Vanilla Cake
This easy vanilla cake recipe is moist, fluffy, and perfect for any occasion. Kid-approved and sure to be a crowd-pleaser!
Ingredients
For the Cake Base
- 2.5 cups all-purpose flour The foundation, baby!
- 2.5 tsp baking powder To help it rise.
- 0.5 tsp salt To balance that sweetness.
- 1 cup unsalted butter, softened Makes for easier creaming.
- 1.75 cups granulated sugar Sweetens the deal.
- 4 large eggs Adds richness.
- 1 tbsp pure vanilla extract Because you can never have too much vanilla.
- 1 cup whole milk or buttermilk Buttermilk for that extra rich taste.
For the Frosting
- 1 cup unsalted butter, softened The more creaminess, the better.
- 3.5-4 cups powdered sugar Sweetening up the frosting.
- 2 tsp vanilla extract Yes, again!
- 2-4 tbsp heavy cream or milk To get that perfect consistency.
- 1 pinch salt To keep things in check sweetness-wise.
Instructions
Bake the Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a big bowl, whisk together flour, baking powder, and salt. Set aside.
- In another large bowl, cream together softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add eggs one by one, mixing well after each addition. Then add vanilla extract.
- Alternating with milk or buttermilk, add dry ingredients in two or three batches. Mix until just combined.
- Pour batter into prepared pans and smooth it out. Bake for 25-30 minutes or until the tops are golden and a toothpick comes out clean.
Make the Frosting
- While the cake layers cool, beat the softened butter in a clean mixing bowl until smooth and creamy.
- Gradually add powdered sugar, starting with 3.5 cups. Add vanilla and cream or milk to reach desired consistency.
- Mix until fluffy and light.
Assemble the Cake
- Once the cake layers are cool, place one layer on your cake stand or serving plate.
- Spread a generous layer of frosting on top, then add the second layer.
- Frost the top and sides, smoothing it out. Optionally, add sprinkles or fresh fruit on top.
Notes
Store leftovers in an airtight container in the fridge for 4-5 days or freeze slices wrapped tightly. For best results, let butter and eggs reach room temperature.