Perfect Vanilla Cake

This Perfect Vanilla cake might become your go-to Vanilla Cake Recipe; it has moist and soft vanilla cake layers, with a creamy and very easy Vanilla Buttercream recipe.

It is infused with a bit of almond extract, for that extra Je ne sais quoi that’ll have everyone going for seconds!

Perfect Vanilla Cake Candle blow

Ingredients for the Perfect Vanilla Cake

  • All-purpose flour. this will hold all of your ingredients together
  • Cornstarch. will make your cake extra soft
  • Baking powder. helps give light and fluffy texture
  • Salt. Helps enhance flavors
  • Butter. Unsalted and at room temperature
  • Granulated sugar. Will sweeten your cake
  • Eggs. At room temperature
  • Milk. Full fat
  • Vanilla extract. Good quality, pure vanilla extract
  • Almond extract. Remember the Je ne sais quoi thing we were talking about earlier?
  • Powdered sugar. Will sweeten your buttercream
  • Heavy cream. Full fat, to make your buttercream creamier
Perfect Vanilla Cake Slice

How to make the Perfect Vanilla Cake

Grease sides and line with parchment paper the bottom of three 6 in baking pans; pre-heat oven to 350 F

On a separate bowl, mix flour, cornstarch, baking powder and salt and set aside

In medium-high speed, mix butter and sugar until light and fluffy, around 2 minutes

Add eggs, one by one, beating after each addition

Mix milk with vanilla and almond extract. Alternate flour mixture and milk mixture, beating in between, until all flour and milk are incorporated in your batter

Perfect Vanilla Cake Process

Pour batter evenly in prepared pans and bake for 40 minutes or until a toothpick inserted in the middle comes out clean

Place in a wire rack to cool completely before frosting

Vanilla frosting:

Beat butter, vanilla and almond extract, until light and fluffy, around 2 minutes

Gradually, add powdered sugar and salt, and beat until fully incorporated. Add heavy cream, one Tablespoon at a time; stop when reaching desired consistency

Perfect Vanilla Cake Buttercream

Assembling:

To assemble your cake, remove the domes from your cake layers using a serrated knife or a cake leveler. Add an equal amount of buttercream between each layer (I like to use an ice cream scoop, and add around 2 scoops of frosting between each layer)

Add a crumb coat to your cake: frost your cake with a very thin layer of icing to “glue” crumbs to your cake; refrigerate for 10 minutes

Add the rest of your frosting to your cake, and cover in sprinkles!

Perfect Vanilla Cake Slice

How to store my cake

You can store your cake in an air tight container, covered and in a cool place, away from any heat sources.

It will last fresh for up to 5 days

Can I freeze my cake?

Absolutely! you can either freeze your whole cake, or you can freeze it in slices.

Thaw your slice or cake overnight in the refrigerator. Take it out of the fridge 2 hours prior to serving so it can come at room temperature -I like to uncover part of the cake to let some air in so it doesn’t sweat that much.

Perfect Vanilla Cake Slice

Can I make this cake Gluten Free?

Although I haven’t tried it yet, you can substitute the all-purpose flour with a Gluten free wheat flour and the flavor shouldn’t change that much.

Take a look at some of my other cake recipes and frostings!

Kefir + Honey Pound Cake

Strawberry Cake

Mango Cake

Black Chocolate Cake

Follow me on Instagram and tag #sweetfixbaker to see all your bakes!

Perfect Vanilla Cake Candle blow
Print Recipe
5 from 3 votes

Perfect Vanilla Cake

This might become your go-to Vanilla Cake Recipe; it has moist and soft vanilla cake layers, with creamy Vanilla Buttercream
Prep Time35 mins
Cook Time40 mins
Total Time1 hr 15 mins
Course: Cakes and Frostings
Cuisine: American
Keyword: best vanilla cake ever, best vanilla cake from scratch, best vanilla cake frosting, best vanilla cake icing, best vanilla cake moist, how do you make a vanilla cake from scratch, recipe for best vanilla cake, vanilla cake easy, vanilla cake simple
Servings: 12 servings
Calories: 720kcal
Author: Maria Corcuera

Ingredients

Vanilla Cake:

  • 2 1/2 Cups all-purpose flour
  • 1/4 Cup Cornstarch
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 Cup unsalted butter room temperature
  • 2 Cups granulated sugar
  • 4 eggs room temperature
  • 1 1/4 Cup full fat milk room temperature
  • 1 Tablespoon pure vanilla extract
  • 1/8 teaspoon almond extract

Vanilla Buttercream:

  • 1 Cup unsalted butter room temperature
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon almond extract
  • 4 1/2 Cups powdered sugar sifted
  • 1/4 teaspoon salt
  • 2-3 Tablespoons heavy cream

Instructions

Vanilla Cake:

  • Grease sides and line with parchment paper the bottom of three 6 in baking pans; pre-heat oven to 350 F
  • On a separate bowl, mix flour, cornstarch, baking powder and salt and set aside.
  • In medium-high speed and with your whisk attachment, mix butter and sugar until light, fluffy and until color turns whitish, around 5 minutes. Add eggs, one by one, beating for 1 minute after each addition.
  • Turn your speed yo a medium-low. Mix milk with vanilla and almond extract. Alternate flour mixture and milk mixture, beating in between, until all flour and milk are incorporated in your batter. Do not over beat!
  • Pour batter evenly in prepared pans and bake for 40 minutes or until a toothpick inserted in the middle comes out clean
  • Place in a wire rack to cool completely before frosting

Vanilla frosting:

  • Beat butter, vanilla and almond extract, until light and fluffy, around 2 minutes, gradually, add powdered sugar and salt, and beat until fully incorporated. Add heavy cream, one Tablespoon at a time; stop when reaching desired consistency

Assembling:

  • To assemble your cake, remove the domes from your cake layers using a serrated knife or a cake leveler. Add an equal amount of buttercream between each layer (I like to use an ice cream scoop, and add around 2 scoops of frosting between each layer)
  • Add a crumb coat to your cake: frost your cake with a very thin layer of icing to "glue" crumbs to your cake; refrigerate for 10 minutes
  • Add the rest of your frosting to your cake, and cover in sprinkles!

Notes

– Remove your and butter from fridge 2 hours prior to using
– Eggs and milk can be taken out of the fridge 45 min-1 hour prior to using; If pressed on time, allow eggs to sit -completely covered- in warm (no hot) water for 10-15 minutes
– Cake layers should be leveled at the same height

Nutrition

Serving: 1g | Calories: 720kcal | Carbohydrates: 99g | Protein: 6g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 12g | Cholesterol: 150mg | Sodium: 297mg | Fiber: 1g | Sugar: 75g

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Maria
Sweet Fix Baker is a baking blog full of sweet recipes, including indulgent and healthier ones!
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