Moist Vanilla Cake with Buttercream Frosting

Here’s my go-to vanilla cake recipe, complete with a smooth, creamy buttercream frosting that’s made from scratch. The cake turns out soft and moist every time, and the frosting is just sweet enough without being overwhelming.

This vanilla cake has become my family’s most-asked-for birthday dessert. I typically make an extra batch of frosting because my kids always want more on their slices. And let’s be honest – who doesn’t love having leftover cake in the fridge for a little afternoon treat?

What Kind of Vanilla Should I Use?

For a classic vanilla cake, the type of vanilla you choose can really shape the final flavor of your dessert. Pure vanilla extract is your best bet here – it has a richer, more complex flavor than imitation vanilla, which can sometimes leave an artificial aftertaste. If you want to take things up a notch, try using vanilla bean paste, which gives you those lovely little specks in your cake and frosting while adding intense vanilla flavor. Just keep in mind that if you’re using vanilla bean paste, you can use the same amount as you would extract. And while pure vanilla extract might cost more than imitation, in a recipe where vanilla is the star flavor, it’s worth the extra expense.

Options for Substitutions

While baking requires some precision, there are still several substitutions you can try with this cake recipe:

• Cake flour: If you don’t have cake flour, you can make your own by replacing 2 tablespoons of all-purpose flour per cup with cornstarch. For this recipe, measure out 2 1/4 cups of all-purpose flour, remove 4.5 tablespoons, and add 4.5 tablespoons of cornstarch. Sift together well.
• Unsalted butter: For the cake, you can use salted butter – just omit the added salt in the recipe. In a pinch, you could use oil (same amount), but the texture and flavor won’t be quite the same.
• Milk: Feel free to use any milk you have – whole, 2%, or plant-based alternatives like soy or almond milk. Just note that the richness might vary slightly.
• Heavy cream: For the frosting, you can substitute heavy cream with half-and-half or whole milk, though the frosting won’t be quite as rich. Start with less liquid and add more as needed.
• Vanilla essence: You can use vanilla extract, vanilla bean paste, or even vanilla bean seeds. If using vanilla bean paste or seeds, use half the amount called for.
• Eggs: This is one ingredient you shouldn’t substitute in this recipe – they’re crucial for the cake’s structure and texture.

Watch Out for These Mistakes While Baking

The temperature of your ingredients makes all the difference in this vanilla cake – using cold eggs, butter, or milk straight from the fridge can lead to a lumpy, uneven batter that won’t rise properly, so make sure to let them sit at room temperature for at least 1-2 hours before starting. Another common mistake is overmixing the batter once you’ve added the flour – this develops too much gluten and results in a tough, dense cake instead of a light and fluffy one, so mix just until the ingredients are combined. When making the buttercream, starting with butter that’s too soft or too cold can ruin the texture – it should be soft enough to leave a slight indent when pressed with your finger, but not so soft that it’s melting or shiny. For the most even layers, use a kitchen scale to divide your batter equally between pans, and always test for doneness with a toothpick in the center rather than relying solely on baking time.

What to Serve With Vanilla Cake?

A slice of vanilla cake pairs wonderfully with a cold glass of milk or a hot cup of coffee – these classic drinks help balance out the sweetness of the buttercream frosting. Fresh berries on the side add a nice pop of color and tartness that complements the cake’s rich vanilla flavor. If you’re serving this at a party, consider offering both coffee and tea options, plus some vanilla bean ice cream on the side – the combination of warm cake and cold ice cream is always a crowd-pleaser. For an extra special touch, you can make a quick berry sauce by cooking down some strawberries or raspberries with a bit of sugar.

Storage Instructions

Counter Storage: Your frosted vanilla cake will stay fresh at room temperature for up to 2 days when stored under a cake dome or in an airtight container. If you live somewhere warm, it’s better to pop it in the fridge to keep the buttercream from getting too soft.

Refrigerate: This cake keeps really well in the fridge for up to 5 days. Just put it in an airtight container or cover it well with plastic wrap. The buttercream will firm up, so I recommend letting slices sit at room temperature for about 20 minutes before serving for the best texture.

Freeze: Want to plan ahead? You can freeze the unfrosted cake layers, wrapped tightly in plastic wrap and aluminum foil, for up to 2 months. The buttercream also freezes well in an airtight container for up to 3 months. When you’re ready to use them, thaw overnight in the fridge before assembling.

Make Ahead: You can bake the cake layers up to 2 days in advance and store them wrapped in plastic wrap in the fridge. The buttercream can also be made 2-3 days ahead and kept refrigerated. Just bring the buttercream to room temperature and give it a quick whip before frosting the cake.

Preparation Time	20-30 minutes
Cooking Time	25-30 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 7500-8000
• Protein: 60-70 g
• Fat: 450-500 g
• Carbohydrates: 800-850 g

Ingredients

For the cake:

• 2.25 tsp baking powder
• 1.125 cups sugar
• 1 large egg white (room temperature)
• 2.25 cups cake flour (I use King Arthur cake flour)
• 1 cup milk (room temperature, for even mixing)
• 1.5 tsp vanilla extract (pure vanilla preferred for best flavor)
• 4 large eggs (room temperature, for better emulsification)
• 0.5 tsp salt
• 1.125 cups unsalted butter (room temperature, about 70°F)

For the buttercream frosting:

• 3.75 cups powdered sugar (sifted to remove lumps)
• 0.25 cup heavy cream (makes frosting extra creamy and spreadable)
• 2 cups salted butter (room temperature, slightly soft to touch)
• 1 tsp vanilla extract

Step 1: Prepare Mise en Place and Preheat

• Cooking spray
• 1.125 cups unsalted butter
• 4 large eggs
• 1 large egg white
• 1 cup milk

Start by preheating your oven to 325°F and preparing your two 8-inch cake pans with cooking spray.

While the oven heats, measure out all your ingredients and arrange them on your work surface, making sure the butter, eggs, and milk are all at room temperature—this is crucial for proper emulsification and a tender crumb.

Room temperature ingredients blend more smoothly, creating a more uniform batter with better volume.

Step 2: Create the Dry Ingredient Mixture

• 2.25 cups cake flour
• 2.25 tsp baking powder
• 0.5 tsp salt

In a medium bowl, whisk together the cake flour, baking powder, and salt.

This step distributes the leavening agents evenly throughout the flour, ensuring the cake rises uniformly.

Sift the mixture if you notice any lumps, which helps prevent dense pockets in the finished cake.

Set this dry mixture aside.

Step 3: Cream Butter and Sugar

• 1.125 cups unsalted butter
• 1.125 cups sugar

In a large bowl, beat the room-temperature unsalted butter and sugar together for 1-2 minutes until the mixture is pale and slightly fluffy.

This creaming process incorporates air into the butter, which helps create a light, tender cake structure.

Don’t skip this step—proper creaming is the foundation of a moist, well-structured cake.

Step 4: Incorporate Eggs and Build the Batter

• 4 large eggs
• 1 large egg white
• 1.5 tsp vanilla extract

Add the 4 whole eggs and 1 egg white to the creamed butter and sugar one at a time, beating well after each addition.

This gradual incorporation ensures proper emulsification of the mixture.

Once all eggs are combined, add the vanilla extract and stir until just blended.

The batter should look smooth and slightly creamy at this point.

Step 5: Alternate Dry and Wet Ingredients

• Dry ingredient mixture from Step 2
• 1 cup milk

Begin with the dry ingredient mixture from Step 2, adding half of it to the batter and mixing on low speed until just combined.

Then add half of the room-temperature milk and mix gently.

Repeat with the remaining dry mixture, then the remaining milk, finishing with the dry ingredients.

Always starting and ending with flour prevents the batter from becoming overmixed, which would result in a dense cake.

Mix until each addition is just incorporated—lumps are okay and actually preferable to overmixing.

Step 6: Bake the Cake Layers

• Batter from Step 5

Divide the batter evenly between the prepared pans from Step 1 and smooth the tops gently with a spatula.

Place both pans in the preheated 325°F oven and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

The lower oven temperature ensures gentle, even baking for maximum moisture retention.

Remove from the oven and allow the cakes to cool in their pans for about 15-20 minutes, then turn them out onto a wire rack to cool completely before frosting.

Step 7: Prepare the Buttercream Frosting and Assemble

• 2 cups salted butter
• 3.75 cups powdered sugar
• 0.25 cup heavy cream
• 1 tsp vanilla extract
• Cooled cake layers from Step 6

While the cakes cool, beat the room-temperature salted butter with the sifted powdered sugar until just combined, then add the heavy cream and vanilla extract.

Continue beating on medium speed for 2-3 minutes until the frosting is light, fluffy, and spreadable.

Once the cooled cake layers from Step 6 are completely cool, place the first layer on your serving plate and spread half the frosting evenly over the top.

Place the second cake layer on top and frost the top and sides with the remaining frosting.

I find that slightly soft, room-temperature butter frosting spreads like a dream—if yours seems too firm, let it sit at room temperature for a few minutes.