A classic vanilla cake recipe, made completely from scratch! Ditch the box mixes — you’ll love how easy, moist and fluffy this homemade vanilla cake is!
I’m back in cold, snow-covered Pennsylvania after a long, wonderful (if not very warm… we arrived in the midst of a cold spell!) weekend in Florida with family. My cousin and my sister both ran in the Disney marathon and I nearly screamed a lung out on the Tower of Terror 😱.
My sister had a bad cold for the trip but still managed to run the Disney marathon and beat her own time, despite being barely able to even talk. I caught the cold on the way back home and don’t seem to be able to muster up the energy to change out of sweatpants or cook myself anything other than vanilla cake. The endurance gene skipped right over me, I swear.
Orrrrr, maybe it just exhibits itself in different ways. There’s no way I could run a marathon, but I can endure recipe fail after recipe fail after recipe fail until I land on the most perfect vanilla cake recipe there ever was.
Completely cloaked in chocolate frosting, naturally.
This vanilla cake recipe has been a long time coming. The journey began with my pineapple upside-down cake and was continued with my marble cake recipe — if you recall it took me almost a dozen attempts to get the vanilla cake base of those recipes right. A few more tweaks were still needed to make this a perfect standalone vanilla cake recipe, but, after a lot of wasted ingredients, we have arrived.
Looks like I can endure after all.
Tips for making the perfect vanilla cake recipe
- It’s best if all of your ingredients are at room temperature. I like to set out my butter, eggs, and buttermilk early in the morning so that they have reached room temperature by the time I am ready to bake.
- Don’t switch out the oil for more butter. This vanilla cake recipe uses both butter and oil because it gives it the best possible taste while still preserving the soft, fluffy texture that you want. Using all butter will actually likely make your cake more dense and dry. You can, however, substitute vegetable oil for the canola oil without issue.
- Make sure that your vanilla cake cools completely before frosting! If it’s warm at all, it’s likely to melt the frosting, leaving you with a big mess (ask me how I know…).
- Store your finished vanilla cake in an airtight container (like an airtight cake carrier). It will keep at room temperature for several days, or longer if stored in the refrigerator.
Be sure to check out my most recent video where I walk through all the steps to make the perfect vanilla cake, completely from scratch (printable recipe is just below the video).
Make sure that you also check out my favorite chocolate cake recipe!!
Enjoy!
How to Make Vanilla Cake
Ingredients
- ½ cup unsalted butter softened to room temperature (113g)
- ½ cup canola oil* (120ml)
- 1 ½ cup granulated sugar (300g)
- 4 eggs room temperature preferred
- 1 Tablespoon vanilla extract
- 3 cups all-purpose flour (375g)
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cup buttermilk room temperature preferred (300ml)
- 1 batch Chocolate Frosting
Instructions
- Preheat oven to 350F (177C) and prepare two deep 8" round cake pans** by lining the bottoms with parchment paper and lightly greasing the sides. Set aside.
- In the bowl of a stand mixer (or in a large bowl using an electric mixer) cream together the butter, canola oil and sugar until creamy and well-combined.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
- Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour mixture and mixing until just combined after each addition. The batter should be smooth and completely combined, but avoid over-mixing.
- Evenly divide batter into your prepared cake pans, and bake on 350F (175C) for 30-35 minutes. When the cake is done, the surface should spring back to the touch and a toothpick inserted in the center should come out mostly clean with few moist crumbs (no wet batter).
- Allow cakes to cool in their cake pans for 10-15 minutes before inverting onto cooling rack to cool completely before frosting.
- Frost cake using my chocolate frosting (or see notes for other favorite frosting options) and decorate with sprinkles (if desired).
Notes
Frosting Options
The chocolate frosting I linked to in the ingredients is my favorite pairing with this cake, but here are some other great options:How to Make Into Vanilla Cupcakes:
Fill cupcake liners no more than ¾ of the way full. Bake on 350F for 17-18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs or clean. This recipe will make approximately 24 cupcakes.Nutrition
Jasmin
This is my favorite vanilla cake! Thank you very much. I have two questions. How many cups and grams of batter does this recipe make? What adjustments would I need to make to the recipe if I want to use 3 8-inch cake pans?
Emily @ Sugar Spun Run
Hi Jasmin! It makes about 8 cups of batter. We suggest you increase the recipe by 50% to fill 3 8-inch pans!
Jasmin
Thanks again!
Michelle
Can I use cake flour instead of All purpose flour?
Emily @ Sugar Spun Run
Yes you can. We hope you love this cake, Michelle!
Maryann
I made this cake with stevia and added bananas, cinnamon, nutmeg and walnuts for a friend’s Birthday. It turned out great. It was soft and springy, it had a great crumb. I find most white/vanilla cake recipes are more like biscuits or bread and not like cake. So I usually use cake mixes, that I modify. This will be my new go to cake recipe.
Emily @ Sugar Spun Run
We’re so glad you liked it, Maryann! We have lots more that you’ll probably like, including our Banana Cake and our Hummingbird Cake. Give them a try and let us know how you like them too! 😊
Mary
Hi Sam,
I was wondering if I can bake this in a sheet cake pan?
Emily @ Sugar Spun Run
Hi Mary! This batter will fit in a 9 x 13. Others have reported a 30 minute bake time. Enjoy! 🙂
Aileen
Can I use plain yogurt unsweetened instead buttermilk?
Emily @ Sugar Spun Run
Hi Aileen! We have not tried it, however, others have done so with success. You could also use our buttermilk substitute. Enjoy! 🙂
Roxann Gomez
Hi good day, I tried this recipe and my cake came out very heavy. All ingredients was at room temperature. I made my own buttermilk with 1 cup milk and 1 1/2 tbsp vinegar. I used evaporated milk because i didn’t have full cream milk. I was wondering how i used the evaporated milk was the reason for the cake coming out heavy.
Sam
Hi Roxann! I would definitely try again with regular milk, the cake should not be heavy. Also make sure you do not over-mix the batter. I hope that helps!