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.
Kay
Hello! What would the adjustments be for making a 3 tier 9 inch cake instead? Thank you so much, can’t wait to try recipe!
Sam
Hi Kay! You will just need to increase the recipe by 50%. The bake time on the cakes may be slightly less in a 9 inch pan. 🙂
Andres
Would this fit 3 6inch pans?
Sam
Hi Andres! You will probably have a little batter left over. Make sure not to overfill your pans. 🙂
Tshilie
Hi sam Can i substitute All purpose flour to Cake flour and how many cups will i need if im using cake flour
Sam
You can use cake flour here. You will need 1 cup + 2 TBSP of cake flour for every cup of all purpose flour. 🙂
Ammara
Hey there
Can i use salted butter instead of unsalted?
Sam
Hi Ammara! You can use salted butter here, but cut the salt by 1/4 teaspoon so your cake isn’t too salty. 🙂
Paris
Hi there, am I able to substitute buttermilk for normal milk in this recipe?
Thank you!
Sugar Spun Run
Hi, Paris! Yes, you can. Enjoy! 🙂
Catalina
Hi Sam! I loved this recipe! My cake turned our perfect. I filled it with manjar and covered it with merengue. Thank you very much for sharing your recipes.
Sam
I am so glad you enjoyed it so much, Catalina! 🙂
Lynn Hecker
Hi! Can I switch out coconut oil for the canola oil?
Sam
Hi Lynn! I haven’t tried it but it should work. Coconut oil will have a little more flavor though.
Ivona
Very good recipe, cake came out perfect 👌
I added little bit of sour cream.
I think I’ll adjust the sugar little bit next time, I like my stuff little bit less sweet.
Sam
I’m so glad you enjoyed, Ivona! 🙂
Tamar
Hi Sam, how long do you (approx.) normally leave stuff out to get it at room temperature? Do you assemble everything an hour ish before serving the cake or can this be put together in advance and either be left out or be put in the fridge?
Total armature here and just learning 🙂 I’m excited to make this cake along with your chocolate frosting for my sons 1st birthday. Thank you for your guidance and for these great recipes!
Sam
Hi Tamar! It really depends on how warm/cold it is in my house for how long it takes things to get to room temperature. I would say an hour is probably pretty good if it’s not too hot/cold where you are. I normally assemble the cake and leave it at room temperature. It will be good for several days at room temperature as long as you can cover it to keep it from drying out. 🙂
Tamar
Awesome. I appreciate you getting back to me and for your guidance. Looking forward to trying these recipes!
Pie Lady
Hi …can anyone share with me how to make this a pound cake???
Sam
I would recommend using my pound cake recipe. 🙂 This vanilla cake can just be baked in a bundt pan if that is what you are looking for. I am not sure on the bake time but just keep an eye on it. 🙂
Annie
I made it again today and it was so yummm everyone loved it🥰😍 thanku for this wonderful recipe.
Sam
I am so glad you enjoyed it so much, Annie! 🙂
Dimdim
Hi Sam, made this recipe for our anniversary with cream cheese frosting and everyone loved it…thank you soo much for easy and delicious recipe…
Sugar Spun Run
You are very welcome, Dimdim. Happy that you enjoyed it. Happy Anniversary to you! 🙂
Bon
Hi Sam,
Is it possible to make this recipe using 2 x (6” x 3”) square pans? I need this particular size but only have 2 pans! Not sure how I would adjust the baking time and temperature..
Any advice would be greatly appreciated!! Thanks!
Sam
You wouldn’t need to adjust the temperature but the baking time will be different. Honestly without trying it in those pans I can’t give a good recommendation. I would just keep an eye on them and make sure you don’t overcook them. 🙂
Carol Becka
can the cake be made in a 9x 13 pan?
Sam
Hi Carol! This fits perfectly in a 9 x 13. 🙂
carla
Hi, can I use three 8″ cake pans for this recipe?
Sam
Hi Carla! You would need to increase the recipe by 50% or make thin cakes. 🙂
Livvy
I tried this recipe twice and both times it came out quite dense. The cake rose, but it flattened as it cooled. Any idea what I could be doing wrong? I’m using 9in tins instead of 8in, but I don’t think that’s the sole issue.
Sam
Hi Livvy! It sounds like the cakes may have been slightly underbaked if they are sinking and are dense. Another cause of a dense cake could be over-mixing. Make sure to use a gentle hand when mixing the cake together and test it with a toothpick in the center to ensure that it is done baking. The toothpick should come out clean or preferably with a few moist crumbs. I hope it goes better next time. 🙂