Classic Vanilla Cake with Buttercream Frosting

Introduction

This recipe delivers a timeless, tender-crumbed vanilla cake that’s incredibly moist and flavorful. You’ll love how the simple, pure vanilla taste pairs perfectly with the rich and silky homemade buttercream. It’s the perfect blank canvas for celebrations or a satisfying weekend baking project.

Prep & Cook Time

Prep Time: 40 minutes | Cook Time: 30 minutes | Total Time: 1 hour 10 minutes (plus cooling) | 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, then 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, beat the unsalted butter and granulated sugar together with an electric mixer on medium-high speed for 4-5 minutes, until light and fluffy.
4. Add the 4 whole eggs and 1 egg white, one at a time, beating well after each addition. Scrape down the bowl. Beat in the vanilla extract.
5. With the mixer on low, alternately add the flour mixture and the milk in three additions, beginning and ending with the flour. Mix 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 before turning them out onto a wire rack to cool completely.
8. For the Frosting: In a large bowl, beat the salted butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
9. Gradually add the sifted powdered sugar, one cup at a time, beating on low until combined. Increase speed to medium and beat for 2 minutes.
10. Add the heavy cream and vanilla extract. Beat on medium-high speed for 3-4 minutes until the frosting is very light, fluffy, and spreadable.
11. Once cakes are completely cool, level the tops if needed. Place one layer on a serving plate. Spread with a layer of frosting. Top with the second layer and frost the top and sides of the entire cake.

Variations

• Ombre Effect: Divide the frosting into 3 bowls. Tint each with increasing amounts of gel food coloring. Frost the bottom third with the darkest, the middle with the medium, and the top with the lightest, blending where they meet.
• Cupcakes: Divide the batter into lined muffin tins and bake for 18-22 minutes. This recipe yields about 24 cupcakes.
• Naked Cake: For a rustic look, apply a very thin “crumb coat” of frosting to the assembled cake. Then, use a bench scraper to apply a second, semi-transparent layer, allowing the cake layers to show through.
• Flavor Infusion: For the frosting, replace the heavy cream with a flavored liquid like strong cold coffee, citrus juice, or a fruit puree (strained) for a subtle twist.

Tips for Success

• Room Temperature is Key: Having all your dairy and eggs at room temperature ensures they emulsify properly, creating a smooth, well-risen batter without overmixing.
• Don’t Overmix: Once you add the flour, mix only until the last streaks disappear. Overmixing develops gluten and leads to a dense, tough cake.
• Sift Your Powdered Sugar: This prevents lumps in your buttercream and creates an ultra-smooth, silky texture.
• Cool Cakes Completely: Frosting a warm cake will cause the buttercream to melt and slide right off.

Storage & Reheating

Store the frosted cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For best texture and flavor, let it sit at room temperature for an hour before serving. Unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 3 months.

FAQ

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

Yes, but the texture will be slightly denser. For a closer substitute, replace 2 tablespoons from each cup of all-purpose flour with cornstarch (for this recipe, use 2 cups + 2 tbsp all-purpose flour + ¼ cup cornstarch, whisked together).

Why is my buttercream runny or soupy?

Your butter was likely too warm. Chill the bowl in the refrigerator for 15-20 minutes, then re-whip. If it’s still too soft, you can add a bit more sifted powdered sugar, one tablespoon at a time.

Can I use all whole eggs instead of adding an extra egg white?

The extra egg white provides structure without the fat of a yolk, leading to a lighter, more tender crumb. Using 5 whole eggs will make the cake slightly richer and denser.

My cake layers domed in the middle. What happened?

This is often due to the oven being too hot, causing the edges to set before the center has finished rising. Try reducing your oven temperature by 25°F or using cake strips (damp fabric strips wrapped around the pan) to insulate the sides.

What’s the difference between using salted butter and unsalted in the frosting?

The recipe is designed to use salted butter in the frosting to provide the perfect balance to the sweetness. Using unsalted butter would require you to add about ¼ to ½ teaspoon of fine salt to the frosting.

Can I make this into a sheet cake?

Absolutely. Pour the batter into a greased and parchment-lined 9×13-inch pan. Bake at the same temperature for 30-35 minutes, or until a toothpick comes out clean.