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Dorothy Thomas

Best Vanilla Cake Recipe

A light, fluffy, and moist vanilla cake with a rich buttery flavor and delicate crumb. Perfect for birthdays, celebrations, or any sweet craving!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 10
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ¼ cups 270g All-purpose flour (sifted)
  • 2 tsp 8g Baking powder
  • ½ tsp 2g Salt
  • 1 cup 200g Granulated sugar
  • ½ cup 100g Brown sugar (packed)
  • ½ cup 170g Unsalted butter (softened)
  • 3 large Eggs (room temperature)
  • 1 tbsp 15ml Pure vanilla extract
  • 1 cup 240ml Whole milk (room temperature)

Equipment

  • 9-inch round cake pan (or two 6-inch pans for layers)
  • Parchment paper
  • Mixing bowls
  • Electric mixer (hand or stand)
  • Whisk/spatula
  • Cooling rack

Method
 

  1. Prep: Preheat oven to 350°F (175°C). Grease cake pan(s) and line with parchment paper.
  2. Dry Mix: Whisk flour, baking powder, and salt in a bowl. Set aside.
  3. Cream Butter & Sugar: Beat butter, granulated sugar, and brown sugar until fluffy (3–4 mins).
  4. Add Eggs & Vanilla: Mix in eggs (one at a time) and vanilla extract.
  5. Alternate Dry/Wet Ingredients: Add 1/3 flour mix, then ½ milk, repeating until combined. Avoid overmixing.
  6. Bake: Pour batter into pan(s). Bake 30–35 mins (toothpick should come out clean).
  7. Cool: Let cool in pan for 10 mins, then transfer to a rack.

Notes

  • Room Temp Ingredients: Ensure butter, eggs, and milk are at room temperature for even mixing.
  • Fluffy Texture: Do not overmix batter after adding flour.
  • Storage: Keep in an airtight container for up to 3 days or freeze for 1 month.
  • Frosting Pairing: Best with vanilla buttercream or cream cheese frosting.