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Classic Moist Vanilla Layer Cake with Creamy Vanilla Buttercream Frosting

Close-up of a slice cut from a moist vanilla cake recipe, showing fluffy layers and white frosting.
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You need a reliable, soft, and fluffy vanilla cake recipe perfect for birthdays and special occasions. This recipe delivers a moist crumb and pairs beautifully with a simple, creamy vanilla buttercream frosting. It is beginner friendly and yields bakery style results.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup sour cream, room temperature (for extra moisture)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper circles.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, lightly whisk the eggs, milk, and vanilla extract together.
  5. With the mixer on low speed, gradually pour half of the wet mixture into the flour mixture, mixing until just combined. Scrape down the sides of the bowl.
  6. Add the sour cream and mix briefly until incorporated.
  7. Pour in the remaining wet mixture and beat on medium speed for about 1 minute until the batter is smooth and fluffy. Do not overmix.
  8. Divide the batter evenly between the prepared cake pans.
  9. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  11. Once cool, level the layers if necessary and frost with your favorite creamy vanilla buttercream.

Notes

  • For the best texture, make sure your butter, eggs, and sour cream are truly at room temperature. This helps the batter emulsify properly.
  • If you want a stronger vanilla flavor, use vanilla bean paste instead of extract.
  • This cake freezes well! Wrap cooled, unfrosted layers tightly in plastic wrap and foil.
  • To make this a sheet cake, pour the batter into a greased and floured 9×13 inch pan and bake for 35-40 minutes.

Nutrition

Find it online: https://cookifyme.com/vanilla-cake-recipe-moist-fluffy-easy/