If you’re looking for a good vanilla cake recipe, you’ve just found it!
This cake is soft, moist, and packed with rich vanilla flavor. It’s way better than any store-bought mix—and easier to make than you might think!
Whether it’s for a birthday, a party, or just a sweet treat, this recipe is one you’ll want to make again and again.
It has a buttery, fluffy texture that stays moist for days. Plus, it tastes amazing with any frosting you choose.
I’ll also share some simple tips to help you get the best results every time. Get ready to bake a vanilla cake so good, you’ll never need another recipe!
What Makes it the Best Vanilla Cake?
- This vanilla cake recipe is simple, reliable, and great for any occasion.
- It’s soft, moist, and full of delicious vanilla flavor.
- It stays fresh for days, so it’s perfect for leftovers!
- Made with basic ingredients, it gives you a bakery-quality cake right at home.
Once you try it, you’ll never need another vanilla cake recipe again!
Ingredients for the Best Vanilla Cake Recipe
After lots of baking wins (and a few flops), I’ve found the perfect homemade vanilla cake recipe! Here’s what you’ll need to make this soft, fluffy cake:
- 2 ½ cups (315g) all-purpose flour – Gives the cake structure while keeping it light.
- 2 ½ teaspoons baking powder – Helps the cake rise and stay airy.
- ½ teaspoon salt – Brings out the flavors.
- 1 cup (226g) unsalted butter, softened – Adds a rich, buttery taste.
- 1 ¾ cups (350g) granulated sugar – Makes the cake sweet with a soft texture.
- 4 large eggs, room temperature – Keeps the cake moist and fluffy.
- 1 tablespoon pure vanilla extract – Adds a warm, delicious vanilla flavor.
- 1 cup (240ml) whole milk, room temperature – Keeps the cake smooth and tender.
- ¼ cup (60ml) vegetable oil – Adds extra moisture without making the cake heavy.
Why These Ingredients Work
Each ingredient in this recipe has a specific role, working together to make the cake soft, flavorful, and just right.
Butter and oil keep the cake moist—oil prevents it from drying out, while butter adds richness. Whole milk and eggs create a smooth, tender texture, making every bite light yet satisfying.
Baking powder ensures the cake rises evenly. Sugar and vanilla extract add just the right amount of sweetness and a warm, delicious aroma.
Plus, this recipe is simple. You don’t need any fancy ingredients, just classic flavors that come together perfectly for a delicious homemade vanilla cake!
How to Make My Best Vanilla Cake
Making this vanilla cake is easier than you think, and it’s so worth it!
Here’s a simple guide to help you make a soft, fluffy, and moist cake right at home. No need for fancy techniques—just follow these easy steps for bakery-quality results.
Step 1: Whip the Eggs and Sugar
Start by beating the eggs and sugar together for 7 minutes. This step is important because it makes the mixture thick, glossy, and fluffy. It should triple in size and turn from yellow to white. This will give your cake the light texture we all love.
TIP: Don’t mix too much after this step! Over-mixing will take out the air you just added and make your cake denser. Stick to the timing, and you’re good to go!
Step 2: Add the Flour Gradually
In another bowl, mix together the all-purpose flour, baking powder, and salt. Slowly add this dry mixture into the whipped eggs in three parts. After each addition, mix on low speed for just 5 seconds to keep the batter fluffy.
TIP: It’s okay if some flour bits don’t fully mix in. This is perfectly fine!
Step 3: Heat the Milk and Butter
Melt the butter into the milk. You can do this on the stove or in the microwave—just make sure it’s hot but not boiling. The hot milk helps make the batter fluffier, so don’t skip this step!
TIP: I’ve tried cooling the butter, but the cake didn’t rise as well. Hot milk is the secret!
Step 4: Add the Milk and Butter Mixture to the Batter
Carefully add a little bit of the cake batter into the hot milk. This cools down the milk so it won’t cook the eggs when you mix them together. It also helps the milk mix better with the batter.
TIP: Be gentle while mixing—don’t overbeat to keep the air bubbles you created in Step 1.
Step 5: Combine Everything
Slowly pour the hot milk and butter mixture into the batter. Do it slowly over 20 seconds on low speed to keep everything smooth. Scrape the sides of the bowl and mix for 10 more seconds to make sure everything is well blended.
Step 6: Pour into Cake Pans
Now, divide the batter between two cake pans lined with parchment paper. You can use any pan size, but 9-inch round pans are perfect for a classic layer cake.
TIP: To get even layers, gently tap the pans on the counter to release any big air bubbles. This is optional, but it helps avoid large air pockets in the cake.
Step 7: Bake the Cake
Bake at 350°F (175°C) for about 30 minutes, or until the cakes are golden brown and a toothpick comes out clean. Your cake might have a small dome, but it will flatten as it cools.
TIP: Don’t worry if your cake cracks a little. It can happen because of how your oven heats. The cracks will disappear as the cake cools.
Step 8: Let the Cakes Cool
Cool the cakes upside down on a cooling rack to help them settle into flat layers. If you want the top to look extra pretty, let it cool right side up.
Step 9: Decorate
Now comes the fun part—decorating! Frost the cake with your favorite frosting, or get creative with whipped cream, fresh berries, chocolate ganache, or a dusting of powdered sugar. This cake is perfect for any occasion!
This simple guide should make baking your vanilla cake easy and fun, with great results every time. If you need more explanations, let me know in the comments.
After you keep reading, don’t forget to check out my cake recipes for more delicious ideas and find your next favorite treat!
Tips for a Perfect Vanilla Cake
Making a great vanilla cake is all about enjoying the process and paying attention to a few important details.
Here are some tips to help you bake a soft, fluffy, and tasty vanilla cake:
- Use Room Temperature Eggs
It’s a small step, but it makes a big difference! Room temperature eggs whip up faster and give your cake a light texture. If you forget to take them out of the fridge, don’t worry. Just put them in warm water for 5 minutes to bring them to room temperature. - Warm Mixing Bowls = Fluffier Eggs
If your kitchen feels cold, warm your mixing bowls before you start. Run them under warm water (not hot) and dry them well. Warm bowls help the eggs fluff up faster. Cold bowls can slow the process and affect the texture of your cake. - Use Fresh Baking Powder
Check your baking powder! If your cake batter looks good, but your cupcakes don’t rise, expired baking powder could be the problem. Baking powder loses power if it’s not stored properly. To test it, add a teaspoon of baking powder to warm water. If it bubbles, it’s still good! - Don’t Let Your Milk and Butter Cool Down
Keep your butter and milk warm when adding them to the batter. If they cool too much, the cake may not rise well. Keeping them warm helps everything mix better and ensures a fluffier texture. - Keep Mixing Once You Start
Once you start beating the eggs, don’t stop until the cake is in the oven. If you let the batter sit too long, the air bubbles you worked so hard to create will collapse, making your cake dense instead of light and fluffy. - Follow the Recipe Steps in Order
The recipe is in the best order to get great results, so try not to skip steps. For example, melting butter in milk and leaving it while you do other things might seem like a good idea, but the butter could cool and form a skin. This affects your cake’s texture. - Avoid Loose-Bottomed Cake Pans
Loose-bottomed pans, like springform pans, can let the batter leak because it’s a bit thin. If you use one, grease the base well or plug the gap with butter to prevent leaks. - Halve the Recipe for a Single-Layer Cake
If you want just one layer, halve the recipe and bake it in one pan. Don’t try to fit the whole batter into one pan if you’re making a full recipe—it won’t rise properly. The only exception is if you’re using a bundt pan, which helps heat spread evenly with its hole.
Creative Ways to Finish Your Vanilla Cake
There are so many fun and easy ways to decorate your vanilla cake. Here are some simple ideas to make your cake even better:
- Vanilla Buttercream
This is a classic choice (pictured in this article)! Vanilla buttercream is creamy, sweet, and perfect for any cake. Its smooth white look makes it elegant and simple for any occasion. - Plain, But Perfect
Sometimes, less is more. Enjoy the vanilla cake on its own with a light dusting of powdered sugar and a dollop of cream or a fresh strawberry on top. - Chocolate Mirror Glaze
For a shiny, professional look, try a chocolate mirror glaze. Frost your cake with vanilla buttercream first, then pour on the shiny chocolate glaze. It’s sure to impress your guests! - Fluffy Vanilla Frosting
If you want something lighter, try my fluffy vanilla frosting. It’s not too sweet, and it’s super smooth. It pipes well and looks just like buttercream, but it’s fluffier and softer. - Elegant Fresh Flowers
For a fancy look, add fresh flowers to your cake. Just wrap the ends of the stems with foil before placing them on the cake to avoid getting them in the frosting. It’s a natural, beautiful decoration. - Rich Chocolate Fudge
For chocolate lovers, homemade chocolate fudge is a must. This frosting is creamy and rich, and it’s easy to make without an electric mixer! - Strawberry Shortcake Twist
Turn your vanilla cake into a strawberry shortcake! Layer whipped cream and fresh strawberries on top for a summer-inspired dessert. - Jam and Cream (Victoria Sponge)
Make your cake into a light and delicious Victoria sponge. Spread strawberry jam on the bottom layer, top with sweetened vanilla whipped cream, and dust with powdered sugar for a British treat!
FAQs
Yes, you can! This vanilla cake recipe works great for cupcakes. Just put the batter into cupcake liners and bake at 350°F (175°C) for about 18-22 minutes.
Not really. A white cake usually has a vanilla flavor, but it’s made with only egg whites to keep it white. Vanilla cake uses whole eggs for a richer taste and a slightly different texture.
Both oil and butter are good! Butter gives the cake a richer flavor, while oil keeps it moist. My recipe uses both to give you the best balance of taste and texture.
Vanilla cake is usually a little denser and moister. Vanilla sponge cake is lighter and fluffier, often made by whipping eggs to add air. This recipe is more like a classic vanilla cake, with a soft texture.
The cake gets its yellow color from the egg yolks and butter in the batter. They give it that nice golden color.
Yes, you can! If you want a chocolate version, just replace about ¼ to ⅓ of the flour with cocoa powder. You might want to adjust the sugar a bit to balance the taste.
Definitely! A little lemon juice can add a fresh, zesty flavor. You can even add lemon zest for an extra citrus kick.
Yes, a tiny bit of vinegar can help the cake rise and make it fluffier. It’s often used with baking soda to make the cake light and soft. Just use about 1 teaspoon—don’t overdo it!
Yes! Cream cheese frosting is a great match for vanilla cake. It adds a tangy flavor that goes perfectly with the sweet, buttery cake. It’s a classic combination!
This vanilla cake usually bakes for about 30 minutes at 350°F (175°C).
It depends on how big the slice is and if you add frosting or toppings. On average, a slice of vanilla cake without frosting has about 200-250 calories. Add frosting or toppings, and the calorie count will go up!
Conclusion
There you have it, a simple and tasty vanilla cake recipe that’s perfect for any event. It’s soft, moist, and full of rich vanilla flavor. Once you try it, you won’t need another vanilla cake recipe again!
So, head to the kitchen, bake this cake, and enjoy the delicious results.
I’d love to know how your cake turned out! What frosting did you choose? Do you have any tips to make your vanilla cake even better?
Leave a comment below and let me know, I can’t wait to hear from you!
The Only Vanilla Cake You’ll Ever Need
Ingredients
- 2 ½ cups (315g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (240ml) whole milk room temperature
- ¼ cup (60ml) vegetable oil
Instructions
- Whip eggs and sugar: Beat the eggs and sugar together for about 7 minutes. The mixture should become thick, shiny, and turn from yellow to white. This step makes the cake light and fluffy.
- Add dry ingredients: In a separate bowl, mix flour, baking powder, and salt. Slowly add the dry ingredients to the egg mixture in 3 parts. Mix on low speed for about 5 seconds each time.
- Heat milk and butter: Heat the milk and butter together until the butter melts. Make sure the mixture is hot but not boiling.
- Combine milk and batter: Take a little bit of the cake batter and mix it into the hot milk. This helps cool the milk down. Then gently fold it back into the rest of the batter.
- Mix everything together: Slowly pour the milk and butter mixture into the batter. Do this over 20 seconds while mixing on low speed. Scrape the sides of the bowl and mix for another 10 seconds.
- Prepare the pans: Divide the batter evenly between two cake pans lined with parchment paper. Gently tap the pans on the counter to remove any big air bubbles.
- Bake: Bake at 350°F (175°C) for about 30 minutes. The cake should be golden brown, and a toothpick should come out clean when inserted.
- Cool the cakes: Let the cakes cool upside down on a rack for flat layers, or cool them right side up for a smooth top.
- Decorate: Top the cakes with your favorite frosting, whipped cream, berries, or chocolate ganache.
Notes
Eggs mix better and make the cake lighter when they’re not cold. Forgot to take them out? No worries! Just soak them in warm water for 5 minutes. Warm Your Mixing Bowl
A cold bowl slows down the process of whipping eggs. To fix this, rinse the bowl with warm water, then dry it before using. Check Your Baking Powder
Old baking powder can ruin your cake’s rise. To test it, add a teaspoon to warm water. If it bubbles, it’s still good! Keep Milk & Butter Warm
Cold ingredients don’t mix well and can make your cake dense. Let them warm up a bit so your batter stays smooth and fluffy. Don’t Stop Mixing Midway
Once you start beating the eggs, keep going until the cake is in the oven. Stopping early can make the batter lose air, affecting the cake’s rise. Follow the Recipe Steps in Order
Each step is there for a reason! For example, if the butter cools too much, it can change how your cake bakes. Avoid Loose-Bottom Cake Pans
Springform pans can leak batter. If you use one, grease it well or seal any gaps with butter. Baking a Single Layer Cake?
Just use half the recipe and bake in one pan. Be careful not to overfill, or the cake won’t rise properly.