Vanilla Cake Recipe 🍰

This is the only vanilla cake recipe you’ll ever need—a buttery, tender crumb that’s perfectly moist and ready to be dressed up with your favorite frosting. Whether you’re baking for a birthday, a celebration, or just because it’s Tuesday, this from-scratch cake delivers that classic vanilla flavor with a texture that rivals any bakery. It’s reliable, straightforward, and built to impress without the fuss.

Why This Recipe Works

The reverse creaming method is the secret weapon here. By coating the flour with butter before adding liquid, we prevent gluten from developing, which gives you that velvety, melt-in-your-mouth crumb instead of a tough, rubbery one. Whole milk and eggs bring richness and moisture, while a touch of cornstarch lightens the flour just enough for a fluffy texture that still holds up beautifully under a generous layer of frosting. It’s a foolproof formula that works every single time.

Servings: 4 | Prep time: 25 minutes | Cook time: 25 minutes | Total time: 50 minutes

Ingredients

• 2 1/2 cups (300g) all-purpose flour
• 2 tablespoons cornstarch
• 1 1/2 cups (300g) granulated sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon fine salt
• 1 cup (2 sticks, 226g) unsalted butter, softened but cool (65°F–68°F)
• 4 large eggs, at room temperature
• 1 cup (240ml) whole milk, at room temperature
• 2 teaspoons pure vanilla extract

Instructions

1. Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment paper, then grease the parchment as well. Set aside.
2. Combine Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, whisk together the flour, cornstarch, sugar, baking powder, and salt until evenly combined.
3. Add Butter to Dry Ingredients: With the mixer on low speed, add the softened butter one tablespoon at a time. Continue mixing until the mixture resembles coarse sand and no butter chunks remain, about 2–3 minutes.

4. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, milk, and vanilla extract until smooth and well blended.
5. Create the Batter: With the mixer on low, add the egg mixture in three separate additions, mixing for 20 seconds after each one. Scrape down the bowl, then beat on medium speed for 30 seconds until the batter is smooth and glossy. Be careful not to overmix—stop as soon as it comes together.
6. Divide and Bake: Divide the batter evenly between the prepared pans, about 2 cups per pan. Bake for 24–28 minutes, until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed with your finger.

7. Cool the Cakes: Let the cakes cool in their pans on wire racks for 10 minutes. Run a knife around the edges to loosen, then invert onto the racks, remove the parchment, and cool completely right-side up.
8. Assemble and Frost: Once the layers are completely cool, place one on a serving plate. Spread 1 cup of frosting over the top, place the second layer on top, and frost the entire cake as desired.

Tips & Variations

• Weigh your ingredients for the most accurate results—cup measurements can vary significantly depending on how you scoop.
• No whole milk on hand? Mix 1/2 cup heavy cream with 1/2 cup 2% milk as a perfect substitute.
• For a white cake, use only egg whites (about 5 large) and omit the yolks. Add 1/4 teaspoon almond extract for a lovely flavor boost.
• To make cupcakes: Fill liners 2/3 full and bake at 350°F for 18–20 minutes. This recipe makes about 24.
• Room temperature butter and eggs are non-negotiable here—cold ingredients can cause the batter to curdle and break the emulsion.
• For a chocolate version, replace 1/2 cup of the flour with 1/2 cup cocoa powder and add 1/2 cup sour cream for extra moisture.

Storage & Make-Ahead

Store frosted cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Unfrosted layers can be wrapped tightly in plastic wrap and frozen for up to 2 months. To thaw, unwrap and let them sit at room temperature for 1–2 hours before frosting.

Nutrition Information

• Calories: 363 kcal
• Carbohydrates: 48 g
• Protein: 5 g
• Fat: 17 g
• Saturated Fat: 10 g
• Fiber: 1 g
• Sugar: 25 g
• Sodium: 316 mg

These values are an estimate and will vary based on exact ingredients and portion sizes.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the layers up to 2 days in advance. Wrap them tightly in plastic wrap and store at room temperature. Frost on the day of serving for the best texture and presentation.

Why is my cake dry?

Overbaking is the most common culprit. Check your oven temperature with an oven thermometer and start checking the cake 2 minutes before the minimum baking time. Every oven runs a little differently.

Can I use salted butter?

Yes, but reduce the added salt to 1/4 teaspoon to avoid over-salting the batter.

Can I make this gluten-free?

You can substitute the all-purpose flour with a 1:1 gluten-free baking blend, but the texture will be slightly denser. Add 1/2 teaspoon xanthan gum if your blend doesn’t already contain it.