An easy Vanilla Cake with a soft and moist crumb and great vanilla flavor. We used our popular Buttercream Frosting here but it’s also fantastic with a Chocolate Frosting. This Vanilla cake recipe is the perfect base for a birthday cake or any special occasion.

Vanilla cake slice on a plate

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Watch the Easy Vanilla Cake Recipe Video:

This cake really is easy and can even be made ahead. Watch the video tutorial for how to make the perfect vanilla cake and best Buttercream Frosting (which isn’t overly sweet like most American buttercreams).

Why we Love this Vanilla Cake!

Everyone needs a great vanilla cake base and I hope this becomes your new favorite! It’s made from scratch and the combination of ingredients gives it amazing texture and flavor. We used the same base as our famous Vanilla Cupcakes and made this stunning cake. You’ll love the perfectly level cake layers – there’s no need to trim them.

Perfect vanilla cake covered in frosting and topped with sprinkles

How to Make a Vanilla Cake from Scratch:

Here is a quick visual reference for homemade vanilla cake. Get the full print-friendly recipe below.

  1. Butter and flour two 9″ cake pans and preheat oven to 350˚F.
  2. Whisk together dry ingredients.
  3. With an electric mixer, beat Butter and Sugar 5 minutes.
  4. Beat in eggs 1 at a time then beat in vanilla.
  5. Add flour mixture in thirds alternating with buttermilk and mixing between each addition.
  6. Divide between 2 cake pans and bake at 350˚F for 28-30 minutes or until a toothpick comes out clean. Cool in pans 10 minutes then transfer cakes (we use this cake release tool) to a wire rack and cool completely before frosting.

step by step how to make a vanilla cake batter from scratch

How to Frost a Cake:

Frosting a cake is the fun part. Once your cake is fully at room temperature, make your Vanilla Buttercream Frosting. We love the vintage vibe of waves in the frosting like we did with our chocolate cake but you can also crumb coat the cake and pipe the frosting onto the cake.

  1. Place the first cake layer on a cake platter.
  2. Spread a generous layer of frosting over the top, going to the edges.
  3. Cover with the second cake layer with the top side down for a perfectly level cake surface.
  4. Coat the top and sides of the cake with remaining frosting and use an offset spatula or spoon to create waves in the cake.

How to assemble and frost a vanilla cake

Add sprinkles if desired. Sprinkles are the easiest way to turn a plain cake into a birthday cake!

Sprinkles and vanilla frosting swirls on cake

Our Best Baking Tips:

  • Room temperature ingredients are critical so your batter blends well without separating or becoming grainy.
  • Avoid Substitutions! We always recommend trying the recipe as written before experimenting.
  • Measure Correctly – check out our post on how we measure ingredients for baking.
  • Weigh your pans – we use a digital food scale to make sure the layers are evenly divided.

Ingredients for vanilla cake with flour, butter, eggs, sugar, baking powder, salt and buttermilk

How to Keep Leftover Cake Moist:

If you have sliced your cake and want to refrigerate leftovers for later, cover the cut side of the cake with plastic wrap, placing it directly onto the cake. This will prevent moisture loss and keep your cake from drying out.

Sliced vanilla cake on cake platterf

More Top-Rated Cake Recipes:

These are the best-loved and best-reviewed cakes on our site. These are the ones we make most often.

Natasha's Kitchen Cookbook

Vanilla Cake Recipe

4.90 from 279 votes
Author: Natasha Kravchuk
Vanilla Cake Recipe with cut slice
An easy Vanilla Cake with a soft and moist crumb and great vanilla flavor. This Vanilla cake recipe is the perfect base with Vanilla Buttercream for a birthday cake or any special occasion.
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting Time: 45 minutes
Total Time: 1 hour 30 minutes

Ingredients 

Servings: 14 slices of cake

Instructions

  • Preheat oven to 350˚F. Butter and flour two 9" cake pans, tapping out excess flour.
  • In a medium bowl, whisk together flour, baking powder and salt. Set flour mixture aside.
  • In a large mixing bowl using an electric hand mixer (or stand mixer), beat butter and sugar on medium-high speed for 5 minutes until thick and fluffy, scraping down the bowl as needed.
  • Add 4 eggs, one at a time, beating well with each addition then scrape down the bowl. Add 4 tsp vanilla extract and beat to combine.
  • Reduce mixer to medium speed and add the flour mixture in thirds alternating with the 1 cup of room temperature buttermilk, allowing the flour and buttermilk to incorporate with each addition. Scrape down the bowl as needed and beat until just combined and smooth.
  • Divide batter evenly between 2 prepared cake pans and spread out the batter into the pans smoothing out the tops with a spatula. Bake on the center rack at 350˚F for 28-30 minutes. Rest in pans for 10 minutes then run a knife or thin spatula around the edges to loosen and turn out onto a wire rack to cool completely before applying Vanilla Frosting.

Nutrition Per Serving

313kcal Calories40g Carbs5g Protein15g Fat9g Saturated Fat84mg Cholesterol122mg Sodium155mg Potassium1g Fiber22g Sugar501IU Vitamin A71mg Calcium1mg Iron
Nutrition Facts
Vanilla Cake Recipe
Amount per Serving
Calories
313
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
9
g
56
%
Cholesterol
 
84
mg
28
%
Sodium
 
122
mg
5
%
Potassium
 
155
mg
4
%
Carbohydrates
 
40
g
13
%
Fiber
 
1
g
4
%
Sugar
 
22
g
24
%
Protein
 
5
g
10
%
Vitamin A
 
501
IU
10
%
Calcium
 
71
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: vanilla cake
Skill Level: Easy/Medium
Cost to Make: $$
Calories: 313

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Diana
    May 20, 2024

    Hi I made this cake and it turned out a little dry. Should I add another egg
    Also can you refrigerate if made a day in advance

    Reply

    • Natashas Kitchen
      May 20, 2024

      Hi Diana, once your cake is cooled, if not using right way, ensure to store it in an airtight container or wrapped well in plastic wrap to keep it from drying out. Also, if it is dry, ensure you didn’t use too much dry ingredients. Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup. I hope this is helpful.

      Reply

  • Steven
    May 4, 2024

    I 100% corroborate what Natasha said, “yummy batter” Indeed! This cake is in the oven right now, the batter, as I said (and Natasha) Yummy! It’s my first cake from scratch. Three days ago I made beef back ribs, on the Traeger, six hours of cooking, but I didn’t make a cake, so tomorrow for the wife’s 4th birthday dinner she’ll finally get her cake, and be able to blow out candles. Next year for her birthday I will not cook anything special for dinner, but you can bet the farm I’ll be baking a cake from Natasha’s Kitchen dot com! 😄

    Reply

    • NatashasKitchen.com
      May 5, 2024

      Hi Steven! Happy Birthday to your wife. I hope she loves her cake!

      Reply

  • Beth Schmidt
    April 23, 2024

    I usually have real issues with cakes rising and then falling, being overly dense, but I followed the steps and let ingredients reach room temperature and it came out of the oven beautifully and had a light crumb and was delicious. I was so happy with the results that I just keep looking at what is left. Everyone enjoyed it. Love love love your recipes!

    Reply

    • NatashasKitchen.com
      April 23, 2024

      That’s wonderful, Beth! Thank you for the feedback!

      Reply

  • Isabel
    April 19, 2024

    Hi. I love all your recipes . For the Vanilla Cake can I make cake one day and frost the next?

    Reply

    • NatashasKitchen.com
      April 20, 2024

      Hi Isabel! Yes, just let the cake cool and store it in an airtight container or wrapped well in plastic wrap to keep it from drying out. You can store it at room temperature or refrigerate/freeze the layers for longer storage.

      Reply

  • Sherry
    April 19, 2024

    Good morning Do you think i could use salted butter.
    Instead of unsalted butter ?

    Reply

    • NatashasKitchen.com
      April 19, 2024

      Hi Sherry! Yes, just omit the salt. I hope you love the recipe!

      Reply

  • Nicole
    April 13, 2024

    Your recipes make m6 family happy so thank you for the goodness you give to us

    Reply

  • Maria Barbu
    April 9, 2024

    Can I bake this vanilla cake receipe in a 9×13 inch pan instead?

    Reply

    • NatashasKitchen.com
      April 9, 2024

      Hi Maria! I haven’t tested it in different size pans but one of my readers said, “I made this in a 9 by 13 pan and baked it for about 35 minutes at 350.”

      Reply

  • Teresa
    April 8, 2024

    Hi Natasha
    can you use cake flour? I found the cake to be dense.

    Reply

    • NatashasKitchen.com
      April 8, 2024

      Hi Teresa! I have not tested cake flour so I can’t say. One of my readers reported using cake flour and said it had pound cake consistency.
      A dense cake is most often due to using too much flour. Are you measuring in grams using a food scale? If not, I would watch my tutorial on how to measure ingredients to ensure you’re measuring correctly and not scooping the flour out with your measuring cup.
      Also- don’t over mix the batter, this can cause the texture to be dense and gummy too.

      Reply

  • Eliana
    April 6, 2024

    The cake turned out really dense and it tasted like biscuits. I know my ingredients were at room temp and I measured flour how you showed. Does freezing affect the cake? Because I froze the cake layers and that’s how it turned out..

    Reply

    • NatashasKitchen.com
      April 7, 2024

      Hi Eliana! Yes, freezing the cake can dry out the crumb, but that shouldn’t be the case if it’s properly wrapped/stored.
      Also, eating this cake cold can make it seem dense/dry. You’ll want to let it come to room temperature for best results.
      Did you measure your ingredients according to my tutorial on How to measure ingredients ? This cake shouldn’t be dense/dry unless the ratio of wet/dry ingredients is off, which is often caused by using too much flour. I would look over the list of ingredients again to see if every thing was measured correctly. Also- be sure to not over-mix the batter or it will make the cake more dense and even gummy. I hope that helps.

      Reply

  • Nella R Orlando
    March 31, 2024

    Hi I made the cake. It was very dense. I thought it would be moist. What did I do wrong?

    Reply

    • NatashasKitchen.com
      March 31, 2024

      Hi Nella! I’m sorry to hear that it was dense. Did you make any substitutions or changes? If not, the most common cause would be not measuring your flour correctly (using too much). Please watch my tutorial on How to measure ingredients to help. Also- be sure to not over-mix the batter or it can become gummy or dense.

      Reply

  • Elizabeth Boham
    March 27, 2024

    Hey Natasha, I really admire you and I love your cooking. I really want to learn a lot from you.

    Reply

    • NatashasKitchen.com
      March 27, 2024

      Thank you, Elizabeth!

      Reply

  • Margaret
    March 8, 2024

    Can I make this into 2 7 ” cake pans? And how long would I bake them?

    Reply

    • NatashasKitchen.com
      March 8, 2024

      Hi Margaret. Yes, but you’ll have to experiment with the quantities. I haven’t tested different size pans to know how to adjust the ingredients. You’ll have too much batter for just 2- 7” pans. You’ll want to know overfill the pans. Watch them in the oven, they will bake faster. You can keep the temperature the same.

      Reply

    • Maria Barbu
      March 29, 2024

      Hi Natasha my name a Maria B. I enjoy your you tube tutorials, your make cooking look FUN. I like your receipe for this vanilla cake and I am wondering if I can make this as a sheet cake instead of rounds? Also what size pan/cookie sheet and will this bake at same temperature?

      Reply

      • NatashasKitchen.com
        March 29, 2024

        Hi Maria! I’m sure you could but I haven’t tested different size pans to provide those exact instructions or to know how to adjust the ingredient quantities. Baking temperature would be the same but timing will depend on the size of pan and how thick/thin the batter is. You’ll have to experiment with it. Watch it in the oven. It will be done when you insert a toothpick and it comes out clean.

        Reply

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