There’s nothing more comforting and universally loved than a slice of Classic Vanilla Cake. This timeless dessert is soft, fluffy, and perfectly sweet with a rich vanilla flavor that never goes out of style.

Whether you’re baking for a birthday, celebration, or simply to satisfy your sweet tooth, this vanilla cake recipe is the one you’ll keep coming back to.

Made with simple pantry staples and requiring minimal baking skills, it delivers bakery-level results at home. Pair it with your favorite frosting or enjoy it plain—the possibilities are endless. Let’s dive into this foolproof, delicious recipe!

Why You’ll Love This Classic Vanilla Cake

This Classic Vanilla Cake is all about simplicity and flavor. With its moist crumb and delicate vanilla aroma, it’s a crowd-pleaser for both casual gatherings and formal occasions. You’ll love how easy it is to customize—add layers, fillings, or even fruit.

The recipe doesn’t require any fancy tools or ingredients, and it’s practically fail-proof with the right tips. It’s not just a dessert; it’s a nostalgic experience in every bite.

Ingredients for Classic Vanilla Cake

To make the perfect vanilla cake, quality ingredients are key. Start with 2½ cups of all-purpose flour, sifted for a soft texture. You’ll need 2½ teaspoons of baking powder and ½ teaspoon of salt to help the cake rise and enhance the flavor.

In a separate bowl, cream together 1 cup (2 sticks) of unsalted butter at room temperature with 1¾ cups of granulated sugar until light and fluffy. Add 4 large eggs, one at a time, ensuring each is fully incorporated.

Next, mix in 1 tablespoon of pure vanilla extract—this is the star of the recipe. Alternate adding the dry ingredients and 1 cup of whole milk, starting and ending with the dry mix. This helps keep the batter smooth and lump-free.

Nutrition Information (Per Slice – based on 12 servings):

Calories: 360
Total Fat: 18g
Saturated Fat: 11g
Cholesterol: 95mg
Sodium: 200mg
Total Carbohydrates: 45g
Sugar: 25g
Protein: 5g
Calcium: 80mg
Iron: 1.2mg

Recipe Tips

Room Temperature Ingredients: Always use room temperature eggs, butter, and milk to ensure even mixing and a better crumb structure.
Don’t Overmix: Overmixing can make your cake dense and chewy. Mix just until the ingredients are incorporated.
Use High-Quality Vanilla: Pure vanilla extract or vanilla bean paste makes a world of difference in flavor—avoid imitation extracts.

Make-Ahead Tips

Planning ahead? This vanilla cake is perfect for preparing in advance. Bake the cake layers and let them cool completely. Once cooled, wrap each layer tightly in plastic wrap followed by aluminum foil to prevent freezer burn. Store them in the freezer for up to two months.

When ready to use, let the cake layers thaw at room temperature while still wrapped. You can also prepare the batter a day ahead and refrigerate it in an airtight container—just be sure to bring it to room temperature before baking.

If you’re making frosting, buttercream can be stored in the refrigerator for up to five days. When ready to use, beat it again to restore its creamy texture.

Assembling the cake a day in advance also works well; it actually helps develop the flavor and makes cutting easier. Just keep it refrigerated and covered to prevent drying out.

Tips for a Better Vanilla Cake

Use the Right Flour: Stick with all-purpose flour for a balanced crumb. If you want a lighter texture, substitute half with cake flour. Always sift the flour to avoid lumps and create a soft batter.

Measure Precisely: Baking is a science. Use a kitchen scale for the flour and sugar for best results. Spoon and level if you’re using measuring cups—don’t scoop straight from the bag, as this packs the flour and makes the cake dense.

Check Your Oven Temperature: Even a slight variation can ruin your bake. Use an oven thermometer to ensure accuracy. Don’t open the oven door too soon—wait until the cake is nearly done to avoid sinking in the middle. Insert a toothpick to test; it should come out clean or with a few moist crumbs.