Classic Vanilla Cake with Buttercream Frosting

Introduction

This classic vanilla cake is the ultimate celebration dessert, achieving a perfect balance between tender, fluffy crumb and rich, creamy frosting. You’ll love how the simple, pure vanilla flavor shines through, making it a versatile canvas for any occasion. Every bite delivers the nostalgic comfort of a perfectly executed homemade cake.

Prep & Cook Time

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour 10 minutes

Servings: 12

Ingredients

For the Cake:

• 2¼ cups cake flour
• 2¼ teaspoons baking powder
• ½ teaspoon salt
• 1⅛ cups unsalted butter (room temperature)
• 1⅛ cup granulated sugar
• 4 large eggs (room temperature)
• 1 large egg white (room temperature)
• 1 cup milk (room temperature)
• 1½ teaspoons vanilla extract

For the Buttercream Frosting:

• 2 cups salted butter (room temperature)
• 3¾ cups powdered sugar (sifted)
• ¼ cup heavy cream
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
3. In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter and granulated sugar together on medium-high speed for 4-5 minutes, until light and fluffy.
4. Add the 4 whole eggs and the single egg white, one at a time, beating well after each addition. Scrape down the bowl and mix in the vanilla extract.
5. With the mixer on low speed, alternately add the dry ingredients and the milk, beginning and ending with the dry ingredients. Mix only until just combined.
6. Divide the batter evenly between the prepared pans. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
8. For the Buttercream: In a large bowl, beat the salted butter on medium-high speed for about 3 minutes, until smooth and creamy.
9. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed after each addition until incorporated. Scrape down the bowl as needed.
10. Add the heavy cream and vanilla extract. Increase mixer speed to medium-high and beat for 4-5 minutes, until the frosting is very light, fluffy, and spreadable.
11. Once the cake layers are completely cool, level the tops if needed. Place one layer on a cake plate or stand. Spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the entire cake.

Variations

• Funfetti Cake: Fold ½ cup of rainbow sprinkles into the cake batter just before dividing it between the pans.
• Layer Cake Upgrade: Split each baked cake layer in half horizontally to create a 4-layer cake for a more dramatic presentation.
• Sheet Cake Simplicity: Bake the batter in a 9×13-inch pan for about 35-40 minutes. Frost the cake right in the pan for easy serving.
• Frosting Swirls: Create beautiful textures by using an offset spatula or a piping bag fitted with a star tip to decorate the frosted cake.

Tips for Success

• Room Temperature is Key: Ensuring your butter, eggs, and milk are at room temperature helps the batter emulsify properly, resulting in a uniformly textured cake.
• Don’t Overmix: Mix the batter only until the last traces of flour disappear. Overmixing develops gluten, leading to a tough cake.
• Flour Your Pans Properly: After greasing the pans, add a tablespoon of flour and shake it around to coat, tapping out the excess. This guarantees clean release.
• Cool Completely: Frosting a warm cake is a recipe for disaster. Let the layers cool entirely on a wire rack to avoid melted, sliding frosting.

Storage & Reheating

Store the frosted cake in an airtight container or cake carrier at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture and flavor. Unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 2 months.

FAQ

Can I use all-purpose flour instead of cake flour?

You can make a substitute by measuring 2 cups + 2 tablespoons of all-purpose flour, removing 4½ tablespoons of it, and replacing that removed amount with 4½ tablespoons of cornstarch. Sift together several times. The cake will be slightly denser.

Why do I need to use both unsalted butter for the cake and salted butter for the frosting?

The cake uses unsalted butter to precisely control the salt level. The frosting uses salted butter to provide a subtle salty contrast that balances the intense sweetness of the powdered sugar.

My buttercream looks curdled. What happened and how can I fix it?

This usually happens if the butter was too cold or the ingredients weren’t fully incorporated. Simply keep beating on medium-high speed; it will eventually come together into a smooth, cohesive frosting as the butter warms slightly from the friction.

Can I make this recipe into cupcakes?

Yes! Line a muffin tin with cupcake liners and fill each about 2/3 full. Bake at 350°F for 18-22 minutes. This recipe will yield approximately 24 cupcakes.

Why add an extra egg white?

The egg white provides structure and helps create a light, tender crumb without adding extra fat from another yolk.

My cakes domed in the middle. How can I prevent this?

Ensure your oven temperature is accurate with an oven thermometer. You can also try wrapping damp cake strips around the outside of the pans to insulate them, which promotes even baking and flat tops.