Four layers of the most moist and tender cake and vanilla butter cream frosting, The Best Classic Vanilla Cake is better than any bakery and is so festive for every celebration.
There is always a reason to celebrate and why not make it extra special with a homemade cake. The Best Classic Vanilla Cake is a recipe that needs to be in your recipe file because it is quick and simple to make, the most moist and tender texture and a flavor that kids and adults will love.
This vanilla cake is so versatile and can be enjoyed with our favorite Vanilla Buttercream Frosting, but if you are a chocolate lover try layering it with a Chocolate Fudge Frosting or Chocolate Buttercream Frosting.
Ingredients
Cake Flour: Cake flour is a low protein flour that has a very fine consistency and makes a cake very light and fluffy. It is very important to use cake flour in this recipe to ensure that you get the perfect texture for the vanilla cake.
Whole Milk: Using whole milk is very important when baking because there is fat in whole milk that will create a tender and moist cake. This will be lost if you replace the milk with another alternative.
Baking Powder: The leavening agent while baking a cake, baking powder will create a light and fluffy cake texture.
Unsalted Butter: When butter and vegetable oil are combined with granulated sugar it is important that the ingredients are at room temperature so that there are not butter chunks in the batter and it is smooth and creamy.
Step-by-Step Instructions
Prepare the Cake Batter
Preheat oven to 350 degrees F and prepare (4) 6 inch cake pans with pan spray or coat the cake pans in butter. Cut (4) 6 inch round parchment paper and line the bottom of the each cake pan. In a medium bowl combine the flour, baking powder and salt; set aside. (Step 1)
In a mixing bowl with paddle attachment, cream together the room temperature butter, vegetable oil and granulated sugar until it is light and fluffy and turns white in color. (Step 2)
Add the eggs one at a time and vanilla extract and beat until fully combined and smooth. (Step 3)
Alternate adding in the flour mixture and the milk until all ingredients are added in and batter is smooth. Beat on medium speed for 3-4 minutes to make sure that all ingredients are incorporated (Step 4)
Evenly divide the batter into each 6 inch cake pan (Step 5)
Bake at 350 degrees F for 20-25 minutes or until the cake springs back at the touch. While the cakes are cooling, prepare the Vanilla Buttercream Frosting (Step 6)
Once the cakes are cooled, start layering your cakes. (Step 7)
Take one cake layer and place it on a cake board or cake stand, trim the top of the cake with a serrated knife if it is rounded and not flat, pipe or spread vanilla frosting onto the top of the cake layer, repeat this with the remaining three layers of cake and frosting. (Step 8)
Using an offset spatula, crumb coat (first coat) the sides and top of the cake with vanilla frosting. ( Step 9)
Place the cake in the refrigerator for 30 minutes to 1 hour to allow the icing to set which will make it easier to ice and decorate the cake (Step 10)
Choose a color for your frosting or keep it white and then ice the sides and top of the cake
Optional: Using a spatula, create textured lines on the cake and garnish with rainbow sprinkles
Expert Tips and FAQ's
Cake flour is a finely processed flour that is low in protein and helps create a very moist and tender cake with baked. It is important to use cake flour when it is recommended in a recipe because it can definitely change the texture of the cake.
Yes! The cake layers can be made the day before, wrapped in plastic wrap and stored at room temperature overnight before frosting the cake
You can also bake the cake and frost the cake the night before you are serving it. If the cake is fully iced, refrigerate the cake overnight and then take it out 2-3 hours before you are going to serve it. It is best enjoyed at room temperature!
Double this vanilla cake recipe and divide the batter into (3) 10 inch round cake pans.
Use Room Temperature Ingredients- Set out your ingredients approximately 30 minutes before you are going to start baking. Getting all your ingredients to the same temperature will ensure that the batter will mix evenly and there will not be small chunks in your batter.
Do Not Over Bake The Cake- It is very important to check your cake layers right about 20 minutes and then be ready to take them out at 25 minutes if the extra time is needed. These cake layers will dry out if they are in the oven too long.
Use a Cake Decorating Turntable- This will make your cake decorating life so much easier. This will be an investment that you will be thankful that you have when you place your cake on the turntable and if will slowly spin as you ice the cake.
Crumb Coat- This is the most important step when icing the cake, because this will keep all the crumbs in and create a much more even and clean finished product. Allow the cake to sit in there refrigerator for 30 minutes to 1 hour after your crumb coat the cake.
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The Best Classic Vanilla Cake
Ingredients
Vanilla Cake Batter
- ½ Cup Unsalted Butter Softened
- ½ Cup Vegetable Oil
- 1 ½ Cups Granulated Sugar
- 4 Eggs
- 1 Tbsp Vanilla Extract
- 3 Cups Cake Flour
- 1 Tbsp Baking Powder
- 1 tsp Salt
- 1 ¼ Cups Whole Milk
Vanilla Buttercream Frosting
- 2 Cups Unsalted Butter Room temperature
- 1 Cup Vegetable Shortening
- 8 Cups Powdered Sugar Sifted
- 1 Teaspoon Vanilla Extract
Instructions
Bake the Cake
- Preheat oven to 350 degrees F and prepare (4) 6 inch cake pans with pan spray or coat the cake pans in butter. Cut (3) 6 inch round parchment paper and line the bottom of the each cake pan.
- In a medium bowl, combine the flour, baking powder and salt; set aside
- In the bowl of a stand mixer with paddle attachment, cream together the butter, vegetable oil and sugar until creamy and light in color
- Add the eggs one at a time and vanilla extract and beat until fully combined and smooth
- Alternated adding in the flour mixture and the milk until all ingredients are added in and batter is smooth
- Beat on medium speed for 3-4 minutes to make sure that all ingredients are incorporated
- Evenly divide the batter into each cake pan
- Bake at 350 degrees F for 20-25 minutes or until the cake springs back at the touch
- Allow the cake to cool completely before layering and icing
- While the cake is baking, prepare the Vanilla Butter Cream Frosting
Make The Vanilla Buttercream Frosting
- In a large mixing bowl with paddle attachment combine the butter, shortening and vanilla extract; cream together until smooth
- Slowly add the powdered sugar and mix on low speed until fully combined
- Scrape down the sides of the bowl and then speed up the mixer to medium-high until the icing is thick and smooth
- Store the frosting in an airtight container until ready to use or store in the refrigerator is saving for another day
Assemble the Classic Vanilla Cake with Vanilla Buttercream Frosting
- Take one cake layer and place it on a cake board or cake stand, trim the top of the cake with a serrated knife if it is rounded and not flat, pipe or spread vanilla frosting onto the top of the cake layer, repeat this with the remaining three layers of cake and frosting
- Using an offset spatula, crumb coat (first coat) the sides and top of the cake with vanilla frosting
- Place the cake in the refrigerator for 30 minutes to 1 hour to allow the icing to set which will make it easier to ice and decorate the cake
- Choose a color for your frosting or keep it white and then ice the sides and top of the cake
- Optional: Using a spatula, create textured lines on the cake and garnish with rainbow sprinkles
Notes
Yes! The cake layers can be made the day before, wrapped in plastic wrap and stored at room temperature overnight before frosting the cake
You can also bake the cake and frost the cake the night before you are serving it. If the cake is fully iced, refrigerate the cake overnight and then take it out 2-3 hours before you are going to serve it. It is best enjoyed at room temperature! Do Not Over Bake The Cake- It is very important to check your cake layers right about 20 minutes and then be ready to take them out at 25 minutes if the extra time is needed. These cake layers will dry out if they are in the oven too long Crumb Coat- This is the most important step when icing the cake, because this will keep all the crumbs in and create a much more even and clean finished product. Allow the cake to sit in there refrigerator for 30 minutes to 1 hour after your crumb coat the cake. Use a Cake Decorating Turntable- This will make your cake decorating life so much easier. This will be an investment that you will be thankful that you have when you place your cake on the turntable and if will slowly spin as you ice the cake. Vanilla Buttercream
Nutrition
Hailey says
I plan on baking this cake for my daughter’s 1st birthday. I’m so excited! I do have a question though - I saw where I can make it a 10 inch cake by doubling the recipe, so I intend on doing that. Do you recommend using a 10 by 3 inch pan or a 10 by 2? Thank you!
Kristen Massad says
Hi Hailey,
I am so excited you will be baking this for a special birthday! Yes doubling the recipe is great and you can use either a 10x2 or 10x3 pan. The cake batter will not go over the 10x 2 if you use three pans! Can’t wait to here how it turns out!
Hailey says
Thank you so much!
Kristy says
I made this cake this past weekend for our 2 year old grandsons birthday! The directions were easy to follow and the cake was delicious!! I will definitely make it again and am excited to try some of Kristen’s other recipes!
Ronak Mehta says
Thank you for sharing this delightfully easy, mouthwateringly delicious recipe. Have baked this cake several times since I first tried it a few weeks back and it’s been a huge success each time!
kristen massad says
I am so glad you have enjoyed it!! I appreciate your feedback and your support!