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.
Cheryl Kottka
Can I use a 9 x 13 can pan for this cake?
Sugar Spun Run
Hello, Cheryl! Yes you can use a 9″ x 13″ baking pan for this recipe. I would just keep an ear on bake time. I hope that you enjoy it! 🙂
Alisa
Thanks for the recipe! It was the best vanilla cake I’ve ever made – even my daughter (who typically does not like cake) enjoyed it. I substituted the buttermilk with 1 cup milk and 1/4 Greek yoghurt and used self raising flour instead of all purpose flour and baking soda. We will use this in the future for sure!
Sugar Spun Run
I am so happy that you and your daughter enjoyed the Vanilla Cake. Thank you so much for your comment. Enjoy! 🙂
ahma
just tried out this recipe and it’s so moist and delicious🤤🤤🤤🤤 thanks for sharing it😘😘
Sugar Spun Run
I am so happy that you enjoyed the vanilla cake. Thank you for taking the time to leave a comment, I appreciate it! 🙂
Sweetyzee
I tried this recipe n it just turn out absolutely fantastic super soft cake the only thing I reduced is the baking agent to 3 teaspoons n added pinch of soda bicarbonate . N flovered to lemon instead of vanilla. Thank you fo sharing this recipe.
Sugar Spun Run
Thank you so much for your comment! I am so happy that you enjoyed the Vanilla Cake Recipe. Since you’re not a fan of vanilla, you may also want to try my recipe for BEST White Cake, I think you will enjoy it!:)
MCT
Hello! I’d love to try this recipe. Can you substitute cake flour for the AP?
Sugar Spun Run
Hello. I have had others substitute all-purpose flour with cake flour and have had success. I hope that you enjoy it! 🙂
Yvette
Can I use cake flour instead of regular flour?
Sugar Spun Run
Hello, Yvette! Other people have substituted cake flour and have had success. Let me know how it turns out for you!:)
Sandee Utterback
Hi Sam,
This cake is really good: light, moist, and fresh tasting. I used regular flour (sifted) and I didn’t have buttermilk, using milk with apple cider vinegar instead. It is yummy with homemade cream cheese frosting.
This recipe is a “keeper”. Thank you.
Sandee
Sam
Thank you so much, Sandee! I am so glad you enjoyed the vanilla cake so much! 🙂
Hawa
Hi Sam. I’ve try the recipe twice using homemade buttermilk. It turns out a bit dense and heavy but the taste is great. I wonder why? And I would like to try bake all the batter in single 8 inch round mould, how long should I bake it? Any suggestion? Please and thank you
Sugar Spun Run
Hello, Hawa! I am not sure how you are measuring your flour, but sometimes if it packed when measured it will be too much flour resulting in a dense cake. When measuring this ingredient you will want to pour the flour into the measuring cup so it’s still airy. Another cause could be over mixing. If the batter is overmixed it won’t be as airy. Regardless, I am happy that your cake tastes good! I have not baked this cake in an 8″ pan so I can’t give a recommendation for bake time. I would just keep an eye on it. 🙂
Stan
Love this cake! It is my new go to cake! It is moist and tender without having to drench it in syrup it gets gobbled up just as a plain unadorned cake. It even works well as a loaf filled with chopped pears raisins and dusted in a little flour and spices before folding them into the batter. A nice marble cake or pineapple upside down cake. I sometimes sub out some of the sugar with brown sugar or Splenda measure for measure or add a little almond flour or marzipan if I have it left over . No buttermilk it still works but a tablespoon of lemon juice or vinegar added a few minutes to regular milk and you have a good substitute. If anyone is feeling like going over the top frost it with Swiss Meringue Buttercream with a lemon curd filling or Chocolate with cacoa nibs inside or small dark chocolate chunks on one level and milk on the other.
Sugar Spun Run
Sounds delicious, Stan! I am so glad that you enjoyed the vanilla cake recipe. I love your variations. Thanks for your feedback. Enjoy! 🙂
Ivette
Would you recommend the cake pans to be 2” deep or 3”?
Sugar Spun Run
Hello Ivette, either 2″ or 3″ will work fine. 🙂
Abby
This cake wasn’t very good. The taste of vanilla wasn’t quite there and the cake fell apart easily. I tried to layer the cake, but the cake fell apart instead when I was trying to life it up. Maybe more vanilla and more sugar? Also, 35 minutes is too much time. I took the cake out at thirty and it was still a little burnt.
Sam
Hi Abby! I’m so sorry to hear it wasn’t a hit for you. I wouldn’t recommend adding more vanilla or more sugar, it actually sounds like your oven temperature might be running too hot. If the cake was over-baked that will make it dry and crumbly and could affect the texture and flavor, and if yours was burnt unfortunately I think that is what must’ve happened here.
I would recommend keeping an oven thermometer in your oven to check the temperature and maybe dropping your oven temp a few degrees and watching it carefully. I really hope that helps!
Bev Lockwood
Morning
Please send me chocolate icing recipe.
I live in Ontario but my son in law from Boston is visiting this weekend and it’s his birthday.
Tnx Bev
Sugar Spun Run
Hello, Bev! I hope that you have a nice visit with your son this weekend. Here is the chocolate icing recipe. Enjoy! 🙂
Tina
This turned out poorly. We followed the directions exactly as they were written with no deviations. The cake was dense and crumbly. It tasted very floury and bitter – no taste of butter or vanilla at all. The 1 tbsp of baking powder seems excessive to me. Is that accurate?
Sam
Hi Tina! I’m sorry to hear that it wasn’t a hit for you! The 1 Tablespoon of baking powder is correct. Did you weigh your ingredients or measure with cups? I’m wondering if maybe the flour might have been over-measured? Also I would check the date on your baking powder and make sure it is still good. I hope that helps!
Sam
Could I cut this recipe in half if I don’t want a big cake (for a 4 year-old’s birthday cake)?
Sugar Spun Run
Absolutely, Sam! Let me know how it turns out. 🙂
Batool
Hi Sam,
Thank you for this recipe! I want to make it for my son’s first birthday in a few days, and was thinking of going for a fun funfetti type look (I’ve never made anything but chocolate cake in the past). Would it work if I just added some confetti to the batter? If so, how much, and any particular kind?
Sugar Spun Run
Hello, Batool! Yes, you can. I recommend using sprinkles/jimmies or round sequin “quin” sprinkles, do NOT use nonpareils or they may bleed through your batter and ruin the coloring of your cake. I do have a funfetti cake recipe as well. Let me know how it turns out! 🙂
Batool
Thank you so much for the response! Between the funfetti cake and this one, which has a more moist and fluffy sponge? Will adding sprinkles possibly affect the texture?
Sugar Spun Run
Hello, Batool. They are very similar, both are fluffy and moist. You can add sprinkles to either. If you add “jimmies” do NOT use nonpareils or they may bleed through your batter and ruin the coloring of your cake. Let me know how it turns out! 🙂
Batool
Okay, gotcha.
Thank you, Sam! I think I’ll do the funfetti white cake, it looks so light and fluffy! Though I might end up doing this gorgeous chocolate frosting instead of the white buttercream in the other recipe.
I’ve never baked multiple pans in the oven at one point – anything I need to know to ensure I don’t over crowd the oven and impact the way they bake?
Sugar Spun Run
Batool, If you need to cook three cakes at a time, place two on the bottom rack, spaced apart, and one on the rack above and in between the other two. Move the cakes twice during cooking so that each cake spends an equal amount of time in each position. Let me know how they turn out! 🙂