Classic Vanilla Cake Recipe – Moist, Fluffy & Easy to Make

A Classic Vanilla Cake Recipe is the ultimate go-to for birthdays, celebrations, or any special occasion. With its soft, fluffy texture and rich, buttery vanilla flavor, this cake is a timeless favorite. It pairs beautifully with any frosting, whether it’s buttercream, cream cheese frosting, or a simple dusting of powdered sugar. This homemade vanilla cake is easy to make and delivers a bakery-quality result that everyone will love. If you’re looking for the perfect vanilla cake recipe, look no further—this one is foolproof and delicious!

Nutrition & Instructions

• Prep Time: 20 minutes
• Active Time: 30 minutes
• Resting Time: 15 minutes
• Total Time: 1 hour 5 minutes
• Cuisine: American, French
• Course: Dessert
• Servings: 10 slices
• Calories per Serving: ~320 kcal

Equipment

• Two 9-inch round cake pans
• Parchment paper
• Mixing bowls
• Electric mixer or stand mixer
• Measuring cups and spoons
• Spatula
• Wire cooling rack
• Cake turntable (optional for decorating)

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tbsp pure vanilla extract
• 1 cup whole milk
• ¼ cup sour cream (for extra moisture)

For the Vanilla Buttercream Frosting:

• 1 cup unsalted butter, softened
• 3 ½ cups powdered sugar
• 1 tbsp vanilla extract
• 3-4 tbsp heavy cream (as needed)
• Pinch of salt

Instructions

Step 1: Preheat the Oven & Prepare the Pans

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream the Butter & Sugar

In a large mixing bowl, use an electric mixer to cream the butter and sugar until light and fluffy (about 3 minutes). This step helps incorporate air, giving the cake a light texture.

Step 4: Add Eggs & Vanilla

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract for a rich flavor.

Step 5: Alternate Dry and Wet Ingredients

Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk and sour cream. Start and end with the dry ingredients. Mix until just combined—do not overmix.

Step 6: Bake the Cakes

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool the Cakes

Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.

Step 8: Prepare the Buttercream Frosting

Beat the butter until creamy. Gradually add the powdered sugar, followed by the vanilla extract and heavy cream. Beat for 2-3 minutes until fluffy.

Step 9: Assemble & Decorate

Place one cake layer on a cake stand. Spread an even layer of frosting on top. Place the second cake layer over it and frost the top and sides. Decorate as desired.

Step 10: Serve & Enjoy!

Slice and serve your classic vanilla cake. Store leftovers in an airtight container.

Tips for Best Results

• Room Temperature Ingredients – Ensure butter, eggs, and milk are at room temperature for a smooth batter.
• Measure Flour Correctly – Spoon and level the flour instead of scooping to avoid a dense cake.
• Don’t Overmix – Overmixing can make the cake dense instead of fluffy.
• Check for Doneness – Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.

Pairing Suggestions

• Serve with fresh berries and whipped cream
• Pair with chocolate ganache for a decadent twist
• Enjoy with a cup of coffee or tea

Conclusion

This Classic Vanilla Cake Recipe is a must-have in every baker’s collection. It’s light, fluffy, and packed with rich vanilla flavor. Whether you’re baking for a birthday, anniversary, or just because, this recipe is sure to impress. Give it a try and enjoy a homemade vanilla cake that’s better than store-bought!