean instead of extract?
Yes, scrape out the seeds from one vanilla bean pod for an extra boost of flavor and a beautiful speckled look.
What can I do if I don’t have buttermilk?
You can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5–10 minutes.
How do I prevent my cake from doming?
Bake at a consistent temperature and use cake strips or an oven thermometer to ensure even heat distribution.
Can I freeze the unfrosted cake layers?
Yes, wrap them tightly in plastic wrap and freeze for up to 2 months. Thaw before frosting.
What’s the best way to level a cake?
Use a serrated knife or cake leveler to trim the domed tops for even stacking.
Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free flour blend that’s made for baking. Results may vary slightly, but it works well.
Conclusion
Homemade Vanilla Cake is a classic dessert that’s as elegant as it is delicious. Whether you’re celebrating a special moment or just treating yourself, this fluffy, rich cake delivers pure comfort and joy in every bite. Once you try this from-scratch recipe, you may never go back to store-bought mixes again.
This Homemade Vanilla Cake is a soft, fluffy, and rich dessert made from scratch with simple ingredients. Perfect for birthdays or special occasions, it delivers classic vanilla flavor in every bite.
Ingredients
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 cup whole milk or buttermilk
1 tablespoon pure vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the flour. Mix just until combined.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, frost with your favorite frosting and decorate as desired.
Notes
Use buttermilk for extra moisture and flavor.To make your own buttermilk, add 1 tbsp lemon juice or vinegar to 1 cup milk and let sit for 5–10 minutes.For cupcakes, fill liners 2/3 full and bake for 18–20 minutes.Wrap unfrosted layers tightly and freeze for up to 2 months.Level domed tops with a serrated knife for stacking cakes.
