Moist and Soft Classic Vanilla Cake with Creamy Frosting Recipe

If you have ever dreamed of a cake that melts in your mouth with every bite, this Moist and Soft Classic Vanilla Cake with Creamy Frosting Recipe is your new go-to. The tender crumb, balanced sweetness, and luscious vanilla frosting make this cake a timeless favorite perfect for celebrations or simply because you deserve something sweet today. It brings together everyday ingredients to create an exceptional treat that feels homemade but tastes like a bakery masterpiece.

Ingredients You’ll Need

These ingredients are refreshingly simple but work together beautifully to give you that perfect cake texture and flavor. Each item plays a vital role — from the fluffy crumb to the rich vanilla aroma and creamy frosting finish.

• 2 1/2 cups all-purpose flour: Provides the structure and light base for the cake’s tenderness.
• 2 1/2 teaspoons baking powder: Essential for a light and airy texture by helping the cake rise.
• 1/2 teaspoon baking soda: Works with the buttermilk to enhance rise and give the cake a delicate crumb.
• 1/4 teaspoon salt: Balances sweetness and intensifies the vanilla flavor.
• 1 cup unsalted butter, softened: Adds richness and keeps the cake moist.
• 1 3/4 cups granulated sugar: Sweetens the cake just right while aiding in the tender texture.
• 4 large eggs: Bind everything together and help create a velvety crumb.
• 1 teaspoon vanilla extract: The star flavor that makes this cake unmistakably vanilla.
• 1 cup buttermilk (or milk with 1 tbsp lemon juice/vinegar): Adds moisture and a subtle tang that balances the sweetness beautifully.
• 1/2 cup vegetable oil: Keeps the cake irresistibly soft and tender.
• 3-4 cups powdered sugar, sifted: For a smooth, creamy frosting texture.
• 2 teaspoons vanilla extract (for frosting): Infuses the frosting with complementary vanilla warmth.
• 2-3 tablespoons milk (for frosting): Adjusts frosting consistency for easy spreading.

How to Make Moist and Soft Classic Vanilla Cake with Creamy Frosting Recipe

Step 1: Prepare Your Baking Pans and Oven

Start by preheating your oven to 350°F (175°C). This warmth will ensure even cooking and a beautifully risen cake. Grease and flour two 9-inch round pans or line them with parchment paper; this step is indispensable to keep your cake intact after baking.

Step 2: Whisk Together Dry Ingredients

In a medium bowl, mix the flour, baking powder, baking soda, and salt. This combination gives the cake structure and the perfect lift. It’s a quick step, but crucial to sift and distribute these elements evenly for a flawless crumb.

Step 3: Cream Butter and Sugar

In a large bowl, beat your softened butter and granulated sugar with an electric mixer at medium speed until the mixture turns light and fluffy, about 3-4 minutes. This step is where air gets incorporated, building a soft and tender crumb that makes this cake so special.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, ensuring each is fully combined before adding the next. Finally, stir in the vanilla extract. This enhances the cake’s flavor depth and aroma, making it unmistakably vanilla.

Step 5: Alternate Floor, Buttermilk, and Oil

Add the dry ingredients in three parts to your butter mixture, alternating with the buttermilk and vegetable oil in two parts, beginning and ending with the dry ingredients. Mixing on low speed until just combined prevents over-mixing, which could make your cake dense instead of delightfully soft.

Step 6: Bake Your Cake

Divide the batter evenly into your prepared pans, smoothing the tops gently. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Your kitchen will start filling with the irresistible smell of vanilla and sweet warmth.

Step 7: Cool Completely

Allow the cakes to cool in the pans for about 10 minutes, then transfer onto wire racks. Cooling completely is vital so your creamy frosting doesn’t melt and slide off.

Step 8: Prepare the Vanilla Frosting

Beat softened butter until smooth. Gradually add sifted powdered sugar, one cup at a time, blending until fluffy. Mix in vanilla extract and 2 tablespoons of milk, adjusting with more milk if needed to get that perfectly spreadable consistency. This frosting is luscious and lightly sweet — a wonderful complement to the cake.

Step 9: Frost and Assemble

Spread frosting atop one cake layer, place the second layer over it, and then frost the entire cake generously. This creamy finish is the crowning glory of your Moist and Soft Classic Vanilla Cake with Creamy Frosting Recipe, making every slice a dream come true.

How to Serve Moist and Soft Classic Vanilla Cake with Creamy Frosting Recipe

Garnishes

A simple dusting of powdered sugar, fresh berries, or edible flowers can add a charming finishing touch that makes the cake look as delightful as it tastes. These garnishes also introduce pops of color and freshness alongside the rich vanilla flavor.

Side Dishes

Serve this cake alongside a cup of your favorite coffee or tea for a cozy afternoon treat. A dollop of freshly whipped cream or a scoop of vanilla ice cream perfectly pairs with every bite for an extra indulgent experience.

Creative Ways to Present

Try layering the cake with fresh fruit preserves or adding a drizzle of chocolate ganache over the frosting for a twist. For celebrations, decorate with sprinkles or piped frosting roses to personalize your Moist and Soft Classic Vanilla Cake with Creamy Frosting Recipe in a fun and festive way.

Make Ahead and Storage

Storing Leftovers

Keep your leftover cake covered in an airtight container at room temperature for up to three days to maintain its moistness. The frosting helps seal in the moisture, keeping every slice fabulously tender.

Freezing

This cake freezes beautifully. Wrap individual cake layers tightly in plastic wrap and then aluminum foil, or store whole frosted cake in a cake keeper before freezing for up to two months. Thaw overnight in the refrigerator before serving to enjoy it fresh.

Reheating

If you enjoy your cake slightly warm, a few seconds in the microwave can revive softness nicely. Just be careful not to overheat the frosting to avoid melting it.

FAQs

Can I use regular milk instead of buttermilk?

Yes! Simply add 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and let it sit for 5 minutes to create a buttermilk substitute that reacts perfectly with the baking soda to keep the cake moist and tender.

How do I make sure my cake stays moist?

The key is balancing the butter, oil, and buttermilk, plus not overmixing the batter. Also, be mindful not to overbake—start checking a few minutes before the timer. This Moist and Soft Classic Vanilla Cake with Creamy Frosting Recipe is designed to stay tender with these steps.

Can I make this cake in a single large pan?

Absolutely! Just adjust the baking time accordingly, usually longer, and keep an eye on it with a toothpick test. Make sure to grease and flour the pan well for easy removal.

What can I use if I don’t have an electric mixer?

You can whisk by hand, but it will take more elbow grease to cream the butter and sugar until fluffy. Using a sturdy whisk or wooden spoon, take your time; this step really helps achieve the light crumb.

How do I adjust the frosting consistency if it’s too thick or thin?

If the frosting is too thick, add milk, one teaspoon at a time, until spreadable. If it’s too thin, gradually add a little more powdered sugar until you reach the desired texture. This flexibility makes the frosting perfect for your cake application.

Final Thoughts

There’s something incredibly comforting about a slice of homemade vanilla cake, and this Moist and Soft Classic Vanilla Cake with Creamy Frosting Recipe hits all the right notes. It’s approachable yet impressive, and every step is designed to bring out the best vanilla flavor paired with an unbeatable texture. I can’t wait for you to bake it and share this sweet joy with those you love!

Moist and Soft Classic Vanilla Cake with Creamy Frosting Recipe

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3.8 from 37 reviews

• Author: admin
• Total Time: 50 minutes
• Yield: 8 servings 1x

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Description

This recipe yields a moist and soft classic layered cake with a rich vanilla buttercream frosting. Perfectly tender crumb with a balance of buttery and sweet flavors makes it an ideal dessert for celebrations or an everyday treat.

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Ingredients

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Cake Ingredients

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk (or regular milk with 1 tablespoon lemon juice or vinegar)
• 1/2 cup vegetable oil

Frosting Ingredients

• 1 cup unsalted butter, softened
• 3–4 cups powdered sugar, sifted
• 2 teaspoons vanilla extract
• 2–3 tablespoons milk (for desired consistency)

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Instructions

1. Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure the cake doesn’t stick during baking.
2. Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt thoroughly. Set aside to incorporate evenly in the batter.
3. Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter and granulated sugar until the mixture becomes light, fluffy, and pale, usually about 3–4 minutes.
4. Add the Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to incorporate air and achieve a smooth texture. Then add the vanilla extract and mix until combined.
5. Alternate Adding Dry Ingredients and Wet Ingredients: Add the dry ingredient mixture in three parts, alternating with the wet ingredients (buttermilk and vegetable oil) which are added in two parts. Begin and end with the dry ingredients. Mix on low speed just until combined to avoid overmixing, which could toughen the cake.
6. Bake the Cake: Evenly divide the batter between the two prepared pans, smoothing the tops with a spatula. Place them in the preheated oven.
7. Bake Duration: Bake for 25–30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
8. Cool the Cake: Allow the cakes to cool in their pans for 10 minutes to set, then remove them onto a wire rack to cool completely before applying frosting to prevent melting the icing.
9. Make the Frosting: In a large bowl, beat the softened butter with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar one cup at a time, beating until smooth and fluffy.
10. Add Flavor and Milk: Add the vanilla extract and 2 tablespoons of milk, then continue beating for 3–5 minutes until the frosting is light and fluffy. Add more milk if needed to adjust consistency.
11. Frost the Cake: Once cooled, frost the top of one cake layer. Place the second layer on top and frost the entire cake evenly, smoothing the surface and edges as desired.

Notes

• Use room temperature eggs and butter to ensure proper mixing and smooth batter.
• If you don’t have buttermilk, substitute with regular milk plus 1 tablespoon of lemon juice or vinegar per cup to create acidity for tender crumb.
• Do not overmix the batter after adding flour to keep the cake soft and moist.
• The frosting consistency can be adjusted by adding more milk for thinner or more powdered sugar for stiffer icing.
• Make sure the cake layers are completely cool before frosting to prevent melting.
• You can add food coloring or other flavor extracts to the frosting to customize your cake.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American