Moist Vanilla Cake Recipe

Name: Moist Vanilla Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup unsalted butter, softened; 1 cup buttermilk; 3 large eggs; 2 ½ teaspoons baking powder; 1 teaspoon vanilla extract; ½ teaspoon salt; 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 teaspoons vanilla extract; 2 tablespoons heavy cream

Highlighted under: Home-Style Dessert Bakes

Indulge in the light and fluffy goodness of this moist vanilla cake, perfect for any celebration or a sweet treat.

Created by

Emily

Last updated on 2025-12-10T17:10:20.221Z

This Moist Vanilla Cake is a classic dessert that brings warmth and joy to any occasion. With its rich vanilla flavor and tender crumb, it's sure to impress your friends and family.

        Why You'll Love This Recipe
        Delicate vanilla flavor that captivates your taste buds
Light and fluffy texture that melts in your mouth
Versatile cake perfect for any celebration or casual dessert

      

The Perfect Cake for Every Occasion

This moist vanilla cake is not just a treat for the taste buds; it's a versatile dessert that fits perfectly into any occasion. Whether you're celebrating a birthday, hosting a baby shower, or simply enjoying a cozy afternoon with friends, this cake is sure to impress. Its delightful flavor and fluffy texture make it a crowd-pleaser, appealing to both kids and adults alike.

The beauty of this vanilla cake lies in its simplicity. With just a few basic ingredients, you can create a masterpiece that looks as good as it tastes. Serve it plain for a classic look, or dress it up with colorful sprinkles or fresh fruit for an extra touch. This cake’s versatility means it can be the star of the show or a delightful addition to a dessert table.

Baking Tips for Success

To achieve the light and fluffy texture that characterizes this cake, it's essential to properly cream the butter and sugar. Beat them together until the mixture is pale and fluffy, which incorporates air and helps the cake rise beautifully in the oven. Additionally, using room-temperature ingredients will create a smoother batter, leading to a more even bake.

When combining your wet and dry ingredients, take care not to overmix the batter. Mixing just until combined ensures that the cake remains tender and fluffy. Also, remember to check the doneness of your cakes with a toothpick; every oven is different, and slight adjustments in bake time may be necessary.

Serving and Storing Your Cake

Once your cake is frosted and decorated, it's ready to be served! For an elegant presentation, slice the cake into even pieces, and consider serving it with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries also make a delightful accompaniment, enhancing both the flavor and visual appeal of the dessert.

If you're not serving the cake immediately, store leftovers in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it, but be sure to let it come to room temperature before serving to enjoy the full flavor and texture. This cake also freezes well; wrap it tightly in plastic wrap and aluminum foil for up to three months.

Ingredients

For the Cake

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup buttermilk
3 large eggs
2 ½ teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt

For the Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
2 tablespoons heavy cream

Make sure all ingredients are at room temperature for the best results.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt.

Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar until light and fluffy.

Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Wet and Dry Ingredients

Gradually add the flour mixture to the butter mixture, alternating with buttermilk. Mix until just combined.

Bake the Cakes

Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Prepare the Frosting

In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, vanilla, and heavy cream, beating until smooth.

Frost the Cake

Once the cakes are completely cooled, frost the top of one layer, place the second layer on top, and frost the top and sides.

Enjoy your deliciously moist vanilla cake!

Frequently Asked Questions

Q: Can I substitute buttermilk with regular milk? A: Yes, you can use regular milk, but for best results, add a tablespoon of vinegar or lemon juice to one cup of milk and let it sit for about 5 minutes to mimic buttermilk's acidity.

Q: How do I make this cake chocolate-flavored? A: To transform this vanilla cake into a chocolate delight, substitute a portion of the flour (about ¾ cup) with unsweetened cocoa powder. This will give you a rich chocolate flavor while maintaining the cake's moistness.

Variations to Try

This vanilla cake is a blank canvas for your creativity. Consider adding citrus zest, such as lemon or orange, to the batter for a refreshing twist. You can also mix in chocolate chips or nuts for added texture and flavor.

For a unique frosting experience, try infusing your buttercream with different flavors. Almond extract can add a lovely nutty flavor, while a splash of espresso can deepen the taste of the vanilla. Experimenting with colors and flavors can turn this classic cake into something truly special.

Questions About Recipes

→ Can I use cake flour instead of all-purpose flour?

Yes, cake flour will give a lighter texture to the cake.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days.

→ Can I freeze this cake?

Yes, you can freeze the cake layers separately, wrapped well in plastic, for up to 3 months.

→ What can I substitute for buttermilk?

You can use regular milk mixed with a tablespoon of vinegar or lemon juice as a substitute for buttermilk.