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Basic Vanilla Cake Recipe: Easy, Light, and Perfectly Buttery

Basic Vanilla Cake Recipe

A classic two-layer vanilla cake made with butter, sugar, eggs, milk, and pure vanilla extract. The light, tender layers are ideal with American buttercream or a simple dusting of powdered sugar.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 2 cups (250 g) All-purpose flour
  • 1 1/2 teaspoons Baking powder
  • 1/2 teaspoon Fine salt
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1 cup (200 g) Granulated sugar
  • 2 eggs Large eggs, room temperature
  • 2 teaspoons Pure vanilla extract
  • 3/4 cup (180 ml) Whole milk, room temperature

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. Whisk the all-purpose flour, baking powder, and fine salt together in a medium bowl until evenly combined.
  3. Beat the softened unsalted butter and granulated sugar for 2–3 minutes, until the mixture is pale, light, and fluffy.
  4. Add the room-temperature eggs one at a time, beating well after each addition. Mix in the pure vanilla extract.
  5. Add the dry ingredients in three additions, alternating with the whole milk in two additions. Mix only until the batter is smooth and combined.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake for 25–32 minutes, until the centers spring back lightly and a toothpick comes out clean or with a few moist crumbs.
  8. Cool the cakes in their pans for 10 minutes. Turn them onto a wire rack and cool completely for at least 30 minutes before filling or frosting.

Notes

For the lightest crumb, use room-temperature butter, eggs, and milk. Weigh the flour when possible, or spoon it into a measuring cup and level it rather than packing it down. A simple American buttercream made with butter, powdered sugar, vanilla, salt, and a small amount of milk or cream is an excellent pairing.