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.

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 wonderfully 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 frosting.
  See all over 30 plus frosting recipes
• Timeline and process for this cake.
  • Prep and bake the cake - (40 mins)
  • Prepare frosting and simple syrup (10 minutes)
  • Crumb coat cake (15 mins)
  • Frost the cake (30 mins)
  • Final smoothing (10 mins)

Ingredients and substitutes

• Cake Flour - While most of my cakes use all-purpose flour I do prefer to use cake flour for this recipe. If you can't find cake flour use all-purpose flour but substitute 3 tablespoon of the flour with 3 tablespoon of cornstarch.
• Butter - I prefer to use unsalted butter so I can control the quantity of sugar 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 significantly these days so as a guide on large eggs weighs 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.

Step by step instructions

• 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.
  Pro tip - Any yolk in the egg whites will prevent the egg whites from whipping to stiff peaks.
• 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 completely dissolved so make sure to cream well.
• 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.
• 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.

• 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, 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.
• 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 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.

More vanilla cakes

• One Vanilla Cake Recipe Many Different Flavors
• One Bowl Vanilla Cake
• Mom's Vanilla Cake Recipe
• Vanilla Birthday Cake
• Microwave Vanilla Mug Cake
• See all vanilla cakes or see all layer cakes

Frequently asked questions

Printable Recipe

Fluffy Vanilla Cake

Author: Veena Azmanov

5 from 50 votes

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Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

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

Difficulty: Easy

Calories: 438kcal

Adjust Servings Here: 18 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

Conversions Used

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

Ingredients 

1x2x3x

• ▢ 3 cups (375 g) Cake flour
• ▢ 1 cup (226 g) Unsalted butter (room temperature)
• ▢ 1 ½ cup (300 g) White sugar  (divided)
• ▢ 5 large Eggs (separated)
• ▢ 2 tablespoon Vanilla
• ▢ 1 cup (240 ml) Milk
• ▢ 3 teaspoon Baking powder
• ▢ ½ teaspoon Salt
• ▢ ⅛ teaspoon Cream of tartar

Vanilla Buttercream Frosting

• ▢ 1 cup (227 g) Butter (unsalted, room temperature )
• ▢ 4 cup (480 g) Powdered sugar
• ▢ ½ cup (120 ml) Whipping cream
• ▢ 1 tsp Vanilla extract
• ▢ ½ teaspoon Salt

Simple syrup

• ▢ ½ cup (120 ml) Sugar
• ▢ 1 cup (240 ml) Water
• ▢ 1 teaspoon Lemon juice

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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 teaspoon Baking powder, ½ teaspoon Salt
• Separate the eggs making sure no egg yolks get into the whites.

  Pro tip - any yolk in the egg whites will prevent the egg whites from whipping to stiff peaks.
  5 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.
  1 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 tablespoon Vanilla
• 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 teaspoon 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 Whipping cream, 1 teaspoon Vanilla extract, ½ teaspoon 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 Sugar, 1 cup Water, 1 teaspoon Lemon juice
• 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.

Nutrition Information

Calories: 438- kcalCarbohydrates: 53- gProtein: 7- gFat: 21- gSaturated Fat: 13- gCholesterol: 120- mgSodium: 136- mgPotassium: 226- mgFiber: 0- gSugar: 28- gVitamin A: 715- IUCalcium: 99- mgIron: 0.7- mg

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

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