Homemade Cake Recipe
by Sommer Collier — last updated on Jul 14, 2025 
All-Purpose Homemade Vanilla Cake Recipe – This is seriously the BEST Birthday Cake Recipe we’ve ever tasted! Learn How to Make Vanilla Cake from scratch… The easy way!
Why We Love This Homemade Cake Recipe
Even if you consider yourself a cook, rather than a baker, every good cook needs a few go-to desserts in their arsenal. A soft, fluffy and tender vanilla recipe cake is the perfect classic treat to make for work events, potlucks, and of course, birthday parties!
Sommer’s Recipe Notes
We love this vanilla cake recipe because it is so versatile. You can make it as a layer cake, a sheet cake, or even cupcakes. You can frost it with any sort of frosting you like, because what doesn’t go with vanilla?
We love classic vanilla cake as a “birthday cake” because it’s such a crowd-pleaser. And this particular birthday cake recipe is slathered with our Homemade Funfetti Frosting, so it’s perfect for your special day!
This homemade cake recipe uses quality pure vanilla extract and butter instead of oil for a flavorful and delicate crumb! So it is ultra moist, with a bold vanilla flavor… Honestly, it’s about as perfect as a vanilla cake can be.
Whether dressed up for elegant events or served sheet-pan casual (or make cupcakes!), you will absolutely love this easy vanilla birthday cake recipe!
Ingredients You Need
- Cake Flour – You can substitute all-purpose flour + a little cornstarch if needed.
- Baking Powder and Baking Soda – For the most fluffy and tender vanilla cake.
- Salt – A pinch to balance the sweetness.
- Unsalted Butter – For quality control, it’s always better to use unsalted butter and add your own salt.
- Granulated Sugar – Use white sugar or coconut sugar.
- Eggs – 2 large eggs + 1 egg white, at room temperature.
- Buttermilk – Buy it or make it yourself!
- Vanilla Extract – Pure, not imitation.
- Homemade Funfetti Frosting – Check out our vanilla sprinkles frosting recipe! You can also use a vanilla buttercream frosting and top it off with sprinkles for an adorable birthday cake!
How To Make the Best Homemade Cake
Tips for Success – Cake tastes (and feels) best at room temperature, so if you refrigerate the cake, be sure to pull it out of the cold 30-60 minutes before serving. More baking tips below!
Find the full Homemade Cake recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Serving Suggestions
A birthday cake with funfetti icing is all you need to celebrate any special occasion! But sometimes a homemade vanilla cake is just a little bit more special with a side of ice cream or a drizzle of homemade dessert sauce.
Here are some of my personal favorites to go along with this vanilla cake recipe:
- Homemade Vanilla Ice Cream
- Hot Fudge Sauce
- Bubble Gum Ice Cream
- Coconut Milk Ice Cream
- Caramel Sauce
- Blueberry Ice Cream
Homemade Cake Recipe Tips & Tricks
- Buy fresh ingredients. Especially fresh baking soda and baking powder! If you use old or stale ingredients, you won’t get the same results.
- Line the pan(s). If you plan to flip the cake out of the pan, line the bottom with parchment paper before greasing the pan. Trace the bottom of the pans onto the parchment paper and cut the pieces out to fit exactly!
- Measure accurately. Especially the flour! To measure accurately, spoon the flour into the measuring cup until it is heaping, then use the flat edge of a butter knife to knock off the top and level it out.
- Make sure your oven thermostat is accurate. Buy an inexpensive oven thermometer to get an accurate read on your oven. Then adjust the temperature as needed.
Best Homemade Vanilla Cake Recipe + Video
Video
Ingredients
- 2 1/2 cups cake flour (or 2 1/4 cups all-purpose flour + 1/4 cup cornstarch)
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons salt
- 1 3/4 cups granulated sugar
- 3/4 cup unsalted butter, softened (1 1/2 sticks)
- 2 large eggs + 1 egg white
- 1 1/2 cups buttermilk
- 1 tablespoon vanilla extract
- Funfetti Frosting Recipe
Instructions
- Preheat the oven to 350 degrees F. Set out two 9-inch cake pans or one 9X13-inch baking dish. Grease and flour the pans. (If you plan to flip the cake out of the pan, line the bottom with parchment paper before greasing the pan. Trace the bottom of the pans onto parchment paper and cut the pieces out to fit exactly.)
- In the bowl of a stand mixer, cream the butter and sugar on high speed, until ultra light and fluffy. (about 3-5 minutes) Then scrape the bowl with a rubber spatula.
- In a separate bowl, mix the cake flour, baking powder, baking soda, and salt.
- Pour the buttermilk in a large measuring pitcher. Then whisk in the eggs, egg white, and vanilla extract.
- Turn the mixer on low and alternate adding in the flour mixture and the buttermilk, until all is combined. Scrape the bowl again. Then beat again for 15-30 seconds, just until the batter is smooth. Do not over-mix the batter.
- Pour the cake batter in the prepared pan(s) and place on the center rack in the oven. Bake 9-inch pans for 22-25 minutes, or a 9X13-inch pan for 30-35 minutes. Test the cake by inserting a toothpick into the center. If it comes out clean, remove from the oven.
- Cool the cake in the pan for 15 minutes, then carefully flip out onto a cooling rack. Cool completely. Once cooled, frost the cake with Homemade Funfetti Frosting. Then cut and serve!
Notes
Nutrition
Frequently Asked Questions
In order to have a fluffy, light cake, you should use butter. That doesn’t mean that oil doesn’t make a delicious cake, because it totally does! Generally, butter will make a cake fluffier and lighter, and oil will make a cake moist and dense.
Yes! This best vanilla cake recipe converts to gluten-free very well. Use 1-to-1 gluten-free baking flour mix instead of wheat flour.
You can make this vanilla cake recipe up to three days in advance. I recommend making the cakes, then wrap them well with plastic wrap and leave them at room temperature or pop them in the fridge.
Make the frosting when you are ready to serve, and decorate the cake before serving!
Scoop the batter into 24 cupcake liners and bake for approximately 14-16 minutes.
After serving, cover the cake well. Then you can leave it out at room temperature for 4-5 days, or refrigerate it for up to a week.
Yes! Wrap the cake very well with plastic, and freeze for up to 3 months. Thaw at room temperature before serving.
Looking for More Amazing Cake Recipes? Be Sure to Also Try:
- The Ultimate Texas Sheet Cake
- Best Ever Carrot Cake
- Samoas Texas Sheet Cake
- Gooey Butter Cake
- Triple Chocolate Bundt Cake (Olive Oil Cake)
- Butter Pecan Cake
- Lemon Olive Oil Cake
- Apple Sheet Cake with Salted Caramel Frosting
- Lemon Buttermilk Cake
- Homemade Strawberry Cake
- Easy Cream Cheese Pound Cake
- Strawberry Yogurt Bundt Cake
I’m sorry. I just want to get this recipe correct. I do not see what we’re supposed to do with the butter and sugar, or when we add it in to the cake mixture.. or maybe I’m missing the part where you mention it.
Hi Crystal,
No worries! In step 2 you cream the butter and sugar together. Then in step 5 you add all the ingredients together. Happy Baking!
Can I make this cake in a metal 13 x 9 pan? Noticed you used a white porcelain dish. Just wondered if the oven temp. would change? Thank you!
Hi Janet,
Yes, a metal pan would reduce the baking time by a few minutes. I would check it about 5-7 minutes earlier than listed in the recipe. :)
This is the best Vanilla cake ever! Can I post it on my blog? Thanks for sharing!
Added 1/3 cup of lemon zest (peel) and it was heaven!
Thank you so much for sharing your delicious recipe…my baby bear (my daughter) was very happy to have a homemade cake for her 8th birthday made by mama bear (me)! :D