Ina Garten Vanilla Cake Recipe

Vanilla cake was never my favorite—until I baked this one on a whim for a friend’s birthday. I expected it to be subtle. Safe. Background cake. Instead, it was tender, deeply fragrant, and somehow elegant without trying too hard.

The texture alone caught me off guard. Light but not airy. Rich but not heavy. Here’s how I got it there—and why Ina’s version changed my mind for good.

Why I’d Make It Again

It’s that combination of simplicity and precision that Ina nails every time. This isn’t just cake—it’s balance:

• Buttermilk and butter together give you plush texture without greasiness.
• Cake flour makes it soft enough to eat without frosting (though why would you skip that buttercream?).
• And a full tablespoon of vanilla makes it taste like it came from a tiny Parisian bakery, not your pantry.

Tiny Details, Big Impact

• Cake flour (3 ⅔ cups) – This is what gives the crumb its signature softness. I tried all-purpose once. Regretted it instantly.
• Unsalted butter (1 ½ cups) – Room temp matters. Too cold, and it won’t whip right; too warm, and it’s greasy.
• Granulated sugar (2 cups) – Just the right sweetness. I’ve never needed to tweak this.
• Eggs + extra whites (3 whole, 2 whites) – The extra whites lighten the texture. Don’t skip them.
• Buttermilk (1 ½ cups) – Adds tang and tenderness. I once swapped with milk + lemon juice—it worked, but the real deal is better.
• Pure vanilla extract (1 tbsp) – Yes, a full tablespoon. It perfumes the entire cake.
• Salt + leavening (1 tsp salt, 2 tsp baking powder, ¾ tsp baking soda) – Keeps the structure soft but stable.

For the Buttercream:

• Unsalted butter (1 ½ cups) – Whipped until creamy.
• Confectioners’ sugar (5 ½ cups) – Adds structure without grit.
• Whole milk or cream (⅓ cup) – Heavy cream makes it extra silky.
• Vanilla (1 ½ tsp) – It’s not too much. It’s just right.
• Pinch of salt – Trust me—it rounds everything out.

Swaps That Actually Worked

• No buttermilk? I’ve made it with half yogurt, half milk. Not identical, but close.
• Lactose-free? Used Earth Balance and almond milk in a test—needed extra confectioners’ sugar in the frosting, but it held.
• Want a citrus twist? Add lemon zest to the batter (1 tbsp). It brightens the whole thing.

Lessons From My Oven

What Went Wrong	Why It Happens	How to Fix It
Dense texture	Overmixed the batter	Mix dry ingredients in gently, by hand
Crumbly cake	Measured flour too loosely	Spoon and level—don’t scoop
Frosting too runny	Used milk instead of cream	Add more sugar or chill before using

How to Make Ina Garten’s Vanilla Cake

1. Prep the pans.
   Grease and line three 9-inch pans with parchment. Don’t skip this—nothing worse than a cake that won’t release.
2. Mix dry ingredients.
   Whisk together cake flour, salt, baking powder, and baking soda. Set aside.
3. Cream butter + sugar.
   Beat on high for 3 minutes. You want light and fluffy, not just combined.
4. Add eggs + vanilla.
   Mix in 3 eggs, 2 egg whites, and vanilla. It might look a little curdled—that’s okay.
5. Combine wet + dry.
   Add dry mix on low, then slowly stream in the buttermilk. Don’t overmix—just until it comes together.
6. Bake at 350°F for 23–26 minutes.
   Toothpick should come out clean. Cool fully in pans on a wire rack before frosting.
7. Make the buttercream.
   Whip softened butter, then slowly add sugar, milk, vanilla, and salt. Beat until smooth and creamy.
8. Assemble.
   Level your cakes. Stack with frosting between each layer. Finish with a smooth layer all over using an offset spatula.
9. Chill before slicing.
   One hour in the fridge helps it set and slice cleanly.

Tips I Always Use

• Weigh your batter if you want even layers. I do about 570g per pan.
• Use a long serrated knife to level—don’t saw, just glide.
• A crumb coat makes a big difference. Chill it for 15 minutes before final frosting.

Leftover Notes

• Fridge: Keeps beautifully for 4–5 days, tightly covered.
• Freezer: Freeze layers unfrosted for up to 3 months. Wrap tightly.

Before You Make It…

Q: Can I use all-purpose flour instead of cake flour?
Technically yes—replace 1 cup AP with 1 cup minus 2 tbsp, then add 2 tbsp cornstarch. But the texture won’t be quite as light.

Q: Why do I need the extra egg whites?
They add structure and lightness without extra fat. Makes a softer, fluffier crumb.

Q: Can I make cupcakes instead?
Yes! Bake at 350°F for about 18–20 minutes. Makes roughly 30.

Try More Recipes:

• Ina Garten Mandel Bread
• Ina Garten Chocolate Lava Cake
• Ina Garten Banana Pudding