The simplest things are often the very best. Isn’t that lesson coming through loud and clear these days? That is what this classic vanilla buttermilk cake is all about. The perfection of the most delicious vanilla cake and the smoothest faux swiss meringue buttercream. Stacked evenly and smoothly frosted to perfection.
Mastering this basic cake recipe and presentation will build a foundation for your cake baking and designing dreams. Take a picture, because I know it won’t last a day in your home if you have kids or really, any adult sweet tooth.

Buttermilk is the secret to the dense yet delicately flavored vanilla cake. I trim the sides and tops of my cakes to create a level stacking field. Frost with the classic faux swiss meringue and you have a perfect basic cake to build your portfolio as a home or professional cake designer.



The Best Vanilla Cake
Ingredients
Instructions
- Preheat oven to 350° and prepare 4 – 7” pans or 3 – 8” pans with spray release or grease and flour pans. Line pans with parchment.
- Place all dry ingredients in the bowl of a stand mixer. Using the paddle attachment, mix on low until ingredients are combined.
- With the mixer on low, add the chunks of butter. Mix until the mixture becomes crumbly and no large pieces of butter remain. Should resemble wet sand.
- Pour in egg whites and mix on low until just incorporated.
- Add in buttermilk in two installments, on low. Scrape the bowl between additions.
- Add vanilla and oil, mixing on low speed until fully incorporated. Scrape sides of bowl and beat an additional 15 seconds.
- Bake in preheated oven for 28-35 minutes or until a toothpick inserted in the center of the cakes comes out clean. A few crumbs are fine but if liquid is on the toothpick, return to oven.
- Let cool in pans for 10-12 minutes. Turn out onto cooling rack. When cakes are warm but cool enough to handle, wrap in plastic wrap and allow to finish cooling.
Notes
King Arthur is my go-to flour.
Make sure all your ingredients are at room temperature.
Bake your cake layers ahead and freeze them. They will last in the freezer for two months is properly wrapped. Wrap twice in saran wrap and once in heavy duty foil. To defrost, remove from freezer and allow to come to room temperature. Don’t unwrap the cake layer until they have defrosted.
No buttermilk? No problem. To make a substitute add 1 TBSP of either lemon juice or vinegar and add enough milk to measure 1 cup. Gently stir the mixture and let sit for 5-10 minutes.
Is this cake sturdy enough to stack and cover with fondant?
Hi Margie! Yes, this cake can be covered with fondant and stacked.
Thanks you for sharing your knowledge free of charge, may God bless you abundantly on every side in Jesus name.
You are so welcome!
Beautiful recipe! Thank you for your tremendous effort to create these delicious delightful cakes.
★★★★★
Thank you for your kind words! I love sharing my baking passion.
You are so very welcome!
You are simply amazing! I truly thank God for you. Thank you so much for sharing this recipe with us!
★★★★★
Thank you Shaunetta! I so appreciate your comment and I hope you love the buttermilk cake as much as I do.xo
I’ve been around the cake business a long time and I know how so many struggle in finding a good vanilla cake. This is it. Hands down. The cake has a beautiful flavor and perfect crumb. More importantly it is easy to make. It’s perfect for all levels of baking. Well done.
Thank you!! So glad you like the cake!
Tried this recipe a few months ago. It was delicious and had the perfect crumb. If I was still in the cake business this would become my new go to recipe for a great vanilla wedding cake!!
★★★★★
Reverse Cream method is so easy! Easy EASY recipe, and it tastes delicious. Note: Was out of buttermilk but I used her tip to add lemon juice to whole milk, and it worked perfectly. Very Good Vanilla Cake! Thanks Minette! So happy to have this recipe in my arsenal!
★★★★★
Love it!! Perfect recipe. Made it!! Thank you so much for this recipe Minette. I’ve been looking for a good vanilla cake recipe and this is it!!! I’m a baker. Moist, nice crumb, easy to make and easy to find ingredients especially here in Nigeria where some ingredients in foreign sourced recipes are not always available. Thank you!!
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I tried out a cake with the above recipe. The cake was very soft and tasty. Thank you.
★★★★★
Thank you so much Minette, you are a gem. Can I use box egg whites/ pasteurized egg whites for this recipe or fresh egg whites only?
You sure can!
Hi Minette, can this recipe double or triple easily or I’d it best to make in smaller batches?
Thank you for sharing your beautiful talent with us!
Hi Michelle, I have doubled the recipe with success. I’ve never tripled it so can’t advise. If you do triple the recipe, please let me know. Thanks!
Outta this world!!! I am saving up to purchase your recipe book!!! I also can’t wait to visit you again, and take one of your master classes. You are the master “cake-ologist.” Thanks for sharing!
★★★★★
That’s so sweet if you, Colleen!!! Thank you.
Best cake we have ever made/eaten! Is it possible to use two 9” springform pans instead? If so — what would you recommend for baking time? Thank you!
Thank you!!! You can use two springform pans! I would start checking at 24 minutes…I’m a check early and check often kind of baker. Glad you like the recipe.
I have tried many white cake recipes but this is by far the best recipe. It is now my go to white cake recipe!! I loved the texture and taste. Thank you for the wonderful recipe!!
Thank you, Karen! So glad you like the cake, too.
Minette
Hallo Minette,
Thank you for sharing your recipes and expertise .
Just about to try your vanilla cake recipe. Do you use castor sugar or granulated sugar ? Does it not matter which ?
Thank you .
Hi Nicky! I use granulated sugar. Thanks for trying the recipe and let me know how you like it.
Thanks for sharing. Pls can i use all purpoae flour instead of cake flour?
To make a cake flour substitute…for each cup of all purpose flour, remove 2TBSP of AP flour and replace with 2 TBSP of cornstarch.
Have you ever used this recipe for cupcakes? Bake time?
I haven’t used this recipe for cupcakes. If you do let me know what you think. As for time, I would start checking at 15 minutes just to be on the safe side.