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). Itโs 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 thatโs 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 doesnโt 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; weโre 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 โ of the mixture into your bowl. Use a spatula to gently stir until just combined. Follow this with about ยฝ of your buttermilk, and stir again until just combined. .
- Add ยฝ 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. Itโs 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 itโs 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!). Donโt 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!
Letโs bake together! Iโll 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
- ยฝ cup (113 g) unsalted butter softened to room temperature
- ยฝ cup (120 g) avocado, canola or vegetable oilยน
- 1 ยฝ cup (300 g) granulated sugar
- 4 large eggs room temperature preferred
- 1 Tablespoon vanilla extract
- 3 cups (375 g) all-purpose flourยฒ
- 1 Tablespoon baking powder
- ยฝ teaspoon salt
- 1 ยผ 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 pansยณ 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.ยฝ cup (113 g) unsalted butter, ยฝ cup (120 g) avocado, canola or vegetable oilยน, 1 ยฝ 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 flourยฒ, 1 Tablespoon baking powder, ยฝ 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.ย 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 ยผ 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
ยนCooking 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.ยยฒCake Flour
You may substitute cake flour for all-purpose flour. Use 3 โ cups or 375g of cake flour.ยณDifferent 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:ย 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 ยพ 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.ยFrosting 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 ยผ 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.
Genelle Bubach
Hi Sam. I was wondering if it’s possible to bake this in a 9 x 13 in. pan.
Sam
Hi Genelle! Yes, absolutely, however I’m not sure exactly how long it will need to bake for. Just watch the cake and use the toothpick test to check that it is finished baking. Enjoy! ๐
Onlinecake.in
It looks very yummy.I’ll be making this recipe this weekend and I am so excited! Thanks for sharing such a delicious recipe with us.
Sam
I hope you love it! ๐
Jacqueline
Finally!!! My quest for a recipe for a vanilla cupcake is over. Thank you for all the work you did figuring this out.
I have now made this recipe twice, both times as cupcakes. The first time I believe I over mixed them and cooked them a little long. They were dry from the over baking, and the texture was a little too glutinous/muffin-like from over mixing.
The second time I corrected my mistakes and was rewarded with a perfectly soft, fluffy, and moist cupcake. Perfect! This is the fifth recipe that I have tried this month and I am glad to end my search.
Sam
I am so glad you enjoyed them, Jacqueline! ๐
Amber
How long did you bake the cupcakes for?
Sam
They should need to bake for 17-18 minutes. ๐
Carolina a
Iโve been looking for a good vanilla cake for a while. Then I found this one and gave it a try. Itโs fabulous!! I have even over mixed it and thought for sure itโd be ruined but it didnโt! Itโs also very versatile and stable enough for tiered cakes. Thank you!
Sam
I’m thrilled to hear that it was such a success for you! Thank you for commenting and letting me know how it turned out ๐
Amber
I have made this cake several times and followed the recipe exactly. I have found it turns out very dense and almost cornbread-like. All of my dry items are stored properly, and all of my refrigerated items are brought to room temp. I like the density for carving cakes and for serving as the base as it holds up well and is not crumbly like more delicate cakes. However, I would like it a little more moist. Any thoughts or tips?
Sam
Hi Amber! I’m sorry this keeps happening. Most of the time the culprit is over-mixing. I hope this helps. ๐
Cait D.
Hey there! I am wondering if the baking soda you’re using is “double acting”, in the states I believe it comes standard like that, but I’m making this cake from Europe.. and that means I will have to double the soda. Thank you!
Sam
Hi Cait! There is no baking soda in this recipe. The baking powder is double acting baking powder, but you would not want to double the baking powder in this recipe. It wouldn’t turn out well. I hope this helps! ๐
Jacqueline Harris
I have been making chocolate cakes all my life, but never a vanilla cake until now. This cake was awesome! Beautiful, tender, moist, & utterly delicious! I filled it with fresh strawberries & poked the lower layer a bit to help it absorb the juices. Then I made a chocolate glaze & covered the top. It was a little bite of heaven! Thank you for such a happy experience!
Sam
Ooo that sounds like an awesome variation, Jacqueline! I am so glad you enjoyed it! ๐
Maria
This recipe was AMAZINGGG!!!!!!! the cake came out beautiful. Will definitely use again.
Sam
I am so glad you enjoyed the cake Maria! ๐
Lori
Hello! I’d like to know if I can substitute coconut oil for the vegetable oil – or do you have another recommendation? We are trying to stay away from both vegetable and canola oils. Thanks!
Sam
Hi Lori! I think that coconut oil would be totally fine. Enjoy! ๐
Hamal
I’m just trying it wish me luck
Sam
You can do it! ๐
Hamal
I used vanilla bean instead and it was amazing thank u
Aaron Olalekan
Please how many cups will this batter yield.
Sam
Hi Aaron! This will yield 8 cups of batter. ๐
Amber
Made the cake yesterday and I am a skilled baker. The consistency was perfect but tasted extremely floury. I would make the cake again but I donโt understand why the flavor was off.
Sam
That is so weird. I have never had that happen. I don’t know why it would taste like that.
Kim
This was my cake too …. I think Iโm going to use a bit more buttermilk next time ๐
Angie
Can I use regular milk instead of buttermilk?
Sam
Hi Angie, the cake won’t be quite as soft and moist if you do. I recommend using my buttermilk substitute if you don’t have actual buttermilk on hand.
Breanna
Can I make this in 2 6โ pans? I want them to be thicker. If so, do you know roughly what bake time would be? Thanks!
Sam
Hi Breanna! You can make it in 2 6″ pans, but you will have leftover batter, and I am not quite sure what the baking time would be. If you try it, let me know how it goes. ๐
Vanessa N.
Tried this today, but made it with a cake flour sub and a buttermilk sub. Turned out great! The cake was fluffy and moist. I’ve had bad luck with vanilla cakes so I was really pleasantly surprised.We ate it with whipped cream and strawberries. This will be my new go-to vanilla cake recipe! I love how unfussy it is compared to some other “best ever” vanilla cake recipes.
Sam
I am so glad you enjoyed the cake, Vanessa! Thanks for commenting. ๐
Kim
What did you sub with ?
Jina
What did u sub for buttermilk?
Sam
Here is an easy buttermilk substitute that I recommend.
Pam
AMAZING recipe!! I made over 100 cupcakes today and used this. I live at a higher altitude, so I baked them at a higher temp (370 degrees F.) for 30 minutes and they came out perfect!
Will be my new go-to recipe for white cake forever! I did fill the cupcake liners (size L) to 2/3 full, as they don’t double in height (at least where I live and in my oven). I still got 30 cupcakes from one recipe.
Thank you for sharing this recipe!!
Sam
So happy to hear you enjoyed, Pam! Thank you so much for commenting!