Best Vanilla Cake Recipe

A classic, easy two-layer vanilla cake with a tender buttery crumb and fragrant vanilla flavor. Pair it with vanilla buttercream for a timeless birthday or celebration cake.

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Prep Time 15

Cook Time 30

Total Time 1

Servings: 8 servings

Ingredients Method Notes

Ingredients

Cake

2 1/4 cups (about 270 g) All-purpose flour
1 1/2 cups (about 300 g) Granulated sugar
1 tablespoon Baking powder
1/2 teaspoon Fine salt
1/2 cup (about 113 g) Unsalted butter, softened
1 cup Whole milk, room temperature
1 tablespoon Pure vanilla extract
2 eggs Large eggs, room temperature
2 yolks Large egg yolks, room temperature

Vanilla Buttercream

As needed Softened butter
As needed Powdered sugar
As needed Vanilla
As needed Salt
Small amount Milk or cream

Method

Step-by-Step

Heat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
Whisk the flour, granulated sugar, baking powder, and salt together in a large bowl until evenly combined.
Add the softened butter and mix until the dry ingredients resemble fine, moist crumbs.
In a separate bowl, whisk together the room-temperature milk, vanilla, eggs, and egg yolks.
Add the liquid mixture to the dry mixture in two or three additions, mixing just until the batter is smooth. Do not overmix.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 30-35 minutes, until the tops spring back lightly and a toothpick inserted in the centers comes out clean or with a few moist crumbs.
Cool the cakes in their pans for about 10 minutes. Turn them onto racks, remove the parchment, and cool completely before frosting and assembling.

Notes

Use room-temperature ingredients and weigh the flour when possible. Cool the cake layers completely before adding vanilla buttercream so the frosting does not soften or slide.