There’s something about a slice of vanilla cake with cream cheese frosting that makes time slow down just enough to notice the little things. Like the faint scent of vanilla wafting through the kitchen, or the quiet hum of the mixer as it turns butter and sugar into something airy and light. I remember the last time I made this cake, I was halfway through frosting when the phone rang. I left the bowl sitting there for a moment — frosting waiting patiently — and when I came back, I realized it had thickened in the perfect way, almost by accident. Sometimes, those little pauses make all the difference.
Why You’ll Love It:
- The cake is wonderfully moist, but not so dense that it weighs you down—just right for an afternoon treat or a casual get-together.
- The cream cheese frosting adds a subtle tang that balances the sweetness, though it’s rich enough to feel like a special occasion.
- It’s simple — and that’s kind of the point. No complicated steps or rare ingredients, just comforting flavors that come together beautifully.
- While it’s great for celebrations, I’ve found it’s just as satisfying on a quiet weekday, especially with a cup of tea.
Even if you’re not in the mood to bake from scratch, this recipe feels accessible enough to try, with a forgiving texture that doesn’t demand perfection.
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Vanilla Cake with Cream Cheese Frosting
- Total Time: 50 minutes
- Yield: 12 1x
Description
A classic, moist vanilla cake paired with rich and tangy cream cheese frosting. Perfect for celebrations or any special occasion.
Ingredients
2 1/2 cups (312 grams) all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (226 grams) unsalted butter, softened
1 3/4 cups (350 grams) granulated sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
1 cup (240 ml) whole milk, at room temperature
8 ounces (227 grams) cream cheese, softened
1/2 cup (113 grams) unsalted butter, softened
4 cups (480 grams) powdered sugar, sifted
1 teaspoon vanilla extract
2 tablespoons (30 ml) heavy cream
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 to 4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
With the mixer on low speed, alternately add the dry ingredients and the whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, turn the cakes out onto wire racks to cool completely.
To prepare the cream cheese frosting, beat the softened cream cheese and softened butter together in a large bowl until smooth and creamy, about 2 to 3 minutes.
Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated. Add the vanilla extract and heavy cream, then beat on high speed for 2 to 3 minutes until the frosting is light and fluffy.
Once the cakes are completely cool, place one cake layer on a serving plate. Spread a generous amount of cream cheese frosting evenly over the top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining cream cheese frosting.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Kitchen Notes:
The equipment needed is pretty straightforward—nothing fancy here, just the basics you probably have on hand. When serving, this cake pairs nicely with fresh berries or a simple drizzle of honey if you want to mix things up. I’ve tried swapping out the heavy cream in the frosting for a bit of milk and it worked okay, though the texture was a smidge less fluffy. Sometimes I add a sprinkle of lemon zest to the frosting, but I’m still figuring out if that’s a keeper or just a fleeting whim.
FAQ
Can I make this cake ahead of time? Yes, it actually tastes great the next day once the flavors have melded a bit. Just keep it covered in the fridge.
Is it okay if the frosting is a little soft? It’s normal for cream cheese frosting to be softer than buttercream. Chilling the cake helps it set nicely.
Can I freeze this cake? You can freeze the layers before frosting, but I usually avoid freezing the finished cake because the texture of the frosting changes.
So, if you’re craving something classic yet a bit indulgent, this vanilla cake with cream cheese frosting might just be the sweet moment you need. Give it a try, and maybe leave the mixer running just a little longer—sometimes that extra beat makes all the difference.