The BEST Vanilla Cake Recipe
This Classic Vanilla Cake recipe pairs fluffy vanilla cake layers with a silky vanilla buttercream. The perfect cake for birthdays, weddings, or any occasion!
How to Make this Homemade Vanilla Cake
This vanilla cake recipe serves as the base for all of my white or yellow cake recipes. I’ve altered the ingredients for different flavors, such as using liquid from a Pink Champagne Cake or swapping sugars in a Chocolate Chip Cookie Cake.
I prefer using buttermilk in this recipe for its flavor and texture. It helps keep the cake from being overly sweet and complements any type of frosting.
Swiss Meringue Buttercream
I chose Swiss meringue buttercream for this cake, as it’s my preferred choice, but feel free to use American buttercream if you prefer.
For those making it for the first time, I recommend checking out my detailed tutorial that provides step-by-step instructions and troubleshooting tips.
Keys to Success with this Vanilla Cake Recipe
- Room temperature ingredients: Make sure all ingredients are at room temperature for proper incorporation.
- Proper flour measurement: Spoon and level the flour instead of using the cup to scoop.
- Cream the butter and sugar: Beat until pale and fluffy for at least 2-3 minutes.
- Incorporate eggs correctly: Add one egg at a time and mix thoroughly.
- Avoid overmixing: Mix on low speed once flour is added, and only until just incorporated.
- Prepare your pans: Grease and flour them and line the bottoms with parchment paper.
- Use the baking times as a guideline: Every oven is different; adjustments may be necessary.
- Cool properly: Let cakes cool in their pans for 10 minutes before transferring to a wire rack.
- Frost when completely cool: This prevents melting and helps assemble the cake seamlessly.
