Vanilla Cake with Vanilla Buttercream

Why Make This Recipe

Vanilla cake is a classic favorite for many. It’s light, fluffy, and has a delightful vanilla flavor. This recipe for Vanilla Cake with Vanilla Buttercream is perfect for birthdays, celebrations, or just a sweet treat at home. The homemade buttercream frosting adds the perfect touch, making every slice irresistible.

How to Make Vanilla Cake with Vanilla Buttercream

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened
• 1 cup milk
• 3 ½ teaspoons baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 4 large eggs
• 1 cup unsalted butter, softened (for frosting)
• 4 cups powdered sugar (for frosting)
• 2 tablespoons milk (for frosting)
• 1 teaspoon vanilla extract (for frosting)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the vanilla extract.
5. In another bowl, combine the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with the milk and mixing just until combined.
7. Divide the batter evenly between the prepared cake pans and smooth the tops.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
10. For the vanilla buttercream frosting, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth.
11. Add the milk and vanilla extract and mix until fluffy.
12. Once the cakes are completely cooled, frost one layer with buttercream, place the second layer on top, and frost the top and sides of the cake.
13. Decorate as desired and serve!

How to Serve Vanilla Cake with Vanilla Buttercream

Serve this delicious Vanilla Cake with a slice on a plate. You can add fresh fruit or sprinkle some extra powdered sugar on top for decoration. It pairs well with a cup of tea or coffee, making it perfect for afternoon gatherings.

How to Store Vanilla Cake with Vanilla Buttercream

Store any leftover cake in an airtight container at room temperature for up to three days. If you live in a warm climate, you might want to refrigerate it to keep it fresh longer. Just make sure to let it come back to room temperature before serving for the best taste.

Tips to Make Vanilla Cake with Vanilla Buttercream

• Ensure your butter is properly softened for easy mixing.
• Don’t overmix the batter once you add the flour; this keeps the cake light and fluffy.
• For a smoother frosting, sift the powdered sugar before adding it to the butter.
• Feel free to add sprinkles or chocolate chips to the batter for a fun twist!

Variation

You can switch things up by adding lemon zest to the batter for a hint of citrus or using almond extract instead of vanilla for a different flavor. This recipe can also be made into cupcakes; just adjust the baking time to about 20 minutes.

FAQs

Can I freeze the cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and put it in an airtight container. It can last up to three months.

What can I use if I don’t have milk?
You can use almond milk, soy milk, or any other milk alternative you prefer.

How can I make the cake gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Just make sure to add a binding agent like xanthan gum, if needed.

Vanilla Cake with Vanilla Buttercream

This classic Vanilla Cake is light, fluffy, and topped with homemade vanilla buttercream, making it perfect for any celebration or a sweet treat at home.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 slices

Course: Cake, Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the cake

• 2 cups all-purpose flour
• 1.5 cups granulated sugar
• 0.5 cups unsalted butter, softened Ensure it's properly softened for easy mixing.
• 1 cup milk Can substitute with almond milk or another alternative.
• 3.5 teaspoons baking powder
• 1 teaspoon vanilla extract
• 0.5 teaspoon salt
• 4 large eggs

For the frosting

• 1 cup unsalted butter, softened Ensure it's properly softened for easy mixing.
• 4 cups powdered sugar For smoother frosting, sift before adding.
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the vanilla extract.
5. In another bowl, combine the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with the milk and mixing just until combined.
7. Divide the batter evenly between the prepared cake pans and smooth the tops.

Baking

1. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
2. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Frosting

1. For the vanilla buttercream frosting, beat the softened butter until creamy.
2. Gradually add the powdered sugar, mixing until smooth.
3. Add the milk and vanilla extract and mix until fluffy.
4. Once the cakes are completely cooled, frost one layer with buttercream, place the second layer on top, and frost the top and sides of the cake.

Serving

1. Serve this delicious Vanilla Cake with a slice on a plate. Add fresh fruit or sprinkle some extra powdered sugar on top for decoration.

Notes

Store any leftover cake in an airtight container at room temperature for up to three days. Consider refrigerating in warmer climates.