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.
Laurie
My grandson wants a vanilla birthday cake. What adjustments shall I make for high altitude? Thank you.
Sam
Hi Laurie! Unfortunately I am not very familiar with high altitude baking. Maybe someone else who has done it can chime in.
Anita Slusser
What is the optimal altitude for this cake?
Sam
Hi Anita! I live at about 1,000 feet and that works great for me. I’m not sure of any adjustments necessary for different altitudes. 🙂
James
it tastes wonderful
Sam
I am so glad you enjoyed it, James! 🙂
Adriana
Hi, I have no idea what went wrong I followed every instruction and it came out very hard even a little raw in the middle, not moist at all and the taste is not good. I live in a very humid place is that it? What could possible went wrong for this outcome?
Sam
Hi Adriana, the humidity can affect it but honestly it sounds like your oven may be running hot, cooking the outside much faster than the center and making the cake turn out the way you described.
Gail
I made this for the first time for my nieces birthday. It was dry and not very enjoyable and I was totally embarrassed. Not sure what to do to make it more moist and flavourful. Ugh…so embarrassing. Yuck!!!
Sam
Unfortunately it sounds like the cake was over-baked or over-mixed or the flour was over-measured. I would check the video for tips, that may be helpful.
sofia rivero
Hi! I am wondering if i can use white whole wheat flour for this recipe because i just ran out of all purpose flour.
Sam
Hi Sofia! I would be worried it would end up making the cake a little bit too dry, unfortunately. 🙁
Cindy Donlin
I made this recipe as cupcakes tonite …. definitely my best ever! I didn’t rush … gave my ingredients plenty of time to come to room temp, low speed creaming of butter and sugar, carefully measured and added remaining ingredients, baked as instructed, adjusting for my slightly hot oven. Everything came out perfectly – No over browning, sweet, moist and delicious. I made the chocolate frosting using milk chocolate chips. My new go-to! Thank you for sharing,
Sam
I am thrilled to hear this, Cindy! Thank you so much for commenting! 🙂
Kitty Hang
Hi! I was wondering if this cake will hold up with a light brush of limoncello syrup? I’m trying to replicate Cheesecake Factory’s Lemoncello Torte. 🙂
Sugar Spun Run
I haven’t tried it, Kitty, but I think that should work fine. I hope that it comes out perfectly for you! 🙂
Ajita
What can you replace eggs with?
Shannon
Is this the same as a yellow cake?
Sam
Yes it is. 🙂
Ashley
I am 14 years old and I made this cake for my moms birthday yesterday. We served it with whipped cream and strawberries, it was so delicious. It is the BEST vanilla cake I ever had. We all loved the cake and keep going to the fridge to take another little piece.
Sugar Spun Run
I am so glad that it was such a hit, Ashley! Thanks for trying my recipe. I hope that your mom had a wonderful birthday! 🙂
Veena
Hiya,would this cake pair well with whipped cream frosting?
Sugar Spun Run
Hi, Veena! Whipped cream frosting will pair nicely with this cake. 🙂
Joy
Hello! I haven’t tried this recipe yet but I was wondering if I could use your cream cheese frosting for this cake? If that would be a good match or if the cake is too moist for such frosting? Thank you a ton! xx
Sugar Spun Run
Hi, Joy! Cream cheese frosting will pair nicely with this recipe. I also have a recipe for Chocolate Cream Cheese Frosting that will be good too! I hope that you enjoy this cake! 🙂
Andrew
Hey i love your recipe, i was wondering if i could do half the ingridients? Its for a friends birthday and this whole recipe makes lots of cake! Thanks for the reply ❤
Sugar Spun Run
Thank you so much, Andrew! I am so glad that you have enjoyed this recipe. Yes, you can halve this recipe. I hope that your friend enjoys it. 🙂
Michelle
Hi Sam!
Thanks for all your delicious recipes. I’ve made this before and it came out fantastic. This time I was wondering if I could substitute cake flour for all purpose flour? I have some I need to use before it expires.
Sugar Spun Run
You are so welcome, Michelle! I am so glad that you have enjoyed this recipe and are back to try it again. To answer your question, you can use cake flour! To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. 🙂
Sarah
Hi ! Can I add sprinkles to the cake to turn into a funfetti cake ? If yes would regular sprinkles do?
Sugar Spun Run
Hi, Sarah! I actually have a funfetti cake recipe that you can try instead. Sprinkles can be added to this cake batter too, however, you want to be sure that you do NOT use nonpareils or they may bleed through your batter and ruin the coloring of your cake. 🙂
Yen G.
Hello Sam, I’m new to baking, your vanilla cake recipe was my first cake ever. I love cooking but never really tried baking until now since I have a lot of time in my hands 😊. I wanted to bake a cake from scratch and I’m glad I came across your page as your recipes are easy to follow, especially for new bakers like me. I made the vanilla cake first and my family loved it, but their favorite one so far is the “Chocolate Cake.” I’m excited to keep trying your recipes. Thank you for sharing your baking skills and bringing joy to the world by creating beautiful and delicious cakes. FYI – I need to work on my frosting skills!!!
Sugar Spun Run
I am so glad that you are beginning your baking journey and have found my site informative and recipes easy to follow, Yen. I am so happy your family has enjoyed the recipes that you have made so far. I can’t wait to hear what you try next! 🙂
Fatie
Hi Sam, thank you for this perfect recipe. I am making it for the 3rd time as i type this message.The two times I have made it i shared with my sister’s family my niece cant stop talking about it she is coming for the weekend thats why i am making it as we speak. Thanks for turning an ordinary aunt into a baking sensation. Love all the way from Johannesburg South Africa
Sugar Spun Run
I love it, Fatie! I am so happy that your family has enjoyed this recipe and it is now requested. Enjoy your time with your family this weekend and your cake too. Thanks for commenting! 😉