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How to make Vanilla Cake | Perfect Vanilla Cake Recipe

How to make Vanilla Cake | Perfect Vanilla Cake Recipe

I’m sharing with you How to make Vanilla Cake. This Vanilla Cake Recipe is soft and fluffy and covered in Vanilla Swiss Meringue Buttercream. It’s easy to make so don’t be scared away by making a vanilla layer cake.



2 Cups | 250g Flour
1⅓ Cups | 260g White Sugar
1 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
2 Sticks | 1 Cup | 225g Butter
3 Eggs
½ Cup | 125ml Milk
½ Cup Sour Cream
1 Tbsp Vanilla

5 Eggs Whites
1½ Cups | 300g White Sugar
2 Sticks | 1 Cup | 225g Butter
2 tsp Vanilla


In your stand mixer or large bowl mix together the flour, half of the sugar, baking powder, baking soda and salt until combined. Add in the butter and combine on low speed until it resembles course sand.
In a small bowl combine the eggs, the remaining sugar, the milk, sour cream and vanilla. Mix with a whisk until well combined.
Pour half of the wet ingredients into the bowl with the dry and mix on low speed until combined. Add the remaining wet ingredients and mix for a further minute until combined.
Divide the cake batter between three 6 inch or 15cm cake tins or two 8 inch or 20cm tins. Bake in a 180C/350F oven for 25-30 minutes or until the centre of the cake spring back when pressed.
To make the Swiss Meringue Buttercream combine the egg whites and sugar in a heat proof bowl. Place the bowl over a pot of simmering water and heat while stirring until the sugar has dissolved. Test it between your fingers to make sure you can no longer feel any sugar granules.
Pour the egg and sugar mixture into the bowl of your stand mixer and whip on medium speed until the meringue has cooled and is at the stiff peak stage, around 10 minutes.
Add in the butter in a spoonful at a time until well incorporated, continue to whip until the buttercream is silky smooth. Finally add the vanilla and mix to combine.
Add a ⅓ cup of buttercream between each cake layer, smoothing it out evenly. Flip the final cake layer upside down so the top of the cake is completely flat. Apply a thin crumb coat to the whole cake and place into the fridge for at least 30 minutes to set.
Add a final layer of buttercream to the cake and let it set in the fridge for at least 30 minutes before slicing.


Natural unsweetened yoghurt or greek yoghurt can be substituted for sour cream.