This is the only vanilla cake recipe you'll ever need! It bakes up soft, buttery, and moist, with a fine, delicate crumb. So easy it's practically foolproof, and it all comes together in just one bowl. Simple, versatile, and so delicious!
Preheat the oven to 325 degrees F, mist three 6-inch cake pans*** with non-stick spray, and line them with circles cut from parchment paper.
Place the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in the bowl of an electric mixer, and stir on low speed to combine.
Add the butter, mixing on medium-low speed until the mixture resembles damp sand (about 1 minute.
Add the eggs, one at a time, scraping the bottom and sides of the bowl to be sure all of the ingredients are fully incorporated.
Add the yogurt, milk, and vanilla.
Mix on medium speed for 2 to 3 minutes, to aerate the batter and build the cake's structure.
Divide the batter equally between the prepared pans, and bake for 30 to 40 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs.
Cool completely before filling and frosting.
* Learn more about cake flour here: Why Use Cake Flour? ** If you don't have buttermilk, you can substitute by stirring 2 teaspoons of white vinegar or lemon juice into 2/3 cup of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled. *** This layer cake can also be baked in two 8-inch or 9-inch diameter cake pans. The cake layers may bake up slightly thinner, and the bake times may need to be adjusted. Click here for the cupcake version of this recipe: Perfect Vanilla Cupcakes from Scratch.