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Easy Fluffy Cake Recipe: Soft, Light, and Perfectly Vanilla

Easy Fluffy Cake

A soft, buttery two-layer vanilla cake made with everyday ingredients and buttermilk for a tender crumb. Finish it with vanilla buttercream or enjoy the layers simply dusted with powdered sugar.
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Prep Time 25 minutes
Cook Time 32 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 2 cups (250 g) All-purpose flour
  • 1 1/2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1 cup (200 g) Granulated sugar
  • 3 eggs Large eggs, room temperature
  • 2 teaspoons Pure vanilla extract
  • 1/2 cup (120 ml) Buttermilk, room temperature
Optional Frosting
  • 1 cup (226 g) Unsalted butter, softened
  • 3 to 4 cups (360–480 g) Powdered sugar
  • 1 to 2 tablespoons Milk or cream
  • 2 teaspoons Vanilla extract
  • 1 pinch Salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
  3. Beat the softened butter and granulated sugar for 3–5 minutes, until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Add the dry ingredients in three additions, alternating with the buttermilk in two additions. Mix only until the batter is combined.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake for 25–32 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool the cakes in their pans for 10 minutes, then turn them out onto a rack. Cool completely for at least 30–60 minutes before frosting.

Notes

Room-temperature butter, eggs, and buttermilk help the batter combine evenly. Cream the butter and sugar thoroughly, but stop mixing as soon as the flour is incorporated. For a buttermilk substitute, mix 1/2 cup milk with 1 1/2 teaspoons lemon juice or vinegar and let it stand for 5 minutes.