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The Best Vanilla Cake

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This vanilla cake is soft, fluffy and delicious! Covered in vanilla buttercream frosting, this vanilla cake is really the best.

vanilla cake slice

Classic Vanilla Cake

This buttery golden vanilla cake is moist and delicious. Covered in vanilla buttercream, it is a great classic recipe for any occasion.

It’s no secret that I have been on the hunt for the best vanilla cake recipe. My friends and neighbors know when I start going down the rabbit hole of trying different recipes and tweaks. I will often show up at their houses with several vanilla cakes for them to try. I know…it’s hard being my friend.

So here’s the deal.

Everyone has their idea of the best vanilla cake, and apparently no one can agree. My ideal cake is one that both tastes delicious but is sturdy enough to decorate. So it’s important to note that this recipe does have a slightly denser texture than a sponge cake. While you want a cake that is “light and fluffy,” you also need something that is not going to fall apart when it’s time to decorate it.

So after 5,349 attempts (I lost count) at a vanilla cake recipe, I have finally created my perfect one. I tweaked my original recipe based on feedback from others.

I also learned a lot about what each ingredient in cake batter does and how it can impact the recipe. I’ll share with you why the different ingredients are important, methods for making the best vanilla cake and tips to make sure you are successful.

vanilla cake_slicing

Why is this Vanilla Cake so Good?

This is what makes this vanilla cake so good:

  • Tender crumb from cake flour
  • Fluffy from the egg whites
  • Extra buttery and strong vanilla flavor
  • Moist cake from creaming the butter

Traditional Creaming vs Reverse Creaming Method

There are two common methods for making a cake batter: traditional creaming and the reverse creaming method. It’s important to understand the difference each method.

The traditional creaming method starts by beating the butter and sugar together. The eggs are added one at a time. Then the flour and liquid ingredients are added to the butter mixture. As soon as the flour is added, the gluten (protein in the flour) starts to form. When the cake is baked, the air trapped in the butter expands and creates a light and fluffy cake.

The reverse creaming method starts by beating the flour, sugar and butter together. The flour particles are coated with the fat (butter) which reduces the gluten formation. Then the eggs and liquid ingredients are added. Since this process slows the formation of gluten, it makes a more tender, finer crumb.

This vanilla cake uses the traditional creaming method to produce a light and fluffy cake. It’s not as fool-proof as the reverse creaming method so pay close attention to the steps and length of times when mixing.

vanilla cake rounds baked

Cake Batter Ingredients

Here is a quick overview of what each ingredient does in the vanilla cake batter:

  • Flour – Flour provides structure in the cake. A low protein cake flour produces a cake with a light and tender texture. If you don’t have cake flour, you can make your own using all purpose flour. For this recipe, remove 4 tablespoons of your all-purpose flour and substitute in 4 tablespoons of cornstarch.
  • Eggs – Egg whites help with the moisture in the cake since they are a liquid. The egg whites also provide structure and help leaven the cake.
  • Butter – Fat is a tenderizer and adds moisture and flavor to the cake. Butter allows the cake to create air pockets which makes it light and airy.
  • Sugar – Sugar obviously gives the cake sweetness, but it is also a tenderizer for the cake. It bonds to water molecules and suspends them in the structure to lock in moisture. By weakening the bonds of proteins in the flour and eggs, it breaks down the structure a bit to create a tender crumb. Although too much sugar and the cake can fall apart.
  • Baking powder and baking soda – These chemical leaveners use carbon dioxide gas to lighten and lift the cake.

If you want a detailed explanation of the science behind each ingredient and what is does to the batter, I highly recommend checking out the Baking Science: Cake Batter posts.

Did I lose you? Ok, science class is over. Let’s get back to baking.

vanilla cake full

Tips Before You Get Started

  • Follow the recipe – Read the instructions before starting. Read them again and then start baking.
  • Bring ingredients to room temperature – Make sure that your eggs, butter, and milk are at room temperature. I usually set out my ingredients about an hour before baking. This helps the ingredients come together better. Cold ingredients do not come together well in cake batter. Don’t skip this step.
  • Weigh your ingredients – If you don’t have a digital food scale, get one. Weighing your ingredients will ensure everything comes out consistently. It is amazing how inaccurate cups are in baking. You can easily over measure the flour in a cup, but grams on a scale are always accurate. Just get the dang scale.
  • Use a high-quality butter – Butter quality matters when it comes to flavor. The butter I use has an 82% milk fat content. Most American butter contains 80% butterfat. I recommend the Kerrygold butter brand if you are in the U.S.
  • Know your oven – Understanding your oven is a huge advantage in baking. You can get a digital oven thermometer to see what temperature it is really baking at. You may need to adjust the temperature based on your oven.
  • Preheat your oven – You should always preheat your ovens for a minimum of 30 minutes. You can do this while you’re waiting for your ingredients to come up to room temperature.

vanilla cake_spring

How to Prepare Pans

  • Step 1: Use room temperature butter and your fingers to coat the inside of the pans. Don’t forget the sides!
  • Step 2: Put about 3-4 tablespoons of flour into the pan. Use your hands to tap the outside sides of the pan so that the flour moves around. Make sure there is a light even coat of flour.
  • Step 3: Dump the excess flour into the next pan and repeat. Discard any remaining flour.
  • Step 4: Cut circles of parchment paper and place at the bottom of the pans.

How to Get Flat Cakes

This cake recipe bakes up fairly flat. However, I do use the Wilton Bake-Even Strips to ensure they bake flat. You wet the fabric strips and wrap them around the cake pan while it is baking. If you have a cake recipe that tends to dome up, these are perfect for keeping the cake top flat.

Note: If you are looking to do a naked cake and need golden brown sides, I would not recommend using the cake strips.

How to Decorate Your Cake

The beauty of a vanilla cake is that you can go super simple or go all out with the latest trends. You can add a fault line using different layers of buttercream frosting. Add some horizontal stripes using different colors of frosting to create a striped cake look or paint the buttercream for a really stunning look.

For this cake, I used the Wilton icing combs to create some texture around the sides. I added some spring flowers around the sides. You can use these different tips to create some beautiful buttercream flowers.

For this cake I used these tools:

vanilla cake rounds

What if I Need Another Size Cake?

This recipe makes three 6 inch cake layers. This recipe will make two layers of an 8” inch cake. If you want a larger cake with three layers, I suggest you double the recipe. Use any remaining batter to make cupcakes. Note that with a larger cake, the baking times may be a little longer. Be sure to keep an eye on your cakes as they bake.

Hope you enjoy this vanilla cake recipe. If you like this recipe, you can check out a few of my other cakes:

vanilla cake slice
Print Pin

Vanilla Cake

This recipe makes three 6 inch layers.
Course Dessert
Cuisine American
Keyword vanilla cake
Prep Time 20 minutes
Cook Time 35 minutes
Servings 10 servings

Ingredients

  • 2 cups cake flour (280 g)
  • 1 teaspoon salt
  • 2 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 4 egg whites
  • 2 sticks of butter (226 g) - room temperature
  • 1 1/4 cups sugar (280 g)
  • 2 tsp vanilla
  • 1 cup milk room temperature
  • 1/2 cup sour cream (125 g) room temperature

Buttercream Frosting

  • 1 cup butter (227 g) room temperature
  • 1/2 cup shortening (Crisco) (100 g)
  • 6 cups sifted powered sugar (750 g)
  • 1/4 cup milk
  • 1 tablespoon vanilla

Instructions

  • Preheat oven to 350°F/177°C. Butter and flour three 6 inch cake tins and line with parchment paper.
  • Combine all the dry ingredients (cake flour, salt, baking powder and baking soda) in a medium bowl, whisk together and set aside.
  • In a small bowl, mix the milk, sour cream and vanilla together. Set aside.
  • Using a handheld or stand mixer with the paddle attachment, beat the butter and sugar on medium speed (4) for about 3 minutes until smooth and creamy. Scrape down the sides of the bowl with a spatula.
  • Whisk the egg whites together with a fork and slowly drizzle the egg whites into the mixture. Keep it on low speed (2) until all the egg whites are added and then increase the speed to high (8) for about 1-2 minutes until combined. (May look curdled but it will smooth out as you beat). Scrape down the sides of the bowl.
  • On low speed, add half of the dry ingredients and mix until barely incorporated. Then add half of the milk mixture and mix for a few seconds. Then add the remaining dry ingredients mixing for a few seconds and then add the remaining milk mixture.
    Turn off the mixer and mix it by hand with a rubber spatula to make sure the batter is combined. Do not overmix the batter.
  • Pour the batter evenly into the pans (about a third of the way full). Bake for about 30-35 minutes until the cakes are cooked. Insert a toothpick into the center of the cake, if it comes out clean then it's done.
  • Allow cakes to cool completely (15-20 minutes) and then gently remove the cakes from the pans and allow them to rest on a wire rack.

Make the Buttercream Frosting

  • In a stand mixer with the paddle attachment, beat butter and shortening on medium speed until smooth and creamy (2-3 minutes). Add half of the powdered sugar and beat of low speed for 30 seconds. Add a 1/4 cup of the milk and mix on low. Add the remaining powdered sugar. Add vanilla. Mix on low for 30 seconds and gradually increase the speed to high and beat for 2 minutes. If it is too thin, add more powdered sugar. If is it too thick, add more milk.

Assemble

  • Add a layer of buttercream between each cake layer. Cover the cake with a thin layer of buttercream. Use an offset spatula and a bench scraper to smooth the frosting. Put the cake in the fridge for at least 10 minutes and then apply another thin layer of frosting to the sides and top of the cake.
    If desired, add food coloring to a small amount of frosting and pipe buttercream flowers on the sides.

Notes

Cake flour: If you don't have cake flour, you can make your own using all purpose flour. For this recipe, remove 4 tablespoons of the flour and add in 4 tablespoons of cornstarch. 

Reader Interactions

Comments

  1. Danielle

    I have made this recipe twice exactly how the recipe says… and both times my cake turned out to be dense and doughy. Not sure what happened, it definitely wasn’t fluffy.

    Reply

    • Krystal

      Oh no! I’m so sorry to hear this one was giving you trouble. Thank you for reaching out. This must have felt very frustrating and disappointing. Baking can be finicky sometimes, and for fluffiness, it could be a leavening agent or mixing method that’s the culprit. If you’d like, let’s hop on a chat soon and we can talk through it.

      Reply

    • Denotra Taylor

      I made this also for the first time and mine did not rise. I don’t know if I over mixed it but I followed the recipe to the T!

      Reply

      • Krystal

        I’m sorry it didn’t work out for you. Make sure you check the expiration of your baking soda. Another common issue can be the oven temperature or opening the oven too early.

        Reply

    • Krystal

      I have not tested a non-diary milk with this recipe but I don’t see why it wouldn’t work. I’m not sure which milk you use but maybe an almond milk would be a good substitute. Let me know how it works!

      Reply

  9. Michelle Edwards

    Have you tried this cake for a layered naked cake? Just wondering if it will hold up to that application? Trying to find a good vanilla cake recipe for a 3 tiered wedding cake (naked)…with 4 layers in each tier.

    Reply

    • Krystal

      Oh no! I’m so sorry to hear it was giving you trouble. Thank you for reaching out. Baking can be finicky sometimes, it could have been that it needed a few more minutes in the oven or your oven wasn’t quite hot enough. If you’d like, let’s hop on a chat soon and we can talk through it.

      Reply

  11. Rachel Doyle

    Have you ever tried to make this recipe into an 8″ cake? Would I double the recipe to do this? Thank you for your help

    Reply

    • Krystal

      I have made this recipe into a 8″ cake but it only makes two layers. If you want three layers, you may have to double it and have a little bit left over that you can use for extra cupcakes.

      Reply

  12. Sandrika Jackson

    5 stars
    I followed your recipe to the T and it came out perfectly! I absolutely loved it and I can’t wait to try some more of your recipes!

    Reply

    • Krystal

      I would suggest only using cake flour. If you don’t have cake flour, take 4 tablespoons of flour out and add 4 tablespoons of cornstarch to the flour.

      Reply

    • Jennifer Davies

      What is shortening I live in Scotland and have never heard of it and is cake flour just self raising flour as again have never heard of cake flour thanks 😊

      Reply

      • Krystal

        Shortening is similar to lard. If it is difficult to find, you can substitute for the same amount in butter. Cake flour has a lower protein content and gluten than all-purpose flour. However, I have used all-purpose flour for this cake and it works out fine. If you want a cake flour hack: For every 1 cup of all-purpose flour, remove 2 tablespoons of the flour and add 2 tablespoons of cornstarch to the flour.

        Reply

  16. Safina

    Can I use plain flour instead of cake flour its not available here kindly respond also can I make mini cakes out of this recepie

    Reply

    • Krystal

      I would suggest only using cake flour. If you don’t have cake flour, take 4 tablespoons of flour out and add 4 tablespoons of cornstarch to the flour. We don’t have cake flour here in the Netherlands either, so I just look for the flour that has the lowest protein content. Hope that helps!

      Reply

  17. Sara

    Very yummy!! I did use salted butter and it is a little salty. Next time I make it I will make sure I use unsalted. It was still very delicious.
    Thank you for sharing.

    Reply

  18. Erica

    How much milk for the icing? It’s says to add 1/4 and then add the powder and the rest of the milk to add, but 1/4 is all the recipe calls for. Thank you

    Reply

    • Krystal

      It’s just 1/4 cup of milk. You can add it all at the same time. I’ve updated the recipe. Thanks for pointing that out.

      Reply

  19. Nar

    Hi! I’m planning to attempt this recipe later this week– can I use some kind of gluten free flour (I have the all purpose, baking, 1:1, almond) instead of cake flour? Which do you recommend? Thank you!

    Reply

    • Krystal

      I have not tested this recipe with gluten free flour as I’m not super familiar with it. I would try either the all-purpose or baking one. Let me know how it turns out!

      Reply

  20. Crystal

    5 stars
    Everybody loved this cake at my sons dedication at church. Does this recipe do well for cupcakes? Thanks I look forward to hearing back from you.

    Reply

  21. Nicole

    5 stars
    Hi! I tried baking your cake and it tastes amazing! But it only made enough for 1 6 inch pan and my batter was super think and while it was baking, it started overflowing and spilling over the sides. I thought I followed the recipe exactly but I’m not sure what I did wrong. Would you help me figure it out? I wanna bake this cake for my sister-in-law’s birthday next week. Thank you!

    Reply

    • Krystal

      Sorry to hear you had a bit of trouble. The recipe should produce enough batter to fill three 6 inch diameter pans. My pans are 2 inches tall. I normally fill about 2.5 cups of batter into each one. You should only fill the pans about a third of the way full. Sounds like you overfilled the pans if they started to overflow and spill out the sides. Be sure to follow the instructions carefully and I’m always available to help you troubleshoot if you need more assistance.

      Reply

  23. Niki

    I followed the recipe exactly and the batter was super light and fluffy. Right then I knew it was going to be a GREAT CAKE. This is the best recipe and directions I’ve come acrosss yet. Thank you for sharing.

    Reply

  25. Ashley Smith

    I initially baked this cake with no changes and it was amazing! Now, I’m looking to use coconut flour and monk fruit sweetener to make it as close to keto as possible. Any suggestions?

    Reply

  26. Nancy

    5 stars
    Just made this cake this morning- Gorgeous!
    Love the texture and flavor. Will certainly make again. Thank you.

    Reply

  27. Jess

    I am baking this cake for a birthday party, and am doing it the day before. How should I store until the party? Room temp or refrigerated?

    Reply

    • Abi

      I think leave it in the fridge then take it out an hour or 2 before the party to bring it to room temperature. If you leave it at room temperature for the day then the buttercream may melt

      Reply

  28. Tessa

    5 stars
    Can I use this to make cupcakes? I’m in love with this recipe and make the cake often but would like to use the batter for cupcakes for my daughters first birthday. Use the recipe as in and just bake for much less time or does the recipe need modifications?

    Reply

  29. Amanda

    If I was wanting to flavour the buttercream with, say peanut butter, could I just sub the shortening for pb, or will that change the structure too much?!

    Reply

    • Krystal

      I haven’t tested it, but I think that would be ok as long as you keep the butter in there. The shortening helps keep it more stable especially in higher temperatures.

      Reply

    • Krystal

      I have switched it back to the original recipe with the sour cream and the baking soda. I’m going to make a completely separate post/recipe for the updated version. They are both great cakes, but everyone has such different preferences for cakes. Sorry for any confusion.

      Reply

  33. Danielle

    5 stars
    I made this last night and it’s delicious! Do you know the nutritional information? Specifically how much protein in a serving? Thanks!

    Reply

  35. Mariane

    Your recipe look amazing and I would like to do it tomorrow for my daughter’s birthday. Do you think that it will be as good if I add confettis?
    Thank you 🙂

    Reply

    • Krystal

      I think you can add confetti sprinkles just make sure to use jimmies instead of nonpareils. The nonpareils tend to bleed the color into the cake.

      Reply

  37. Cindy

    I just got the cake out of the oven. It looks yummy! Anxious to see how it taste. I don’t need it until Wednesday for my granddaughters birthday. I baked ahead to save time. Should I freeze it or just refrigerate? I’m going to ice it on Tuesday.

    Reply

    • Krystal

      The best thing to do is to wrap the cakes tightly in plastic saran wrap. Then you can place them into a large ziplock and place in the freezer. This actually locks in the moisture and makes them easier to decorate. When you are ready to decorate, pull them out of the freezer, unwrap them and add your buttercream frosting.

      Reply

    • Deseree

      5 stars
      I’m so happy I came upon this recipe. This vanilla recipe was anything but “vanilla”! I had a taste of the batter and it was difficult to stop myself from eating too much. Soo tasty! And these cakes are so light and fluffy, they were teetering on the fence between a cake and a soufflé. I love them! Such a great vanilla flavor too. The sour cream really makes it. Krystal, your hard work is sooo appreciated!!

      Reply

  39. Karen N.

    5 stars
    I made this recipe for a baptism cake and cupcakes and it is the best vanilla cake I have ever made! I did two 9 in cakes and doubled the recipe and used the leftover batter for cupcakes. This recipe will be my go to cake recipe for sure! Thanks for sharing the great baking tips!

    Reply

    • Krystal

      I usually cut out parchment paper circles. You can place the cake tin on top of the parchment paper and then using a pencil trace a circle around the pan. Then cut the circle out. Then I use soft butter to coat my pan and dust it with flour. Make sure to remove any excess of the flour. Then place your parchment circle at the bottom of the pan (should not come up the sides). Then you’ll pour your batter on top of the parchment circle into the pan.

      Reply

  43. Lori Turoso

    4 stars
    Krystal, thank you for the recipe! It was good, but a tad dry. I think I’ve figured out the issue. Two cups of AP flour, I use King Arthur, is 240 gm per their website. If you use cake flour it’s even less, for example Swan’s Down cake flour is 118.6 gm a cup not sifted and 105.6 gm sifted. Measuring cups vary so much. I made the cake using KAF using their 1 cup of 120 gm. I forgot I did this, the next cake I went by your gram weight and cake was dry. Did you measure by cup or weight? But that’s were people are going wrong saying it’s dry. Too much flour. Thanks for reading through this. Let me know your thoughts. Nonna the Baker

    Reply

  46. Cindy

    Has anyone ever tried doubling the recipe? Curious to know how it turned out. I use this recipe a lot, but have never tried doubling. It would be much easier to do it that way, if it turns out good.

    Reply

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