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.
Carmen Martinez
Can almond milk be substituted for the buttermilk?
Adele
Can I use almond milk instead of butter milk? It’s all I’ve got in the fridge and I’m too lazy to go to the store aha.
Erykah
You can make buttermilk with a bit of vinegar in milk
Shantal McLaughlin
This recipe is easy to follow and It taste amazing. I am adapting the incorporation of flour and milk by hand. I truly believe this made the difference for me. This the most fluffiest cake I’ve made from scratch EVER!
Sam
I’m so happy to hear this, Shantal! Thank you so much for letting me know how the vanilla cake turned out for you, I really appreciate it 🙂
Tonya
How long does it take for the cake to spoil If left outside
Or inside of the refrigerator ?
Sugar Spun Run
Hi, Tonya! It should stay fresh for up to one week! 🙂
Alicia B
I’ll be making this today! I have AP flour But I also have cake flour. Have you ever done it with cake flour? I’m looking to use up what I have! Lol
Sam
Hi Alicia! I’ve only ever made this with all-purpose and like it that way, but many other people have commented that they used cake flour instead and it turned out great for them! So I think either way you can’t go wrong 🙂
Bridget
Have you tried this in z as 13×9 pan
Sugar Spun Run
Hi, Bridget! Others have and had success. I recommend keeping an eye on it, as the bake time will vary. I hope that you enjoy the vanilla cake. 🙂
Rick Brown
Just made this, Fantastic! My kids said I “Nailed It”! LOL!
Sugar Spun Run
Congrats on “nailing it” Rick! (lol. I love it!) I am so glad that everyone enjoyed the vanilla cake. 🙂
Keilah
Thank you for this delicious recipe. I tried it and everyone loved it. This is genius. Thank you so much.
Sugar Spun Run
Thank you so much, Keilah! I am so glad that you enjoyed the vanilla cake! 🙂
Ananya Kushwaha
My friend’s said this was the best cake in the word and then gave me the order of my own birthday cake because they said u did it the best! 🙂 Thank you!
Sugar Spun Run
I am so happy that the vanilla cake was such a hit among your friends, Ananya! Sounds like you will be busy making another soon. 🙂
Ambi-glo
Boyfriend told me it was the best thing I’d ever baked. Haha it was delicious.
Sam
That is awesome! So glad to hear the recipe worked so well for you, thank you so much for commenting 🙂
Margaret C
By far the best vanilla cake EVER and the frosting that goes with it is to die for!!! It was such a Homerun for Christmas Eve.
Sam
I am so happy to hear that it was such a success for you, Margaret! Thank you so much for commenting, I appreciate it 🙂
Ndy
Simple and easy to follow.
Thanks for putting this up
Sugar Spun Run
Thank you! I am so glad that you enjoyed the vanilla cake! 🙂
Anderson
The cake turned out incredibly delicious, I just couldn’t believe it! It was an easy to follow recipe; great for an amateur like myself. Thank you so much for the recipe.
Merry Christmas!
Sugar Spun Run
Thank you so much, Anderson! I am so glad that you enjoyed the recipe. 🙂
Anderson
Hi!
Can I use whole milk instead of butter milk?
Sugar Spun Run
Hi, Anderson! Yes, that will be fine. I hope that you enjoy the vanilla cake. 🙂
Abha Gatla
Best vanilla recipe.. I tried with coconut shredded and worked wonder.
I did a small experiment and tried to add 1/2 cup yoghurt to make it eggless. But went very wrong. The inside did not cook ev3n after an hour. Any idea what can be done to make it eggless.
This is one of the best recipe.
Sugar Spun Run
Hi, Abha! I am so glad that you enjoyed the vanilla cake. Unfortunately, I have not tried making this recipe eggless so I can’t give you any personal recommendations. I know others have substituted with apple sauce and had success. They said that they used a quarter cup of unsweetened applesauce in place of one egg. If you try it, I’d love to know how it turns out. Thanks for commenting. 🙂
Ohara
Hi Sam,
I want to make this a 3 layer cake in 9″ pans. Do you recommend I double your recipe? And does this increase or decrease baking time? Can all the layers be cooked at the same time or do you recommend baking them one at a time?
Sam
Hi Ohara! I would increase the recipe by 50% for 3 pans. You can cook all layers at the same time if your oven has the space to accommodate all pans (keep them all on the same middle rack). If your oven does not cook evenly you will want to rotate the pans while baking, you may need to bake a minute or so longer. If your oven won’t fit all of them you can bake two and then bake the third by itself (the one baked on its own may need a bit less time in the oven). I hope that helps!