Best Vanilla Cake
A light, fluffy vanilla cake that is perfect for any occasion, bursting with rich vanilla flavor. Ideal for birthday celebrations and family gatherings.
Ingredients
For the cake
- 3.67 cups 3 and 2/3 cups cake flour
- 1 teaspoon 1 teaspoon salt
- 2 teaspoons 2 teaspoons baking powder
- 0.75 teaspoon 3/4 teaspoon baking soda
- 1.5 cups 1 and 1/2 cups unsalted butter, softened to room temperature
- 2 cups 2 cups granulated sugar
- 3 large 3 large eggs
- 2 large 2 additional egg whites, at room temperature
- 1 Tablespoon 1 Tablespoon pure vanilla extract
- 1.5 cups 1 and 1/2 cups buttermilk, at room temperature
For the frosting
- 1.5 cups 1 and 1/2 cups unsalted butter, softened to room temperature
- 5.5 cups 5 and 1/2 cups confectioners sugar
- 1/3 cup 1/3 cup whole milk or heavy cream
- 1.5 teaspoons 1 and 1/2 teaspoons pure vanilla extract (for frosting)
- 1/8 teaspoon 1/8 teaspoon salt (for frosting)
Instructions
Preparation
- Preheat the oven to 350°F. Grease three 9-inch cake pans, line with parchment paper rounds, and then grease the parchment paper.
- Whisk together cake flour, salt, baking powder, and baking soda. Set aside.
Mixing the Batter
- Beat butter and sugar together on high speed until smooth and creamy.
- Beat in eggs, egg whites, and vanilla extract until combined.
- With mixer on low speed, add dry ingredients, then buttermilk. Mix until combined.
Baking
- Pour batter evenly into cake pans. Bake for 23-26 minutes or until a toothpick inserted comes out clean.
- Let cakes cool completely in pans.
Frosting
- For the frosting, beat butter until creamy.
- Add confectioners sugar, milk, vanilla extract, and salt. Beat on high speed for 2 minutes, adjusting sugar, milk, or salt as needed.
Assembly
- Slice a thin layer off the tops of cakes.
- Place one layer on a plate, cover with 1 and 1/2 cups frosting. Repeat with remaining layers.
- Spread remaining frosting on top and sides.
- Refrigerate cake for at least 1 hour.
Notes
Make sure all ingredients are at room temperature for a smooth batter. Do not overmix the batter to ensure a light cake texture. For a stronger vanilla flavor, use high-quality vanilla extract. Always test for doneness by inserting a toothpick into the center of the cake; it should come out clean. To store, wrap the cake in plastic wrap and keep it in the refrigerator. It will stay fresh for up to a week. You can also freeze the cake by wrapping it tightly and placing it in an airtight container for up to three months. Thaw in the refrigerator overnight before serving.