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). Itโs 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 thatโs 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 doesnโt 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; weโre 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 โ of the mixture into your bowl. Use a spatula to gently stir until just combined. Follow this with about ยฝ of your buttermilk, and stir again until just combined. .
- Add ยฝ 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. Itโs 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 itโs 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!). Donโt 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!
Letโs bake together! Iโll 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
- ยฝ cup (113 g) unsalted butter softened to room temperature
- ยฝ cup (120 g) avocado, canola or vegetable oilยน
- 1 ยฝ cup (300 g) granulated sugar
- 4 large eggs room temperature preferred
- 1 Tablespoon vanilla extract
- 3 cups (375 g) all-purpose flourยฒ
- 1 Tablespoon baking powder
- ยฝ teaspoon salt
- 1 ยผ 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 pansยณ 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.ยฝ cup (113 g) unsalted butter, ยฝ cup (120 g) avocado, canola or vegetable oilยน, 1 ยฝ 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 flourยฒ, 1 Tablespoon baking powder, ยฝ 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.ย 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 ยผ 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
ยนCooking 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.ยยฒCake Flour
You may substitute cake flour for all-purpose flour. Use 3 โ cups or 375g of cake flour.ยณDifferent 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:ย 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 ยพ 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.ยFrosting 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 ยผ 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.
Sarah Tanya
Hi there! Could I add sprinkles to this recipe for a colorful touch for my sonโs birthday cake?
Sugar Spun Run
Hi, Sarah! Yes, you can! I have a funfetti cake recipe that you can try as well. When it comes to your sprinkles you want to be sure that you do NOT use nonpareils, they may bleed through your batter and ruin the coloring of your cake.
Sarah Tanya
Thank you so much! I appreciate your quick reply. Made the cake and added the sprinkles and looks and smells great โบ๏ธ
Sugar Spun Run
I am so glad. Enjoy! ๐
Funmi
Hi,
In making my home made buttermilk, can I use ‘lime’ in place of lemon? Lime is a smaller variety of citrus which is quite different.
Thanks
Sugar Spun Run
Hi, Funmi! No, you can not, however, vinegar will work as a substitute. ๐
Georgia
Can I use cake flour instead of regular flour for this cake?
Sugar Spun Run
Hi, Georgia! 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. I hope that you enjoy your cake.
bridget culleton
Hi, can you substitute buttermilk for something that isn’t dairy based?
Sugar Spun Run
Hi, Bridget. Unfortunately, no. ๐
Kelsey C
Hi Bridget, if you see this I actually had a request last year to do dairy-free muffins and my usual recipe calls for buttermilk. I did a little research and you can actually curdle soy milk the same way you would milk for a buttermilk substitute, just add 1 T lemon juice or vinegar to 1 C soy milk and let stand ~5 minutes/until itโs thickened a bit. I did notice a bit of a flavor difference but they were still tasty and baked up great! ๐
Catherine
Hi! I can only find 1% buttermilk, is that ok? Or is it better to use your buttermilk substitute recipe and use whole milk with lemon juice?
TIA!
Sugar Spun Run
Hi, Catherine! I have never tried 1% buttermilk before. It should be ok. The substitute is also a great alternative. Keep me posted on how your cake turns out. ๐
lea
hey!! I was wondering if this cake would work for a sheet cake?
Sugar Spun Run
Hi, Lea! Yes, it can be made into a sheet cake easily. Others who have done so baked it in a 9″ x 13″ pan and reported that it took approximately 30 minutes to bake. I hope that helps! Enjoy! ๐
Lea
Thank you so much!
Gaby
Hi! Can you substitute the oil for applesauce? If so, what would be the appropiate substitution? Thx! ๐
Sugar Spun Run
Hi, Gaby! I am never tried substituting applesauce for the oil in this recipe so I am not certain how it will do. When substituting applesauce for oil in baking, the ratio is typically 1:1. If you try it, I’d love to know how it turns out. ๐
Gaby
Ok will do!! Currently in the oven ๐
Gaby
ok so… though it was a great flavor, it was not as I expected, didn’t turn out fluffy or light. Next I will try the original recipe! Thx
Jenn
I couldnโt find my original post but UPDATE: I substituted 1/2 stick of Crisco Butter-Flavor for the 1 stick butter and the cake was just as moist, a little softer and much, much lighter (fluffier)!! Had whole family taste w/o telling them which was which and everyone preferred the one using Crisco!!
Sam
I am so glad everyone enjoyed the cake so much, Jenn! ๐
Linda
This. Is. AMAZING!!! Iโm terrible at baking but wanted to make my son his 1st birthday cake. Iโve tried 5! different recipes from the internet and none of them turned out well. This cake is easy to make for those of us on the โless-than-expert/terribleโ baking level and so fully but sturdy enough to stack. The vanilla is perfect! I paired it with a strawberry cream cheese frosting. Thank you SO! Much!
Sam
I am so glad you enjoyed it so much, Linda! ๐
Carolyn Noury
Hello! I was wondering if cinnamon and nutmeg would be ok to add to the recipe? if yes, how much do you recommend?
Thanks!
Sam
Hi Carolyn! Honestly that’s completely a matter of personal taste so I can’t really advise, I’m sorry! I have never tried this cake with those additions, but it doesn’t mean it wouldn’t be good!
Nuha
hi there i was wondering do I have to use canola oil specifically can i use other oils.
Sam
Hi Nuha! Any neutral oil will work, please see the note ๐
Stephanie
Can you substitute the buttermilk for normal milk? Or does it HAVE to be buttermilk?
Sam
Hi Stephanie! I recommend buttermilk for the best taste and texture, please click the buttermilk link in the “Instructions” section for my easy buttermilk substitute ๐
Lorna Mifsud Cachia
Can this cake be frozen?
Sam
Hi Lorna! That should be just fine. ๐
Anna D'Angelo
Can I put the choc cake in fridge for a couple of hours with frosting on? Am making it now as a, surprise for my daughter in law tonight but it is a hot day ๐
Sam
Hi Anna! Yes, but cover it well or store in an airtight container as the fridge has a tendency to dry out cakes ๐
Anna D'Angelo
Thanks so much. Just to say I tried your carrot cake last month, it was scrumptious, lovely to see and easy to make and I am not a cake maker! Well done๐
Sam
I’m glad you enjoyed it! ๐
Neethy
Hi Sam,
I would like to make a single layer cake. Could you let me know what could be the quantities? Shall I half the above quantities mentioned? Will that work out?
Sam
Hi Neethy! If you are making an 8″ or 9″ round cake then I would cut the recipe in half and that would work perfectly ๐
Diana
Is there a way to split the batter and make half of it chocolate? I want to make both vanilla and chocolate cupcakes for my daughter’s birthday but don’t need 50. I really want to try your chocolate cupcake recipe but I’ll probably save it for another day.
Sam
Hi Diana! I would recommend just cutting the recipes for the cake and the chocolate cupcakes in half. Making this vanilla cake into a chocolate cake requires several alterations to the batter. ๐