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Homemade Vanilla Cake
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Homemade Vanilla Cake

This tender and moist vanilla cake is easy to make and full of rich flavor. Perfect for any occasion, it pairs beautifully with your favorite frosting and is versatile enough for cupcakes or layer cakes.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 14
Calories: 497kcal

Ingredients

  • 3 ¾ cups 390 grams cake flour (or 3 cups (360 grams) all-purpose flour)
  • 2 cups 400 grams granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea salt
  • 1 cup 2 sticks unsalted butter, at room temperature
  • 1 ½ cups 340 grams buttermilk, at room temperature
  • 1 tablespoon pure vanilla extract
  • 3 large eggs at room temperature
  • 2 large egg whites at room temperature

Instructions

  • Preheat the oven to 350°F. Line the bottoms of two 9-inch cake pans with parchment paper and spray only the parchment with nonstick cooking spray. Do not spray the sides of the pans.
  • In a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt. Stir to combine.
  • Add the butter and beat on medium speed for 1 minute until the mixture is coarse in texture.
  • Reduce the mixer speed to low and add the buttermilk and vanilla. Mix for 1 minute until combined, then increase the speed to medium and beat for 30 seconds. Scrape down the sides of the bowl.
  • Reduce the mixer speed to low again and add the eggs, one at a time, mixing each until incorporated. Add the egg whites and beat on medium-high speed for 30 seconds until the batter is smooth.
  • Divide the batter evenly between the prepared pans and smooth out the tops.
  • Bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
  • Remove the cakes from the oven and let them cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

Notes

High-Quality Vanilla: Use vanilla bean paste or premium extract for the best flavor.
Make Ahead: Pre-measure the dry ingredients and store as a quick cake mix for convenience.
Freezing Layers: Wrap the cooled layers tightly and freeze for easier frosting and minimal crumbs.