Fluffy Vanilla Cake Recipe
This is the best moist and fluffy vanilla cake recipe. A butter-based cake made with whipped egg whites is 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.
When I ran my cake business, this light and fluffy vanilla cake was one of my most popular recipes. It wasn’t just any vanilla cake—it was incredibly airy, soft, and perfectly balanced in flavor, making it a favorite for wedding cakes, tiered cakes, and special celebrations.
I always received rave reviews from customers who loved how light yet stable this cake was. It had the perfect texture—delicate and soft, yet sturdy enough to hold up beautifully in multi-tiered designs. Brides, in particular, loved this cake because it was elegant, classic, and paired perfectly with any filling or frosting.
There’s something truly special about a well-made vanilla cake—it may be simple, but when done right, it becomes timeless, refined, and loved by everyone. And this one? It was the vanilla cake that never failed to impress.
To keep it simple, I’ve paired this with 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, and Ermine Frostings. See all over 30-plus frosting recipes.
Why make this vanilla cake?
- Incredibly Light and Airy Texture – This cake is soft, fluffy, and delicate, yet still holds its shape beautifully. The perfect balance of ingredients ensures a light-as-clouds crumb without being dry.
- Perfect for Weddings and Tiered Cakes – Unlike some vanilla cakes that are too fragile, this one is sturdy enough for stacking while still being soft and tender—ideal for wedding cakes and tiered designs.
- Rave Reviews Every Time – This cake was one of the most popular recipes in my cake business, consistently getting amazing feedback from customers who loved how moist and flavorful it was.
- Versatile and Elegant – It pairs beautifully with buttercream, whipped cream, ganache, or fruit fillings, making it perfect for any occasion—from birthdays to weddings to everyday indulgence!
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 have, 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 eggs when baking unless specified. The size of eggs varies these days significantly, so as a guide, large eggs weigh between 50 and 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: Light and fluffy vanilla cake
- Prep: Preheat the oven to 325°F / 165°C / Gas Mark 3. Grease and line 2 x 9-inch round cake pans or 3 x 7-inch round cake pans with parchment paper.
- Dry ingredients – Sift flour with baking powder and salt. Set aside
- Wet ingredients: In the bowl of a stand mixer with the paddle attachment, cream butter and half the sugar until light and fluffy. Next, add egg yolks one at a time. Followed by the vanilla extract.
- Wet to dry: Add the flour mixture and milk and combine well. Scrape the bowl to ensure no dry flour is left on the bottom.
- Whip whites: In a clean, grease-free 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 stiff peaks form. Fold the whipped egg whites into the cake batter in three or four additions, using a folding motion. - Bake: Divide the batter between the prepared baking pans. Bake for about 25 to 30 minutes until a skewer inserted in the center comes 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 to a cooling rack and cool completely. Always cool cakes completely before you decorate or store them away.
Vanilla buttercream
- In a stand mixer with a paddle 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
- Level: 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.½ cup Simple syrup
- Stack – Top with a big dollop of the vanilla buttercream – spread evenly with a straight-edged spatula. Top the second cake layer, then add more frosting until you have used up all three layers. 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.
- Frost – Spread the remaining frosting on the top and around the cake. Use a straight-edge spatula for the top, an offset spatula, and a bench scraper to smooth the sides.
- Final touches – Place the remaining frosting in a piping bag fitted with a star or round tip and pipe a border or swirls on top.
Troubleshooting
- 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 coat your pans generously with cooking spray or butter, then dust them lightly with flour before adding your batter. You can also try lining the bottoms of your pans with parchment paper for added insurance.
Frequently asked questions
How long will this vanilla cake keep?
If properly stored, this cafe latte cake will last for 2 to 3 days at room temperature. It can be kept in the fridge for up to 5 or 6 days.
Can I make this cake ahead of time?
Yes, you can make the cake ahead of time and store the unfrosted layers in an airtight container at room temperature for up to three days. Alternatively, you can wrap it in plastic wrap and freeze it for up to three months
What other pans can I use this moist Vanilla Cake recipe for?
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 cupcakes
What goes well with vanilla cake?
For a refreshingly light dessert, frost it with whipped cream.
When strawberries are in season, make it a strawberry cream cake.
Or dress with indulgent American vanilla buttercream frosting
For a less sweet option, try meringue buttercream, like a Swiss or Italian meringue
You can flavor the buttercream and give it a whole new dimension – see more buttercream options here.
What can I frost vanilla cake with under fondant?
There are so many other choices for the frosting you can use for this cake under fondant, such as Swiss or Italian Meringue Buttercream
French or German Buttercream Frosting, Chocolate Buttercream Frosting, Ermine frosting. See all over 30 plus frosting recipes
Fluffy Vanilla Cake
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
Vanilla cake
- 3 cups (375 g) Cake flour
- 3 tsp Baking powder
- ½ tsp Salt
- 1½ cup (340 g) Unsalted butter room temperature
- 2 cup (400 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
Method
Bake the cake
- Prep: Preheat the oven to 325°F/165°C/Gas Mark 3. Grease and line 2 x 9-inch round cake pan or 3 x 7-inch round cake pans with parchment paper.
- Dry ingredients – Sift flour with baking powder and salt. Set aside3 cups Cake flour, 3 tsp Baking powder, ½ tsp Salt
- Wet ingredients: In the bowl of a stand mixer hand mixerwith the paddle attachment, cream butter, and half the sugar until light and fluffy. Next, add egg yolks one at a time. Followed by the vanilla extract.1½ cup Unsalted butter, 2 cup White sugar , 2 tbsp Vanilla extract
- Wet to dry: Add the flour mixture and milk and combine well. Scrape the bowl to ensure no dry flour is left on the bottom.1 cup Milk
- Whip whites: In a clean, grease-free 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 stiff peaks form. Fold the whipped egg whites into the cake batter in three or four additions, making sure to use the folding motion.2 cup White sugar , ⅛ tsp Cream of tartar, 6 large Eggs
- Bake: Divide the batter between the prepared baking pans. Bake for about 25 to 30 minutes until a skewer inserted in the center comes clean.
- Cool in the pan for 10 minutes, then invert to a cooling rack and cool completely. Always cool cakes completely before you decorate or store them away.
Assemble
- Vanilla Buttercream: In a stand mixer with a paddle attachment, cream butter and 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)1 cup Butter , 4 cup Powdered sugar, ½ cup Heavy cream, 1 tsp Vanilla extract, ½ tsp Kosher salt
- Level: 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.½ cup Simple syrup
- Stack – 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. Place the cake in the fridge for 15 minutes so the layers hold together.
- Frost – Spread the remaining frosting on the top and around the cake. Use a straight-edge spatula for the top, an off-set spatula, and a bench scraper to smooth the sides.
- Final touches – Place the remaining frosting in a piping bag with a star or round piping tip and pipe a border or swirls on top.
Notes
- 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 use 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 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.
- 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
Hi Veena,
Could you pls help me with the following queries…
Is it ok to use all purpose flour(Maida) instead of cake flour, salted butter instead of unsalted butter and lime juice instead of cream of tartar?
Thank you.
Leena
Leena, if you read under ingredients and substitutes I have explained the ingredients. You can omit the cream of tartar completely. Thanks
Hi Veena,
After trying many failed recipes for a tender moist vanilla cake, I came across your recipe.Looked something like what I have been looking for. I didn't have cake flour at hand so I made one batch by adding 2tbs cornflour to 1cup minus 2tbs AP four. I probably did everything right except over beat the egg whites to a glossy state. But I still went and mixed it in the batter Cake – BEST Cake I ever made. Thank you.
Thank you so much, Dipali. So happy you had success with this recipe and enjoyed it so much. Thanks for coming back to write this feedback. Love to hear from those who try my recipes. Have a lovely day.
If you to stencil – I'm not sure whipped topping will work. You need to use either buttercream made with Margarine or veg shortening and water instead of milk. Let it crust before you stencil or use sugar paste disc to stencil and lay on top. Hope this helps
just to say thank you for this blog. tried this recipe and it came out excellent. well done
Thank you so much, Ana. So happy you had success with this recipe and enjoyed it so much. Thanks for coming back to write this feedback. Love to hear from those who try my recipes. Have a lovely day.
Yes, you can make cupcakes with it very successfully.
Have fun.
V
Hi veena, your blog is very good and you have lots of good recipes.. I am happy that I saw your blog…I have a fluffy vanilla recipe.it is little bit dry.. I would like to try this. Is it possible for me to half this recipe to make a 6' cake.
Yes, you should have no problem making half this recipe too.
Let me know how it goes..
V
Hi Veena!
I just now discovered your JEM of a blog, and will definitely be bookmarking it on my computer 😉 You are so wonderful to be enriching others with all of your caking knowledge. I am thinking about testing out this Vanilla cake recipe for an upcoming order. I am totally new to scratch baking, so bare with me here… do achieve an orange flavored cake, do you think all or part of the –
Hi Robin.
Don't worry – even a novice can do this cake. It's so easy.
Having said that glad you came to me – here's my suggestion.
Use 1 cup orange juice for a nice orange flavored cake. You can also add the zest of one orange. Adds more orange flavor.
Now orange has citrus inside – so you need baking soda to balance the citrus.
Instead of 3 tsp
what is cream of tartar? Any substitute that can be used?
Jalpa, Sorry just realized your comment went unanswered. Sorry!
Cream of tartar is a fine white powder. You use it to help meringue become more white, light and fluffy. I think a drop of lemon juice should do the trick.
Thanks
Veena
I don't like using shortening for health purpose. Is there substitute for shortening.
The recipe says Butter or veg shortening not both – go with the butter
Hi Veena,
Love the recipe.Wow i think you do have an overall good collection of cake recipes.Its so tough and confusing which one to make:).Could you make a cake which is fluffy cake with less butter and sugar.Is castor sugar fine sugar?Can we half this recipe for a 6 inch cake.Thanks for your kind replies.
Shalu,
Yes, Castor sugar is find sugar.. Yes, I think you can half the recipe for a 6" round – you will have left over batter for some yummy cupcakes.. These make delicious cupcakes too.
Thanks.
Veena