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.
Valerie
If I’m a little short on all purpose flour, is it crazy to mix AP flour with cake flour for your recipe? Thinking half/half, but weighed so it’ll be 375g total. I generally like the more tender crumb of cake flour, but also want to stay true to the recipe. Thanks!
Sam
Hi Valerie! In a pinch, as long as you are using weights it should turn out. 🙂
Lolly
I just tried your Best Vanilla Cake recipe & it was excellent. I got several positive comments. I made it a bundle cake with Nutellla glaze.
Momof3
I would love to know the difference between you vanilla cake and best white cake
Sam
The taste and texture are both different. The white cake is a little lighter and fluffier due to the whipped egg whites. 🙂
Annette S
I am an average baker, something i enjoy. I’ve made many cakes and this one has no doubt been my best. I follow the instruction’s precisely and every time it comes out perfect! Thanks for an excellent recipe!
Alina
Would adding sprinkles to the batter change it texture or impact the cake in any negative way?
Sam
Nope. It’s fine to add sprinkles here. 🙂
Anne
To ensure even baking, should I rotate the two cake pans in the oven about halfway through the bake time? Meaning, switch their places? (Both pans are on the center rack, but I am wondering if just rotating their places on that rack would make things more even and prevent too many brown spots.) Thanks!
Sam
Hi Anne! If your cakes are baking unevenly then it certainly won’t hurt to rotate them in the middle of cooking. 🙂
Anne
Thank you! I haven’t tried this particular recipe yet, but whenever I bake cupcakes, particularly cupcakes with a lighter color, such as vanilla ones, rotating the pan always helps! So, I figure the same is likely true for a vanilla layer cake! 😀
Josefina
Oh my goodness thanks so much for sharing I followed the instructions and it came out awesome!! Thanks so much
Heidi
I’ve made this cake twice. first time it was just OK due to my baking inexperience. I love your cake recipes. your instructions are always explained very well and I’m learning I can truly trust your recipes so thank you from the bottom of my heart for this blog. I’m new to baking and I’m teaching myself so it’s very nice to have someone like you that I can trust I am with you 100% on using real buttermilk. I use a local one here I louisville and it makes a HUGE difference. That substitution stuff doesn’t come close to producing that incredibly fluffy, tangy crumb!
Lolly
I just tried your Best Vanilla Cake recipe & it was excellent. I got several positive comments. I made it a bundle cake with Nutellla glaze.
Mrs. Davidson
Can I added Oreos to the cake batter?
Emily @ Sugar Spun Run
Hi there! You could add broken pieces of Oreo to the cake and that should be fine, if ground too fine they may give the cake a funny texture. We also have an Oreo cake recipe that you might be interested in. Hope that helps!
Yeruz Porrino-Salcedo
Hello
I want to try this recipe I just want to double check the baking powder amount? 1 tbsp. sounds a lot, just double checking 🙂
Thank you!
Sam
You do need 1 TBSP of baking powder.
Trish
This cake was DELICIOUS and super moist! I followed the recipe exactly as written. I layered two rounds with a milk chocolate ganache filling. It was a hit at our Office Christmas party!
Halley
Can I mix raspberry preserves into this to make a vanilla raspberry?
Sam
Hi Halley! I haven’t personally tried it, but I think there would be alterations needed to do so. I do have a chantilly cake that has a raspberry filling in it that you could check out. 🙂
Alex
Hello Sam, I’m from Mexico, I’ve been following your recipes for a while, but I have a big problem. There is no buttermilk here. So, my question is how can I do my recipe with a buttermilk substitute? I saw some people making it with yogurt or kefir, but do you know something about it?
Sam
Hi Alex! You can actually make a buttermilk substitute with milk and lemon juice/vinegar. 🙂
Laurel
I’ve looked for a good vanilla cake for a long time and this definitely fits the bill! It is so simple, yet delicious!
Kt
I made the recipe exactly as written.
There was little flavor and it was extremely dry. Almost a consistency of a pound cake. Very disappointed.
Sam
I’m so sorry to hear this happened! This is likely the result of over baking the cake. 🙁
Saiqa
Great recipe! my new go to.
please can you advise on storage instructions. How long this cake can be stored at room temp with no buttercream on? & can you freeze the cake? thank you
Sam
Without buttercream on the cake I would wrap the cakes tightly and they should store fine at room temperature for 4-5 days. 🙂
Mcc
Kt kind of confused. Pound cake is almost wet. It is super heavy and full of moisture so not sure why you liken a dry cake to a pound cake?
Rosa
Hello. have you ever done this using reverse creaming method? also, how can this make a good loaf cake?
Sam
Hi Rosa! You can reverse cream this! I think the batter could work in a loaf pan, but I’m not sure how to adjust amounts or bake times.
dean
if anyone else is making a 3 layer cake in small 6inch pans, i halved the recipe and baked for 21mins. the cakes look good 🙂
jenn
thank you for this!!! literally making this same one lol
genesis
Just made this recipe following step by step! WHAT A DELICIOUS CAKE! In my family, we don’t have a sweet tooth but this cake was a hit! Thank you for the recipe💗
Tina
If I want to make this recipe for a 12 x 18 inch sheet cake pan, should I multiply the ingredients by 1.5 or 2?
Sam
Hi Tina! I believe 1.5 will work here. 🙂
Tina
Thanks for the response. I forgot to ask how long do you suggest for baking the larger quantity of batter in the 12 x 18 sheet pan?
Sam
Unfortunately I haven’t baked it in a 12 x 18 so I can’t say for sure. 🙁
Halley
He did you happen to try this? i would love to do sheet cake!
Tina
Halley, I did make the 12 x 18 sheet cake and did 1.5 times the original recipe as suggested by Sam. I think I added 5 more minutes to the bake time. Keep an eye on it, because all ovens are slightly different. It was delicious!
Sara Carter
Sam, I don’t know how to thank you for your recipes and the instructions! I didn’t know to spoon the flour out of the bag instead of scooping it out of the bag with a measuring cup for one thing, and there are many other things I didn’t know.! I have found my vanilla cake now! It is fabulous! Can;t wait to make more of your recipes!
Sam
I’m so glad you enjoyed it so much, Sara! I hope you love everything you try and I look forward to hearing from you in the future! Happy baking! 🙂