There’s nothing quite like a light, fluffy, homemade vanilla cake that’s made completely from scratch. Whether you’re baking for a birthday, wedding, or just because, this Vanilla Cake from scratch is the perfect go-to recipe. With simple ingredients and an easy method, you’ll never need a boxed mix again!
After years of testing vanilla cake recipes, I wanted to create a foolproof version that didn’t require whipping egg whites separately—because, let’s be honest, busy moms don’t have time for extra steps! This recipe mixes up in one bowl while still delivering that perfectly tender, moist crumb we all love. The secret? Creaming butter and sugar properly and using sour cream for extra moisture.
I promise, after one bite, you’ll be hooked on this soft, bakery-style vanilla cake! And to make sure you get the best results, I’ve included some expert tips below.
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Tips For Making Vanilla Cake
Use Room Temperature Ingredients:
I know it's tempting to grab the milk, sour cream, butter, and eggs straight from the fridge and start baking, but trust me—letting them come to room temperature is key! This simple step ensures a perfectly moist and tender crumb. Why? Room-temperature ingredients emulsify better, creating a smoother batter and a lighter, fluffier cake. So, take that extra time—you will be happy you did!
Cream the Butter and Sugar:
Creaming the butter and sugar properly is one of the most crucial steps in making this cake. When done right, the mixture becomes lighter in color and increases in volume—often described as 'light and fluffy' in recipes. Just like in cookie baking, this process is essential for texture. By incorporating air into the butter, you're creating tiny bubbles that help the cake rise beautifully, resulting in a tender, fluffy crumb.
Use Buttermilk:
Buttermilk is key to achieving that soft, fluffy texture we all love in a homemade vanilla cake. If you don’t have buttermilk on hand, don’t worry! Just mix 1 tablespoon of fresh lemon juice or vinegar with a cup of milk, let it sit for a few minutes, and you’ve got an easy substitute.
How To Make Vanilla Cake
- Cream the Butter & Sugar: Beat butter and sugar together until light and fluffy (about 3–4 minutes). This step is crucial for creating an airy texture!
- Add Eggs & Vanilla: Mix in eggs one at a time, then stir in the vanilla extract.
- Alternate Dry & Wet Ingredients: Gradually add the dry ingredients, alternating with milk and sour cream. This keeps the batter smooth and prevents overmixing.
- Bake: Pour the batter into prepared cake pans and bake until golden and set in the center.
- Cool & Frost: Let the cake cool completely before frosting with homemade buttercream (recipe below!).
How To Make Buttercream Frosting
Buttercream! My favorite frosting for cakes and cupcakes!
1. Beat butter until fluffy (about 5 minutes).
2.Slowly mix in powdered sugar, scraping the bowl as needed.
3. Add vanilla and heavy cream. Beat until light and creamy.
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📖 Recipe
Vanilla Cake
Ingredients
Vanilla Cake
- 1 cup unsalted butter softened
- 2 cups sugar
- 4 large eggs room temperature
- 2 ½ teaspoons vanilla extract
- 1 cup buttermilk room temperature
- ¼ cup sour cream room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Vanilla Buttercream Frosting
- 1 pound unsalted butter softened
- 6 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream
Instructions
- Preheat an oven to 350° F and line two 8" round cake pans with parchment paper.
- In the bowl of a mixer fitted with a paddle combine the softened butter and sugar. Begin creaming the butter and sugar, scraping down the sides of the bowl as needed, for 4 minutes. Or until light and fluffy. Do not rush this process.
- In a separate bowl combine the flour, baking powder, baking soda, and salt. Set aside. Measure out the milk, add in the sour cream and stir until fully combined. Set aside.
- Once the butter and sugar have become light and fluffy, add in the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
- Add ⅓ of the dry ingredients to the butter mixture, mix on low just until combined. Pour in ⅓ of the milk mixture, mix on low until just combined. Continue this process until all of the flour and milk mixtures have been incorporated. Scraping down the sides of the bowl as needed.
- Pour into prepared pans. Using a scale can help you divide the batter equally. Bake in a 350° F oven for approximately 30-40 minutes. To check if the cake is done, insert a toothpick in the center of the cake, if the toothpick comes out with wet batter on it, bake longer. If the toothpick comes out with moist crumbs on it, remove from the oven and allow to cool for 10 minutes before removing from the pan. Place on a cooling rack and allow to cool completely before frosting.
Vanilla Buttercream Frosting
- In a mixing bowl fitted with the paddle attachment add the softened butter and begin mixing it until smooth, light and fluffy. Approximately 5 minutes. Scrape down the sides of the bowl as needed.
- With the mixer on the lowest setting, slowly add in the powdered sugar, 1 cup at a time, stopping to scrape the bowl as needed. Once all of the powdered has been added, turn the mixer speed up to next setting and mix for 1 minute.
- Stop the mixer, scrape the bowl and add in the vanilla extract and heavy cream. Mix well to combine. Enjoy!
Tiffany says
This cake was a huge hit at my mom's birthday party! I made the buttercream to go with it and it was yummy!
Simply Scratch Made says
Thank you!!