Fluffy Vanilla Cake Recipe with Perfect Buttercream Frosting

Picture this: the warm scent of vanilla wafting through your kitchen, the golden crust of a freshly baked cake glistening under soft light, and the first bite of fluffy, melt-in-your-mouth perfection that makes you close your eyes with delight. That’s exactly what you’ll get with this Fluffy Vanilla Cake with Buttercream Frosting recipe. The first time I made it was for a family birthday, and let me tell you, it was one of those moments where I just paused and thought, “I’ve hit the jackpot.”

Years ago, I used to struggle with getting the perfect texture for a vanilla cake—I wanted fluffiness, but it always turned out dense or dry. Then, I discovered a few secrets (hello, room-temperature butter and buttermilk!) that changed my baking game forever. Now, this cake has become the star of every celebration, with family members sneaking extra slices when they think I’m not looking.

Honestly, this cake is a dream come true. It’s the kind of recipe you’ll want to save for every occasion—birthdays, anniversaries, or just those days when you need a little extra sweetness to brighten your mood. Pair it with the buttercream frosting, and you’ve got yourself a dessert that feels like a warm hug. Trust me, once you make this, it’ll be your go-to for years to come.

Why You’ll Love This Recipe

• Quick & Easy: This vanilla cake comes together in just about an hour, making it perfect for last-minute celebrations or weekend baking sessions.
• Simple Ingredients: No need for fancy pantry items—you likely already have everything you need right at home.
• Perfect Texture: Fluffy, moist, and soft, this cake is everything you want a vanilla cake to be.
• Versatile: Ideal for birthdays, holidays, or just a sweet treat to share with loved ones.
• Crowd-Pleaser: Kids, adults, and everyone in between will rave about this dessert.
• Unforgettable Flavor: The rich vanilla taste paired with creamy buttercream frosting is simply irresistible.

What sets this recipe apart is the attention to detail—the perfect balance of butter and buttermilk for moisture, the use of vanilla extract for that classic flavor, and the whipped buttercream that takes the cake to a whole new level. It’s not just good—it’s the kind of dessert that makes you go back for seconds (and thirds!).

What Ingredients You Will Need

This Fluffy Vanilla Cake recipe uses simple, classic ingredients to create a dessert that’s both timeless and indulgent. Each element plays a key role in achieving the perfect flavor and texture, and there’s room for flexibility with substitutions if needed.

For the Cake:

• 2 ½ cups (315g) all-purpose flour: Provides structure and stability.
• 2 ½ teaspoons baking powder: Ensures a nice rise for that fluffy texture.
• ½ teaspoon salt: Enhances the flavors.
• ¾ cup (170g) unsalted butter, softened: Adds richness and moisture.
• 2 cups (400g) granulated sugar: Sweetens the cake with a fine texture.
• 4 large eggs, room temperature: For structure and richness.
• 2 teaspoons pure vanilla extract: For that classic vanilla flavor.
• 1 cup (240ml) buttermilk, room temperature: Makes the cake tender and moist.

For the Buttercream Frosting:

• 1 cup (230g) unsalted butter, softened: The base for creamy frosting.
• 4 cups (480g) powdered sugar: Sweetens and thickens the frosting.
• 2 teaspoons vanilla extract: Adds flavor to complement the cake.
• 2–3 tablespoons (30–45ml) heavy cream: Adjusts the consistency for easy spreading.

You can easily substitute the buttermilk with a mix of milk and lemon juice or vinegar (let it sit for 10 minutes). Also, feel free to use dairy-free options if needed, such as vegan butter and almond milk.

Equipment Needed

Baking a flawless cake requires a few trusty tools. Here’s what you’ll need:

• 9-inch round cake pans: You’ll need two of these for layering.
• Mixing bowls: Essential for combining ingredients.
• Electric mixer: A hand or stand mixer works perfectly for beating butter and sugar.
• Rubber spatula: Great for scraping the bowl and spreading frosting.
• Cooling rack: Helps cool the cake evenly.

If you don’t have cake pans, you can use a rectangular baking dish, though the bake time might vary slightly. And for those on a budget, a whisk and some elbow grease can substitute for an electric mixer!

Preparation Method

1. Preheat the oven: Set your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream butter and sugar: In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy (about 3 minutes).
4. Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
5. Alternate wet and dry ingredients: Starting and ending with the dry ingredients, alternately add the flour mixture and buttermilk to the wet ingredients, mixing just until combined.
6. Divide and bake: Pour the batter evenly into the prepared pans and smooth the tops. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
7. Cool the cakes: Allow them to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
8. Make the frosting: Beat the butter until creamy, then slowly add powdered sugar. Mix in vanilla and heavy cream until the frosting reaches your desired consistency.
9. Assemble the cake: Place one cake layer on a serving plate, spread frosting evenly, and top with the second layer. Frost the top and sides, smoothing with a spatula.

Pro tip: If your cakes dome on top, gently level them with a serrated knife before frosting for a professional finish.

Cooking Tips & Techniques

• Room temperature ingredients: Make sure your butter, eggs, and buttermilk are at room temperature for a smooth batter.
• Don’t overmix: Overmixing can lead to a dense cake. Mix just until the ingredients are combined.
• Use fresh ingredients: Fresh eggs and high-quality vanilla extract make a noticeable difference in flavor.
• Cool completely: Frosting a warm cake can cause it to melt and slide. Be patient and let the cake cool entirely.
• Practice frosting: If you’re new to frosting cakes, start with a crumb coat—a thin layer of frosting to trap any crumbs—then refrigerate for 15 minutes before adding the final coat.

Variations & Adaptations

• Gluten-Free: Use a gluten-free all-purpose flour blend for a celiac-friendly version.
• Dairy-Free: Swap butter for vegan butter and buttermilk for almond milk with a splash of vinegar.
• Seasonal Twist: Add a teaspoon of cinnamon to the batter for a fall-inspired vanilla cake.
• Flavor Boost: Mix in a teaspoon of almond extract for a nutty undertone.
• Fruity Addition: Layer fresh fruit like strawberries or raspberries between the cake layers for a tart contrast.

Once, I tried adding a citrus zest to the frosting—it was a refreshing twist that everyone loved!

Serving & Storage Suggestions

Serve this Fluffy Vanilla Cake at room temperature for the best texture and flavor. Slice it into generous pieces and pair it with a hot cup of coffee or tea for a cozy treat. For a party, consider adding colorful sprinkles or fresh fruit for a festive touch.

To store, cover the cake tightly and refrigerate for up to 5 days. If you want to keep it longer, place individual slices in an airtight container and freeze for up to 2 months. When ready to enjoy, let the cake thaw at room temperature or warm it slightly in the microwave before serving.

Fun fact: The flavors actually deepen after a day or two, making leftovers even more delicious!

Nutritional Information & Benefits

This recipe serves about 12 slices. Each slice contains approximately:

• Calories: 450
• Fat: 22g
• Carbohydrates: 60g
• Protein: 4g

The rich butter and buttermilk provide a dose of calcium and healthy fats, while the eggs add protein. If you’re looking for a lighter option, try swapping out half the butter for unsweetened applesauce or Greek yogurt.

Conclusion

This Fluffy Vanilla Cake with Buttercream Frosting is more than just a dessert—it’s a celebration on a plate. Whether it’s for a birthday party or a quiet night in, it’s sure to impress and delight. I love how customizable it is, making it perfect for almost any occasion. Plus, it’s easy enough for beginners but delicious enough to satisfy seasoned bakers.

So, what are you waiting for? Grab your apron and give this recipe a try! I’d love to hear how it turns out—drop a comment below, or tag me on social media if you make it. Happy baking!

FAQs

Can I make this cake in advance?

Yes! Bake the cake layers and store them tightly wrapped in the refrigerator for up to 3 days or in the freezer for up to 2 months. Frost before serving.

What’s the best way to prevent sticking?

Grease your pans thoroughly, and use parchment paper on the bottoms for foolproof removal.

Can I use self-rising flour?

Yes, but skip the baking powder and salt in the recipe since self-rising flour already contains them.

Why is my cake dense?

Overmixing or using cold butter can cause a dense cake. Make sure to mix gently and use room-temperature ingredients.

How can I make the frosting less sweet?

Reduce the powdered sugar slightly and add a pinch of salt to balance the sweetness.

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