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Homemade Vanilla Cake

This classic vanilla cake is soft, tender, and bursting with rich vanilla flavor. It's a simple one-bowl recipe, perfect for beginners, and pairs beautifully with any frosting.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 14
Calories: 497kcal

Ingredients

  • 3 ¾ cups 390g cake flour (or 3 cups (360g) all-purpose flour)
  • 2 cups 400g granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea salt
  • 1 cup 2 sticks unsalted butter, at room temperature
  • 1 ½ cups 340g buttermilk, at room temperature
  • 1 tablespoon pure vanilla extract
  • 3 large eggs at room temperature
  • 2 large egg whites at room temperature

Instructions

  • Preheat the oven to 350°F. Line the bottoms of two 9-inch cake pans with parchment paper and spray only the parchment with nonstick cooking spray. Do not spray the sides of the pans.
  • In a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt. Stir to mix.
  • Add the butter and beat on medium speed for 1 minute until the mixture becomes coarse.
  • Reduce the mixer speed to low and add the buttermilk and vanilla. Mix for 1 minute until combined, then increase to medium speed and beat for 30 seconds. Scrape down the sides of the bowl.
  • With the mixer on low speed, add the eggs one at a time, mixing each until incorporated. Add the egg whites and beat on medium-high speed for 30 seconds until the batter is smooth.
  • Divide the batter evenly between the prepared pans and smooth the tops.
  • Bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
  • Remove from the oven and let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Make Ahead: Pre-measure the dry ingredients and store them in a sealed jar for a quick homemade cake mix. This also makes a great gift!
  • Vanilla: For the best flavor, use high-quality vanilla extract or vanilla bean paste.
  • Dark Edges: If your oven runs hot and the cakes develop dark edges, wrap the cooled layers in plastic wrap and wait 24 hours before frosting.