A perfectly plush, soft, classic vanilla cake recipe made entirely from scratch! It’s so simple to make, and tastes much better than a box mix! Recipe includes a how-to video.
A Classic Vanilla Cake, Made Entirely From-Scratch
Every baker needs a solid vanilla cake recipe in their repertoire, and today’s recipe is just that.
It’s soft, plush, and perfectly moist. Not to be confused with my white cake, this recipe is a beautiful pale golden color and distinctly vanilla flavored. It pairs beautifully with any frosting, although a traditional chocolate frosting is my favorite finish!
Like my chocolate cake, this has been one of my most popular recipes for years (and you may recognize it as the base for both my pineapple upside-down cake and my marble cake). It’s a simple, classic, and incredible vanilla cake. So many of you have tried and loved this recipe, and while the recipe remains exactly the same, I thought it was about time for a facelift with new photos and a new video.
The flavor and texture of this cake is so much better than box-mix, and the preparation is almost as easy. I’ve included a few tips below to help you be successful, so make sure to read all the notes before you get started.
What You Need
After testing many versions and combinations of ingredients, I’ve found that a good vanilla cake needs the following ingredients:
- Oil AND butter. A blend of these two ingredients gives the cake the best possible flavor and texture. Butter provides flavor while oil adds moisture and keeps it from being too dry. A cake made with all oil would be moist but lacking in flavor, and an all-butter cake may have a more buttery taste, but would be more dry. Any neutral cooking oil will work here, but I typically recommend using either vegetable or canola oil. For the butter, unsalted is best so we have maximum control over the flavor of the cake
- Sugar. Plain granulated sugar works best. Brown sugar would add moisture, but would detract from the classic vanilla flavor and even weigh down the cake a bit.
- Eggs. You’ll need four eggs, and it’s best if you bring them to room temperature before adding them (this helps them incorporate into the batter more evenly).
- Vanilla. You can’t have vanilla cake without vanilla! I recommend using a good quality vanilla extract, so if you’ve got a batch of homemade vanilla extract, use it here!
- Flour. I developed this vanilla cake recipe to be work with all-purpose flour and that’s what I always use. However, you *could* use cake flour instead. To substitute by weight, you would use the same amount, but if you are using measuring cups you will need to substitute your flour properly.
- Baking powder. I know a tablespoon of baking powder may seem like a lot, but that’s not a typo. Always make sure your baking soda is fresh and avoid using a generic brand, which I’ve had mixed results with in the past.
- Salt. You can just use plain table salt.
- Buttermilk. I strongly recommend using full-fat buttermilk for the best flavor and texture. While I do have a buttermilk substitute, it doesn’t really make this vanilla cake quite as moist and flavorful as I like it to be, so now I strictly recommend using real buttermilk. And no, you do not *need* to have baking soda in a recipe in order to use buttermilk; we’re using it for its moisture and flavor here!
SAM’S TIP: One of the biggest mistakes you can make with this recipe is neglecting to measure your flour properly. If you over or under-measure your flour, your cake will not turn out right! Use the right method, be as precise as possible, and use a kitchen scale if you have one.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Vanilla Cake
- Cream the butter, oil, and sugar in the bowl of a stand mixer.
- Add the eggs one at a time, beating well after each addition. Then, add your vanilla and stir to combine.
- Combine your dry ingredients in a separate bowl, then add about ⅓ of the mixture into your bowl. Use a spatula to gently stir until just combined. Follow this with about ½ of your buttermilk, and stir again until just combined. .
- Add ½ of the remaining dry ingredients stir, and then add the remainder of the buttermilk. Finish with the final portion of dry ingredients and use your spatula to make sure the batter is smooth–do NOT overmix!
- Divide the batter evenly into two greased baking pans.
- Bake, then use a toothpick to test for doneness. Let the cakes cool in their pans a bit before inverting onto a cooling rack, where they’ll need to cool completely before frosting.
SAM’S TIP: While a toothpick that comes out clean indicates a fully baked cake, an over-baked cake will also yield a clean toothpick. It’s best to pull your vanilla cake out of the oven when a toothpick shows moist crumbs!
Frequently Asked Questions
Yes! This vanilla cake recipe will make 24 vanilla cupcakes. I’ve included instructions for cupcakes in the recipe notes.
A cake that has been over-baked or one in which too much flour was used will be crumbly when cut into. If you invert the cake too soon or try to handle it while it’s too warm, this could also make it break.
Cakes made from scratch require a bit more care and technique than those that come from a box-mix. When making any cake from scratch, take care to not over-mix, over-bake, or use too much flour, or the cake can end up tasting like cornbread. This applies to any cake that is made from scratch, not just this recipe!
What causes dry cake?
Dryness is typically the biggest complaint bakers have when making a cake from scratch, so I thought this FAQ deserved its own space. There are three main causes for a dry cake: over-measuring the flour (addressed above), over-mixing, and over-baking.
- Do not over-mix your batter! Mixing the batter properly can be tricky and this is often where most mistakes are made with homemade cakes. To avoid over-mixing, thoroughly cream together the wet ingredients, particularly the butter, sugar, oil, and eggs. I highly recommend using an electric mixer for this step! However, once you get to the point of combining your wet and dry ingredients, you need to be gentle and fold by hand using a spatula. Alternate adding the dry ingredients and the buttermilk, folding thoroughly, but not aggressively. The batter will be smooth and mostly cohesive; there may be some small lumps remaining, but that’s fine! Also, remember that while over-mixing can make your vanilla cake both dry and dense, under-mixing has its own risks and should be avoided as well!
- Do not over-bake your cake! Even a minute too long in the oven can cause a cake to be too dry and dense. When baking, place your cake pans on the center rack of your oven and always make sure your oven is running at the proper temperature (most ovens do not, so keep a thermometer in yours!). Don’t check your vanilla cake too early (that can make it sink!), but do keep an eye on it. When your cake is ready to come out of the oven, the center should spring back if lightly touched–it should not deflate or appear jiggly. You can also use the toothpick test to check for doneness. To do this, simply insert a toothpick in the center of your cake; it’s done if the toothpick comes out with a few moist crumbs (not wet batter). Once your vanilla cake is done, let it cool in the pan for only 10-15 minutes before running a knife around the edge and inverting it onto a cooling rack to cool completely.
SAM’S NOTE: Under-mixing your cake batter, not baking the cake for long enough, or opening the oven door too frequently while the cake bakes can cause the cake to sink as it cools.
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Vanilla Cake
Ingredients
- ½ cup (113 g) unsalted butter softened to room temperature
- ½ cup (120 ml) avocado, canola or vegetable oil¹
- 1 ½ cup (300 g) granulated sugar
- 4 large eggs room temperature preferred
- 1 Tablespoon vanilla extract
- 3 cups (375 g) all-purpose flour²
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cup (300 ml) buttermilk room temperature preferred
- 1 batch Chocolate Frosting click link for recipe, or use one of the other frostings recommended in the notes below
Recommended Equipment
Instructions
- Preheat oven to 350F (177C) and prepare two deep 8" round cake pans³ 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.½ cup (113 g) unsalted butter, ½ cup (120 ml) avocado, canola or vegetable oil¹, 1 ½ cup (300 g) granulated sugar
- Add eggs, one at a time, beating until thoroughly combined after each addition.4 large eggs
- Stir in vanilla extract.1 Tablespoon vanilla extract
- In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.3 cups (375 g) all-purpose flour², 1 Tablespoon baking powder, ½ teaspoon 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 thoroughly combined, but there may be some small lumps in the batter and avoid over-mixing (and do not use your electric mixer or stand mixer for this step).1 ¼ cup (300 ml) buttermilk
- 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).1 batch Chocolate Frosting
Notes
¹Cooking oil
You may use any neutral cooking oil instead of vegetable or canola oil. I generally don’t recommend olive oil, which is heavier and has a distinct flavor that could affect the end taste result of your cake.²Cake Flour
You may substitute cake flour for all-purpose flour. Use 3 ⅓ cups or 375g of cake flour.³Different size baking pans
- 13×9″ pan: This recipe makes enough for one 13×9″ baking pan. Readers have reported the approximate bake time is 30 minutes.
- Two 9″ pans: Readers have reported this cake takes approximately 25 minutes to bake in 9″ pans.
- Bundt pan: Readers have reported this cake takes approximately 40-45 minutes to bake in a bundt pan
Vanilla Cupcakes:
This recipe will make approximately 24 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.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:Video note
In the video I mistakenly say to add more buttermilk than is necessary. The written recipe is correct with 1 ¼ cups of buttermilk.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Jenna
I was wondering how many cupcakes this would make.
Sugar Spun Run
Hi, Jenna! This makes approximately 24 cupcakes. 🙂
Jenna
Thanks i need only 12 so i will halve the recipe.
Sugar Spun Run
Sure thing. Happy Baking! 🙂
Molly
Hi, there. The only pans I have are shallower 8″ cake pans, so I was thinking I’d divide the batter up into 3 parts rather than 2. How do you think I would adjust the cooking time (or the recipe) for less batter in each pan?
Sugar Spun Run
Hi, Molly! Since your pans are only 1.5 deep, I would divide batter evenly among three pans. The bake time will be different but I am not certain on the exact bake time. I would start checking your cakes after 20 mins. I hope that they turn out perfectly! 🙂
Sophia
Mine tuned out great! I only had a nine inch pan so I did 25 minutes and it worked well and rose evenly. Frosted with leftover strawberry buttercream and lemon curd between the layers. The cake is still moist and soft (though in short supply) two days later!
Sophia
forgot to mention, I also subbed in lactose free milk + vinegar for buttermilk and it was fantastic
Sugar Spun Run
I am so glad that you enjoyed the cake, Sophia! Thanks for trying my recipe! 🙂
Glenda
First time I write a review for a recipe, but I just had to. This is the best vanilla cake I’ve had in my life! it’s so easy to make and delicious. I’ve made it twice, once in a square pan and once in cupcakes and my whole family devours it. I’ll be making the cake with the chocolate frosting for my daughter’s birthday coming up next month. Thank you for this amazing recipe.
Sugar Spun Run
I am so glad that everyone enjoyed it, Glenda! Thank you so much for trying my recipe and for commenting! I appreciate your feedback. Happy (early) Birthday to your daughter. I hope that she has a wonderful celebration! 🙂
Sarah
Hi! Can I use just one 10″ cake tin that’s about 2 and a halve inches deep because I don’t have two 8″ pans.
Sugar Spun Run
Hi, Sarah! Yes, that will be fine. The bake time will just be less. I would just keep an eye on it. Enjoy! 🙂
Marlene
Hi! Quick question. Is it possible to substitute the buttermilk for sour cream? Or must it be buttermilk? I have tried a few buttermilk cakes before and for some reason, they come out more dense than it should. I’ve tried adjusting my mixing techniques to not over mix, I have sifted all my ingredients, I have spooned my flour into my cups, I have even weighed out my ingredients but for some reason it comes out dense :/ I have not tried this recipe yet, I will be trying it later today but in case it comes out on the denser side too, then will it be possible to sub sour cream instead of buttermilk? Thank you in advance! 😊
Sugar Spun Run
Hi, Marlene! I am not sure how sour cream will do, but you can replace the buttermilk with milk instead. I hope that you enjoyed it! 🙂
Frances
Hello. Please I want to bake this cake but for me alone. Cns you help with measurements for 1cup flower instead of 3cups as used in this recipe.
This lockdown has me trying to practice my baking skills and this would be my 2nd try
Thanks
Sugar Spun Run
Hi, Frances! If you only wish to use 1 cup of flour then this recipe will need to be divided by three. Here is what you will need:
2 tablespoons + 2teaspons unsalted butter softened to room temperature
8 tablespoons of canola oil
3/4 cup sugar
1 whole egg + 1 egg yolk (room temperature preferred)
1 Teaspoon vanilla extract
1 cup all-purpose flour (375g)
1 Teaspoon baking powder
1/8 teaspoon salt
1/3 cup + 4 tablespoons of buttermilk (room temperature preferred)
1/3 batch Chocolate Frosting
What size pan will you be baking it in? Please keep in mind that the baking time will be different than what is listed so you’ll want to keep an eye on it. 🙂
N
1/2 cup = 8 Tablespoons
Are these conversions correct or am I reading the original recipe incorrectly?
Sugar Spun Run
I apologize for my typo. The original recipe uses 1/2 cup butter. You will need just over 2 TBSP (2 tablespoons + 2teaspons unsalted butter ).
MARIETJIE
Great recipe thank you!
Sugar Spun Run
Thank you so much! I am so glad that you enjoyed the cake. 🙂
Jules
Can you swap out the AP flour and use cake flour instead?
Sugar Spun Run
Hi, Jules! Yes, that will be fine. To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. Happy Baking! 🙂
Sh
I don’t have buttermilk
Can I use milk or cream?
Sugar Spun Run
Milk will be fine to use. Enjoy! 🙂
Brandi
Does it have to be whole milk, or is 1% or almond okay?
Sugar Spun Run
Hi, Brandi! You can use 1% milk or almond milk however the cake will be on the drier side. It may also be dense, therefore, I do not recommend it.
Perry
Is it possible to bake this cake in a 9×13, rather than 2, 9inch pans? I’m trying to decorate the cake for my sons 2nd bday. Thank you!
Sugar Spun Run
Hi, Perry! Yes, that will be fine. You’ll want to keep an eye on it while it bakes since the baking time will be different than what is listed. 🙂
Dimitra
Can I split it into 3 8 inch pans?
Sugar Spun Run
Hi, Dimitra! Yes, you can, however, the layers will be thinner (closer to 1 1/2″). Please keep in mind that bake time will also be less so you will want to keep an eye on them. 🙂
Leslie
Is it best to keep the finished cake in the fridge or out on the counter? Thanks!
Sugar Spun Run
Hi, Leslie! This cake is best left out at room temperature well wrapped or stored in a cake container; refrigerating cake tends to dry it out quicker. Enjoy! 🙂
Deanna
This is the first review I’ve ever left for a recipe. I’ve made a lot of cakes. I’ve loved baking for 30 years. This actually is the best not-chocolate cake I’ve ever made. It’s the perfect texture, the perfect sweetness. Perfection. I made my son’s gf a trifle with it for her birthday and everyone literally devoured it. Thank you so much for sharing this! I’ll definitely be checking out your other recipes!
Sugar Spun Run
Your comment made my day, Deanna! Thank you so much. I am so glad that you enjoyed the cake. I look forward to seeing what recipe you decide to try next! Thanks for commenting. 🙂
Sati
Hi
Can I use an 8” cake tin instead as I don’t have 2 8” pans? If so should I cook it less time than you stated?
Thanks
Sugar Spun Run
Hi, Sati! How deep is your cake tin? This recipe yields enough batter to fill (2) 8″ x 3″ cake pans or (1) 13″ x 9″ baking pans.
Sati
It’s about 4” deep
Will this be ok..?
Sugar Spun Run
I am not certain but it SHOULD be ok. Keep me posted on how it turns out.