I’ll be honest—this vanilla cake recipe saved my baking reputation more than once. We all want that cake, the one with a golden crumb, real vanilla flavor, and layers that bake up like a dream. The kind of cake that makes you wonder why boxed mix ever existed. I’ve used this for birthday parties, last-minute potlucks, and even on a rainy Tuesday when all I wanted was a slice of comfort. It’s quick enough for weeknights, yet classy enough for candles and frosting roses. You’ll find it’s a breeze to whip up, even if your only kitchen companion is a toddler and a messy countertop. This recipe brings together everything I love: the softness of homemade cake, the simplicity of everyday ingredients, and the flexibility to be frosted, filled, or just devoured plain. Whether you’re baking for a crowd or just for the joy of it, this one’s got your back.

1) Key Takeaways

This easy vanilla cake recipe delivers fluffy, tender layers perfect for birthdays or everyday treats.
Only simple ingredients needed – no hard-to-find items, and you likely have most in your pantry already.
It’s customizable – great with buttercream, whipped cream, fruit, or even plain with coffee.
Perfect for beginner bakers and a reliable base for anyone who wants homemade without the headache.

2) Easy Classic Vanilla Cake Recipe

I’ve baked this vanilla cake more times than I can count. Why? Because it checks all the boxes: easy, quick, fluffy, and rich with real vanilla flavor. No fuss, no strange steps, just a classic cake that works every time.

If you’re someone who loves to bake but dreads long prep lists, this cake is your new go-to. I can promise you’ll use it for birthdays, potlucks, and those days when a slice of cake is all you need to make things better.

The beauty of this cake is that it’s flexible. Keep it simple with a dusting of powdered sugar, dress it up with frosting and sprinkles, or split and fill it with jam. This cake handles it all like a pro. I used this exact recipe when I forgot to buy a birthday cake—and it ended up stealing the show. That’s the kind of magic we’re talking about.

3) Ingredients for Classic Vanilla Cake

All-purpose flour: This forms the structure of the cake. Sift it if you have time—it helps the batter stay airy.

Baking powder: This is what gives the cake its lift. No one wants a flat vanilla cake, trust me.

Salt: Just a little, but it brings all the other flavors forward in a way you don’t expect.

Unsalted butter: Room temp butter blends like a dream. Don’t skip the softening—it’s worth it.

Granulated sugar: Sweet, simple, and just right for that classic vanilla flavor.

Eggs and egg whites: The yolks bring richness, while the whites keep things light and fluffy.

Vanilla extract: Use the good stuff here. Real vanilla makes a real difference.

Whole milk: It adds moisture and smooths the batter, helping everything come together beautifully.

4) How to Make Classic Vanilla Cake

Step 1. Preheat your oven to 350°F. Grease and flour two 8-inch round pans. Set aside.

Step 2. In a bowl, whisk together flour, baking powder, and salt. Set aside the dry mix.

Step 3. In a separate bowl, cream the butter and sugar until light and fluffy.

Step 4. Add eggs and egg whites one at a time, mixing well between each addition. Stir in vanilla extract.

Step 5. Add the flour mix in three parts, alternating with milk. Start and end with the flour mix.

Step 6. Divide the batter evenly between your prepared pans. Tap the pans gently on the counter to remove air bubbles.

Step 7. Bake for 25 to 28 minutes. A toothpick should come out clean when they’re ready.

Step 8. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting.

5) Tips for Making Classic Vanilla Cake

Start with room temperature ingredients. Butter, eggs, and milk mix more evenly and trap air better when not cold. This helps your cake rise well and stay light.

Don’t skip the sifting if your flour’s a bit lumpy. It only takes a minute but can save you from random flour clumps in your batter. Been there—wasn’t pretty.

Measure carefully. A bit too much flour or not enough sugar can change the texture fast. I always level off with a knife, like my grandma used to do.

If you’re planning to frost your cake, let the layers cool completely. Even a little heat can melt your buttercream and turn things into a slippery mess. Learned that the hard way during a summer picnic.

6) Making Classic Vanilla Cake Ahead of Time

This cake is a dream to prep ahead. You can bake the layers a day or two early. Just let them cool, then wrap them tightly in plastic and pop them in the fridge. They’ll stay soft and ready for frosting.

Need to go even further ahead? Freeze them. I double-wrap mine in plastic and foil, then freeze for up to two months. Thaw overnight in the fridge and you’re back in business.

When you’re ready to frost, give the layers a half-hour to come to room temp. Cold cake layers can make buttercream hard to spread—and nobody wants to wrestle with their frosting. Keep it easy and smooth.

7) Storing Leftover Classic Vanilla Cake

If you have leftovers (and that’s a big if), store them covered at room temp for up to three days. I usually keep mine under a cake dome—but foil or plastic wrap works fine.

If your kitchen runs warm or your frosting is dairy-based, stash the cake in the fridge. Just know the chill can dry it out a bit, so let it sit out a few minutes before serving again.

One trick I use? Press a piece of plastic wrap gently against the cut edge of the cake before covering it. It helps lock in the moisture and keeps things tasting fresh—like day one fresh.

8) Try these Cakes next!

9) Classic Vanilla Cake

10) Nutrition