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.
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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.
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.
- Butter and flour two 9″ cake pans and preheat oven to 350˚F.
- Whisk together dry ingredients.
- With an electric mixer, beat Butter and Sugar 5 minutes.
- Beat in eggs 1 at a time then beat in vanilla.
- Add flour mixture in thirds alternating with buttermilk and mixing between each addition.
- 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.
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.
- Place the first cake layer on a cake platter.
- Spread a generous layer of frosting over the top, going to the edges.
- Cover with the second cake layer with the top side down for a perfectly level cake surface.
- Coat the top and sides of the cake with remaining frosting and use an offset spatula or spoon to create waves in the cake.
Add sprinkles if desired. Sprinkles are the easiest way to turn a plain cake into a birthday 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.
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.
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.
- Chocolate Cake – rich, moist and decadent
- Tiramisu Recipe – coffee-infused Italian dessert
- Tres Leches Cake – the moistest cake you’ll try
- Perfect Cheesecake – with irresistible cherry sauce
- Pumpkin Cake – with the best cream cheese frosting
Vanilla Cake Recipe
Ingredients
- 2 1/2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp fine salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 4 tsp pure vanilla extract
- 1 cup buttermilk, or plain kefir, room temperature
- 1 Buttercream Frosting Recipe
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
Filed Under
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
I made this cake for my mom’s 88th birthday with the buttercream icing – she said it was the best cake she ever had – and believe me – she’s not one to give compliments often. I typically put my own twist on recipes, the only thing I added was toasted coconut to the top of icing. It’s a great recipe!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles. Happy birthday to your Mom!
I am making this cake on Friday, January 29, 2021 for my husband’s birthday. He only likes Vanilla. I can’t wait to make it.
I have made many of your recipes always fantastic and easy.
I hope you love this recipe! Happy Birthday to your Husband!
This cake looks amazing! I want to try making it today but only a half batch. I noticed that your vanilla cupcake recipe is the exact same and the measurements are half of what the cake calls for. All except the baking powder. The cake calls for 1 tbsp and the cupcakes 1 1/4 tsp. Shouldn’t it be 1 1/2 tsp since everything else is half? Im just not sure for a half batch if I should use 1 1/2 or 1 1/4 tsp.
The other vanilla cake recipe I tried was a bit dense. I’m hoping this one will be perfect.
Please let me know!
Hi Daphne, I made it 1 Tbsp to compensate for the weight of the cake. I hope you love it.
I did love it! Turned out great. I’m wondering what you would recommend for 6 inch pans that are 2 inches deep? I’m thinking fill them up halfway but what about baking time and temperature?
Hi Daphne, without testing that myself, you would need to experiment on timing, but I would keep the temp the same. It might work to divide them into three 6-inch pans.
I made this tonight, and paired it with my chocolate cake recipe to make marble, turned out beautifully…. I also made just plain cupcakes, the crumb was tender and moist, exactly what I was looking for, however, I use Mexican vanilla and usually packs a punch in my cakes but not this recipe, for some reason it was very mild so I’ll probably double it next time
That’s so great! It sounds like you have a new favorite!
Hi! Would regular whole milk be an OK substitute for buttermilk?
Thank you
Hi Amanda, I have always made this with buttermilk instead of plain milk. You can also make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use.
Replace egg what should I mix
Hi Patmini, this cake relies on the eggs to rise properly and I haven’t tested any substitutes. I do have an egg-free chocolate cake you might enjoy.
Hi Natasha. My daughter bakes a lot. She has an egg substitute that rises. For every egg combine 2 tablespoons water, 1 tablespoon oil, and 2 teaspoons baking powder. She made cookies with this and it didn’t make a difference from eggs. I hope this helps! 😊
Nice, thanks for sharing that info with us. So helpful!
The cake and frosting were delicious! I used 2 – 8 inch pans and it worked perfectly well. I also added coconut on top of frosting because I love coconut! Went very well with the cake/frosting! Thank you!!
I’m so happy you enjoyed that. Thank you for sharing that with us!
HI Natasha!
I haven’t made this cake yet but will be doing so SOON. I just wanted to stop in and say THANK YOU for your amazing recipes and sunny disposition. I “binge watch” your videos online and just love your ideas.
As a fellow baker, I can’t wait to experiment with this recipe! If you ever need any ideas for muffin recipes, my gf blueberry muffin won the entire division for my county fair! I’m happy to share!!!!
You’re so nice! Thank you for that wonderful compliment, Joanne! I’m so happy you’re enjoying our recipes!
Hi! Is it possible to bake this using two 8 inch round pans? 🙂
Hi Jessica, I haven’t tested this in an 8″ pan. If the pan is tall, it may work. I would love to know how it goes if you experiment.
Hi Natasha,
Because of the acidic content in Buttermilk would it be good idea to add some baking soda?
Hi, I would suggest following the recipe as it is written.
This cake has a lovely texture, very moist but it had a almost lemon wang to it, not unpleasant but definitely unexpected, I even checked my extract to make sure it was vanilla ( it was) thoughts ???
Hi Sandi, I haven’t had that experience, and it’s hard to say without being there. I’m curious if lemon zest somehow made its way in there. Several of our readers reported adding lemon extract and zest and loving this recipe if you ever did decide to try the lemon extract. 🙂
Can you please tell me if I can bake this in a 9×13 pan ? If so for how long ? I’m a terrible baker so I’m not even going to try and guess. I just donated my two round baking pans thinking I wouldn’t ever need them again. sigh 😪
Hi, I honestly haven’t baked it in a 9×13 so I don’t have an exact baking time. You will have to watch for visual cues and go by the toothpick test. I would guess it’s at least the same bake time and probably longer.
Hi Natasha!!
I was wondering if you can substitute the all purpose flour with cake flour? 🙂 Will it make any difference to the recipe? 🙂
Thank you!
Hi Alexis, can’t say this will work with cake flour to advise. With baking being such a science it may not work. If you happen to experiment please let me know how you like that.
Hi Natasha
I am going to make this cake for my son s birthday. He wants a rectangular cake like full sheet. So do I use same amount or double it?
I love all your recipes I’ve tried so far. Keep up the great work!
Hi Sana, I haven’t tried this as a sheet cake so I don’t have specific instructions for that.
Yummy recipe. It smelled so delicious as it was baking and coming out the oven. Lovely flavor. Never buying packaged cake mix again!!
That’s just awesome! Thank you for sharing your wonderful review!
Hi Natasha! Interested in making a smash cake for my daughter’s birthday. What would you say are the measurements and timing for 2 6-inch pans?
Hi Kayla, I haven’t tried this in 6″ pans so it would have to be an experiment. I think it would overflow if you didn’t cut it down. Without testing it, I could only guess.
Hey Natasha!
Love your recipes. Would it be possible to add sprinkles to the batter?
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Sprinkles definitely work!
Hi Natasha love your recipes!! But im vegan can you try eggless vanilla ?
Hi Elizabeth, I haven’t tried this as an eggless cake, but we do have an eggless chocolate cake.
Loooove your recipes. I used them for my holiday baking. I want to bake this cake with 4 layers instead of two. How much more in ingredients will I need (especially for the frosting)? Also is it possible to make a frosting that has whipped cream folded in?Thanks!
Hi Gigi, it might be difficult to layer this cake as 4 layers since it is fairly heavy. I haven’t tested that so I can’t provide specific advice. It would be very tall if you doubled the recipe. You might be able to do 1 1/2 times the recipe and bake in 4 separate cake pans. As a 4-layer cake, the buttercream will be a safer bet or Swiss Meringue Buttercream as a whipped cream-based frosting might not hold up well under the weight of the cake layers.
Hi Natasha! How should I store the cake if I want to make it ahead of time? Just wrap the whole thing in plastic wrap?
Hello Charis, this cake can be made ahead. After it is assembled, you will want to refrigerate the cake (covered with a cake cover or large inverted pot). It will be softer at room temperature so let the cake sit out a little bit before serving.
Hi Natasha, what can I use to replace the eggs?
Hi Selena, I haven’t tested anything as a substitute, but we do have an egg-free Chocolate cake.