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Vanilla cake should be a staple recipe for any home baker. It is a classic flavor and goes with any flavor filling and any flavor frosting!

This recipe has been tested several times, with many variations, but I finally found the right one to produce a moist vanilla cake.

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How to Make Vanilla Cake

You are going to start with butter and sugar to make this vanilla cake. Make sure the butter is room temperature and very soft, but it should not get melted. Beat the butter and sugar together for about 3 minutes. It should lighten in color and get fluffy.

Next you will add the eggs. Get your eggs out the night before you make your cake so they can come up to room temperature. Beat the eggs slightly and add them slowly to the butter and sugar. Add the vanilla next.

Sift your dry ingredients together- the cake flour, baking powder, baking soda, and salt.

The milk should also be at room temperature. You can microwave it in 30 second intervals until it is warmed up.

Alternate adding the dry ingredients and the milk. Do about a third of the dry ingredients, a third of the milk, and back and forth until you use it all.

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Let it mix at medium speed for about 2 minutes.

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What Will This Vanilla Cake Recipe Yield?

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You can get about 35 cupcakes, two 8” round cakes, or three 6” round cakes from this recipe.

If you are doing cupcakes, prepare your cupcake pans with liners, and bake at 350 degrees F for about 15-18 minutes.

For the cakes, you should cut out a circle of parchment paper to line the bottom of the pans, then spray the sides of the pan very well with non-stick spray. Bake at 350 degrees F for about 30-40 minutes for the 6” cakes, and 40-50 minutes for the 8” cakes.

To test if the cakes and cupcakes are baked through, insert a toothpick into the middle of it and if the toothpick comes out clean, they are done baking.

I used Vanilla Buttercream to fill and frost my cake. I had 6” rounds and cut them in half for each layer.

What if I don’t have Cake Flour?

Cake flour isn’t difficult to find, my local grocery store has it. But if you can’t find any, just use regular All-Purpose flour. The difference in the flours is just the texture outcome of the product. Cake flour has less gluten than all purpose flour, but not by much. Your cake will still turn out delicious!

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Cake Decorating Tips

I ALWAYS decorate cakes when they are frozen. It makes it much easier to work with them. They are easier to move, and it is easier to frost because the crumbs aren’t going everywhere.

Keep a clean space and a clean spatula! I wipe off my decorating spatula constantly.

Invest in a cake turn table. It makes it much easier to decorate a cake when you can move it easily.

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