The Best Vanilla Cake Recipe

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.

Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

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

Cream Butter and Sugar: In a large mixing bowl, use a stand or hand mixer to beat the butter and sugar together on medium-high speed until light and fluffy (about 3-4 minutes).

In a large mixing bowl, use a stand or hand mixer to beat the butter and sugar together on medium-high speed until light and fluffy (about 3-4 minutes).

Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.

Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.

Alternate Dry and Wet Ingredients: Reduce the mixer speed to low. Gradually add the dry ingredients in three additions, alternating with the milk (starting and ending with the dry ingredients). Mix just until combined; do not overmix.

Reduce the mixer speed to low. Gradually add the dry ingredients in three additions, alternating with the milk (starting and ending with the dry ingredients). Mix just until combined; do not overmix.

Bake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

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

Beat the Butter: In a large mixing bowl, beat the softened butter on medium speed until creamy (about 2 minutes).

In a large mixing bowl, beat the softened butter on medium speed until creamy (about 2 minutes).

Add Sugar and Cream: Gradually add the powdered sugar, heavy cream, vanilla extract, and salt. Beat on low speed until combined, then increase to high speed and beat for 3 minutes until light and fluffy.

Gradually add the powdered sugar, heavy cream, vanilla extract, and salt. Beat on low speed until combined, then increase to high speed and beat for 3 minutes until light and fluffy.

Adjust Consistency: Add more cream (1 tablespoon at a time) if the frosting is too thick or more powdered sugar if it’s too thin.

Add more cream (1 tablespoon at a time) if the frosting is too thick or more powdered sugar if it’s too thin.

Level the Cakes: If needed, level the tops of the cakes with a serrated knife to ensure they’re flat.

If needed, level the tops of the cakes with a serrated knife to ensure they’re flat.

Frost the Cake: Place one cake layer on a serving plate or cake stand. Spread an even layer of frosting on top, then place the second layer on top. Frost the top and sides of the cake.

Place one cake layer on a serving plate or cake stand. Spread an even layer of frosting on top, then place the second layer on top. Frost the top and sides of the cake.

Decorate: Smooth the frosting with an offset spatula or add swirls for texture. Decorate as desired with sprinkles, fruit, or piping.

Smooth the frosting with an offset spatula or add swirls for texture. Decorate as desired with sprinkles, fruit, or piping.

Serve: Slice and enjoy your perfect vanilla cake!

Slice and enjoy your perfect vanilla cake!