Best Vanilla Cake Recipe

This Best Vanilla Cake Recipe is a classic, moist, and fluffy cake perfect for birthdays, celebrations, or any time you crave a rich and buttery dessert. With simple ingredients and an easy method, this cake is sure to become a staple in your kitchen.

Why You’ll Love This Recipe

  • Light, fluffy, and moist texture
  • Rich vanilla flavor
  • Perfect for layering and decorating
  • Easy to make with basic pantry staples
  • Great for birthdays, weddings, or any celebration

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • All-purpose flour
  • Baking powder
  • Salt
  • Unsalted butter
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Whole milk
  • Vegetable oil

Directions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
  2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, beat butter and sugar until light and fluffy.
  4. Add Eggs and Vanilla: Mix in eggs one at a time, then add vanilla extract.
  5. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and milk to the batter, beginning and ending with the dry mixture. Mix until just combined.
  6. Add Oil: Stir in vegetable oil for added moisture.
  7. Bake: Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool and Serve: Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Servings and Timing

  • Servings: 12
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes

Variations

  • Gluten-Free Option: Use a gluten-free all-purpose flour blend.
  • Dairy-Free Version: Replace butter with dairy-free margarine and milk with almond or oat milk.
  • Extra Flavor: Add a teaspoon of almond extract for a unique twist.
  • Layer Cake: Double the recipe for a taller, layered cake.

Storage/Reheating

  • Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
  • Freezing: Freeze unfrosted cake layers for up to 3 months. Thaw before frosting.
  • Reheating: Serve at room temperature for the best texture.

FAQs

Best Vanilla Cake Recipe

Can I make this cake ahead of time?

Yes! Bake the cake layers a day in advance and store them wrapped in plastic wrap.

What frosting pairs best with this cake?

Vanilla buttercream, cream cheese frosting, or chocolate ganache all work well.

How do I prevent a dry cake?

Do not overmix the batter, and make sure to measure ingredients accurately.

Can I use cake flour instead of all-purpose flour?

Yes! Substitute 1 cup of cake flour for every 1 cup of all-purpose flour, minus 2 tablespoons.

Can I make cupcakes with this batter?

Yes! Adjust the baking time to 18-20 minutes for cupcakes.

What type of vanilla extract should I use?

Pure vanilla extract provides the best flavor, but vanilla bean paste is a great alternative.

How can I make the cake extra moist?

Adding sour cream or Greek yogurt can enhance moisture.

Can I use this recipe for a wedding cake?

Yes! This cake is sturdy enough for stacking and decorating.

What’s the best way to level cake layers?

Use a serrated knife or a cake leveler for even layers.

Can I make this cake without eggs?

Yes! Use applesauce or a commercial egg replacer as a substitute.

Conclusion

This Best Vanilla Cake Recipe is a timeless classic that’s perfect for any occasion. Whether you’re baking for a special celebration or just indulging in a homemade treat, this moist and flavorful cake will be a favorite for years to come!

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Best Vanilla Cake Recipe

Best Vanilla Cake Recipe

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  • Author: samahkitchen
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Vanilla Cake is light, fluffy, and incredibly moist, making it perfect for birthdays, weddings, or any special occasion. With a rich vanilla flavor and a tender crumb, this cake pairs beautifully with buttercream, whipped cream, or fresh fruit.


Ingredients

Units Scale

For the Cake:

  • 2 1/2 cups (310g) all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 3/4 cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup (240ml) whole milk, room temperature
  • 1/2 cup (120ml) sour cream or buttermilk (for extra moisture)

For the Vanilla Buttercream:

  • 1 cup (226g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • 2 teaspoons vanilla extract
  • 23 tablespoons heavy cream or milk
  • Pinch of salt

Instructions

Make the Cake:

  1. Preheat & Prepare Pans:
    • Preheat oven to 350°F (175°C).
    • Grease and line two 9-inch round cake pans with parchment paper.
  2. Mix Dry Ingredients:
    • In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Cream Butter & Sugar:
    • In a large mixing bowl, beat butter and sugar on medium-high speed until light and fluffy (about 2-3 minutes).
  4. Add Eggs & Vanilla:
    • Beat in eggs, one at a time, mixing well after each addition.
    • Stir in vanilla extract.
  5. Alternate Dry & Wet Ingredients:
    • Reduce speed to low. Add half of the flour mixture, then mix in milk and sour cream.
    • Add the remaining flour mixture and mix until just combined (don’t overmix).
  6. Bake the Cake:
    • Divide batter evenly between prepared cake pans.
    • Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
    • Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Buttercream:

  1. Whip the Butter:
    • In a large bowl, beat softened butter for 2 minutes until creamy.
  2. Add Sugar & Vanilla:
    • Gradually add powdered sugar, beating on low.
    • Stir in vanilla and 2 tablespoons of cream or milk.
    • Beat on high for 2-3 minutes until light and fluffy, adding more cream if needed.

Assemble & Decorate:

  1. Frost the Cake:
    • Spread a layer of buttercream over the first cake layer.
    • Place the second layer on top and frost the entire cake.
    • Decorate with sprinkles, fresh fruit, or additional piping as desired.
  2. Slice & Enjoy!

Notes

  • For Cupcakes: Bake at 350°F for 18-20 minutes.
  • For Extra Moisture: Replace half the butter with oil.
  • Storage: Store at room temperature for 1-2 days or refrigerate for up to 5 days.
  • Make Ahead: Cake layers can be wrapped and frozen for up to 3 months.

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