I’ve been making this from scratch vanilla cake recipe for years, and it’s always a hit with my family. The first time I made it, I was amazed at how moist and flavorful it turned out.
I had never used buttermilk in a cake recipe before, but the acidity really makes the cake tender and the flavor is so rich. My kids love helping me in the kitchen, and they’re always eager to taste the batter and get involved in the process.
As a busy mom, I appreciate how easy this recipe is to make – just mix everything together and pop it in the oven. It’s perfect for any occasion, whether we’re having a family dinner or just need a quick dessert for a weeknight treat.
Plus, it’s a great way to use up leftover buttermilk – I like to make sure I’m not wasting anything in the fridge. This cake is also surprisingly healthy, considering how delicious it tastes – with no added sugars or preservatives needed.
I’ve even made it for special occasions like birthdays and holidays, and it’s always been a crowd-pleaser. In fact, my kids have started requesting this cake for their birthday parties instead of traditional ice cream sundaes or other treats.
They love helping me decorate it with fresh flowers or sprinkles, and we all love eating it together as a family. It’s become such an integral part of our home baking routine that we even have a special spot in our kitchen dedicated to mixing up batches of this amazing cake.
Classic Vanilla Cake from Scratch
4.8 from 1687 votes
A moist and delicious vanilla cake made from scratch. Perfect for birthdays or any celebration.
3In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4In a large bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
5Scrape down the sides of the bowl as needed.
6Beat in the eggs, one at a time, mixing well after each addition.
7Stir in the vanilla extract.
8Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
9Begin and end with the dry ingredients.
10Mix just until combined.
11Pour the batter into the prepared cake pan and smooth the top with a spatula.
12Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
13The cake should be golden brown and spring back when lightly touched.
14Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.
15For the vanilla buttercream, beat the softened butter in a large bowl using an electric mixer on medium speed until creamy, about 1-2 minutes.
16Gradually add the powdered sugar, mixing well after each addition.
17Add the vanilla extract and milk, one tablespoon at a time, until the desired consistency is reached.
18Beat on high speed until light and fluffy, about 2-3 minutes.
19Once the cake is completely cool, spread the vanilla buttercream evenly over the top and sides of the cake.
Tips: For a layered cake, double the recipe and bake in two 9-inch round pans. Allow the cakes to cool completely before frosting and assembling.
Watch Video Of How Classic Vanilla Cake from Scratch Works
This from scratch vanilla cake recipe is perfect for any occasion – whether you’re hosting a dinner party or just need a quick dessert for a weeknight treat. Not only does it taste amazing, but it’s also surprisingly healthy considering how few added sugars are needed.
My kids love helping me decorate it with fresh flowers or sprinkles, and we all enjoy eating it together as a family. It’s become such an integral part of our home baking routine that we even have a special spot dedicated to mixing up batches of this amazing cake.
❓ Frequently Asked Questions About Vanilla Cake from Scratch
What type of flour should I use for this recipe?
For this from scratch vanilla cake recipe, you’ll want to use all-purpose flour that has been sifted before measuring to ensure it’s evenly mixed and doesn’t contain any lumps. This will help your cake rise evenly and prevent any dense spots.
Can I substitute butter with oil?
While you can use oil instead of butter in this recipe, keep in mind that oil-based cakes tend to be more dense than butter-based ones. If you do choose to use oil, make sure to adjust the liquid content accordingly by reducing the amount of milk used.
How do I store leftover cake?
Leftover cake can be stored at room temperature for up to three days or refrigerated for up to five days. When storing in the fridge, make sure to wrap the cake tightly in plastic wrap or aluminum foil to prevent drying out.
Can I freeze this cake?
Yes, you can freeze this cake for up to two months by wrapping it tightly in plastic wrap or aluminum foil and placing it in an airtight container or freezer bag.
What if I don’t have buttermilk on hand?
You can easily substitute buttermilk with regular milk mixed with one tablespoon white vinegar or lemon juice per cup of milk.
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