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A slice of a two-layer vanilla cake with white frosting sits on a speckled plate next to a fork, showing its moist crumb.

Fluffy & Tender Homemade Vanilla Bean Cake

This homemade vanilla cake recipe delivers an incredibly fluffy, tender crumb bursting with rich vanilla flavor. Perfect for any celebration, it's surprisingly simple to make from scratch.
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Prep Time 25 minutes
Cook Time 32 minutes
Total Time 57 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Vanilla Cake
  • 2 1/2 cups All-purpose flour sifted (or 2 1/4 cups cake flour + 1/4 cup cornstarch)
  • 1 1/2 cups Granulated sugar
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 1 cup Unsalted butter 2 sticks, softened to room temperature
  • 4 Large eggs room temperature
  • 1 tbsp Vanilla extract or vanilla bean paste for richer flavor
  • 1 cup Whole milk room temperature
For the Fluffy Vanilla Buttercream
  • 1 cup Unsalted butter 2 sticks, softened to room temperature
  • 4 cups Powdered sugar sifted
  • 1 tbsp Vanilla extract or vanilla bean paste
  • 3-5 tbsp Whole milk or heavy cream adjust for desired consistency

Equipment

  • Two 9-inch round cake pans
  • Electric mixer (stand or hand-held)
  • Large mixing bowls
  • Measuring cups and spoons
  • Rubber Spatula
  • Whisk
  • Cooling Rack

Method
 

Prepare the Cake Batter
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper circles and spray with non-stick spray. Set aside.
  2. In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt. Ensure there are no lumps and ingredients are well combined.
  3. In the bowl of an electric mixer fitted with the paddle attachment (or using a hand mixer), cream the softened unsalted butter on medium speed until light and fluffy, about 2-3 minutes.
  4. 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 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 after each addition, being careful not to overmix.
  6. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake the Cakes
  1. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. The cakes should be lightly golden and spring back when gently touched.
  2. Remove cakes from the oven and let them cool in the pans on a wire rack for 10-15 minutes. Then, invert the cakes onto the wire rack to cool completely before frosting. Cooling completely is crucial to prevent the frosting from melting.
Make the Fluffy Vanilla Buttercream
  1. In the bowl of an electric mixer with the paddle attachment, beat the softened unsalted butter on medium-high speed until creamy and pale, about 3-4 minutes.
  2. Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until combined, then increasing to medium-high. Once all sugar is added, beat for another 2-3 minutes until light and fluffy.
  3. Add the vanilla extract and 3 tablespoons of milk or cream. Beat until well combined. If the frosting is too thick, add more milk or cream 1 tablespoon at a time until desired consistency is reached.
Assemble and Frost
  1. Once the cake layers are completely cool, place one layer on a serving plate or cake stand. Spread about 1 cup of buttercream evenly over the top.
  2. Carefully place the second cake layer on top. Frost the top and sides of the entire cake with the remaining buttercream. Decorate as desired.

Notes

For an even finer crumb, use cake flour instead of all-purpose flour. Ensure all cold ingredients (butter, eggs, milk) are at room temperature; this helps them emulsify better, leading to a smoother batter and a more tender cake. Do not overmix the batter once the flour is added, as this can develop the gluten too much and result in a tough cake. Store the cake at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best flavor and texture.