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A slice of Vanilla Cake showing the layers of soft cake and frosting, topped with a raspberry and mint sprig.

Vanilla Cake

5 from 1 vote
This classic vanilla cake is soft, moist, and bursting with rich vanilla flavor, topped with a smooth buttercream frosting.
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Prep Time 35 minutes
Cook Time 25 minutes
cooling 1 hour
Total Time 2 hours
Servings: 13 slices
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Cake:
  • 3and ⅔ cups 433g cake flour spooned & leveled for accuracy
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • ¾ teaspoon baking soda
  • 1and ½ cups 340g unsalted butter softened at room temperature
  • 2 cups 400g granulated sugar
  • 3 large eggs at room temperature
  • 2 large egg whites at room temperature
  • 1 Tablespoon pure vanilla extract
  • 11and ½ cups 360ml buttermilk at room temperature
  • Vanilla Buttercream:
Vanilla Buttercream:
  • 1and ½ cups 340g unsalted butter softened at room temperature
  • 5and ½ cups 650g confectioners' sugar
  • ⅓ cup 80ml whole milk or heavy cream
  • 1and ½ teaspoons pure vanilla extract
  • ⅛ teaspoon salt

Method
 

  1. Preheat the oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, and grease the parchment.
  2. Whisk together cake flour, salt, baking powder, and baking soda in a bowl. Set aside.
  3. Beat the butter and sugar together on high speed until creamy, about 3 minutes. Scrape the bowl as needed.
  4. Add the eggs, egg whites, and vanilla extract, and beat until combined, about 2 minutes. The mixture may look curdled.
  5. On low speed, gradually add the dry ingredients, mixing just until combined. With the mixer on low, add buttermilk and mix until fully incorporated.
  6. Divide the batter evenly between the prepared cake pans. Bake for 23-26 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely in the pans on a wire rack.
  7. For the frosting, beat the butter on medium speed until smooth, about 2 minutes.
  8. Add confectioners' sugar, milk, vanilla, and salt. Beat on low speed until combined, then increase to high and beat for 2 minutes until fluffy.
  9. Once the cakes are cool, level the tops with a serrated knife. Discard or crumble the tops over ice cream.
  10. Place the first layer of cake on a cake stand or plate. Spread about 1 and ½ cups of frosting over the top. Top with the second cake layer and frost again. Finish with the third layer, and cover the cake with the remaining frosting.
  11. Chill the cake in the refrigerator for at least 1 hour to help it hold its shape when slicing.

Nutrition

Serving: 100gCalories: 350kcalCarbohydrates: 48gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 200IUCalcium: 40mgIron: 1mg

Notes

This cake is perfect for birthdays and celebrations, with its light, airy texture and rich flavor. The frosting can be customized with sprinkles or any other decoration of your choice.

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