Vanilla Cake with Buttercream Frosting Recipe

If you’re on the hunt for a dreamy, soft, and utterly delicious cake, you’ve got to try this Vanilla Cake with Buttercream Frosting Recipe. I promise, it’s one of those recipes that feels fancy but is surprisingly easy to pull off. Whether you’re baking for a birthday, a cozy weekend treat, or just because you deserve something sweet, this vanilla cake hits all the right notes – fluffy texture, balanced sweetness, and an irresistible buttery frosting. Stick around and I’ll walk you through every step so you can bake this cake like a pro, no stress involved.

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Ingredients & Why They Work

Every ingredient here plays a role in creating a cake that’s soft, tender, and bursting with vanilla flavor. Using buttermilk and a mix of fats gives just the right crumb, while the baking soda and powder lift it beautifully. I always recommend measuring flour by weight for consistency, especially with this recipe’s delicate balance.

• All-purpose flour: Provides the structure, and you can swap with cake flour for an even softer feel.
• Cornstarch: Lightens the flour mixture to make the crumb finer and softer.
• Baking soda & baking powder: Work together to perfectly leaven the cake for a tender rise.
• Salt: Enhances the flavors, but can be left out if you’re using salted butter.
• Unsalted butter: Gives a rich buttery note and helps with that melt-in-your-mouth texture.
• Vegetable oil: Adds moisture and keeps the cake from drying out over time.
• Granulated sugar: Sweetens and contributes to the tender crumb.
• Eggs: Bind and enrich the cake, plus add structure and moisture.
• Vanilla extract: The star flavor that makes this cake classic and comforting.
• White vinegar: Reacts with the baking soda to improve rise and tenderize the cake.
• Buttermilk: Adds tangy flavor and moisture, making the cake super soft.
• Powdered sugar (for frosting): Gives the buttercream its sweetness and smooth texture.
• Milk or heavy cream (for frosting): Thins the buttercream to the right spreading consistency.

Tweak to Your Taste

One of the things I love about this Vanilla Cake with Buttercream Frosting Recipe is how easy it is to make it your own. Whether it’s adding your favorite citrus zest for a fresh twist or swapping out the buttercream for cream cheese frosting, the base cake is your blank canvas!

• Variation: For a subtle twist, I once added lemon zest into the batter and swapped vanilla with almond extract in the frosting. It was a hit at brunch and gave a fresh kick without changing the texture.
• Dietary Modifications: If you want to cut down sugar a bit, try slightly reducing the icing sugar or opt for a Swiss meringue buttercream, which is less sweet yet silky smooth.
• Seasonal Changes: In fall, I love to sprinkle the frosting with cinnamon or nutmeg for cozy vibes.

Step-by-Step: How I Make Vanilla Cake with Buttercream Frosting Recipe

Step 1: Prep Like a Pro

Start by preheating your oven to 165°C (330°F) with the fan on if you have that option — it makes a difference in baking evenly. Grease or line two 8-inch cake tins with parchment or your favorite homemade cake release for easy removal later. I always use grease and parchment to be safe, especially since this cake is soft and delicate.

Step 2: Whisk Dry Ingredients

Sift your flour, cornstarch, baking soda, baking powder, and salt into a bowl. Then whisk them together really well. This one simple step helps your cake rise beautifully and ensures no clumps of leavening agents sneak into your batter unevenly.

Step 3: Cream Butter, Oil & Sugar

In a separate bowl, combine the butter, vegetable oil, and sugar. Using an electric mixer, cream them for about two minutes until the mixture looks light and fluffy. This part is key – it really helps build air into your batter and keep the texture tender.

Step 4: Add Eggs & Wet Ingredients

Add your eggs one at a time, mixing well between each addition so everything blends smoothly without overworking the batter. Next, mix in the vanilla extract, white vinegar, and half a cup of buttermilk. The vinegar might sound odd, but it reacts with the baking soda to help the cake rise beautifully.

Step 5: Fold Dry & Remaining Wet Ingredients

Now here’s the secret to soft cake – put your mixer aside and grab a spatula. Gently fold in half your dry ingredients until just combined, then add the remaining buttermilk and fold again. Finally, fold in the remaining dry ingredients. The key is gentle folding – you want to mix until the batter is uniform but don’t overdo it or the cake turns dense.

Step 6: Bake & Cool

Divide the batter evenly between your cake pans and bake for about 30 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the cakes cool for 15-20 minutes in the pans, then turn them out onto a wire rack to cool completely before frosting.

Step 7: Make the Vanilla Buttercream Frosting

This frosting is luscious and easy. Place the room-temperature butter, powdered sugar, vanilla extract, and milk in your mixer bowl. Start on the lowest speed to blend ingredients, then crank it up to medium-high and whip for a full 10 minutes, scraping down the sides halfway through. The result? A light, silky buttercream that’s sweet but not overwhelming.

Step 8: Frost & Enjoy

Once your cakes are completely cool, you can start frosting. I like to add a thin crumb coat first, chill it for 15 minutes, then spread a thicker, even layer on top. It helps get that professional look — your friends will think you commissioned a bakery!

How to Serve Vanilla Cake with Buttercream Frosting Recipe

Garnishes

I keep it simple with this cake because the buttercream is delicious on its own, but if I want a little extra sparkle, I add fresh berries on top or sprinkle some edible flowers for special occasions. Sometimes a light dusting of finely grated white chocolate adds just the right touch of elegance.

Side Dishes

This cake is perfect paired with a cup of strong coffee or a light fruit salad to balance the sweetness. I’ve also served it alongside homemade vanilla ice cream at summer parties, and that combo is a total crowd-pleaser.

Creative Ways to Present

For birthdays and celebrations, I like layering the cake and carving it into fun shapes or covering it with fondant and decorating with piped buttercream flowers. For a rustic look, just a rough spread of frosting and a topping of chopped nuts or toasted coconut adds charm and texture.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cake covered in an airtight container in the fridge — it stays moist and the buttercream firm. Just bring slices to room temp before eating for the best flavor. I’ve forgotten cake in the fridge and it was surprisingly still soft two days later.

Freezing

Yes, you can absolutely freeze this vanilla cake! I wrap cooled, unfrosted layers tightly in plastic wrap and then foil. When I thaw, I frost the cake fresh. The cake keeps well frozen for up to three months without drying out.

Reheating

I usually don’t reheat the cake itself, but if you want a slightly warmed slice, microwave it for about 10-15 seconds — just enough to soften the buttercream a bit. It’s delightful that way, almost like eating fresh-baked!

FAQs

Final Thoughts

This Vanilla Cake with Buttercream Frosting Recipe is genuinely one of my favorites to bake for friends and family. It’s reliable, approachable, and delivers that classic vanilla flavor with a moist, soft crumb that’s perfect for any occasion. Trust me, once you try it, you’ll want to make it again and again — and maybe even tweak it to create your own signature version. So grab your mixer, preheat that oven, and get ready to impress yourself with a cake that’s surprisingly easy to master but tastes like it took hours of effort.

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