A classic vanilla cake recipe, made completely from scratch! Ditch the box mixes — you’ll love how easy, moist and fluffy this homemade vanilla cake is!
I’m back in cold, snow-covered Pennsylvania after a long, wonderful (if not very warm… we arrived in the midst of a cold spell!) weekend in Florida with family. My cousin and my sister both ran in the Disney marathon and I nearly screamed a lung out on the Tower of Terror 😱.
My sister had a bad cold for the trip but still managed to run the Disney marathon and beat her own time, despite being barely able to even talk. I caught the cold on the way back home and don’t seem to be able to muster up the energy to change out of sweatpants or cook myself anything other than vanilla cake. The endurance gene skipped right over me, I swear.
Orrrrr, maybe it just exhibits itself in different ways. There’s no way I could run a marathon, but I can endure recipe fail after recipe fail after recipe fail until I land on the most perfect vanilla cake recipe there ever was.
Completely cloaked in chocolate frosting, naturally.
This vanilla cake recipe has been a long time coming. The journey began with my pineapple upside-down cake and was continued with my marble cake recipe — if you recall it took me almost a dozen attempts to get the vanilla cake base of those recipes right. A few more tweaks were still needed to make this a perfect standalone vanilla cake recipe, but, after a lot of wasted ingredients, we have arrived.
Looks like I can endure after all.
Tips for making the perfect vanilla cake recipe
- It’s best if all of your ingredients are at room temperature. I like to set out my butter, eggs, and buttermilk early in the morning so that they have reached room temperature by the time I am ready to bake.
- Don’t switch out the oil for more butter. This vanilla cake recipe uses both butter and oil because it gives it the best possible taste while still preserving the soft, fluffy texture that you want. Using all butter will actually likely make your cake more dense and dry. You can, however, substitute vegetable oil for the canola oil without issue.
- Make sure that your vanilla cake cools completely before frosting! If it’s warm at all, it’s likely to melt the frosting, leaving you with a big mess (ask me how I know…).
- Store your finished vanilla cake in an airtight container (like an airtight cake carrier). It will keep at room temperature for several days, or longer if stored in the refrigerator.
Be sure to check out my most recent video where I walk through all the steps to make the perfect vanilla cake, completely from scratch (printable recipe is just below the video).
Make sure that you also check out my favorite chocolate cake recipe!!
Enjoy!
How to Make Vanilla Cake
Ingredients
- 1/2 cup unsalted butter softened to room temperature (113g)
- ½ cup canola oil* (120ml)
- 1 1/2 cup granulated sugar 300g
- 4 eggs room temperature preferred
- 1 Tablespoon vanilla extract
- 3 cups all-purpose flour (375g)
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cup buttermilk room temperature preferred (300ml)
- 1 batch Chocolate Frosting
Instructions
- Preheat oven to 350F (177C) and prepare two deep 8" round cake pans** 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.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, baking powder, and 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 smooth and completely combined, but avoid over-mixing.
- 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 and decorate with sprinkles (if desired).
Notes
How to Make Into 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. This recipe will make approximately 24 cupcakes.Nutrition
Ponan says
Tried this today. It was superb I love it. I double my recipe and use olive oil.
Sugar Spun Run says
I am so glad that you enjoyed the cake, Ponan! Thanks for trying my recipe. 🙂
Leona Frances Gerada says
I’ve made this cake multiple times and everyone loved it, though today I mixed it up a bit and added raisins and chopped cherries and it still came out fluffy and super delicious although it cooked 2 mins earlier due to having the raisins and cherries 🥰 also covered with cream cheese white frosting ❤️❤️
Sugar Spun Run says
That sounds like a wonderful combo, Leona! I am glad that it came out well. Enjoy! 🙂
Lupe says
How long does it takes for the butter oil sugar become creamy
Sugar Spun Run says
Hi, Lupe! Just underneath the directions (step 9), there is a video where I walk you through the process. You might find this helpful. It should only take a minute or so. 🙂
Bin2 says
OOh wow in this time of being at home, i tried this recipe and its The Best Vanilla Cake i will always use this for cakes, easy to make and tasted great (hubby just complained about the sugar) so next time i will reduce on the sugar for me and the kids it was perfect.
Next i will try your chocolate cake, well done and keep this up.
Sugar Spun Run says
I am so glad that you enjoyed this recipe. Thank you so much for commenting. I can’t what to hear what you think of the chocolate cake when you make it next. 🙂
Mona says
This recipe is like therapy, stress relief in these strange times. Just wondering if I need to add baking soda at all, sorry to be silly, it’s not listed so obviously not needed, but I’m just doubling checking because of the use of buttermilk which as you mentioned is used to help baking soda do its thing. I am grateful, for your recipes!
Sugar Spun Run says
Hi, Mona! No baking soda is needed for this cake recipe. Baking powder is used instead. 🙂
Noor Ul Ain Asif says
Hi I was thinking that won’t be 4 eggs too many won’t the cake be very yellow with a egg taste ?
Sugar Spun Run says
Hi, Noor! I test all my recipes multiple times and make adjustments as needed until I consider it “perfect” before publishing. Four eggs is just right for this cake. Since the cake is a vanilla cake, and not white, it is yellowish in color. If you are looking for a white cake, I have a recipe for that as well that you could try instead. 🙂
Carolicious says
Hi there.i want to bake a cake for my birthday.what recipe can U give me.i want it to be the best
Sugar Spun Run says
Happy (early) Birthday! You are welcome to try this recipe. I would also reccomend my ” The BEST Birthday Cake Recipe or my Funfetti Cake Recipe. I hope that whatever cake you choose turns out perfectly. Enjoy! 🙂
Natalie says
Hi Sam!
I don’t have buttermilk but I do have regular milk – can that be a substitute?
Thanks!
Sugar Spun Run says
Hi, Natalie! Yes, it will work just fine. I also have a recipe for a buttermilk substitute that you can use as well. I hope that you enjoy the cake. 🙂
Kakenya says
THE FREAKIN BESTEST RECIPE THANKS ALOOOY😍😍😍😍😍😍😍
Sugar Spun Run says
I am so glad that you enjoyed it, Kakenya! Thank you for trying it. 🙂
Kakenya says
Heyyyyy this was THE BESTEST RECIPE I can’t thank you much I am humbled thank aloooot😍😍😍😍😍😍😍my family loved it and SO DID I 😝😝😝😝
Sugar Spun Run says
I am so glad. Thank you for trying my recipe. 🙂
Sydney says
Just made this cake with your chocolate icing! Wow, soooo good! Great recipes with easy instructions. Added a splash of almond and sprinkles to the cake – my 3 year old loved it! 🙂 Thank you!
Sugar Spun Run says
I am so glad that it was such a hit, Sydney! Thank you for trying my recipe. 🙂
Celine says
Noticed the recipe doesnt say how much flour you need. Or maybe I’m overlooking t? In the middle of the recipe and i need to know.
Sugar Spun Run says
Hi, Celine! You need 3 cups all-purpose flour for this recipe. You can find this on the ingredient list. 🙂
Maynaz says
Hi
I’m making the cake today – what size eggs would you recommend?
Thanks
Sugar Spun Run says
Hi, Maynaz! I recommend using Large eggs. I hope that you enjoy the cake! Happy Baking! 🙂
Rh says
Hi,
I have this cake and it is delicious! Are you able to freeze it? Will it still be as moist after being frozen?
Thank you
Sugar Spun Run says
I am so glad that you enjoyed the cake! I have never frozen the cake, however, others have and reported success. As far as moisture after being frozen, I am not sure how it is having not tried it myself. If you try it, I’d love to know how it turns out. 🙂
Joanne says
I followed the recipe to the T. The batter looked fluffy and promising. The texture of the cake turned out moist, however the cake itself was completely tasteless. I am very disappointed as I was hoping for a bold vanilla flavor and did not even get a hint of vanilla taste.
Sugar Spun Run says
I am so sorry that this recipe left you disappointed, Joanne. I appreciate your feedback.