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.
Dhivya Muthukrishnan
Hi this recepie looks delicious. Am thinking of using sytrawberry whipped cream frosting. So Can this cake be refrigerated without getting dried?
Sam
As long as the cake is covered in frosting, or wrapped tightly you can refrigerate it. 🙂
Bukky
Please can i also use cake flour for this recipe instead of all purpose flour and is it the same measurement
Sam
You can use cake flour here. If you are measuring using weights, use the same weight. If you are measuring using cups you will need 1 cup + 2 TBSP of cake flour for every cup of all purpose flour. 🙂
Christina
I have been searching for a good vanilla cake recipe. I have found it here. I filled it with strawberry filling and iced it with buttercream. It was wonderful.
Sam
I am so glad you enjoyed it so much, Christina! 🙂
ELLEN
Can you tell me if this can vake on a 13×9 pan?
Sam
Hi Ellen! It can be made in a 13 x 9 pan. I would start checking it at about 30 minutes to see if it is done or not. 🙂
Maddie S.
Hello!
Could you use a.l butter instead of oil and butter?
Thanks!
Sam
Hi Maddie! You could but for best flavor and texture I don’t recommend it. 🙂
Brittany
Do I used bleached or I bleached flour for this?
Brittany
Unbleached** sorry autocorrect lol
Sam
Hi Brittany! I use bleached flour here. 🙂
Ellie
Do you have to use butter milk? Or is there any replacement for buttermilk?
Sam
Hi Ellie! It’s strongly recommended. If you don’t have buttermilk, I have an easy buttermilk substitute you can use. 🙂
Barry
Hi Sam!!! I was wondering if u could use normal Milk instead of buttermilk.
Sam
Hi Barry! I recommend using the buttermilk here. I have an easy buttermilk substitute you can use if you don’t have buttermilk on hand. 🙂
Kirsty
Could you use regular milk instead of buttermilk?
Sam
Hi Kristy! I recommend using the buttermilk here. I have an easy buttermilk substitute you can use if you don’t have buttermilk on hand. 🙂
Dezdamomma
If I’m doing a three layer cake each layer smaller then the 8” how long do I cook each? Help a mommy out Please
Sam
It really depends on what size pans you make them in as to how long they will take to bake. I haven’t made them in anything other than an 8 inch pan so it’s probably best to just keep an eye on them. 🙂
Monica
Is it possible to make this in advance and freeze before decorating? Thanks.
Sam
Hi Monica! Yes you can certainly do freeze the cake before decorating. 🙂
Sarah
Hi! How many cups of batter does this make? Is it the same through all of your recipes of 2 layer 8 inch cakes? Thanks!
Sam
Hi Sarah! A 2 layer 8 inch cake typically makes about 8 cups of batter. This is very similar to all of my other 8 inch cakes. 🙂
Elena Gonzalez
Delicious!
sara medi
can i bake 2 — 9″ inch cakes using this recipe?
Sam
Hi Sara! You can use 2 9″ pans. The cakes will be a little bit thinner and need a few minutes less in the oven. 🙂
Marissa
The best Vanilla Cake I’ve ever made! I am so glad that I found your page! I love how you explain clearly the steps on what and what not to do and what could the outcome be if instructions are not followed.Love love love the outcome of this cake . Looking forward to making more of your recipes.
Sam
Thank you so much, Marissa! I am so glad everyone enjoyed it so much, and I hope you enjoy everything you try! 🙂
Kenny
Hello Sam, I was wondering if I can add one or two tablespoons of malted milk powder. Will this affect the texture of the cake or will I need to reduce the flour by the same quantity. What do you think? I really hope you can clarify this for me, I am new to baking. Thank you!
Sam
Hi Kenny! Unfortunately I haven’t tried it so I’m not sure what else you would need to alter. If you try it out, I would love to know how it goes. 🙂
Nazia
Hi Sam,
I noticed you had another recipe for vanilla cupcake which only used butter and no oil. I am planning to make vanilla cupcakes, just wondering if this would be as good and moist as the other vanilla cupcake Recipe of yours? Which one would you recommend ?
Sam
Hi Nazia! For the cupcakes I would recommend sticking to the vanilla cupcakes for cupcakes, but the cake does do well as cupcakes, lots of people have enjoyed them. 🙂
Madison
Hi Sam!
I would like to make this into a two layer 6”, any suggestions for change in cooking time?
Sam
Hi Madison! Unfortunately I haven’t baked them in a 6″ pan so I am not quite sure how long they would need to bake. Be sure to keep an eye on them, and I’d love to know how long it takes you. 🙂