I enjoy this recipe because it’s made completely from scratch yet remains simple and reliable. I like how the cake layers bake up evenly and stay moist, making them perfect for stacking and decorating. The vanilla buttercream is creamy and smooth, and I love how customizable the final look is with sprinkles or other decorations.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Vanilla Dream Cake 2 ¼ cups all-purpose flour 2 teaspoons baking powder 2 teaspoons baking soda ½ teaspoon salt 2 cups water 2 cups granulated sugar 6 tablespoons unsalted butter 2 tablespoons vegetable oil 1 tablespoon vanilla extract 1 vanilla bean, scraped, or 1 tablespoon vanilla bean paste 2 large eggs
Vanilla Buttercream 1 cup (2 sticks) unsalted butter, room temperature 4 cups powdered sugar 1 tablespoon vanilla extract 2 to 3 tablespoons heavy cream, half and half, or milk
For Decoration (Optional) ½ cup rainbow sprinkles
Directions
I start by preheating my oven to 350°F and buttering two 8-inch round cake pans. In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt, then set it aside. In a saucepan over medium-high heat, I combine the water and sugar and bring it to a gentle simmer, stirring until the sugar dissolves. I remove it from the heat, add the butter, and stir until melted, then chill the mixture in the refrigerator until it’s no longer warm.
Once chilled, I whisk in the vegetable oil, vanilla extract, and vanilla bean scrapings, then beat in the eggs. I add the dry ingredients and whisk until the batter is smooth. I divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. I let the cakes cool completely in the pans before frosting.
For the buttercream, I cream the butter in a stand mixer until light and fluffy. I add the powdered sugar one cup at a time, mixing well after each addition. I increase the speed, add the vanilla extract and 2 tablespoons of cream, and beat until smooth and airy. If needed, I add the remaining cream to reach the desired consistency.
To assemble, I place one cake layer on a serving plate, spread a thick layer of frosting on top, then add the second layer. I apply a thin crumb coat if desired, chill briefly, then finish with a final smooth layer of frosting. I decorate with sprinkles and serve.
Servings and Timing
I typically slice this cake into 10 to 12 servings. The total time is about 1 hour and 20 minutes, including 25 minutes of prep, 25 minutes of baking, and additional cooling and decorating time.
Variations
I sometimes add a layer of fruit preserves or fresh berries between the cake layers for extra flavor. When I want a richer frosting, I use heavy cream instead of milk. I also enjoy adding food coloring to the buttercream for themed celebrations.
Storage/Reheating
I store the cake covered in the refrigerator for up to 4 days. Before serving, I let it sit at room temperature for about 30 minutes so the cake and frosting soften nicely.
FAQs
Can I make this cake ahead of time?
I often bake the cake layers a day in advance and frost them the next day.
Can I freeze the cake layers?
I freeze the unfrosted layers tightly wrapped for up to 2 months.
Why do I chill the butter mixture?
I chill it so the eggs don’t cook when mixed in and the batter stays smooth.
Can I use only vanilla extract?
I can use only extract, but the vanilla bean adds deeper flavor.
How do I know when the cake is done?
I check by inserting a toothpick into the center and making sure it comes out clean.
Can I use different pan sizes?
I can, but baking times may change depending on pan size.
How thick should the frosting be?
I like it thick but spreadable, adding cream slowly to adjust.
Can I make this cake dairy-free?
I can substitute dairy-free butter and milk alternatives.
What’s the purpose of a crumb coat?
I use it to trap crumbs and create a smooth final finish.
Can I skip the sprinkles?
I often skip them or replace them with fruit or chocolate shavings.
Conclusion
I keep this homemade vanilla cake as one of my favorite go-to celebration desserts because it’s classic, dependable, and always a crowd-pleaser. From the soft cake layers to the creamy buttercream, it’s a recipe I return to whenever I want something truly special.
A classic homemade vanilla cake that’s rich, moist, and fluffy, layered with smooth vanilla buttercream for a timeless, comforting dessert perfect for celebrations.
Ingredients
2 1/4 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
2 cups water
2 cups granulated sugar
6 tbsp unsalted butter
2 tbsp vegetable oil
1 tbsp vanilla extract
1 vanilla bean, scraped or 1 tbsp vanilla bean paste
2 large eggs
1 cup unsalted butter, room temperature (for buttercream)
4 cups powdered sugar
1 tbsp vanilla extract (for buttercream)
2–3 tbsp heavy cream, half and half, or milk
1/2 cup rainbow sprinkles (optional)
Instructions
Preheat oven to 350°F (175°C) and butter two 8-inch round cake pans.
Whisk flour, baking powder, baking soda, and salt together in a bowl.
In a saucepan, bring water and sugar to a gentle simmer, stirring until dissolved. Remove from heat, add butter, and stir until melted. Chill until no longer warm.
Whisk vegetable oil, vanilla extract, vanilla bean, and eggs into the cooled mixture.
Add dry ingredients and whisk until smooth.
Divide batter evenly between pans and bake for 25–30 minutes, until a toothpick comes out clean.
Cool cakes completely before frosting.
For buttercream, beat butter until fluffy. Add powdered sugar gradually.
Beat in vanilla extract and cream until smooth and spreadable.
Assemble cake with frosting between layers, apply crumb coat if desired, chill briefly, then finish frosting.
Decorate with sprinkles and serve.
Notes
Cool cake layers completely before frosting.
Chilling the crumb coat helps achieve a smooth finish.
Heavy cream creates a richer buttercream.
Customize with fruit fillings or colored frosting.
