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.
Indu Anish
I made this today and followed the recipe to the dot.. itโs the best cake Iโve baked.. thank you.. I also tried your pizza dough recipe and the pizza was delicious..
Sugar Spun Run
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! ๐
Tiffanyn
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?
Sugar Spun Run
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. ๐
Tiffanyn
Thanks! We are going to try oat milk. Iโll keep you posted
Sugar Spun Run
Please do! Happy Baking! ๐
Kathleen
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!
#staysafegohomebewellโค
Sugar Spun Run
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. ๐
Joannie
Can I use Bundt pan fir this receipe
Sugar Spun Run
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! ๐
Beth
How long would I bake it for 9×13 pan?
Sugar Spun Run
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. ๐
Nura
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?
Sugar Spun Run
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! ๐
Sherrie
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!
Sugar Spun Run
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! ๐
Santhi
Hi! Can I use plain flour instead of all purpose flour?
Sugar Spun Run
Hi, Santhi! Plain flour and all-purpose flour are the same things so you are set! I hope that you enjoy the cake. ๐
Stephanie Au
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!
Sugar Spun Run
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! ๐
Shawna Streb
Happy birthday to your daughter! I am currently baking this for my 5 year old’s birthday today. Happy birthday to our girls!
Alexya
What if I donโt 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!!
Sugar Spun Run
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.
Ashley
hi, I don’t have buttermilk, can I substitute it with almond milk mixed with lemon juice?
Sugar Spun Run
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. ๐
Hayley Brown
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?
Sam
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!
Sara
Definitely the best cake ever !!!! thank you so much
Sugar Spun Run
I am so glad that you enjoyed the cake, Sara! Thank you so much for commenting. ๐
Stella
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
Sugar Spun Run
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. ๐
Julia
Hello! Is the measurement for the buttermilk and substitute the same for the cake recipe?
Thank you!
Julia
Jen
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!
Nadya
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!!
Sugar Spun Run
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! ๐