If you’re looking for the BEST Vanilla Cake recipe for delightfully soft, buttery classic vanilla cakes then you’ve come to the right place! 🙂 I’ve shared all my tips (for every step) for getting the best results when making a homemade vanilla cake.
This is a comprehensive guide to making delicious vanilla cake as an 8 inch cake, 9 inch cake, sheet cake, or even cupcakes, with chocolate OR vanilla frosting!
Every cake baking adventure starts with a good vanilla cake! It’s the universally loved cake flavor that acts as a great canvas on which to build other flavors. So today, I’m going to be talking about how to make the BEST Vanilla Cake recipe ever!
It’s the first cake that I learnt to bake, and it’s still my go-to, especially since K loves it too. Here, I’ll be sharing STEP BY STEP instructions on how to make this amazing homemade vanilla cake that’s sure to be a family favorite for you! 🙂 Plus, I’ll be sharing a couple of simple variations on this classic vanilla cake recipe as well. These variations include a simple citrus scented vanilla cake, and a classic Sri Lankan ribbon cake!
So why is this the Best Vanilla Cake recipe?
- It’s so buttery!
- The cake is light, with a great crumb and is moist too!
- It’s perfect for layer cakes, sheet cakes or even as cupcakes!
So let’s talk about how we achieve Vanilla Cake Perfection, step by step.
STEP ONE – Mixing the butter + oil + sugar
When oil is used in a cake, the resulting cake has a softer texture and a lighter crumb. Because there are no milk solids in oil (unlike in butter), it allows the cake crumb to be finer and lighter. When you use butter on the other hand, the resulting crumb is more dense, and there’s more moisture in the cake too. This is due to the milk in the butter which contributes to the dense crumb. However, it adds more flavor than oil as well. So while I do love an all butter cake, I prefer using BOTH butter and oil for my homemade classic vanilla cake, because this way I get the best of both worlds – plenty of flavor AND a delightfully light texture.
There are TWO ways to START making this homemade vanilla cake. That’s either by mixing the melted butter + oil with the sugar (you wouldn’t need a hand-mixer for this, you can use a whisk instead), OR by creaming the room temperature butter + oil with the sugar by using a hand-mixer or stand mixer. These two methods will result in vanilla cakes that are SLIGHTLY different in texture as explained below.
Melted butter + oil + sugar + mixed with a whisk – since air is not being incorporated into the batter here, the cake will not have the same height as in the other method, and the cake crumb will be slightly fudgy (or more dense).
Softened butter + oil + sugar + creamed with a hand mixer – as air is being incorporated into the batter, the resulting cake will have more height, and be a little lighter.
STEP TWO – Adding the eggs
You can add all of the eggs together OR add them separately. I prefer adding them one at a time (it’s what my mother taught me too), mixing in each egg before adding the next. This also comes down to incorporating air into the batter so that you have a lighter and fluffier cake.
STEP THREE – Adding the milk/buttermilk + VANILLA!
There are two ways in which you can add the milk to the batter as well. You can either alternate between adding the milk and the flour, OR you can add all of the milk first, mix it in, and then add the flour.
You can also choose between buttermilk, or full cream milk (or half and half) mixed with vinegar or lemon juice. This choice won’t affect the quality of your vanilla cake however.
One of the most important steps in a vanilla cake is obviously the vanilla! So make sure to add a GOOD vanilla extract because this can make or break the flavor of your homemade vanilla cake. A lower quality vanilla (imitation vanilla) will really amplify the compromised flavor of your cake.
So look for a VANILLA EXTRACT, rather than imitation vanilla. Better yet, look for Madagascar bourbon vanilla, which is the most flavorful of vanilla extracts. You can use vanilla bean paste (or fresh vanilla) as well if you choose.
STEP FOUR – Adding the flour + leavening agents to your vanilla cake batter
Sift the flour + baking powder together. This is important because it evenly mixes the ingredients together and removes lumps. If you’re like me, and don’t feel like sifting the flour sometimes (especially if the flour is pre-sifted), then place the dry ingredients together and whisk it all together. This allows the flour and baking powder to be evenly distributed when you fold them into the cake batter.
I like to add the flour into the vanilla cake batter in 2-3 additions, so that I can make sure each addition is well incorporated into the batter and most importantly, there are no lumps. While I like to use a whisk or spatula to fold in the flour, you can use a hand-mixer or stand-mixer (for double batches) on the LOWEST SPEED.
However, keep in mind that the more you mix the flour, the more you “work” the flour, and the more you develop the gluten which will result in a tougher cake. So it’s important that you only mix the flour until it’s incorporated (a few white streaks in ok!). Another option would be use CAKE FLOUR instead of all-purpose flower which has less gluten than AP flour.
STEP FIVE – Baking the cake
I baked this cake in 8 inch pans for a 2-layered cake. But you might ask – can I bake this cake in a 9 inch pan or as a sheet cake? Why yes, you totally can!
2 x 8 inch pans = bake for 25 – 30 minutes (mine takes about 27 minutes).
2 x 9 inch pans = bake for 20 – 25 minutes (mine takes about 22 minutes).
9 x 13 cake pan (for a sheet cake) = bake for 30 – 35 minutes (mine takes about 32 minutes).
Cupcake pans = bake for about 15 – 20 minutes (mine take about 17 minutes).
How to prepare cake pans for baking?
Preparing the cake pan for this easy vanilla cake is simple, but it’s probably my least favorite part as well. My sister used to be my designated pan preparer, but now I got to do it myself.
I find that parchment paper makes my job easy. I ALWAYS line the bottom of the pan with parchment paper. For round pans, I butter and flour the sides, but I usually use parchment paper to line the sides of square or rectangle pans. I just go with whichever feels convenient at that moment in time. 🙂 I personally don’t like using non-stick sprays for my cake pans, but you CAN use baking goop if you like (homemade non-stick paste), and this recipe from I am Baker would be a recipe that I trust.
Could or should I use even baking strips?
YES! You can use baking strips for a more even, flat surface on your cake. I do use them when I want to make a naked cake (baking strips keep the sides from turning brown and helps keep the cake surface flat). But I don’t use them for home baking, just out of convenience.
How do I know if my cake is done?
I prefer baking my cakes at 325°F because it bakes the cake more evenly, even though it takes just a tad longer.
The best way to tell if your cake is done is by pricking the center of the cake with a toothpick or cake tester. If it comes out clean, then the cake is ready!
How can I test the cake done-ness WITHOUT pricking the cake?
If the center of the cake is baked, it won’t wiggle when the pan is gently shook. And if you press the center of the cake surface, and if the surface springs back up, then also the cake is done. But if that indentation remains, then the cake could use a few more minutes of baking.
Just make sure to check the cake regularly towards the end to avoid over-baking the cake. Because over-baked cake = dry cake!
STEP SIX – Decorating the cake
The good news is that there aren’t really any rules when it comes to decorating your homemade vanilla cake! 🙂 Well, other than just waiting till the cake has cooled down completely. Once it has, you’re good to go! Because if the cake is warm, the frosting will melt, and that’s obviously no good.
You can decorate your vanilla cake with my classic vanilla buttercream frosting or my classic chocolate buttercream frosting (I used a chocolate frosting for the cake in this post).
You can create a water color effect on your cake too, by following the method that I used in this fun Easter cake here.
Or use Swiss meringue buttercream like in this Raspberry cake with rose Swiss meringue buttercream.
The result is seriously THE BEST VANILLA CAKE EVER! A deliciously buttery, light and soft vanilla cake that is to die for! Plus it’s so simple to make too!
My favorite way to eat vanilla cake is with chocolate frosting, as in this vanilla cake in this post. I love the contrast of the sweet vanilla-flavored cake with the bittersweet chocolate frosting. But it does taste absolutely delicious with a classic vanilla frosting too (like these cupcakes in this post).
When I was living in Sri Lanka, we used to make vanilla cakes that were colored and swirled into what we called “ribbon cakes”! This was a very popular and whimsical option for birthdays and celebrations. AND YOU CAN NOW MAKE THIS AT HOME WITH THIS RECIPE!
Which is your favorite way to eat Vanilla Cake? Mine is definitely with Chocolate frosting! 😉
If you love cake, then you will absolutely love my new cookbook Secret Layer Cakes!
If you don’t have a copy, then you really really should get one NOW! 🙂 That is, if you like combining a fantastic array of delicious flavors and textures and different types of dessert into outrageously inventive cakes (that’s where the idea of secret layers comes from!), that are also surprisingly easy. There are 60 recipes in the book for cheesecakes, no bake cakes, ice cream cakes and all types of dessert mash ups, like this Fudgy S’mores Brownie Pie here.
Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.
The Best Vanilla Cake
Ingredients:
Vanilla Cake
- 4 oz unsalted butter at room temperature
- ½ cup oil can be substituted with 4 oz/115 g of butter
- ½ tsp salt
- 10.5 oz white sugar 1 ½ cups
- 4 large eggs room temperature
- ¾ cup milk + 2 tsp white wine vinegar or apple cider vinegar
- 2 tsp vanilla extract
- 11.1 oz AP flour 2 ½ cups
- 2 ½ tsp baking powder
Buttercream Frosting Options
- 1 recipe Vanilla Buttercream Frosting OR
- 1 recipe Chocolate Buttercream Frosting
Instructions:
Vanilla Cake
- Preheat the oven to 325°F. Line the bottom of two 8 inch pans with parchment paper, and butter and flour the sides. Set aside. (See recipe notes for baking instructions for 9 inch pans, cupcake pans or 9 x 13 inch pan).
- Whisk the butter, oil, salt and sugar until the mix is creamy and fluffy.
- Add the eggs, one at a time, mixing well between each addition. Mix in the milk (and vinegar) mix and vanilla.
- In a separate bowl, sieve the flour and baking powder together and whisk to combine.
- Fold the flour into the wet ingredients in 2 - 3 additions, and mix until just combined.
- Pour the batter into the two prepared pans.
- Bake in preheated oven for about 25 - 30 minutes, rotating the pan halfway through baking time. (See notes for baking instructions for 9 inch pans, cupcake pans or 9 x 13 inch pan).
- The cake should be springy to the touch (when you gently touch the middle of the cake, it should spring back up). Remove the cake from the oven and let it cool slightly in the pan. While still warm, turn the cake out onto a wire rack and let it cool down completely.
Ribbon Cake Instructions
Decorating Options (with Chocolate Frosting)
- Place one cake layer on a cake serving plate or decorating plate. Place about 1/2 - 3/4 cup of the frosting on top of this cake layer and spread it evenly. You can choose to add a little more of the frosting if you like.
- Place the second cake layer on top and press it down gently to make sure the cake layers stick together. Apply a thin coating of the frosting to completely cover the cake. This is the crumb coating. Allow the crumb coating to set in the fridge for a few minutes.
- Spread the rest of the frosting over the cake evenly. Use an offset spatula to create swirls for an old fashioned cake look OR use a bench scraper or spatula to smooth out the frosting.
Tips & Tricks
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
If you liked this cake, and like Easter chocolates, then you will LOVE this Swirled Pastel Easter cake!
Now you can make perfect Buttery Pound Cake with thie trouble shooting guide!
Is Chocolate Cake more your jam?
Get the recipe for this Classic Chocolate Cake right here
Or how about this Fudgiest One Bowl Chocolate Sheet Cake recipe?
If you liked this classic vanilla cake recipe (soft and buttery vanilla cake), don’t forget to subscribe for new (and free) recipes by entering your email address on the side bar (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing. You can find me on FACEBOOK, TWITTER,INSTAGRAM, PINTEREST, YOU TUBE and GOOGLE-PLUS too.
Ganu G says
Ok wow, this was delicious! Thank you for all tips and tricks because I managed not to completely screw it up. I made this dairy free with vegan margarine and it still came out amazing. Thank you ❤❤❤
Yasasi PK says
Great receipe – ribbon cake with a twist!
Many thanks Dini!
Love your blog and will try other receipes, specially the Sri Lankan corner.
Reiss Zaza says
This was absolutely AWESOME! Thank you!!! This is the 3rd recipe from this site that I have tried and was truly impressed!!!! I can’t wait to try some more
Ambika Sood says
Hi thanks for such a wonderful recipe- just wanted to check if this could work as a base for a pineapple upside down cake- thanks !!
Kavitha says
Loved it and a real crowd pleaser! How would you tweek this recipe to get a red velvet cake?
Alyssa says
Hi Dini! I was wondering what the temperature would be if I would bake the batter in a 6×3 pan? Can’t wait to try this out!
Dini says
Hi Alyssa
This recipe will be enough for three 6 inch pans and will bake cakes that are only slightly higher than the 8 inch cake pans.
The baking temperature won’t change because the cake layer will only be slightly taller than the original. The baking time could be round the same time because of this reason too. I recommend checking on the cake earlier to check if the cake is done.
I hope that helps!
Hannah says
Hi – what are the storage instructions for this cake?
Dini says
Hi Hannah
You can store the cake in an air tight container for about 3 days, but any exposed sides can dry out quicker.
You can store it in the fridge if it’s very hot outside, but the fridge can dry out the cake a little too.
Hope that helps
Alyssa Cruz says
Hi! I was wondering if I should cut the recipe in half if I want to bake it in a 6×3 round pan? Your recipe sounds lovely and I can’t wait to try it out!
Alyssa Cruz says
Also, can I use cake flour instead of AP flour for this?
Dini says
Hi Alyssa
Yes, you can use cake flour, make sure you’re weighing the same amount of cake flour as AP flour.
Kav says
It’s my go-to recipe for delicious vanilla cake. Have received rave reviews so thank you!
How could I convert this to a red velvet cake?
Melissa L Case says
Love this cake, but looking for a delicious vanilla custard filling as we would get as kids. Thank you!
Dini says
Hi Melissa!
I’m glad that you liked this cake!
I do have a recipe for custard as well, that you could use as a filling. However the cake may be too heavy for the custard to be used as a filling. You can use buttercream as a dam along the edge of the cake layer and fill it with custard.
Gavishka says
Quick question . Could you specify on the type of oil you use ? Vegetable or Coconut ?
Dini says
Hi Gavishka,
I use vegetable oil here. You can use canola oil too, or any neutral oil that has no flavor.
Melanie says
I have a quick question. If I only have one pan, should I divide the recipe in half to make one layer at a time?
Dini says
Hi Melanie,
In this case, you’ve got two options.
You can make just half of the recipe at a time, but you have to make sure that you use weight measurements for accuracy. Also, I recommend using a hand mixer, because a stand mixer may not be able to cream the butter, oil and sugar mixture for half the recipe. You could do it in a stand mixer, if your mixer is small and can catch the ingredients properly. Also be careful not to overmix the flour (which is easy to do with a smaller portion). This can result in gluey, rubbery cakes.
Second, if you make the whole recipe, you can just add half of the batter to the cake pan and leave the other half in the fridge for up to 1 hour until the first cake layer is done. However, the longer you keep the batter, the chemical leaveners lose their potency, which could change the texture of the second cake layer.
Either of these options is available, and you can choose whichever works for you best.
I hope that helps!
Melanie says
Wow thanks for the quick reply! I forgot to ask for another answer. Can I use just a plain whisk for this recipe?
Dini says
Hi Melanie
You could use a plain whisk, but it is really important to get the oil butter sugar mix to be nice and fluffy before proceeding with the rest of the recipe. This will take longer with a whisk. If it’s not light and fluffy you could end up with a cake that is dense.
I hope that helps!
Richa Bihari says
Do we have to use oil and butter or just butter ? I could not understand the thing about substitution.
Dini says
Hi Richa
I use both butter and oil. If by chance you don’t want to use oil, or don’t have oil – then you can replace that portion of the oil with another 4 oz of butter.
I hope that helps!
Kasuni Sanjeewani says
It was delicious. Really good recipe. Just wanted ask something about the pans. What type of pans are you using? I’d like to see your 9 by 13 pan.
Amalia says
Can I make this in 3 8” pans??
Dini says
Hi Amalia
This recipe is for 2 x 8 inch cake layers. If you want to make 3, you can either divide this recipe in 3 pans. This will yield in thinner cake layers that will have a shorter bake time.
OR you can multiply the recipe by 1.5, and divide the batter between 3 cake pans to get cake layers that have the same height, and same cook time.
Hope that helps
Jacqueline says
How come the cake sink in the middle?
Dini says
Hi Jacqueline
If you used weight measurements for the cake and it still sunk in the middle, it’s usually because the cake wasn’t cooked all the way through or if the oven not as hot as it was supposed to be. If cup measurements were used, it could also be because the flour amount is a little off, and there was too much moisture for the amount of flour.
I recommend leaving it in the oven a little more so it can bake through properly.
Nadeera J says
I just made it. It’s the best SL butter cake recipe. Thanks
Shabra says
This looks like a wonderful recipe!! I’m always on the lookout for a new Srilankan recipe! Just a quick question, is it ok if I use BUTTERMILK instead of the milk + vinegar?
Dini says
Hi Shabra!
Absolutely! You can use buttermilk instead of the milk + vinegar.
I hope that helps 🙂
Sydney says
Can I use lowfat buttermilk or regular wholemilk instead of milk + vinegar? Thanks.
Dini says
Hi Sydney
You can use buttermilk instead of the milk + vinegar. I hope that helps!
Luna ariana says
Can i replace the vinegar with something else? Thank you
Dini says
Hi Luna
Unfortunately white vinegar doesn’t have a replacement.You could use lemon juice instead, but this will give the cake a lemony taste.
You could use buttermilk instead of the milk as well, or mix 1/2 greek yogurt and 1/2 milk.
If you can’t find any replacements to these suggestions, you can still just use plain milk and still get a great cake. The extra acid helps the baking powder be more active and give the cake more lift.
Hope that helps!
Delita D'souza says
I made the Vanilla cake today…. n it came out perfect….I must thank you so much for that…I saw so many recipes before this but my cake making attempts failed 2-3 times…I’m glad I finally succeeded…My kids loved it
Dini says
I’m so happy to hear that Delita, I’m so glad your kids loved it, that’s always the real test! 🙂 Thanks so much for letting me know.
Mary says
Can I make this cake in a bundt pan?
Dini says
Hi Mary
I haven’t made it in a bundt pan, but there’s not reason why it can’t be. However I’m not sure which size of bundt pan should be used.
Delita D'souza says
If I have to replace oil with butter for this recipe, what is the quantity of milk and oil to be added because I don’t want to skip the milk
Dini says
Hi Delita
If you want to replace the butter with oil, you can just double the amount of oil that’s stated in the recipe (so 1 cup of oil, or 8 oz of oil in weight). This will change the texture of the cake, but still be moist.
There’s no need to add extra milk, because the milk + oil isn’t going to mimic the butter flavor or the texture butter adds to a cake.
I hope that helps!
Delita D'souza says
Thank u so much Dini for the quick reply ,going to try this again but in another way since this cake is high on demand in my house
Mims says
This was so good!
Ndiomu Bridget says
You just made my day, thanks.
Olufunke Makinde says
Thanks the recipe, and pls I want to ask if the 4oz unsalted butter will be added to 1/2 cup of oil or will be substituted for it(I don’t really get it). Your prompt response will be appreciated. Thanks
Dini says
Hi Olufunke
The oil will be added to the 4 oz of butter. So the recipe calls for 4 oz of unsalted butter plus 1/2 cup of oil.
But if you prefer not to use oil, or if you don’t have oil – you can substitute the oil with another 4 oz of butter as well.
I hope that makes sense 🙂
Cheers!
Ambika Namasivayam says
Hi Dini,
I wonder why you don’t use oil to your butter cake recipe just as you use both butter and oil for your vanilla cake!!
Dini says
Hi Ambika
Because a butter cake is made with butter and not oil.
Oil changes the texture and the flavor in a butter cake. In a butter cake the flavor of butter should be dominant, but in a vanilla cake it’s the vanilla.
I hope that helps.
shelby says
love it
AO says
I loved this recipe! Added matcha green powder and was so good. Would only decrees amount of sugar. 🙂