The Best Vanilla Cake Recipe
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 and perfect for every occasion!
Servings: 24 people
Ingredients
- 3 cups (360 g) all-purpose flour or cake flour
- 2 teaspoons (8 g) baking powder
- 1 teaspoon (6 g) baking soda
- 1 pinch (0.3 g) kosher salt
- 1 cup (226 g) butter softened to room temperature
- 2 cups (396 g) sugar
- 4 large (200 g) eggs at room temperature
- 1 cup (227 g) buttermilk at room temperature
- 2 1/2 teaspoons (11.6 g) vanilla extract
- Chocolate Buttercream Frosting
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 with a piece of parchment fitted to the cake 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 ending with the remaining flour mixture, making sure to mix each addition until well combined.
- Add vanilla. Mix in vanilla until well combined.
- Distribute and bake. Divide cake batter among the cake pans and bake for 25-30 minutes, until the edges of the cake turn loose from the pans and a toothpick inserted into the middle of the cake comes out clean.
- Cool. Remove from the oven and allow to cool for about 10 minutes in the pan. Then, carefully turn out the cake onto wire cooling racks and allow to cool completely.
- Frost. Frost cake with Chocolate Buttercream Frosting, or your desired frosting.
Notes
Nutrition information does not include frosting.
Storage Tips
To store: To keep it fresh, store it at room temperature on the counter for 2-3 days under a cake dome.
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 the cake once it has completely thawed.
Nutrition
Calories: 210kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 57mg | Sodium: 139mg | Potassium: 79mg | Fiber: 1g | Sugar: 17g | Vitamin A: 305IU | Calcium: 36mg | Iron: 0.9mg
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