Craftsy Cakes

I recently posted a Swiss meringue buttercream recipe and showed a video using it with a light and fluffy vanilla cake. After that, I received a lot of comments about that cake. Everyone wanted the recipe. The thing is, it’s hard to find a great vanilla cake recipe. For some reason, chocolate is easy because it uses a ton of cocoa powder for great flavor, and it uses oil for moisture. But a vanilla cake is pure in its form and has nothing to hide behind. A great vanilla cake should taste moist yet fluffy, buttery with a perfect balance of sweetness. I’ve searched high and low and tried my fair share of vanilla cakes until I’ve tested and tweaked this recipe right here.

Perfectly Fluffy Vanilla Cake

The vanilla or birthday cake is moist, with a delicate crumb, and packed with flavor
Prep Time 20 minutes
Cook Time 30 minutes
Course Dessert


  • 226 g (1 cup) unsalted butter room temperature
  • 400 g (2 cups) granulated sugar
  • 2 eggs separated, room temperature
  • 2 tsp vanilla extract
  • 240 g (2 cups) cake flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 225 g (1 cup) buttermilk


  • Preheat the oven to 160 C and prepare two 8-inch pans by greasing the sides and placing baking paper at the bottom. Set aside.
  • In a large bowl, cream together butter and sugar.
  • Add in egg yolks and vanilla, mixing until fully combined.
  • In a separate bowl combine flour, baking powder, and salt.
  • Add 1/3 of the flour mixture, followed by 1/2 cup of buttermilk. Repeat the additions, 1/3 cup flour mixture, 1/2 cup buttermilk, and the final 1/3 cup flour mixture. Only mix until the flour mixture is incorporated, about 30 seconds.
  • Beat egg whites separately in a small bowl until it reaches a stiff peak.
  • Fold egg whites into the batter and mix just until incorporated.
  • Pour batter into prepared pans and spread into even layers.
  • Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs only. Let them cool in the pans.



  • The cakes can be made in advance and frozen in airtight cling wrap.
  • If buttermilk is not available, use regular full-fat milk with 2 tablespoons of vinegar and mix. Make sure that the milk plus vinegar together make 1 cup.
  • Cake flour is a light, finely milled flour so it gives a very light and tender texture. I don't prefer to substitute this ingredient if it's not available.
Keyword banana cake, birthday cake, birthday cake recipe, cake recipe, vanilla cake, vanilla cake recipe

4 Responses

  1. Hi dear. Thank u so much fr the recipe. Where do u get cake flour from in dubai? I am not able to find it here. Yea

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