Vanilla cake with soft, fluffy layers and a light vanilla frosting, the kind of simple cake I make for birthdays, family gatherings, or everyday baking.
Soft, even layers with a clean vanilla flavor make this recipe a reliable choice for birthdays, family gatherings, and everyday baking.
This is the kind of simple, homemade cake I bake again and again when I want something that turns out right without overthinking it.
With a tender crumb and a balanced vanilla taste, this recipe works just as well for celebrations as it does for a quiet weekend dessert.
Why you’ll love this vanilla cake
- A true all-purpose vanilla cake Works for layer cakes, birthday cakes, or simple homemade desserts.
- Soft, light, and reliable layers The crumb stays tender and bakes evenly, with no dry edges.
- Pairs well with simple frostings or fillings A neutral vanilla flavor that works beautifully with light frostings, fruit, or chocolate.
Ingredients you need
- Butter: Unsalted butter, softened.
- Sugar: White granulated sugar and powdered sugar.
- Eggs: Whole eggs at room temperature.
- Vanilla: Vanilla extract, paste, or vanilla bean.
- Flour: Cake flour, or all-purpose flour with a little cornstarch.
- Leavening: Baking powder, baking soda, and fine salt.
- Buttermilk: For a soft, tender crumb, with milk as a substitute.
- Heavy cream: Full-fat heavy cream.
- Mascarpone: Cold mascarpone cheese.
Tips before you start
- Bake gently: A moderate oven temperature helps the cake bake evenly and stay moist.
- Use very soft butter: The butter should be soft enough to cream smoothly with the sugar, not completely melted.
- Cream butter and sugar well: Beat until pale and fluffy to build a light cake base.
- Whip the eggs longer: Beating the eggs for a few minutes adds air and gives a softer crumb.
- Room temperature buttermilk: Helps the batter stay smooth and evenly mixed.
How to make vanilla cake
This is my vanilla buttermilk cake recipe, one I use again and again for soft, reliable layers.
Beat the butter and sugar together at medium speed until creamy and pale, about 2–3 minutes.
Add the eggs and vanilla, then whip at high speed for 3–5 minutes until the mixture becomes light and voluminous.
Sift the cake flour, baking powder, baking soda, and salt together in a separate bowl.
Fold the dry ingredients and buttermilk alternately into the batter, mixing gently with a spatula or at low speed until smooth.
Divide the batter evenly between lined cake pans.
Bake in a preheated oven at 165°C for 45–55 minutes, until lightly golden and set in the center.
Cool the cakes briefly in their pans, then unmold and let them cool completely upside down on a wire rack.
This cake is finished with my mascarpone frosting recipe, lightly whipped and gently sweetened.
Place the mascarpone, heavy cream, powdered sugar, and vanilla in a large bowl.
Whip at medium speed just until the frosting is smooth, light, and holds its shape.
Trim the domes from the cooled cake layers to create flat surfaces.
Spread an even layer of mascarpone frosting between the cake layers.
Frost the outside of the cake and smooth the sides and top.
Decorate with sprinkles or keep it simple with a clean finish.
If you prefer a more classic finish, this cake also works well with vanilla buttercream or chocolate buttercream.
Serving suggestions
- Serve as a classic birthday cake with vanilla buttercream and sprinkles.
- Pair with fresh berries for a simple, everyday dessert.
- Use as a layer cake base with chocolate, fruit, or caramel fillings.
- Serve plain with a light dusting of powdered sugar for a casual cake.
For a celebration version, I also share a vanilla birthday cake with a festive finish.
Storage
Store the frosted cake in the fridge for up to 3 days, then bring it back to room temperature before serving for the best texture.
Recipe variations
- Chocolate version: Replace a small part of the flour with cocoa powder.
- Lemon vanilla cake: Add lemon zest to the batter and frosting.
- Strawberry vanilla cake: Fill the layers with fresh strawberry compote.
- Cupcake version: Use the same batter to make vanilla cupcakes.
If you’re looking for a chocolate option, I also have a chocolate cake version.
Recipe Questions
Can I make this vanilla cake ahead of time?
Yes, the cake layers can be baked a day in advance and wrapped tightly once cooled.
Can I freeze the cake layers?
Yes, wrap them well and freeze for up to 1 month.
Can I use this recipe for cupcakes?
Yes, this vanilla cake batter works perfectly for cupcakes with adjusted baking time.
More vanilla cake recipes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
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Vanilla Cake
- Total Time: 1 hour 25 minutes
- Yield: 10 slices
Description
This vanilla cake is a simple, classic recipe with soft, tender layers and a clean vanilla flavor. It’s an easy base cake that works well for everyday baking, small layer cakes, or finishing with a light whipped frosting without being overly sweet.
Ingredients
Vanilla cake
- 200 g unsalted butter (1 cup), very soft
- 320 g granulated sugar (1 ⅔ cups)
- 4 large eggs, at room temperature
- 2½ teaspoons vanilla extract
- 360 g cake flour (3 cups)
- 2 teaspoons baking powder (8 g)
- ¾ teaspoon baking soda (3 g)
- ¾ teaspoon fine salt (4 g)
- 295 ml buttermilk (1 ¼ cups)
Vanilla mascarpone frosting
- 400 g (1¾ cups / 14 oz) mascarpone cheese, cold
- 400 ml (1⅔ cups / 14 fl oz) heavy cream, cold
- 100 g (¾ cup) powdered sugar, sifted
- 2 tsp vanilla extract
Instructions
Vanilla cake
- Preheat the oven to 165°C (325°F).
- Grease and line the bottoms of two 8-inch / 20 cm round cake pans with parchment paper.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl or the bowl of a stand mixer, beat the butter and sugar together for 2 to 3 minutes until creamy and smooth.
- Add the eggs and vanilla, then beat for 3 to 5 minutes until the mixture becomes light and voluminous.
- Gradually add the dry ingredients and the buttermilk, alternating between the two, and gently fold with a spatula until just combined.
- Divide the batter evenly between the prepared pans and bake on the middle rack for 45 to 55 minutes, until the cakes are lightly golden and a toothpick inserted in the center comes out clean.
- Let the cakes cool in their pans for a few minutes, then unmold and place them upside down on a wire rack to cool completely.
Mascarpone frosting
- Place the cold mascarpone, heavy cream, powdered sugar, and vanilla in a large bowl or the bowl of a stand mixer.
- Whip at medium speed until the frosting is smooth, light, and just holds its shape.
Cake assembly
- Level the cooled cake layers if needed.
- Spread an even layer of mascarpone frosting between each layer, then frost the top and sides of the cake.
- Smooth the finish and decorate as desired.
Notes
Storage : Store the frosted cake in the refrigerator for up to 3 days and bring it back to room temperature before serving.
Tips
- Use very soft butter, not completely melted, for proper creaming
- Whip the eggs long enough to create a light and airy batter
- Use cake flour for a softer crumb
- Add the dry ingredients gently to avoid overmixing
- Bake at a low temperature to keep the cake light in color
- Let the cake cool completely before frosting
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
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