Classic Vanilla Cake with Buttercream Frosting

frosted vanilla cake on white plate with slice in front ons mall white plate on top of a white cheesecloth with sprinkles and white flowers around.

Classic Vanilla Cake with Buttercream Frosting

The perfect dessert for any and every occasion! Birthday's, celebrations, holiday's, or simply a weekend treat. This Classic Vanilla Cake with Buttercream Frosting is tender, fluffy, perfectly sweet, and full of flavor! SO. GOOD.

Course: Desserts

Cuisine: American

Prep Time: 40

Cook Time: 30

Total Time: 1 10

Servings: slices

Calories: 784kcal

Ingredients

Cake

2¼ cups cake flour
2¼ teaspoons baking powder
½ teaspoon salt
1⅛ cups unsalted butter room temperature
1⅛ cup granulated sugar
4 large eggs room temperature
1 large egg white room temperature
1 cup milk room temperature
1½ teaspoons vanilla extract

Frosting

2 cups salted butter room temperature
3¾ cups powdered sugar sifted
¼ cup heavy cream
1 teaspoon vanilla extract

Instructions

Cake

Heat oven to 325℉/165℃.
Spray two 8-inch round cake pans with baking spray. Set aside.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
With an electric mixer, beat butter and sugar until creamy, about 1-2 minutes.
Add in eggs and egg white, one at a time, beating well after each addition.
Add flour alternately with milk, beginning and ending with flour mixture.
Stir in vanilla.
Divide batter evenly between prepared pans.
Bake for 25-30 minutes, or until cake tests done.
Allow to cool in pans.
Turn out onto cooling rack.
Level layers, if needed.

Frosting

Beat butter and powdered sugar with an electric mixer until completely mixed.
Add cream and vanilla.
Beat until light and fluffy.

Assembly

Place one layer of cake on cake plate.
Spread about ½ of frosting on top.
Top with second layer.
Frost entire cake.
Decorate as desired.

Notes

Substitutions:

If you don’t have cake flour, you can make your own! Measure out 2 cups of all purpose flour and place in a glass bowl. Remove 4 Tablespoons and then add 4 Tablespoons of corn starch. Whisk until well combined.
No unsalted butter? No worries! You can use salted butter in this recipe, just be sure to reduce the salt to ⅛ teaspoon.
This recipe can be made vegan by using a plant-based milk, your favorite plant-based butter, and aquafaba. For the frosting, use your favorite vegan butter and plant-based milk.
To make this recipe dairy-free, you can use your favorite non-dairy butter and unsweetened plant-based milk.
This cake can be made gluten free by using a measure for measure (also known as 1:1 or cup for cup) gluten free flour.

Expert Tips:

Set your eggs, butter, and milk out ahead of time to allow them to come to room temperature.
Room temperature is about 70℉/21℃.
Check your baking powder to make sure it’s still in-date.
Remember to preheat your oven!
Scrape down the sides of your mixing bowl OFTEN! This is super important to make sure the butter is fully incorporated.
Be careful to not over-mix your batter.
If you’re unsure the cakes are baked, you can use a cake tester or tooth pick. If it comes clean, the cake is baked through!
Let the cake cool COMPLETELY before frosting it.

Nutrition