This year for his birthday, my hubs requested my Easy Vanilla Cake with Buttercream Frosting. And boy did it not disappoint, he and the girls were fighting over each bite of the last big piece! This cake is semi-homemade, ultra-moist, perfectly sweet, and topped with from-scratch buttercream frosting. It has the softness and density you expect from bakery cake, but comes together with a couple of simple pantry ingredients.
This vanilla cake will be your new go-to recipe for birthdays, graduations, or pretty much any occasion! The bakery-style result with such little effort and time makes it a winner in my book!
The Vanilla Cake
All you need is a few simple ingredients for the Vanilla cake:
- White Cake Mix
- Vanilla Pudding Dry
- Egg whites
- Vegetable Oil
Simply add the dry vanilla pudding in with the cake mix, and prepare the ingredients using the instructions right on the box. Bake according to package instructions for the type of pan, and cake size you are making. For 2, 8-inch rounds, it took about 25 minutes for them to bake from start to finish.
This is my favorite way to prepare cake pans – Grease with non-stick cooking spray, line with parchment cut out to fit the pans, then grease again with non-stick cooking spray. The cakes will come out of the pan without cracking or crumbling, or sticking. It is the most reliable way I have found, absolutely no-fail!
Buttercream frosting is also very simple to make, but this part is totally from-scratch! All you need is:
- Unsalted Butter
- Powdered Sugar
- Heavy Cream
- Vanilla Extract
- Pinch of Kosher Salt
It is best to soften the butter for several hours, preferably overnight. After the cakes have finished cooling completely, beat the softened butter over medium speed using an electric mixer until soft and creamy. Gradually stir in the powdered sugar, scraping down the sides of the mixing bowl periodically. Next, beat in the vanilla extract, and 2 tablespoons of heavy cream. Beat for 2 more minutes over medium speed, then continue adding the heavy cream until desired consistency has been reached.
This buttercream frosting recipe is perfect for 12-18 well-frosted cupcakes (or 24 with a single, even layer), or 2 – 8inch round cakes. It will make plenty for a sheet cake too!
This really is my favorite white/vanilla cake recipe! I haven’t found another recipe that can compete with the perfect flavor, moistness, and texture. That is why it is one of my most requested cakes!
Annabelle has asked that I make this again for her birthday in April. And I’ll probably have to double the recipe then to make cupcakes too! Which are also fabulous!
You can top this cake with fresh fruit, sprinkles, or even flowers depending on the occasion. We love it with some brightly colored sprinkles so the girls can help decorate!
If you’re looking for my go-to Chocolate Cake, this one is a real winner – made completely from scratch!
Easy Vanilla Cake with Buttercream Frosting
- 1 15.25oz Box White Cake Mix
- 1 3.4oz Box Dry Vanilla Pudding
- Vegetable Oil (per cake mix instructions)
- Water (per cake mix instructions)
- Egg whites (per cake mix instructions)
- 1 cup Softened Unsalted Butter (2 sticks)
- 4.5 cups Powdered Sugar
- 1 Tbsp High Quality Vanilla Extract
- 4-5 Tbsp Heavy Whipping Cream
- 1 pinch Kosher Salt
- Preheat oven to 350 degrees (or temperature stated on cake mix box), and grease cake pan(s) with preferred method. I like to use non-stick cooking spray, parchment, and more non-stick cooking spray.
- Pour cake mix into a large mixing bowl with the dry pudding mix. Add in the ingredients stated on the box, and prepare as directed.
- Transfer the cake mix evenly into the prepared cake pan(s), being sure to tap the pan on the counter twice before baking to release any air bubbles.
- Bake according to package instructions, or until a toothpick inserted into the cake comes out clean. Let the cakes rest in the pan(s) for 5-10 minutes. Turn them out onto a wire rack to finish cooling completely.
- Soften butter for several hours, preferably overnight.
- Beat the softened butter over medium speed using an electric mixer until soft and creamy.
- Gradually stir in the powdered sugar, scraping down the sides of the mixing bowl periodically.
- Beat in the vanilla extract, and 2 Tbsp of heavy cream. Beat for 2 more minutes over medium speed, then continue adding the cream until desired consistency has been reached.
- Frost cake immediately. This recipe makes plenty for a batch of cupcakes, or a 2-layer 8-inch cake.
Like this recipe? Try my Best Ever Carrot Cake next!
- Easy Sweet and Sour Meatballs
- Sicilian Scampi
- Easy Jambalaya Recipe
- Molten Chocolate Cakes
- Copycat Applebee’s Chicken Wonton Tacos
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