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The BEST Vanilla Cake Recipe

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★★★★★

5 from 142 reviews

This is the best vanilla cake recipe featuring a moist and fluffy vanilla cake paired with a rich, smooth Swiss meringue buttercream. Perfectly layered, decorated with colorful confetti sprinkles and nonpareils for a festive touch, making it ideal for birthdays, celebrations, or any special occasion.

Ingredients

Scale

Vanilla Cake

  • 2 1/4 cups all-purpose flour
  • 2 1/4 tsp baking powder
  • 3/4 tsp salt
  • 3/4 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 1 1/2 tsp vanilla extract
  • 1 cup buttermilk (or whole milk), room temperature

Vanilla Buttercream (Swiss Meringue Buttercream)

  • 6 large egg whites
  • 1 1/2 cups granulated sugar
  • 2 cups unsalted butter, room temperature, cubed
  • 2 tsp vanilla extract
  • Confetti sprinkles, for decoration
  • Nonpareils, for decoration

Instructions

  1. Prepare Cake Pans: Preheat your oven to 350°F (177°C). Grease and flour two 8-inch cake rounds and line the bottoms with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined. Set aside.
  3. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar on medium-high speed until the mixture is pale and fluffy, about 3 minutes.
  4. Add Eggs and Vanilla: Reduce the mixer speed to medium and add eggs one at a time, fully incorporating after each addition. Blend in the vanilla extract.
  5. Combine Wet and Dry: Alternately add the flour mixture and buttermilk to the batter, starting and ending with the flour, in three additions of flour and two of buttermilk. Mix thoroughly after each addition.
  6. Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out mostly clean.
  7. Cool the Cakes: Allow cakes to cool in the pans on wire racks for 10 minutes, then turn them out onto the wire racks to cool completely.
  8. Make Swiss Meringue: Combine egg whites and sugar in the bowl of a stand mixer. Place this bowl over a pot of simmering water and whisk constantly until the mixture is hot to the touch and no longer grainy, reaching 160°F (71°C) on a candy thermometer, about 3 minutes.
  9. Whisk Meringue: Transfer the bowl to your stand mixer and beat on medium-high speed until stiff peaks form and the meringue is cool to the touch, approximately 5 to 10 minutes.
  10. Add Butter: Switch to the paddle attachment. Gradually add the cubed butter, mixing continuously until the buttercream is smooth and creamy.
  11. Flavor Buttercream: Mix in vanilla extract and whip until the frosting is light and fluffy.
  12. Assemble Cake Layers: Place one cake layer onto a cake stand or serving plate. Spread about 1 cup of buttercream on top. Add the second layer and apply a thin crumb coat to the entire cake. Chill for 20 minutes to set the crumb coat.
  13. Final Frosting: Frost the top and sides of the cake smoothly using the remaining buttercream. Optionally, use a decorating comb to create textured sides.
  14. Decorate with Sprinkles: Mix confetti sprinkles and nonpareils in a small bowl. Gently press sprinkles along the bottom edge of the cake and sprinkle some on top. For a speckled effect on the sides, toss small amounts of sprinkles randomly onto the frosting.
  15. Pipe Rosettes: Use a piping bag fitted with a 1M tip to pipe rosettes around the cake using the remaining frosting for an elegant finish.

Notes

  • Room temperature ingredients help achieve a smooth batter and better rise in the cake.
  • If buttermilk is unavailable, whole milk can be used as an alternative.
  • Ensure the meringue is fully cooled before adding butter to prevent the buttercream from curdling.
  • This cake is best served within 2 days but can be stored refrigerated for up to 4 days; allow it to come to room temperature before serving.
  • Leftover buttercream can be frozen for up to 3 months; thaw in the refrigerator and rewhip before use.

Keywords: vanilla cake recipe, homemade vanilla cake, Swiss meringue buttercream, celebration cake, birthday cake, easy vanilla cake

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