This cake is proof that sometimes, the simplest recipes can be the trickiest. Crafting this vanilla cake involved some fine-tuning to achieve the perfect texture while ensuring it bakes evenly in the pans. The result? A light texture and tender crumb that promises not to disappoint.

Is This a Yellow Cake or a White Cake?

White cakes rely solely on egg whites and often a combination of butter and shortening for their bright color, while yellow cakes utilize whole eggs, giving them a richer hue. Therefore, since this vanilla cake incorporates both eggs and butter, it falls into the yellow cake category.

How to Make My Vanilla Cake

Ingredients You’ll Need

• 2 1/4 cups cake flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 1/4 cups room-temperature buttermilk
• 1 tablespoon vanilla bean paste
• 2 teaspoons pure vanilla extract
• 12 tablespoons room-temperature unsalted butter
• 1 1/2 cups granulated sugar
• 3 large room-temperature eggs

This cake uses cake flour, which is essential for achieving that delightful light texture. You absolutely must use buttermilk for the perfect tender crumb—regular milk simply won’t yield the same results. Pairing vanilla extract and vanilla paste amplifies the flavor, making it well worth the effort!

Making the Cake

Begin by preheating your oven to 350°F and greasing two 8- or 9-inch round cake pans, lining the bottoms with parchment.

Sift together the flour, baking powder, baking soda, and salt. Cream the butter and sugar in a mixer until light and fluffy, about 3 minutes. Add eggs one at a time, followed by the vanilla paste and extract. Alternate adding the dry ingredients and buttermilk, mixing until combined.

Divide the batter between the pans and bake for 25-35 minutes, or until a toothpick inserted into the centers comes out clean. Let the cakes cool in the pans for 10-15 minutes before transferring them to a wire rack to cool completely.

Frosting and Filling Suggestions

With a classic vanilla cake, the topping options are endless. You can choose traditional vanilla or chocolate buttercream, or even switch it up with flavored frostings like raspberry or lemon blueberry.

Delicious Fillings

Consider fillings like lemon curd, chocolate ganache, or salted caramel. Your favorite fruit spreads or fresh berries can add a delightful twist too! Combine various fillings and frostings to discover your family’s ultimate favorite.

Storage Tips

You can wrap cooled, unfrosted cake layers in plastic wrap and store them at room temperature for 1-2 days before decorating. Once frosted, keep it in a covered container. If using buttercream, it can stay at room temperature for up to 3 days; otherwise, refrigerate for up to 3 days. Cooled, unfrosted layers can also be frozen for up to 2 months, while frosted cakes last for about 1 month in the freezer.