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

• 2 1/4 cups cake flour
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/8 cups room temperature unsalted butter
• 1 1/8 cups white sugar
• 4 large eggs at room temperature
• 1 large egg white at room temperature
• 1 cup milk at room temperature
• 1 1/2 teaspoons vanilla essence
• 2 cups room temperature salted butter
• 3 3/4 cups sifted powdered sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla essence

Step 1: Prepare the Oven and Cake Pans

Start by preheating your oven to 325℉ (165℃).

While the oven is heating, spray two 8-inch round cake pans with baking spray to prevent sticking.

Set the prepared pans aside for later use.

Step 2: Prepare Dry Ingredients

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

This ensures they are well combined and evenly distributed in the batter.

Set the bowl aside once mixed.

Step 3: Create the Batter

Using an electric mixer, beat the butter and sugar together until creamy, which should take about 1-2 minutes.

Then, add the eggs and egg white one at a time, making sure to beat well after each addition.

Gradually add the flour mixture alternately with the milk, starting and ending with the flour mixture.

Finally, stir in the vanilla extract to complete your batter.

Step 4: Divide Batter and Bake

Evenly divide the batter between the two prepared cake pans.

Place the pans in the preheated oven and bake for 25-30 minutes, or until a cake tester or toothpick inserted into the center comes out clean.

Once baked, allow the cakes to cool in their pans for a few minutes before turning them out onto a cooling rack.

Step 5: Prepare the Frosting

In a clean bowl, use an electric mixer to beat the butter and powdered sugar together until well combined.

Gradually add cream and vanilla, continuing to beat the mixture until it becomes light and fluffy, creating a smooth frosting.

Step 6: Assemble and Decorate the Cake

Once the cake layers have cooled completely, place one layer on a cake plate.

Spread about half of the frosting evenly over the top.

Place the second cake layer on top of the frosted layer.

Use the remaining frosting to cover the top and sides of the cake.

Decorate as desired and enjoy your beautifully frosted cake!