Classic Vanilla Cake with Cream Frosting

Classic vanilla cake topped with creamy frosting, ideal for celebrations

A Slice of Tradition: Classic Vanilla Cake with Cream Frosting

No matter how many trendy desserts captivate my social feeds, nothing tugs at my heartstrings quite like a Classic Vanilla Cake with Cream Frosting. Maybe it’s the aroma of vanilla wafting from the oven that pulls me back to my grandma’s sunny kitchen, or the simple joy of licking frosting off a spoon as a child. Vanilla cake isn’t just a dessert to me—it’s a warm, familiar hug on a plate, and I can’t wait to share my favorite family-inspired recipe with you.

Why You’ll Adore This Classic Vanilla Cake with Cream Frosting

Let’s be honest, we could all use more easy comfort bakes in our lives! Here are a few reasons this classic vanilla cake will win your heart:

  • It’s Always a Crowd-Pleaser: Whether you’re celebrating birthdays, anniversaries, or just making a Tuesday feel special, this homemade vanilla cake never disappoints.
  • Incredibly Moist and Fluffy: Thanks to the balance of ingredients and a simple mixing technique, every bite is tender, airy, and perfectly sweet.
  • Versatility Galore: Dress it up with seasonal berries or keep it nostalgic with just the dreamy cream frosting. (It’s the blank canvas of desserts!)
  • Bake Once, Enjoy All Week: It stores beautifully, making those sneaky late-night cake raids so much easier.

Ingredients You’ll Need for Classic Vanilla Cake with Cream Frosting

Let’s round up our baking essentials. Here’s what I reach for—and a few tips I’ve picked up along the way:

  • All-purpose flour (3 cups/375g): Go with unbleached for a classic texture.
  • Baking powder (1 tbsp): Gives the cake its signature rise (fresh is best!).
  • Salt (½ tsp): Just enough to balance every sweet note.
  • Unsalted butter (1 cup/227g, softened) + 1¼ cups/284g for the frosting: Real butter = unbeatable richness. Take it out of the fridge ahead (trust me).
  • Granulated sugar (2 cups/400g): The base for a subtly sweet crumb.
  • Large eggs (5): Room temp eggs whisk in best (let them sit out if you can).
  • Vanilla extract (1 tbsp for cake, 1½ tsp for frosting): Splash generously—pure vanilla really shines here.
  • Whole milk (1¼ cups/300ml): Adds moisture and richness (I’ve even subbed in buttermilk for extra tang).
  • Powdered sugar (4 cups/480g, for frosting): Sifted for that cloud-like creaminess.
  • Heavy cream or milk (3 tbsp, for frosting): Goes silky smooth—add more for a creamier finish.
  • Pinch of salt (for frosting): Balances out the sweetness in the frosting.

Don’t worry if your pantry isn’t perfectly stocked—scroll down for some creative swaps!

Step-by-Step Guide: Making the Perfect Classic Vanilla Cake with Cream Frosting

Baking this cake is honestly like giving yourself a gift—here’s exactly how to do it!

  1. Preheat & Prep:

    • Heat your oven to 350°F (175°C).
    • Grease and flour three 8-inch cake pans. (I sometimes trace and cut parchment circles for easier cleanup.)

  2. Mix Dry Ingredients:

    • Whisk flour, baking powder, and salt in a medium bowl. (This distributes the leavening—no surprise lumps!)

  3. Cream Butter & Sugar:

    • In a large bowl, beat the softened butter and sugar together until light and fluffy—about 3-4 minutes. (Don’t rush this step; air is your friend!)

  4. Add Eggs & Vanilla:

    • Beat in eggs, one at a time, followed by vanilla. (Scrape down the sides for even mixing.)

  5. Alternate Dry and Wet:

    • Add the dry mixture and milk in turns, beginning and ending with the flour. (This keeps the texture light. Mix just until combined.)

  6. Bake:

    • Divide the batter evenly between the pans and smooth the tops.
    • Bake 25–30 minutes, or until a toothpick in the center comes out clean.

  7. Cool:

    • Let cakes cool in their pans for 10 minutes, then turn out onto a wire rack and cool completely. (No frosting on a warm cake, I’ve learned that lesson the hard way.)

  8. Make the Cream Frosting:

    • Beat butter till creamy. Add powdered sugar gradually while mixing on low.
    • Stir in vanilla, salt, and cream. Whip until light and fluffy. (Taste, and add more cream if you want it lighter.)

  9. Assemble:

    • Layer the cakes with frosting in between, then cover the top and sides. (Swirls and swoops encouraged!)

My Secret Tips and Tricks for Classic Vanilla Cake Success

I’ve baked a lot of vanilla cakes over the years—here’s what sets this one apart:

  • Room Temperature Everything: Cold ingredients = dense cake. Take time to let your eggs and butter sit out.
  • Don’t Overmix: As soon as the batter looks combined, put down the mixer. Overmixing can make your cake tough.
  • Level Your Layers: Use a serrated knife to trim domed cakes if you want a bakery-style finish (it also makes frosting easier).
  • Invest in Good Vanilla: Pure extract (or even paste) elevates the homemade cake flavor to a whole new level.
  • Chill Before Slicing: A quick chill in the fridge sets the frosting and leads to gorgeous, even slices—trust me.

Creative Variations and Ingredient Swaps

Go ahead, make this classic vanilla cake your own! Here are some ideas:

  • Gluten-Free: Swap for a 1:1 gluten-free flour blend (check for xanthan gum in the mix).
  • Dairy-Free: Use plant-based butter, non-dairy milk, and a vegan-friendly cream substitute for the frosting.
  • Lemon Twist: Add 2 teaspoons lemon zest to the batter and a squeeze of juice to the frosting for a zesty vanilla lemon cake.
  • Chocolate Lovers: Mix in mini chocolate chips or add a layer of chocolate ganache between the cakes.
  • Berry Burst: Top with fresh berries or fold chopped strawberries into the frosting. (A classic summer move!)

How to Serve and Store Your Classic Vanilla Cake

This classic vanilla cake with cream frosting is perfect served at room temperature—let those flavors shine! Here’s how I like to serve and keep it fresh:

  • For Serving: Slice generous wedges and pair with coffee, tea, or even a glass of milk (so nostalgic!).
  • For Storing: Cover leftovers with plastic wrap or keep in an airtight container. The cake stays moist for about 4 days at room temp, or up to a week in the fridge.
  • Freezing: Frosted or unfrosted layers freeze beautifully—just wrap well in plastic and foil. Thaw in the fridge overnight before serving.

FAQs: Your Top Questions About Classic Vanilla Cake with Cream Frosting Answered

Can I make this vanilla cake ahead of time?
Absolutely! You can bake the cake layers a day or two in advance. Wrap them tightly and store at room temperature, then frost before serving.

What’s the best way to get fluffy frosting?
Start with room temperature butter and whip for several minutes, adding powdered sugar in batches. If your frosting feels dense, add an extra splash of heavy cream and whip again.

How do I prevent dry cake layers?
Be careful not to overbake (every oven’s a bit different). And never skip the milk—it’s key for a moist vanilla cake!

Can I make cupcakes instead?
Yes! This batter makes about 24 cupcakes—bake for 18-20 minutes, checking early for doneness.

Is this recipe beginner-friendly?
100%! The steps are simple, and I walk you through every detail. Don’t sweat small imperfections—homemade cakes are meant to be full of love.

I hope this classic vanilla cake with cream frosting brings sweet memories and new traditions to your kitchen, just like it has in mine. If you have a favorite variation or a burning baking question, I’d love to hear from you in the comments below. Happy baking, friend!

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