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Two slices of a tender two-layer cake with vanilla frosting on a speckled plate, made from a classic vanilla cake recipe.

Classic Moist and Fluffy Vanilla Cake

This classic vanilla cake recipe delivers a perfectly moist and incredibly fluffy crumb, ideal for any celebration. Paired with a luscious vanilla buttercream, it's a timeless dessert that's easy to make and universally loved.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 1/2 cups All-purpose flour sifted
  • 1 3/4 cups Granulated sugar
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 1 cup Unsalted butter 2 sticks, room temperature, softened
  • 4 Large eggs room temperature
  • 1 cup Whole milk room temperature
  • 2 tsp Vanilla extract
For the Vanilla Buttercream Frosting
  • 1 1/2 cups Unsalted butter 3 sticks, room temperature, softened
  • 4-5 cups Powdered sugar sifted
  • 1 tbsp Vanilla extract
  • 3-4 tbsp Heavy cream or whole milk
  • 1/4 tsp Salt

Equipment

  • Two 8-inch round cake pans
  • Parchment Paper
  • Large mixing bowls
  • Electric mixer (stand or hand-held)
  • Spatula
  • Wire Rack
  • Measuring cups and spoons
  • Offset spatula (for frosting)

Method
 

For the Cake
  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper circles.
  2. In a large bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and salt.
  3. In a separate large bowl, using an electric mixer, cream the softened unsalted butter on medium speed until light and fluffy (about 2-3 minutes).
  4. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract.
  5. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure cakes are completely cool before frosting.
For the Vanilla Buttercream Frosting
  1. In a large bowl with an electric mixer, beat the softened unsalted butter on medium speed until creamy (about 3-4 minutes).
  2. Gradually add the sifted powdered sugar, 1 cup at a time, beating well after each addition until fully incorporated and smooth.
  3. Beat in the vanilla extract and salt.
  4. Add heavy cream (or milk) 1 tablespoon at a time, beating until the frosting reaches your desired consistency. If it's too thick, add more cream; if too thin, add more powdered sugar. Beat on medium-high speed for another 2-3 minutes until light and fluffy.
Assembly
  1. Once cakes are completely cooled, place one cake layer on your serving plate or cake stand.
  2. Spread a generous layer of vanilla buttercream frosting evenly over the top of the first layer.
  3. Carefully place the second cake layer on top.
  4. Frost the top and sides of the entire cake with the remaining buttercream, using an offset spatula or knife to smooth it out. Decorate as desired.

Notes

For best results, ensure all cold ingredients (butter, eggs, milk) are at room temperature. This helps create a smooth, emulsified batter and prevents curdling, leading to a more tender and consistent cake. The cake can be stored at room temperature for up to 2 days, or refrigerated for up to 5 days. Bring to room temperature before serving for optimal flavor and texture.