This Easy Moist Vanilla Cake with Vanilla Buttercream Frosting is the perfect combination of light, fluffy vanilla cake and rich, creamy vanilla frosting. It is a classic, simple cake recipe that is made with everyday ingredients.
A simple homemade vanilla cake with rich and creamy vanilla frosting is one recipe I think everyone needs to master. It is classic, versatile, and always a crowd pleaser. This is the best vanilla cake recipe I've ever made and I have no doubt you will think the same! If you're more of a chocolate lover than vanilla give my Chocolate Lava Cakes a try!
If you're looking for more delicious cake recipes be sure to check out my Italian Cream Cake, Cinnamon Roll Cheesecake, or Lemon Curd Cake.
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Why You'll Love This Recipe
- This classic vanilla cake recipe is light, moist, and fluffy, making every bite melt in your mouth. These Lavender Butter Cookies have the same melt in your mouth texture.
- The combination of the simple vanilla cake and the vanilla buttercream frosting creates a sweet and delicious flavor. My Lemon Brownies also have a simple but effective flavor.
- All of the ingredients for vanilla cake are easy-to-find, everyday ingredients that you probably already have in your home. Just like my Homemade Soft and Chewy Chocolate Chip Cookies.
- This recipe is simple and straightforward, no crazy steps, just a delicious cake every time! My Snickerdoodle Cookie Bars and just as simple and tasty.
- This homemade vanilla cake is so versatile. You can make it to for a birthday, a celebration, or just a sweet treat for any occasion. Just like these Brookie Bars!
- The simplicity of the cake makes it a crowd pleaser that everyone will appreciate. These Coffee Cake Muffins have the same effect!
Ingredients
Ingredient Notes
- We are only using egg whites instead of full eggs to keep the cake a light color and help to make it extra light and fluffy. I also use only egg whites in my Macaron Recipe.
- Cake flour has less protein in it than all-purpose flour, which results in a lighter, fluffier texture.
- The buttermilk and sour cream work together to make the vanilla cake moist while also adding some flavor. Buttermilk also makes these Banana Chocolate Chunk Muffins extra moist and flavorful!
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Greek yogurt can be used in place of sour cream if needed. It can also be used interchangeably in my Chocolate Chip Donuts.
- Chocolate chips, sprinkles, or chopped fruit can be folded into the cake batter before baking for added flavor. I use sprinkles in my Birthday Cake Macarons.
- Add lemon or orange zest to the cake batter and buttercream frosting for a citrus cake. These Lemon Curd Cookies are full of lemon flavor.
- Use cream cheese frosting for a tangier flavor than the vanilla buttercream. Get more cream cheese in my Chocolate Chip Cream Cheese Scones.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: In a medium bowl with a hand mixer or in the bowl of a stand mixer beat the softened butter and sugar until light and airy, about 3-5 minutes. Add in the eggs whites and vanilla and mix until fully combined.
STEP 2: In a medium bowl, sift together the cake flour, salt, baking soda, and baking powder.
STEP 3: Gently mix the wet and dry ingredients until just combined.
STEP 4: In a small bowl combine the buttermilk and sour cream.
STEP 5: Gently fold the buttermilk mixture into the batter until just mixed.
STEP 6: Spray two 9-inch cake pans with non-stick spray and evenly divide the vanilla cake batter between each pan. Allow to sit for 10 minutes before baking. Preheat your oven to 350 degrees (F). Bake the cakes for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
STEP 7: In a large bowl with a hand mixer or in the bowl of a stand mixer beat the butter until very soft and creamy. Add the salt, vanilla, and half of the powdered sugar. Beat until fully combined. Add the rest of the powdered sugar and beat for 5-6 minutes.
STEP 8: To assemble the cake plate one fully cooled cake layer on a plate. Add your desired amount of vanilla buttercream frosting on top and spread to the edges. Place the second vanilla cake layer on top. Add the remaining buttercream to the top and sides of the cake.
Expert Tips
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your cake at the perfect temperature.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cake batter. The ingredients will combine much easier and you won’t have chunks of cold butter in your batter.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
- Don't overmix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your cake will be tough instead of fluffy.
Recipe FAQ's
Room Temperature: The cake can be stored in an airtight container at room temperature for 3 days.
Refrigerator: If stored correctly in an airtight container this Moist Vanilla Cake recipe will last up to 1 week in the fridge.
Freezer: If stored correctly in an airtight container the cake will last up to a month in the freezer.
It depends on what you are looking for in a cake. Oil does add moistness, but butter adds more flavor.
In all of my tests for the perfect moist vanilla cake I found that the combination of buttermilk and sour cream adds a lot of moisture and really helps the overall texture.
All-purpose flour has a higher amount of protein in it, so it works great for cookies, brownies, and general baking. Cake flour has less protein so it creates less gluten, making it great for super tender cakes.
More Recipes You'll Love
If you tried this Easy Moist Vanilla Cake with Vanilla Buttercream Frosting or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Easy Moist Vanilla Cake with Vanilla Buttercream Frosting
Ingredients
For Vanilla Cake:
- 3 sticks (339 grams) unsalted butter room temperature
- 2 cups (400 grams) granulated sugar
- 4 large (120 grams) egg whites room temperature
- 1 tablespoon vanilla extract
- 2 ¾ cups (328 grams) cake flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup (113 grams) buttermilk
- ½ cup (113 grams) sour cream
For Vanilla Buttercream:
- 2 sticks ( 226 grams) unsalted butter room temperature
- pinch of salt
- 1 teaspoon vanilla extract
- 3 ¾ cups (423 grams) powdered sugar
- heavy cream or milk as needed
Instructions
For Vanilla Cake:
- In a medium bowl with a hand mixer or in the bowl of a stand mixer beat the softened butter and sugar until light and airy, about 3-5 minutes.
- Add in the eggs whites and vanilla and mix until fully combined.
- In a medium bowl, sift together the cake flour, salt, baking soda, and baking powder.
- Gently mix the wet and dry ingredients until just combined.
- In a small bowl combine the buttermilk and sour cream.
- Gently fold the buttermilk mixture into the batter until just mixed.
- Spray two 9-inch cake pans with non-stick spray and evenly divide the vanilla cake batter between each pan. Allow to sit for 10 minutes before baking.
- Preheat your oven to 350 degrees (F). Bake the cakes for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the oven and allow to cool completely before icing.
For Vanilla Buttercream:
- In a large bowl with a hand mixer or in the bowl of a stand mixer beat the butter until very soft and creamy.
- Add the salt, vanilla, and half of the powdered sugar. Beat until fully combined. Add the rest of the powdered sugar and beat for 5-6 minutes.
For Assembly:
- To assemble the cake plate one fully cooled cake layer on a plate. Add your desired amount of vanilla buttercream frosting on top and spread to the edges. Place the second vanilla cake layer on top. Add the remaining buttercream to the top and sides of the cake.
Notes
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cake batter. The ingredients will combine much easier and you won’t have chunks of cold butter in your batter.
- Don't over mix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your cake will be tough instead of fluffy.
- The provided nutrition information is an estimate for the entire cake, the calorie accuracy is not guaranteed.
Anonymous says
Made this for my family and they all loved it. 10/10 recommend
Ellie Haley says
Love that!