BEST Fluffy Vanilla Cake

This is the best moist and fluffy vanilla cake recipe. A butter-based cake using whipped egg whites that makes it light and airy. A simple and easy cake recipe that works perfectly every single time. Perfect for any occasion such as an evening dessert or birthday celebration.

I’ve been a cake decorator for a while and every time I make this cake on an order. I know the customer is going to come back raving about it. It’s so good. It stays moist for much longer than most other cake recipes.

Table of Contents

Toggle

Why make this vanilla cake?

• The best part about this recipe is that it is simple and easy. The only extra job is separating and whipping the egg whites. But, that one little step gives the most wonderful light and soft cake that just melts in the mouth.
• As a business, I have made quite a few wedding and celebration cakes with this recipe. And often decorated with fondant too.
• To keep it simple, I’ve paired this is my vanilla buttercream frosting because it’s easy and simple to make. Having said that, there are so many other choices for the frosting you can use for this cake, such as:Swiss or Italian Meringue Buttercream
• French or German Buttercream Frosting
• Chocolate Buttercream Frosting, Ermine frostings.
  See all over 30 plus frosting recipes

Ingredients and substitutes

• Cake Flour – While most of my cakes use all-purpose flour, I prefer cake flour for this recipe. If you can’t find cake flour use all-purpose flour but substitute 3 tbsp of the flour with 3 tbsp of cornstarch.
• Butter – I prefer to use unsalted butter to control the sugar quantity in my recipe, but if salted butter is all you gave, go ahead and use it. Just omit salt in the recipe.
• Sugar – I prefer to use white sugar but feel free to experiment with other sugars as well.
• Eggs – Sounds like a lot but it’s not..! it really makes the cake light and fluffy. Always use large-size eggs when baking unless specified. The size of eggs varies these days significantly so as a guide large eggs weigh between 50 to 60 grams
• Vanilla – A good quality vanilla will make a huge difference in anything you make. You can use vanilla extract, bean paste or sugar.

Light and fluffy vanilla cake

• Preheat the oven to 325°F / 165°C / Gas Mark 3.
• Grease and line 3 x 7-inch round cake pans or 2 x 8-inch round cake pan with parchment paper.
  Pro tip – You can also make 4 x 6-inch round cakes for a tall cake.
• Dry ingredients – Sift flour with baking powder and salt. Set aside.
• Separate the eggs making sure no egg yolks get into the whites. Keep them both aside for now.
  Pro tip – Any yolk in the egg whites will prevent the egg whites from whipping to stiff peaks.
• Cream – In the bowl of a stand mixer with the paddle attachment, cream butter, and half the sugar until light and fluffy.
  Pro tip – We want to add some volume in the batter and the sugar is completely dissolved so make sure to cream well.
• Eggs – Next, add egg yolks one at a time. Followed by the vanilla extract.
  Pro tip – Ensure the eggs are at room temperature or the batter will curdle. If that happens, just add a tablespoon or two of flour and combine well.
• Combine – Then, add the flour mixture and milk and combine well. Scrape the bowl to ensure no dry flour is left on the bottom.
  Pro tip – This is a thick batter at this point. But, it will lighten up once we fold in the whipped egg whites.

• Meringue – In a clean, grease-free, mixing bowl of a stand mixer with the whisk attachment, whip the egg whites with cream of tartar. Gradually add the remaining sugar and continue to whip until you have stiff peaks.
  Pro tip – The best way to whip egg whites is to ensure they are warm, not cold. And add the sugar gradually one spoon at a time to help build volume.
• Fold the whipped egg whites into the cake batter in three or four additions making sure to use the folding motion.
  Pro tip – Start by adding two dollops of whipped whites and give it a vigorous mix. This will lighten the batter, then fold the rest in carefully.
• Scrape the sides of the bowl, ensuring you have a smooth batter. Then, divide the batter between the prepared baking pans.
  Pro tip – Use an offset spatula to spread the batter in the pan so it bakes evenly.

• Bake for about 25 to 30 minutes until a skewer inserted in the center comes out clean.
  Pro tip – I like to use cake strips to ensure my layer cakes bake flat without a dome.
• Cool in the pan for 10 minutes then invert on a cooling rack and cool completely. Always cool cakes completely before you decorate or store them away.
  Pro tip – Wrap in plastic wrap and place in the freezer for an hour. This will make fewer crumbs when torting and leveling the cake.

Vanilla buttercream

• In a stand mixer with a paddle the attachment, cream butter with salt for a minute. Then, gradually add the powdered sugar and vanilla extract.
• Once all the powdered sugar is in – gradually add the whipping cream. Continue to whip until you have a light and fluffy whipped cream consistency ( 2 to 3 minutes).
  Pro tip – If you do not whip the consistency will be very soft. The whipping will add volume to the buttercream making it light and fluffy.

Assemble

• Prepare simple syrup – Boil the sugar, water, and lemon juice on medium heat. Once all the sugar has dissolved boil for two minutes more. Then, cool completely before using.
  Pro tip– Simple syrup is optional but it is used to ensure the cake layers are moist.
• Using a bread knife or cake leveler cut the domes off the cake layers. Then, brush each layer with the cooled simple syrup.
• Place a cake layer on the cake board or cake stand.
  Pro tip -if you plan to move the cake again, it is best to use a cake circle under the cake, so you can pick the cake with its base without any accidents.
• Filling – Top with a big dollop of vanilla buttercream – spread evenly with a straight-edged spatula. 
• Top the second cake layer on top followed by more frosting until you have used up all three layers
  Pro tip – it is best to lift individual cake layers on pieces of clean cardboard or cake lifter so you do not break them from table to cake.

• Place the cake in the fridge for 15 minutes so the layers hold together. 
  Pro tip – Chilling the cake at this point will ensure the layers don’t move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
• Frosting – Next, spread the remaining frosting on the top and around the cake.
  Pro tip  – A straight-edge spatula for the top, an off-set spatula, and a bench scraper for the sides work better.
• Final touches – You can place the remaining frosting in a piping bag with a star or round piping tip and pipe a border or swirls on top.

Creative ways to serve vanilla cake

• Mini Vanilla Layer Cakes: Create mini vanilla layer cakes using a round cookie cutter to cut out small rounds from the cake layers. Stack them with layers of frosting in between for mini cake towers. Top each mini cake with a decorative frosting swirl, fresh fruit, or edible flowers.
• Naked Cake: Embrace the “naked cake” trend by frosting the cake layers thinly, allowing the layers to show through. Decorate with fresh berries, edible flowers, or a dusting of powdered sugar for a rustic and elegant look.
• Cake Push Pops: Serve the cake in push pop containers, alternating layers of cake and frosting. This makes for a fun and portable dessert that guests can enjoy on the go.
• Cake Parfaits: Layer chunks of vanilla cake with whipped cream, fruit compote, or chocolate ganache in clear glass containers to create visually appealing cake parfaits. Top with a dollop of whipped cream and a sprinkle of cake crumbs.
• Ice Cream Sandwiches: Slice the vanilla cake into thin layers and use them as the “bread” for ice cream sandwiches. Add a scoop of your favorite ice cream between two cake slices and roll the edges in fun toppings like mini chocolate chips or crushed nuts.
• Cake Truffles: Crumble the cake layers and mix them with frosting to create cake truffles. Roll the mixture into small balls, dip them in melted chocolate, and garnish with sprinkles, crushed nuts, or colored sugar.
• Cake Tiramisu: Substitute the traditional ladyfingers in tiramisu with layers of vanilla cake soaked in coffee and layered with mascarpone cheese mixture. Dust with cocoa powder for a delightful twist on a classic dessert.
• Cake Milkshakes: Blend chunks of vanilla cake with vanilla ice cream and milk to create cake milkshakes. Top with whipped cream and a mini slice of cake for a sweet and creamy treat.
• Cake Kabobs: Cut the cake into cubes and skewer them with fresh fruit pieces. Drizzle with a complementary sauce, such as caramel or chocolate, and serve as cake kabobs.
• Cake Fondue: Slice the cake into bite-sized cubes and serve with a warm chocolate or caramel fondue for dipping. Provide an assortment of toppings like chopped nuts, sprinkles, and shredded coconut for guests to coat their cake bites.
• Deconstructed Cake: Present the cake in a deconstructed form by serving cake cubes, frosting, and various toppings in separate bowls. Guests can build their own cake creations, allowing for customization.

Chocolate Cherry Mousse Cake

Chocolate and Cherries – The Perfect Black Forest Cake

Ultimate Pumpkin Spice Cake

Letter Cakes Recipe Tutorial

Frequently asked questions

Chocolate Cherry Mousse Cake

Chocolate and Cherries – The Perfect Black Forest Cake

Ultimate Pumpkin Spice Cake

Letter Cakes Recipe Tutorial

Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and  tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don’t forget to subscribe to my blog to receive new recipes by email.

Fluffy Vanilla Cake

Author: Veena Azmanov

Print Pin Rate

Share by Email Share on FB Save Grow Saved! Add to Favorite Saved!

Prep Time: 20 minutes mins

Cook Time: 30 minutes mins

Total Time: 50 minutes mins

Coooking Temperature: 325°F/165°C/Gas Mark 3

Calories: 438kcal

Adjust Servings Here: 9 servings

Description

This is the best moist, light and fluffy vanilla cake recipe you will ever make. Made using a butter-based cake batter with whipped egg whites that gives it a light and fluffy texture and a delicate soft crumb. A surprisingly simple and easy recipe that takes 10 minutes to mix and 30 minutes to bake. Perfect for any special occasion or celebration cake.

Video

Ingredients 

½x1x1½x2x3x

Makes 9 x Dessert servings or 18 Wedding cake servings

Vanilla cake

• ▢ 3 cups (375 g) Cake flour
• ▢ 3 tsp Baking powder
• ▢ ½ tsp Salt
• ▢ 1½ cup (340 g) Unsalted butter (room temperature)
• ▢ 1 ½ cup (300 g) White sugar  (divided)
• ▢ 6 large (300 g) Eggs (separated)
• ▢ 2 tbsp Vanilla extract
• ▢ 1 cup (240 ml) Milk
• ▢ ⅛ tsp Cream of tartar

Vanilla Buttercream Frosting

• ▢ 1 cup (227 g) Butter (unsalted, room temperature )
• ▢ 4 cup (480 g) Powdered sugar (confectioners sugar)
• ▢ ½ cup (120 ml) Heavy cream
• ▢ 1 tsp Vanilla extract
• ▢ ½ tsp Kosher salt

Simple syrup

• ▢ ½ cup (120 ml) Simple syrup

Cook ModePrevent your screen from going dark

Follow Veena Azmanov on Pinterest

Instructions

Cake

• Preheat the oven to 325°F/165°C/Gas Mark 3
• Grease and line 3 x 7-inch round cake pans or 2 x 8-inch round cake pan with parchment paper.

  Pro tip – You can also make 4 x 6-inch round cakes for a tall cake.
• Dry ingredients – Sift flour with baking powder and salt. Set aside
  3 cups Cake flour, 3 tsp Baking powder, ½ tsp Salt
• Separate the eggs making sure no egg yolks get into the whites. Keep them aside for now.

  Pro tip – any yolk in the egg whites will prevent the egg whites from whipping to stiff peaks.
  6 large Eggs
• In the bowl of a stand mixer hand mixerwith the paddle attachment cream butter and half the sugar until light and fluffy

  Pro tip – we want to add some volume in the batter and the sugar completely dissolved so make sure to cream well.
  1½ cup Unsalted butter, 1 ½ cup White sugar 
• Next, add egg yolks one at a time. Followed by the vanilla extract.

  Pro tip– ensure the eggs are at room temperature or the batter will curdle. If that happens just add a tablespoon or two of flour and combine well.
  2 tbsp Vanilla extract
• Then, add flour mixture and milk and combine well. Scrape the bowl to ensure no dry flour is left on the bottom.

  Pro tip – this is a thick batter at this point. But, it will lighten up once we fold in the whipped egg whites
  1 cup Milk
• In a clean grease-free mixing bowl of a stand mixer with the whisk attachment. Whip the egg whites with cream of tartar. Gradually add the remaining sugar and continue to whip until you have stiff peaks.

  Pro tip – the best way to whip egg whites is to ensure they are warm, not cold. And add the sugar gradually one spoon at a time to help build volume.
  ⅛ tsp Cream of tartar
• Fold the whipped egg whites into the cake batter in three or four additions making sure to use the folding motion.

  Pro tip – Start by adding two dollops of whipped whites and give it a vigorous mix. This will lighten the batter, then fold the rest in carefully.
• Scrape the sides of the bowl, ensure you have a smooth batter. Then, divide the batter between the prepared baking pans.

  Pro tip – use an offset spatula to spread the batter in the pan so it bakes evenly.
• Bake for about 25 to 30 minutes until a skewer inserted in the center comes out clean.

  Pro tip – I like to use cake strips to ensure my layer cakes bake flat without a dome.
• Cool in the pan for 10 minutes then invert on a cooling rack and cool completely. Always cool cakes completely before you decorate or store them away.

  Pro tip – Wrap in plastic wrap and place in the freezer for an hour. This will make fewer crumbs when torting and leveling the cake.

Vanilla buttercream

• In a stand mixer with a paddle the attachment cream butter with salt for a minute. Then gradually add the powdered sugar and vanilla extract.
  1 cup Butter, 4 cup Powdered sugar, ½ cup Heavy cream, 1 tsp Vanilla extract, ½ tsp Kosher salt
• Once all the powdered sugar is in – gradually add the whipping cream. Continue to whip until you have a light and fluffy whipped cream consistency ( 2 to 3 minutes)

  Pro tip – if you do not whip the consistency will be very soft. The whipping will add volume to the buttercream making it light and fluffy.

Assemble

• Prepare simple syrup – Boil the sugar, water and lemon juice on medium heat. Once all the sugar has dissolved boil for two minutes more. Then, cool completely before using.

  Pro tip– Simple syrup is optional but it is used to ensure the cake layers are moist.
  ½ cup Simple syrup
• Using a bread knife or cake leveler cut the domes off the cake layers. Then, brush each layer with the cooled simple syrup.
• Place a cake layer on the cake board or cake stand.

  pro tip -if you plan to move the cake again, it is best to use a cake circle under the cake, so you can pick the cake with its base and without any accidents.
• Filling – Top with a big dollop of the vanilla buttercream – spread evenly with a straight-edged spatula. 
• Top the second cake layer on top followed by more frosting until you have used up all three layers

  Pro tip – it is best to lift individual cake layers on pieces of clean cardboard or cake lifter so you do not break them from table to cake.
• Place the cake in the fridge for 15 minutes so the layers hold together. 

  Pro tip – Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
• Frosting – Next, spread the remaining frosting on the top and around the cake.

  Pro tip  – A straight-edge spatula for the top, an off-set spatula,  and a bench scraper for the sides work better.
• Final touches – You can place the remaining frosting in a piping bag with a star or round piping tip and pipe a border or swirls on top.

Recipe Notes & Tips

• Make sure all your ingredients are at room temperature so you have a smooth, not curdled batter. 
• Whip the butter and sugar until it is light and airy. 
• You can clear vanilla extract to keep the white color of the cake but real vanilla extract makes a difference in flavor. 
• Separate the eggs individually in a clean bowl so you do not have any trace of egg yolks. Save those for your breakfast omelet. Eggs are best separated when cold but whip better when warm.
• Use a clean grease-free bowl to whip the eggs. Any grease in the bowl will not give you stiff peaks resulting in a not-so-airy cake.
• When folding the egg whites into the batter, use a circular motion like shaping an ‘O’ inside the bowl. Up and over (see video) 
• Don’t overmix the egg whites as it can cause them to deflate. 
• Preheat the oven well in advance so you do not have to wait until the batter is ready. Batters with whipped eggs must be baked immediately. 
• It is best to bake cakes on the center rack alternatively, rotate the cake pans halfway through baking for even baking. 
• Cake strips are highly recommended for this cake so you have a nice pale baked cake not dark. The top crust comes off easily. You can also make cake strips at home DIY
• Fondant cake – This cake can be covered with fondant. It is a butter-based cake and works beautifully in tiered wedding cakes.
• Lighter cake – You can whip the eggs separately to make the cake light and fluffy just as I have done in my recipe for light and fluffy vanilla cake.
• Naked cake – This is a fairly simple recipe that can be used to make a naked cake. And yet, I do have a one-bowl vanilla cake recipe decorated as a naked cake. Perhaps you can try using that recipe as a base.
• Freezing the cake –  Freeze it on a baking tray for a few hours then wrap it well in cling/plastic wrap, followed by parchment paper and then aluminum foil. Thaw wrapped in the fridge for 24 hours so the condensation will stay on the papers, not the cake.

If your vanilla cake isn’t turning out quite the way you had hoped, don’t panic. Even experienced bakers encounter issues from time to time. Here are a few troubleshooting tips to help you get to the bottom of any problems you might be having with your vanilla cake.

• If your cake is coming out dry, it might be overcooked. Check the cooking time and temperature, and consider reducing the time in the oven by a few minutes. Another possibility is that you’re using too much flour; be sure to measure your ingredients precisely, as too much flour can make your cake dry and dense.
• On the other hand, if your cake is coming out overly moist, the issue may be with the ingredients. Be sure that your eggs are at room temperature before mixing them into your batter. Cold eggs can cause your cake to be overly damp. You may also want to consider reducing the amount of liquid in your recipe slightly.
• If your cake is coming out slightly uneven or lopsided, make sure that your oven racks are level, and that you’re placing your cake pans in the center of the oven. If all else fails, you can try adding a few baking strips around your pans to help distribute the heat more evenly.
• Finally, if your cake is sticking to the pan, you may not have greased and floured it sufficiently. Be sure to give your pans a generous coating of cooking spray or butter, and then dust them lightly with flour before adding your batter. You can also try using parchment paper to line the bottom of your pans for added insurance.  

With your vanilla cake baked to perfection, it’s time to get creative with the decorations and presentation.

• One easy and classic option is a naked cake! Simply dust the top with powdered sugar and serve with fresh berries or a dollop of whipped cream. If you’re looking for something a bit more unique, try layering sliced strawberries, raspberries, or peaches over the top of the cake for a fruity twist.
• For a more formal occasion, consider using a piping bag and frosting to decorate the cake with intricate designs or personalized messages. You can also add edible flowers or other decorations to give it a touch of elegance.
• Another fun option is to cut the cake into fun shapes and designs, such as squares or triangles, and serve it on a platter with a variety of toppings and sauces.
• Whatever your choice for decorating and serving your vanilla cake, be sure to have fun and let your creativity shine.

Storage

• Once decorated the cake does not need to be refrigerated.
• It can stay at room temperature for two days or in the fridge for up to 5 days.
• Once cut always cover the cut side of the cake with cling/plastic wrap so the cake does not dry out.

Other pan suggestions

• If you don’t want to make a layer cake like this,
  • You can make this into a sheet cake – a ‘Vanilla Sheet Cake’.
  • You can also pour the batter into a well-greased and dusted bundt pan for a ‘Vanilla Bundt Cake‘.
  • This recipe can also be baked into 24 beautiful vanilla cupcakes

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Nutrition Facts

Fluffy Vanilla Cake

Amount per Serving

Calories

438

% Daily Value*

Fat

 

21

g

32

%

Saturated Fat

 

13

g

65

%

Cholesterol

 

120

mg

40

%

Sodium

 

136

mg

6

%

Potassium

 

226

mg

6

%

Carbohydrates

 

53

g

18

%

Fiber

 

0

g

0

%

Sugar

 

28

g

31

%

Protein

 

7

g

14

%

Vitamin A

 

715

IU

14

%

Calcium

 

99

mg

10

%

Iron

 

0.7

mg

4

%

* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov

Add to CollectionGo to Collections

Thank you for sharing - Save for later