If you’re searching for a cake that truly feels like a warm hug, you’re in the right place. My Best Vanilla Cake with Fluffy Vanilla Buttercream Recipe is everything you could wish for in a vanilla cake: tender, moist, and gloriously light with a luscious buttercream that melts in your mouth. This recipe results in a cake that stays fresh for days, perfect for celebrations or a simple indulgence that comforts your soul. It’s a classic elevated, and I can’t wait to share the secrets that make this vanilla cake absolutely unforgettable.
Ingredients You’ll Need
The beauty of My Best Vanilla Cake with Fluffy Vanilla Buttercream Recipe lies in its straightforward, classic ingredients. Each one plays a crucial role, whether it’s building the moist, tender crumb or creating that irresistibly fluffy frosting. Let’s break down the essentials that come together to make magic in your kitchen.
- 2 cups plain/all purpose flour: Provides the perfect structure with the right balance of tenderness and chew.
- 2 1/2 teaspoons baking powder: The powerhouse leavening agent that makes your cake rise beautifully.
- 1/4 teaspoon cooking salt: Enhances all the sweet flavors without being noticeable.
- 4 large eggs, room temperature: Key to a light, airy batter that triples in volume for that fluffy crumb.
- 1 1/2 cups caster/superfine sugar: Dissolves evenly to sweeten and help aerate your eggs.
- 115g/1/2 cup unsalted butter, cubed: Adds richness and moisture, for that tender crumb everyone loves.
- 1 cup full-fat milk: Warmed gently to blend seamlessly into the batter, keeping it moist.
- 3 teaspoons vanilla extract: The star flavor that elevates this cake from simple to spectacular.
- 3 teaspoons vegetable or canola oil: Keeps the cake incredibly tender and moist for days.
- For the Vanilla Buttercream: 225g unsalted butter (softened), 500g sifted icing sugar, 3 teaspoons vanilla extract, and 2–4 tablespoons milk to perfect the consistency.
How to Make My Best Vanilla Cake with Fluffy Vanilla Buttercream Recipe
Step 1: Preheat and Prepare Your Pans
Start by giving your oven at least 20 minutes to peacefully reach a steady 180°C (350°F). Greasing your cake pans and lining them with parchment ensures your beautiful cake won’t stick and will slide out with ease. A steady oven and well-prepared pans set the stage for baking success.
Step 2: Whisk Together Dry Ingredients
Whisk the flour, baking powder, and salt in a large bowl. Mixing these dry ingredients ensures your raising is even and that tiny pockets of salt flavor are distributed, which balances sweetness in every bite.
Step 3: Aerate the Eggs and Sugar
This is where the magic truly begins. Beat your room-temperature eggs on speed 6 for 30 seconds to start building volume, then slowly add sugar over 45 seconds. Ramp the mixer to speed 8 and beat for a glorious seven minutes until the mixture triples in volume and turns snowy white. This aeration creates the fluffy texture you’re looking for!
Step 4: Melt Milk and Butter
While your eggs reach fluffy perfection, melt the butter into the milk either in the microwave or on the stove. Using warm milk helps keep the batter light and evenly textured when mixed.
Step 5: Incorporate Flour and Milk Mixture
Gently scatter a third of the flour over your egg mixture and mix slowly on low speed just until combined. Repeat with half, then the remaining flour. Avoid overmixing to keep the crumb soft. Then whisk the warm milk, vanilla, and oil together. Mix some of your egg batter into the warm milk mixture until smooth and foamy, then slowly fold this back into the batter on low speed. Scrape the bowl and give a final gentle mix—your batter is now silky and pourable.
Step 6: Baking
Divide your batter evenly between the prepared pans, then bang them gently on the countertop three times to release any big bubbles. Place them in the oven and bake for about 30 minutes until golden with a toothpick that comes out clean. Cooling is just as important as baking, so allow your cakes to rest in the pans for 15 minutes before turning them out onto cooling racks.
Step 7: Prepare the Fluffy Vanilla Buttercream
Beat softened butter on high with a paddle attachment for three minutes until it lightens in color. Gradually add sifted icing sugar in three additions, beating slowly at first, then whip on high for another three minutes until fluffy. Stir in vanilla and add milk a tablespoon at a time to reach your ideal softness—but still firm enough for frosting or piping.
How to Serve My Best Vanilla Cake with Fluffy Vanilla Buttercream Recipe
Garnishes
Keep garnishing simple or playful. Fresh berries like strawberries, raspberries, or blueberries add a burst of color and tangy contrast. A sprinkle of edible flowers, a dusting of cocoa powder, or even a drizzle of melted chocolate can turn this cake into a showstopper. Because the buttercream is so fluffy, light decorations beautifully highlight the creamy texture.
Side Dishes
Pair this cake with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream to elevate your dessert experience. A cup of strong coffee or your favorite tea is also a perfect companion, balancing the sweetness with warmth and depth. For a summer celebration, a glass of chilled sparkling wine complements the fluffy vanilla tones perfectly.
Creative Ways to Present
Turn your vanilla cake into a layered masterpiece by stacking multiple tiers with generous buttercream in between. Create mini versions as cupcakes topped with piped swirls of vanilla buttercream for individual treats. Or, for a modern twist, cut the cake into cubes and serve as part of a trifle or alongside fresh fruit in elegant glassware. Your imagination is the only limit!
Make Ahead and Storage
Storing Leftovers
Freezing
My Best Vanilla Cake with Fluffy Vanilla Buttercream Recipe freezes beautifully. Wrap unfrosted cake layers tightly in plastic wrap and place in a freezer-safe container. Freeze for up to three months. Buttercream-frosted cakes can be frozen, too—just be sure they’re well protected. Thaw overnight in the fridge before serving, then bring to room temperature for best flavor and texture.
Reheating
Because this cake is best enjoyed at room temperature, avoid microwaving whole slices. Instead, slice your cake, allow it to come to room temperature naturally, or warm slightly in a low oven briefly if preferred. Warmth enhances the buttery notes without drying out the lovely crumb or softening the buttercream excessively.
FAQs
Can I use cake flour instead of all-purpose flour?
You absolutely can! Cake flour will create a tender crumb but may cause the surface to sweat a bit the next day. I prefer all-purpose for slightly richer texture and better flavor balance. Both work well, so go with your preference.
What if I don’t have a stand mixer?
A hand mixer or even a sturdy whisk can do the job here, though it might take a bit longer to reach that fluffy egg volume. Just be patient and keep whisking until your eggs have tripled in size and are pale and airy.
How important is the vanilla extract quality?
Very important! Since vanilla is the star flavor, using the best quality you can afford makes a noticeable difference in the richness and depth of taste. Your cake will thank you with every bite.
Can I add mix-ins like chocolate chips or fruit?
This vanilla cake is best kept classic because mix-ins tend to sink and disrupt the delicate crumb. If you want to experiment, try folding them in carefully or opt for recipes designed for mix-ins to avoid any baking mishaps.
Why does the recipe include oil and butter?
The combination of oil and butter gives this cake its moist, tender crumb and buttery flavor. Oil keeps it ultra-moist for days, while butter delivers richness and that dreamy classic cake taste. It’s the perfect balance.
Final Thoughts
There’s just something about My Best Vanilla Cake with Fluffy Vanilla Buttercream Recipe that feels timeless and utterly comforting. Whether you’re celebrating a milestone or just craving something sweet, this recipe brings joy with every forkful. I hope you’ll dive in, try it out, and share it often — it truly is one of my most-loved creations, and I know it’ll become a favorite in your kitchen too!
PrintMy Best Vanilla Cake with Fluffy Vanilla Buttercream Recipe
This delightful Vanilla Cake recipe yields a moist, fluffy cake that stays fresh for up to 4 days. Featuring a tender crumb enhanced by butter, vanilla, and a touch of oil, it offers a perfect balance of sweetness and delicate flavor. The cake is paired with a smooth and creamy vanilla buttercream frosting, making it ideal for celebrations or everyday indulgences. Its straightforward baking method and detailed instructions ensure reliable success every time.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 10 servings (2 x 8-inch cake layers)
- Category: Dessert
- Method: Baking
- Cuisine: Western
Ingredients
Cake Batter
- 2 cups plain / all-purpose flour (cake flour OK as alternate)
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 4 large eggs (50 – 55g / 2 oz each), room temperature
- 1 1/2 cups caster / superfine sugar (granulated/regular sugar can also be used)
- 115g / 1/2 cup unsalted butter, cut into 1.5cm / 1/2” cubes
- 1 cup full fat milk
- 3 teaspoons vanilla extract
- 3 teaspoons vegetable or canola oil
Vanilla Buttercream Frosting
- 225g / 2 sticks unsalted butter, softened
- 500g / 1 lb soft icing sugar / powdered sugar, sifted
- 3 teaspoons vanilla extract
- 2 – 4 tablespoons milk, to adjust thickness
Instructions
- Preheat Oven: Preheat your oven to 180°C/350°F (160°C fan) for at least 20 minutes with a shelf placed in the middle.
- Prepare Pans: Grease two 20cm / 8” cake pans with butter and line the bottoms with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- Beat Eggs: Using a stand mixer fitted with a whisk attachment (or hand beater), beat the room temperature eggs for 30 seconds at medium speed.
- Add Sugar Slowly: Gradually pour the sugar into the eggs over 45 seconds while continuing to beat.
- Whip Until Tripled: Increase the mixer speed and beat for about 7 minutes until the egg mixture triples in volume and becomes white and fluffy.
- Heat Milk and Butter: In a heatproof jug, combine the butter cubes and milk, and microwave on high for 2 minutes or heat gently on stove until butter is melted but not boiling.
- Incorporate Flour: Scatter one-third of the flour mixture over the whipped egg mixture and briefly mix at low speed for 5 seconds. Add half of the remaining flour and mix again for 5 seconds, then add the final flour and mix for 5-10 seconds until just combined, avoiding overmixing.
- Combine Milk Mixture: Pour the hot milk and butter mixture into the now-empty flour bowl; add vanilla extract and oil, then whisk until smooth and slightly foamy.
- Lighten Milk Mixture: Stir about 1 1/2 cups of the beaten egg mixture into the milk mixture vigorously to lighten it.
- Combine Mixtures: Pour the milk-egg mixture slowly back into the beaten egg bowl while mixing on low speed, then beat for an additional 10 seconds until smooth and pourable.
- Fill Pans and Remove Bubbles: Divide the batter evenly between the prepared cake pans. Gently tap each pan on the counter three times to release large air bubbles.
- Bake: Bake in preheated oven for 30 minutes or until the cakes are golden and a toothpick inserted in center comes out clean.
- Cool Cakes: Let cakes cool in pans for 15 minutes, then turn out onto wire racks to cool completely. For layering, invert cakes to flatten the dome and level the surface.
- Prepare Buttercream: Beat softened butter on high speed for 3 minutes until pale and fluffy. Gradually add sifted icing sugar in three additions, beating slowly to avoid powder clouds, then beat on high for another 3 minutes.
- Add Flavor and Adjust Consistency: Mix in vanilla extract and 2-4 tablespoons of milk to achieve desired frosting consistency; beat an additional 30 seconds. Use frosting immediately or refrigerate and rewhip before use.
- Frost Cake: Once the cake layers are fully cool, frost with vanilla buttercream or other preferred toppings such as cream, fresh berries, or jam.
Notes
- Use fresh eggs at room temperature for best aeration and rise.
- Check that your baking powder is active before use to ensure proper rising.
- Do not reduce sugar as it is necessary for egg foaming and cake structure.
- Avoid adding mix-ins such as blueberries or funfetti, as these can sink and affect texture.
- Do not pause during batter preparation to preserve the air bubbles vital for fluffiness.
- Preheat oven fully to maintain consistent baking temperatures and avoid opening oven door frequently.
- If frosting is too soft due to warm butter or weather, chill for 10 minutes then rewhip.
- Store unfrosted cakes wrapped tightly at room temperature away from direct heat; they keep well for 4 days.
- For different pan sizes, adjust baking time accordingly as per detailed notes in recipe.
- Banging cake pans removes large air bubbles that cause uneven holes and brown spots but preserves small bubbles needed for rise.
