Easy Vanilla Cake Recipe: Soft, Moist and Fluffy
This easy vanilla cake recipe gives you a soft, moist and fluffy cake with a tender crumb and real vanilla flavor. It uses simple pantry ingredients, one bowl for the batter and no special equipment, so it’s ideal for birthdays, family dinners or any day you want something sweet.
Prep time: 20 minutes | Bake time: 30 minutes | Servings: 12 slices | Makes: two 9-inch (23 cm) round layers
Ingredients for the vanilla cake
- 2 ½ cups (315 g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (225 g) unsalted butter, softened
- 1 ¾ cups (350 g) granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (240 ml) whole milk, at room temperature
Ingredients for the vanilla buttercream (optional)
- 1 cup (225 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar, sifted
- 3 to 4 tablespoons milk
- 2 teaspoons vanilla extract
- Pinch of salt
How to make vanilla cake step by step
- Prepare the pans. Heat the oven to 350°F (175°C). Grease two 9-inch round pans and line the bottoms with parchment paper.
- Mix the dry ingredients. Whisk the flour, baking powder and salt in a medium bowl.
- Cream the butter and sugar. Beat the butter and sugar for 3 to 4 minutes, until pale and fluffy. This step puts air into the batter and makes the cake light.
- Add the eggs and vanilla. Beat in the eggs one at a time, then the vanilla, scraping down the bowl as needed.
- Combine. Add the dry ingredients in three parts, alternating with the milk, beginning and ending with the flour. Mix only until just combined.
- Bake. Divide the batter evenly between the pans and bake for 28 to 32 minutes, until a toothpick in the center comes out clean.
- Cool. Let the cakes rest in the pans for 10 minutes, then turn them out onto a wire rack and cool completely before frosting.
- Make the buttercream. Beat the butter until creamy, add the powdered sugar gradually, then the vanilla, salt and enough milk for a spreadable texture. Frost between the layers and over the top.
Tips for a moist and fluffy cake
- Use room-temperature ingredients. Butter, eggs and milk blend more smoothly and give an even crumb.
- Measure the flour carefully. Spoon it into the cup and level it off, or use a kitchen scale. Too much flour makes the cake dry.
- Don’t overmix. Once the flour is added, mix just until no dry streaks remain.
- Don’t open the oven early. Wait until the last few minutes of baking so the cake doesn’t sink.
Variations
- Lemon vanilla cake: Add the zest of 2 lemons to the sugar before creaming.
- Cupcakes: Fill a lined muffin tin about two-thirds full and bake for 18 to 22 minutes.
- Sheet cake: Bake in a 9×13-inch (23×33 cm) pan for 30 to 35 minutes.
Storage
Store the frosted cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring it to room temperature before serving. Unfrosted layers wrapped tightly can be frozen for up to 2 months.
Frequently asked questions
Why is my vanilla cake dry?
The most common causes are too much flour, overbaking and overmixing. Measure carefully and start checking the cake a few minutes before the timer ends.
Can I use butter substitutes or other milk?
Whole milk gives the richest result, but 2% milk works too. For a dairy-free cake, use a plant-based butter and unsweetened plant milk, though the texture may differ slightly.
Can I make the cake ahead of time?
Yes. Bake and cool the layers a day ahead, wrap them well and frost on the day you serve.
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