Best Vanilla Cake Recipe

Preheat your oven to 350°F (177°C). Grease three 9-inch cake pans, line them with parchment paper rounds, then grease the parchment paper as well. This ensures the cakes release cleanly after baking.

In a bowl, whisk together the cake flour, salt, baking powder, and baking soda. Set this mixture aside for later incorporation.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter and granulated sugar on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed.

Beat in the 3 eggs, 2 egg whites, and the tablespoon of pure vanilla extract on high speed until well combined, about 2 minutes. The batter may appear curdled at this point, which is normal.

Lower the mixer speed to low and add the dry ingredient mixture just until combined. Keeping the mixer on low, slowly pour in the buttermilk and mix until just combined. Whisk by hand if needed to ensure there are no lumps. The batter should be slightly thick.

Pour the batter evenly into the prepared cake pans. Use a kitchen scale for accuracy if desired. Bake for 23-26 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans on a wire rack before frosting.

In a large bowl, beat the softened butter on medium speed until creamy, about 2 minutes. Gradually add confectioners’ sugar, milk (or cream), vanilla extract, and salt with the mixer on low. Increase speed to high and beat for 2 minutes until the frosting is fluffy. Adjust consistency by adding more sugar to thicken or milk to thin as needed.

Using a large serrated knife, slice a thin layer off the tops of each cake layer to create flat surfaces. Discard or save for another use.

Place one cake layer on a cake stand or serving plate. Spread about 1 and 1/2 cups of frosting evenly over the top. Add the second layer and repeat. Place the third layer on top, then frost the top and sides of the entire cake with the remaining frosting using an icing spatula for smooth coverage.

Refrigerate the assembled cake for at least 1 hour to help it set and hold its shape when sliced.

Cover leftover cake tightly and refrigerate for up to 5 days to maintain freshness.