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Slice of moist Vanilla Cake with creamy frosting, topped with a raspberry and mint leaf.

Vanilla Cake

This vanilla cake is light, fluffy, and packed with rich vanilla flavor—perfectly paired with creamy vanilla buttercream.
Prep Time 35 minutes
Cook Time 25 minutes
cooling 2 hours
Total Time 3 hours
Servings: 13 Slices
Course: Dessert
Cuisine: American
Calories: 420

Ingredients
  

  • 3and ⅔ cups cake flour spooned & leveled
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • ¾ teaspoon baking soda
  • 1and ½ cups unsalted butter softened to room temperature
  • 2 cups granulated sugar
  • 3 large eggs room temperature
  • 2 additional egg whites room temperature
  • 1 tablespoon pure vanilla extract
  • 1and ½ cups buttermilk room temperature
  • Vanilla Buttercream
  • 1and ½ cups unsalted butter softened to room temperature
  • 5and ½ cups confectioners' sugar
  • cup whole milk or heavy cream
  • 1and ½ Teaspoons pure vanilla extract
  • teaspoon salt

Method
 

  1. Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, and grease the parchment paper.
  2. Whisk together the cake flour, salt, baking powder, and baking soda. Set aside.
  3. Beat the softened butter and granulated sugar in a large bowl using a stand or handheld mixer on high speed for 3 minutes until smooth and creamy.
  4. Add the eggs, egg whites, and vanilla extract to the butter mixture. Beat on high for 2 minutes. The batter may look curdled, but this is normal.
  5. Add the dry ingredients to the bowl with the mixer on low speed until just combined. Then, add the buttermilk and mix until combined. The batter will be slightly thick.
  6. Divide the batter evenly between the prepared pans. Bake for 23-26 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans.
  7. To make the frosting, beat the softened butter on medium speed until creamy, about 2 minutes.
  8. Add the confectioners' sugar, milk, vanilla extract, and salt to the frosting mixture. Beat on high speed for 2 minutes until fluffy and smooth. If needed, adjust the consistency by adding more sugar or milk.
  9. Once the cakes are fully cooled, slice off a thin layer from the tops of each cake to create a flat surface. Assemble the cake by placing the first cake layer on a cake stand. Spread about 1 and ½ cups of frosting over the top.
  10. Add the second cake layer and repeat the frosting process. Place the third cake layer on top and cover the entire cake with the remaining frosting. Finish by smoothing the frosting over the top and sides.
  11. Refrigerate the cake for at least 1 hour to set the frosting before slicing.

Nutrition

Serving: 1SliceCalories: 420kcalCarbohydrates: 58gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 55mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 42gVitamin A: 650IUCalcium: 50mgIron: 1mg

Notes

This cake is perfect for any celebration. If you want a lighter touch, add sprinkles to the batter for a fun twist.

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