The Best Homemade Vanilla Cake Recipe
This classic homemade vanilla cake is soft, fluffy, buttery, and incredibly reliable. Made using the reverse creaming method for a tender crumb, it comes together easily with simple pantry ingredients and is perfect for birthdays, celebrations, holidays, and everyday desserts.
Servings: 12 slices
Calories: 385kcal
Cost: 6
Equipment
- stand mixer with paddle attachment
- 2 round 9-inch cake pans
- parchment paper
- mixing bowls
- rubber spatula
- wire cooling rack
Ingredients
- 3.75 cups cake flour
- 2 cups granulated sugar
- 1 tbsp baking powder
- 0.5 tsp fine sea salt
- 1 cup unsalted butter, room temperature
- 1.5 cups buttermilk, room temperature
- 1 tbsp pure vanilla extract
- 3 large eggs
- 2 large egg whites
Instructions
- Preheat the oven to 350°F (175°C). Line the bottoms of two 9-inch round cake pans with parchment paper and spray only the parchment with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, granulated sugar, baking powder, and sea salt.
- Add the room-temperature butter and beat on medium speed for about 1 minute until the mixture resembles coarse crumbs.
- Reduce mixer speed to low and add the buttermilk and vanilla extract. Mix for about 1 minute until combined, then beat on medium speed for 30 seconds. Scrape down the bowl.
- With the mixer on low, add the eggs one at a time, mixing after each addition. Add the egg whites and beat on medium-high speed for about 30 seconds until smooth.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25 to 30 minutes, or until golden around the edges and a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 5 minutes, then transfer to a wire rack and cool completely before frosting.
Notes
Always use room-temperature butter, eggs, and buttermilk for the best texture. Spray only the parchment paper, not the sides of the cake pans. Allow layers to cool completely before frosting. For cleaner frosting, freeze cake layers for 30 minutes before decorating. Store frosted cake refrigerated for up to 5 days or freeze unfrosted layers for up to 3 months.