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.
Vanessa Campbell
Made this twice and the first time wasn’t the greatest, but that’s probably because the baking powder expired two years ago. In my defense it was part of my boyfriend’s baking stuff. Second time was better. Still not as big and fluffy as I’d like, but it could be what I’m doing wrong.
Sam
I’m so glad you enjoyed it overall, Vanessa! Be careful to not over-mix the cake batter as this can lead to a dense cake. I hope it turns out to be more fluffy next time. 🙂
Deb
I made this for a birthday last fall, and my husband is still talking about it! I am making it for Easter this year, and looking forward to it! Because my daughter has a wheat allergy and dairy sensitivity, I tend to make substitutions where I can. Last fall I subbed in Bob’s Red Mill Gluten Free 1 to 1 flour in place of all purpose flour. I’ve learned that this flour can be subbed in anywhere that you aren’t adding yeast. It’s amazing! So, your vanilla cake recipe was amazing with this substitute flour…our absolute favorite vanilla cake! For Easter I am making an additional substitution due to the dairy sensitivity… I’m using Ripple plant based milk + vinegar in place of the buttermilk. I’ve had great results subbing Ripple in all my baked goods so far, and hoping for the best. Will update you as to how it turns out! Thank you for this incredible recipe and great website!
Sam
I’m so glad you have enjoyed it Deb! I hope this one turns out just as great. 🙂
Deb
Sam, I made the cake with the substitutions I previously mentioned, and it was absolutely delicious! I just love this recipe so much. Thanks again! 👍
Sam
Awesome! Thank you for your feedback. 🙂
Carla
Thank you for this feedback I’ll make the recipe tomorrow morning🙂
Sarah
Looks light and not dense…Can I use this recipe for a marble cake?
Sam
Hi Sarah! I actually have made a marble cake essentially using this recipe. 🙂
Mrbeast
I made this for my friends birthday and he loved.
Mrbeast
This cake was delicious. Thank you so so much for the recipe!!!
Sam
I’m so glad you enjoyed it so much! 🙂
Mason
Hi! My cake is decorated and we will cut into it later. I too am worried that the inside is a bit close-textured. This could be because I overmixed it. The reason for this is because my flour mixture was not incorporating into the batter very well. I wonder if I should have sifter the dry ingredients.
Sam
Hi Mason! If your cake is too dense it would be from over-mixing. You can see how the batter is supposed to look in the video. 🙂
Mason
Hi Sam,
The cake actually turned out perfect and I was just paranoid lol. Sorry to bother you but thank you so much for this recipe—it was a hit! Frosting too!
Best,
Mason
Sam
Phew! That’s a relief! I’m glad everyone enjoyed it. 🙂
Mary
Great cake! I assume I can the use the same recipe for one. 8 inch tall cake pan and just increase the baking time. I prefer tall cakes that I can then use as is or cut horizontally in layers if needed. Please let me know , thanks. BTW home made buttermilk ( milk with lemonjuice works just fine). thanks again.
Sam
Hi Mary! As long as your pan is deep enough the cake should work just fine. 🙂
Tiffany N
Can I use cake flour instead of AP flour? (I have 2 boxes in the cabinet that I don’t want to go to waste LOL) THANKS!
Sam
Hi Tiffany! Cake flour will work here. If you are using weights you will use the same amount. You will need 1c + 6 TBSP of cake flour if you are measuring with cups. Enjoy! 🙂
Skye
Hi,
For the buttermilk can I make my own using semi skimmed milk and lemons juice?
Sam
Hi Skye! I haven’t tried it, but using it to make buttermilk should work. Your milk may be a little bit thinner so you may need slightly less in the cake, but having not tried it I can’t say for sure how much you would need.
Abbie
It was sooo good
Sam
I’m so glad you enjoyed it so much, Abbie! 🙂
Ashley C
At first I was a little skeptical because I made 1.5x the recipe and my batter was looking a little oily & fluffy. However, I use this recipe to make 3 9-inch cakes for a classic birthday cake with white chocolate ganache icing and fondant. This was my first attempt and it came out absolutely delicious. Once I put everything together and chilled it in the fridge, the cake literally taste like I had bought it from a professional. This recipe is going into my archives for sure! I wish I could add pics to show how it all came out.
Thanks Sam!
Sam
I am so glad you enjoyed it so much, Ashley! 🙂
Jasmine
Hey I love this vanilla cake, have made it like 4 times. I have a ton of leftover egg yolks from making macarons, and was wondering if instead of the 4 eggs I could use 2 whole eggs and 5 egg yolks, or substitute even more egg yolks for the whites. Thank you for the great recipe!
Sam
Hi Jasmine! I would not recommend substituting egg yolks for whites here. 🙁 I’m glad you have enjoyed it so much! You could make some creme brulee with those extra yolks. 🙂
Rachael
Great recipe…turned out perfect!
This is now my go to recipe for the perfect ” family cake”. Moist and totally satisfying!
Thanks for sharing Sam!
Sam
I’m so glad everyone enjoyed it so much, Rachael! 🙂
Cait
How many batches of this cake would you recommend I make if I am making a layer cake using eight 6 inch pans?
Sam
Hi Cait! You should have enough batter if you double the recipe. 🙂
Shari
This cake and frosting were absolutely amazing! I followed the recipe precisely and it turned out perfect. Definitely our family’s new favorite for birthday cake!
Sam
I’m so glad everyone enjoyed it so much, Shari! 🙂
Amy
Hi! May I use a springform pan in baking this cake?
Sam
Hi Amy! You can use a spring form pan, but you bake time will be different. I’m not sure how long to bake it. Make sure you don’t overfill the pan. 🙂
Erin schuh
Hello,
How can I modify this recipe to fit 3 6 inch cake pans?
Sam
Hi Erin! You should have enough batter to bake it in 3 6 inch pans, but I’m not sure on a bake time. Make sure you don’t overfill your pans. 🙂
Tracy Ann Marrow
Can you substitute cake flour for the all purpose flour?
Sam
Hi Tracy! You can use cake flour. If using weights you will use the same weight if using cups you will need 3c + 6TBSP. 🙂
Andres
If this recipe makes 8 cups of batter then you only need 6 cups of batter so you’ll have about 1-2 cups left depending on how tall you want your layers.
Madhurima basu
Hi How do I adjust the recipe to make this cake in one 8″ or 9″ round cake tin and then cut it into layers later? My oven is too small for 3 separate cake pans. Thanks very much
Sam
If you only want to make one cake layer you will need to cut the recipe in half. 🙂
Marina
I’ve never left a review for a cake recipe, but this was way too good to not say anything. In all my years of baking I’ve never come across such a moist and tasty cake. Good job!! Super easy to make and such basic ingredients, but what an amazing result.
Sam
Thank you so much for taking the time to leave a comment, Marina! I’m so glad you enjoyed the cake so much. 🙂
Noni
Hi,
Im not much of a baker, however I found this easy to follow and straight to the the point. Thank you so much for this absolutely divine vanilla cake recipe. It was such a hit. I made it for my husband’s birthday and everyone thoroughly enjoyed it. So much so that we made double the recipe and made a cake and cupcakes. So light and fluffy and just divine.
😋
Sam
I’m so glad everyone enjoyed it so much, Noni! 🙂
khadijah Getso
I just tried it, the inner part is soft and the out part is a little bit tough which may be due to my oven temperature i guess. Also recipe a too sweet will reducing the quantity of sugar affect my recipe when trying next tym?
Sam
It sounds like your oven may be running a bit hot, or they baked just a little too long. Reducing the sugar shouldn’t alter the final outcome of the cake other than the flavor, unless you reduce it too much. 🙂