The Best Vanilla Cake Recipe
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My vanilla cake recipe has a soft, plush, and perfectly moist crumb. It has a rich vanilla flavor, is perfectly beginner friendly, and is made entirely from scratch! If you’re looking for a classic homemade vanilla cake that works every time, this is it! Includes a video tutorial.
The BEST Vanilla Cake Recipe (Soft, Moist, and Made 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 recipe, 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!
Why This Vanilla Cake Recipe Works:
- Butter & oil combo. Using a blend of both butter and oil lets the cake reap the best benefits of both worlds: a rich, buttery flavor from the butter and soft, lasting moisture thanks to the oil. This technique worked so well in this cake recipe, I’ve used it in many recipes since then, including my chocolate cake recipe and marble cake.
- Buttermilk keeps the cake tender and adds subtle depth and richness.
- Light, fluffy texture. A full Tablespoon of baking powder gives the cake crumb lift for a soft, plush crumb that’s never too dense or heavy.
- Time-tested & reader-loved recipe. This vanilla cake recipe has been a long-time favorite on my website. It’s served as the base for many of my other cakes, including my popular pineapple upside-down cake.
Ingredients
After testing many versions and combinations of ingredients, I’ve found that a good vanilla cake recipe 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 the crumb soft and moist rather than 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 specifically to 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. It’s key for a soft, lifted cake crumb. Always make sure your baking powder 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 or a very fine sea 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.
As always with my recipes, 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 This Vanilla Cake Recipe (Step-by-Step)
- 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 stir in your vanilla extract.
- Combine your dry ingredients in a separate bowl, then add about 1/3 of the mixture into your bowl. Use a spatula to gently stir until just combined. Follow this with about 1/2 of your buttermilk, and stir again until just combined.
- Add 1/2 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
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 vanilla cake recipe!
Yes! This recipe will make approximately 24 vanilla cupcakes. Fill cupcake liners no more than 3/4 full and bake one pan at a time on 350F for about 17 minutes each.
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.
A good vanilla cake recipe is a blank canvas for your favorite frosting, it works with just about any icing. Some of my favorites include my chocolate fudge frosting, chocolate Swiss meringue buttercream, or classic chocolate buttercream (vanilla cake with chocolate frosting is a classic combo!), peanut butter frosting, cream cheese frosting, vanilla frosting, coffee frosting, or take a fruity spin with my strawberry frosting, raspberry buttercream, or even blueberry frosting. You can also top any of these frostings with my ganache drip.
Why Is My Vanilla Cake Dry?
Dryness is typically the biggest issue home bakers run into when making cakes 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.
Over-mixing the 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 so long as there aren’t any dry streaks and the batter is mostly uniform, 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!
Over-baking the cake:
Even a minute too long in the oven can cause a cake to be too dry and dense. Bake your cake layers on the center rack and use an oven thermometer to ensure your oven is running at the proper temperature.
Don’t check your vanilla cake too early (that can make it sink!), but do keep an eye on it. When your cake is finished baking, 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, 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 finished baking, let it cool in the pan for only 10-15 minutes before inverting it onto a cooling rack to cool completely.
More Great Cakes to Try:
If you’re new to making homemade cakes (or just want to delve deeper into the process) make sure to check out my posts on how to decorate a cake and 3 ways you’re accidentally ruining your homemade cake.
Enjoy!
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Vanilla Cake Recipe
Equipment
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
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 1/3 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 3/4 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:Storing
Store covered at room temperature for up to 2 days or in an airtight container in the refrigerator for up to 5 days. If refrigerated, it’s best to allow the cake to come to room temperature before serving for best texture and flavor.Freezing
Unfrosted cake layers can be wrapped tightly in plastic wrap and then foil and then frozen for up to 3 months. Thaw (without unwrapping) overnight and then bring to room temperature (still without unwrapping) to retain the best texture. Frosted cake slices can be wrapped individually and frozen and thawed overnight in the refrigeratorVideo note
In the video I mistakenly say to add more buttermilk than is necessary. The written recipe is correct with 1 1/4 cups of buttermilk.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This vanilla cake recipe was originally published in January 2019 but has since been updated to include new photos and helpful tips. The recipe remains the same.
Can I use two 6in round pans for this? If I can how should I change the recipe?
Hi, Ava! This recipe is designed to bake (2) 8″ pans, roughly 1 1/2″-2″ thick layer(s). How deep are your 6″ pans that you plan to use? How thick would you like the layer to be?
About 2.5 thick. Im just making a small cake.
Hi, Ava! To make sure you have enough batter and to achieve a 2.5″ thickness, I would keep the recipe as is. You will have some extra batter (not much) that you can use either toss or make cupcakes for yourself. The bake time will be different than what is listed so I would keep an eye on your cakes. Keep me posted on how it turns out. 🙂
Do i need frosting? My kids dont like it. Will it work with adding chocolate chips or will it be too dry? Also…can i make in a bundt pan? Thanks!
No, you do not need to make frosting for this cake and you can add chocolate chips to the batter! To prevent the chocolate chips from sinking to the bottom of the pan, I reccomend that you toss them in flour before adding them. This will help suspend them in your batter. As far a using a bundt pan that will work as well. Someone who recently used a bundt pan for this recipe reported that it took approximately 40-45 minutes to bake. I would keep an eye on it. I hope that your kids love the cake, Srp! 🙂
Can I use regular whole milk instead of buttermilk?
Yes, you can, Aline! I also have a buttermilk substitute if you wish to try that. Either will work. 🙂
I want to use this recipe to make a layered rainbow cake (6 layers). Can you advise on how much to increase the ingredients by to get the perfect amount of layers.
Thank you
Hi, Amena! What size pan will you be using?
9”
Hi, Amena! Since you will need 6 layers and will be using a 9″ pan, you can either triple the recipe to achieve 1 1/2″-2″ colored layers, or you can double the recipe and have thinner colored layers. To achieve equal layers, I would divide my batter into 6 bowls based on weight/amount and then add coloring. Since the amount of batter added to the pans will be different than what is listed you will want to keep an eye on the cake(s) while they bake. One thing to think about is that the vanilla cake batter has a yellow-hue to it so your colors may not be as vibrant. I do have a white cake recipe that will achieve the best results if you wish to use that recipe instead. I hope that this helps! 🙂
Hi,
I want to make this for my daughters birthday. At which stage should I add food coloring to the cake. Also, I wanted to do 6inch cake pans but only have 2. Should I let the remaining batter sit in the refrigerator or at room temp while I wait for the cakes to cook?
Thanks!
Happy (early) Birthday to your daughter, Gwenn! If you wanted to add color to the batter you will do so at the end, just before you divide your batter into each pan. Please keep in mind that this batter has a yellowish hue to it so your colors may not be as vibrant as if you were using a white cake recipe. While your cakes are baking you will store the remaining batter in the refrigerator. I hope that she loves her cake! 🙂
Is there any way I could sub sour cream for the buttermilk?
Hi, Allison! Yes, that should work fine. You can make a sour cream buttermilk substitute, by combining 3-4 tablespoons of regular milk plus enough sour cream to equal 1 cup. Whisk well to combine and you have a buttermilk substitute! I also have a buttermilk substitute that uses lemon juice and milk that will also work! Enjoy! 🙂
I don’t usually post comments on blogs, but this deserved it. I was going crazy with so many recipes online of vanilla cake, but something told me I should do this one. Best. Decision. Ever. I made it yesterday for my birthday, and I frosted it with a cream cheese frosting. Also, I added a cup of chocolate chips just for fun. My family (who don’t have a sweet tooth like me) LOVED IT. They said that the cake was really fluffy and not too sweet! Perfect! Thank you so much for this recipe.
Happy Birthday to you, Gaby! I am so glad that you enjoyed the cake and I hope that you had a wonderful day too! Thanks for trying my recipe and for commenting. 🙂
hi! can i use this in 3 6inch pans? thank you
Hi, Hibhah! Yes, that will be fine. Please keep in mind that since you will be using different pan sizes than what is listed the bake time will also be different so you’ll want to keep an eye on it. I hope that you enjoy the cake! 🙂
Before I tried out this recipe, I never liked vanilla cake, but once I put that cake in my mouth, I apologized to my taste buds for thinking vanilla cake is “gross”. I LOVE THIS CAKE!!! it so moist, and light and it doesn’t sink!! i would give this cake a 6/5 stars if I could!!!
I am so glad that this cake was able to change your mind and you loved it, Shamarmaye! Thank you so much for giving my recipe a try! 🙂
Can I add blueberries? How much should I add?
Hi, Brandon! Yes, you can! How much will depend on how many blueberries you’d like in your cake. I would suggest using 1 cup and adding more if needed. Since you are a blueberry fan, I have a blueberry cake recipe that you may also want to try. 🙂
I am really sorry to hear that your cake turned out dense, Mariya! That is should not be the case. If you did not overmix your batter, or add too much flour, then it could be possible that it was overbaked slightly. Regardless, I hope that it was delicious. 🙁
Hi. Plan on baking a cake for my son’s birthday. Just curious about using a bundt pan and how long to bake. I’m leaning toward a chocolate ganache to finish it off. Thanks!!
Hi, Angela! Someone recently used a bundt pan for this recipe and reported that it took approximately 40-45 minutes to bake. Having not tried it myself, I would reccomend keeping an eye on it. This pairs perfectly with a chocolate ganache as well. I hope that your son has a nice birthday and enjoys the cake! 🙂
If you’re baking with 9 inch pans, I’d recommend checking the cakes at the 22 min mark, maybe even sooner. I baked mine for 28 min and the cake turned out extremely dry and dense, like a bad pound cake. I didn’t have buttermilk so I used the lemon and milk mixture as a substitute and I also used veg. oil instead of canola, but I don’t think these contributed to the poor outcome of the cake.
I was careful to not over mix the batter and as I am now reading through other comments and Sam’s troubleshooting tips, I know I should have baked the cake for a good 3-5 mins less than I did. Happy baking!
Thank you for sharing, Lily. I am sorry to hear that the cakes turned out dry as a result of it. I hope that you give this recipe another try. 🙁
Can this recipe replace the box mix that’s used for other cake recipes?
Hi Joy! It really depends on the recipe so I can’t say for sure.
Hi, can I bake in a 9×13 pan instead? I don’t have round cake pans.
Yes that will work fine. I would check the cake at about 30 minutes. 🙂
Hi! I want to make this cake today in a 9×9 pan. I am already going to divide the recipe in half. How long should I bake?
Hi Nina! I would just keep a close eye on it. Since I haven’t baked it in a 9 x 9 I don’t know how long it would take to bake. 🙂
Hi! I baked it for 25 minutes and it came out well
Thanks for the feedback! 🙂