easy vanilla cake

The Best Vanilla Cake Recipe - A vanilla cake recipe that is quick, easy, and delicious! Made from scratch, this cake is perfect for every occasion!

The Best Vanilla Cake Recipe

all-purpose flour

baking powder

baking soda

salt

butter (softened to room temperature)

sugar

eggs (at room temperature)

buttermilk (at room temperature)

vanilla extract

Chocolate Buttercream Frosting

Preheat oven to 350º F. Prepare three 8-inch cake pans by spraying with baking spray or buttering and lightly flouring.

Combine flour, baking powder, baking soda, and salt in a large bowl. Whisk through to combine. Set aside.&nbsp;

Cream butter until fluffy and then add sugar. Cream together for about 8 more minutes.

Add eggs, one at a time, and mix just until combined.&nbsp;

Add flour mixture and buttermilk, alternately, beginning and ending with flour. Combine each addition until well combined.

Add vanilla and mix until thoroughly combined.&nbsp;

Divide among pans and bake for 25-30 minutes until edges turn loose from pan and toothpick inserted into middle of cake comes out clean.&nbsp;

Remove from the oven and allow to cool for about 10 minutes. Turn out onto wire cooling racks and allow to cool completely.&nbsp;

Frost cake with Chocolate Buttercream Frosting.

This vanilla cake recipe is made in one bowl, and is super moist! One batch makes 3, 8-inch cake layers, and is frosted with vanilla buttercream frosting.

Vanilla Layer Cake Recipe

all-purpose flour (390 grams)

sugar (600 grams)

tsp baking powder (10 grams)

salt (6 grams)

unsalted butter, room temp (226 grams)

buttermilk, room temp (345 grams)

Tbsp vegetable oil (30 grams)

tsp vanilla extract (8 grams)

gel food coloring -

unsalted butter, room temp (678 grams)

sugar (1375 grams)

heavy cream

Preheat oven to 350°F. Line four 7" or...

Preheat oven to 350°F. Line four 7" or three 8" pans with parchment rounds, and grease with non-stick baking spray.

Mix together 3 cups all purpose flour, 3...

Mix together 3 cups all purpose flour, 3 cups sugar, 2 1/2 tsp baking powder and 1 tsp salt in a stand mixer with a paddle attachment or hand mixer until fully combined.

Mix in 1 cup of unsalted butter slowly...

Mix in 1 cup of unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain and the mixture looks crumbly.

Pour in 1 cup of egg whites and...

Pour in 1 cup of egg whites and mix on low until just incorporated. Mix in 1 1/2 cups buttermilk in two installments, on a low speed.

Add in 2 Tbsp of vegetable oil and...

Add in 2 Tbsp of vegetable oil and 2 tsp of vanilla extract and mix at a low speed until fully incorporated.

If you plan to color your cake layers,...

If you plan to color your cake layers, add in the gel food coloring with the vanilla and oil.

Scrape down the sides of the bowl with...

Scrape down the sides of the bowl with a rubber spatula, then beat on a low speed for about 30 seconds to make sure everything is properly mixed together.

Divide the batter evenly between your prepared pans.

Bake for 33-35 minutes or until a toothpick...

Bake for 33-35 minutes or until a toothpick comes out with a few moist crumbs.

Allow the pans to cool for 10 minutes,...

Allow the pans to cool for 10 minutes, then run a small offset spatula around perimeter of the pan to separate the cake from the pan.

Place cake layers into the freezer for 30...

Place cake layers into the freezer for 30 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.

Use a serrated knife to level the tops...

Use a serrated knife to level the tops of the layers right before you plan to assemble your cake, or you can wrap and freeze them in you're making them in advance.

If you make these cake layers in advance...

If you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before making your cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble your cake.

While the cake layers bake and cool, make...

While the cake layers bake and cool, make the vanilla buttercream frosting.

Beat 3 cups of unsalted butter on a...

Beat 3 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment, until smooth.

Mix in 1 Tbsp of vanilla extract or...

Mix in 1 Tbsp of vanilla extract or vanilla bean paste and 1 tsp salt on a low speed.

Slowly add in 11 cups of powdered sugar,...

Slowly add in 11 cups of powdered sugar, 1 cup at a time. Alternate with small splashes of 1/3 cup of cream.

Continue to mix on low speed for a...

Continue to mix on low speed for a few minutes, until the desired consistency is reached. 

If the frosting is too thick, add in...

If the frosting is too thick, add in additional cream (1 TBSP at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

If you plan to color the buttercream, add...

If you plan to color the buttercream, add in the gel food coloring once the frosting is fully made, and beat on low until it reaches the desired color

Stack and frost cake layers on a greaseproof...

Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.

Add an even layer of buttercream between each...

Add an even layer of buttercream between each cake layer with a large offset spatula.

Add a thin coat of frosting around the...

Add a thin coat of frosting around the cake, fully cover the cake layers.

Smooth using a bench scraper, then chill the...

Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.

Add a second, thicker layer of frosting to...

Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper. Then decorate as desired!

https://mediavine-res.cloudinary.com/video/upload/ro6unyvdoi2roff3ton3.mp4

How To Make Vanilla Layer Cake Batter From Scratch

Soft and tender vanilla cake covered in vanilla buttercream.

Easy Vanilla Cake

(2 and 1/4 cups) plain flour or all purpose flour

(1 and 1/4 cups) caster sugar or granulated sugar

(2 sticks

eggs, room temperature

240 ml (1 cup) full fat or whole milk

60 ml (1/4 cup) full fat Greek yogurt

(4 cups) icing or powdered sugar, sifted

full fat or whole milk

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line three 6-inch round cake pans with baking or parchment paper.

In a large mixing bowl, add flour, sugar, baking powder and salt. Whisk briefly. Add butter and beat with an electric mixer on low speed, until butter is broken into small pea-sized pieces and completely covered in flour.

Next, add eggs, one at a time, while continuing to mix on low speed. Then, pour in milk and vanilla. Start to beat on low speed and then turn up to medium speed. Finally, add Greek yogurt. Mixture should be creamy and smooth.

Divide cake batter between prepared pans. Bake for approximately 25-30 minutes or until a skewer inserted in the middle comes out clean. Carefully transfer cakes to a wire rack to cool completely.

To make the frosting, add butter to a large mixing bowl. Beat with an electric mixer for 2 minutes or until smooth and creamy. Add vanilla.

Add 2 cups of sugar, along with 2 tablespoons of milk, and continue to beat. Add remaining 2 cups of sugar and beat briefly until smooth. If the frosting is too thick, add an extra tablespoon of milk.

 Spread frosting on one cake layer, add the cake layer on top. Repeat. Then cover top and sides with frosting.

Great vanilla cake recipe. I followed the recipe and made one change which was using sour cream instead of Greek yogurt and my cakes came out beautiful! I love that they bake very light and not dark in color. Follow the recipe and you shouldn’t have any problems. Thanks again for this wonderful recipe!!!

Wow! I’m so glad I found your web page, all your recipes are Aaaamazing! Specially this one and the red velvet are a gem!! 💜

https://mediavine-res.cloudinary.com/video/upload/t_original/v1617064354/taxhjqb8ybaora2ewhh2.mp4

You’ll love this soft and tender Vanilla Cake made from scratch. This buttery vanilla layer cake is covered in a simple, creamy vanilla buttercream, making it perfect for parties, birthdays or celebrations.

This All-Purpose Homemade Vanilla Cake Recipe is the BEST Birthday Cake Recipe we&#x27;ve ever tasted! Learn How to Make Vanilla Cake from Scratch... The easy way!

The Best Homemade Vanilla Cake Recipe

cake flour ((or 2 1/4 cups all-purpose flour

unsalted butter, (softened (1 1/2 sticks))

eggs egg

buttermilk

Funfetti Frosting Recipe

Preheat the oven to 350 degrees F. Set out two 9-inch cake pans or one 9X13-inch baking dish. Grease and flour the pans. (If you plan to flip the cake out of the pan, line the bottom with parchment paper before greasing the pan. Trace the bottom of the pans onto parchment paper and cut the pieces out to fit exactly.)

In the bowl of a stand mixer, cream the butter and sugar on high speed, until ultra light and fluffy. (about 3-5 minutes) Then scrape the bowl with a rubber spatula.

In a separate bowl, mix the cake flour, baking powder, baking soda, and salt.

Pour the buttermilk in a large measuring pitcher. Then whisk in the eggs, egg white, and vanilla extract.

Turn the mixer on low and alternate adding in the flour mixture and the buttermilk, until all is combined. Scrape the bowl again. Then beat again for 15-30 seconds, just until the batter is smooth. Do not over-mix the batter.

Pour the cake batter in the prepared pan(s) and place on the center rack in the oven. Bake 9-inch pans for 22-25 minutes, or a 9X13-inch pan for 30-35 minutes. Test the cake by inserting a toothpick into the center. If it comes out clean, remove from the oven.

Cool the cake in the pan for 15 minutes, then carefully flip out onto a cooling rack. Cool completely. Once cooled, frost the cake with Homemade Funfetti Frosting. Then cut and serve!

This mini vanilla cake recipe is made in one bowl &amp; is incredibly moist! One batch makes three, 4 inch cake layers that are perfect for a small celebration.

Mini Vanilla Cake Recipe

all-purpose flour (125 grams)

sugar (200 grams)

tsp baking powder (4 grams)

tsp fine salt (1 grams)

unsalted butter, melted (56 grams)

vegetable or canola oil (56 grams)

egg, room temperature (56 grams)

buttermilk or whole milk, room temperature (120 grams)

tsp vanilla extract (4 grams)

gel food coloring (if desired)

unsalted butter, room temperature (169 grams)

sugar (375 grams)

Preheat oven to 350°F/175°C. Line three 4-inch or...

Preheat oven to 350°F/175°C. Line three 4-inch or two 6-inch round pans with parchment rounds and grease with non-stick baking spray. This recipe turns out best with light-colored metal pans - preferably aluminum!

This recipe can be made by hand with...

This recipe can be made by hand with a whisk or with a hand mixer. I prefer making it with a whisk.

In a large bowl, whisk together 1 cup...

In a large bowl, whisk together 1 cup flour, 1 cup sugar, 1 tsp baking powder, and 1/4 tsp salt.

Add 1/4 cup of melted butter, 1/4 cup...

Add 1/4 cup of melted butter, 1/4 cup oil, and 1 egg into the dry ingredients and whisk until combined. The batter will be thick.

Then mix in 1/2 cup buttermilk and 1...

Then mix in 1/2 cup buttermilk and 1 tsp vanilla extract until combined. Whisk the batter together for an additional 30 seconds to make sure everything is properly combined. This will also help lighten up the texture of the cake layers.

If desired, add in gel food coloring. Mix...

If desired, add in gel food coloring. Mix the color in by hand using a rubber spatula, scraping the sides and bottom of the bowl part way through.

Divide batter evenly between the prepared cake pans....

Divide batter evenly between the prepared cake pans. Bake for 32-35 minutes on the middle rack of the oven, or until a toothpick comes out with a few moist crumbs. Allow the pans to cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan.

Place cake layers into the freezer for 20...

Place cake layers into the freezer for 20 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.

Use a serrated knife to level the tops of the layers, then set aside. If you're making these in advance, wrap and freeze them at this point.

While the cake layers bake and cool, make the vanilla buttercream frosting. Beat 3/4 cup butter on medium speed for 30 seconds with either a hand mixer or a stand mixer fit with a paddle attachment.

Mix in 2 tsp vanilla extract or vanilla...

Mix in 2 tsp vanilla extract or vanilla bean paste and 1/4 tsp salt on a low speed.

Gradually mix in 3 cups of powdered sugar...

Gradually mix in 3 cups of powdered sugar and 1 Tbsp + 1 tsp of heavy cream. Scrape the sides and bottom of the bowl with a rubber spatula to make sure everything is properly mixed together.

If the frosting seems too thick, add additional...

If the frosting seems too thick, add additional cream (1 tsp at a time). If the frosting is too thin, add more powdered sugar (a quarter of a cup at a time).

If you want to color the buttercream, add...

If you want to color the buttercream, add in the gel food coloring once the frosting is fully made, and beat on low until it's evenly colored.

Stack and frost cake layers on a small...

Stack and frost cake layers on a small plate or cake stand using a dab of frosting to help stick the first cake layer in place.

Add a thin coat of frosting around the cake that fully covers the cake layers.  Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.

Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper. If you're struggling to get smooth sides on your cake, I share all my tips and tricks in this smooth cake tutorial.

Then decorate as desired! I used a Wilton...

Then decorate as desired! I used a Wilton 1M frosting tip to pipe some fun swirls on top of the cake and topped then with nonpareil sprinkles.

https://mediavine-res.cloudinary.com/video/upload/nf0plpyzattci8bkxivt.mp4

With a super simple method, allergy-friendly ingredients (no eggs or dairy so more kids can enjoy it), and the yummiest flavor, this Funfetti Cake is a favorite!

Favorite Funfetti Cake

all-purpose flour ((or whole wheat flour))

water

vegetable oil ((or avocado oil))

white vinegar

sprinkles

Preheat the oven to 350 degrees F and grease two 6-inch cake pans very well on the bottom and sides with nonstick spray. Line with a round of parchment paper to further prevent sticking.

Add all ingredients, except the frosting, to a medium bowl and whisk gently to combine. Fold in the sprinkles.

Divide the batter between the prepared pans, using about 1¼ cups in each pan.

Bake for 18-20 minutes or until the middle is firm to a light touch and a cake tester inserted into the center comes out clean. Try not to overbake.

Let cool on a wire rack for 5 minutes, then carefully remove the cakes from the pans by running a paring knife around the edges to loosen. Working with one pan at a time, carefully turn the pan over onto a wire rack. The cakes should slide out easily. Let cool completely on the wire rack.

To frost, place one cake onto a cake stand or plate. Add 1/3 of the frosting to the top of the cake. Spread to the edges. Top with the second layer and the remaining frosting, then spread over the top and the sides. Add additional sprinkles if desired.

How many cupcakes did it make? Plan on doing the same for my daughters party :)

Hi Amy! I'm planning on making this as cupcakes the day before my son's party. How do you suggest I store these as you mention wrapping the cake separately in plastic wrap. Should I be wrapping each cupcake separately? If I do that, will the cupcake wrapper loosen from the cake? Thank you!

I made these in cupcake form with my 6 year old today- so easy to make and really yummy! My one year old has several food allergies and I really appreciate recipes that the whole family can eat and that tastes so good too!

This is my perfectly soft, plush, and classic vanilla cake recipe, made completely from scratch! So simple to make and tastes much better than box-mix! Be sure to check out the how-to video!

Vanilla Cake Recipe

unsalted butter (softened to room temperature)

avocado, canola or vegetable oil¹

eggs (room temperature preferred)

Tablespoon vanilla extract

all-purpose flour²

Tablespoon baking powder

buttermilk (room temperature preferred)

Chocolate Frosting (click link

Preheat oven to 350F (177C) and prepare two deep 8&quot; round cake pans³ by lining the bottoms with parchment paper and lightly greasing the sides.  Set aside.

In the bowl of a stand mixer (or in a large bowl using an electric mixer) cream together the butter, canola oil and sugar until creamy and well-combined.

Add eggs, one at a time, beating until thoroughly combined after each addition.

Stir in vanilla extract.

In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.

Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour mixture and mixing until just combined after each addition. The batter should be thoroughly combined, but there may be some small lumps in the batter and avoid over-mixing (and do not use your electric mixer or stand mixer for this step).

Top 7 easy vanilla cake recipes from across the web

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Top 7 easy vanilla cake recipes from across the web

The most viewed easy vanilla cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Vanilla Cake Recipe

Vanilla Layer Cake Recipe

Easy Vanilla Cake

The Best Homemade Vanilla Cake Reci...

Mini Vanilla Cake Recipe

Favorite Funfetti Cake

Vanilla Cake Recipe

The most viewed easy vanilla cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine