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A perfectly baked vanilla cake with white frosting and decorative sprinkles, showcasing the delicious outcome of a great vanilla cake recipe.

Classic Fluffy Vanilla Cake with Buttercream Frosting

A timeless recipe for a perfectly soft, moist, and fluffy vanilla cake, topped with a luscious homemade vanilla buttercream frosting. This easy-to-follow recipe is ideal for any celebration or sweet craving.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Vanilla Cake
  • 2 cups All-purpose flour sifted
  • 1 3/4 cups Granulated sugar
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 1/2 cup Unsalted butter 1 stick, softened to room temperature
  • 2 large Eggs room temperature
  • 1 cup Whole milk room temperature
  • 2 tsp Pure vanilla extract
For the Vanilla Buttercream Frosting
  • 1 cup Unsalted butter 2 sticks, softened to room temperature
  • 3-4 cups Powdered sugar sifted, adjust to desired sweetness/consistency
  • 1/4 cup Heavy cream or whole milk add more as needed for desired consistency
  • 1 tbsp Pure vanilla extract
  • 1/4 tsp Salt or to taste

Equipment

  • Two 8-inch round cake pans
  • Stand mixer with paddle attachment (or hand mixer)
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Spatula
  • Wire Rack
  • Parchment Paper

Method
 

Prepare Cake Pans
  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper. This helps prevent sticking and ensures easy release.
Mix Dry Ingredients
  1. In a medium bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
Mix Wet Ingredients
  1. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the softened unsalted butter until light and fluffy, about 2 minutes. Gradually add the granulated sugar and beat for another 3-4 minutes until the mixture is pale and airy.
  2. Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Stir in the pure vanilla extract.
Combine Wet and Dry
  1. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the room temperature whole milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Overmixing can lead to a dense cake.
Bake the Cake
  1. Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The tops should be lightly golden and spring back when gently touched.
  2. Let the cakes cool in their pans on a wire rack for 10-15 minutes before inverting them onto the wire rack to cool completely. Ensure cakes are entirely cool before frosting, otherwise, the frosting will melt.
Prepare Vanilla Buttercream Frosting
  1. In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the softened unsalted butter on medium speed until creamy and smooth, about 2-3 minutes.
  2. Gradually add the sifted powdered sugar, one cup at a time, beating until smooth after each addition. The mixture will be thick.
  3. Pour in the heavy cream (or milk), pure vanilla extract, and salt. Beat on medium-high speed for 3-5 minutes, until the frosting is light, fluffy, and smooth. If too thick, add more cream/milk a teaspoon at a time. If too thin, add more powdered sugar.
Assemble the Cake
  1. Once the cake layers are completely cool, place one layer on your serving plate or cake stand. Spread about 1 cup of frosting evenly over the top. Place the second cake layer on top and use the remaining frosting to cover the top and sides of the cake. Decorate as desired.
  2. Slice and serve your delicious classic fluffy vanilla cake. Enjoy!

Notes

For best results, ensure all cold ingredients (butter, eggs, milk) are at room temperature. This helps create a smooth batter and a tender crumb. Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze unfrosted cake layers wrapped tightly in plastic wrap for up to 2 months.