There’s something truly timeless about a homemade vanilla cake. It’s the kind of dessert that brings comfort, nostalgia, and a sense of celebration all at once. Whether you’re baking for a birthday, special occasion, or just to satisfy a sweet craving, this recipe delivers a moist, tender crumb with a rich vanilla flavor that’s anything but ordinary. Unlike boxed versions or overly sweet bakery cakes, this version is crafted from simple pantry staples and elevated by the warm touch of cinnamon and the depth of real vanilla bean paste. The method ensures a buttery and fluffy texture that holds up beautifully to any frosting or filling of your choice. You can keep it simple with whipped cream and fruit, or go all out with buttercream or ganache. It’s versatile enough to adapt for cupcakes or layered creations and delicious enough to serve without any toppings at all. From first bite to last crumb, this vanilla cake recipe is a crowd-pleaser that will quickly become your go-to. It’s easy enough for beginners and satisfying for seasoned bakers who appreciate a classic done right.
Servings: Makes 10–12 slices
Ingredients
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups granulated sugar
4 large eggs
4 teaspoons pure vanilla extract or vanilla bean paste
1 cup buttermilk
Instructions
Preheat your oven to 310°F. Grease and flour two 9-inch cake pans, tapping out any excess flour.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
In a separate large bowl, beat the softened butter and sugar on medium-high speed for about 7 minutes until light and fluffy, scraping down the bowl occasionally.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla bean paste or pure vanilla extract.
With the mixer on medium speed, add the dry ingredients in three portions, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined.
Evenly divide the batter between the prepared pans and smooth the tops with a spatula.
Bake for 50 minutes on the center rack. Let the cakes rest in their pans for 10 minutes, then run a knife around the edges and transfer to a wire rack to cool completely.
Frost with your choice of icing once fully cooled.
Nutrition and Dietary Notes
This vanilla cake provides a balanced combination of carbohydrates, fats, and proteins. The eggs and butter contribute to its rich texture and flavor, while buttermilk helps create a tender crumb. It’s not dairy-free or gluten-free, but you can substitute dairy-free milk with vinegar for buttermilk and use a gluten-free flour blend to adapt it for specific dietary needs.
Sharing and Commenting is Caring
Tried this cake and loved it? Share it with fellow bakers and dessert lovers! Your comments, suggestions, and personal twists help make this community richer and more creative. Let others know what worked for you—because sharing sweetness makes baking even more rewarding.