Vanilla Cake
Author: Heather Scholten · Posted: Jun 14, 2012 · Updated: May 24, 2025
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Vanilla Cake with Buttercream Icing: A True Classic
There’s nothing quite as timeless and comforting as a classic vanilla cake. It’s the kind of dessert that feels like a warm hug—simple, sweet, and utterly satisfying. But when you pair that tender vanilla cake with a cloud-like buttercream icing, it becomes something truly magical. Today, I’m sharing my go-to recipe for Vanilla Cake with Buttercream Icing, a Farmgirl Gourmet favorite that’s perfect for birthdays, celebrations, or just because. Trust me, once you try this recipe, you’ll never go back to boxed mixes again.
Why You’ll Love It
In a world of elaborate desserts, sometimes it’s the classics that steal the show. This vanilla cake is moist, fluffy, and bursting with pure vanilla flavor. The buttercream icing is silky smooth, not too sweet, and the perfect complement to the cake. Here’s why this recipe is a winner:
- Crowd-Pleaser: Whether it’s a birthday party or a casual get-together, this cake is always a hit.
- Simple Ingredients: Made with pantry staples, this cake is easy to whip up anytime.
- Perfect Texture: The cake is tender and moist, while the buttercream is light and creamy.
- Versatile: Dress it up with sprinkles, fresh berries, or edible flowers, or keep it simple and elegant.
Ingredients You’ll Need
For the Vanilla Cake:
- Flour: 2 ½ cups of all-purpose flour for structure.
- Sugar: 2 cups of granulated sugar for sweetness.
- Butter: 1 cup (2 sticks) of unsalted butter, softened.
- Eggs: 4 large eggs for richness and moisture.
- Milk: 1 cup of whole milk to keep the cake tender.
- Baking powder: 2 ½ teaspoons to help the cake rise.
- Vanilla extract: 1 tablespoon of pure vanilla extract for that classic flavor.
- Salt: ½ teaspoon to balance the sweetness.
For the Buttercream Icing:
- Butter: 1 cup (2 sticks) of unsalted butter, softened.
- Powdered sugar: 4 cups, sifted, for sweetness and structure.
- Heavy cream: 2-3 tablespoons to achieve the perfect consistency.
- Vanilla extract: 1 teaspoon for flavor.
- Salt: A pinch to balance the sweetness.
How to Make Moist Vanilla Cake
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
- Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Buttercream Icing:
- Beat the Butter: In a large bowl, beat the softened butter until creamy and smooth.
- Add Sugar and Vanilla: Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract and a pinch of salt.
- Adjust Consistency: Add heavy cream, one tablespoon at a time, until the icing reaches your desired consistency. Beat on high for 2-3 minutes until light and fluffy.
Assembling the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of buttercream icing on top, then place the second layer on top. Frost the top and sides of the cake with the remaining buttercream. For a decorative touch, use a piping bag to add swirls or rosettes.
Tips for the Perfect Cake
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for a smooth batter.
- Don’t Overmix: Overmixing can lead to a dense cake. Mix until just combined.
- Chill the Cake: If the cake layers are too soft to handle, pop them in the fridge for 15-20 minutes before frosting.
A Farmgirl Gourmet Classic
At Farmgirl Gourmet, we believe in celebrating the simple joys of life, and this vanilla cake with buttercream icing is the epitome of that. It’s a dessert that brings people together, whether it’s for a special occasion or just a sweet moment in the middle of a busy week.
So, the next time you’re in the mood for something classic and comforting, give this recipe a try. It’s a reminder that sometimes, the simplest things are the most extraordinary. Happy baking, friends! And remember—life is sweeter with a slice of homemade cake.
Vanilla Cake Recipe
Ingredients
Vanilla Cake
- 1 cup milk
- ½ cup heavy whipping cream
- 7 large egg whites, room temperature
- 1 whole egg, room temperature
- 1 tbsp vanilla extract
- ½ tsp almond extract
- 4 cups cake flour, sifted twice
- 2 ¼ cups white granulated sugar
- 1 ¾ tbsp baking powder
- 1 tsp kosher salt
- ¾ cup unsalted butter, room temperature cut into pieces (1.5 sticks)
- 6 tbsp shortening
- Buttercup Yellow Wilton Gel Coloring, optional
Vanilla Frosting
- 2 ½ cups unsalted butter, at room temperature (5 sticks)
- 5 ¼ cups confectioners’ sugar, sifted (powdered sugar)
- 4 ½ tbsp fat free milk
- 1 tbsp vanilla
- ¼ tsp salt
- Buttercup Yellow Wilton Gel Coloring, optional
Instructions
Vanilla Cake
- Preheat oven to 350 degrees F. Butter and line three 9″ cake pans with parchment and butter parchment. Set aside.
- In a 2 cup glass measure, add the milk and heavy cream. In a medium bowl combine the egg whites, whole egg, 1/2 cup of milk mixture, vanilla and almond extract. Stir to combine. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment add all of the dry ingredients (cake flour, sugar, baking powder and salt). Mix on low speed for 30 seconds to combine.
- Add the butter and shortening to the flour mixture and mix on low speed for about 30 seconds. Add the remaining 1 cup of milk/cream mixture and mix on low speed until just moistened. Increase to medium speed and mix for 90 seconds.
- Scrape down the sides and add the egg mixture in 3 additions, beating on medium for 20 seconds after each addition.
- Divide the batter into the 3 equal parts Note: it’s best to weigh the cake batter on a scale for precise layers – 593 grams each). Tint the first batch by adding 1/8 teaspoon Buttercup yellow gel coloring, mix well to combine and add to one of the prepared cake pans. In the second batch add 1/16 teaspoon (you may need to eyeball this if you don’t have that measure), mix well to combine and add to one of the prepared cake pans. For the last batch, dip the tip of a butter knife 1/2 inch into the gel and add to the cake batter, mix well to combine and add to the last cake pan.
- Bake for 22-25 minutes or until a cake tester comes out clean. Remove and cool on a wire rack for 10 minutes in the pan before turning out to cool completely.
Vanilla Frosting
- In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed.
- Add remaining ingredients and mix on low for 1 minute. Increase speed to medium and whip for 6 minutes.
- Divide frosting into 3 batches with one batch having more than the other 2 (this will be your top layer of frosting and requires more roses). Tint the first smaller batch with 1/8 tsp gel coloring and mix well to combine. Place the darkest cake layer on a cake plate or pedestal. Add 2/3 of the frosting and add a layer to the top of the cake and then do a light skim coat on the sides. Tint the next smaller batch with 1/16 teaspoon gel coloring. Add the next medium colored cake layer to the first and repeat the process of frosting the center and skim coating the sides. For the last batch of icing dip the butter knife 1/2 inch into the gel coloring, add to the icing and mix to combine. Top the cake with the final cake layer. Coat the top with a generous layer of icing and skim coat the sides.
- Use a 1M star tip and disposable piping bag and fill with the darkest icing color. Starting from the center pipe 2 concentric circles. Repeat around the cake. Wash the tip and repeat with the medium yellow icing and so on.
- Refrigerate for 20-30 minutes to set the icing. Remove and let rest at room temperature for 20 minutes before serving.
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Recipe Nutrition
* Nutritional information is not guaranteed to be accurate.
Recipe By:
Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
so delicious and beautiful
I’ve chosen your “do-over” cake to make for my Mom’s 65th birthday bash. Thank you in advance and I’ll let you know how it goes!
Hope you love it as much as Karen did Renata. Happy birthday to your mom. 🙂