Easy Vanilla Cake with Buttercream Frosting 🎂
Soft, Moist & Perfect for Any Celebration
Looking for the perfect homemade vanilla cake? This Easy Vanilla Cake with Buttercream Frosting is soft, moist, fluffy, and packed with classic vanilla flavor. Paired with a smooth and creamy buttercream frosting, it’s the ideal cake for birthdays, family gatherings, holidays, or simply satisfying your sweet cravings.
Made with simple ingredients and easy-to-follow steps, this recipe is beginner-friendly while delivering bakery-quality results.
Why You’ll Love This Recipe
✔ Soft and tender crumb
✔ Moist texture thanks to yogurt
✔ Rich vanilla flavor
✔ Smooth and creamy buttercream frosting
✔ Perfect for birthdays and celebrations
✔ Easy recipe for beginners
✔ Makes beautiful layered cakes
Vanilla Cake Recipe
Preparation Time
20 minutes
Baking Time
30–35 minutes
Total Time
55 minutes
Yield
One 2-layer 7-inch cake
Ingredients
For the Vanilla Cake
- 200 g cake flour
- 1¼ teaspoons baking powder
- ½ teaspoon salt
- 110 g unsalted butter, softened
- 40 g vegetable oil
- 200 g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 100 g milk
- 90 g plain yogurt
For the Buttercream Frosting
- 200 g unsalted butter, softened
- 375 g icing sugar
- 60 g whipping cream
- 2 teaspoons vanilla extract
- ½ teaspoon salt (adjust to taste)
Equipment
- Two 7-inch cake pans
- Mixing bowls
- Electric mixer
- Spatula
- Cooling rack
Instructions
Step 1: Prepare the Oven
Preheat your oven to 170°C (338°F).
Grease and line two 7-inch cake pans with parchment paper.
Important: Always preheat your oven before baking for the best results.
Step 2: Mix the Dry Ingredients
In a bowl, whisk together:
- Cake flour
- Baking powder
- Salt
Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl:
- Beat the softened butter and sugar until light and fluffy.
- Add the vegetable oil and mix until fully combined.
Step 4: Add Eggs and Vanilla
- Add the eggs one at a time.
- Mix well after each addition.
- Stir in the vanilla extract.
Step 5: Combine Wet and Dry Ingredients
- Add half of the flour mixture.
- Add the milk and yogurt.
- Add the remaining flour mixture.
- Mix until just combined.
Do not overmix the batter to keep the cake soft and fluffy.
Step 6: Bake
- Divide the batter evenly between the prepared cake pans.
- Smooth the tops.
Bake at 170°C (338°F) for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool Completely
Allow the cakes to cool in the pans for 10 minutes.
Transfer to a wire rack and cool completely before frosting.
Buttercream Frosting
Instructions
- Beat the softened butter until smooth and creamy.
- Gradually add the icing sugar while mixing.
- Add whipping cream, vanilla extract, and salt.
- Beat for 3–5 minutes until light, fluffy, and silky smooth.
Assemble the Cake
- Place one cake layer on a serving plate.
- Spread a generous layer of buttercream on top.
- Add the second cake layer.
- Frost the top and sides evenly.
- Decorate as desired with sprinkles, piping, or fresh fruit.
Tips for the Best Vanilla Cake
- Use room-temperature ingredients.
- Measure ingredients accurately.
- Do not overmix the batter.
- Cool cakes completely before frosting.
- Use cake flour for the softest texture.
Storage Instructions
- Store at room temperature for up to 2 days.
- Refrigerate for up to 5 days.
- Freeze unfrosted cake layers for up to 2 months.
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, but cake flour provides a lighter and softer texture.
Why add yogurt?
Yogurt adds moisture and tenderness, helping the cake stay soft longer.
Can I make cupcakes with this recipe?
Absolutely! This batter works perfectly for cupcakes. Bake for approximately 18–22 minutes.
