Vanilla Cake Recipe: The Secret to the Fluffiest Cake Ever!

What Makes My Vanilla Cake Recipe Unique?

This classic Vanilla Cake recipe is the perfect balance of light, fluffy cake layers and a silky vanilla buttercream. What sets my recipe apart is the use of buttermilk, which adds a subtle tanginess and ensures a soft, moist crumb.

Unlike other vanilla cakes, my version achieves the perfect texture and flavor without being overly sweet. Plus, I provide a foolproof step-by-step guide to help even beginner bakers achieve bakery-quality results at home.

Ingredients List For Vanilla Cake Recipe

Vanilla Cake:

• 2 1/4 cups all-purpose flour
• 2 1/4 tsp baking powder
• 3/4 tsp salt
• 3/4 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 3 large eggs, room temperature
• 1 1/2 tsp vanilla extract
• 1 cup buttermilk (or whole milk), room temperature

Vanilla Buttercream:

• 6 large egg whites
• 1 1/2 cups granulated sugar
• 2 cups unsalted butter, room temperature
• 2 tsp vanilla extract

Assembly:

• Confetti sprinkles
• Nonpareils

Substitutions and Variations

• Buttermilk Substitute: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 10 minutes.
• Milk Alternatives: Almond milk or coconut milk can be used in place of buttermilk for a dairy-free version.
• Buttercream Options: Swap Swiss meringue buttercream with American buttercream for a sweeter, simpler frosting.
• Flavors: Add citrus zest, almond extract, or a hint of cinnamon for a unique twist.

Vanilla Cake Step-by-Step Cooking Instructions

Preparing the Cake Batter

1. Preheat oven to 350°F. Grease and flour two 8-inch cake pans, then line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Using a stand mixer, cream butter and sugar on medium-high speed until pale and fluffy (about 3 minutes).
4. Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla extract.
5. Alternate adding the flour mixture and buttermilk, beginning and ending with flour (three additions of flour, two of milk). Mix until just incorporated.

Baking the Cake

1. Divide batter evenly between prepared cake pans.
2. Bake for 30-35 minutes or until a toothpick inserted into the center comes out mostly clean.
3. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.

Making the Vanilla Buttercream

1. Place egg whites and sugar in the bowl of a stand mixer. Whisk until combined.
2. Set bowl over a pot with 1-2 inches of simmering water. Whisk constantly until mixture is hot and no longer grainy to the touch.
3. Remove from heat and whisk on medium-high speed until stiff peaks form and the meringue cools.
4. Switch to the paddle attachment and slowly add cubed butter, mixing until smooth. Add vanilla extract and whip until fluffy.

Assembling the Cake

1. Place one cake layer on a serving plate. Spread with approximately 1 cup of buttercream.
2. Repeat with the second cake layer, then apply a crumb coat. Chill for 20 minutes.
3. Frost the entire cake and smooth with a bench scraper.
4. Press sprinkles along the bottom and sprinkle on top. Pipe rosettes using a 1M piping tip.

Common Mistakes to Avoid While Preparing Vanilla Cake

• Not Using Room Temperature Ingredients: Cold ingredients don’t mix well and may cause a dense cake.
• Overmixing the Batter: Mix only until the flour is just incorporated to prevent a tough texture.
• Skipping the Parchment Paper: Lining the pans ensures the cakes release easily.
• Frosting a Warm Cake: Always let cakes cool completely before applying frosting to prevent melting.

Vanilla Cake Serving and Presentation Tips

• Use a cake stand to elevate your presentation.
• Apply a decorative comb to the frosting for a modern, clean look.
• Garnish with edible flowers or fresh berries for an elegant touch.

How to Serve Vanilla Cake

• Serve with a side of fresh berries and whipped cream for added flavor.
• Pair with a cup of coffee or tea for a delightful afternoon treat.
• For celebrations, add candles and colorful sprinkles for a festive touch.

Extra Recipe Tips For Vanilla Cake

• Make Ahead: Bake cake layers in advance, wrap them well, and freeze for up to 3 months.
• Storage: Store frosted cake in an airtight container at room temperature for up to 2 days or in the fridge for a week.
• Moisture Tip: Brush cooled cake layers with simple syrup for extra moisture.

FAQs

Can I make cupcakes instead of a cake?

Yes! Simply reduce the baking time to around 15-20 minutes. This recipe yields 18-24 cupcakes.

What can I do if my buttercream looks curdled?

Keep mixing! It will come together and become smooth once properly whipped.

Can I bake this in a 9×13 pan?

Yes, but the baking time will be slightly shorter, so start checking at 25 minutes.

Final Thoughts

This Vanilla Cake recipe is a true classic, perfect for birthdays, weddings, or any celebration. Its light, fluffy texture and silky buttercream make it an irresistible treat. Whether you’re a seasoned baker or just starting, this step-by-step guide ensures success every time. Give it a try and impress your friends and family with a homemade masterpiece!