We were visiting my parents for the weekend—one of those chilly early spring days when the air still carried a bite, and everyone somehow ended up in the kitchen. My daughter tugged on Grandma’s apron, asking to bake something “pretty and fluffy,” and just like that, out came the mixing bowls.
I hadn’t seen my mom make her vanilla cake in years, but her hands moved like they remembered every step. My dad sliced strawberries while my son tried to sneak spoonfuls of frosting, and I stood there laughing, watching three generations hover over one worn recipe card.
That cake didn’t need a celebration—it simply became the center of that slow, golden afternoon. The butter creamed with sugar until it turned almost white, and the scent of vanilla drifted into every room, pulling in my brother from the garage and even Grandpa from his crossword puzzle. My daughter helped frost it with the back of a spoon, uneven swirls and all, and we all had a slice while it was still warm.
No one rushed off after dessert that day. We just stayed at the table, talking over crumbs and coffee. That cake brought us together—not for any grand reason, just because it felt good to share something sweet, homemade, and familiar.
Short Description
This moist vanilla cake is rich, tender, and full of buttery vanilla flavor. Paired with creamy buttercream frosting, it’s a classic dessert perfect for birthdays, celebrations, or just a cozy afternoon treat.
Key Ingredients
- 2½ cups all-purpose flour
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1 tablespoon baking powder
- ½ teaspoon salt
Tools Needed
- Stand mixer or hand mixer
- Two 9-inch round cake pans
- Mixing bowls (at least 2)
- Whisk
- Rubber spatula
- Cooling rack
- Parchment paper (optional, for lining pans)
Cooking Instructions
Step 1: Prep Your Oven and Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For easier removal, line the bottom with parchment paper rounds.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar together on medium-high speed for about 3–4 minutes, until the mixture is pale and fluffy.
Step 3: Add the Eggs and Vanilla
Add the eggs one at a time, mixing on low and scraping down the bowl after each addition. Stir in the vanilla extract. The batter will look silky and smooth.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt until evenly distributed. This prevents clumps and ensures even rising.
Step 5: Mix Wet and Dry Alternately
With the mixer on low, add the dry ingredients in three additions, alternating with the milk (start and end with the dry). Mix until just combined—don’t overdo it! The batter should be smooth but not overworked.
Step 6: Bake to Golden Perfection
Divide the batter evenly between the pans and smooth the tops. Bake for 25–30 minutes, rotating halfway through. The cakes are done when a toothpick comes out clean or with moist crumbs.
Step 7: Cool and Frost
Let the cakes cool in the pans for 10 minutes, then gently remove and place on a wire rack to cool completely. Once cool, frost with your favorite vanilla buttercream.
Tip: For the smoothest frosting application, chill the cake layers for 15 minutes before frosting.
Why You’ll Love This Recipe
Pure Vanilla Flavor: The tablespoon of vanilla adds deep, aromatic sweetness in every bite.
Incredibly Moist: Thanks to the butter and whole milk, the cake stays tender for days.
Beginner-Friendly: With basic pantry ingredients and clear steps, it’s easy even for new bakers.
Versatile: Dress it up with fresh berries, chocolate ganache, or keep it simple with buttercream.
Crowd-Pleaser: It’s perfect for birthdays, holidays, or casual get-togethers.
Mistakes to Avoid & Solutions
Overmixing the Batter: This can lead to a dense cake. Mix only until everything is combined.
→ Solution: Use low speed and stop as soon as the flour disappears.
Uneven Baking: One cake browning faster than the other?
→ Solution: Rotate the pans halfway through baking.
Dry Texture: If your cake turns out dry, it could be from overbaking.
→ Solution: Start checking at the 25-minute mark and pull out as soon as a toothpick has just a few moist crumbs.
Cake Sticking to the Pan:
→ Solution: Grease well and line with parchment circles.
Serving and Pairing Suggestions
Serve with a cup of black tea or light roast coffee for a classic afternoon treat.
Add fresh strawberries or raspberries on top of the frosting for color and tartness.
Slice and stack for a layered birthday cake with sprinkles or edible flowers.
Make it a plated dessert with a drizzle of berry coulis or warm caramel sauce.
Storage and Reheating Tips
Store in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate tightly wrapped for up to 5 days.
To freeze: Wrap each layer individually in plastic wrap and freeze up to 2 months.
Reheat slices in the microwave for 10–15 seconds to revive softness before serving.
FAQs
1. Can I make this cake ahead of time?
Yes! Bake the layers up to 2 days in advance and store tightly wrapped at room temperature.
2. What kind of frosting works best with this cake?
A classic vanilla buttercream is a perfect match, but cream cheese frosting or whipped cream also pair beautifully.
3. Can I turn this into cupcakes?
Absolutely. This recipe yields about 24 cupcakes. Bake at 350°F for 18–20 minutes.
4. Can I use cake flour instead of all-purpose flour?
Yes, use 2¾ cups of cake flour to replace the 2½ cups of all-purpose flour for an even softer texture.
5. How do I get flat cake layers for stacking?
Use bake-even strips or trim the dome with a serrated knife once cooled.
Tips & Tricks
– Room temperature ingredients are key to smooth batter and even mixing.
– Use a kitchen scale to divide batter evenly between pans.
– Chill your frosting for 10 minutes if it gets too soft while decorating.
– Add 1–2 tablespoons of sour cream for a slightly richer texture.
– Want a more pronounced vanilla flavor? Add a teaspoon of vanilla bean paste along with the extract.
Recipe Variations
Almond Twist: Replace ½ teaspoon of vanilla with almond extract. Top with slivered almonds before frosting.
Lemon-Vanilla Cake: Add 1 tablespoon of fresh lemon zest to the batter and replace ¼ cup of milk with lemon juice. Top with lemon buttercream.
Chocolate Chip Swirl: Fold in ½ cup mini chocolate chips after the batter is mixed.
Coconut Cream Cake: Add ½ cup shredded sweetened coconut to the batter and use coconut milk in place of regular milk.
Funfetti Style: Stir in ⅓ cup rainbow sprinkles into the batter before baking for a festive twist.
Final Thoughts
That afternoon at my parents’ house stuck with me. It wasn’t about impressing anyone—it was about sharing something simple that made everyone pause and smile. Every time I bake this vanilla cake now, it brings back that moment: the laughter, the frosting-covered fingers, the warmth of family packed around a kitchen table.
Sometimes, the best recipes aren’t about special occasions—they become special because of the people around them.
Moist Vanilla Cake With Buttercream Frosting
Ingredients
- 2½ cups all-purpose flour
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1 tablespoon baking powder
- ½ teaspoon salt
Instructions
- Set your oven to 350°F (175°C). Grease two 9-inch round cake pans and dust them with flour. For easy removal, line the bottoms with parchment paper circles.
- In a large bowl, beat the softened butter and sugar together on medium-high speed for 3 to 4 minutes, until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each one. Scrape the sides of the bowl as needed. Stir in the vanilla. The batter should look smooth and creamy.
- In another bowl, whisk together the flour, baking powder, and salt. This helps everything blend evenly.
- With the mixer on low speed, add the dry ingredients in three parts, alternating with the milk. Start and end with the dry mix. Mix until just combined—don’t overmix.
- Pour the batter evenly into the two pans and smooth the tops. Bake for 25–30 minutes, turning the pans halfway through. Check for doneness by inserting a toothpick—it should come out clean or with a few crumbs.
- Let the cakes cool in the pans for 10 minutes. Then carefully remove and place them on a wire rack to cool fully. Once cool, frost with vanilla buttercream.
