The Best Vanilla Cake Recipe
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My vanilla cake recipe has a soft, plush, and perfectly moist crumb. It has a rich vanilla flavor, is perfectly beginner friendly, and is made entirely from scratch! If you’re looking for a classic homemade vanilla cake that works every time, this is it! Includes a video tutorial.
The BEST Vanilla Cake Recipe (Soft, Moist, and Made 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 recipe, 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!
Why This Vanilla Cake Recipe Works:
- Butter & oil combo. Using a blend of both butter and oil lets the cake reap the best benefits of both worlds: a rich, buttery flavor from the butter and soft, lasting moisture thanks to the oil. This technique worked so well in this cake recipe, I’ve used it in many recipes since then, including my chocolate cake recipe and marble cake.
- Buttermilk keeps the cake tender and adds subtle depth and richness.
- Light, fluffy texture. A full Tablespoon of baking powder gives the cake crumb lift for a soft, plush crumb that’s never too dense or heavy.
- Time-tested & reader-loved recipe. This vanilla cake recipe has been a long-time favorite on my website. It’s served as the base for many of my other cakes, including my popular pineapple upside-down cake.
Ingredients
After testing many versions and combinations of ingredients, I’ve found that a good vanilla cake recipe 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 the crumb soft and moist rather than 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 specifically to 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. It’s key for a soft, lifted cake crumb. Always make sure your baking powder 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 or a very fine sea 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.
As always with my recipes, 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 This Vanilla Cake Recipe (Step-by-Step)
- 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 stir in your vanilla extract.
- 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
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 vanilla cake recipe!
Yes! This recipe will make approximately 24 vanilla cupcakes. Fill cupcake liners no more than 3/4 full and bake one pan at a time on 350F for about 17 minutes each.
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.
A good vanilla cake recipe is a blank canvas for your favorite frosting, it works with just about any icing. Some of my favorites include my chocolate fudge frosting, chocolate Swiss meringue buttercream, or classic chocolate buttercream (vanilla cake with chocolate frosting is a classic combo!), peanut butter frosting, cream cheese frosting, vanilla frosting, coffee frosting, or take a fruity spin with my strawberry frosting, raspberry buttercream, or even blueberry frosting. You can also top any of these frostings with my ganache drip.
Why Is My Vanilla Cake Dry?
Dryness is typically the biggest issue home bakers run into when making cakes 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.
Over-mixing the 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 so long as there aren’t any dry streaks and the batter is mostly uniform, 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!
Over-baking the cake:
Even a minute too long in the oven can cause a cake to be too dry and dense. Bake your cake layers on the center rack and use an oven thermometer to ensure your oven is running at the proper temperature.
Don’t check your vanilla cake too early (that can make it sink!), but do keep an eye on it. When your cake is finished baking, 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, 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 finished baking, let it cool in the pan for only 10-15 minutes before inverting it onto a cooling rack to cool completely.
More Great Cakes to Try:
If you’re new to making homemade cakes (or just want to delve deeper into the process) make sure to check out my posts on how to decorate a cake and 3 ways you’re accidentally ruining your homemade cake.
Enjoy!
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Vanilla Cake Recipe
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:Storing
Store covered at room temperature for up to 2 days or in an airtight container in the refrigerator for up to 5 days. If refrigerated, it’s best to allow the cake to come to room temperature before serving for best texture and flavor.Freezing
Unfrosted cake layers can be wrapped tightly in plastic wrap and then foil and then frozen for up to 3 months. Thaw (without unwrapping) overnight and then bring to room temperature (still without unwrapping) to retain the best texture. Frosted cake slices can be wrapped individually and frozen and thawed overnight in the refrigeratorVideo 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!
This vanilla cake recipe was originally published in January 2019 but has since been updated to include new photos and helpful tips. The recipe remains the same.
I made this today and followed the recipe to the dot.. it’s the best cake I’ve baked.. thank you.. I also tried your pizza dough recipe and the pizza was delicious..
Thank you so much for trying both of my recipes, Indu! I am so glad that you enjoyed the pizza and your cake turned out amazing! I greatly appreciate the feedback so thank you for commenting. I can’t wait to hear what you try next! 🙂
I am lactose intolerant so I only have Almond Milk and Oat Milk…is one better than the other? Is there a way to substitute them for buttermilk?
Hi, Tiffanyn! I personally have not tried either one so I am not certain how they will do. Someone recently used almond milk and reported success. I hope that you do as well. 🙂
Thanks! We are going to try oat milk. I’ll keep you posted
Please do! Happy Baking! 🙂
I made half the recipe and it netted 18 cupcakes. I subbed in self rising flour and omutted the baking powder and salt. I too made buttermilk with vinegar and milk. I added raspberries and chopped whites chocolate (I was looking for a recipe to use the raspberries and chocolate in) it turned out beautifully. All this self isolation with my husband and I was dying to bake. I also roasted some fresh raspberries and made a raspberry white chocolate cream cheese frosting to frost them with, yummy!
#staysafegohomebewell❤
That all sounds incredible and so delicious, Kathleen! I am so glad you enjoyed the vanilla cupcakes and they paired so nicely with you raspberry frosting. Thanks for commenting. 🙂
Can I use Bundt pan fir this receipe
Hi, Joannie! Yes, that will be fine. Please keep in mind that the baking time will be different than what is listed so you will want to keep an eye on it. Enjoy! 🙂
How long would I bake it for 9×13 pan?
Hi, Beth! Someone recently tried this recipe in a 9″x13″ baking pan and reported that it took 30 minutes to bake. Of course, I would reccomend keeping an eye on it. 🙂
Hi. 2 questions….first, can I just use a 13×9 pan with this recipe? I’m using it for a poke cake. Also, I have Krinos brand Vanillin flavoring….can I use that instead of vanilla extract and if so, how much in comparison to the extract?
Hi, Nura! This cake recipe fits a 13″ x 9″ baking pan nicely. As far as substituting vanilla extract with Vanillin, I am not certain since I have not tried it myself. If you do, I’d love to know how it turns out for you! 🙂
Hello. Have you ever tried your recipe with gluten free 1:1 baking flour?
My daughter and I are having fun today with a cupcake bake off using your recipe!
Hi, Sherrie! I have not tried it using gluten-free flour, however, others have and reported success. I hope that you both have a blast baking for your bake-off. Best of luck! 🙂
Hi! Can I use plain flour instead of all purpose flour?
Hi, Santhi! Plain flour and all-purpose flour are the same things so you are set! I hope that you enjoy the cake. 🙂
I usually don’t leave reviews for recipes, but this cake was spot on and delicious! I was able to make this for my daughter’s 7th birthday and it really made her day. My only change was I had to make buttermilk using milk and lemon juice. Excellent recipe! Thank you!
I am so glad that the cake turned out so well for you, Stephanie. Despite the situation of the world, I hope that your daughter was able to still have a wonderful birthday! 🙂
Happy birthday to your daughter! I am currently baking this for my 5 year old’s birthday today. Happy birthday to our girls!
What if I don’t have any vanilla extract! Is there anything else I could use? I have a lot of allergies: cinnamon, coconut, and more so is there anything I could substitute or just not add the vanilla. Been meaning to get some but all the stores have closed! If you can help me it would be amazing!!
Hi, Alexya! If you want a vanilla cake, the vanilla extract adds so much of the flavor and is needed. If you want to try another extract you certainly can. I also have other cake recipes that you can try instead with ingredients you may have on hand: White cake, funfetti cake, chocolate cake.
hi, I don’t have buttermilk, can I substitute it with almond milk mixed with lemon juice?
Hi, Ashley! I have not tried baking this recipe using Almond Milk so I am not certain how it will do. I do have a buttermilk substitute you can try or whole milk will do just fine. 🙂
The cake turned out great.. for the most part. I was happily eating a slice until I got slapped in the face with a gross bitter taste! I spit out a small pellet that was clumped up in the cake. After doing some research, others suggested that it may have been due to the recipe calling for too much baking powder. Can anyone else confirm if they had this issue? It crossed my mind that 1 tablespoon of baking powder was a bit much. Are we sure it wasn’t suppose to be 1 teaspoon?
Hi Hayley! The 1 Tablespoon of baking powder is correct. I do know what happened, though. The issue is with your baking powder. Sometimes, if any moisture gets into your baking powder, it can form tiny clumps (/pellets) that do not break up even when mixed into the batter. These are concentrated pockets of baking powder that you would taste in the final product and they would be extremely bitter and gross. I’ve also had this problem when using generic baking powder, unfortunately (it’s one of the few ingredients I will not buy generic, because of this). I would toss it out and replace it because it’s likely you’ll run into this problem again with any other recipe you make with this baking powder. I am glad to hear you enjoyed the cake otherwise, though!
Definitely the best cake ever !!!! thank you so much
I am so glad that you enjoyed the cake, Sara! Thank you so much for commenting. 🙂
Hi, I’m trying to make this recipe but I don’t have buttermilk and can’t make it to the store. I have whole milk, almond milk or heavy cream. Also, no canola oil or vegetable oil, can I substitute extra virgin olive oil, coconut oil or butter. Got to work with what I have. Thanks
Hi, Stella! You are in luck, I have a recipe for a buttermilk substitute that you can try. If you don’t have the ingredients on hand to do this, others have substituted whole milk and had success. As far as oil goes, you want to use a neutral oil. Olive oil will work but will alter the taste some. I hope that helps. 🙂
Hello! Is the measurement for the buttermilk and substitute the same for the cake recipe?
Thank you!
Julia
Add a heavy-handed tablespoon of vinegar to the measuring cup, then fill to the 1-1/4 mark with almond milk. I found this recipe online today when I was making this cake and it worked perfectly. Cake turned out amazing!
Hi! I would like to add Funfetti to this particular recipe, as I prefer butter and oil rather than all butter. What quantity would you recommend I add?
Thanks!!
Hi, Nadya! I actually have a funfetti cake recipe that uses both butter and oil that you can try instead. I hope that you love it! 🙂