Best Vanilla Cake Recipe Ever
A perfect vanilla cake is the heart of every great celebration. Soft, light, and filled with a delicate buttery aroma, it’s the kind of cake that feels both elegant and comforting. This recipe delivers a moist, tender crumb and a pure vanilla flavor that melts in your mouth. Whether layered with frosting or enjoyed on its own, this cake will remind you why simplicity done right is truly extraordinary.
Ingredients List
- 2 and ½ cups all purpose flour
- 2 and ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 and ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup whole milk, room temperature
- ½ cup sour cream, room temperature
For Vanilla Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2 to 3 tablespoons heavy cream or milk
Step by Step Instructions
Step 1: Prepare your pans
Preheat the oven to 350°F (175°C). Grease and line two 8 inch round cake pans with parchment paper. Lightly dust with flour and set aside.
Step 2: Combine dry ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This helps create an even texture in your cake.
Step 3: Cream butter and sugar
In a large bowl, beat the butter and sugar together until the mixture becomes pale and fluffy. This step adds air to the batter, giving the cake a light texture.
Step 4: Add eggs and vanilla
Mix in the eggs one at a time, blending well after each addition. Stir in the vanilla extract until fully incorporated.
Step 5: Alternate dry and wet ingredients
Add half of the flour mixture, followed by the milk and sour cream, then finish with the remaining flour. Mix on low speed until smooth. Do not overmix, as it can make the cake dense.
Step 6: Bake
Divide the batter evenly between the pans and smooth the tops. Bake for about 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Cool and frost
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Frost with vanilla buttercream once cooled.
Step 8: Prepare the frosting
Beat the butter until creamy, then gradually add powdered sugar. Add vanilla and enough cream to reach your desired consistency. Spread evenly over the cake.
Cook Time
Prep Time: 25 minutes
Baking Time: 35 minutes
Total Time: 60 minutes
Servings
Serves 10 to 12 slices
Nutritional Information (approx. per serving)
Calories: 430
Fat: 21g
Carbohydrates: 52g
Protein: 5g
Sugar: 36g
Fiber: 1g
Storage Instructions
Store the frosted cake in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. To freeze, wrap the unfrosted layers tightly and freeze for up to two months. Thaw in the refrigerator overnight before frosting or serving.
Suggestions
Add a spoon of lemon zest for a subtle citrus twist. For a celebration, layer the cake with strawberry or raspberry jam between each tier. Pair with whipped cream and fresh berries for a light summer dessert. This vanilla cake also makes an excellent base for birthday or wedding cakes.
Seasonal Relevance
Vanilla cake fits any season or occasion. It’s the perfect summer treat when served with fruit, yet comforting enough for winter gatherings. Its timeless flavor makes it an all year favorite that adapts beautifully to any celebration theme.
Conclusion
The Best Vanilla Cake Recipe Ever brings together everything a perfect cake should be—soft, moist, and beautifully flavored. Every bite captures the simplicity of pure vanilla with a rich, buttery texture that leaves a lasting impression. It’s a recipe you’ll keep coming back to, ideal for birthdays, weddings, or just because.
Best Vanilla Cake Recipe
12
servings25
minutes35
minutes5160
kcal1
hourA soft, buttery, and perfectly moist vanilla cake with a delicate crumb and rich flavor. This recipe creates a classic vanilla cake that feels luxurious yet simple, perfect for birthdays, weddings, or any special occasion. Topped with smooth vanilla buttercream, it’s the ultimate treat for true cake lovers.
Ingredients
2 and ½ cups all purpose flour
2 and ½ teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
1 and ¾ cups granulated sugar
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup whole milk, room temperature
½ cup sour cream, room temperature
- For Vanilla Buttercream Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar, sifted
2 teaspoons vanilla extract
2 to 3 tablespoons heavy cream or milk
Directions
- Preheat the oven to 350°F (175°C) and prepare two 8 inch round cake pans with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add the eggs one by one, then mix in vanilla.
- Alternate adding the dry ingredients and the milk with sour cream, mixing just until smooth.
- Divide the batter evenly into pans and bake for about 30 to 35 minutes or until a toothpick comes out clean.
- Cool the cakes completely before frosting.
- For the frosting, beat butter until creamy, add powdered sugar gradually, then mix in vanilla and cream until smooth.
- Frost the cake and enjoy.
Recipe Video
Notes
- Replace milk and sour cream with buttermilk for a slightly tangy flavor.
- Make sure all ingredients are at room temperature for a smoother batter.
- To turn this recipe into cupcakes, fill liners two thirds full and bake for 18 to 20 minutes.
FAQs
Q1: Can I use buttermilk instead of milk and sour cream?
Yes, you can replace both with one cup of buttermilk for a slightly tangier flavor and a tender crumb.
Q2: Can this recipe be used for cupcakes?
Absolutely. Fill cupcake liners two thirds full and bake for 18 to 20 minutes or until the tops spring back when lightly touched.
Q3: How can I make the cake extra moist?
Ensure your ingredients are at room temperature and avoid overbaking. Adding a tablespoon of vegetable oil to the batter can also help lock in moisture.
