Vanilla Cake Recipe
The best homemade vanilla cake recipe with vanilla bean buttercream frosting.
I can't believe I haven't shared my favorite vanilla cake recipe on Modern Honey yet! This is a classic vanilla cake with homemade vanilla buttercream frosting. Don't underestimate vanilla cake. Some may call it plain or boring but it is definitely a classic and when done right...it is perfection.
I wanted to create a moist and flavorful vanilla cake recipe because so many times they end up dry and flavorless. This is achieved by using a mix of fats -- butter, a touch of oil, and buttermilk. The buttermilk is a real game changer as it creates the moist texture. Butter makes everything better and it is no exception with this cake -- it brings the flavor!
I also love to use cake flour instead of all-purpose flour as it contains less gluten and makes this homemade vanilla cake more tender.
The vanilla buttercream frosting is made with softened butter, a touch of cream cheese, powdered sugar, and vanilla beans. I use vanilla bean paste in the frosting because it has a deep vanilla flavor.
How to make the Best Vanilla Cake Recipe:
- Use both Egg Whites and Whole Eggs. It creates the perfect fluffy texture. I tried using only egg whites and the texture was very similar to angel food cake. Adding one egg yolk added the right amount of fat and created an extra moist texture.
- Use Cake Flour. Cake flour contains 7-8% gluten while All-Purpose Flour contains 10-12%. When cake flour is used in cakes, it creates a more tender texture.
- Use Baking Powder. Since there is only sugar in this cake, I use baking powder and a lot of it. This helps the cake to rise and give it loft.
- Add the Butter, in cubes, to the Flour. This recipe doesn’t call for the typical cream butter and sugar together. The butter is added to the flour, baking powder, sugar, and salt mixture and beat just until coarse crumbs are formed.
- Use Buttermilk. It creates a perfectly moist and tender texture.
- Bake just until the cake tester comes clean. Use two 9-inch pans or three 8-inch pans. The cooking time will depend on the depth of the cake batter. The best way to figure out if the cake is baked through enough is to place a cake tester in the center of the cake.
What are some cake baking essentials?
8-inch cake pans
Angled spatula
Kitchenaid Mixer
Best Homemade Cake Recipes:
Yellow Cake with Milk Chocolate Frosting
Love at First Sight Chocolate Cake
Lemon Olive Oil Cake
Coconut Cake
Vanilla Cake Recipe
Ingredients
- 2 large Eggs
- 3 large Egg Whites
- 1 cup Buttermilk
- 2 Tablespoons Oil
- 2 teaspoons Vanilla
- 1 ½ cups Sugar
- 2 ¼ cups Cake Flour
- 1 Tablespoon Baking Powder
- ¾ teaspoon Salt
- 1 cup Unsalted Butter (softened and cut into cubes)
Vanilla Buttercream Frosting:
- 1 cup Butter (softened)
- 4 ounces Cream Cheese (softened)
- 4 cups Powdered Sugar
- 2 teaspoons Vanilla or Vanilla Bean Paste
- 1 Tablespoon Cream or Milk (optional)
Instructions
- Preheat oven to 350 degrees.
- In a small bowl, whisk together eggs, buttermilk, oil, and vanilla.
- In a stand mixer, stir together flour, sugar, baking powder, and salt.
- Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.
- Add the ½ of the egg-milk mixture and beat the batter is light and fluffy. Add remaining egg-milk mixture and mix just until combined.
- Lightly spray two 8-inch or 9-inch cake pans with non-stick cooking spray. Pour batter evenly between the cake pans. Bake for 20-24 minutes, depending on the depth of cake pans. Remove cakes from oven when toothpick or cake tester comes out clean. Let cool before removing from pans.
Vanilla Buttercream Frosting:
- In mixing bowl, cream together butter and cream cheese for 4 minutes.
- Add powdered sugar and beat for 2 more minutes. Add vanilla and milk (if needed).
- Once the cake layers have cooled, frost with vanilla buttercream frosting.
Maria
I’m a little confused with the amount of eggs. Do you mean a total of 5 eggs but with 3 of them using just the egg whites?
L. Gregory
Yes! That’s it
L. Gregory
I was wondering if I could add anything to make this recipe chocolate. If so please make suggestions below! Thank you
Erin Birdsall
How might I adapt this recipe if I wanted to bake it in a 9"x13" pan? Would I just cook it for a bit longer?
Lucille
Delicious!! A soft, fluffy crumb and very easy instructions. Made a one-pan 7”x3” layer cake and enough left for nine cupcakes! My new go-to white cake recipe!
L. Gregory
That sounds amazing
Paula
Hello. I haven’t read all the comments so please excuse any redundancy. The recipe calls for two 8 in or two 9in pans which is how I have them in my oven right now. However I just read some of your blog and it said to use three 8 in pans. So which is it? I didnt seem to have alot of batter and I filled two 8inch pans a little over half.
Renee
Made this cake for my sons birthday. It was easy to make and delicious.
Promise
Soft, fluffy and delicious and very easy instructions
Sierra Peterson
Wow! I will never buy a boxed cake mix again, this recipe is so easy to make and SO delicious!!
Bev
I have been looking for a white cake recipe for years. I have finally found it. This was the best white cake I have ever made
Phaedra
After trying many vanilla cake recipes, this was a hit. I used cupcake tins rather than cake plans and followed the recipe exactly. The cake was super moist and tender. This is my new go to for vanilla cake. So good!
Tori
Super amazing recipe really moist and soft but is there any way I can reduce the amount of sugar in this recipe?
Rosie
Great little cake - I loved it
Faith
Never using another recipe for vanilla cake! Amazing recipe!
Amanda
Hi, so I'm going to make my first ever birthday cake for my sons 3rd Birthday party. I am doing 2 tier 9 inch and 2 tier 12inch. What would be the recipe for 2 12 inch batter? Thank you!
Lisa
Had to adjust time for cupcakes. Overcooked first time around. Turned out great 2nd time
Rachael
Delicious and moist… just how I hoped it would turn out. My teen daughter and I made it together and we both give it a thumbs up.