A light, tender, and buttery vanilla cake that’s bursting with pure vanilla flavor. This is the ultimate made-from-scratch vanilla cake—simple, delicious, and perfect for birthdays, special occasions, or just because.
Why We Love This Cake
This vanilla cake is a classic for good reason. It has a soft crumb, buttery richness, and a pure vanilla flavor that comes through in every bite. Made entirely from scratch using real ingredients like buttermilk, butter, and vanilla extract, it rises beautifully and bakes into perfectly fluffy layers. Whether you’re celebrating something special or just craving something sweet, this cake delivers elegance and comfort all in one.
How to Make Vanilla Cake from Scratch
- To begin, preheat your oven to 350°F (177°C). Lightly grease and flour two 9-inch round cake pans, then gently tap out any excess flour. Set them aside while you prepare the batter.
- In a medium bowl, whisk together the flour, baking powder, and salt until combined. Set this dry mixture aside.
- In a large mixing bowl, using a hand mixer or stand mixer fitted with a paddle attachment, cream together the softened butter and sugar on medium-high speed for about 5 minutes, until the mixture becomes pale, thick, and fluffy. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
- Add the eggs one at a time, mixing well after each addition. Scrape the bowl again, then mix in the vanilla extract.
- Reduce your mixer speed to medium-low. Add the flour mixture in three parts, alternating with the buttermilk or kefir in two parts. Begin and end with the flour. Mix just until combined and smooth—do not overmix. Scrape down the bowl as needed to ensure the batter is fully incorporated.
How to Bake It
Evenly divide the batter between your two prepared pans and smooth the tops with a spatula for even baking. Bake on the center rack of your oven for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, allow the cakes to cool in the pans for 10 minutes. Then run a thin spatula or butter knife around the edges to release the cakes from the pans. Carefully invert onto a wire rack and allow them to cool completely before frosting.
How to Frost a Cake
Once your cake layers are completely cool, level them if needed using a serrated knife or cake leveler. Place one layer on your cake stand or plate and spread an even layer of vanilla frosting on top. Add the second layer and frost the top and sides of the cake as desired.
You can keep the finish rustic and homey or go for a smooth, polished look using a bench scraper and offset spatula. Add sprinkles, fruit, or piping for decoration if desired.
Baking Tips for Best Results
- Use room temperature ingredients for even mixing and the best texture.
- Don’t overmix after adding the flour—mix just until everything is combined.
- Use cake strips around the pans for flatter layers if desired.
- Weigh the batter to divide it evenly between pans for uniform layers.
- Check early toward the end of baking—every oven is different!
How to Store Vanilla Cake and Keep It Moist
Once frosted, the cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days, and bring to room temperature before serving.
To freeze, wrap unfrosted layers tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before frosting.
Vanilla Cake Recipe
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon fine salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 4 large eggs at room temperature
- 4 teaspoons pure vanilla extract
- 1 cup buttermilk or plain kefir at room temperature
Instructions
- Preheat your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans, tapping out the excess flour. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set the bowl aside.
- In a large mixing bowl, using a hand mixer or stand mixer, beat the softened butter and sugar together on medium-high speed for about 5 minutes, or until the mixture is pale, thick, and fluffy. Don’t forget to scrape down the sides of the bowl to ensure even mixing.
- Add the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed. Then add in the vanilla extract and beat until combined.
- Lower the mixer speed to medium. Add the dry ingredients in three additions, alternating with the buttermilk in two additions. Start and end with the flour mixture. Mix just until everything is incorporated and smooth. Do not overmix.
- Evenly divide the batter between the two prepared pans. Use a spatula to smooth the tops. Bake in the center of your oven for 28–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes. Then carefully run a knife or thin spatula around the edges, and turn the cakes out onto a wire rack. Allow them to cool completely before frosting.
Notes
- You can substitute plain kefir for buttermilk in equal amounts.
- Make sure your butter is softened but not melted for proper creaming.
- For a bakery-style flavor, try adding ½ tsp almond extract along with the vanilla.
- This recipe also works great for cupcakes—bake for about 18–20 minutes instead.
