Perfect Vanilla Cake Recipe

This Perfect Vanilla Cake Recipe is very easy, with just a few important tricks to make it buttery, and soft and moist!

The Perfect Vanilla Cake Recipe

Everyone Needs A Perfect Vanilla Cake Recipe!!

Can you even believe that in all the year (almost 10!) that I have been blogging, I have never posted a recipe for my favorite vanilla cake! I have shared my favorite vanilla cupcakes, which is very similar, but I have made a few adjustments to make the recipe perfect in cake form.

This Homemade Vanilla Cake is Easy, Soft, and Moist!

So often are homemade vanilla cakes too dense, or dry with that “cornbread” texture. It’s pretty dang hard to get that boxed cake texture…trust me I have tried. But what’s so great about a homemade vanilla cake is the flavor, and that is definitely not something you can’t get in a boxed mix!

My Vanilla Cake recipe will give you a soft, tender crumb thanks to the buttermilk, with a buttery, vanilla flavor. Top the cake with my creamy buttercream and you have the world’s most classic birthday cake, or cover it with fondant for something a little more fancy!

The Perfect Vanilla Cake Recipe

How To Make The BEST Vanilla Cake

So since we’re going back to basics today, I have a few steps that will ensure the best results for you vanilla cake! None of the tips I am going to share are difficult at all. They are just easy suggestions that will ensure cake success that came from a lot of trial and error.

What kind of flour should I use in this vanilla cake?

The trick to this vanilla cake recipe is Cake Flour. It always produces a more tender crumb. Certainly you CAN use all purpose flour, and I used to think it wouldn’t matter too much, but it does. Oh friends, it does. I even went as far (like with the cupcake recipe) where you use a combo of all purpose and cake flour, which I think is totally fine for cupcakes. But for a cake, I truly feel that 100% cake flour is the way to go. Cake flour has less protein content, and forms less gluten when you mix it giving you a more airy texture!

Also note that I am not a huge stickler for sifting the flour or dry ingredients together. What I do, is add the baking powder and salt in with the eggs and vanilla. I find this gives them plenty of time to get evenly mixed into the batter. I love baking, but I really try and cut down on steps that I feel are unnecessary. It also saves me from washing another bowl. Some might argue this, I have never had an issue!

Can I Over Mix the Cake Batter?

DON’T OVER MIX THE BATTER! Once you add the flour and buttermilk in alternating portions you want your batter to be smooth and creamy, but you don’t want to overdo it. This will make your cake tough, and not as tender. The more you mix, the more gluten forms, which you don’t want for a light, fluffy cake. You want to want everything to be combined, but that’s it! It will take less than 30 seconds after the last portion of flour is added. And again, SCRAPE THE SIDES OF THE BOWL!

Why Buttermilk?

Another non-negotiable is buttermilk. The acid in the buttermilk combined with the baking powder produces the most tender crumb by breaking down the long strands of gluten. If you catch yourself in a pinch and don’t have buttermilk in your fridge, here’s a buttermilk substitution.

Please note: I do recommend first to sub in milk with lemon juice or vinegar for the buttermilk, as stated in the graphic below. If you don’t have either of those, you can sub in plain yogurt as a last resort.

How To Prevent Your Cake From Sticking to the Pan

Don’t skip using parchment rounds in the bottom of the pan. I know this might be another step you might want to skip, but it’s really a simple step to take to ensure the cakes release from the pan easily. Here’s what you do:

  1. Use a baking spray to coat the pans.
  2. Cut circles of parchment paper out that fit into the bottom of the pans.
  3. Place the parchment in the sprayed pan, and spray it again!

There is  NOTHING worse than going to all the trouble of baking a cake and having it stick. You might swear that you greased or coated the pan enough…but please, just add the parchment paper for insurance. This cake has a high sugar content and will easily stick to the pan if not properly prepared.

Quality Ingredients Are Key!

Use the best ingredients you can. This is something I feel very strongly about when baking “basics”. Ingredients can make the difference between your cake going from good to AMAZING.

High quality ingredients include:

  • Pure vanilla, not imitation.
  • Real butter, never artificially flavored margarine.
  • Quality Cake Flour

*I use salted butter in this recipe, (as I do in most of my recipes) which is completely personal preference. If you have a salt sensitivity, feel free to use unsalted.

How to Frost Your Cake

Frosting is the the fun part of cake baking. And do NOT worry, I am far from an expert cake decorator. I firmly believe it doens’t have to look good to taste good. But with that said, there are a few things you can do to make your cake pretty!

Leveling Your Cake

When the cakes are baked they might have formed domes on top. Domes are a visual indicator that your cake has risen and will likely be light and airy on the inside! So yay for domes! BUT domes aren’t great when you want to stack your cakes. Simple fix, friends!

Don’t get too hung up on being perfect. No need to buy a fancy cake leveler, although, they are nice, they’re not necessary at all! Just let your cake cool completely and grab a serrated knife. and carefully trip off any dome at the top, so the cakes will stack evenly.

Do You Have To “Crumb Coat” Your Cake?

Sometimes I trim the sides a little bit if something isn’t perfect. But just know, the more you trim, the more crumbs you will get in your frosting, which is why a crumb coat is very important to get a perfect finish! So you don’t HAVE to, especially if you’re going for that rustic look, but if you want a perfect finish on your cake, a crumb coat is a good idea.

The Perfect Vanilla Cake Recipe

What frosting should I use?

This cake is the perfect vehicle for frosting, and a great way to get creative! The “naked” technique that I used in the pictures is an easy frosting style. All you do is add a layer of frosting in the middle and lightly coat the sides. In these pictures and in the video below I used my Perfect Buttercream Frosting. I love it so much!

You can even slice each layer in half and create a fabulous 4 layer cake! If you choose to do this, increase the frosting amount by at least 50% so you have enough!

Here are a few other frosting recipes that are amazing on the Vanilla Cake:

I hope these tips have helped! Vanilla cake seems so simple, but can often give varied results. So, I hope these tips and vanilla cake recipe will be your go-to recipe from now on!

Print

Perfect Vanilla Cake

  • Author: Shelly
  • Prep Time Prep Time: 10 minutes
  • Cook Time Cook Time: 25 minutes
  • Total Time Total Time: 35 minutes
  • Yield Yield: serves 10 1x
  • Category Category: Dessert
  • Method Method: Oven
  • Cuisine Cuisine: American

Description:

This Perfect Vanilla Cake Recipe is very easy, with just a few important tricks to make it buttery, and soft and moist!


Ingredients:

  • 1 cup salted butter, room temperature
  • 2 cups granulated sugar
  • 1/4 cup vegetable oil
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3 cups cake flour
  • 1 cup buttermilk

Instructions

  1. Preheat oven to 350°F. Coat 2, 8 or 9- inch round cake pans with nonstick spray. Cut two pieces of parchment paper into 9- inch circles. Place the rounds in the bottoms of the pans. Coat again with nonstick spray. Set aside.
  2. In the bowl of your stand mixer, fitted with paddle attachment mix the butter and sugar together for 2 minutes. Add in the oil, eggs, vanilla, baking powder, and salt, and continue mixing for an additional minute until smooth and combined, scraping the sides of the bowl as necessary to make sure everything is evenly mixed.
  3. Turn the mixer to low speed and in alternating portions add in the buttermilk and flour, beginning and ending with flour. Mix for 30 seconds, until combined and smooth, again, scraping the sides of the bowl as needed.
  4. Pour half of the cake batter into each prepared pan.
  5. Bake for 30 – 35 minutes, or until the center of the cakes are set, and a toothpick inserted in the middle comes out clean.
  6. Allow the cakes to cool in the pans for 10 minutes, and then remove the cakes and allow to cool completely on a wire rack.

Notes:

Frost the cake with your desired frosting. I used my Perfect Buttercream Frosting in the pictures and video for this recipe.

If you’re making ahead, wrap the cakes tightly in cling wrap and store at room temperature for up to 2 days. Alternately you can wrap the cakes in cling wrap, then place them each in a large zip-top bag and freeze for up to a month.

Keywords:: best vanilla cake recipe, perfect vanilla cake recipe, moist vanilla cake

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Kelly
May 7, 2021 12:26 pm

Hello i used this recipe for my cake orders and my clients are always satisfied:) the cake is moist and delicious:) Thanks for this amazing recipe:)

Lavette
April 8, 2021 5:27 pm

I really like the recipe but it was real sweet with 2 cups of sugar. I used my own Buttercream Frosting and it turned out great. I will make it again but use 1 1/2 of sugar instead. Thanks for sharing.

SHARON
June 29, 2021 10:00 pm
Reply to  Lavette

Hola, Yo tengo la misma duda !! Puedo reducir la cantidad de azúcar sin afectar la consistencia del pastel ? Cuanta seria e ideal ??

Ashley
April 4, 2021 1:51 am

Hi,

Can I use self rising cake flour? Should I use less salt and baking powder or omit completely?

Teresa
January 18, 2021 7:52 pm

Hi!
I tried this recipe as cake and cupcakes. It was great-down side is that the cupcakes did not bake uniformly and they looked like as if they exploded. The top was baked all over the place. Any thoughts why this happened?

Also, Someone is allergic to milk. What can I use to replace the buttermilk and achieve the same fluffiness?

Thanks!

Paula
August 12, 2021 11:21 am
Reply to  Teresa

She has a cupcake recipe that I am going to try today. Some cake recipes don’t carry over as good for cupcakes too. Maybe this is one of them? I am also going to try this cake recipe today too!

Teresa
January 12, 2021 5:45 pm

Hi! How many cupcakes does this recipe yields to?

Thank you!

Walidah Dk
January 1, 2021 8:02 pm

Hi can you give me the measurements in grams please
Thanks

Shirin
December 24, 2020 6:27 am

Hi tnx for the recipie,the temperature is for convection oven with fan or i should lower the temperature?

Ifeoma
December 7, 2020 12:33 pm

Dear Shelly, how can I hug you in person???
Thanks so much for this recipe, I made this cake and it came out very moist and soft.

Ifeoma
December 7, 2020 6:25 pm
Reply to  Shelly
Blimey
November 20, 2020 9:08 am

Hi! This vanilla cake looks yum, & I can’t wait to try it.
Few Questions. Can this cake be colored & stacked to 3-4 layers ?
Also is if good for any size pan?
Thanking you in advance, for All u’r yummy recipes!
My kids & I LOVE the Buttermilk Brownies!
Problem is… They disappear as soon as my kids find where I’ve hidden them!!

Blimey
December 5, 2020 11:01 pm
Reply to  Blimey

Hi me again I baked this Vanilla cake for 1 of my Neighbors Birthday, this past week end. He LOVES STRAWBERRY SHORT CAKE. soo I made this cake & used a Dairy Free Whip & STRAWBERRIES to frost & Decorate it.
P.s My kids & I love it too.
Thanks again, stay well and safe. & Happy Holidays

Janna Douglas
November 6, 2020 8:06 pm

What did I do wrong? Mine turned out dry. Maybe did i mix for too long? I used all the ingredients you suggested. What can I try that will help it not be so dry? Like the texture is off, but the flavor is great!

Janna Douglas
November 8, 2020 6:35 pm
Reply to  Shelly

Ok I’ll adjust that and try again, thanks

Candy
October 23, 2020 2:02 pm

I just made this recipe last night and WOW! The cake is so soft and fluffy!! I will never use any other recipe again. Thanks so much for sharing step by step instructions as well!!

Kayla
September 16, 2020 2:44 am

What size eggs do you use?

nina
August 12, 2020 2:01 am

Hi can I use purpose flour instead of cake flour?

jay
August 11, 2020 11:28 am

hello pls can I use unsalted butter?

Vanessa
June 28, 2020 10:25 am

Hi! Can all purpose flour be used instead of cake flour?

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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