1-First Step: Get everything ready Begin by preheating your oven to 350 F, which is 180 C. Grease and line two 8-inch round cake pans or one deep 9-inch pan, depending on how you want to serve the cake. If you are baking for a smaller household, you can also make cupcakes from the same vanilla cake recipe and adjust the baking time. Take the eggs, milk, and butter out ahead of time so they can come to room temperature. This helps the batter mix more evenly and gives the cake a finer crumb. Measure all your ingredients before you begin, since quick and steady mixing matters in this recipe.

2-Second Step: Mix the dry ingredients In a medium bowl, whisk together the flour, baking powder, and salt. This simple step spreads the baking powder evenly through the flour, so the cake rises in a more balanced way. If you are using a gluten-free blend, whisk it just as you would regular flour to remove lumps and keep the texture light. Set the bowl aside while you work on the wet ingredients. Keeping the dry ingredients ready first makes the whole process smoother, especially when you are baking after a long day.

3-Third Step: Cream the butter and sugar In a large mixing bowl, beat the 115g unsalted butter and 1 1/2 cups caster or superfine sugar until the mixture looks pale and fluffy. This usually takes about 3 to 4 minutes with a hand mixer. Scrape down the sides of the bowl so everything blends evenly. This step matters because it adds air to the batter, which helps create a lighter cake. If your butter is still a little firm, let it sit a bit longer at room temperature before mixing. Soft butter blends better and gives you a smoother batter.

4-Fourth Step: Add the eggs, vanilla, and oil Add the 4 large eggs one at a time, mixing well after each addition. This keeps the batter smooth and helps prevent curdling. Next, mix in the 3 teaspoons vanilla extract and 3 teaspoons vegetable or canola oil. The oil is a small but smart addition because it helps the vanilla cake stay moist for 4 days. If you are baking for a celebration and want the cake to taste fresh the next day, do not skip it. For a dairy-free version, this same method works well with suitable plant-based replacements.

5-Fifth Step: Add the flour mixture and milk Add the flour mixture in three parts, alternating with the 1 cup full-fat milk. Begin and end with the flour mixture. Mix on low speed or stir gently by hand, just until the batter comes together. Overmixing can make the cake dense, so stop as soon as you no longer see dry flour. The batter should look smooth and thick, but still easy to pour. If you want a slightly lighter flavor, you can add a touch more vanilla, but stay close to the measurements for the best texture.

6-Sixth Step: Bake the cake layers Divide the batter evenly between your prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Oven times can vary, so begin checking at the 25-minute mark. Let the cakes cool in the pans for about 10 minutes before turning them out onto a wire rack. Cooling them properly helps the layers stay intact and makes frosting easier later on. If you are making cupcakes, start checking them a little earlier.

7-Seventh Step: Make the vanilla buttercream While the cake cools, beat the 225g unsalted butter until smooth. Add the 500g sifted icing sugar gradually, mixing on low speed at first so the sugar does not fly everywhere. Add the 3 teaspoons vanilla extract and 2 to 4 tablespoons milk, then beat until fluffy and spreadable. If the frosting feels too thick, add a little more milk, one teaspoon at a time. If it feels too soft, add a bit more sifted icing sugar. This frosting is great for layering, piping, or simply spreading with a knife for a more relaxed look.

8-Eighth Step: Assemble and serve Once the cake layers are completely cool, spread buttercream between the layers and over the top and sides. For a smooth finish, use an offset spatula or the back of a spoon. If you like a more homemade look, make soft swoops in the frosting and top with sprinkles, berries, or a few edible flowers. Let the cake sit for about 20 to 30 minutes before slicing so the frosting can set slightly. This vanilla cake recipe tastes wonderful with tea, coffee, or a cold glass of milk. It is the kind of dessert that feels right for both simple family dinners and special celebrations.