The Best Vanilla Cake Recipe
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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 1/3 of the mixture into your bowl. Use a spatula to gently stir until just combined. Follow this with about 1/2 of your buttermilk, and stir again until just combined. .
- Add 1/2 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
Equipment
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
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 1/3 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 3/4 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 1/4 cups of buttermilk.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Thank you so much for this recipe! I was actually wondering how the recipe changes when it comes to baking it in smaller sized pans. I baked mine in 6” pans and it was on the drier side. I’m sure this is one of my mistakes given everyone else’s incredible reviews. I have so much trouble perfecting a moist and fluffy vanilla cake.
Great Recipe! Very delicious.
Thank you so much! I am so glad that you enjoyed it! 🙂
Wow it is a must try
Thank you so much, Elise! I am so glad you enjoyed the cake. 🙂
I’ve tried this recipe a few times and it came out great every time. I’ve added grated nutmeg at one time and substituted pineapple juice for the milk and it was great. Thanks for the recipe!
I’m so glad to hear it! Thank you for commenting, Teressa! 🙂
I love this recipe!
Wonder how long can i keep this cake in the fridge without frosting? or can i keep it in freezer for later use?
Thank you so much, Janet! You should be ok leaving it in the fridge for a few days before frosting. I have not personally frozen this cake, but I know others have with success. I think you will be fine to do that as well. Let me know how it works out and what you end up doing. 🙂
Hello…Thanks for this recipe. Im making this vanilla cake today for my mother in-laws birthday tomorrow. She loves vanilla cake. 🙂
You are welcome, Anna! I hope your mother-in-law has a wonderful birthday celebration and enjoys her cake! Happy Baking. 🙂
Hi look so lovely …how many cupcakes will this recipe make ?
About 24. Enjoy! 🙂
Thanks
This cake recipe is delish! I sub about 1/3 of the flour with cake flour to get a bit of a more dense and sturdy crumb, which is great for my professional cakes that are usually stacked and carved. I can’t wait to make this with the recommended chocolate frosting for my own consumption!
Thank you so much, Kaylin, for the 5-star review! I’m so glad that you enjoyed the cake. 🙂
I made this cake before for my daughter’s birthday last year, it was perfect, love it so much!
I’m planning to do a doll cake for her this year, do you think i can use this recipe too? I have the wilton doll cake mold.
Hello, Janet! Yes, this cake recipe should be fine for that. I hope she loves it and has a wonderful birthday celebration. 🙂
Today is my birthday ,and i would like to make this cake for myself. Is there enough batter to make a 13×9 and what temps and time do i need to use.
Happiest of Birthday to you, Ed! Yes, you can bake this cake in a 9″ x 13″ baking dish. Based on others who have done so, the cake will take about 30 minutes. I recommend just keeping an eye on it. I hope that you enjoy your birthday cake! 🙂
Thank you so much! Made it yesterday and it worked, the shape stayed.
Wonder how long can i keep this cake in the fridge without frosting? or can i keep it in freezer for later use?
Awesome, I’m glad to hear it!
The fridge tends to dry out cakes, I generally recommend storing in an airtight container (or well-wrapped) at room temperature if you intend to enjoy within a day or two. If you store in the fridge it will keep longer but tends to dry out, make sure to keep in an airtight container in there as well. It will keep for up to a week but again, the cake will dry out, especially without a protective layer of frosting. If you intend to keep it longer than several days I would definitely freeze, make sure to wrap well with plastic wrap before freezing.
I hope that helps!
Can I substitute regular milk for the buttermilk?
Hello, Latoi! Yes, that should be fine. Happy Baking! 🙂
This really is the best cake I’ve made from scratch!! So fluffy and moist. Sadly I didn’t wait for it to cool before I flipped it out of the pan so it fell apart. Either way my family devoured it. I did use this as a base recipe for a lemon cake but adding 1.5 tbs lemon extract and 1 lemon zest, and adding more vanilla and sugar. Then i made a lemon glaze on top, perfect!
Thank you so much, Kay! I am so glad that you enjoyed the cake recipe. I am sorry to hear that it fell apart in the processes of flipping but glad a it didn’t go to waste! 🙂
Hi Sam,
Can you use cake & pastry flour? Also, should you sift the flour? I did and it was more than 3 cups after sifting it.
Making the cake for my daughter’s 21st birthday!
Other people have used cake flour with success, and nope, no need to sift the flour. I would recommend checking out my how to measure flour post, that might be helpful. I hope your daughter loves the cake! 🙂
Oh my goodness gracious. This certainly is “the most perfect[est] vanilla cake recipe there ever was.” I made it yesterday, and I legit couldn’t wait to get home from work today so I could help myself to another 2 generous servings. Thank you so much for sharing this amazing recipe and the very helpful details 🧡
I am so happy to hear this! Thanks for letting me know what a success the recipe was, Vivian, I appreciate it 🙂
made this yesterday 11/11/19. It’s a keeper. I have an excess of pecans so I powdered them in the last dry addition and added to the batter. Turned out really good. Every pecan cake seems to wants you to roast them in butter first, but I opted for just the yummy pecan taste. thank you. I think the picture made me want to try it.
Thank you so much, Jean! I am really glad that you enjoyed the cake recipe and I love the blend of pecans. Thanks for trying my recipe and for your comment. 🙂
Hi Sam,
I’ve just made this beautiful Vanilla cake. I have tried many recipes and haven’t been happy until now. I made the recipe into 2x7inch tins to get some height.
My question is.. do you think this cake recipe would work for a wedding cake as a top 6inch tier. I was thinking of doing a semi naked buttercream frosting. Do you think this cake recipe would stay moist and light for a few days.
Thank you in advance.
Thank you so much, Mary! I am so glad that you enjoyed the Vanilla Cake. Yes, I think it would work well as a wedding cake. I love the sound of the semi-naked cake, it will be perfect! 🙂
Hi Sam! , this is Mirna I loved your cake so much I tried to make it and it turned out perfectly . At first I didn’t have heavy cream to make the frosting and my mom and dad were busy, so I just went out to the store and bought one 😅😋
Hi, Mirna! I am so happy that you enjoyed the Vanilla Cake. 🙂