Best-Ever Vanilla Cake
Light, moist, and bursting with real vanilla flavor, this vanilla cake uses buttermilk and pantry staples to deliver bakery-worthy results at home—perfect for parties or anytime baking.
Equipment
- Mixing Bowls
- Electric Mixer
- 8-inch or 9-inch Cake Pans
- Parchment Paper
- Cooling Rack
Ingredients
Dry Ingredients
- 2 3/4 cups cake flour
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter softened
- 1 3/4 cups sugar
- 3 large eggs room temperature
- 1 tbsp pure vanilla extract
- 1 cup buttermilk room temperature
Instructions
- Preheat your oven to 350°F (175°C). Grease and line your cake pans with parchment paper.
- In a medium bowl, whisk together cake flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until pale and fluffy using a mixer.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Mix in half the dry ingredients, then add buttermilk. Finish by folding in remaining dry ingredients until just combined.
- Divide batter evenly between pans, smooth tops, and bake for 28–32 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely before decorating.
Notes
To decorate, use powdered sugar, buttercream frosting, or fresh fruit. Sprinkles or whipped cream add a fun touch. This cake also adapts well to cupcakes and sheet cake formats.