Perfect Vanilla Cake (Printable)
Light, moist vanilla cake topped with creamy buttercream frosting. A classic dessert perfect for any occasion.
# What You Need:
→ Cake Components
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1 1/2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon pure vanilla extract
08 - 1 cup whole milk, room temperature
→ Vanilla Buttercream Frosting
09 - 1 cup unsalted butter, softened
10 - 4 cups powdered sugar, sifted
11 - 2 tablespoons whole milk
12 - 1 1/2 teaspoons pure vanilla extract
13 - Pinch of salt
# How To Make It:
01 - Preheat oven to 350°F. Grease two 9-inch round cake pans and line bottoms with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside for later use.
03 - Beat butter and granulated sugar with electric mixer on medium-high speed until light and fluffy, approximately 3-4 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract until fully incorporated.
05 - Alternately add flour mixture and milk to butter mixture, beginning and ending with flour. Mix until just combined, taking care not to overmix.
06 - Divide batter evenly between prepared pans. Smooth tops using offset spatula for even baking.
07 - Bake for 28-32 minutes until toothpick inserted into center emerges clean. Rotate pans halfway through baking time.
08 - Let cakes rest in pans for 10 minutes, then invert onto wire racks to cool completely before frosting.
09 - Beat butter until creamy. Gradually incorporate powdered sugar, milk, vanilla extract, and salt. Beat until smooth and fluffy, about 3 minutes.
10 - Spread buttercream layer between cooled cakes. Apply remaining frosting to top and sides, creating smooth finish with spatula.
# Expert Suggestions:
01 -
- This cake has the tender crumb that makes people ask what your secret is
- The buttercream is silky smooth without being cloyingly sweet
- It's forgiving enough for beginners but impressive enough for company
02 -
- Room temperature ingredients blend together seamlessly—cold butter or eggs create tiny lumps that won't disappear during baking
- Overmixing the flour develops gluten, making the cake tough instead of tender
- Completely cool cakes are essential; warm cake layers will slide right off each other when frosted
03 -
- Add a teaspoon of lemon zest to the batter for subtle brightness that cuts through the sweetness
- For especially tall layers, wrap the cake pans with bake-even strips to prevent doming