Light Fluffy Vanilla Cake (Printable Version)

A light, fluffy vanilla cake perfect for sharing at gatherings and special occasions with family and friends.

# Ingredient List:

→ Dry Ingredients

01 - 2 ½ cups all-purpose flour
02 - 2 teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 1 ¾ cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon vanilla extract
09 - 1 cup buttermilk, room temperature

→ Optional Frosting

10 - 4 cups powdered sugar
11 - ½ cup unsalted butter, softened
12 - 2-3 tablespoons milk
13 - 1 teaspoon vanilla extract
14 - Pinch of salt

# How to Make:

01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
05 - Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
06 - Pour batter into prepared pan and smooth the top evenly.
07 - Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let cake cool completely in the pan on a wire rack.
09 - Beat together powdered sugar and butter until well combined. Add vanilla and milk, one tablespoon at a time, until smooth and spreadable.
10 - Spread frosting evenly over the cooled cake. Slice and serve.

# Expert Tips:

01 -
  • The texture is incredibly light and tender, with a tight crumb that makes each slice feel like a special occasion
  • Buttermilk creates subtle tanginess that balances the sweetness, so this never tastes cloying
  • Everything comes together in one bowl without any fancy techniques or equipment
02 -
  • Room temperature ingredients are not optional here. Cold butter and eggs will not properly incorporate, leading to a dense cake
  • Overmixing once the flour is added develops too much gluten, making the cake tough instead of tender
  • The cake is done when it smells fragrant and the edges pull slightly away from the pan
03 -
  • Grating a tablespoon of lemon zest into the batter brightens everything without overpowering the vanilla
  • For extra height, let the batter rest in the pan for 10 minutes before baking

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