Homemade Vanilla Cake

Alright, this homemade vanilla cake? It’s soft, fluffy, and full of that classic sweet vanilla flavor we all know and love. No box mix here—just simple ingredients and big results.

I made it for a birthday once and haven’t looked back since. Mixed it all up in one bowl, poured it into the pans, and let the oven do the magic. It baked up golden, tender, and smelled like a dream.

Each slice is buttery, moist, and perfect with or without frosting. You can dress it up for a party or keep it simple for everyday cravings. If you want a go-to vanilla cake that never fails, this is the one.

Let’s bake it together—you’re gonna love how easy and delicious it is.

Why You’ll Love This Recipe

• Perfect Vanilla Flavor: You’ll get a warm, aromatic vanilla flavor in every bite thanks to pure vanilla extract (or vanilla bean paste, if you want to elevate it further).
• Tender Yet Structured Texture: A combination of cake flour and egg whites creates a soft crumb that still holds its shape for stacking or slicing.
• Moist Without Being Dense: The butter and buttermilk work together to lock in moisture without making the cake heavy or greasy.
• Ideal for Any Occasion: This base recipe works as a layer cake, sheet cake, or cupcakes, making it a great go-to for parties, holidays, or family baking.
• Beginner Friendly: No complicated steps. If you can cream butter and sugar, you can make this cake.

What You Need to Know Before You Start

Prep Time & Bake Time:

• Prep Time: 20 minutes (includes measuring, mixing, and preparing pans)
• Bake Time: 30–35 minutes, depending on your oven and pan size
• Total Time: About 1 hour (including a few minutes to cool in the pan)

Servings:
This recipe yields:

• Two 9-inch round cake layers (each about 1.5 inches high), or
• One 9×13-inch rectangular cake
  You’ll get 12–15 servings depending on how you slice it. For a layered celebration cake, you can double the recipe and stack four rounds.

Difficulty Level:
Easy to moderate. This recipe doesn’t require any fancy ingredients or techniques, but it does rely on proper creaming and gentle mixing for the best results. It’s a good confidence-builder for new bakers and a reliable staple for seasoned home cooks.

Required Kitchen Tools

Before you start, make sure you have everything set up:

• Cake Pans: Either two 9-inch round pans or one 9×13-inch rectangular baking pan. For round cakes, line the bottom with parchment and grease the sides for easy release.
• Electric Mixer: A hand mixer or stand mixer with the paddle attachment is ideal for creaming butter and sugar.
• Mixing Bowls: One large for the batter, one medium for dry ingredients.
• Rubber Spatula: To scrape down the bowl and fold the batter at the end.
• Wire Rack: For cooling the cake evenly after baking.
• Measuring Tools: Use dry measuring cups for flour and sugar, and liquid measuring cups for buttermilk and vanilla.

Optional: A kitchen scale for precise measurement (especially for flour), and an oven thermometer if your oven runs hot or cold.

Ingredients for Homemade Vanilla Cake

To create a flavorful, moist, and tender cake, each ingredient plays a specific role:

• Cake Flour (2 ½ cups / 295g): Cake flour is lighter and finer than all-purpose flour, giving the cake its soft texture. If you don’t have cake flour, you can make a substitute with all-purpose flour and cornstarch (for every 1 cup of AP flour, remove 2 tablespoons and replace with 2 tablespoons of cornstarch).
• Granulated Sugar (1 ¾ cups / 350g): White sugar sweetens the batter and helps with structure. Creaming it with butter also adds air to the batter, helping the cake rise.
• Baking Powder (2 ½ tsp): This leavening agent gives the cake its rise and fluffiness. Make sure it’s fresh (less than 6 months old) for best results.
• Fine Sea Salt (½ tsp): A small amount of salt sharpens and balances the sweetness, enhancing the overall flavor.
• Unsalted Butter (¾ cup / 170g): Use room temperature butter. It should be soft enough to press with your finger, but not greasy. Creaming the butter properly creates air pockets, which help the cake rise.
• Large Eggs (2) + Egg Whites (2): The two whole eggs provide richness, structure, and moisture. The extra egg whites lighten the crumb and help with lift. Room temperature eggs incorporate more smoothly into the batter.
• Buttermilk (1 cup / 240ml): Adds moisture and a subtle tang that balances the sweetness of the vanilla. The acidity also reacts with the baking powder for a better rise. If you don’t have buttermilk, you can substitute with milk plus vinegar or lemon juice.
• Pure Vanilla Extract (1 tbsp): Go for real vanilla, not imitation. It’s the centerpiece of the cake’s flavor. You can also use vanilla bean paste if you want a deeper flavor and visible vanilla specks.

Variations for Homemade Vanilla Cake

This vanilla cake is incredibly versatile. Here are a few ways to make it your own:

• Vanilla Bean Upgrade: Swap vanilla extract for 1 tablespoon of vanilla bean paste or the seeds from 1 vanilla pod. This adds visual appeal (tiny black flecks) and a stronger, more complex vanilla flavor.
• Almond Twist: Add ½ teaspoon of almond extract along with the vanilla. It pairs beautifully with fruit toppings and whipped cream.
• Lemon Infusion: Stir in 1 tablespoon of fresh lemon zest to the batter for a bright, citrusy version. This works well if you’re topping the cake with berries or lemon curd.
• Cupcake Style: Pour the batter into lined cupcake pans and bake at 350°F (177°C) for 18–20 minutes. You’ll get about 24 cupcakes.
• Layer Cake Option: Want extra height or more layers? Double the recipe and divide the batter evenly into three or four 8-inch or 9-inch pans. You’ll need to adjust the baking time slightly (check at 25–30 minutes).

How to Make Homemade Vanilla Cake Step-by-Step

1. Preheat the Oven & Prepare Pans

• Preheat your oven to 350°F (177°C).
• If using two 9-inch round cake pans, grease them and line the bottoms with parchment paper. For a 9×13-inch pan, grease well or use parchment for easy removal.

2. Sift and Combine Dry Ingredients

• In a medium bowl, sift together the cake flour, baking powder, and salt.
• Whisk to ensure everything is evenly mixed. Set aside.

3. Cream Butter and Sugar

• In a large mixing bowl, beat the softened butter on medium speed for 1 minute until smooth and creamy.
• Add the granulated sugar and cream for 3–4 minutes until the mixture is light, fluffy, and pale in color. This step builds structure and adds air to the batter.

4. Add Eggs and Vanilla

• Beat in the whole eggs, one at a time, mixing well after each.
• Then add the egg whites and continue to mix until the batter is smooth and slightly thickened.
• Mix in the vanilla extract. Scrape down the sides of the bowl with a rubber spatula.

5. Alternate Adding Dry Ingredients and Buttermilk

• With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients.
• Example: Add ⅓ of the flour mixture → mix → ½ of the buttermilk → mix → repeat.
• Be careful not to overmix. Stop as soon as everything is just combined and no dry streaks remain.

6. Fill the Pans and Smooth the Tops

• Divide the batter evenly between your prepared pans.
• Use a spatula to smooth the tops for even baking.

7. Bake

• Bake in the center of the oven for 30–35 minutes for round pans or 35–38 minutes for a 9×13-inch pan.
• The cake is done when the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

8. Cool the Cakes

• Let the cakes cool in the pans for 10 minutes.
• Then carefully remove them from the pans and transfer to a wire rack to cool completely before frosting or slicing.

Serving and Decoration

Homemade Vanilla Cake is perfect on its own, but here are a few serving suggestions to take it to the next level:

• Classic Buttercream: Frost with vanilla, chocolate, or cream cheese buttercream for birthdays or special occasions.
• Fresh Fruit & Whipped Cream: A lighter option for summer. Add sliced strawberries, blueberries, or peaches with whipped cream.
• Simple Glaze: Mix powdered sugar with a bit of milk and vanilla to drizzle over the top for a minimalist finish.
• Filling Ideas: Add jam, lemon curd, pastry cream, or chocolate ganache between layers for more complexity.
• Dust with Powdered Sugar: If you’re keeping it simple, a light dusting gives a clean and elegant finish.

Storing Homemade Vanilla Cake

Proper storage keeps your cake fresh and moist for days:

• Room Temperature: If unfrosted or frosted with a shelf-stable icing (like buttercream), store the cake in an airtight container or wrapped tightly in plastic wrap for up to 3 days at room temperature.
• Refrigerator: If your cake has cream-based or perishable fillings/frosting, cover and refrigerate it. Bring to room temperature before serving. It will keep well for up to 5 days.
• Freezer: Wrap cooled, unfrosted cake layers in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the fridge, then bring to room temp before decorating.

Tips and Tricks for Success

• Use Room Temperature Ingredients: This ensures smooth blending and even baking.
• Don’t Overmix the Batter: Once you add the dry ingredients, mix just until combined. Overmixing can create a dense cake.
• Weigh Your Flour: For best results, use a kitchen scale to measure flour accurately. Too much flour leads to a dry cake.
• Check for Doneness: Start checking 5 minutes before the suggested time. Every oven varies.
• Cool Completely Before Frosting: If the cake is even slightly warm, your frosting will melt and slide off.

Nutrition

Nutrient	Per Serving (1 of 12)
Calories	315 kcal
Total Fat	14g
Saturated Fat	8g
Cholesterol	65mg
Sodium	190mg
Total Carbohydrates	43g
Dietary Fiber	0g
Sugars	26g
Protein	5g
Calcium	80mg
Iron	1.3mg

Note: Values are approximate and may vary based on specific ingredients used.

Homemade Vanilla Cake FAQs

Can I use all-purpose flour instead of cake flour?
Yes, though cake flour gives a finer crumb. To substitute: For each cup of cake flour, use 1 cup of all-purpose flour minus 2 tablespoons, then add 2 tablespoons of cornstarch.

Can I make this cake ahead of time?
Absolutely. The baked layers can be stored at room temp for 2 days or frozen for longer. Frost just before serving for best texture.

What’s the best frosting for vanilla cake?
Classic vanilla or chocolate buttercream, cream cheese frosting, or whipped cream. You can also keep it simple with a glaze or fruit topping.

Can I make this into cupcakes?
Yes — this recipe yields about 24 cupcakes. Bake at 350°F for 18–20 minutes.

Conclusion

This Homemade Vanilla Cake is a true baking essential—simple, dependable, and full of real vanilla flavor. Whether you’re dressing it up for a celebration or serving it plain with tea, it’s a recipe worth keeping in your regular baking rotation. Soft, moist, and easy to work with, this cake proves that classic doesn’t have to mean boring.