Print

Vanilla Cake Recipe

Print Recipe

★★★★★

4.5 from 136 reviews

This classic Vanilla Cake recipe delivers a moist, tender sponge layered with rich, creamy buttercream frosting. Perfectly balanced with vanilla flavor, it uses simple ingredients and straightforward techniques for a delicious homemade cake suitable for celebrations and everyday treats.

Ingredients

Scale

Cake Batter

  • 2 cups cake flour (280 g)
  • 1 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 4 egg whites
  • 2 sticks butter (226 g), room temperature
  • 1 1/4 cups sugar (280 g)
  • 2 teaspoons vanilla extract
  • 1 cup milk, room temperature
  • 1/2 cup sour cream (125 g), room temperature

Buttercream Frosting

  • 1 cup butter (227 g), room temperature
  • 1/2 cup shortening (Crisco) (100 g)
  • 6 cups sifted powdered sugar (750 g)
  • 1/4 cup milk
  • 1 tablespoon vanilla extract

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F (177°C). Butter and flour three 6-inch cake tins, then line the bottoms with parchment paper to ensure the cakes release easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, salt, baking powder, and baking soda until thoroughly combined. Set this mixture aside.
  3. Combine Wet Ingredients: In a small bowl, mix the milk, sour cream, and vanilla extract together. Set aside for later addition to the batter.
  4. Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed (4) for approximately 3 minutes until the mixture becomes smooth and creamy. Scrape down the bowl sides as needed.
  5. Add Egg Whites: Whisk the egg whites lightly with a fork, then slowly drizzle them into the butter-sugar mixture while mixing on low speed (2). Once all egg whites are added, increase speed to high (8) and beat for 1-2 minutes until combined, even if the batter appears curdled; it will smooth out. Scrape the bowl sides again.
  6. Combine Batter Ingredients: On low speed, incorporate half of the dry ingredients until just combined. Add half of the milk mixture and mix briefly. Repeat with the remaining dry ingredients and then the rest of the milk mixture. Turn off the mixer and gently fold the batter by hand with a rubber spatula to ensure even mixing without overworking.
  7. Fill Pans and Bake: Divide the batter evenly between the prepared pans, filling about one-third full. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool Cakes: Allow the cakes to cool in their pans for 15-20 minutes. Then carefully remove them and transfer to a wire rack to cool completely before frosting.
  9. Prepare Buttercream Frosting: In a stand mixer with a paddle attachment, beat the butter and shortening on medium speed until smooth and creamy, about 2-3 minutes. Add half of the sifted powdered sugar and beat on low for 30 seconds. Pour in 1/4 cup of milk and mix on low. Add the remaining powdered sugar and vanilla extract. Mix on low for 30 seconds, then gradually increase to high speed and beat for 2 minutes. Adjust consistency with additional powdered sugar or milk as needed.
  10. Assemble the Cake: Place one cake layer on your serving plate and spread a layer of buttercream frosting over it. Repeat with the next layers. Apply a thin crumb coat layer of frosting over the entire cake, smoothing with an offset spatula and bench scraper. Chill in the fridge for at least 10 minutes.
  11. Final Frosting and Decoration: Apply a final even layer of frosting to the sides and top of the cake. Optionally, tint a small amount of buttercream with food coloring and pipe decorative flowers or designs on the cake’s sides for a festive finish.

Notes

  • Ensure all ingredients, especially butter and dairy, are at room temperature for smooth mixing and proper texture.
  • Do not overmix the batter once combined to keep the cake light and fluffy.
  • Use cake flour for tender crumb; all-purpose flour can be substituted but may alter texture slightly.
  • Chilling the cake after crumb coating helps achieve a smooth final frosting surface.
  • Egg whites are used instead of whole eggs for a lighter cake; do not substitute with whole eggs without adjusting liquid ratios.

Keywords: vanilla cake, buttercream frosting, classic cake recipe, homemade cake, vanilla sponge cake

Find it online: https://delishfamilyrecipe.com/vanilla-cake-recipe/