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.
Mahlatse MONGATANE
So delicious but I have a problem that it looses moisture , but overall I’m happy
Sam
I’m so sorry to hear this is happening! What do you mean by it loses moisture? A cake will dry out over time, but if you keep it sealed in an air tight container it should be good for several days. 🙂
Nanajee Travels
This vanilla cake recipe is a true gem! I love that it’s made entirely from scratch—nothing beats the taste of a homemade cake, especially when it’s this plush and soft. The simplicity of the recipe makes it so approachable, and knowing it outshines any box mix makes it even more tempting to try. The addition of a how-to video is the cherry on top—it’s always helpful to see the magic happen step-by-step. I can’t wait to bake this and experience that classic vanilla flavor in every bite!
Joan Simpson
I made this cake and it’s awesome. I made 3- 9 inch layers but the cake is very moist and like velvet, all I can say is make it.
Kim
I’ve been looking for a good vanilla cake recipe for quite some time. I have tried so many (I might be a little picky:)). This is the vanilla cake recipe for me! Thank you so much for sharing!
Shannon Lee
Could this be converted into a 10in, 3 layer cake? I love this recipe but I need a bigger cake for a birthday cake
Emily @ Sugar Spun Run
Hi Shannon! You can double the recipe for three 10″ pans, but your layers will be thinner. Tripling will make too much batter though. Hope this helps!
Liz
wow, this is the vanilla cake to beat all vanilla cakes – have made it several times and it’s delicious and moist each time
Katrina Tenbroek
Hey there!
If I halve this recipe, will it be enough for two 6” round pans?
Thanks
Emily @ Sugar Spun Run
Hi Katrina! Two 6 inch pans would need just over half of the batter, so you could cut the recipe in half and just make slightly smaller layers.
Kay
We absolutely love this recipe – it has become our go-to cake recipe. Needing to bake a vegan cake next week for a dear friend and was wondering – do you have any thoughts on which common substitute for eggs would work best in this recipe?
Emily @ Sugar Spun Run
Hi Kay! Several commenters have made this recipe with flax eggs and enjoyed it 😊
Jillian
Can you make this cake two evenings prior to making it and wrap with plastic and freeze? Or do you recommend not freezing? Excited to make it!
Sam
Hi Jillian! You can make it two nights in advance and wrap it. It shouldn’t need freezing for just 2 days, but you certainly could if you’d like. 🙂
Jillian
Thank you! And I made chocolate frosting last night and put it in the fridge and I’ve set it out to get to room temp but it is solid as a rock! Will it soften on its own or do I need to do something to soften it?
Sam
It will soften as it warms up. It may need a brief stirring before use but nothing major. 🙂
Bobbie
I made this cake for my husband’s birthday paired with Sam’s Chocolate Cream Cheese Frosting and it was INCREDIBLE!!! Everyone at the party raved about it and couldn’t get enough. This is the 4th recipe of Sam’s that I’ve used and each have been spot on!
I used (2) – 9″ pans and cooked for 30 minutes and it was perfect. Oven times are tricky though, so dependent on elevation and oven type.
Dana
Hello there! I can’t wait to make this. Question: we will be enjoying this cake for my nephews birthday tomorrow, early evening. If I make it today, will it keep until then and still taste fresh? I won’t frost u til tomorrow. Thank you!
Emily @ Sugar Spun Run
Hi Dana! Yes, that will work just fine. Wrap the layers tightly in plastic wrap and store at room temperature, and you should be good to go 😊
Court
can I use 2 1/4 tsp of vinegar with milk.if I can’t get buttermilk? you think that’s an appropriate measurement ? thanks!
Sam
I actually have a post on how to make buttermilk substitute that has a graphic in it to help you. In this situation I would just make it in 2 separate batches: 1 scant cup milk + 1 Tablespoon of vinegar and then 1/4c milk + 3/4 teaspoon vinegar.
deb
can this recipe be halved for 1 x 8 inch round pan
Emily @ Sugar Spun Run
Hi Deb! You will have excess batter with that shallow of a pan. You can use the rest for cupcakes or discard it. Hope that helps!
Patti Haber
Can this cake be made in a 9 x 13 pan and what would baking time be?
Thank you
Emily @ Sugar Spun Run
Hi Patti! We haven’t tried it, but other have reported about 30 minutes for a 9×13 pan. Make sure to keep an eye on it as it bakes 🙂
Joanne
A good buttermilk is not always easy to find in stores, or keep on hand for recipes. I keep powdered cultured buttermilk (found in the baking aisle in stores) in my pantry at all times for this reason. I would like for you, Sam, and everyone else using this recipe and a few of your other cake recipes that require buttermilk, that the powdered one works great. Just read the bakers tip to put the powdered buttermilk in with the dry ingredients, and add the water when the recipe calls for you to add the buttermilk. God bless everyone. 💖✝️🇺🇸
Sam
Thank you so much for that information, Joanne! I will have to try using it one day. 🙂
Cathy Boudreau
I needed a vanilla cake recipe for my niece’s birthday cake. I didn’t have a go to Vanilla Cake recipe that I loved so I tried yours. I now have a go to recipe! The cake was wonderful. Had great flavour, a nice crumb and was fresh like the day it was made, even left overs 3 days later!. Per my niece’s request we had also vanilla frosting. I will be trying it out with your chocolate icing recipe!
Thanks for the awesome recipe!
Emily @ Sugar Spun Run
Thanks for the review, Cathy! We’re so happy you chose our recipe and enjoyed it so much. We definitely recommend trying it with the chocolate frosting–so good! 😊
Mz Lori
Is it okay to use 1 cup butter instead of 1/2 cup butter and 1/2 cup vegetable oil? Trying to cut back on the fat.
Emily @ Sugar Spun Run
Hi Lori! The cake will be dryer without the oil. We’re not sure how it will go 🙁