Vanilla Cake Recipe with Buttercream Recipe

If you’re craving the ultimate homemade treat, I’ve got just the thing for you—a Vanilla Cake Recipe with Buttercream Recipe that’s soft, moist, and downright irresistible. Whether you’re a seasoned baker or just getting your feet wet, this recipe delivers that classic vanilla flavor with a buttery, creamy frosting that will have everyone asking for seconds. Trust me, once you try this, nothing else will quite hit the spot the same way!

this …

Ingredients & Why They Work

This Vanilla Cake Recipe with Buttercream Recipe thrives on its quality ingredients. Each component has a critical role, and the combination ensures a soft crumb and a frosting that’s smooth, not too sweet, and perfectly spreadable. I like to invest in good vanilla extract and real buttermilk because they really boost the flavor.

• Flour: Using all-purpose flour with cornstarch gives you a texture close to cake flour, which keeps the cake tender.
• Cornstarch: Helps soften the flour’s protein, reducing gluten formation for a lighter crumb.
• Baking soda & baking powder: Both work together to raise the cake just right and prevent heaviness.
• Salt: Balances sweetness and enhances flavors—skip only if using salted butter.
• Unsalted Butter: Adds rich flavor and moisture; room temperature is key for easy creaming.
• Vegetable Oil: Keeps the cake incredibly moist and extends its freshness.
• Sugar: Sweetens and tenderizes; granulated sugar creamed with butter traps air for fluffiness.
• Eggs: Provide structure and richness; using room temperature eggs helps them blend better.
• Vanilla Extract: The hero flavor—always use pure extract for the best taste.
• White Vinegar: Reacts with baking soda to aid rising and maintains a tender texture.
• Buttermilk: Adds tang and acidity that reacts with leaveners for a fine crumb.
• Powdered Sugar (for frosting): Ensures a smooth, delicate buttercream without graininess.
• Milk or Cream (for frosting): Adjusts frosting consistency and adds silkiness.

Make It Your Way

I love taking this basic Vanilla Cake Recipe with Buttercream Recipe as a blank canvas and making it my own depending on the occasion. Sometimes I’ll add a zest of lemon or swap the vanilla for almond extract, and it’s always a hit!

• Chocolate Swirl: I sometimes swirl in melted dark chocolate into half the batter before baking—it looks impressive, tastes amazing, and adds depth.
• Gluten-Free: Try substituting with a gluten-free flour blend designed for cakes, but check your leavening amounts to balance dense flours.
• Lower Sugar Buttercream: I’ve cut down the powdered sugar a bit for a less sweet frosting and sometimes add a pinch of salt—perfect if you’re not into very sweet icing.
• Fresh Fruit: You can fold berries into the batter or top the frosted cake with fresh strawberries or blueberries for a fresh twist.

Step-by-Step: How I Make Vanilla Cake Recipe with Buttercream Recipe

Step 1: Prep and Mix Your Dry Ingredients

Start by preheating your oven to 165°C (330°F) with the fan on if you have that option—this makes a nice even bake. Grease and line two 8-inch cake pans so the cakes come out easily. Then whisk together your flour, cornstarch, baking soda, baking powder, and salt. Sifting ensures lumps don’t sneak in and everything is evenly distributed, which will make your cake rise perfectly and have an even texture.

Step 2: Cream the Butter, Oil, and Sugar

Next, grab another bowl and beat the softened butter and vegetable oil with the sugar until the mix is fluffy and light. This takes about 2 minutes using an electric mixer. The creaming step is crucial because it traps air in your batter, helping your cake rise with a tender crumb.

Step 3: Add Eggs and Flavorings

Add your eggs one at a time, beating well after each addition. This keeps the eggs properly emulsified and prevents that curdled texture. Then stir in your vanilla extract and white vinegar—yes, vinegar! It reacts with the baking soda to help your cake lift and adds a subtle tang that enhances the sweetness.

Step 4: Alternate Folding Dry Ingredients and Buttermilk

Here’s where I always slow down. Add half of your dry mix to the wet ingredients, fold gently with a spatula until almost combined, then add half the buttermilk, fold again, then the rest of the dry mix, and finish with the remaining buttermilk. This gentle folding instead of vigorous mixing helps keep the cake soft by not developing too much gluten. The batter should look smooth but don’t worry if it’s slightly lumpy.

Step 5: Bake and Cool

Divide your batter evenly between the two pans and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 15-20 minutes—this stops them from breaking apart when you turn them out. Then transfer to a wire rack to cool completely before frosting.

Step 6: Make the Buttercream

For the buttercream, beat softened butter with powdered sugar, vanilla, and milk or cream. Start mixing slow so you don’t get a cloud of sugar everywhere, then crank up the speed and whip it for a full 10 minutes. This step is a game changer—it aerates the frosting making it ultra light and creamy. Scrape down the sides halfway to make sure everything blends perfectly.

Step 7: Frost Away

Once your cakes are fully cool (I can’t stress this enough—warm cake = meltdown), spread a thick layer of your divine vanilla buttercream on the first layer and sandwich with the second, then frost the entire cake. I like to use an offset spatula for smooth coverage and a bench scraper to get those clean edges.

How to Serve Vanilla Cake Recipe with Buttercream Recipe

Garnishes

I often top this vanilla cake with a handful of fresh berries or a sprinkle of edible flowers for a touch of color and freshness. Sometimes I’ll dust just a little powdered sugar on the edges for a charming homemade look. Chocolate shavings or toasted coconut flakes also add a lovely texture contrast if you want to get creative.

Side Dishes

This cake pairs wonderfully with a cup of hot coffee or tea—perfect for afternoon tea parties or casual get-togethers. If you want to add something extra, serve alongside fresh fruit salad or a scoop of vanilla bean ice cream for an indulgent finish.

Creative Ways to Present

One of my favorite presentations was stacking three thin layers of this vanilla cake with colorful fruit puree between each. For birthdays, I’ve piped rosettes of buttercream using different nozzles to create a floral bouquet effect. Even simple strips of colorful sprinkles or a drizzle of caramel sauce turn this humble cake into a festive centerpiece.

Make Ahead and Storage

Storing Leftovers

I keep leftover cake covered tightly with plastic wrap or in an airtight container in the fridge. It stays moist and fresh for 3-4 days. Just remember to bring it back to room temperature before serving so you get that soft, luscious texture.

Freezing

If you want to freeze the cake, I recommend frosting it first and then freezing it wrapped well in plastic wrap and foil. It keeps beautifully for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and then let it sit out to come to room temp before slicing.

Reheating

Reheating cake is tricky, but if you want that freshly baked warm feeling, a quick 10-second zap in the microwave does the trick for a single slice. Avoid overheating or your buttercream will melt or become oily.

FAQs

Final Thoughts

I can’t recommend this Vanilla Cake Recipe with Buttercream Recipe enough—it’s one I keep coming back to because it captures everything I love about a classic cake: simplicity, tenderness, and that rich buttery frosting. Baking it feels like a warm hug in the kitchen, and sharing it with friends always brings smiles. If you give this a try, I promise you’ll want to bake it again and again!

Print