Introduction

This homemade vanilla cake is rich, moist, and bursting with pure vanilla flavor. Perfect for any celebration or a simple treat, it pairs beautifully with a creamy vanilla buttercream frosting. With easy-to-follow steps, this recipe will become your go-to for a classic dessert.

Ingredients

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup vegetable or canola oil
1 ½ cups granulated white sugar
4 large eggs, at room temperature
1 tablespoon pure vanilla extract
2-3 teaspoons vanilla bean paste (optional but recommended)
3 ¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 ¼ cups buttermilk, at room temperature
For vanilla buttercream frosting:
2 sticks unsalted butter, softened
2 teaspoons vanilla extract
1/4 cup heavy whipping cream or milk
5 cups confectioners’ sugar
Sprinkles (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease the bottom of two 9-inch round cake pans with cooking spray, place a parchment paper round in each, then spray the pans and sides again. Set aside.
Step 2: In a large bowl using a stand mixer, cream together the butter, oil, and sugar on medium-low speed until smooth and creamy, about 1 to 2 minutes. Add eggs one at a time, beating well after each. Mix in vanilla extract and vanilla bean paste if using. Scrape down the sides of the bowl as needed.
Step 3: In a medium bowl, whisk together flour, baking powder, and salt. Gradually add the flour mixture to the batter, alternating with buttermilk, starting and ending with flour. Mix well after each addition until smooth.
Step 4: Divide the batter evenly between the two prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Let cakes cool completely on wire racks before frosting.
Step 5: To make the frosting, beat softened butter and vanilla extract in a stand mixer until smooth. Gradually add confectioners’ sugar one cup at a time, alternating with heavy cream or milk until the frosting is light and fluffy.
Step 6: Frost the cooled cakes with the vanilla buttercream. Decorate with sprinkles if desired.
Step 7: For different pan sizes, bake times vary: 30-35 minutes for a 9×13 inch pan; 15-18 minutes for cupcakes; 20-25 minutes for three 9-inch layers.

Tips & Variations

Use room temperature ingredients for smoother batter and better rise.
Vanilla bean paste adds extra depth of flavor, but pure vanilla extract works well too.
For a lighter texture, gently fold in whipped egg whites instead of whole eggs beaten in.
Try adding a teaspoon of almond extract for a subtle twist.
For chocolate cake variation, substitute 1/2 cup flour with cocoa powder.

Storage

Store the cake covered airtight at room temperature for up to 3 days, or refrigerate for up to a week. If refrigerated, allow the cake to come to room temperature before serving. Leftover cake can be frozen for up to 2 months; thaw overnight in the refrigerator and bring to room temperature before frosting or serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, buttermilk adds tenderness and tanginess to the cake. If you don’t have buttermilk, mix 1 ¼ cups of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes before using.

How do I prevent my vanilla cake from drying out?

Avoid overbaking by checking the cake a few minutes before the recommended time. Use room temperature ingredients and ensure the cake is stored properly covered to retain moisture.