Perfect Vanilla Cake Recipe
This is the only vanilla cake recipe you’ll ever need! It bakes up soft, buttery, and moist, with a fine, delicate crumb. So easy it’s practically foolproof, and it all comes together in just one bowl. Simple, versatile, and so delicious!
There is no better way to celebrate a birthday, holiday, or big occasion than with a gorgeous layer cake.
I love to bake cakes and my family loves it too. Some of our favorites include Chocolate Cake, Red Velvet Cake, and Carrot Cake.
But lately, our favorite is this simple, perfect vanilla cake.
WHY BAKE VANILLA CAKE FROM SCRATCH?
I am a firm believer that nothing beats scratch-made. There is something so blow-your-mind fantastic about a homemade dessert that is freshly baked from simple, wholesome ingredients.
I grew up mostly on prepackaged desserts and treats made from a mix, but my grandmother used to bake for special occasions. My mom always made a big deal about her from-scratch cakes and would make sure I tasted. She wanted me to see the difference, and I definitely did!
It made a big impression and I’ve wanted to bake from scratch ever since. And best of all, I quickly learned that it’s not any harder than using a boxed mix. If you keep basics like flour, sugar, butter, and eggs on hand, and you know how to properly measure ingredients, then you can totally do this! This recipe comes together in just one bowl, so it’s super easy and you won’t have a ton of dishes to wash. No sweat!
And you will be amazed at the difference scratch makes. This vanilla cake is so incredibly light, soft, moist, and delicate, and the flavor is off the charts. Buttery, rich, and sweetly perfumed with fragrant vanilla. You’ll never go back to the box!
HOW DO YOU MAKE THIS VANILLA CAKE?
You are going to love how easy this vanilla cake recipe is to make.
You only need one mixing bowl, because it utilizes the reverse creaming method. With this method, the butter is incorporated into the dry ingredients, and then the liquid ingredients are added.
It’s kinda backwards from what you might be used to! Most cake recipes start by creaming the butter and sugar, and then alternately adding dry and liquid ingredients in batches. But to me that is unnecessarily complicated! It’s really too easy to under-cream the butter and sugar, and too easy to over-mix the batter and cause the cake to be tough. Plus it creates too many dirty dishes.
I prefer this method because it’s so simple. Just measure your flours, sugar, leavening, and salt into the mixing bowl, then work in the soft butter until the mixture resembles damp sand. Mix in the eggs, then add the dairy (you can use sour cream or buttermilk in place of the Greek yogurt if you prefer) and vanilla extract, and boom! You’re done. It’s practically foolproof!
WHAT FROSTING SHOULD I USE ON THIS VANILLA CAKE?
This cake is so versatile! It can be filled and topped in all sorts of ways. You can really let your imagination go wild!
Here are a few ideas to get your creative juices flowing:
- Whipped Cream Frosting
- Chocolate Swiss Meringue Buttercream
- Vanilla Swiss Meringue Buttercream
- Pastry Cream (filling)
- Raspberry Buttercream
HOW LONG DOES THIS VANILLA CAKE KEEP?
I love a good make-ahead dessert, and this vanilla cake is a perfect example. The layers can be baked up to a few weeks ahead, which really helps to take the pressure off when you’re entertaining.
Once the cake is baked and completely cooled, wrap the layers tightly in plastic wrap and place them in the fridge. They can stay there overnight or up to a few days.
Or, you can freeze them. Slip the wrapped cakes into a zip-top bag and keep them in the freezer for several weeks.
When you’re ready to fill, frost, and decorate, it’s so much easier if the cake is cold. You’ll find it’s much less crumbly that way. I like to frost my cakes straight from the fridge or freezer. No loose crumbs in the frosting!
CAN THIS VANILLA CAKE BE BAKED AS CUPCAKES OR IN DIFFERENT SIZED PANS?
It certainly can! You can find the cupcake version here: Perfect Vanilla Cupcakes from Scratch.
As you can see in these pics, I baked my vanilla cake in three 6-inch pans. I just love the look of a tall cake!
But if you’d prefer to bake it as two 8 or 9-inch layers, you can totally do that. Just keep an eye on the bake time because a thinner, flatter cake will need less time to bake than a smaller, thicker cake would.
I just know you are going to love this vanilla cake recipe! Bake it up for your next big occasion and get ready for tons of compliments!
This post contains affiliate sales links.
Perfect Vanilla Cake
Ingredients
- 1 1/2 cups (187.5 g) cake flour, *
- 3/4 cup (93.75 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 teaspoon baking powder
- 3/4 teaspoon (0.75 teaspoon) baking soda
- 3/4 teaspoon (0.75 teaspoon) kosher salt
- 3/4 cup (170.25 g) unsalted butter, softened
- 2 large eggs
- 2/3 cup (133.33 g) Greek yogurt, sour cream or buttermilk** can be substituted
- 1/2 cup (122 g) milk
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 325 degrees F, mist three 6-inch cake pans*** with non-stick spray, and line them with circles cut from parchment paper.
- Place the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in the bowl of an electric mixer, and stir on low speed to combine.
- Add the butter, mixing on medium-low speed until the mixture resembles damp sand (about 1 minute.
- Add the eggs, one at a time, scraping the bottom and sides of the bowl to be sure all of the ingredients are fully incorporated.
- Add the yogurt, milk, and vanilla.
- Mix on medium speed for 2 to 3 minutes, to aerate the batter and build the cake's structure.
- Divide the batter equally between the prepared pans, and bake for 30 to 40 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs.
- Cool completely before filling and frosting.
Notes
** If you don't have buttermilk, you can substitute by stirring 2 teaspoons of white vinegar or lemon juice into 2/3 cup of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.
*** This layer cake can also be baked in two 8-inch or 9-inch diameter cake pans. The cake layers may bake up slightly thinner, and the bake times may need to be adjusted. Click here for the cupcake version of this recipe: Perfect Vanilla Cupcakes from Scratch. Some other cake recipes you might enjoy:
I made this cake yesterday and today we ate the cake in my job with co workers. I liked very much it was so soft and moist, I use a little simple syrup but really I think the cake don’t need it. I made a two layer cake with strawberry filling, whip cream type frosting covered with almonds it’s was delicious. I would make it again very soon. ThanksÂ
I absolutely love this cake!  It’s my go to for all celebrations!  Can this recipe be doubled?  I know with certain cake recipes it can mess up the cake and cannot be doubled.
I have doubled it and had success. You just want to make sure you can fit it all in your mixer and in your oven! Good luck!
Thank you for this informative recipe dear , I prepare this cake on my party by own and everyone in the party like that alot.
I halved the recipe and baked it in an 8″ square pan – perfect. I used strawberry cream frosting and it was delicious!
How long did you bake it for
And did anyone try adding cinnamon to the batter
I want to make a coffee cake with this batter
Quick note of warning to those used to making her chocolate cake in 8 inch pans, this is a much smaller batch. Baking it into 2  x 8 inch pans will not produce layers thick enough to cut, so I am now having to bake a second round so I can include more than one layer of filling. Fully aware that it clearly says 3 x 6 inch pans, but my brain didn’t quite understand how much smaller that was until it was too late!Â
291.25 g cake flour
140.63g ap flour
300g granulated sugar
1.5 tsp baking powder
1 and 1/8 tsp baking soda
1 and 1/8 tsp salt
255.38 unsalted butter softened
3 large eggs
1 cup Greek yogurt (I go with sour cream)
183g milk
3tsp vanilla
This is what I worked out for 2 good size layers ( about 2 inches each). I use it for my cake company.
Hi, I’m so excited to try this recipe out!! I was hoping to use this cake for my nephew’s birthday, would you recommend dousing the cake layers in simple syrup and if so, would i do this straight after baking (and cooling) or just prior to frosting?
Thanks!!
Hi there! I don’t really find it necessary but feel free to do so if you like. I would probably do it just prior to frosting. Good luck!
Hey can I add som oil to this vanilla cakeÂ
I don’t think it’s necessary, but feel free to experiment!
Hi Alie, I love this recipe and it comes out fabulous everything I bake it :). I have one question – can I substitute the all purpose flour with self raising flour and then add some corn flour in? Would that work?
I have not tried that so I can’t say for sure. Self-raising flour contains leavening and salt, so I think you’d have to play around with those quantities as well.
Delicous Cakes we all loved it.
Wow, this cake was incredible! My husband and daughter say it was the best cake they’ve eaten! Thank you!!
You’re welcome! I’m so happy you all enjoyed!
Amazing ! Made it for my daughters 3 rd Birthday! Best vanilla cake ever !!!Â
Hiya. would this recipe work for a 6×3 inch cake tin?Â
It calls for (3) 6-inch cake pans (see step 1 of the recipe instructions).
Thank you for sharing your recipe.
Can I use heavy cream in place of the milk ?
Can I add more yolks to the recipe to make it more richer?
I am looking forward to trying your recipe over the weekend
I personally like it best just like this, but feel free to play around!
Hi! I stumbled across this recipe last year when I attempted to make my first homemade cake for my son’s 9th birthday, and it was a HUGE HIT! He requested it again this year, LOL. I can’t remember, but do I have to shave anything off the layers to even them out before I stack and frost? Or do I just flip them upside down? Thanks so much!! I’m going to make the cupcake version, in addition to the cake, for his birthday parade. You’re a lifesaver!! BE SAFE! 🙂
Thank you- you too! Sometimes I shave them and sometimes they don’t really seem to need it, so it’s up to you. Good luck and happy birthday to your son!
Love it. thanks for sharing the recipes with us keep updating.
Does this cake make three layers or do you have to make it three separate times? Sorry for the rudimentary question, I’m an inexperienced baker
No apology necessary! The recipe makes three layers. Check out step 7 of the instructions. You will want to divide the batter equally between three cake pans. Hope this clears things up for you, but if you have any other questions feel free to reach out! Good luck!
hi can I use all purpose flour instead of cake flour?
You can, but it won’t have quite the same light and soft texture.
Yummy, I have tried this at my home, my kids loved this so much,m I am planning to make it for their birthday, Thanks for the share, it’s my recipe list now 🙂