Few desserts can rival the timeless charm of a perfectly baked vanilla cake. Soft, fluffy, and lightly sweet, this cake is ideal for birthdays, celebrations, or just a cozy afternoon treat. The best part? It’s simple to make, even for beginners!

📝 Ingredients

For the Cake:

• 2 ½ cups (310 g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup (230 g) unsalted butter, softened
• 1 ¾ cups (350 g) granulated sugar
• 4 large eggs, room temperature
• 1 tbsp pure vanilla extract
• 1 cup (240 ml) whole milk, room temperature

For the Buttercream Frosting:

• 1 cup (230 g) unsalted butter, softened
• 3 ½ cups (450 g) powdered sugar
• 2–3 tbsp heavy cream or milk
• 1 tsp vanilla extract
• A pinch of salt

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🍳 Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans, or line them with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

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

Step 3: Cream Butter and Sugar

In a large mixing bowl, use a hand or stand mixer to beat the butter and sugar on medium speed for 3–4 minutes until light and fluffy. This step incorporates air, making your cake soft.

Step 4: Add Eggs and Vanilla

Beat in the eggs, one at a time, mixing well after each addition. Then add the vanilla extract.

Step 5: Alternate Wet and Dry Ingredients

Reduce the mixer speed to low. Add the flour mixture in three additions, alternating with the milk in two additions. Begin and end with the flour. Mix until just combined—don’t overmix.

Step 6: Bake the Cake

Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool the Cake

Allow the cakes to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely before frosting.

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🧁 Make the Buttercream Frosting

1. In a large bowl, beat the butter until creamy (about 2 minutes).
2. Gradually add the powdered sugar, 1 cup at a time, mixing on low speed to avoid a sugar cloud.
3. Add the cream, vanilla, and salt. Beat on high speed for 3 minutes until fluffy.
4. Adjust consistency: more sugar for thicker frosting, more cream for thinner.

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🍰 Assemble the Cake

1. Place one cake layer on a serving plate.
2. Spread a generous layer of buttercream over the top.
3. Place the second layer on top and frost the top and sides of the cake.
4. For a smooth finish, use an offset spatula or cake scraper.
5. Decorate with sprinkles, fruit, or edible flowers if desired.

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💡 Tips for Perfect Vanilla Cake

• Use room temperature ingredients for even mixing and a light crumb.
• Avoid overmixing the batter to keep the cake tender.
• For an extra moist cake, brush layers with a simple sugar syrup before frosting.
• This cake can be made 1 day ahead—just wrap layers in plastic wrap and store at room temperature.

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🧊 Storage Instructions

• Room Temperature: Store covered for up to 2 days.
• Refrigerator: Store in an airtight container for up to 5 days. Bring to room temperature before serving.
• Freezer: Wrap unfrosted cake layers tightly and freeze for up to 2 months.

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✨ Final Thoughts

A homemade vanilla cake is more than just dessert—it’s a canvas for creativity. Whether you keep it classic or dress it up with fruits, chocolate ganache, or colorful decorations, this recipe guarantees a light, fluffy, and flavorful result every time.