A luscious, tender layer cake with a delicate vanilla flavor and a beautifully soft, velvety crumb that melts in your mouth.
Why You’ll Love This Recipe
This cake strikes a perfect balance of richness and lightness—rich from real butter and sugar, yet airy and moist thanks to the velvety crumb structure. The vanilla flavor is clean and inviting, making it ideal for celebrations or a refined afternoon sweet treat. Its texture feels luxurious, making each slice feel special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake Batter
2 ½ cups (312 g) all-purpose flour
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (226 g) unsalted butter, room temperature
1½ cups (300 g) granulated sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup (240 ml) buttermilk, room temperature
½ cup (120 ml) whole milk, room temperature
For the Vanilla Buttercream Frosting
1 cup (226 g) unsalted butter, room temperature
4 cups (480 g) powdered sugar, sifted
2 teaspoons pure vanilla extract
2-4 tablespoons heavy cream or whole milk, as needed
Pinch of salt
Directions
Preheat your oven to 350°F (175 °C). Grease and flour two 9-inch (23 cm) round cake pans, and line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a large mixing bowl or stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed for about 3-4 minutes, until light and fluffy.
Add the eggs one at a time, beating well after each addition, then beat in the vanilla extract.
With the mixer on low, add one-third of the flour mixture, then half of the buttermilk, then another one-third of the flour, then the remaining buttermilk, then finish with the last of the flour mixture. Mix just until combined after each addition (do not over-mix).
Stir in the whole milk until the batter is smooth.
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
Bake for about 25-30 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.
Remove the pans from the oven and let them rest for 10 minutes. Then turn the cakes out onto wire racks to cool completely.
For the frosting: In a clean large bowl, beat the butter until creamy (about 2 minutes). Gradually add the powdered sugar, one-cup at a time, beating on low speed until incorporated. Add vanilla extract, salt, and 2 tablespoons of heavy cream; beat on high speed for 2-3 minutes until light and fluffy. If too stiff, add more cream 1 tablespoon at a time until desired consistency.
Once the cakes are completely cool, if needed level the tops with a serrated knife. Place one layer on your cake stand or plate, spread about 1½ cups of frosting on top, then place the second layer on top and frost the top and sides of the cake with the remaining frosting.
Chill the cake for at least 30 minutes before slicing to set the frosting for cleaner slices.
Lemon-Vanilla Twist: Replace 1 teaspoon of vanilla extract with 1 tablespoon fresh lemon juice and add 1 t zest of lemon to the batter for a bright citrus note.
Almond-Vanilla: Add ½ teaspoon almond extract in addition to the vanilla for a subtle nutty dimension.
Chocolate Layer: Remove ¼ cup (30 g) flour from the batter and substitute with ¼ cup unsweetened cocoa powder for a light chocolate-vanilla marbled effect.
Vegan version: Use plant-based butter, flax-eggs (4 tablespoons ground flaxseed + 12 tablespoons water), plant-based milk + 1 t vinegar as “buttermilk”, and vegan powdered sugar.
Cupcake format: Divide batter into 24 cupcake liners and bake for ~18-20 minutes or until a toothpick comes out clean.
Storage/Reheating
Store the cake covered at room temperature for up to 2 days, if not too warm, or in the fridge for up to 4 days.
When chilled, bring the cake to room temperature for about 30 minutes before serving for best texture.
To re-freshen a slice: warm it in the microwave for 10-15 seconds to restore softness, then allow to rest 1 minute before eating.
You may freeze individual slices (wrapped tightly in plastic wrap and then foil) for up to 2 months. Thaw in the fridge overnight and bring to room temperature before serving.
FAQs
What type of flour should I use?
You can use all-purpose flour in this recipe as listed. If you have cake flour, you may substitute 1 ¼ cups cake flour + 1 ¼ cups all-purpose flour (total 2½ cups) for a lighter texture.
Can I bake this in one 9-inch pan instead of two layers?
Yes, you can. Use one 9-inch pan and bake for approximately 35-40 minutes (check with a toothpick). Then slice horizontally if you want two thinner layers.
My cake domes too much on top—how can I prevent that?
Make sure your oven temperature is accurate (use an oven thermometer). Grease and flour the pans properly and place the pans on the center rack. You can also use cake-strip wraps around the pans to promote even baking.
Can I use oil instead of butter?
Butter is recommended for the rich vanilla flavor and structure. Using oil will yield a moister cake but may soften the crumb too much for layering. If using oil, reduce the butter by about half and add equivalent oil—texture will differ.
How do I know when it’s done baking?
Insert a toothpick into the centre of the cake: it should come out clean or with a few moist crumbs (not raw batter). The cake should spring back slightly when gently pressed.
Why did my cake turn out dense or heavy?
Possible causes: over-mixing the batter after adding flour, measuring flour by packing it too tightly (so it’s too much flour), or using cold ingredients. Always use room-temperature eggs, butter and milk.
Can I use a different frosting?
Absolutely. You can use a vanilla Swiss-meringue buttercream, whipped cream filling, or even a light mascarpone frosting depending on your preference.
How far in advance can I make this cake?
You can bake the layers a day in advance, wrap them tightly in plastic wrap and store at room temperature. Frost right before serving. The frosted assembled cake is best served within 1-2 days.
Can I make it gluten-free?
To make gluten-free, use a 1:1 gluten-free flour blend that is suitable for cakes. You may need to adjust slightly—perhaps reduce batter by a few minutes in bake time and ensure you add a binding agent if your flour blend doesn’t contain one.
What’s the best way to cut clean slices?
Chill the cake for at least 30 minutes so the frosting is firm. Use a sharp, clean knife dipped in hot water and wiped dry between cuts. Clean the knife after each slice for crisp, neat edges.
Conclusion
This Vanilla Velvet Cake recipe delivers a beautifully textured, flavorful dessert that feels elegant yet approachable. From its soft, velvety crumb to the rich vanilla buttercream, it’s perfect for birthdays, gatherings or simply treating yourself. With a few variations you can tailor it to your taste. Follow the steps patiently, and you’ll enjoy a cake that looks and tastes like you brought it from a premium bakery—right from your own kitchen.
A soft, tender, and buttery vanilla cake with a velvety crumb and rich vanilla flavor, layered with fluffy vanilla buttercream. Perfect for celebrations or anytime you crave a classic, elegant dessert.
Ingredients
2½ cups (312 g) all-purpose flour
2½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (226 g) unsalted butter, room temperature
1½ cups (300 g) granulated sugar
4 large eggs, room temperature
2 tsp pure vanilla extract
1 cup (240 ml) buttermilk, room temperature
½ cup (120 ml) whole milk, room temperature
For the Vanilla Buttercream:
1 cup (226 g) unsalted butter, room temperature
4 cups (480 g) powdered sugar, sifted
2 tsp pure vanilla extract
2–4 tbsp heavy cream or whole milk
Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy (3–4 minutes).
Add eggs one at a time, beating after each. Stir in vanilla extract.
Alternate adding dry ingredients and buttermilk: add ⅓ of flour mixture, then ½ of buttermilk, repeat, ending with flour. Stir in whole milk until smooth. Do not overmix.
Divide batter evenly into pans and smooth the tops. Bake 25–30 minutes or until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Make the frosting: Beat butter until creamy. Gradually beat in powdered sugar. Add vanilla, salt, and 2 tbsp cream. Beat on high 2–3 minutes until fluffy. Add more cream if needed.
Once cakes are cool, level if needed. Frost one layer with 1½ cups frosting, top with second cake, and frost the top and sides.
Chill cake for 30 minutes before slicing for clean cuts. Serve and enjoy!
Notes
Use room-temperature ingredients to ensure a smooth batter and even baking.
Do not overmix once the flour is added to keep the crumb light and tender.
Chilling the cake before slicing helps with neat, clean slices.
Frosting can be made ahead and stored in the fridge for up to 3 days.
