Description

This Best Vanilla Cake recipe delivers a moist, tender cake that stays fresh for up to 4 days. Perfect for birthdays or any celebration, it features a fluffy vanilla sponge layered with a creamy vanilla buttercream frosting. The recipe employs classic baking techniques with a light and airy batter, combining butter, milk, and vanilla for rich flavor and texture.

Ingredients

Scale

Dry Ingredients

2 cups plain / all purpose flour (or cake flour)
2 1/2 teaspoons baking powder
1/4 tsp kosher salt

Wet Ingredients for Cake

4 large eggs (50-55g each, at room temperature)
1 1/2 cups caster / superfine sugar (granulated ok)
115g / 1/2 cup unsalted butter, cut into 1.5cm cubes
1 cup full fat milk
3 tsp vanilla extract (high quality)
3 tsp vegetable or canola oil

Vanilla Buttercream Frosting

225g / 2 sticks unsalted butter, softened
500g / 1 lb sifted icing sugar / powdered sugar
3 tsp vanilla extract
2 – 4 tbsp milk (to adjust thickness)

Instructions

Preparation: Preheat your oven to 180°C/350°F (160°C fan) for at least 20 minutes to ensure even baking. Place an oven rack in the middle position. Grease two 20cm/8-inch cake pans with butter and line them with parchment paper for easy cake removal.
Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and kosher salt to ensure even distribution of leavening and seasoning.
Beat Eggs and Sugar: Using a stand mixer fitted with a whisk attachment, beat the eggs on speed 6 for 30 seconds to aerate. Gradually pour in the sugar over 45 seconds while mixing continues. Increase speed to 8 and beat for 7 minutes, until the mixture triples in volume and turns pale and fluffy.
Heat Milk and Butter: While beating the eggs, melt the butter in the milk by microwaving for 2 minutes or heating gently on the stove, then set aside.
Add Flour to Egg Mixture: Scatter one-third of the flour mixture over the whipped eggs and fold in using the mixer on low speed for 5 seconds. Repeat with half of the remaining flour, then the rest, mixing just until flour disappears to avoid overmixing.
Combine Milk Mixture: Pour the hot milk, melted butter, vanilla extract, and oil into the empty flour bowl. Add about 1 1/2 cups of the whipped egg batter, whisking vigorously until smooth and foamy.
Incorporate Milk Mixture: Pour this milk and egg mixture slowly into the egg-flour batter while mixing on low speed, then scrape down the sides and mix gently for about 10 seconds until smooth and pourable.
Bake: Divide the batter evenly into the prepared cake pans. Bang each pan on the counter three times to release large air bubbles. Bake in the preheated oven for approximately 30 minutes or until the cakes are golden and a toothpick inserted in the center comes out clean.
Cool Cakes: Let cakes cool in the pans for 15 minutes, then carefully turn them out onto cooling racks. For layered cakes, cool upside down so the slight dome flattens for neat layers.
Make Vanilla Buttercream Frosting: Beat softened butter on high for 3 minutes until fluffy and almost white in color. Gradually add sifted icing sugar in three portions, mixing slowly to prevent dust, then beat on high for 3 minutes until light and fluffy. Add vanilla extract and milk, beating another 30 seconds. Adjust with milk to achieve a soft yet pipeable consistency. Use immediately or refrigerate and re-whip before use.
Frost the Cake: Once completely cooled, frost the cakes with the vanilla buttercream or your choice of cream and toppings like fresh berries or jam.

Notes

Note 1: Cake flour can be used instead of all-purpose flour for a finer crumb.
Note 2: Superfine sugar creates a smoother batter but granulated sugar works as well.
Note 3: Room temperature eggs whip better and incorporate more air for lift.
Note 5: Full-fat milk helps keep the cake moist and tender.
Note 6: Use the best quality vanilla extract you can afford for optimal flavor.
Note 7: Vegetable or canola oil adds moisture and keeps the crumb tender.
Note 8: Preheating the oven ensures consistent baking temperature and better rise.
Note 9: 20cm/8-inch pans offer ideal layering size; avoid pans with loose bases for stability.
Note 10: Knocking out bubbles prevents large air pockets and ensures an even crumb.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Western / Classic American

Keywords: vanilla cake, moist cake recipe, classic vanilla cake, vanilla buttercream, birthday cake, homemade cake