You’ll love this soft and tender Vanilla Cake made from scratch. This buttery vanilla layer cake is covered in a simple, creamy vanilla buttercream, making it perfect for parties, birthdays or celebrations.
Vanilla magic ✨
Today, I’m sharing my go-to vanilla cake with you. Three layers of buttery cake covered in a light vanilla buttercream. This cake is perfect for parties, celebrations and any time you need a vanilla cake fix.
Simplicity at it’s best!
Over the years, I’ve shared so many of my favourite chocolate cake recipes with you. From my super fudgy Chocolate Mud Cake to my light and fluffy Chocolate Olive Oil Cake and even my gluten free Flourless Chocolate Cake. But what about vanilla?!
Just a few weeks ago I shared my favourite Vanilla Cupcake recipe with you and I realised it was time for my go-to Vanilla Cake. It’s taken me years to get it just right. But I use it all the time for an easy go-to cake that pairs well with any frosting. Plus you can easily colour the batter if you’d like too!
This gorgeous vanilla cake is anything but plain. In fact, I can eat fistfuls of this cake without any icing or anything on it. Just fresh out of the oven. It’s buttery and sweet and just a little bit dense – making it perfect as a layer cake.
And of course, the only way to make it better, is to lather the middle, top and sides with homemade vanilla buttercream. Basically, it’s the magic of vanilla and butter 😉
So what makes this Vanilla Cake so special? Well it’s made with caster sugar for sweetness and good quality vanilla extract of course. We use full fat milk (whole milk) for moisture, as well as Greek yogurt. The yogurt is important as it ensures the cake is soft and tender.
I also use the reverse creaming method (just like my Coconut Cake), which gives the cake a tight, tender crumb. And by adding the dry ingredients first, then the wet ingredients, it helps prevent over-mixing. Dry cake? No thank you.
TIPS TO FOR MAKING PERFECT VANILLA CAKE
- This recipe can make a three layer 6-inch cake (as pictured) or a two layer 8-inch cake.
- We use the reverse-creaming method for this cake. It will ensure the cake is soft and tender with a tight crumb.
- Start by adding your dry ingredients to a large mixing bowl or the bowl of your stand mixer. Whisk together the flour, baking powder and caster sugar. If you don’t have access to caster sugar, you can use granulated sugar instead. Read more about caster sugar HERE.
- Next, add your butter. Make sure your butter is at room temperature – and not fridge cold.
- Beat briefly, until your butter breaks apart and is coated with the flour mix. You can stop when the pieces of butter are roughly pre-sized.
- Next add eggs, one at a time, while mixing on low speed. Then pour in milk. Make sure you use full fat milk – not reduced fat milk.
- Add good quality vanilla extract. And then finally, add Greek yogurt. Also make sure you use thick natural Greek yogurt – not sweetened yogurt. If you don’t have Greek yogurt, you can use full fat sour cream instead.
TIPS FOR MAKING VANILLA BUTTERCREAM
- You will need a hand mixer or stand mixer to make this frosting.
- Make sure your butter is at room temperature. You don’t want it to be fridge cold OR melty by any means.
- Once you beat together the butter, you’ll add a few teaspoons of vanilla. Use the best quality vanilla extract you can.
- Then add 2 cups of icing sugar (powdered sugar), along with 2 tablespoons of milk. Continue to beat.
- Finally, add 2 more cups of sugar and continue to beat. The frosting should be smooth and creamy. If it’s too thick, you can add a touch more milk.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Easy Vanilla Cake
Soft and tender vanilla cake covered in vanilla buttercream.
Ingredients
Vanilla cake
- 315 grams (2 and 1/4 cups) plain flour or all purpose flour
- 250 grams (1 and 1/4 cups) caster sugar or granulated sugar
- 2 and 1/2 level teaspoons baking powder
- 1/4 teaspoon salt
- 230 grams (2 sticks or 1 cup) unsalted butter, room temperature, roughly chopped
- 3 large eggs, room temperature
- 240 ml (1 cup) full fat or whole milk
- 2 teaspoons good quality vanilla extract
- 60 ml (1/4 cup) full fat Greek yogurt
Vanilla buttercream
- 230 grams (2 sticks or 1 cup) unsalted butter, room temperature, roughly chopped
- 2 teaspoons good quality vanilla extract
- 500 grams (4 cups) icing or powdered sugar, sifted
- 2–3 tablespoons full fat or whole milk
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line three 6-inch round cake pans with baking or parchment paper.
- In a large mixing bowl, add flour, sugar, baking powder and salt. Whisk briefly. Add butter and beat with an electric mixer on low speed, until butter is broken into small pea-sized pieces and completely covered in flour.
- Next, add eggs, one at a time, while continuing to mix on low speed. Then, pour in milk and vanilla. Start to beat on low speed and then turn up to medium speed. Finally, add Greek yogurt. Mixture should be creamy and smooth.
- Divide cake batter between prepared pans. Bake for approximately 25-30 minutes or until a skewer inserted in the middle comes out clean. Carefully transfer cakes to a wire rack to cool completely.
- To make the frosting, add butter to a large mixing bowl. Beat with an electric mixer for 2 minutes or until smooth and creamy. Add vanilla.
- Add 2 cups of sugar, along with 2 tablespoons of milk, and continue to beat. Add remaining 2 cups of sugar and beat briefly until smooth. If the frosting is too thick, add an extra tablespoon of milk.
- Spread frosting on one cake layer, add the cake layer on top. Repeat. Then cover top and sides with frosting.
Trish says
Hi Jess, I only have 2 8inch cake tins, how long would you recommend I bake the cake for?
Jessica Holmes says
Hi Trish, the cooking time will be around the same. Double check the cakes are ready by inserting a skewer into the centre of the cake if it comes out clean, the cakes are ready.
Trish says
I made the cake, it wasn’t ready at 30mins so I left it until 40mins and the skewer was clean so I took it out. But then it started to deflate as it was cooling down. I cut into it, and it was undercooked. Was holding its shape but not fully cooked. I want to avoid over baking it, but at the same time I’m unsure on how long I should leave it for. Would 50- 1hr be too much?
Jessica Holmes says
Hi Trish, I usually find the skewer test to be the most accurate, but you could also test the cake by seeing if it springs back lightly to the touch. Maybe get hold of an oven thermometer to double check your oven accuracy.
Rakhshan Mirza says
Hi! Whenever I try reverse creaming method..it doesn’t work .. my cake turns out to be raw and dense … don’t know why ? ☹
Jessica Holmes says
Hi, I’m not sure why that would happen. If you are looking for a vanilla cake that uses the traditional method, try my Funfetti Cake (minus the sprinkles).
Lu says
Can this be baked in a 9×13 pan? I was hoping to do a one layer vanilla cake. Thanks so much!
Jessica Holmes says
Hi Lu, yes you can! Just adjust the cooking time accordingly.
Judah says
Hi Jess
I baked this cake at the same time as I did a chocolate cake, and it just did not work out. The cake was dense, and after the 30 minutes of cooking, it was still liquid. In the end, I had to cook it for around 45 minutes for it to properly cooked. I followed the recipe exactly and did not miss a single step. Do you know what could have gone wrong?
Jessica Holmes says
Hi Judah, it’s very normal for cooking times to vary so I always recommend using them as a guide only. I wouldn’t worry too much if your cake took longer to cook. Cooking times can also vary based on the cake pan you used and of course, your oven and oven settings. I recommend getting hold of an oven thermometer if you can so you can make sure your oven is running at the correct temperature. Hope that helps!
Jibodu Promise says
I love your recipe so much… when I try it will surely give you feedback… but in my area we don’t have yogurt… is the yogurt compulsory or what can we use instead
Jessica Holmes says
Hi, yogurt ensures the cake is lovely and soft. You can try sour cream instead?
Sophie says
Hi Jess, how long should I beat the milk and vanilla? Is it just to combine or does it need longer? Thank you so much! Sophie
Jessica Holmes says
Hi Sophie, once you add the milk and vanilla, you are just beating the mixture to combine. Hope that helps!
Sophie says
Thanks Jess, they’re lovely and light!
Jessica Holmes says
So happy to hear that!
Patricia says
Hi,I have made this recipe twice since May And both times it has been just perfect. Really soft and yummy
Jessica Holmes says
Aw I love hearing that! Thanks for the kind feedback Patricia!
Laura Bodsworth says
Hi Jess! I made this cake for my nan’s birthday and it went down such a treat! I added maltesers on top as those are her favourite chocolates. The cake was so unbelievably moist and tasted amazing, this is such an incredible recipe thank you so much, my dad’s already requested this cake for his birthday! x
Jessica Holmes says
Aww that makes me so happy! Thank you for your kind feedback Laura!
Esther says
Can I use 3 medium egg or should it be 4
Jessica Holmes says
Hi Esther, three medium eggs should be ok!
LoveVanilla says
Hey can we substitute the greek yoghurt with regular yoghurt or buttermilk…which is a better option..?
Jessica Holmes says
Go with regular yogurt!
Jessica says
I loved it. The icing was awesome and it didn’t take long to make. I honestly would make a million of these if I could!
Jessica Holmes says
I’m so glad you enjoyed it Jessica!
Cal says
Thank you for the recipe and the lovely instructions. I had a great time baking this cake (even though I forgot the parchment paper on the bottom of one of my pans…eek!). I love the little bit of tang that the yogurt brings. The texture turned out to be really light and fluffy; a pleasant surprise.
My only concern about this cake is that mine seemed quite greasy. Too much butter for me. Next time I will definitely cut back on the amount of butter.
Jessica Holmes says
Glad you enjoyed it Cal!
Christiana Orubo says
I was wondering if you know how many calories is in the cake, and if Greek style natural yogurt would be okay to use?
Jessica Holmes says
Hi Christiana, I don’t have the nutritional values, but yes that yogurt would be fine!
Mrs Anita K Adams says
Hi
Would you souble the recipe for a deep 12 inch tin?
TIA
Jessica Holmes says
Hi, I don’t usually recommend doubling cake batters as it’s not always accurate and it can be too easy to over mix. I would usually bake the cake twice. In this case, it makes two x 8 inch pans or three x 6 inch pans.
Nadia says
Hiii,
I’m about to make this cake.. I’ve recently made your cupcakes though and was wondering why you have different methods?
Jessica Holmes says
Hi! Excited you are going to try this cake! I talk a bit about the method in the blog post but it’s just a different way of ensuring a light and soft crumb.
Divya Bhalla says
amazing cake so moist and soft and easy to make, finally got a perfect vanilla cake recipe . thanku
Jessica Holmes says
So glad you enjoyed it!