This fluffy vanilla cake defies the law of scratch cakes being super dense! It’s moist, super fluffy, and perfectly vanilla-y! I used my All-Butter American Buttercream on this cake. This recipe is easily doubled as well.
Fluffy Vanilla Cake
Preheat your oven to 350 degrees F. Prepare two 8" pans with my non-stick pan spread and place a piece of parchment paper into the bottom of each pan.
In a medium sized bowl, whisk together your flour, baking powder, and salt. Set aside.
In a separate medium sized bowl, whisk together your eggs, milk, and vanilla. Set aside.
Place your unsalted butter and granulated sugar into the bowl of your stand mixer with your paddle attachment.
Cream your butter and sugar together on medium speed until light and fluffy (2-3 minutes). Scrape down the bottom and sides of your bowl.
With your mixer on low speed, slowly add half of your wet ingredients.
With your mixer still on low, slowly add half of your dry ingredients.
With your mixer still on low, add the remaining of your wet ingredients.
Again, with your mixer still on low, add the remaining of your dry ingredients.
Before the ingredients are fully incorporated, stop your mixer and remove the bowl from your stand mixer.
Using a rubber spatula, scrape down the bottom and sides of your bowl and fold in any ingredients that weren't fully incorporated.
Divide the batter between your two 8" prepared pans.
Bake for 24-28 minutes until a toothpick inserted in the middle comes out clean.
Remove from the oven and let cool in the pans for 5 minutes.
Remove from the pans and let completely cool on a cooling rack.
When completely cool, assemble with buttercream and enjoy!
Here are some products that I recommend for this recipe!