Name: Simple Vanilla Cake with Vanilla Buttercream
Prep time: 60 min
Cook time: 45 min
Total time: 225 min
Ingredients: 1 cup (or 2 sticks) unsalted butter, room temperature; 1/2 cup vegetable oil; 2 cups granulated sugar; 6 large whole eggs; 2 large egg yolks; 3 cups cake flour (or 2 ¾ cups ap flour & ¼ cup cornstarch); 2 teaspoons baking powder; 1 teaspoon salt; 1 cup buttermilk; 2 teaspoons vanilla extract; 2 cups (or 4 sticks) unsalted butter, room temperature; 1 teaspoon salt; 2 teaspoons vanilla extract; 7 1/2 cups powdered sugar, sifted; 2-3 Tablespoons heavy cream; Confetti (funfetti) sprinkles, optional

Learn how to bake and decorate cakes like a pro!

This vanilla cake with vanilla buttercream recipe is a must-have recipe for beginner bakers. It’s best to have one recipe that you work with consistently so you can gain confidence and better your skills.

I talk a lot about practice and patience, and I think this simple vanilla cake and buttercream recipe is a great one to practice.

This super simple vanilla cake with vanilla buttercream is a homemade recipe that every home baker can succeed in making.

This made from scratch cake recipe is delicious as well as a delicate crumb that’s not dense. It has the perfect amount of vanilla and isn’t too sweet, which is a nice compliment to the creamy sweet buttercream.

The vanilla buttercream is a base for a lot of the buttercream recipes I teach here at xokatierosario.com. You’ll need butter, salt, vanilla extract, powdered sugar, and heavy cream. The recipe is easy to make and can be made in advance for last-minute desserts.

When you master this recipe, then any recipe you try, you’ll know that you can succeed.

Tips for Success:

Read through all the ingredients and instructions so you can get a better idea of how much time and what you need to make this cake.
A single batch of this cake recipe makes three, 6-inch round cake layers or two 8-inch round cake layers. Double the cake recipe to make enough cake batter for three, 8-inch cake layers.
In this cake recipe, you need 1 cup buttermilk; if you don’t have any buttermilk on hand, you can easily use 1 cup whole milk mixed with 1 Tablespoon lemon juice or white vinegar to make your own.
To make cake flour at home, mix 2 ¾ cups all-purpose flour and ¼ cup cornstarch. Sift or whisk together to get rid of any lumps.
Be careful not to overmix this cake batter, or else the cake will come out dense. Mix until all ingredients are well incorporated.
You can bake the cake layers ahead of time. Wrap the cake layers in plastic wrap and freeze up to one month.
You can make the buttercream a day ahead and refrigerate it overnight. Then take them out to come back to room temperature. Make sure the buttercream is at room temperature before re-whipping.
Serve at room temperature and enjoy!

What Tools You’ll Need to Make This Cake:

5-quart, Stand Mixer with mixing bowl & paddle attachment
3, 6-inch cake pans or 2, 8-inch cake pans
Offset spatula
8-inch or 10-inch white cake board
Serrated knife or cake leveler
Turntable
Cake scraper or bench scraper
Whisk or sifter
Rubber Spatula
Non-Stick Cooking Spray and Parchment Paper
Ice Cream Scooper with Trigger Release (for dividing cake batter evenly)
Piping Bags (I use reusable silicone bags)
Cake Stand, optional
Confetti sprinkles

Here’s how to make this super simple vanilla cake with vanilla buttercream!

Let’s Get Baking!

Made From Scratch Vanilla Cake

Preheat oven to 350 °F. Spray three 6-inch round cake pans with non-stick spray, line the bottom of each pan with parchment paper and spray again. Set aside.
In a medium-size bowl, whisk and stir together the flour, baking powder, and salt. Set aside.
In the stand mixer bowl fitted with a paddle attachment, beat the butter, oil, and sugar on medium-high for 5 minutes.
Add the eggs, one at a time to the stand mixer bowl and beat on medium until well incorporated.
Turn the mixer on low and add the flour mixture to the butter mixture until fully incorporated.
Pour in the buttermilk and vanilla extract. Mix on medium for another 30 seconds and scrape down the sides of the bowl.
Evenly distribute the cake batter among the three cake pans and bake for about 30-35 minutes or until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs.
Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks to cool completely. Wrap cakes in plastic wrap and place them into the freezer to chill for 30 minutes to 1 hour.

How to Make Creamy Vanilla Buttercream

In the stand mixer bowl fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
Turn the mixer to low and add the salt and vanilla.
Next, gradually add powdered sugar, followed by the cream. Mix on medium-high speed for about 5 minutes, until light and fluffy. Scrape down the sides of the bowl.
Before using, turn the mixer on low and mix for 2 minutes to push out any air bubbles or use a rubber spatula to push out the air bubbles. (You may need to repeat this step when frosting the outside of the cake).

Putting It All Together

Remove the cake layers from the freezer and unwrap the cake layers. Next, use a serrated knife to cut off the dome of the cakes to make the layers flat and even.
Add a small amount of buttercream onto the center of the cake board. Layer one cake layer, cut side up onto the cake board. Pipe ⅔ cup of buttercream and use an offset spatula to smooth the buttercream layer.
Place another cake layer cut side down over the top. Repeat the process for another layer — Crumb coat with white buttercream and freeze for 30 minutes.
Add a thicker layer of buttercream to the cold cake. Use an offset spatula and cake scraper to make the sides and the top as smooth as possible.
Add funfetti sprinkles on top. Serve at room temperature and enjoy!

Happy Baking!

Hey, if you liked this tutorial, you really should check out, Cake Decorating Creator Program, my online cake course. I coach you on everything I teach on these cake tutorials so that you can uplevel your baking and decorating skills. We 10x it so you get the results you want most. Like any new skill, it’s important to learn from the ground up to build a foundation, so take on any cake challenge. It is an investment your future self will thank you for. Check it out at XOKatieRosario.com/online-cake-course. I will see you there.

Watch The How-to Video Below:

Learn how to bake and decorate cakes like a pro! This vanilla cake with vanilla buttercream recipe is a must-have recipe for beginner bakers. This super simple vanilla cake with vanilla buttercream is a homemade recipe that every home baker can succeed in making. #xokatierosario #vanillacake #homemadevanillacake #vanillafrosting #cakedecoratingtips

Print Recipe

Simple Vanilla Cake with Vanilla Buttercream

Soft vanilla cake layers with creamy vanilla buttercream.

Prep Time1 hr

Cook Time45 mins

Cooling/Decorating Time2 hrs

Total Time3 hrs 45 mins

Course: Dessert

Cuisine: American

Keyword: Baking, Buttercream, Cake Decorating, Cake Recipe, vanilla cake

Servings: -2 3(6-inch) layers or 2(8-inch) layers

Author: Katie

Ingredients

Vanilla Cake

1 cup (or 2 sticks) unsalted butter, room temperature
1/2 cup vegetable oil
2 cups granulated sugar
6 large whole eggs
2 large egg yolks
3 cups cake flour (or 2 ¾ cups ap flour & ¼ cup cornstarch)
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla extract

Vanilla Buttercream

2 cups (or 4 sticks) unsalted butter, room temperature
1 teaspoon salt
2 teaspoons vanilla extract
7 1/2 cups powdered sugar, sifted
2-3 Tablespoons heavy cream
Confetti (funfetti) sprinkles, optional

Instructions

Vanilla Cake

Preheat the oven to 350 °F. Spray three 6-inch round cake pans with non-stick spray, line the bottom of each pan with parchment paper and spray again. Set aside.
In a medium-size bowl, whisk and stir together the flour, baking powder, and salt. Set aside.
In the stand mixer bowl fitted with a paddle attachment, beat the butter, oil, and sugar on medium-high for 5 minutes.
Add the eggs, one at a time to the stand mixer bowl and beat on medium until well incorporated.
Turn the mixer on low and add the flour mixture to the butter mixture until fully incorporated.
Pour in the buttermilk and vanilla extract. Mix on medium for another 30 seconds and scrape down the sides of the bowl.
Evenly distribute the cake batter among the three cake pans and bake for about 30-35 minutes or until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs.
Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks to cool completely. Wrap cakes in plastic wrap and place them into the freezer to chill for 30 minutes to 1 hour.

Vanilla Buttercream

In the stand mixer bowl fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
Turn the mixer to low and add the salt and vanilla.
Next, gradually add powdered sugar, followed by the cream. Mix on medium-high speed for about 5 minutes, until light and fluffy. Scrape down the sides of the bowl.
Before using, turn the mixer on low and mix for 2 minutes to push out any air bubbles or use a rubber spatula to push out the air bubbles. (You may need to repeat this step when frosting the outside of the cake).

Assemble

Remove the cake layers from the freezer and unwrap the cake layers. Next, use a serrated knife to cut off the dome of the cakes to make the layers flat and even.
Add a small amount of buttercream onto the center of the cake board. Layer one cake layer, cut side up onto the cake board. Pipe ⅔ cup of buttercream and use an offset spatula to smooth the buttercream layer.
Place another cake layer cut side down over the top. Repeat the process for another layer — Crumb coat with white buttercream and freeze for 30 minutes.
Add a thicker layer of buttercream to the cold cake. Use an offset spatula and cake scraper to make the sides and the top as smooth as possible.
Add confetti sprinkles on top. Serve at room temperature and enjoy!

Notes

Read through all the ingredients and instructions so you can get a better idea of how much time and what you need to make this cake.
A single batch of this cake recipe makes three, 6-inch round cake layers or two 8-inch round cake layers. Double the cake recipe to make enough cake batter for three, 8-inch cake layers.
In this cake recipe, you need 1 cup buttermilk; if you don't have any buttermilk on hand, you can easily use 1 cup whole milk mixed with 1 Tablespoon lemon juice or white vinegar to make your own.
To make cake flour at home, mix 2 ¾ cups all-purpose flour and ¼ cup cornstarch. Sift or whisk together to get rid of any lumps.
Be careful not to overmix this cake batter, or else the cake will come out dense. Mix until all ingredients are well incorporated.
You can bake the cake layers ahead of time. Wrap the cake layers in plastic wrap and freeze up to one month.
You can make the buttercream a day ahead and refrigerate it overnight. Then take them out to come back to room temperature. Make sure the buttercream is at room temperature before re-whipping.
Serve at room temperature and enjoy!