Best Homemade Vanilla Cake
This homemade vanilla cake is soft, buttery, and incredibly moist with a tender bakery-style crumb. Made using an easy reverse creaming method, it's simple enough for beginner bakers yet elegant enough for birthdays, holidays, and special celebrations. Whether frosted with classic buttercream or customized for any occasion, this timeless dessert recipe is guaranteed to become a family favorite.
Equipment
- stand mixer Fitted with the paddle attachment.
- two 9-inch cake pans
- parchment paper
- nonstick cooking spray Spray only the parchment.
- measuring cups and spoons
- rubber spatula
- wire cooling rack
Ingredients
- 3 cups cake flour
- 2 cups granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1 1/4 cups buttermilk, room temperature
- 2 tsp pure vanilla extract
- 3 large eggs, room temperature
- 2 large egg whites, room temperature
Instructions
- Preheat the oven to 350°F (175°C). Line the bottoms of two 9-inch cake pans with parchment paper and spray only the parchment with nonstick spray.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, granulated sugar, baking powder, and salt.
- With the mixer on medium speed, beat in the butter for about 1 minute until the mixture resembles coarse crumbs.
- Reduce the mixer to low speed and add the buttermilk and vanilla extract. Mix until combined, then increase to medium speed and beat for 30 seconds, scraping down the bowl as needed.
- With the mixer on low speed, add the eggs one at a time until fully incorporated. Add the egg whites and beat on medium-high speed for 30 seconds until the batter is smooth.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- 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 before transferring them to a wire rack to cool completely before frosting.
Notes
Bring the butter, eggs, and buttermilk to room temperature before beginning for the smoothest batter. Avoid overmixing after incorporating the flour to maintain a light crumb. Line cake pans with parchment paper and spray only the parchment to prevent sticking without creating dark edges. Cool the cake layers completely before frosting. Unfrosted layers may be frozen for up to 3 months. This batter also works beautifully for cupcakes and sheet cakes.