Vanilla Cake With Buttercream

We see vanilla cakes all the time; in restaurants, bakeries, cake shops, birthday parties, and other celebrations. But mind you, not all vanilla cakes are created equal. Some are fluffy, while others are not. Some are tender, while others are not so tender. Some are somewhat greasy, too. This is why some of you might find a vanilla cake ‘blah’. The truth is, vanilla cakes are delicious as long as you utilize the right ingredients and, of course, cooking techniques.

Of all the types of cake, vanilla cake is probably the most versatile. You can frost or top it with a lot of things. But how does a Vanilla Cake With Buttercream sound?

This recipe will give you one with a pristine soft crumb, fluffy, buttery, cakey, moist, and flavorful! You can also use the batter for other desserts like cupcakes, pinata cake, bundt cake, and many more. Whether you are preparing for a family gathering, weekend dinner with your girlfriends or even a wedding party, this Vanilla Cake With Buttercream is elegant and delicious enough to impress your guests. You can be sure to satisfy even a huge crowd!

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Vanilla Cake With Buttercream

  • Author: Myles
  • Total Time: 1 hour + cooling time
  • Yield: 12 to 14 servings 1x


There is nothing better than this Vanilla Cake With Buttercream that has an outstanding vanilla flavor, not to mention the pillowy soft crumb, and the finishing touches of creamy vanilla buttercream.



Vanilla Cake:

3 2/3 c. cake flour

1 tsp baking powder

3/4 tsp baking soda

1 tsp salt

1 1/2 c. unsalted butter (softened to room temperature)

2 c. granulated sugar

3 large eggs (at room temperature)

2 egg whites (at room temperature)

1 tablespoon pure vanilla extract

1 1/2 c. buttermilk (at room temperature)

Vanilla Buttercream:

1 1/2 c. unsalted butter (softened to room temperature)

6 c. confectioner’s sugar

1/3 c. heavy cream (or whole milk)

1 1/2 tsp. pure vanilla extract

1/8 tsp. salt



  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease 3 cake pans (9-inch), line with parchment paper, and then grease the parchment paper.
  3. Start making the cake by whisking the salt, cake flour, baking soda, and baking powder together. Set aside.
  4. Beat the butter and sugar together using a stand mixer on high speed for about 3 minutes or until smooth and creamy.
  5. Still on high speed, beat in the 3 eggs, 2 egg whites, and vanilla extract until combined.
  6. At low speed, add the dry ingredients.
  7. Pour batter evenly on the cake pans.
  8. Bake the cakes for about 25 minutes or until they are cooked through.
  9. Allow cakes to cool completely.


  1. Beat the butter for about 2 minutes or until creamy in a large bowl using a handheld mixer on medium speed.
  2. While the mixer is running on low, add the milk, vanilla extract, salt, and confectioner’s sugar. Increase speed to high and beat for 2 minutes.

How to assemble:

  1. Create a flat surface by slicing a thin layer off the tops of the cakes using a long serrated knife. Put one cake layer on a serving plate, and cover the top with about 1 1/2 cups of frosting. Top with the second layer and evenly cover its top with frosting as well. Top with the third layer and cover with the remaining frosting.


  • When whisking all the ingredients for the cake, make sure that there are no lumps.
  • Before frosting and assembling, make sure that the cakes have cooled completely.
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes

To make it much easier for you to spread the icing over the top of the cake, use an icing spatula. You can leave your vanilla cake all-white. Or, you can also decorate with berries and other stuff.

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