Homemade Vanilla Cake Recipe – With Buttercream Frosting

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This classic homemade vanilla cake with a soft,  fluffy bakery-style cake base and a rich, silky vanilla buttercream frosting is a delight for all. Perfect for anniversaries, birthdays, weddings, or any other junctures!

Followed our recipe? Leave a comment and let us know how it went!

homemade vanilla cake

Complete with cloudy fluffiness, and less grease than any other vanilla cake, this Homemade Vanilla Cake Recipe will be guaranteed to be your go-to whenever your cravings arise!

Never did we ever think we would be starting our own blog with one of the easiest recipes we have been making our whole lives. Apart from all the unique and tasty recipes that we will be sharing with all of you. This one is closest to our heart, it’s what our/wifey’s Nana used to make for us when we visited her.

Her homemade Vanilla Cake recipe complete with a few tweaks of our own. It is the BEST you’ll find all over the internet. Paired with a rich, creamy vanilla buttercream it’s the best combo for all vanilla lovers!

It’s easy for many people to pick a cake recipe from one blog and a buttercream frost from another, but for people like us who don’t like and are uncomfortable with a mix-match. This recipe is for you!

It’s a complete package! Fancy a chocolate cake or carrot cake more? Here is the Best Chocolate Fudge Cake Recipe and The Best Carrot Cake Recipe!

cake base

Reasons Why This Is The Best Homemade Vanilla Cake You’ll Ever Taste

  • Soft, Pillowy And Moist Crumb – Say no to dense cakes! This recipe will prove that a homemade vanilla cake is better than any other store-bought cake!
  • Make Extra Fluffy With Egg-Whites –Fluffiness guaranteed!
  • Rich Vanilla And Buttery Flavor –Pure vanilla bean extract and creamed butter-sugar sound, Oh! so good!
  • Non-Greasy After Taste – Hate when a cake sticks to the roof of your mouth? And leaves a greasy taste? Well, this homemade vanilla cake guarantees it will not!
  • Keeps Fresh For DAYS! –The same moist texture as day one? Yes, please!

homemade vanilla cake

Ingredients You’ll Need For This Homemade Vanilla Cake

For Cake Base

For Vanilla Buttercream

Tools You’ll Need

homemade vanilla cake 

How To Make This Homemade Vanilla Cake

Begin by preheating your oven to 350°F (177°C). Evenly grease two 9 inch spring foam pans and line them with some baking paper/parchment paper. Baking paper/Parchment paper helps in preventing the cake from sticking to the surface.

It’s time to make the cake! Swift and mix cake flour, salt, and baking soda properly, and set aside.

Next, grab your handy mixer with a whisk or paddle attachment and start beating the sugar with the butter until it has a smooth and creamy texture. It usually takes around 3 minutes to be perfect. Be sure to inspect closely, don’t overdo it.

Then grab a bench scraper and scrape down the sides of the bowl to prevent any from waste and beat in 3 eggs, 2 egg whites and some vanilla extract at a high speed for around 2-2.5 minutes. The mixture will start looking curdled with the liquid eggs and the solid butter combined.

Again, scrape down the entire bowl, all the sides with a bench scraper while the mixer is on the low-speed setting and start adding all the dry ingredients to the mixture. With the mixer still running on the low setting, add the buttermilk and keep mixing until it is completely combined.

To make sure there are no lumps in the mixture, mix it by hand and press down on any lumps you find. Keep mixing until the mixture is completely smooth. It will have a thick consistency.

Pour the batter onto the baking pans and weigh the pans to ensure the accuracy of the pouring quantity. Bake the cake for about 23-25 minutes, until the cake is cooked through.

Use a toothpick to make sure it is not underdone. If the toothpick comes out clean, then you’re good to go, and if there is some batter stuck on the toothpick then your cake is underdone and could use some more baking time.

Allow the layers to completely cool down before assembly and decorations using the frosting.

homemade vanilla cake

What Is Buttermilk And How To Make It?

Buttermilk in this recipe helps ensure that it’s not overly sweet, and it is an all-rounder. So it works well with any type of frosting. If you don’t have any buttermilk at hand, don’t fret, you can make a DIY sour milk alternate.

For a DIY sour milk substitute just add 2 teaspoons of white vinegar or lemon juice to 1 and ½ cups of whole milk. You can easily use a measuring cup for this. Low fat or nondairy milk will work for this sour milk DIY, but the cake won’t taste as rich. Stir this mixture around and let sit for 5 minutes.

The homemade DIY “buttermilk” will be curdled during this time which means it’s ready to use.

Now, if you prefer a sweeter cake, you can use regular milk instead. Whole milk is the best option to go but low fat or nondairy will work just fine. Milk substitutes such as almond milk or coconut milk, etc. can be used as well.

buttercream frosting

How To Make Vanilla Buttercream Frosting

Place the egg whites and sugar into the bowl of your stand mixer and whisk both the ingredients until they are completely combined. (Make sure you have no signs of egg yolks in the whites that you are beating to prevent any form of grease to harden your meringue.)

Place the bowl over a pot that has about 2 inches of simmering water and whisk the mixture constantly. Mix until the mixture is completely hot and not grainy to touch. If you have a cooking thermometer, place it in to check the temperature and you can stop mixing once you see a 160F reading.

Place the bowl under your stand mixer and keep whisking it at medium or high speed until the meringue has cooled down and becomes stiff. This takes about 5-10 minutes.

Lastly, switch to the paddle attachment of your stand mixer and slowly start adding butter cubes to the mixture until its smooth. Even though the buttercream might look weirdly curdled, keep mixing until the butter has completely infused and the entire cream develops a smooth silky texture.

Once done, add some vanilla extract and whip it until infused completely.

homemade vanilla cake

Homemade Vanilla Cake Assembly and Decoration

Using a large serrated knife, cut the top portion of the cake and even out the surface, aim for a flat surface for the top of our cake! You could discard the cake pieces or you could mix them with some ice cream and eat it (better than wasting it).

Place a layer of the cake on the cake stand or a turntable, or a serving plate, whatever you have. Evenly cover the entire top with around 1 ½ cups of frosting. Repeat the same steps with the remaining layer. Chill it for around 10 minutes so that the frosting can harden.

Add frosting on the top and the sides of the cake and start smoothing it with a bench scraper. Pipe some rosettes using a 1M tip with the rest of the frosting you have left. Refrigerate the cake for at least an hour to maintain its shape and to prevent the frosting from melting.

This will also help the cake to hold its shape while slices are being cut.

cake base

7 Tips For Making The Best Homemade Vanilla Cake

Follow the Recipe:

Our recipe has everything that you will need to make the best homemade vanilla cake. Just be sure to measure everything and add all the ingredients step by step. Our recipe is easy to follow and will not cause common home kitchen problems. So just trust us and remember to follow the recipe exactly as it is.

Ingredients should be at room temperature:

All the ingredients that you will be using have to be at room temperature. This is to allow them to mix well and develop the textures that we are looking for. This also reduces any risks of over baking and exhausting the ingredients.

Use baking paper:

Line your pans with baking paper and cut the paper according to the shape of your pan. Grease your pan and baking paper to lubricate it enough for the cake to separate easily from the pan. Once done, it doesn’t stick to the bottom.

Self-Rising Flour:

Normal flour with baking powder is a substitute for self-rising flour. Both ingredients are the same.

Let all the Layers Cooldown:

You would want to decorate your homemade vanilla cake properly. And to do that your cake needs to cool down. Make sure all the layers of your cake have cooled down completely. Or else your frosting will start melting at different levels of the cake, ruining it completely. So be sure to let it chill, please!

Refrigeration:

Once your cake is ready, chill it in the refrigerator. This helps the frosting maintains its form instead of melting. It will also cause your cake to structurally tighten up. And will reduce the risks of it going bad or the decorations melting.

How to handle the cake?

The cake is really hot when it’s done baking! Let it cool down before trying to take off the base.

vanilla cake

Storing And Make Ahead Tips

Storing Homemade Vanilla Cake:

If you’re not frosting immediately after the cake has cooled down, cover the cake is baking/wrapping paper and cover with cling film on top. The baking paper ensures that the cake doesn’t stick to the cling film. Immediately place it in an airtight container.

Vanilla Buttercream Frosting:

The frosting can be prepared ahead of time and can be easily stored in the refrigerator overnight. 10 minutes before you need to assemble. Takeout the frosting and let it sit and soften.

Freezing The Cake:

Both frosted and unfrosted cake layers can be frozen for up to 3 months. Thaw it overnight in the fridge, bring it to room temperature and serve the next day!

homemade vanilla cake
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4.8 from 10 votes

Homemade Vanilla Cake Recipe - With Buttercream Frosting

This classic homemade vanilla cake with a soft, fluffy bakery-style cake base and a rich, silky vanilla buttercream frosting is a delight for all. Perfect for anniversaries, birthdays, weddings, or any other junctures!
Course Dessert
Cuisine American
Keyword homemade vanilla cake recipe, recipe, vanilla cake
Prep Time 35 minutes
Cook Time 25 minutes
Cool Time 1 hour 30 minutes
Total Time 1 hour
Servings 14 servings
Calories 694kcal
Author Hearty Cook Book

Equipment

  • A large mixing bowl
  • A wooden spoon       
  • A hand-whisk
  • 9-Inchspringform cake pan
  • An electric beater / stand mixer
  • Bench scraper (optional)
  • 1M tip for piping
  • Serrated knife

Ingredients

For Cake Base

For Vanilla Buttercream

Instructions

For Cake Base

  • Begin by preheating your oven to 350°F (177°C). Evenly grease two 9 inch spring foam pans and line them with some baking paper/parchment paper.
  • Swift and mix cake flour, salt, and baking soda properly, and set aside.
  • Next, grab your handy mixer with a whisk or paddle attachment and start beating the sugar with the butter until it has a smooth and creamy texture. It usually takes around 3 minutes to be perfect.
  • Then grab a bench scraper and scrape down the sides of the bowl to prevent any from waste and beat in 3 eggs, 2 egg whites and some vanilla extract at a high speed for around 2 - 2.5 minutes. The mixture will start looking curdled with the liquid eggs and the solid butter combined.
  • Again, scrape down the entire bowl, all the sides with a bench scraper while the mixer is on the low-speed setting and start adding all the dry ingredients to the mixture.
  • With the mixer still running on the low setting, add the buttermilk and keep mixing until it is completely combined.
  • To make sure there are no lumps in the mixture, mix it by hand and press down on any lumps you find. Keep mixing until the mixture is completely smooth. It will have a thick consistency.
  • Pour the batter onto the baking pans and weigh the pans to ensure the accuracy of the pouring quantity.
  • Use a toothpick to make sure it is not underdone. Bake the cake for about 23-25 minutes, until the cake is cooked through.
  • Allow the layers to completely cool down before assembly and decorations using the frosting.

For Vanilla Buttercream

  • Place the egg whites and sugar into the bowl of your stand mixer and whisk both the ingredients until they are completely combined. (Make sure you have no signs of egg yolks in the whites that you are beating to prevent any form of grease to harden your meringue.)
  • Place the bowl over a pot that has about 2 inches of simmering water and whisk the mixture constantly.
  • Mix until the mixture is completely hot and not grainy to touch. If you have a cooking thermometer, place it in to check the temperature and you can stop mixing once you see a160F reading.
  • Place the bowl under your stand mixer and keep whisking it at medium or high speed until the meringue has cooled down and becomes stiff. This takes about 5-10 minutes.
  • Lastly, switch to the paddle attachment of your stand mixer and slowly start adding butter cubes to the mixture until its smooth. Even though the buttercream might look weirdly curdled, keep mixing until the butter has completely infused and the entire cream develops a smooth silky texture.
  • Once done, add some vanilla extract and whip it until infused completely.

Notes

7 Tips For Making The Best Homemade Vanilla Cake

  • Follow the Recipe:
Our recipe has everything that you will need to make the best homemade vanilla cake. Just be sure to measure everything and add all the ingredients step by step. Our recipe is easy to follow and will not cause common home kitchen problems. So just trust us and remember to follow the recipe exactly as it is.
  • Ingredients should be at room temperature:
 All the ingredients that you will be using have to be at room temperature. This is to allow them to mix well and develop the textures that we are looking for. This also reduces any risks of over baking and exhausting the ingredients.
  • Use baking paper:
Line your pans with baking paper and cut the paper according to the shape of your pan. Grease your pan and baking paper to lubricate it enough for the cake to separate easily from the pan. Once done, it doesn't stick to the bottom.
  • Self-Rising Flour:
Normal flour with baking powder is a substitute for self-rising flour. Both ingredients are the same.
  • Let all the Layers Cooldown:
You would want to decorate your homemade vanilla cake properly. And to do that your cake needs to cool down. Make sure all the layers of your cake have cooled down completely. Or else your frosting will start melting at different levels of the cake, ruining it completely. So be sure to let it chill, please!
  • Refrigeration:
 Once your cake is ready, chill it in the refrigerator. This helps the frosting maintains its form instead of melting. It will also cause your cake to structurally tighten up. And will reduce the risks of it going bad or the decorations melting.
  • How to handle the cake?
The cake is really hot when it’s done baking! Let it cool down before trying to take off the base.

 

Storing And Make Ahead Tips

Storing Homemade Vanilla Cake: If you’re not frosting immediately after the cake has cooled down, cover the cake is baking/wrapping paper and cover with cling film on top. The baking paper ensures that the cake doesn’t stick to the cling film. Immediately place it in an airtight container.
Vanilla Buttercream Frosting: The frosting can be prepared ahead of time and can be easily stored in the refrigerator overnight. 10 minutes before assembly, takeout the frosting and let it sit and soften.
Freezing The Cake: Both frosted and unfrosted cake layers can be frozen for up to 3 months. Thaw it overnight in the fridge, bring it to room temperature and serve the next day!

 

NUTRITION INFORMATION

Calories: 694cal | Carbohydrates: 59g| Protein: 6g | Fat: 63g | Saturated Fat: 43g | Cholesterol: 20g | Sodium: 211mg | Potassium: 190mg | Fiber: 1g | Sugar: 51g | Vitamin A: 1400IU | Calcium: 90mg | Iron: 1.4mglogo

Try Out More Dessert Recipes

Best Chocolate Fudge Cake Recipe + Ganache + Buttercream

Best Carrot Cake Recipe + Cream Cheese Frosting

Easy Sugar Cookie Recipe + Royal Icing Recipe

Best Peanut Butter Cookies Recipe (Step By Step)

Best Chocolate Chip Cookies Recipe + Chocolate Chip Cookie Variations

Hearty Cook Book

10 Comments

  1. 5 stars
    I was just thinking about making a vanilla cake and this came up! I love your recipes!

  2. 5 stars
    The buttercream frosting is the best part of this recipe! I made it beforehand about 24 hours prior to the cake and it stayed fresh! Loved it!

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