The Ultimate Homemade Vanilla Cake Recipe from Scratch
If you’ve been searching for the best vanilla cake recipe, look no further! This cake is moist, fluffy, and full of rich vanilla flavor, making it perfect for birthdays, weddings, or any celebration. Unlike some vanilla cakes that turn out dry or dense, this recipe ensures a soft and tender crumb, even when served cold.
This homemade vanilla cake is buttery, rich, and easy to make, using simple ingredients that you likely already have in your kitchen. Whether you’re a beginner baker or a pro, this fail-proof vanilla cake recipe will become your go-to!
Why This is the Best Vanilla Cake Recipe
- Perfect Texture: This cake is super soft, fluffy, and light—never dense or dry.
- Rich Vanilla Flavor: Made with high-quality vanilla extract, this cake has a deep, classic vanilla taste.
- Stays Moist: Thanks to butter, whole milk, and sour cream, this cake stays moist even when refrigerated.
- Versatile Recipe: You can use this recipe for layer cakes, cupcakes, or even sheet cakes.
- Pairs Well with Frosting: This cake pairs beautifully with Swiss Meringue Buttercream, cream cheese frosting, or chocolate ganache.
Ingredients for Vanilla Cake
Dry Ingredients
- 2 cups (250g) all-purpose flour – Provides structure to the cake.
- 1 1/3 cups (260g) granulated white sugar – Divided for balanced sweetness.
- 1 teaspoon baking powder – Helps the cake rise.
- ½ teaspoon baking soda – Reacts with the sour cream for extra fluffiness.
- ½ teaspoon salt – Enhances the flavor and balances the sweetness.
Wet Ingredients
- 1 cup (225g) unsalted butter, room temperature – Adds richness and moisture.
- 3 large eggs – Bind the ingredients and add structure.
- ½ cup (125ml) whole milk – Makes the cake moist and tender.
- ½ cup (120g) sour cream – Adds moisture and a slight tang, keeping the cake soft.
- 1 tablespoon pure vanilla extract – The key to deep, aromatic vanilla flavor.
Ingredients for Vanilla Swiss Meringue Buttercream
- 5 large egg whites
- 1 ¼ cups (250g) granulated sugar
- 1 ½ cups (340g) unsalted butter, room temperature
- 1 tablespoon pure vanilla extract
This buttercream is silky smooth, lightly sweetened, and less sugary than traditional buttercream.
Step-by-Step Instructions: How to Make Vanilla Cake
Step 1: Prepare Your Baking Equipment
- Preheat your oven to 350°F (180°C).
- Grease and line three 6-inch cake pans or two 8-inch cake pans with parchment paper.
Step 2: Mix Dry Ingredients
- In the bowl of a stand mixer (or a large mixing bowl), add:
- Flour
- Half of the sugar
- Baking powder
- Baking soda
- Salt
- Mix for a few seconds to evenly distribute the ingredients.
Step 3: Add Butter to the Dry Mixture
- Cut the butter into small cubes and add it one tablespoon at a time while mixing on low speed.
- The mixture should resemble coarse crumbs or wet sand. This technique coats the flour with fat, resulting in a tender cake.
Step 4: Prepare the Wet Ingredients
- In a separate bowl, whisk together:
- Eggs
- Remaining sugar
- Whole milk
- Sour cream
- Vanilla extract
- Mix until well combined.
Step 5: Combine Wet and Dry Ingredients
- Slowly pour the wet mixture into the dry mixture while mixing on medium speed.
- Beat for 1-2 minutes until you have a smooth, lump-free batter.
Step 6: Bake the Cake
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely in their pans before decorating.
How to Make Swiss Meringue Buttercream
Step 1: Heat the Egg Whites and Sugar
- Place the egg whites and sugar in a heatproof bowl over a double boiler.
- Whisk constantly until the sugar fully dissolves and the mixture reaches 160°F (70°C).
Step 2: Whip the Meringue
- Transfer the mixture to a stand mixer fitted with a whisk attachment.
- Beat on high speed for 5-7 minutes until you have stiff, glossy peaks and the bowl feels cool.
Step 3: Add Butter and Vanilla
- Switch to the paddle attachment and add softened butter one piece at a time.
- Continue mixing until smooth, then add vanilla extract.
How to Decorate the Vanilla Cake
Step 1: Level the Cake Layers
- Use a serrated knife to trim the domed tops for an even, flat surface.
Step 2: Layer the Cake
- Place the first cake layer on a cake board.
- Spread ⅓ cup of Swiss Meringue Buttercream evenly.
- Repeat with the second cake layer.
Step 3: Crumb Coat and Final Frosting
- Apply a thin layer of buttercream (crumb coat) and refrigerate for 30 minutes.
- Add the final coat of frosting and smooth it out with an offset spatula.
Pro Tips for a Perfect Vanilla Cake
✔ Use High-Quality Vanilla Extract – For the best flavor, avoid artificial vanilla.
✔ Measure Ingredients Accurately – Use a kitchen scale for precise measurements.
✔ Don’t Overmix – Overmixing can make the cake dense instead of fluffy.
✔ Room Temperature Ingredients – Butter, eggs, and milk should be at room temperature for a smooth batter.
✔ Bake Evenly – Rotate the pans halfway through baking to ensure even cooking.
Storage and Freezing Tips
- Room Temperature: Store the cake in an airtight container for up to 3 days.
- Freezing: Wrap the cake layers in plastic wrap and freeze for up to 3 months.
- Do Not Refrigerate Unfrosted Cakes: The fridge can dry them out.
Variations & Flavor Ideas
- Chocolate Vanilla Cake: Replace ½ cup of flour with cocoa powder.
- Orange Vanilla Cake: Substitute vanilla extract with orange zest and juice.
- Almond Vanilla Cake: Add ½ teaspoon of almond extract for a nutty flavor.
Final Thoughts
This classic vanilla cake recipe is simple yet absolutely delicious. Whether you’re making a birthday cake, wedding cake, or a simple treat, this recipe delivers every time. Give it a try and let me know how it turns out!
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