Classic Vanilla Cake Recipe
Classic Vanilla Cake Recipe is a medium American recipe that serves 12. 350 calories per serving. Recipe by The Cooking Foodie on YouTube.
Prep: 35 min | Cook: 40 min | Total: 1 hr 30 min
Cost: $7.43 total, $0.62 per serving
Ingredients
- 2 1/3 cups All-Purpose Flour (sifted)
- 2 teaspoons Baking Powder
- 0.5 teaspoons Baking Soda
- 0.5 teaspoons Salt
- 0.5 cup Unsalted Butter (softened at room temperature)
- 1.5 cups Granulated Sugar
- 3 Eggs (large, room temperature)
- 0.5 cup Vegetable Oil
- 1 teaspoon Vanilla Extract (pure)
- 1 cup Buttermilk (room temperature)
- 2/3 cup Unsalted Butter (softened, for frosting)
- 1 3/4 cups Cream Cheese (softened, full‑fat)
- 1 1/4 cups Powdered Sugar (sifted)
- 2 teaspoons Vanilla Extract (pure, for frosting)
- 0.5 cup Heavy Cream (cold, for whipping)
Instructions
Preheat Oven and Prepare Pans
Preheat the oven to 350°F (175°C). Grease the two 20 cm round cake pans and line the bottoms with parchment paper.
Time: PT5M
Temperature: 350°F
Combine Dry Ingredients
In a medium bowl whisk together the sifted all‑purpose flour, baking powder, baking soda, and salt until evenly combined.
Time: PT3M
Cream Butter and Sugar
In a large mixing bowl beat the softened butter and granulated sugar with an electric mixer on medium speed until the mixture is light, fluffy, and pale in color.
Time: PT5M
Add Eggs One at a Time
Add the eggs one by one, beating on medium speed after each addition until fully incorporated.
Time: PT3M
Incorporate Oil and Vanilla
Pour in the vegetable oil and vanilla extract, then beat on low speed just until combined.
Time: PT2M
Add First Half of Dry Mix
Add half of the dry‑ingredient mixture to the batter and beat on low until just combined.
Time: PT2M
Add First Half of Buttermilk
Pour in ½ cup of the buttermilk and beat on low until smooth.
Time: PT2M
Add Remaining Dry Mix
Add the remaining dry‑ingredient mixture and beat on low until just incorporated.
Time: PT2M
Add Remaining Buttermilk
Add the remaining ½ cup of buttermilk and beat on low just until the batter is smooth and glossy.
Time: PT2M
Divide Batter and Bake
Divide the batter evenly between the two prepared pans, smoothing the tops with a spatula. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
Time: PT40M
Temperature: 350°F
Cool Cakes
Allow the cakes to cool in the pans for 5–10 minutes, then run a thin knife around the edges, invert onto a cooling rack, and let them cool completely.
Time: PT15M
Make Cream Cheese Frosting
While the cakes cool, beat the softened butter, cream cheese, powdered sugar, and 2 tsp vanilla extract together until smooth and creamy. In a separate bowl, whip the cold heavy cream to stiff peaks, then gently fold it into the cream‑cheese mixture until light and fluffy.
Time: PT10M
Assemble Cake
Place the first cake layer on a serving plate and spread a generous layer of frosting over the top. Place the second layer on top, then spread frosting evenly over the top and all sides of the cake.
Time: PT5M
Optional Decoration
Sprinkle decorative sprinkles or edible glitter over the top if desired.
Time: PT1M
Chill Before Serving
Refrigerate the assembled cake for at least 2 hours to set the frosting before slicing and serving.
Time: PT2H
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 0.5 g
Dietary info: vegetarian
Allergens: eggs, dairy, gluten
Ingredient Substitutions
- Instead of All-Purpose Flour: cake flour, gluten‑free flour blend
- Instead of Baking Powder: cream of tartar + baking soda
- Instead of Baking Soda: potassium bicarbonate
- Instead of Salt: kosher salt (use slightly more)
- Instead of Unsalted Butter: margarine, vegetable oil (for cake batter only)
- Instead of Granulated Sugar: coconut sugar, caster sugar
- Instead of Eggs: egg replacer (1 tbsp flaxseed + 3 tbsp water per egg)
- Instead of Vegetable Oil: canola oil, melted butter
- Instead of Vanilla Extract: vanilla bean paste, almond extract (use half amount)
- Instead of Buttermilk: milk + 1 tbsp lemon juice or vinegar
- Instead of Unsalted Butter: margarine
- Instead of Cream Cheese: mascarpone, neufchâtel cheese
- Instead of Powdered Sugar: confectioners’ sugar
- Instead of Vanilla Extract: vanilla bean paste
- Instead of Heavy Cream: whipping cream substitute, chilled half‑and‑half (whip longer)
Equipment Needed
- Oven
- Two 20 cm (8 in) Round Cake Pans
- Parchment Paper (optional)
- Mixing Bowls
- Electric Hand Mixer or Stand Mixer
- Measuring Cups
- Measuring Spoons
- Rubber Spatula
- Whisk (optional)
- Cooling Rack
- Offset Spatula
- Toothpick
- Refrigerator
Critical Steps — Do Not Skip
- Cream butter and sugar until light and fluffy
- Bake until a toothpick comes out clean
- Whip heavy cream to stiff peaks before folding into frosting
- Refrigerate the assembled cake for at least 2 hours
Chef Tips from the Video
- Sift the flour and powdered sugar for a lighter texture
- Use room‑temperature butter and eggs for better emulsion
- Rotate the cake pans halfway through baking for even color
- For extra vanilla flavor, split the vanilla extract between batter and frosting
Troubleshooting
Cake is dense or sinks in the middle
Do not over‑mix after adding flour; ensure butter and sugar are fully creamed and eggs are at room temperature.
Frosting is too runny
Make sure the heavy cream is fully chilled and whipped to stiff peaks; if still thin, add a bit more powdered sugar.
Cake sticks to the pan
Line the pan with parchment paper and lightly flour it, or use a non‑stick spray.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months.
Room temperature: Not recommended beyond 2 hours; frosting may soften.
Make-Ahead Tips
- Bake the cake layers up to 2 days ahead and store them wrapped in plastic wrap
- Frosting can be made 1 day ahead; keep refrigerated and bring to room temperature before using
- Assemble the cake the day of serving and chill to set the frosting
Frequently Asked Questions
What is the cultural significance and history of Vanilla Cake with Cream Cheese Frosting in American cuisine?
Vanilla cake is a staple of American home baking, symbolizing simplicity and celebration. The addition of cream cheese frosting, popularized in the mid‑20th century, adds a tangy richness that became a favorite for birthdays and holidays across the United States.
How does Vanilla Cake with Cream Cheese Frosting differ from traditional German Käsekuchen?
While both feature cream cheese, the American version uses a light, buttery vanilla sponge as the base, whereas Käsekuchen is a dense, cheesecake‑like dessert with a crumb crust. The frosting in the American cake is airy, whipped with heavy cream, giving a different texture and flavor profile.
What regional variations of vanilla cake exist within the United States?
In the South, vanilla cake is often paired with buttercream or pecan frosting, while the Midwest favors cream cheese frosting. Some coastal versions incorporate citrus zest or almond extract for a subtle twist, reflecting local ingredient preferences.
During which American celebrations is Vanilla Cake with Cream Cheese Frosting traditionally served?
It is a common centerpiece for birthdays, graduation parties, Fourth of July picnics, and family reunions, where its mild flavor appeals to a wide range of guests and can be easily decorated for any occasion.
What authentic traditional ingredients are essential for an authentic American Vanilla Cake with Cream Cheese Frosting?
Key ingredients include all‑purpose flour, buttermilk for tenderness, pure vanilla extract, full‑fat cream cheese, and heavy cream for the frosting. These create the classic moist crumb and tangy, fluffy frosting associated with the traditional recipe.
What other American dishes pair well with Vanilla Cake with Cream Cheese Frosting?
Serve it alongside fresh fruit compotes, a scoop of vanilla ice cream, or a drizzle of caramel sauce. It also complements a light coffee or tea service, making it a versatile dessert for brunch or dinner parties.
What are the most common mistakes to avoid when making Vanilla Cake with Cream Cheese Frosting?
Common errors include over‑mixing the batter after adding flour, which creates a tough texture, under‑creaming butter and sugar which leads to a dense crumb, and not whipping the heavy cream to stiff peaks, resulting in a runny frosting.
Why does this Vanilla Cake recipe use buttermilk instead of regular milk?
Buttermilk adds acidity that reacts with the baking soda, giving the cake extra lift and a tender crumb. It also contributes a subtle tang that balances the sweet vanilla flavor.
Can I make the Vanilla Cake with Cream Cheese Frosting ahead of time and how should I store it?
Yes. Bake and cool the layers up to two days ahead, storing them wrapped in plastic. Keep the frosting refrigerated; bring it to room temperature and re‑whip briefly before assembling. Once assembled, chill the cake for at least two hours before serving.
What does the YouTube channel The Cooking Foodie specialize in?
The Cooking Foodie focuses on approachable, step‑by‑step home cooking tutorials, emphasizing classic comfort foods, quick weeknight meals, and detailed baking guides for home bakers of all skill levels.
Last updated: September 6, 2026
