Vanilla Cake Recipe with Vanilla Buttercream (The Best!)

There’s something truly magical about a classic vanilla cake, especially when it’s topped with a rich and creamy vanilla buttercream. This Vanilla Cake Recipe with Vanilla Buttercream (The Best!) is not only simple to make, but it also delivers an incredible flavor and texture that will leave everyone asking for seconds. Whether it’s for a birthday, an anniversary, or just because you deserve a treat, this cake is sure to impress!

Why I Love This Recipe

This vanilla cake is moist, fluffy, and bursting with vanilla flavor. The addition of almond extract adds a delightful depth that elevates the traditional vanilla taste. The cake layers are easy to work with, making it a perfect choice for both beginners and experienced bakers. Plus, the vanilla buttercream is incredibly smooth and pipeable, ideal for decorating and creating beautiful cake designs. I believe this recipe is a staple for anyone who loves baking!

Ingredient Notes

• Cake Flour (3 and 3/4 cups / 450 g): This gives the cake a light and tender crumb, perfect for a fluffy texture.
• Baking Powder (1 Tablespoon / 14 g) and Baking Soda (3/4 teaspoon): These leavening agents help the cake rise beautifully.
• Salt (1 teaspoon): Enhances the overall flavor of the cake.
• Unsalted Butter (1 and 1/2 cups / 340 g): Make sure it’s at room temperature for easy mixing and a smooth batter.
• Granulated Sugar (2 and 1/4 cups / 447 g): Sweetens the cake and contributes to its moistness.
• Vanilla Extract (2 Tablespoons / 28 ml): The star flavor of the cake; use high-quality extract for the best results.
• Almond Extract (1/4 teaspoon): A touch of almond flavor complements the vanilla perfectly.
• Eggs (4 large, room temperature) and Egg Whites (3 large, beaten until frothy): Provide structure and stability to the cake.
• Buttermilk (1 and 1/4 cups / 284 ml): Adds moisture and a slight tang to the cake.
• Sour Cream (1 cup / 227 g): Enhances the cake’s richness and moisture.
• Canola Oil (1/3 cup / 67 ml): Keeps the cake moist and tender.
• Unsalted Butter for Buttercream (2 cups / 454 g): Also at room temperature for creamy buttercream.
• Confectioners’ Sugar (6 and 1/2 cups / 741 g): Sweetens the buttercream; sifted for a smooth texture.
• Whole Milk (1/4 cup / 57 ml): Adjusts the consistency of the buttercream, more if needed.
• Heavy Cream (2 Tablespoons / 28 ml): Adds richness to the buttercream.
• Vanilla Extract for Buttercream (2 teaspoons): Infuses the buttercream with delicious vanilla flavor.
• Salt (1/4 teaspoon): Balances the sweetness of the buttercream.

Equipment Breakdown

• Mixing Bowls: For combining the dry and wet ingredients.
• Electric Mixer: A stand or hand mixer works best for whipping the butter and sugar and for the buttercream.
• Measuring Cups and Spoons: Precision is key in baking!
• Spatula: For folding ingredients and scraping down the sides of the bowl.
• Cake Pans: Two 9-inch round pans for even baking.
• Cooling Rack: Essential for cooling the cake layers evenly.
• Piping Bags and Tips: For decorating the cake with buttercream.

Vanilla Cake Recipe with Vanilla Buttercream (The Best!): How It’s Done

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

In another bowl, using an electric mixer, beat the unsalted butter and granulated sugar together on medium speed until light and fluffy—about 3-5 minutes.

Step 4: Add Eggs and Extracts

Add the large eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract and almond extract until fully combined.

Step 5: Incorporate Wet Ingredients

In a separate measuring cup, combine the buttermilk, sour cream, and canola oil. Gradually add this mixture to the butter and sugar mixture, mixing until just combined.

Step 6: Combine Dry and Wet Mixtures

Gently fold the dry ingredient mix into the wet ingredients using a spatula. Be careful not to over-mix; you want to keep the batter light and airy.

Step 7: Fold in Egg Whites

Gently fold in the beaten egg whites until just combined. This step is crucial for achieving a light texture.

Step 8: Bake the Cakes

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Step 9: Cool the Cakes

Once baked, remove the cake layers from the oven and let them cool in the pans for about 10 minutes. Then, gently turn them out onto a cooling rack to cool completely.

Step 10: Make the Vanilla Buttercream

In a large mixing bowl, beat the unsalted butter until creamy. Gradually add the sifted confectioners’ sugar, mixing on low speed until combined. Add the whole milk, heavy cream, vanilla extract, and salt, and beat on high speed until the buttercream is light and fluffy.

Step 11: Frost the Cake

Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous amount of vanilla buttercream on top, then place the second layer on top. Frost the top and sides of the cake with the remaining buttercream. Decorate as desired!

Texture-Safe Substitutions

• For Cake Flour: You can substitute all-purpose flour but add 2 tablespoons of cornstarch per cup to mimic cake flour.
• For Buttermilk: Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes.
• For Sour Cream: Greek yogurt can be used as a 1:1 substitute.
• For Granulated Sugar: Coconut sugar or brown sugar can be used, though they may alter the flavor slightly.

Don’t Do This

• Don’t skip the room temperature ingredients; they blend better and create a smoother batter.
• Avoid over-mixing the batter once the flour is added; this can lead to a dense cake.
• Don’t open the oven door too early while baking; this can cause the cake to collapse.
• Don’t frost the cake while it’s still warm; let it cool completely to avoid melting the buttercream.

Keep-It-Fresh Plan

This Vanilla Cake Recipe with Vanilla Buttercream (The Best!) can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. To keep the cake fresh, cover it with a cake dome or wrap it tightly in plastic wrap. If you want to store it longer, you can freeze the un-frosted cake layers for up to 3 months. Just make sure to wrap them well in plastic wrap and aluminum foil.

Common Qs About Vanilla Cake Recipe with Vanilla Buttercream (The Best!)

Can I make this cake in advance?

Yes! You can bake the cake layers in advance and store them wrapped in plastic wrap at room temperature for up to 2 days or freeze them for longer storage. Just make sure they are completely cool before wrapping.

What can I use instead of almond extract?

If you’re not a fan of almond extract or have allergies, you can simply omit it and use additional vanilla extract or another flavor extract of your choice.

Can I use this recipe for cupcakes?

Absolutely! This batter works wonderfully for cupcakes. Just reduce the baking time to about 18-20 minutes and keep an eye on them as they bake.

How can I make the buttercream less sweet?

If you find the buttercream too sweet, you can add a pinch of salt or a bit of cream cheese to balance the sweetness. You can also reduce the amount of confectioners’ sugar slightly.

Because You Liked This

• Chocolate Cake Recipe with Chocolate Ganache
• Lemon Cake with Cream Cheese Frosting
• Red Velvet Cake with Cream Cheese Frosting

Ready to Cook?

This Vanilla Cake Recipe with Vanilla Buttercream (The Best!) is a delightful treat that brings joy to any occasion. The perfect blend of flavors and textures makes it a crowd-pleaser. Gather your ingredients, preheat that oven, and get ready to create something wonderful! Happy baking!