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.
Kenna says
Can I bake and freeze the cake layers to frost on another day?
Jessica Holmes says
Yes!
Patricia says
Such a fantastic cake. And easy to make too. I have already made it 3 times with different frosting and decoration
Jessica Holmes says
Love hearing that Patricia!
Lucy says
Hi wondering if the cake could go in for 35 mins as I’m doing a half and half cake and the chocolate cake has to be in for longer?
Jessica Holmes says
Hi Lucy, the baking time will depend on your oven. You’ll know the cake is ready when a skewer inserted into the centre comes out clean.
Natalia says
Hi!
The Mix should be with little tinny crumbles of butter ? In baking now the cake and that’s my mix looks like and I don’t know if are ok 🤭 i did not want to over mixing.
Jessica Holmes says
Hi Natalia, the butter should incorporate into the batter unless it was too cold. But I’m sure it’ll still be delicious.
Georgie says
Could you use self raising flour instead of plain flour and baking powder?
Does it have to be full fat milk for cake mixture?
Jessica Holmes says
Hi Georgie, the ratio of flour to baking powder wouldn’t be exactly the same but may be close. But I haven’t tested the recipe with self raising flour so I do recommend following the recipe as is if you can. And yes full fat milk is best!
Rehani says
It looks amazing have to try
Mal says
Hi Jessica can I use fondant icing to cover this cake please
Jessica Holmes says
Yes!
Shilpa says
Could I make this recipe with the exact same ingredients but in the traditional way – creaming method?
Jessica Holmes says
Hi Shilpa, I recommend following the recipe as written, but it you are looking for a nice vanilla cake using the regular method, try my Funfetti Vanilla Cake.
keerti singh says
Made this ridiculously AMAZING cake for a family gathering and everyone loved it and praised it. Thanks❤️ Wish I could attach a picture of the beautiful cake 🙁
Jessica Holmes says
I’m so glad you enjoyed it! Aw I’d love to see your cake, you can share it with me on Instagram.
Chris says
This cream of the cake is far too sweet! I couldn’t finish a single piece of the cake.
Jessica Holmes says
Sorry you didn’t enjoy it Chris.
Nicole Storkey says
You can always add a little lemon juice to tame the sweet!
Ella says
How would you adjust the sponge mixture for three 9inch round pans? & Baking time please?
Jessica Holmes says
Hi Elle, you could use this recipe to make 2 x 9 inch cakes but I have not tested increasing the quantities.
Kirstyn says
Can you use this for cupcakes too? Looks like a lovely recipe! Xx
Jessica Holmes says
Yes absolutely! It would make close to 24 cupcakes. Or you could try my Vanilla Cupcake recipe.
Blimey says
Hi! This cake looks soo good!!
Can this be made with Buttermilk instead of Sour cream or Yogurt ? I don’t care for either of them.
(Maybe cuz I use Dairy Free ingredients. In ALL my baking.
The Dairy Free Buttermilk I make myself. Soo that’s NOT a problem. Thanks
Jessica Holmes says
Hi Blimey, I haven’t tested this cake with dairy free buttermilk so I can’t say whether it will work. If you do try it, let me know how it goes.
Alex says
How should i alter this recipe to make a 4 layer 8” cake?
Jessica Holmes says
Hi Alex, this recipe will make two 8 inch cakes. I typically don’t recommend doubling cake recipes, but rather making it twice for best results. Hope you enjoy it!
Kim says
Hi, can you use semi milk instead of full fat milk ? ♡
Jessica Holmes says
Hi Kim, yes you can. I always prefer full fat in my baking but it’ll still work in this case.