Magnolia Vanilla Cake Recipe
The Magnolia Vanilla Cake recipe features a light, fluffy vanilla cake with a rich, buttery flavor. Perfectly paired with a creamy, smooth buttercream frosting, it’s a timeless dessert that’s both elegant and easy to make. Ideal for celebrations, this cake is sure to delight vanilla lovers everywhere.
Equipment
- Mixing bowls (2 large)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Cake pans (two 8-inch or 9-inch)
- Parchment paper (optional, for lining pans)
- Cooling rack
- Spatula
Ingredients
For the Cake
- 3 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- ¾ teaspoon salt
- 1 ¼ cups unsalted butter softened
- 2 ½ cups granulated sugar
- 5 large eggs room temperature
- 1 ½ tablespoons pure vanilla extract
- 1 ¼ cups whole milk room temperature
For the Buttercream Frosting
- 1 ¼ cups unsalted butter softened
- 5 cups powdered sugar
- 2 ½ teaspoons pure vanilla extract
- 3 tablespoons whole milk more if needed
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, and salt. In another bowl, cream the butter and sugar until light and fluffy. Beat in eggs, one at a time, then add vanilla. Gradually mix in the dry ingredients alternating with milk until smooth.
- Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Beat softened butter until smooth, then gradually add powdered sugar, vanilla, and milk. Whip until light and fluffy. Adjust the milk if the frosting is too thick.
- Place one cake layer on a serving plate, spread a layer of buttercream on top, then place the second layer on top. Frost the entire cake with the remaining buttercream.
- Serve and enjoy your Magnolia Vanilla Cake Recipe!
Notes
❖ Storage: This cake will stay fresh for up to 3 days at room temperature. If you want to keep it for longer, store it in the fridge for up to 5 days. Allow it to come to room temperature before serving for the best taste and texture.
❖ Customization: Feel free to add your own twist to this cake. You can add a handful of fresh berries, a sprinkle of lemon zest, or a drizzle of caramel sauce for extra flavor.
❖ Cake Variations: If you prefer a lighter, fluffier texture, you can substitute half of the all-purpose flour with cake flour.