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A slice of white frosted cake made from the Best Vanilla Cake Recipe, topped with colorful sprinkles on a white plate, sits next to a cup of black coffee on a rustic wooden table.
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4.86 from 14 votes

Best Vanilla Cake

Learn how to make a vanilla cake from scratch! This homemade vanilla cake recipe from scratch is so easy. Vanilla cake from scratch is so better than a mix.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 12
Author: Carrie Barnard
Cost: $12.30, $1.03 per Serving

Ingredients

For the Cake:

  • 1 cup butter softened
  • 2 cups white sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 31/4 cup self rising flour
  • 1 cup milk

For the Frosting:

  • 2 cups unsalted butter (softened)
  • 2 teaspoons vanilla extract
  • 8 cups powdered sugar
  • 4 tablespoons milk
  • sprinkles (optional)

Instructions

For the Cake:

  • Preheat oven to 350 degrees Fahrenheit.
  • Grease and flour 2, 9" round cake pans and set aside.
  • In a large mixing bowl, beat together 1 cup softened butter, 2 cups granulated sugar, and 2 teaspoons vanilla extract until light and fluffy.
  • Add 4 eggs, one at a time, beating well after each addition.
  • Alternately add 3¼ cups self-rising flour and 1 cup milk, mixing until all ingredients are fully incorporated and the batter is smooth.
  • Pour into prepared baking pans and bake for 30-35 minutes or until toothpick in the center comes out clean. Cool completely before frosting and serving.

For the Frosting:

  • In a large mixing bowl, beat 2 cups softened unsalted butter until creamy.
  • Gradually add 8 cups powdered sugar, 1 cup at a time, mixing on low speed until fully incorporated.
  • Mix in 2 teaspoons vanilla extract.
  • Gradually add 4 tablespoons milk while beating on medium-high speed until the frosting reaches your desired consistency.

To Assemble: 

  • Cut the round portion of the cakes off the top of the cakes with a serrated knife to make the cakes level.
  • Put one of the cakes on a serving platter or cake stand.  Top the cake with the frosting.  
  • Then stack the other cake on top and top that layer with buttercream icing as well.
  • Frost the top of the cake and the sides of the cake with the remaining buttercream frosting (reserve some of the buttercream to decorate the top of the cake).
  • Use the remaining frosting to pipe some swirls on top of the cake and top with the sprinkles.  
  • Then the cake is ready to slice, serve and enjoy!  

Notes

Store the leftovers (covered) at room temperature for up to 4-5 days.  

Nutrition

Calories: 867kcal | Carbohydrates: 177g | Protein: 13g | Fat: 50g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 180mg | Sodium: 158mg | Potassium: 155mg | Fiber: 2g | Sugar: 35g | Vitamin A: 1540IU | Calcium: 66mg | Iron: 1mg
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