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.
Hello – I see you are replying to comments even though this post is from a while ago. That’s great of you!
Do you see any reason as to why this recipe wouldn’t work for a rectangle cake pan 11″x15″, 2 in deep?
Thank you
Yvonne
Hi Yvonne! It will work in an 11 x 15, but the cake will be a little bit thin. You would need to increase the recipe by about probably 50% to fill the pan completely. Be sure not to overfill the pan if you increase the recipe. I’m not sure what the bake time will be. I would love to hear how it turns out! Enjoy! 🙂
I love it!! I´ve just made it exactly as the instructions said and it turned out really awesome! It´s incredibly fluffy, moist, with a rich vainilla flavour yet soft at the same time. besides, it´s really easy to make!
also, I added cocoa powder to half the batter to make a marble cake. definitely the best cake recipe ever.
I am so glad you enjoyed it so much! 🙂
This was the perfect vanilla cake! Thank you.
I am so glad you enjoyed it so much, Karin! 🙂
Can I use grapeseed oil? Also will this cake work as a base for an ice cream cake?
Hi Anna! Grapeseed oil should work just fine. I don’t see any reason it wouldn’t work as the base for an ice cream cake. 🙂
Hi, I’m planning to make this cake for my sons birthday (along with the chocolate frosting recipe you recommend here). I wanted to know how far in advance do you suggest making this as well as making the frosting? Thank you!
Hi Jessica! It’s always best the day it’s made, but it is still good for the next several days. Just keep it covered in an air tight container. 🙂
Hey I am gonna make this cake for my fathers bday I have a ten inch pan and want two layers, if u are free can u give me the whole measurements for a 10’” inch pan for all the ingredients
Hi Julia! I don’t have all of the measurements to bake it in a 10 inch pan, but I do know you would need to increase the recipe by 1/3. It may be easier to increase the recipe by 1/2 and just discard the excess. 🙂
SO i have to increase it by 1/2 for i layer or 2 layers
A 10 inch pan holds about 6 cups of batter and an 8 inch pan holds about 4 cups of batter. So this recipe as is will make about 8 cups of batter. To fill 2 10 inch pans you will need about 12 cups. Increasing by 50% will give you enough for 2 layers. I hope this makes sense. 🙂
I substituted cake flour for the All Purpose Flour and substituted the sugar for Monk Sugar, but followed the rest to your specification along with the instructions on how to prepare but something went wrong because it didn’t come out very good:( Did the substitutions make that much of a difference in the end result? I might try again without substitutions to see if there is a difference.
Hi Ella! It depends how it turned out. You can use cake flour but you need to make the proper substitution. If you are using weights it is the same amount if you are using cup measurements you need 1 cup + 2 TBSP of cake flour for every cup of all purpose flour in the recipe. I don’t know how the monk sugar would work here. There are many other things that can go wrong when making a cake so I can’t say for sure what the problem is.
Would the cake turn out the same if I used sour cream instead of buttermilk and would it be in equal amount interchangeable? Thank you 😊
Hi Kakiya! It wouldn’t be a straight substitution. There are some other alterations that would need to be made and without having tried it I can’t say for sure how to do it. I would recommend my buttermilk substitute if you don’t have buttermilk on hand. 🙂
Hi!
How should I adjust this recipe for 3 4″ pans?
Hi Nicole! I would probably cut the recipe in half and make sure to not overfill any of your pans. 🙂
If I use cake flour instead of AP would it make it more fluffy and soft? Also would it weigh the same as 375g AP flour or would it be more or less?
Hi Lisa! The weight measurement will be the same 375g for cake flour. 🙂
Hi! How should I adjust the batter to make a 6-inch cake?
Hi Cath! This recipe will make 3 6 inch cakes. If you want to cut it down to 2 layers cut it down by 1/3 but it may be easier to just make it as is. 🙂
Thanks a lot i tried your recipe and it was perfect but please i have 2 questions:
1- i put chocolate chips at the end after putting it in some flour but despite of that it all went down the cake , is there any other trick?
2- i made half of the ingredients because i wanted a small cake , but the texture was not like yours in the video , it was a little bit liquid it was not thick as yours, despite of this it turns out good. is it normal? shall i make it again or i was just lucky ?
thanks again.
Hmmm the chocolate chips shouldn’t sink. As you can see in the video it’s a thicker batter so it should be able to hold them. I’m wondering if something accidentally got mis-measured when it was halved. I’m glad it still turned out. 🙂
Thanks alot for caring to reply . I think the mistake was that i used a normal milk . I didn’t know that there is a difference hahaha.
Any way i bought buttermilk and iam going to do it again.
I was glad too that it was perfect the only Problem was the Chocolate Chips . I also was worried because the batter was not thick . I had Luck .
Thanks again.
Ahh yes the buttermilk will make a difference here. I hope it turns out better next time. 🙂
Hi Sam,
i made it today just as you did only that i made half of the ingredients.
Wonderful just as you said the best Vanille cake recipe.
Even when i messed up last time it was perfect and this time when i used the buttermilk it turned out so wonderful.
Thanks Sam iam so glad to find your recipe.
I have a request please , i will be following your recipes and i will be happy to find a cake recipe that can be eaten while fasting.
We fast sometimes for long time , no eggs no milk no butter.
I tried a lot of recipes orange cake and mandrin cake but sometimes it doesn’t be a successful cake . It would be very nice from you to offer a cake recipe without eggs , butter , milk.
Thanks alot Sam.
Best Regards
Marina
I am so glad you enjoyed the vanilla cake so much, Marina! I actually have a Crazy Cake that doesn’t use eggs, butter, or milk. 🙂
Loved the cake. Thank you. Didn’t have vanilla, so used cinnamon 🙈🙈.
Cheers
I can divide it into three 23 cm cake pans?
Hi Daiane! If you want to make it into 3 pans I would recommend increasing the batter by 50%, otherwise your cakes will be pretty thin. The baking time will be a little different since your pans are a little bit larger. 🙂
what can i substitute for buttermilk?
Hi Sophia! I recommend making my buttermilk substitute if you don’t have any on hand. 🙂