BEST Vanilla Layer Cake | Easy & Fluffy Vanilla Cake Recipe

🎉 Introduction

If there’s one cake recipe every baker should master, it’s the classic vanilla layer cake. Light, fluffy, buttery, and filled with the pure aroma of vanilla, this cake is the gold standard for birthdays, weddings, tea parties, or any celebration that calls for a slice of happiness.

The magic of this recipe lies in its perfectly tender crumb and velvety buttercream frosting. It’s moist without being dense, rich without feeling heavy, and has just the right amount of sweetness. Paired with colorful sprinkles, it’s as festive as it is delicious.

What’s more, this recipe uses simple pantry ingredients and straightforward steps, making it foolproof for beginners yet impressive enough for experienced bakers. You’ll never need another vanilla cake recipe again—this is the one.

🧰 Equipment Needed

To create the perfect vanilla layer cake, gather these kitchen essentials:

• Mixing bowls (large and medium)
• Measuring cups and spoons
• Electric mixer (handheld or stand mixer)
• Rubber spatula
• Whisk
• Two 9-inch round cake pans
• Cooling racks
• Offset spatula (for frosting)
• Parchment paper (for lining pans)
• Cake turntable (optional but helpful for even frosting)

🛒 Ingredients

Fresh Products:

• 4 large eggs

Culinary Aids & Spices:

• 2½ cups all-purpose flour
• 2½ teaspoons baking powder
• 10 cups powdered sugar (for frosting)
• ½ teaspoon salt
• 1 pinch salt
• Sprinkles (for decoration)
• 1½ cups granulated sugar
• 2 tablespoons vanilla extract

Oils & Vinegars:

• ¼ cup vegetable oil

Dairy Products:

• 3¼ cups unsalted butter, softened (divided for cake and frosting)
• 6 tablespoons heavy cream
• 1¼ cups milk

👩‍🍳 Directions

Step 1: Prep the Pans and Oven

• Preheat your oven to 350°F (175°C).
• Grease and line two 9-inch round cake pans with parchment paper.

Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together:
  • 2½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt

Step 3: Cream Butter and Sugar

• In a large bowl, beat 1 cup softened butter with 1½ cups granulated sugar until light and fluffy (about 3–4 minutes).
• Add the vegetable oil and mix until fully incorporated.

Step 4: Add Eggs and Vanilla

• Beat in the eggs, one at a time, mixing well after each addition.
• Stir in 2 tablespoons vanilla extract.

Step 5: Alternate Wet and Dry

• Add the flour mixture in three parts, alternating with the milk in two parts, starting and ending with flour.
• Mix just until combined—do not overmix.

Step 6: Bake the Cake Layers

• Divide the batter evenly between the prepared pans.
• Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
• Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Vanilla Buttercream Frosting

Step 7: Beat the Butter

• In a large mixing bowl, beat 2¼ cups unsalted butter until creamy and smooth.

Step 8: Add Powdered Sugar

• Gradually add the 10 cups powdered sugar, 1–2 cups at a time, mixing on low to avoid a sugar cloud.

Step 9: Add Vanilla and Cream

• Add 4 tablespoons heavy cream and 1 tablespoon vanilla extract.
• Beat on medium-high until fluffy and spreadable. Add more cream (up to 2 tablespoons) if needed for consistency.

Step 10: Assemble the Cake

1. Place one cake layer on a serving plate or cake stand.
2. Spread an even layer of frosting on top.
3. Place the second cake layer on top and frost the top and sides.
4. Smooth with an offset spatula for a clean finish.

Step 11: Decorate

• Sprinkle colorful sprinkles around the top edge and base for a festive look.
• For an extra touch, pipe decorative swirls with remaining frosting.

🍽️ Servings & Timing

• Servings: 12–14 slices
• Prep Time: 25 minutes
• Bake Time: 25–30 minutes
• Frosting & Assembly: 20 minutes
• Total Time: ~1 hour 15 minutes

🧊 Storage & Reheating

Room Temperature:

• Store in an airtight cake container for up to 2 days.

Refrigerator:

• Keeps fresh for 4–5 days. Bring to room temperature before serving.

Freezer:

• Freeze unfrosted cake layers for up to 3 months. Thaw overnight in the fridge.

Reheating:

• Not recommended for frosted cake—serve at room temperature for best texture.

🥄 Variations

• Lemon Vanilla Cake: Add 1 tablespoon lemon zest to the batter for a citrus twist.
• Berry Layer Cake: Spread raspberry or strawberry jam between layers before frosting.
• Chocolate Drizzle: Pour a thin layer of melted chocolate over the frosted cake for a beautiful finish.
• Whipped Cream Frosting: Replace buttercream with whipped cream for a lighter option.
• Funfetti Cake: Fold ½ cup sprinkles into the batter for a colorful surprise inside.
• Almond Vanilla Cake: Replace ½ tablespoon of vanilla extract with almond extract.
• Gluten-Free: Use a gluten-free 1:1 flour blend.
• Dairy-Free: Use vegan butter and plant-based milk.
• Two-Tone Frosting: Use piping bags with two colors of buttercream for a bakery-style look.

❓ 10 FAQs

1. Can I bake this in one pan instead of two?

Yes, but you’ll need to increase baking time and slice the cake in half horizontally after cooling.

2. Why is vegetable oil included with butter?

Oil keeps the cake moist for longer without compromising the flavor of butter.

3. Can I make this ahead?

Absolutely! Bake the cake layers a day ahead and frost on serving day.

4. How do I get flat cake layers?

Use cake strips around your pans or trim the domes with a serrated knife.

5. Can I use salted butter?

Yes—just reduce the added salt to a pinch.

6. What’s the difference between heavy cream and milk in frosting?

Heavy cream makes the frosting fluffier and creamier than milk.

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

Yes, for an even softer crumb. Use 2¾ cups cake flour.

8. Why is my frosting grainy?

Your powdered sugar may need sifting before use.

9. Can I color the frosting?

Yes—use gel food coloring for vibrant shades without altering texture.

10. How do I make the frosting less sweet?

Reduce powdered sugar slightly and add a pinch of salt to balance.

🏁 Conclusion

This BEST Vanilla Layer Cake is the definition of a timeless dessert—moist, fluffy, buttery, and bursting with vanilla flavor. It’s the kind of cake that feels at home on any celebration table, from birthdays to weddings to casual weekend bakes.

With its light texture, luscious buttercream, and festive sprinkles, this cake is not only beautiful but also irresistibly delicious. Once you bake it, you’ll understand why this recipe earns its title.

Adam

BEST Vanilla Layer Cake | Easy & Fluffy Vanilla Cake Recipe

If there’s one cake recipe every baker should master, it’s the classic vanilla layer cake. Light, fluffy, buttery, and filled with the pure aroma of vanilla, this cake is the gold standard for birthdays, weddings, tea parties, or any celebration that calls for a slice of happiness. The magic of this recipe lies in its perfectly tender crumb and velvety buttercream frosting. It’s moist without being dense, rich without feeling heavy, and has just the right amount of sweetness. Paired with colorful sprinkles, it’s as festive as it is delicious. What’s more, this recipe uses simple pantry ingredients and straightforward steps, making it foolproof for beginners yet impressive enough for experienced bakers. You’ll never need another vanilla cake recipe again—this is the one.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

bake & Frosting & Assembly time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 14 slices

Ingredients Equipment Method Notes

Ingredients

  

Fresh Products:

• 4 large eggs

Culinary Aids & Spices:

• 2½ cups all-purpose flour
• 2½ teaspoons baking powder
• 10 cups powdered sugar for frosting
• ½ teaspoon salt
• 1 pinch salt
• Sprinkles for decoration
• 1½ cups granulated sugar
• 2 tablespoons vanilla extract

Oils & Vinegars:

• ¼ cup vegetable oil

Dairy Products:

• 3¼ cups unsalted butter softened (divided for cake and frosting)
• 6 tablespoons heavy cream
• 1¼ cups milk

Equipment

• To create the perfect vanilla layer cake, gather these kitchen essentials:
• Mixing bowls (large and medium)
• Measuring cups and spoons
• Electric mixer (handheld or stand mixer)
• Rubber spatula
• Whisk
• Two 9-inch round cake pans
• Cooling racks
• Offset spatula (for frosting)
• Parchment paper (for lining pans)
• Cake turntable (optional but helpful for even frosting)

Method

 

Step 1: Prep the Pans and Oven

1. Preheat your oven to 350°F (175°C).
2. Grease and line two 9-inch round cake pans with parchment paper.

Step 2: Mix the Dry Ingredients

1. In a medium bowl, whisk together:
2. 2½ cups all-purpose flour
3. 2½ teaspoons baking powder
4. ½ teaspoon salt

Step 3: Cream Butter and Sugar

1. In a large bowl, beat 1 cup softened butter with 1½ cups granulated sugar until light and fluffy (about 3–4 minutes).
2. Add the vegetable oil and mix until fully incorporated.

Step 4: Add Eggs and Vanilla

1. Beat in the eggs, one at a time, mixing well after each addition.
2. Stir in 2 tablespoons vanilla extract.

Step 5: Alternate Wet and Dry

1. Add the flour mixture in three parts, alternating with the milk in two parts, starting and ending with flour.
2. Mix just until combined—do not overmix.

Step 6: Bake the Cake Layers

1. Divide the batter evenly between the prepared pans.
2. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
4. Make the Vanilla Buttercream Frosting

Step 7: Beat the Butter

1. In a large mixing bowl, beat 2¼ cups unsalted butter until creamy and smooth.

Step 8: Add Powdered Sugar

1. Gradually add the 10 cups powdered sugar, 1–2 cups at a time, mixing on low to avoid a sugar cloud.

Step 9: Add Vanilla and Cream

1. Add 4 tablespoons heavy cream and 1 tablespoon vanilla extract.
2. Beat on medium-high until fluffy and spreadable. Add more cream (up to 2 tablespoons) if needed for consistency.

Step 10: Assemble the Cake

1. Place one cake layer on a serving plate or cake stand.
2. Spread an even layer of frosting on top.
3. Place the second cake layer on top and frost the top and sides.
4. Smooth with an offset spatula for a clean finish.

Step 11: Decorate

1. Sprinkle colorful sprinkles around the top edge and base for a festive look.
2. For an extra touch, pipe decorative swirls with remaining frosting.

Notes

🧊 Storage & Reheating
Room Temperature:

Store in an airtight cake container for up to 2 days.

Refrigerator:

Keeps fresh for 4–5 days. Bring to room temperature before serving.

Freezer:

Freeze unfrosted cake layers for up to 3 months. Thaw overnight in the fridge.

Reheating:

Not recommended for frosted cake—serve at room temperature for best texture.

🥄 Variations
Lemon Vanilla Cake: Add 1 tablespoon lemon zest to the batter for a citrus twist.

Berry Layer Cake: Spread raspberry or strawberry jam between layers before frosting.

Chocolate Drizzle: Pour a thin layer of melted chocolate over the frosted cake for a beautiful finish.

Whipped Cream Frosting: Replace buttercream with whipped cream for a lighter option.

Funfetti Cake: Fold ½ cup sprinkles into the batter for a colorful surprise inside.

Almond Vanilla Cake: Replace ½ tablespoon of vanilla extract with almond extract.

Gluten-Free: Use a gluten-free 1:1 flour blend.

Dairy-Free: Use vegan butter and plant-based milk.

Two-Tone Frosting: Use piping bags with two colors of buttercream for a bakery-style look.

❓ 10 FAQs
1. Can I bake this in one pan instead of two?
Yes, but you’ll need to increase baking time and slice the cake in half horizontally after cooling.

2. Why is vegetable oil included with butter?
Oil keeps the cake moist for longer without compromising the flavor of butter.

3. Can I make this ahead?
Absolutely! Bake the cake layers a day ahead and frost on serving day.

4. How do I get flat cake layers?
Use cake strips around your pans or trim the domes with a serrated knife.

5. Can I use salted butter?
Yes—just reduce the added salt to a pinch.

6. What’s the difference between heavy cream and milk in frosting?
Heavy cream makes the frosting fluffier and creamier than milk.

7. Can I use cake flour instead of all-purpose?
Yes, for an even softer crumb. Use 2¾ cups cake flour.

8. Why is my frosting grainy?
Your powdered sugar may need sifting before use.

9. Can I color the frosting?
Yes—use gel food coloring for vibrant shades without altering texture.

10. How do I make the frosting less sweet?
Reduce powdered sugar slightly and add a pinch of salt to balance.

🏁 Conclusion
This BEST Vanilla Layer Cake is the definition of a timeless dessert—moist, fluffy, buttery, and bursting with vanilla flavor. It’s the kind of cake that feels at home on any celebration table, from birthdays to weddings to casual weekend bakes.

With its light texture, luscious buttercream, and festive sprinkles, this cake is not only beautiful but also irresistibly delicious. Once you bake it, you’ll understand why this recipe earns its title.