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.
Jeff
Can I just use buttermilk powder, mixed into the flour, and regular milk in the recipe?
Sam
Hi Jeff! I would use the buttermilk powder as directed on the package (mixed in with water) to make the 1 1/4 cup of buttermilk needed. ๐
Delia Scott
Iโm excited to try this recipe out!! Can I use 3, 8 inch cake pans for this recipe?
Sam
Hi Delia! You could make this 3 8″ layers but you will need to increase the recipe by 50% or else your layers will be pretty thin. ๐
putri
this is amazingg, my cake turn out to be very moist, but i still feel like the cake is a bit too sweet, any advice how many grams should i decrease to make it better?
Sam
Hi Putri! I’m glad you enjoyed the cake. Personally, reducing the sugar is to your taste. I wouldn’t want to reduce any of it but I know others have with success. I’m sorry I can’t give you a more definite answer here.
Adele
Do you know how many cups of batter this recipe has or how many batches are needed for a 2 level 12โ cake? Thanks!
Sam
Hi Adele! You will need to double the recipe for 2 12″ round cakes. ๐
Kim
So excited to try this cake tomorrow! Looks good coming out of the oven… I donโt have an airtight container, how would you recommend best storing it to be iced and eaten tomorrow? Thanks! Kim
Sugar Spun Run
Hi, Kim! You will want to let your cake cool completely, then place the layers on a plate or platter and wrap it well leaving it at room temperature until you are ready to assemble it tomorrow. I hope that you enjoy it! ๐
Megan Daramola
wrap it with what?
Sam
I typically use cling wrap. ๐
Demelza
Outstanding recipe! Possibly the best cake I’ve ever made. Thank you!
Sugar Spun Run
Your comment made my day, Demelza! I am so glad that you loved the cake! ๐
Danielle
I was a bit disappointed. This is the second recipe Iโve tried where the oil taste is too prevalent. Maybe I am doing something wrong? Iโve been using vegetable oil rather than canola oil. Could that be my issue? Otherwise I love this recipe, itโs very moist!
Sugar Spun Run
Oh no, Danielle! I am sorry that you are able to taste the oil in the cake. Either Canola or Vegetable Oil will work in this recipe. You want to be sure that you measure the oil correctly (ยฝ cup or 120ml). If you’d like a stronger vanilla flavor you can also experiment with adding additional extract as well. Regardless, I am happy that the cake was moist and hopefully, it still tasted delicious. ๐
Fatimah Chaar
Hi
Can i use corn oil?
Sugar Spun Run
Hi, Fatimah! I have not used corn oil as a substitute so I am not sure how it will do. I reccomend using a neutral oil like canola, vegetable, or grapeseed.
Lori
Hello, can I use this recipe to make one 9×13 layer?
Sugar Spun Run
Hi, Lori! Yes, absolutely! The bake time will just be different than what is listed. For those who have tried it, reported that it took approximately 30 minutes to bake. I hope that you enjoy it. ๐
Lori
Awesome, thanks
Desiree
I’ve made this cake many times and its always a success!!!! So I thought of making it in a bund pan next time. Do you think it would turn out ok or are the ingredients amounts incorrect for a different size pan?
Sugar Spun Run
I am so glad that you enjoyed the cake, Desiree! I haven’t personally tried baking it in a bundt pan however others have had success. The only difference would be the bake time. You’ll want to keep an eye on it as it will be different than what is listed. Keep me posted on how it turns out for you! Thanks for commenting. ๐
Desiree
The cake turned out great in the bundt pan. I baked it for just over an hour as my oven bakes on the cool side – after it cooled I just dusted it with icing sugar. It was fabulous with my morning coffee.
Sam
That is awesome! Thanks for your feedback. ๐
Nombuso
I will try this frosting tomorrow it’s my birthday
Sam
I hope you love it! ๐
Pamela Collins
It is freaking fabulous! Best vanilla cake I have ever made, and my grandchildren love it too!
Sugar Spun Run
I am so happy to hear that it was such a hit! Thanks for commenting, Pamela! ๐
Amanda
Oh my goodness! I made these today and they were delicious! Very fluffy and moist and not too sweet! I made cupcakes and my boys were devouring them before I even put frosting on! Definitely adding this recipe to the cookbook! Thanks for sharing!โค๏ธ
Sam
I am so glad you enjoyed it so much, Amanda! ๐
Danielle
Can I substitute cake flour?
Sam
Hi Danielle! You can substitute cake flour, just make sure to use the proper substitution. It’s not a 1 to 1 substitution. You need 1 cup + 2 Tablespoons of cake flour for every cup of all purpose flour. If you are using weights it will be the same weight. ๐
Jeroo
Hi
Can I halve the quantities and make just 1 9″ cake?
Sam
That will work just fine. ๐
Nirvana
Hi I made this cake today and the bottom and edges came out really brown and crusty and the cake itself had some holes in it. Can you tell me what possibly caused this?
Sam
Hi Nirvana! Holes in the cake most likely mean that the cake batter was beaten far too much or not mixed nearly enough (I know these are big differences, but either can cause this). If you haven’t already I would check out my how-to video in the recipe card, that might be helpful!
JESSICA
I don’t currently have a big KitchenAid mixer with a paddle attachment. Only an older stand mixer with two metal beaters. I’m wondering if that matters when making a cake from scratch? Thank you
Sam
That’s totally fine! Also, once you go to combine the wet and dry ingredients you want to do so by hand using a spatula so you’ll only need it in the beginning (and for the frosting). Enjoy!