Homemade Vanilla Cake Recipe - Live Well Bake Often (2024)

This homemade vanilla cake recipe isn’t short on vanilla flavor! There’s a tablespoon of vanilla extract in the cake itself and in the vanilla buttercream frosting. This is the perfect cake for any occasion!

There’s something so special about a classic vanilla cake. Although I love indulging in a slice of ultra rich double chocolate cake now and again, I find vanilla desserts to be more versatile.

Take this simple vanilla cake recipe, for example. It can be served as is, or you can add seasonal sprinkles on top to suit any holiday. You could even add a few drops of food coloring to the vanilla buttercream to match the occasion.

But don’t you go thinking I’d ever share a boring vanilla cake recipe with you all! Oh no, this cake is packed with pure vanilla flavor.

Both the cake batter and the frosting are flavored with vanilla extract. I also used a combination of cake flour and buttermilk in the batter to create fluffy but moist cake layers. This is a vanilla cake you’ll never get bored of, promise.

Ingredients for This Recipe

I adapted this vanilla cake with buttercream frosting from my homemade white cake recipe, which uses ingredients you likely have in your pantry already. Note that all of the ingredients need to be at room temperature before making the cake, even the buttermilk.

Here’s an overview of what you’ll need to make the cake and the buttercream frosting:

• Cake flour:Cake flour has a lower protein content than all-purpose flour, which results in a lighter, fluffier cake. If you don’t keep cake flour in the house, you can make your own for this recipe.
• Baking powder & baking soda:This helps the cake layers rise in the oven. My white cake recipe only uses baking powder, but I found that reducing the baking powder and adding some baking soda helped to create a soft and fluffy vanilla cake.
• Salt:Balances out the sweetness in the cake and frosting and enhances the vanilla flavor.
• Buttermilk:Buttermilk helps to create a cake that’s soft and tender.Make sure your buttermilk is at room temperature or about 70°F (21°C). If you don’t have any on hand, you can make your own buttermilk substitute.
• Oil:I love to incorporate oil into my cakes, so we’re adding 1/4 cup of oil along with the butter. This is a trick I learned when I created my lemon blueberry bundt cake recipe, it helps to keep the cake moist even after a few days. Be sure to use a neutral flavored oil, like canola or vegetable oil.
• Vanilla extract:There’s a full tablespoon of vanilla extract in the cake AND in the frosting. This is not a mistake! Be sure to use pure vanilla extract for the best flavor too.
• Butter:You’ll need five sticks of butter to make the frosting and cake layers. Set the butter on the counter about an hour or so before making the cake. You need the butter to be at room temperature before beginning the recipe.
• Granulated sugar:Sweetens the batter without altering the flavor.
• Eggs:These add structure to the cake.If you forget to bring the eggs to room temperature, set them in a bowl of warm water for 10 minutes before proceeding with the recipe.
• Powdered sugar:Makes for a fluffy, sweet vanilla frosting. Don’t substitute granulated sugar, as that’s too grainy for making frosting.
• Heavy cream:Helps thin out the frosting while keeping it rich. You may use regular milk instead, if desired.

How to Make Homemade Vanilla Cake

This recipe has three stages: making the cake layers, making the vanilla cake frosting, and assembling the cake.

To make the cake layers, whisk together the dry ingredients in a large bowl. In another bowl, whisk together the buttermilk, oil, and vanilla extract.

Add the butter to the bowl of a stand mixer fitted with a paddle attachment. Beat the butter on low speed until smooth, then slowly pour in the granulated sugar. The butter and sugar must be beaten together at medium speed for roughly four to five minutes. Do not skip this step! This adds lots of air to the butter mixture and makes for a supremely fluffy cake.

Once the butter and sugar mixture is light and fluffy, mix in the eggs one at a time.Make sure to stop and scrape around the bottom and sides of the bowl after each egg. This will ensure they’re properly mixed with the creamed butter and sugar.

Add the dry ingredients to the butter mixture in three increments, alternating with the buttermilk mixture. Make sure to only mix in each addition on low speed until just combined. Once the batter is combined, divide it between two greased and lined 9-inch round cake tins.

Bake the cake layers until a toothpick inserted in the middle comes out clean. Let them cool in their pans for 20 minutes before removing and cooling completely on a wire rack.

While the cake layers cool, make the vanilla buttercream frosting. I used my homemade vanilla buttercream for this recipe and scaled it up so there was enough for the cake.

Homemade frosting is as simple as beating the butter until smooth using a stand mixer or handheld mixer, then gradually adding in the powdered sugar.Add the salt, cream, and vanilla last and mix until fully combined.

Once the cake layers have cooled completely and the frosting has been whipped up, it’s time to assemble the cake!

I recommend leveling the tops of each cake layer with a cake leveler or a serrated knife. This makes it easier to stack the cake layers on top of each other and makes the finished cake look more polished.

Then, all that’s left to do is to spread frosting atop the first layer of cake, place the second layer carefully on top, and finish frosting the cake.

Frequently Asked Questions

Can I Make This Recipe in a 9×13-inch Pan?

Yes! Grease a 9×13-inch pan with nonstick cooking spray, pour the batter into the pan, and spread it out into one even layer. Bake at 350°F (180°C) for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.

Can I Make a Three-Layer Cake Instead?

Yes, simply divide the batter between three 8-inch round cake pans. Adjust the baking time to 23 to 28 minutes.

Can I Prepare the Cake in Advance?

You can prepare this vanilla cake from scratch one to two days in advance and store it in an airtight container at room temperature or in the refrigerator. You can also freeze the cake layers and frosting in separate containers for up to three months and thaw to room temperature before assembling the cake.

Can I Use This Recipe To Make Cupcakes?

Yes! This recipe will make about 30 to 32 cupcakes. Make sure to only fill each liner about 2/3 of the way full and adjust the baking time to 16 to 20 minutes. If you prefer less cupcakes, you may cut the recipe in half.

More Simple Cake Recipes to Try!

• Cream Cheese Pound Cake
• Classic Chocolate Layer Cake
• Red Velvet Cake
• Pineapple Upside Down Cake
• Carrot Cake

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