This vanilla cake is light, tender, and bursting with rich vanilla flavor. It’s easy to make with simple ingredients and produces consistent results every time. The moist crumb and subtle sweetness make it perfect on its own or as a base for creative decorations and fillings. It’s a go-to recipe that you’ll come back to again and again.
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
Pure vanilla extract
Vanilla frosting (homemade or store-bought)
Directions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. 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 into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
Once cooled, frost the cake with vanilla frosting and assemble the layers as desired.
Servings and timing
This recipe makes one 2-layer 9-inch cake (serves 12–14). Preparation time: 20 minutes Bake time: 30 minutes Total time: 50 minutes (plus cooling)
Variations
Funfetti Cake: Fold in ½ cup of rainbow sprinkles to the batter for a festive touch.
Strawberry Vanilla Cake: Add a layer of fresh strawberries and whipped cream between the cake layers.
Lemon Vanilla Twist: Add 1 tablespoon of lemon zest to the batter for a citrusy boost.
Chocolate Frosting: Swap the vanilla frosting with chocolate buttercream for a classic combo.
Cupcakes: Use the same batter to make about 24 cupcakes. Bake at 350°F for 18–20 minutes.
Storage/Reheating
Store the frosted cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, wrap individual slices or unfrosted cake layers tightly in plastic wrap and foil, and store in the freezer for up to 2 months. Thaw at room temperature before serving. Let refrigerated cake come to room temperature for best texture.
FAQs
How do I keep the cake moist?
Don’t overbake the cake and be sure to measure your ingredients accurately. Using whole milk and real butter helps retain moisture.
Can I use cake flour instead of all-purpose flour?
Yes, cake flour will give a softer crumb. Use 1 cup plus 2 tablespoons of cake flour for every cup of all-purpose flour.
Can I make the cake ahead of time?
Yes, you can bake the layers a day in advance and store them wrapped tightly at room temperature. Frost just before serving.
What kind of frosting works best?
Classic vanilla buttercream pairs beautifully, but you can also use whipped cream frosting or cream cheese frosting for variety.
Can I turn this into a sheet cake?
Absolutely. Pour the batter into a greased 9×13-inch pan and bake for 35–40 minutes.
Why did my cake turn out dense?
Overmixing the batter or using too much flour can result in a dense texture. Mix just until combined and measure flour correctly.
Can I use buttermilk instead of milk?
Yes, buttermilk will give the cake a slightly tangier flavor and tender crumb.
How do I make this cake gluten-free?
Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. Check other ingredients for gluten-free certification.
What can I use instead of vanilla extract?
Vanilla bean paste or the seeds of a vanilla bean can be used for a richer vanilla flavor.
How do I level my cake layers?
Use a serrated knife or cake leveler to trim the tops of the cakes for even stacking and decorating.
Conclusion
The Best Classic Vanilla Cake is a must-have recipe for every home baker. With its fluffy layers, pure vanilla flavor, and versatile nature, it’s the perfect foundation for any celebration. Whether you keep it simple or dress it up, this cake never disappoints and is sure to become a favorite in your kitchen.
The Best Classic Vanilla Cake is a soft, fluffy, and moist layer cake bursting with rich vanilla flavor. Paired with creamy vanilla frosting, it’s the perfect dessert for any occasion—from birthdays to casual gatherings.
Ingredients
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup whole milk
1 tablespoon pure vanilla extract
Vanilla frosting (homemade or store-bought)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-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 bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. 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.
Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
Once cooled, frost and assemble the layers with vanilla frosting as desired.
Notes
Do not overmix the batter to keep the cake light and fluffy.Use room temperature ingredients for best mixing results.Frost the cake only once it is fully cooled to prevent melting the frosting.For cupcakes, bake the batter in cupcake liners for 18–20 minutes.Store leftovers in an airtight container to maintain moisture.
