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Classic Vanilla Cake Recipe: Buttery, Soft, and Perfectly Simple

Classic Vanilla Cake Recipe

A tender two-layer butter cake with a delicate crumb and pure vanilla flavor. This dependable 8-inch cake serves about 8 to 12 people and is ready for frosting after it cools completely.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Cake Batter
  • 2 cups (240 g) All-purpose flour
  • 1 1/2 cups (300 g) Granulated sugar
  • 2 teaspoons Baking powder
  • 1 teaspoon Salt
  • 1/2 cup (113 g) Unsalted butter, softened
  • 2 eggs Large eggs, room temperature
  • 2 teaspoons Pure vanilla extract
  • 1 cup (240 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 flour, baking powder, and salt together in a medium bowl.
  3. Beat the softened butter and granulated sugar for about 2 to 3 minutes, until light and fluffy.
  4. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. Add the dry ingredients in three additions, alternating with the milk in two additions. Mix only until the batter is combined, scraping down the bowl as needed.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake for 30 to 35 minutes, checking a few minutes early, 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 about 10 minutes, then turn them out onto a rack. Cool completely for 30 to 60 minutes before filling or frosting.

Notes

Use room-temperature butter, eggs, and milk for an even batter and lighter crumb. Weigh the flour when possible, avoid overmixing after adding it, and begin checking the cakes a few minutes before the end of the baking time.