Joanna Gaines Vanilla Cake Recipe

This fluffy, moist Joanna Gaines Vanilla Cake is made with cake flour, buttermilk, and pure vanilla extract, ready in 55 minutes. Slicing through the thick layer of sweet vanilla buttercream reveals an incredibly tender crumb inside. I love how simple yet spectacular this classic bakery-style bake turns out every single time.

Why This Classic Works

Using buttermilk alongside cake flour creates a crumb that is light but holds its shape perfectly. The acid in the buttermilk breaks down gluten strands for maximum tenderness.

I used to overmix vanilla cakes, leading to a dense texture that felt heavy. Once I learned to mix just until the flour disappears, the results became incredibly soft and fluffy.

Joanna Gaines Vanilla Cake Ingredients

For the Cake:

• 2 1/2 cups cake flour
• 1 1/2 cups granulated sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 1 cup unsalted butter, room temperature
• 4 large eggs, room temperature
• 1 cup buttermilk, room temperature
• 1 tbsp pure vanilla extract

For the Vanilla Buttercream:

• 1 1/2 cups unsalted butter, room temperature
• 4 cups powdered sugar
• 2 tsp pure vanilla extract
• 2 tbsp heavy cream

How To Make Joanna Gaines Vanilla Cake

1. Prep the pans: Preheat your oven to 350°F, grease two 8-inch round cake pans with butter, and dust them lightly with flour.
2. Mix dry ingredients: Whisk the cake flour, granulated sugar, baking powder, baking soda, and kosher salt in a large mixing bowl.
3. Cream the butter: Beat the room temperature butter into the dry ingredients using a mixer on low speed until the mixture resembles coarse sand.
4. Add wet ingredients: Whisk the eggs, buttermilk, and vanilla extract together in a separate bowl, then pour into the batter in three additions, beating well after each.
5. Bake the cakes: Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
6. Make the frosting: Beat the room temperature butter for the frosting until smooth, then slowly add powdered sugar, vanilla, and heavy cream until light and fluffy.
7. Assemble the cake: Once the cakes are completely cool, spread a thick layer of buttercream between the layers and smooth the remaining frosting over the top and sides.

Recipe Tips

• Measure flour correctly: Spoon the cake flour into your measuring cup and level it off with a knife to prevent a dense, heavy cake.
• Use room temperature ingredients: Cold eggs or butter will cause the batter to separate and bake unevenly in the oven.
• Cool completely: Never frost a warm cake layer, or the buttercream will melt and slide right off the sides.

What To Serve With Vanilla Cake

Serve a generous slice with a hot cup of black coffee or a tall glass of cold milk. Fresh berries like strawberries or raspberries also cut through the sweetness of the rich buttercream perfectly.

How To Store

Store this cake in an airtight container at room temperature for up to three days, or in the fridge for up to five days. You can also freeze unfrosted cake layers tightly wrapped in plastic wrap for up to three months.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, but the cake will have a slightly heavier texture. You can make a homemade substitute by replacing two tablespoons of each cup of all-purpose flour with cornstarch.

Why did my cake sink in the middle?

Sinking usually happens if the oven door is opened too early or if your baking powder is expired. Always check the dates on your leavening agents before baking.

Can I make this as a sheet cake?

Yes, you can easily adapt this recipe for a sheet pan. Pour the batter into a greased 9×13 inch pan and bake for 35 to 40 minutes at 350°F.

Nutrition

• Calories: 580 kcal
• Total Fat: 32g
• Saturated Fat: 20g
• Cholesterol: 125mg
• Sodium: 320mg
• Total Carbohydrate: 72g
• Protein: 5g

Try More Recipes:

• Joanna Gaines Pulled Pork
• Joanna Gaines Texas Caviar
• Joanna Gaines Chicken Rice Casserole

Joanna Gaines Vanilla Cake

Recipe by Imen Dridi

Servings

10

servings

Prep time

20

minutes

Cooking time

35

minutes

Total time

55

minutes

Joanna Gaines Vanilla Cake features a fluffy, moist crumb made with buttermilk and cake flour, ready in 55 minutes. This classic, bakery-style bake is simple to make and covered in a rich vanilla buttercream for weekend gatherings.

Ingredients

• 2 1/2 cups cake flour

• 1 1/2 cups granulated sugar

• 1 tbsp baking powder

• 1/2 tsp baking soda

• 1 tsp kosher salt

• 1 cup unsalted butter, room temperature

• 4 large eggs, room temperature

• 1 cup buttermilk, room temperature

• 1 tbsp pure vanilla extract

• 1 1/2 cups unsalted butter, room temperature

• 4 cups powdered sugar

• 2 tsp pure vanilla extract

• 2 tbsp heavy cream

Directions

• 1. Prep the pans: Preheat your oven to 350°F, grease two 8-inch round cake pans with butter, and dust them lightly with flour.
• 2. Mix dry ingredients: Whisk the cake flour, granulated sugar, baking powder, baking soda, and kosher salt in a large mixing bowl.
• 3. Cream the butter: Beat the room temperature butter into the dry ingredients using a mixer on low speed until the mixture resembles coarse sand.
• 4. Add wet ingredients: Whisk the eggs, buttermilk, and vanilla extract together in a separate bowl, then pour into the batter in three additions, beating well after each.
• 5. Bake the cakes: Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
• 6. Make the frosting: Beat the room temperature butter for the frosting until smooth, then slowly add powdered sugar, vanilla, and heavy cream until light and fluffy.
• 7. Assemble the cake: Once the cakes are completely cool, spread a thick layer of buttercream between the layers and smooth the remaining frosting over the top and sides.