Best Vanilla Cake with Buttercream is more than just a recipe — it’s part of my story. Hi, I’m Amanda, the voice behind HealthyMealRecipe. I’m 50 now, but I learned to cook beside my grandmother, where simple food meant love and togetherness. Life pulled me away for a while, but in my late twenties, I returned to the kitchen and found comfort in cooking again. What started as notes for myself grew into this space, where I share real recipes for real families. With Lina by my side, we test, laugh, and keep it honest — because food is about connection.
Why This Cake Works
The beauty of this vanilla cake with buttercream is that it’s simple enough for a Tuesday night craving yet elegant enough for a birthday table. It strikes that sweet balance — light and tender, but still rich enough to feel like a real treat.
Tender Texture
The secret lies in using both butter and oil. Butter provides flavor and structure, while oil ensures the crumb stays moist and soft even the next day. It’s the combination that makes each bite melt in your mouth.
Balanced Sweetness
This cake is sweet, but never overwhelming. The buttercream provides the extra indulgence, while the cake itself stays light and fragrant with vanilla. Together, they complement each other instead of competing.
Reliable Results
When your eggs, butter, and milk are at room temperature, they blend together seamlessly, creating a silky batter that bakes evenly. No pockets, no uneven rise — just consistent, beautiful layers.
Perfect for Celebrations
This cake is sturdy enough to stack without crumbling, but still tender when you cut into it. That makes it a dream for birthdays, anniversaries, or any gathering where presentation matters just as much as taste.
Ingredients & Swaps
Cake Batter
- 2 ½ cups all-purpose flour (gives the cake structure)
- 2 ½ tsp baking powder (for lift)
- ½ tsp salt (balances sweetness)
- ¾ cup unsalted butter, softened (flavor + richness)
- ¼ cup neutral oil (keeps the crumb moist)
- 1 ¾ cups granulated sugar (sweetness + tenderizing effect)
- 4 large eggs, room temperature (structure + richness)
- 1 tbsp pure vanilla extract (flavor backbone)
- 1 cup whole milk, room temperature (moisture + tenderness)
Buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tbsp heavy cream or milk
- 1 ½ tsp vanilla extract
- Pinch of salt (keeps the sweetness in check)
Swaps
- Milk: Replace with buttermilk for a subtle tang and extra tender crumb.
- Flour: Swap in cake flour for a lighter, almost bakery-style texture.
- Frosting: Trade buttercream for whipped cream if you want something softer and less sweet.
Instructions
- Preheat the oven. Set to 350°F and grease two 9-inch round pans. Line with parchment paper to guarantee easy release. This small step prevents heartbreak when it’s time to unmold.
- Mix the dry ingredients. In a medium bowl, whisk together flour, baking powder, and salt. Whisking evenly distributes the leavening so the cake rises uniformly.
- Cream butter, oil, and sugar. Beat them together until pale and fluffy, about 2–3 minutes. You’re whipping air into the batter here — this is what helps the cake rise tall in the oven.
- Add eggs one at a time. Mixing after each addition ensures the batter stays smooth and doesn’t curdle. Stir in the vanilla for depth of flavor.
- Alternate wet and dry. Add the flour mixture in three parts, alternating with the milk in two parts. Start and end with flour. Mix only until combined to avoid overworking the gluten (which makes cake tough).
- Bake. Divide the batter evenly between the pans, smoothing the tops. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely. Place pans on a wire rack. Rushing this step will melt your frosting and make assembly messy.
- Make the buttercream. Beat the butter until creamy and smooth. Gradually add powdered sugar, then beat in vanilla, salt, and cream until light and fluffy. Adjust the consistency by adding more sugar (thicker) or cream (softer).
- Assemble. Place one cake layer on a serving plate, spread a generous layer of frosting, then top with the second layer. Frost the entire cake generously, smoothing with a spatula or leaving swoops for a rustic look.
Step 4: Why This Recipe Works
Butter + Oil Duo
Butter brings that unmistakable homemade taste — rich, golden, and comforting. Oil, on the other hand, locks in moisture so your cake doesn’t dry out if it sits for a day or two. This combination means your vanilla cake with buttercream tastes fresh not only the day it’s baked but also when you sneak a slice the next morning with coffee.
Proper Creaming
It’s tempting to mix quickly, but creaming butter, oil, and sugar thoroughly is the secret to a fluffy crumb. You’ll notice the mixture turn almost white in color and increase in volume — that’s air being whipped in. That air expands during baking, giving you a tall, tender cake. Skip this step, and you’ll end up with a flatter, heavier result.
Room-Temperature Ingredients
Think of this step as helping your ingredients “get along.” Cold eggs and butter don’t mix well, and the batter can separate into clumps. When everything is the same temperature, the mixture stays silky, leading to an even texture in every bite. Pro tip: if you forget to take eggs out early, place them in a bowl of warm water for 5 minutes.
Alternating Dry and Wet
Adding flour and milk in small turns prevents the batter from collapsing under too much liquid or toughening from too much flour at once. It’s like building layers of flavor and texture in harmony. This simple trick gives you a cake that slices cleanly and melts in your mouth.
Cooling Before Frosting
Rushing to frost a warm cake is the fastest way to frustration — the buttercream melts, slides, and looks messy. Allowing the cake to cool completely (or even chilling it slightly) makes the frosting glide on smooth. A cooled cake also lets flavors settle, so the vanilla notes shine through more deeply.
Variations
Funfetti Style
Perfect for kids’ parties or when you just want something cheerful. The sprinkles melt slightly into the batter, leaving colorful bursts in every slice. Use jimmies (the long sprinkles) rather than nonpareils, which can bleed their color.
Citrus Twist
Adding lemon or orange zest brightens the cake, making it feel lighter and refreshing. Pair with a lemon buttercream or even a cream cheese frosting for a bakery-style upgrade.
Chocolate Drip
A glossy ganache drizzle not only looks stunning but also balances the sweetness of buttercream with deep cocoa richness. For best results, let the ganache cool until it’s slightly thickened, then pour gently so it creates slow drips down the sides.
Cupcake Conversion
When baked as cupcakes, this recipe is perfect for potlucks, school events, or when you just don’t want to deal with slicing. Frost each with a generous swirl, and if you’re feeling playful, add sprinkles or edible glitter.
Layered Celebration Cake
Doubling the recipe to make a 4-layer cake turns it into a true showstopper. Fill each layer with buttercream, fruit preserves, or even lemon curd for variety. This cake holds its shape beautifully, making it ideal for weddings or milestone birthdays.
Common Mistakes & Fixes
Dry Cake
Overbaking is the usual culprit. Cakes continue to cook a little after coming out of the oven, so pulling them out as soon as a toothpick comes out clean is key. Covering the pans with foil halfway through can also help retain moisture if your oven runs hot.
Dense Crumb
If your cake feels heavy, it’s often from under-creaming or overmixing the flour. Properly whip the butter and sugar until light, and once you add flour, mix only until combined. Think of it as stirring gently, not whipping.
Cracked Tops
An oven that’s too hot forces the cake to rise too quickly, causing the surface to split. Always bake in the center of the oven and check with a thermometer — many ovens run 25°F hotter than their setting.
Runny Frosting
Butter that’s overly soft turns frosting soupy. If this happens, chill the bowl for 10–15 minutes, then whip again. Too thin? Add a spoonful of powdered sugar at a time until it firms up. Too stiff? Add a teaspoon of cream or milk to loosen.
Sliding Layers
A wobbly cake usually means it wasn’t cooled completely. If you’re in a warm kitchen, consider chilling the layers before stacking. A thin layer of frosting (called a crumb coat) also helps anchor everything before you finish decorating.
FAQ
Can I make this cake ahead?
Yes. You can bake the layers up to 48 hours in advance. Just wrap them tightly in plastic wrap and store at room temperature. This is especially helpful if you’re preparing for a party.
Can it be frozen?
Definitely. Unfrosted layers freeze beautifully for up to 2 months. Wrap tightly in plastic and foil. To thaw, place in the fridge overnight, then bring to room temperature before frosting.
Do I have to use buttercream?
Not at all. This cake pairs wonderfully with cream cheese frosting, chocolate ganache, or even lightly sweetened whipped cream. Buttercream is classic, but flexibility is the beauty of a good vanilla cake.
How do I get flat cake layers?
Use bake-even strips around your cake pans, or trim the domes with a serrated knife after cooling. Another trick: gently press the tops flat with a clean kitchen towel while the cakes are still warm.
Is this recipe good for cupcakes?
Yes. It makes about 24 cupcakes that bake in 18–20 minutes. Frost with buttercream, and you’ll have a tray of bakery-style treats perfect for sharing.
Final Encouragement
If you’ve been nervous about baking a layer cake, let this be the one you try. It’s forgiving, joyful, and the kind of recipe that becomes a family treasure. The first time you slice into its golden layers and see the swirls of frosting, you’ll know—it’s not just a cake, it’s a memory waiting to happen.
Best Vanilla Cake with Buttercream
Equipment
- Stand Mixer or Hand Mixer
- Two 9-inch Round Cake Pans
- Mixing Bowls
- Spatula
- Wire Cooling Rack
- Oven
Ingredients
Cake Batter
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter softened
- 1/4 cup neutral oil e.g. vegetable or canola
- 1 3/4 cups granulated sugar
- 4 large eggs room temperature
- 1 tbsp pure vanilla extract
- 1 cup whole milk room temperature
Buttercream
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2-3 tbsp heavy cream or milk
- 1 1/2 tsp vanilla extract
- pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter, oil, and sugar until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Alternate adding the dry ingredients in three parts and the milk in two parts, beginning and ending with flour. Mix just until combined.
- Divide the batter evenly between pans. Bake for 28–32 minutes, or until a toothpick comes out clean.
- Cool the cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- To make the buttercream, beat the butter until creamy. Gradually add powdered sugar, then mix in vanilla, salt, and cream until smooth and fluffy.
- Assemble the cake: Place one layer on a plate, spread with buttercream, then top with the second layer. Frost the outside as desired.