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Simple Vanilla Cake Recipe and Vanilla Buttercream

This simple vanilla cake is moist, fluffy, and perfect for layering. Ideal for birthdays, celebrations, or any occasion, this foolproof recipe will become a go-to in your baking repertoire.
This creamy and versatile vanilla buttercream frosting is perfect for layering cakes, decorating cupcakes, or adding a sweet touch to any dessert. Easy to make and endlessly customizable, it’s a must-have recipe for any baker.
Print Recipe
Prep Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • 2-3 Mixing bowls
  • 1 Stand or hand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Whisk
  • 2-3 Round cake pans (8inch -9inch)
  • Parchment Paper
  • Oven
  • Cooling Rack
  • Serrated Knife or Cake leveler optional
  • Sifter or fine mesh sieve for powdered sugar

Ingredients  

Vanilla Cake

  • 2 ½ cups all-purpose flour (315g)
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter softened(277g)
  • 2 cups granulated sugar (400g)
  • 4 Large eggs room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup whole milk room temperature

Vanilla Buttercream

  • 1 cup unsalted butter softened
  • 4 cups powdered sugar sifted
  • 2-3 tbsp heavy cream or milk
  • 2 tsp pure vanilla extract
  • pinch salt

Instructions 

  • Preheat the oven: Set your oven to 350°F (175°C). Grease and line 2 or 3 8-inch round cake pans with parchment paper.
  • Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • Cream butter and sugar: In a large bowl, beat the softened butter and sugar with a hand or stand mixer on medium speed until light and fluffy, about 3–4 minutes.
  • Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  • Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
  • Divide and bake: Evenly divide the batter between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool completely: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Vanilla Buttercream

  • Beat the butter: In a large mixing bowl, beat the softened butter with a hand or stand mixer on medium speed until smooth and creamy, about 2–3 minutes.
  • Add powdered sugar: Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until incorporated. Scrape down the sides of the bowl as needed.
  • Add cream and vanilla: Mix in 2 tablespoons of heavy cream, the vanilla extract, and a pinch of salt. Beat on medium-high speed for 2–3 minutes, until light and fluffy.
  • Adjust consistency: If the frosting is too thick, add more cream, 1 teaspoon at a time, until desired consistency is reached. If it’s too thin, add a bit more powdered sugar.

Notes

Vanilla Cake
  • Ensure all ingredients are at room temperature for a smooth batter and even baking.
  • Wrap cooled cake layers in plastic wrap and refrigerate for up to 2 days, or freeze for up to 3 months.
Vanilla Buttercream
  • For a richer flavor, substitute half the butter with cream cheese.
  • Store leftover buttercream in an airtight container in the refrigerator for up to a week. Bring to room temperature and rewhip before using.
Keyword Vanilla buttercream, Vanilla Cake