This delicious Best Vanilla Cake Recipe is made from scratch and incredibly moist, fluffy, and tender – and makes the best vanilla cake I’ve ever tasted! So quick and simple to make, perfect for any occasion, and so much better than a boxed mix.

This vanilla cake recipe is one I developed years ago because so many of you asked for it by emailing, commenting, and messaging me, and I’m glad you did! If you want the fluffiest, moistest, most delicious, and amazing vanilla cake with a perfect crumb – not to mention a quick and easy one – here it is…The Best Vanilla Cake Recipe!

And topped with Chocolate Buttercream Frosting? Oh, my word! It is perfection!

Jaz says: “Both the chocolate cake recipe and butter/vanilla cake recipe are absolutely spectacular and so fool proof they are my permanent go to recipes. They both also freeze well and taste amazing.”

One of the many things I love about this recipe is that it is one of the most versatile cake recipes ever! It’s perfect served with a thick coating of my chocolate buttercream or vanilla buttercream, as vanilla cupcakes, or cut into pieces and served as part of a trifle, and so much more!

How to Make the Best Vanilla Cake Recipe!

This cake recipe is simple and easy to make, using ingredients that you likely have on hand!

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

• Flour – I use soft, light, all-purpose flour for this recipe. You can also use cake flour to ensure a light and fluffy texture.
• Baking Powder – I prefer to use aluminum-free baking powder in my baking.
• Baking Soda – Since this recipe includes buttermilk, you will need to use baking soda.
• Salt – A pinch of salt is needed to enhance the sweetness.
• Butter – Soften the butter to room temperature before mixing. I generally use salted butter, but you can use unsalted if you wish.
  [Resource: How to Soften Butter]
• Sugar – I use granulated white sugar. You can also use your favorite sugar substitute made for baking.
• Eggs – Make sure your eggs are room temperature for the best mixing in this cake recipe.
• Buttermilk – If you don’t have buttermilk on hand, you can easily make a buttermilk substitute with any of the easy methods I share in this guide.
  [Resource: How to Make Buttermilk]
• Vanilla Extract – I use my homemade vanilla extract, but you can use a high-quality store-bought extract if you prefer. (Note: If you only have imitation vanilla flavoring on hand, you can use it as a substitute since this is a baked good, although I believe the resulting flavor when using pure vanilla extract is preferable. For reference, the taste difference is most noticeable between vanilla extract and vanilla flavoring in unbaked goods such as whipped cream, frostings, icing, and no-bake cookies. For unbaked goods, definitely use vanilla extract.
• Chocolate Buttercream Frosting – The combination of chocolate frosting is just a classic in this recipe. You can also use Strawberry Buttercream, Caramel Frosting, or any of your other favorite frosting flavors.

Step-by-Step Instructions

• Preheat. Preheat oven to 350º F.
• Prep Pans. Prepare three 8 or 9-inch cake pans for baking by coating them with softened butter, lining each with a piece of parchment that fits the pan, brushing the top of the parchment with more softened butter, and then lightly flouring the pans and parchment. You can also use my homemade cake goop if you like.
• Whisk dry ingredients. Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Set aside.
• Cream butter and sugar. Cream the butter with an electric mixer. Then add the sugar. Cream together for about 8 more minutes.
• Add eggs. Add the eggs, one at a time, and mix until just combined.
• Alternate wet and dry. Add one-third of the flour mixture and mix until well combined. Add half of the buttermilk and mix until well combined. Repeat with another one-third of the flour mixture, followed by the buttermilk, and then finish with the remaining flour mixture, mixing each addition until well combined.
• Add vanilla. Mix in the vanilla extract until well combined.
• Distribute and bake. Divide the cake batter among the pans and bake for 25-30 minutes, until the edges of the cake loosen from the pans and a toothpick inserted into the center comes out clean. You can follow my tips for how to tell when your cake is done.
• Cool. Remove from the oven and allow to cool for about 10 minutes in the pan. Then, carefully turn out onto wire cooling racks and allow it to cool completely.
• Frost. Frost with Chocolate Buttercream Frosting, or your desired frosting.

Recipe Variations

Like my Chocolate Cake Recipe, this recipe works well with a few modifications as well:

Gluten-Free Recipe:

To make a gluten-free recipe, I’ve successfully used an equal amount of gluten-free flour instead of the all-purpose flour listed in the recipe.

Egg-Free Recipe:

To make an egg-free recipe, I’ve used 2/3 cup of unsweetened applesauce in place of 2 large eggs in the recipe. You may need to bake for a few minutes longer. Be sure to check with the skewer for doneness.

Update Notes:

Some people were having issues with the cake falling after baking, so I went back to the kitchen with the recipe and found that this variation of my cake tested perfectly for me, as well as other recipe testers I asked to try it. The original recipe that I published was based on my very popular chocolate cake recipe. Still, I found that using my butter cake as a base produced the most successful results by a wider range of recipe testers. If you prefer the original recipe that I shared, use my Chocolate Cake Recipe and replace the cocoa powder with an equal amount of flour.

Storage Tips

To store: Store at room temperature on the counter for 2-3 days covered with a cake dome to keep it fresh.

To freeze: Allow the cakes to cool completely, wrap each layer well in plastic wrap, and then place each wrapped layer into a zip-top freezer bag. Freeze the layers for up to one month.

When you’re ready to frost, remove the cake from the freezer and let it thaw in the refrigerator, still wrapped. Then, frost once it has completely thawed.

Other Favorite Cakes

The Best Chocolate Cake Recipe {Ever} – decadent, rich, delicious, and loved by so many of you!

The Best White Cake Recipe {Ever} – a delicious favorite that’s tender yet more of a sturdy cake! It’s perfect for birthdays and more – many have even used it as a wedding cake!

Cream Cheese Pound Cake – such an easy pound cake; this has been a family favorite for years!

Southern Coconut Cake – old-fashioned, heirloom coconut cake we’ve loved for generations.

Hummingbird Cake – full of deliciousness, it’s a southern treasure!

Red Velvet Cake – family recipe loved for birthday cakes too – so don’t just save it for the holidays!

Here’s The Best Vanilla Cake Recipe! I hope you love it as much as we do!

Enjoy!
Robyn xo