Simple Vanilla Cake Recipe

Easy and simple Vanilla Cake that bakes fluffy, soft and oh-so-moist. Baked in 6 inch pans, this cake is super easy to decorate and is perfect for small gatherings!

Try my single layered Mini Vanilla Cake next! Find all recipes from Greedy Eats here.

If stick to the fork moist is your kind of Vanilla Cake, you have come to the right place. Topped with smooth and creamy Vanilla Buttercream this cake is perfect for Birthday Parties, Valentines Day or any small get together! 

Taste and Texture:

• Melt in your mouth soft
• Stick to the fork moist
• Fluffy and flavor packed
• Topped with creamy Vanilla Buttercream

What do you need to make a vanilla cake from scratch?

• Butter: Remember to take butter out of refrigerator at least half an hour before you want to make cake batter.
• Leaveners: Both baking soda and baking powder will be required to lift the cake.
• Vanilla: There can never exist a vanilla cake without some good vanilla flavor. And for that flavor to be good, you need to use pure vanilla extract. If you have vanilla beans on your hands, even better! 
• Buttermilk: Use room temperature buttermilk because it will mix well with other ingredients to create a homogenous cake batter. If you don't have buttermilk on hand simply add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk until it reaches ¾ cup.
• Flour: Cake flour is the base of this recipe. Cake flour makes the cake crumb super soft. I don't recommend replacing it with homemade cake flour!

How to make Vanilla Cake:

1. Prepare your pans: by greasing them and and lining them with round cut parchment papers.
2. Beat butter and sugar: Butter must be at room temperature before you start beating it. Beat for good 2-3 minutes to incorporate some air into the batter.
3. Add Egg and egg whites: Beat them well to combine.
4. Next add in dry ingredients: I sift my dry ingredients over wet to save an extra bowl. 😉 Add in buttermilk and beat gently to form batter.
5. Pour batter in pans: Scoop out the batter in cups and pour into pans to get even cake layers. Bake in a preheated oven at 350 deg f until done.

How long does cake take to bake?

This cake will need around 23-26 minutes in the oven. Usually a cake is done baking when a toothpick inserted in the center of the cake comes out clean. 

What makes a cake moist and fluffy?

A combination of leaveners and buttermilk makes the cake fluffy. And believe me buttermilk will make it super moist.

Is there a difference between white cake and vanilla cake?

Both are vanilla flavored cakes. The difference lies in the fact that a yellow cake uses egg yolks along with whites. That is where yellow cake gets its flavor from. While white cake uses only egg whites to get that pristine white color!

Tips to make Perfect Vanilla Cake:

• Always start with room temperature ingredients
• Never skimp on the beating time of the cake
• Do not overmix the batter after putting dry ingredients in
• You can bake this cake in 2 6-inch pans instead of three, if you prefer thicker layers. Keep an eye on the cake after 24 minutes in that case. Same room temperature.

More Cake Recipes you will love:

Berry Swirled Vanilla Bundt Cake

Easy Chocolate Cake

Lemon Chiffon Cake

Pistachio Cake

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Recipe

Simple Vanilla Cake Recipe

Easy and simple Vanilla Cake that bakes fluffy, soft and oh-so-moist. Baked in 6 inch pans, this cake is super easy to decorate and is perfect for small gatherings!

5 from 10 votes

Print Pin Rate

Course: Dessert

Cuisine: American

US Customary - Metric

Prep Time: 15 minutes minutes

Cook Time: 26 minutes minutes

2 hours hours

Total Time: 2 hours hours 41 minutes minutes

Servings 12 Slices

1x2x3x

Calories: 462kcal

Author: Neha

Ingredients

• ▢ 1 Cup Cake Flour
• ▢ 1 teaspoon Baking Powder
• ▢ ½ teaspoon Baking Soda
• ▢ ¼ tsp Salt
• ▢ ¾ Cup Butter (at room temp)
• ▢ 1 Cup Granulated sugar
• ▢ 1 large Egg + 2 additional egg whites (at room temp)
• ▢ 1 ½ teaspoon Pure Vanilla Extract
• ▢ ¾ Cup Buttermilk (at room temp)

Vanilla Buttercream:

• ▢ ¾ Cup Butter (at room temp)
• ▢ 3 Cups (360 gms) Confectioners' Sugar
• ▢ 2 tablespoon Heavy Whipping Cream (or full fat milk)
• ▢ ¾ teaspoon Pure Vanilla Extract
• ▢ Pinch Salt

US Customary - Metric

Instructions

• Preheat oven to 350°F (177°C). Grease three 6-inch cake pans, flour and line them with parchment paper and set aside.
• Using a handheld or stand mixer beat butter and sugar together on high speed until smooth and creamy, about 3 minutes.  Beat in the egg, 2 egg whites, and vanilla extract on high speed until combined (for about 2 minutes). Mixture will look curdled as a result of the egg liquid and solid butter combining. Do not worry it will come together when you will mix dry ingredients in!
• Sift dry ingredients over wet. Now pour in the buttermilk and mix just until combined. You can also fold the batter with hands using a spatula at this stage. Pour batter in the prepared pans evenly. Bake for about 23-26 minutes. A toothpick inserted in the center of cake should come out clean. Allow cakes to cool completely in the pans set on a wire rack. Cool the cakes completely before frosting.

To make Vanilla Buttercream:

• In a large bowl using a hand-held mixer or stand mixer, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, milk, vanilla extract, and salt with the mixer running on low. Then beat for 2 more minutes increasing the speed. Frosting will turn creamy and fluffy at this point.

Assemble and Decorate:

• Slice a thin layer off tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand or cake turntable. Cover the top with frosting. Top with 2nd cake layer and evenly cover the top with frosting again. Top with the third cake layer and spread the remaining frosting all over the top and sides.

Notes

Storage Information:

Vanilla Cake stays good at room temperature for a day, covered tightly. If you are planning to store it for a longer period leftovers must be stored in the refrigerator, covered at all times.

Refrigerate before cutting:

After frosting the cake refrigerate it for about 30 mins to 1 hour to get slices that hold shape better!

Tips to make perfect Cake:

• Always start with room temperature ingredients.
• Never skimp on the beating time of the cake.
• Do not overmix the batter after putting dry ingredients in.
• You can bake this cake in 2 6-inch pans instead of three, if you prefer thicker layers. Keep an eye on the cake after 24 minutes in that case. Same room temperature.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Nutrition

Serving: 1Slice | Calories: 462kcal | Carbohydrates: 84g | Protein: 3g | Fat: 25g | Sodium: 273mg | Sugar: 75g

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