Homemade Fluffy Vanilla Cake

This fluffy vanilla cake recipe is everything a classic homemade cake should be — soft, moist, buttery, and bursting with real vanilla flavor, with a tender crumb that practically melts in your mouth. Made completely from scratch with simple pantry ingredients, it’s so much better than any box mix, yet just as easy to pull off.

The secret to that light, fluffy texture is in the technique: creaming the butter and sugar until airy, then folding in the dry and wet ingredients gently so the cake bakes up tall and soft. Frost it with vanilla buttercream and a shower of rainbow sprinkles for a birthday cake everyone will ask you to make again and again.

Why You’ll Love This Recipe

• Soft, moist vanilla cake layers with a light homemade crumb
• Made with basic baking ingredients you probably already have
• Vanilla bean paste or a scraped vanilla bean gives deeper flavor
• Creamy buttercream that is easy to spread and decorate
• Great for birthdays, family gatherings, or a simple weekend cake

Ingredients

Cake Batter

• 2 1/4 cups all-purpose flour (about 281 g)
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups water (480 ml)
• 2 cups granulated sugar (400 g)
• 6 tablespoons unsalted butter (85 g)
• 2 tablespoons vegetable oil (30 ml)
• 1 tablespoon vanilla extract
• 1 vanilla bean, scraped, or 1 tablespoon vanilla bean paste
• 2 large eggs

Finish

• 1 cup unsalted butter, room temperature, 2 sticks (226 g)
• 4 cups powdered sugar (480 g)
• 1 tablespoon vanilla extract
• 2 to 3 tablespoons heavy cream, half and half, or milk (30 to 45 ml)
• 1/2 cup rainbow sprinkles (about 80 g), optional

Ingredient Notes & Substitutions

• All-purpose flour: Spoon the flour into the measuring cup and level it off. Too much flour can make the cake dense.
• Baking powder and baking soda: Use both for the best rise and soft texture. Make sure they are fresh before baking.
• Unsalted butter: Unsalted butter keeps the flavor balanced. If using salted butter, reduce the added salt slightly.
• Vegetable oil: A small amount of oil helps keep the cake moist. Canola oil or another neutral oil also works.
• Vanilla: Vanilla bean paste gives those pretty vanilla specks and a stronger flavor. Vanilla extract works well too.
• Heavy cream: Use heavy cream for a richer buttercream. Milk or half and half will make it a little lighter.
• Sprinkles: Use jimmies or soft sprinkle blends if possible. Nonpareils can bleed color into frosting if added too early.

How to Make Homemade Vanilla Cake

• Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
• In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
• In a saucepan, combine the water, granulated sugar, unsalted butter, vegetable oil, vanilla extract, and vanilla bean or vanilla bean paste. Warm over medium heat until the butter melts and the sugar begins to dissolve. Do not boil hard.

• Let the warm mixture cool for about 10 minutes so it is not too hot for the eggs.
• Whisk the eggs in a small bowl. Slowly add them to the warm vanilla mixture, whisking constantly.
• Pour the wet mixture into the dry ingredients. Whisk until the batter is smooth and no dry flour pockets remain. The batter will be thin.

• Divide the batter evenly between the prepared cake pans.
• Bake for 25 to 30 minutes, or until the cakes are lightly golden and a toothpick inserted in the center comes out clean.

• Let the cake layers cool in the pans for 10 to 15 minutes, then turn them out onto a wire rack. Cool completely before frosting.
• Make the buttercream. Beat the room-temperature butter until smooth and creamy.
• Add the powdered sugar gradually, mixing on low speed at first. Add the vanilla extract and 2 tablespoons of cream, half and half, or milk. Beat until fluffy, adding another tablespoon of liquid if needed.

• Place one cooled cake layer on a serving plate or cake stand. Spread buttercream over the top.
• Add the second cake layer. Frost the top and sides with the remaining buttercream.

• Decorate with rainbow sprinkles around the top edge and base of the cake, if using. Slice and serve.

Expert Tips

• Let the warm butter mixture cool before adding the eggs so they do not scramble.
• Use parchment paper in the cake pans for easier release.
• Weigh the flour if you can, or spoon and level it for the most accurate texture.
• Do not frost the cake while warm or the buttercream will melt and slide.
• Chill the frosted cake for 15 to 20 minutes before slicing for cleaner pieces.
• Beat the buttercream until light and smooth, but avoid overmixing once the cream is added.
• For even layers, divide the batter using a kitchen scale or measuring cup.
• If the cake domes slightly, trim the tops before stacking for a neater finish.

Storage & Freezing

• Store the frosted cake covered in the refrigerator for up to 4 days. Let slices sit at room temperature for 20 to 30 minutes before serving so the buttercream softens.
• To freeze unfrosted cake layers, wrap each cooled layer tightly in plastic wrap, then foil. Freeze for up to 2 months.
• To freeze frosted slices, place them on a cookie sheet until firm, then wrap well and store in a freezer-safe container. Thaw overnight in the refrigerator, then bring to room temperature before serving.

Variations

• Vanilla almond cake: Add 1/2 teaspoon almond extract with the vanilla.
• Lemon vanilla cake: Add 1 tablespoon lemon zest to the batter.
• Funfetti style: Fold 1/3 cup rainbow jimmies into the batter before baking.
• Chocolate vanilla cake: Add a thin layer of chocolate ganache between the cake layers.
• Berry filling: Spread a thin layer of strawberry or raspberry jam between the cake and buttercream.

Homemade Vanilla Cake

A soft homemade vanilla layer cake made with a rich vanilla batter, creamy vanilla buttercream, and optional rainbow sprinkles for a simple celebration dessert.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

rest time 1 hour hr

Total Time 1 hour hr 55 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 520

Ingredients Equipment Method Nutrition Video Notes

Ingredients

  

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• Cake
• 2 1/4 cups all-purpose flour about 281 g
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups water 480 ml
• 2 cups granulated sugar 400 g
• 6 tablespoons unsalted butter 85 g
• 2 tablespoons vegetable oil 30 ml
• 1 tablespoon vanilla extract
• 1 vanilla bean scraped, or 1 tablespoon vanilla bean paste
• 2 large eggs
• Vanilla Buttercream
• 1 cup unsalted butter room temperature, 2 sticks (226 g)
• 4 cups powdered sugar 480 g
• 1 tablespoon vanilla extract
• 2 to 3 tablespoons heavy cream half and half, or milk (30 to 45 ml)
• For Decoration
• 1/2 cup rainbow sprinkles about 80 g, optional

Equipment

• Two 8-inch round cake pans
• Parchment paper
• Large mixing bowl
• Medium saucepan
• Whisk
• Hand mixer or stand mixer
• Offset spatula
• Wire cooling rack
• Cake stand or serving plate

Method

 

1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
3. In a saucepan, combine the water, granulated sugar, unsalted butter, vegetable oil, vanilla extract, and vanilla bean or vanilla bean paste.
4. Warm over medium heat until the butter melts and the sugar begins to dissolve. Do not boil hard.
5. Let the warm mixture cool for about 10 minutes.
6. Whisk the eggs in a small bowl, then slowly whisk them into the warm vanilla mixture.
7. Pour the wet mixture into the dry ingredients and whisk until smooth.
8. Divide the batter evenly between the prepared cake pans.
9. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool the cake layers in the pans for 10 to 15 minutes, then transfer to a wire rack and cool completely.
11. For the buttercream, beat the room-temperature butter until smooth and creamy.
12. Add powdered sugar gradually, then mix in vanilla extract and 2 tablespoons cream, half and half, or milk. Add 1 more tablespoon if needed.
13. Place one cooled cake layer on a serving plate. Spread buttercream over the top.
14. Add the second cake layer, then frost the top and sides of the cake.
15. Decorate with rainbow sprinkles, slice, and serve.

Nutrition

Calories: 520kcalCarbohydrates: 78gProtein: 5gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 92mgSodium: 420mgPotassium: 85mgFiber: 1gSugar: 59gVitamin A: 760IUCalcium: 55mgIron: 1.8mg

Video

Notes

• Let the warm liquid mixture cool before adding the eggs.
• Use fresh baking powder and baking soda for the best rise.
• Use fresh baking powder and baking soda for the best rise.
• f the buttercream is too thick, add cream or milk 1 teaspoon at a time.
• If it is too soft, add a little more powdered sugar.

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Estimated reading time: 8 minutes