The Best Vanilla Cake Ever Recipe

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.

vanilla cake
Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
vanilla cake

The Best Vanilla Cake


Ingredients


Instructions

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.

BEST Vanilla Cake Tutorial
  1. Margie says:

    Is this cake sturdy enough to stack and cover with fondant?

  2. Omolara says:

    Thanks you for sharing your knowledge free of charge, may God bless you abundantly on every side in Jesus name.

  3. Valerie Naquin says:

    Beautiful recipe! Thank you for your tremendous effort to create these delicious delightful cakes.

  4. Shaunetta says:

    You are simply amazing! I truly thank God for you. Thank you so much for sharing this recipe with us!

    • donnavb@gmail.com says:

      Thank you Shaunetta! I so appreciate your comment and I hope you love the buttermilk cake as much as I do.xo

  5. Laney says:

    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.

  6. Lynda Murray says:

    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!!

  7. Melissa says:

    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!

  8. Bunmi says:

    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!!

  9. Ronak Mehta says:

    I tried out a cake with the above recipe. The cake was very soft and tasty. Thank you.

  10. Sweetcoco says:

    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?

  11. Michelle says:

    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!

    • donnavb@gmail.com says:

      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!

  12. Colleen Barlow says:

    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!

  13. Ariel says:

    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!

    • donnavb@gmail.com says:

      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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Get the latest recipes and business tips!

Join Minette in the Kitchen!