My very best Vanilla Cake


My Very Best Vanilla Cake


For the Cake:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 1/2 cups buttermilk, room temperature

For the Vanilla Buttercream Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • A pinch of salt


1. Prepare the Cake:

  • Preheat your oven to 350°F (175°C).
  • Grease and flour two 9-inch round cake pans, or line them with parchment paper.

2. Mix the Dry Ingredients:

  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar:

  • In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.

4. Add the Eggs and Vanilla:

  • Add the eggs one at a time, beating well after each addition.
  • Mix in the vanilla extract.

5. Combine the Ingredients:

  • Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined after each addition. Do not overmix.

6. Bake the Cake:

  • Divide the batter evenly between the prepared cake pans and smooth the tops.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

7. Prepare the Vanilla Buttercream Frosting:

  • In a large mixing bowl, beat the softened butter on medium speed until creamy and smooth, about 2-3 minutes.
  • Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated.
  • Add the heavy cream, vanilla extract, and a pinch of salt. Increase the mixer speed to medium-high and beat for 3-4 minutes until the frosting is light and fluffy.
  • If the frosting is too thick, add more heavy cream, one tablespoon at a time, until the desired consistency is reached.

8. Assemble the Cake:

  • Once the cakes are completely cooled, place one cake layer on a serving plate.
  • Spread a generous layer of buttercream frosting over the top.
  • Place the second cake layer on top and spread the frosting over the top and sides of the cake.
  • Optionally, decorate with sprinkles, fresh berries, or any other desired toppings.

9. Serve:

  • Slice and enjoy your very best Vanilla Cake with friends and family.

This Vanilla Cake is sure to be a hit at any gathering, with its moist texture and rich, creamy frosting. Enjoy!