Classic Vanilla Cake

Name: Classic Vanilla Cake
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 20 min
Yield: 12 serving
Ingredients: 2 ¼ cups cake flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon kosher salt; 1 ¼ cups buttermilk; 1 tablespoon vanilla bean paste; 2 teaspoons pure vanilla extract; 12 tablespoons unsalted butter; 1 ½ cups granulated sugar; 3 large eggs

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Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs 20 mins
Servings
12
Course
Dessert

Classic Vanilla Cake

Iris Warren

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Made with buttermilk, vanilla extract, and vanilla bean paste, this classic vanilla cake has a light, fluffy texture and the best vanilla flavor. Add your favorite frosting for the very best birthday cake!

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Ingredients

Servings

2 ¼ cups cake flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 ¼ cups buttermilk room temperature
1 tablespoon vanilla bean paste
2 teaspoons pure vanilla extract
12 tablespoons unsalted butter room temperature
1 ½ cups granulated sugar
3 large eggs room temperature

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Instructions

Preheat the oven to 350°F with a rack in the center. Grease (2) 8- or 9-inch round cake pans and line with parchment.
In a large bowl, sift together the flour, baking powder, baking soda and salt.
In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter and sugar at medium speed for 3 minutes, or until the butter and sugar are very light and fluffy. Beat in the eggs, one at a time, making sure they are fully mixed in before adding the next. Beat in vanilla paste and extract.
Add 1/3 of the flour mixture, beating on low speed. Scrape down the sides and bottom of the bowl. Beat in half of the buttermilk, then beat in half of the remaining dry ingredients until well incorporated. Add the rest of the buttermilk, beating until the batter is fully incorporated and smooth, then add the last of the dry ingredients, beating until the ingredients are thoroughly combined, scraping the sides and bottom of the bowl as needed.
Divide the batter equally between the prepared cake pans.
Bake for 25-35 minutes, or until a toothpick inserted into the centers comes out clean. Let cool briefly in the pans, then turn out onto a wire rack and cool completely before topping with desired frosting and decorating.

Notes

Before you start baking, make sure you know how to measure flour correctly. This will help your cake turn out perfect every time.
If you don't keep cake flour on hand and don't want to buy a box for this recipe, learn how to make a cake flour substitute.
Forgot to buy buttermilk? Make a buttermilk substitute with just 2 ingredients and save yourself a trip back to the store.
Make sure your butter and eggs are both at room temperature before you start baking. If you forget to set them out ahead of time, check out my post on how to bring butter and eggs to room temperature quickly.