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Buttery and full of vanilla flavor. This is my go to vanilla cake recipe for layered cakes - much better than the artificial-vanilla boxed variety.

Fluffy and Buttery Vanilla Cake

  • Yield: 2 8-inch cakes, each cake around 4 inches high


I used this to make a wedding cake and I could say this is the best homemade Vanilla Cake recipe! Made from scratch, moist, buttery and fluffy texture makes it a great base cake for all occasions. This recipe yields a tall vanilla cake – 2 8-inch cakes that are around 3 to 4 inches in height each. I then torte each cake in half, giving me 4 layers (as you see in the photos). #weddingCake #vanillaCake #diyCake #birthdayCake #diyWeddingCake


  • 625 grams (22 oz, 5 cups) all-purpose flour
  • 18 grams (1 tablespoon + 2 teaspoons) baking powder
  • 6 grams (1 teaspoon) salt
  • 454 grams (16 oz, 2 cups) butter, unsalted, at room temperature
  • 533 grams (19 oz, 2.75 cups) white granulated sugar
  • 9 grams (2 teaspoons) vanilla extract
  • 8 whole large eggs, at room temperature
  • 488 grams (17.2 oz, 2 cups) whole milk


  1. PREPARATION. Preheat oven to 350 F (175 C). Grease the bottom of two 8x 4 round pans, then line with parchment paper (Note 1).
  2. PREPARE THE DRY INGREDIENTS. In a bowl, sift all the dry ingredients together: flour, baking powder, and salt. Set aside. 
  3. CREAM THE BUTTER, SUGAR AND VANILLA. In a stand mixer bowl, cream butter, sugar, and vanilla on medium speed until light and fluffy, about 5-8 minutes. 
  4. ADD EGGS TO THE MIXTURE. Add eggs to the mixture, two at a time. Blend until incorporated and scrape the sides as needed.
  5. ADD THE DRY AND WET INGREDIENTS. Add the flour mixture in four parts alternating with the milk in three parts, starting and ending with the flour mixture. Remember to add the next flour or milk until just incorporated; be careful not to overmix!
  6. BAKE THE VANILLA CAKE. Pour the cake batter into prepared pans and spread it so that is it smooth and flat in the pans. Bake until a toothpick inserted in the center comes out clean, about 60 minutes. Cool the cakes on a wire rack before removing them from the pan. Divide each cake into 2 to get 4 layers.


(Note 1) If you don’t have an 8×4 pan add parchment paper to the outsides of the pan so it will not overflow. To do this start by preparing a long strip of parchment paper, long enough to wrap around the pan. Then fold it into thirds, fold up the bottom, then fold down the top. Grease or spray a bit of baking spray onto the bottom corners of the pan to help hold the bottom circle and sides. To prepare it for the pan, curl the folded parchment paper then put it into the pan and let it uncurl. You may refer to the photo just above this printable recipe.
(Note 2) This is quite a tall cake. After torting and leveling, you’ll get 4 thick layers. Half the recipe if you wish to have thinner cake layers.