Print

The Best Classic Moist Vanilla Layer Cake with Creamy Buttercream

Close-up of a moist, three-layer slice from the best vanilla cake recipe with thick white frosting.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You deserve a perfect, soft, and fluffy vanilla cake for your next celebration. This easy recipe delivers a moist layer cake flavor that tastes like it came from a bakery, paired with a simple, creamy vanilla buttercream frosting. Give yourself kudos for baking this classic!

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon vanilla bean paste (optional, for extra flavor)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper circles.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. This is your dry mix.
  3. Add the softened butter to the dry mix. Beat with an electric mixer on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the milk, eggs, vanilla extract, and vanilla bean paste (if using). This is your wet mix.
  5. Gradually add half of the wet mix to the flour/butter mixture, beating on medium speed until just combined. Scrape down the sides of the bowl.
  6. Add the remaining wet mix and beat on medium speed for about 1 minute until the batter is smooth and fluffy. Do not overmix.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. Once cooled, frost with your favorite creamy vanilla buttercream frosting. You made a beautiful cake!

Notes

  • For the moistest cake, ensure your milk and eggs are at room temperature before mixing.
  • Use high-quality pure vanilla extract for the best flavor payoff.
  • This recipe works well for a 9×13 sheet cake; adjust baking time as needed.
  • You can make this vanilla cake ahead of time and wrap the cooled layers tightly before freezing for up to one month.

Nutrition

Find it online: https://kitchnkudos.com/vanilla-cake-recipe-moist-fluffy/