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Perfect Classic Vanilla Cake

This truly perfect vanilla cake recipe delivers a tender, moist crumb and rich, authentic vanilla flavor. It's an elegant dessert ideal for any celebration, embodying a classic taste that everyone will love.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 1/2 cups all-purpose flour sifted
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter 2 sticks, softened
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup whole milk room temperature
For the Vanilla Buttercream Frosting
  • 1 1/2 cups unsalted butter 3 sticks, softened
  • 4 cups powdered sugar sifted
  • 1/4 cup heavy cream or whole milk
  • 2 tsp pure vanilla extract
  • 1/4 tsp salt

Equipment

  • Stand mixer with paddle attachment
  • Two 8-inch round cake pans
  • Parchment Paper
  • Large mixing bowls
  • Spatula
  • Whisk
  • Measuring cups and spoons
  • Cooling Rack
  • Sifter

Method
 

Cake Preparation
  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
  4. Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the pure vanilla extract.
  5. With the mixer on low speed, gradually add about one-third of the dry ingredients to the butter mixture, mixing until just combined. Pour in half of the milk, mixing until just incorporated. Repeat with another third of the dry ingredients, then the remaining milk, and finally the last third of the dry ingredients. Mix until just combined, being careful not to overmix. Scrape down the sides of the bowl and give it one final quick mix by hand with a spatula to ensure everything is evenly incorporated.
  6. Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
  7. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cakes cool in the pans on a wire rack for 10-15 minutes before inverting them onto the wire rack to cool completely. Do not frost warm cakes.
Vanilla Buttercream Frosting
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed for about 2 minutes until creamy.
  2. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until combined, then increasing to medium-high until light and fluffy.
  3. Add the heavy cream, pure vanilla extract, and salt. Beat on medium-high speed for another 2-3 minutes until the frosting is light, fluffy, and smooth. If it's too thick, add more cream 1 teaspoon at a time; if too thin, add more powdered sugar 1 tablespoon at a time.
Assembly
  1. Once the cake layers are completely cool, level them with a serrated knife if necessary.
  2. Place one cake layer on your serving plate or cake stand. Spread about 1 cup of vanilla buttercream evenly over the top.
  3. 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 best results, ensure all cold ingredients (butter, eggs, milk) are at room temperature. This helps create a smooth, emulsified batter and a tender crumb. Do not overmix the batter once the flour is added, as this can develop the gluten and result in a tough cake. The cake can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to 5 days. For freezing, wrap unfrosted layers tightly in plastic wrap and then foil, and freeze for up to 2 months.