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Vanilla Cake Recipe
The best homemade vanilla cake recipe with vanilla bean buttercream frosting.
I can’t believe I haven’t shared my favorite vanilla cake recipe on Modern Honey yet! This is a classic vanilla cake with homemade vanilla buttercream frosting. Don’t underestimate vanilla cake. Some may call it plain or boring but it is definitely a classic and when done right…it is perfection.
I wanted to create a moist and flavorful vanilla cake recipe because so many times they end up dry and flavorless. This is achieved by using a mix of fats — butter, a touch of oil, and buttermilk. The buttermilk is a real game changer as it creates the moist texture. Butter makes everything better and it is no exception with this cake — it brings the flavor!
I also love to use cake flour instead of all-purpose flour as it contains less gluten and makes this homemade vanilla cake more tender.
The vanilla buttercream frosting is made with softened butter, a touch of cream cheese, powdered sugar, and vanilla beans. I use vanilla bean paste in the frosting because it has a deep vanilla flavor.
How to make the Best Vanilla Cake Recipe:
- Use both Egg Whites and Whole Eggs. It creates the perfect fluffy texture. I tried using only egg whites and the texture was very similar to angel food cake. Adding one egg yolk added the right amount of fat and created an extra moist texture.
- Use Cake Flour. Cake flour contains 7-8% gluten while All-Purpose Flour contains 10-12%. When cake flour is used in cakes, it creates a more tender texture.
- Use Baking Powder. Since there is only sugar in this cake, I use baking powder and a lot of it. This helps the cake to rise and give it loft.
- Add the Butter, in cubes, to the Flour. This recipe doesn’t call for the typical cream butter and sugar together. The butter is added to the flour, baking powder, sugar, and salt mixture and beat just until coarse crumbs are formed.
- Use Buttermilk. It creates a perfectly moist and tender texture.
- Bake just until the cake tester comes clean. Use two 9-inch pans or three 8-inch pans. The cooking time will depend on the depth of the cake batter. The best way to figure out if the cake is baked through enough is to place a cake tester in the center of the cake.
What are some cake baking essentials?
8-inch cake pans
Angled spatula
Kitchenaid Mixer
Best Homemade Cake Recipes:
Yellow Cake with Milk Chocolate Frosting
Love at First Sight Chocolate Cake
Lemon Olive Oil Cake
Coconut Cake
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Vanilla Cake Recipe
Equipment
Ingredients
- 2 large Eggs
- 3 large Egg Whites
- 1 cup Buttermilk
- 2 Tablespoons Oil
- 2 teaspoons Vanilla
- 1 1/2 cups Sugar
- 2 1/4 cups Cake Flour
- 1 Tablespoon Baking Powder
- 3/4 teaspoon Salt
- 1 cup Unsalted Butter (softened and cut into cubes)
Vanilla Buttercream Frosting:
- 1 cup Butter (softened)
- 4 ounces Cream Cheese (softened)
- 4 cups Powdered Sugar
- 2 teaspoons Vanilla or Vanilla Bean Paste
- 1 Tablespoon Cream or Milk (optional)
Instructions
- Preheat oven to 350 degrees.
- In a small bowl, whisk together eggs, buttermilk, oil, and vanilla.
- In a stand mixer, stir together flour, sugar, baking powder, and salt.
- Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.
- Add the 1/2 of the egg-milk mixture and beat the batter is light and fluffy. Add remaining egg-milk mixture and mix just until combined.
- Lightly spray two 8-inch or 9-inch cake pans with non-stick cooking spray. Pour batter evenly between the cake pans. Bake for 20-24 minutes, depending on the depth of cake pans. Remove cakes from oven when toothpick or cake tester comes out clean. Let cool before removing from pans.
Vanilla Buttercream Frosting:
- In mixing bowl, cream together butter and cream cheese for 4 minutes.
- Add powdered sugar and beat for 2 more minutes. Add vanilla and milk (if needed).
- Once the cake layers have cooled, frost with vanilla buttercream frosting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Turned out so good! Will be my go to for birthdays from now on. Thank you for sharing your recipes I have made several of them and they’re always delicious.
I made your cake today and this cake is fantastic. Moist lite and airy. My husband ❤️ it. I made a chocolate buttercream for it. Next time I’ll definitely do the vanilla buttercream.
Thank you for sharing this recipe
Carol
I made this cake it was very good, but it had a texture like a pound cake. I am reading other people’s comments about it being light and airy. Is there something I did wrong or does it have a dense texture?
This recipe came out perfect ❤️❤️❤️
Incredible recipe!
I wish you’d put a nutritional analysis in with the recipes. I worry about anything that has 1/2 pound of butter in the cake, and another 1/2 pound in the frosting. I can hear arteries slamming shut from here.
Hahaha, I get it! I just added the nutritional information to the vanilla cake recipe. I use a software so it is an estimate but it does break it down for you. I hope that helps!
I have now made this cake 3 times. Twice with a strawberry buttercream frosting (using crushed dehydrated strawberries) and a chocolate buttercream. This cake is without a doubt the most delicious, perfect vanilla cake I have had, let alone made, after years of looking for the perfect vanilla cake recipe. This is it.
Using cake flour definitely makes a difference too.
Gearing up to make it again for my son’s upcoming birthday! 🎂
Pairing this cake with strawberry buttercream? Just BRILLIANT!! I am so glad that you love this recipe, thank you so much for trying it out!
Have you used this recipe for cupcakes???
So good! I personally love chocolate cake but I made this for my husband and it was really good! Melts in your mouth!!!!! Always love cream cheese frosting, too!
I made this as a gift for my friend’s birthday, she loves vanilla cake…. I actually made 2 cakes and kept one for myself…. I loved it, I’m more of a chocolate cake lover myself, but this cake was delicious…
Hi! Do the refrigerated ingredients need to be at room temperature?