There’s something about a vanilla cake with vanilla frosting that feels like a warm invitation. It’s the kind of dessert that doesn’t need bells or whistles to shine. I remember once, a Sunday afternoon when I was supposed to be tidying up but got sidetracked by the smell of butter and sugar melting together. Somewhere between the mixing and the first taste of the frosting, I realized this cake has a way of slowing time down. The texture—soft and moist—feels like a gentle hug. And the frosting? Creamy, a bit sweet, with that unmistakable hint of vanilla that lingers just long enough to make you think about another slice. I didn’t even mind the crumb that fell on the counter while I tried to frost the top just right. It’s imperfect in the best way.
- It’s reliably moist and tender, reminding you of simpler celebrations at home.
- The vanilla frosting is creamy and smooth, though it’s not overly sweet — which means you might want a second helping.
- This cake keeps well, but it’s best enjoyed fresh, so plan for sharing or savoring within a couple of days.
- It’s simple — and that’s kind of the point.
If you’re worried about whether it’s too basic, it’s not. It’s classic, and that’s exactly why it works.
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Classic Vanilla Cake with Vanilla Frosting
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
A moist and tender classic vanilla cake layered and topped with creamy vanilla frosting. Perfect for celebrations or any occasion that calls for a delicious homemade cake.
Ingredients
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup whole milk, at room temperature
1 1/2 cups unsalted butter, softened (for frosting)
5 cups powdered sugar, sifted (for frosting)
2 teaspoons pure vanilla extract (for frosting)
1/4 cup heavy cream (for frosting)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
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 1 cup softened butter and granulated sugar on medium-high speed until light and fluffy, about 4-5 minutes.
Add the eggs one at a time, beating well after each addition. Mix in 1 tablespoon vanilla extract.
With the mixer on low speed, alternately add the flour mixture and milk in three additions, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake for 28-30 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, run a knife around the edges, invert onto wire racks, remove parchment paper, and cool completely.
To make the vanilla frosting, beat 1 1/2 cups softened butter on medium speed until creamy, about 2 minutes.
Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed until combined. Increase speed to medium and beat until smooth.
Add 2 teaspoons vanilla extract and 1/4 cup heavy cream. Beat on high speed for 3 minutes until light and fluffy. If frosting is too thick, add more cream 1 tablespoon at a time; if too thin, add more powdered sugar.
Place one cake layer on a serving plate and spread about 1 cup of frosting evenly over the top.
Place the second cake layer on top and apply a thin crumb coat of frosting over the entire cake. Chill for 15 minutes.
Apply the remaining frosting evenly over the top and sides of the cake.
Slice and serve. Store any leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Don’t stress about specialized equipment for this one. A couple of round cake pans and a mixer will do you just fine. I usually like to serve it with a cup of tea or a scoop of vanilla ice cream on the side for extra indulgence. If you’re feeling a little adventurous, try adding a thin layer of fresh berries between the cake layers — it’s not something I’ve tested extensively, but it adds a nice twist. Or swap the heavy cream in the frosting for milk if you’re running low, though the texture might be slightly less fluffy. For a bit of color, a sprinkle of edible flowers on top can also brighten up the presentation without much effort.
FAQ
Can I make this cake ahead of time? Yes, you can bake the layers a day in advance and frost the next day. Just keep the layers wrapped tightly so they don’t dry out.
How do I store leftovers? Covered at room temperature is fine for a couple of days, but refrigeration helps it last longer (up to five days).
Can I freeze the cake? Absolutely. Wrap the layers well before freezing and thaw in the fridge before frosting.
Ready to bring a little classic sweetness to your table? Scroll down and save this recipe — your future self will thank you for it.