The Best Vanilla Cake Recipe
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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!
Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube
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.
I made half the recipe, for a one layer cake in a 9 inch pan. Replaced most of the vanilla with orange blossom water for a floral, spring time cake. Turned out absolutely perfect.
Thanks!
That sounds incredible, Olivia! I am so glad that it turned out so well and you enjoyed it! Thanks for commenting. 🙂
I made half the recipe, for a one layer cake in a 9 inch pan. Replaced most of the vanilla with orange blossom water for a floral, spring time cake. Turned out absolutely perfect.
Thanks!
This recipe is a great recipe for a basic vanilla cake or cupcakes. They also work if you want to add anything in like Oreo bits or Reese Cups. This is a great basic recipe that you can always count on! My new go-to vanilla cake/cupcake recipe.
I am so glad that you have enjoyed this recipe and now have a new go-to, Alyssa! Thank you for commenting. 🙂
Hey there, can I instead use one 10″ pan for all the batter.
I actually want to bake a half cake for my baby’s 6 month bday. So would make one and divide into two halves. That is why I wanted to know if 10″ pan is good for all the batter
Hi, Deepali! All the batter will not fit into a single 10″ cake pan, but it will fit into a 9″ x 13″ baking pan if you’d like to try that. You can divide this recipe in half to bake a single layer 10″ cake if you’d like to as well. Please keep in mind that when you change the pan size the baking time will also be different than what is listed. Happy 6 months to your little one! 🙂
So I made this on a whim and was so glad I did. It was delicious. Didn’t do any more or any less than instructed. My family really enjoyed it.
I am so glad that the cake was such a hit and your family enjoyed it, Liz! Thanks for trying my recipe and for commenting. 🙂
Thanks for being great at what you do and being so nice. I would recommend to anyone having issues with the cake to try again. Check dates on items being used, (especially the buttermilk) read directions carefully, adjust oven & timing according BUT most importantly enjoy the process and take your time. It’s a good cake!
Thank you so much, Liz! I appreciate it! I am so glad that you enjoyed the cake. 🙂
Hi again Sam !
Can I use castor sugar instead of granulated sugar ?
Also I have a small oven and only one 8 inch baking pan – how do I store the batter while waiting for the first layer to finish baking ?
If I don’t have a wire rack what is the best way to cool the cake ?
Thanks !!
Hi, Sarah! Yes, castor sugar is fine to use. Since you are baking one cake at a time, I would just wrap the remaining batter and store it in the refrigerator until your next bake. As for cooling, you can transfer the cake to a cool, flat surface like a plate, cutting board, or cool baking sheet to let it cool down. I hope that you enjoy the cake! 🙂
Thank you Sam ! Baking it today For my sons birthday 🎁 . Wish me luck !
Wishing you luck! I hope that it comes out perfectly!
Hi Sam ! Just finished baking the cake and a few questions / concerns :
1. The cake shrunk from the sides during cooling , is this normal ? I poked a fork in and it came out absolutely clean – is it over baked ?
2. Also when folding in the flour I notice that the flour just wouldn’t unclump with gentle hand mixing so I used a hand mixer on very low speed for about a minute – and then the batter became smooth. Is this normal too ?
3. 1 tablespoons of baking powder would be a heapful or level ? I’d like more rise from today’s results but I’m afraid too much Bp will make the cake bitter .
Appreciate ur feedback ! I’m baking this cake again tomorrow !
Thanks for trying my recipe, Sarah! To answer your questions:
1. A few things could have caused this to happen: baking pans were greased too heavily, pans were placed too close together in the oven, or the batter was extremely over mixed.
2. Flour is the most important part and is often over measured so I have created a guide on how to measure flour properly that can be used as a reference. When you measure your flour, you want to spoon it into the measuring cup. This will fluff up the flour and help with lumps. When it comes time to fold it into your batter there will also be fewer lumps. If you still have lumps you will want to use a wire whisk to break up large lumps or use a wire strainer to strain them out. You want to be very careful not to overmix.
3. As for baking powder. You want to be sure this is fresh or not expired. You will level it off and not use a heaping amount.
I hope that this helps! Keep me posted on how your cake turns out! 🙂
Hi Sam !
Thanks !! The cake turned out delicious anyway – maybe just a tad dense but it was still a hit !!! The flavor is amazing . I frosted it with your cream cheese frosting but added crushed Oreos . I’m making a second cake tomorrow for another celebration and will take note of the points in hopes for a fluffier texture . Thank you so much for your generous tips and taking time to reply my queries .
Absolutely! I hope that your second cake turns out even better! Thanks for commenting. 🙂
This was so so good! I cut it in half and made 3 6 inch cakes layers with a chocolate frosting using cocoa. The crumb was very light. This will be my go to recipe for a vanilla cake.
I am so glad that it turned out so well and you enjoyed the cake, Cheryl! Thanks for trying my recipe and for commenting. 🙂
hi! do you think it would be fine if i dissolved espresso powder into the buttermilk before adding? or if i added the fine powder into the batter/ a bit of powder and water? I wanted to make a coffee vanilla flavoured cake! thank you!!
Hi, Hibah! I have never tried it so I am not sure how it will do. If you try it, I’d love to know how it turns out for you! 🙂
do you think it would be ok if i added the espresso powder to the wet ingredients so i dont overmix the batter later?
Hi, Hibah! I have a dark chocolate cupcake recipe that uses hot coffee in the batter. It incorporates it once ingredients are combined. In this recipe, I would try to add the espresso powder to my dry ingredients. When you add this to the wet ingredients it should be well combined. Keep me posted on how it turns out. 🙂
So I watched other videos and I found yours completely easy to follow, my kids and I used your recipe and as a first time baker i can say “ yup I got it right” We loved it!! Thank you!
I am SO happy to hear this, Nora! Thank you so much for trying my recipe and for commenting, I appreciate it! 🙂
It turned out looking and Tasting great but it had a bitter taste in it . Do you know Where that comes from?
I am so glad that you enjoyed the cake, Zinah! If your cake tastes bitter this is a result of old/expired baking powder. You’ll want to replace that before you make this cake next time. 🙂
Thank you ! The problem was with the baking powder (expired). We tried the recipe again and it was absolutely amazing!
I am so glad that it turned out and that you enjoyed it, Zinah! 🙂
Please can i use ordinary liquid peak milk if i don’t have buttermilk?
Hi Ufoma, you can use my buttermilk substitute.
Can I put a packet of vanilla pudding mix in this to make it more moist?
I honestly am not sure how it would work, if you try it please let me know how it turns out for you!
My son and I made this cake – its the best vanilla cake ever! Thank you so much for the recipe – we love it!
I am so glad everyone enjoyed it so much, Fatima! 🙂
Hie Sam. Can I use salted butter as I don’t have the unsalted one? Tia
Yup! Just reduce the salt in the recipe to 1/4 teaspoon. Enjoy! 🙂
Oh no!!! I’m making this today for my sons high school graduation ( you know, the year when they get nothing)! None of our stores have buttermilk!
Hi Debra! I have an easy buttermilk substitute you can use instead 🙂