Vanilla Cake Recipe: Perfectly Moist and Delicate
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 special occasion (I’m talking birthday or a holiday) than with a gorgeous layer cake.
I love to bake cakes, and my family loves it too. Our favorites include Chocolate Cake, Red Velvet Cake, and Carrot Cake.
But lately we are really loving on this simple, perfect vanilla cake.
I am a firm believer that nothing beats scratch-made. There is something so blow-your-mind fantastic about a homemade dessert 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 note the difference, and I definitely did!
If you’re good about keeping a well-stocked pantry, this recipe isn’t any more complex than a box cake. Got basics like flour, sugar, butter, and eggs on hand? 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!
You will be amazed at the difference scratch makes. This is the best vanilla cake recipe because it is 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!
Table of Contents
- Why You’ll Love This Cake Recipe
- Ingredients and notes
- Special equipment
- How to make the perfect vanilla cake recipe from scratch
- Recipe FAQ’s
- Expert tips
- How to store and keep
- Serving size
- A few more of my favorite classic cake recipes!
Why You’ll Love This Cake Recipe
Tastes amazing: Vanilla cake made from scratch offers a richer, more authentic flavor than the box mixes’ artificial flavors.
Great Texture: Scratch-made cakes tend to have a finer crumb and a moist, delicate texture.
Wholesome: A homemade vanilla cake has no preservatives, weird additives, or artificial flavors or colors.
Easy to Make: You will love how easy this recipe is to make! And, you only need one mixing bowl to make it. Less cleanup!
Ingredients and notes
Here’s a quick rundown of the ingredients you’ll need to make this vanilla cake, and why.
Flour
A combination of all-purpose flour and cake flour are used to achieve a balance between structure and tenderness.
All-purpose flour lends added strength to the structure, so it’s not so soft it falls apart when you go to frost it. You can swap it out for any kind of whole-grain option if you like. You may need slightly less if you go that route.
A gluten-free flour blend that can sub 1:1 for regular flour should also work just fine, if you’d like to make a gluten-free vanilla cake.
Read lots more about cake flour here: What is Cake Flour?
Sugar
Sugar adds sweetness (obvs!) but it also aids in browning and keeps things moist, since it’s hydrophilic (this means it loves water, in other words, it draws moisture in).
Regular white sugar is fine, or sub for another type of sweetener if you like. As long as it swaps 1:1 for granulated sugar it should work.
Baking powder and baking soda
These leavening agents are essential for making the cake rise and bake up light and fluffy.
Salt
Salt carries the flavors and intensifies them. The end result won’t taste salty, but it will make everything so much more flavorful!
I like kosher salt best because it doesn’t have any additives (table salt usually contains iodine which can leave a bitter taste), so the flavor is pure. It’s also inexpensive and easy to find in a regular grocery store.
Butter
Butter adds richness and flavor to the cake.
I like to use unsalted butter because it lets me control the amount of salt in the dish. Different brands of butter can contain different amounts of salt, so this way you get a more consistent result.
For a vegan or dairy-free vanilla cake recipe, use a plant-based butter that can substitute for dairy butter 1:1.
This recipe works best if you allow the butter to come to room temperature first. You can set it out on the counter a few hours ahead of making your recipe, or you can microwave it for 10 seconds, turn it over, and microwave it again for another 8 seconds.
Eggs
Eggs act as a binding agent and provide structure to the cake.
They also contribute to its moisture and tenderness.
Use large chicken eggs here, or a plant-based egg replacement than subs 1:1 for chicken eggs.
It’s best if the eggs are at room temperature, but I don’t find this to be critical.
Sour cream
Sour cream adds moisture to the cake batter, resulting in a softer and more tender cake. It helps prevent the cake from drying out during baking.
If you don’t have sour cream you could also use the same amount of Greek yogurt or buttermilk.
Milk
Milk adds moisture and helps achieve a workable batter consistency.
You can use whatever kind of milk you keep on hand: 2%, skim whole… even a plant-based milk will work!
Vanilla
Vanilla extract adds a subtly sweet flavor without being at all sugary.
For a more pronounced flavor, try using vanilla bean paste. You could also split a vanilla bean down the center lengthwise, scrape out the seeds, and add those.
Or you could try this with an altogether different type of extract or flavoring, such as:
- Lemon extract or citrus zest
- Orange blossom water
- Coconut extract
- Cinnamon
Or anything else you have on hand!
Special equipment
Here are the tools you’ll need to make this recipe:
- Measuring cups and spoons: To measure out the ingredients.
- Large mixing bowl: I use the one that comes with my stand mixer.
- Electric mixer: Either a stand mixer or a handheld electric mixer.
- Silicone spatula: For scraping down the bottom and sides of the bowl.
- Non-stick spray: For greasing the pans.
- Parchment paper: To line the cake pans so the cake layers come out easily without breaking apart.
- Cake pan(s): For what you see here, I’ve used three 6-inch round cake pans, but you could also use two 8-inch round cake pans or two 9-inch round cake pans, a 9×13-inch sheet pan, or bake 24 cupcakes, or double the recipe and bake it in a 12-cup bundt pan.
How to make the perfect vanilla cake recipe from scratch
Let’s walk through the steps together!
Step 1: Prep
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.
Step 2: Combine the dry ingredients
Place the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl, and give it all a quick stir to combine.
Step 3: Work in the butter
Add the soft butter to the bowl. then mix it in on medium-low speed until the mixture resembles damp sand.
Then mix it in on medium-low speed until the mixture resembles damp sand.
Step 4: Add eggs
Stir in the eggs, one at a time, and allowing each one to fully incorporate before adding the next.
Step 5: Liquid ingredients
Scrape the bottom and sides of the bowl to make sure all the ingredients are fully incorporated, then add in the yogurt, milk, and vanilla.
And stir them in until combined.
Step 6: Fluff
Mix on medium speed for 2 to 3 minutes, to aerate the batter and build the cake’s structure.
Step 7: Bake
Divide the batter equally between the prepared pans and slide them into the oven on the middle rack.
You’ll know your cake layers are done baking when they feel springy to the touch and a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs.
Step 8: Cool
Allow the cakes to cool completely in the pans before filling and frosting.
Recipe FAQ’s
Most cake recipes start by creaming the butter and sugar and then alternately adding dry and liquid ingredients in batches.
With this method, it’s way too easy to under-cream the butter and sugar, and to over-mix the batter, causing the cake to be tough.
Plus, it creates too many dirty dishes for my liking.
The reverse creaming method is much simpler.
All you need to do is measure the flour, 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 and vanilla extract, and you’re done.
It’s practically foolproof!
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 wwiss meringue buttercream, pastry cream (filling), cream cheese frosting, vanilla frosting, or raspberry buttercream.
Yes, this cake can easily be made into cupcakes. This recipe will make 24 cupcakes.
Adjust the baking time to 16 to 20 minutes, and refer to my vanilla cupcake recipe for a full tutorial.
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.
This recipe can also be doubled and baked in a 12-cup bundt pan. Again, adjustments to the bake time will likely be necessary.
Expert tips
- Measure all the ingredients precisely. Use liquid measuring cups for the liquid ingredients, and dry measuring cups for the dry ingredients. Accurate measurements ensure the right balance of ingredients and prevent the cake from being too dry or too wet. Read more about this here: How to Measure Ingredients for Baking.
- Allow ingredients like eggs, butter, and yogurt (if using) to come to room temperature before starting. Room temperature ingredients mix in more smoothly, so you don’t end up with a lumpy batter.
- Keep a close eye on the cake while baking and avoid overbaking it. Overbaking can lead to a dry cake. A few minutes before you think it will be done, flip on the oven light and view the cake through the window. If it doesn’t look wet in the middle, crack open the door slightly and give it a feel. If it’s springy, give it the toothpick test. If it comes out with a few moist crumbs, the cake is done. Insert a toothpick into the center of the cake; if it comes out with a few moist crumbs, the cake is done.
- Allow the cake to cool in the pan. Cooling in the pan helps keep the cake moist.
How to store and keep
This vanilla cake should be fine at room temperature for a day or so.
If you have a lot of leftovers, stash them in the fridge, tightly wrapped. They should be good there for a week or so.
Depending on the filling recipe and frosting recipe you’ve used, you might be able to freeze it as well. The cake itself should keep for a few months in the freezer.
Baking in advance
I love a good make-ahead dessert, and this white 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 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- which really makes it much easier to decorate a beautiful birthday cake.
I 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!
Serving size
Using three 6-inch cake pans to create a triple-layer cake, this recipe makes 8 servings.
The nutritional info in the recipe card below reflects a serving size of 1/8 the recipe.
A few more of my favorite classic cake recipes!
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 (4 g) baking powder
- 3/4 teaspoon (3 g) baking soda
- 3/4 teaspoon (4.5 g) kosher salt
- 3/4 cup (170.25 g) unsalted butter, softened
- 2 (100 g) large eggs
- 2/3 cup (153.33 g) sour cream, Greek yogurt or buttermilk** can be substituted
- 1/2 cup (122 g) milk
- 2 teaspoons (8 g) 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 sour cream, 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.
It looks yummy recipe. I must try it..
Hope you enjoy!
Hi, Allie
I’m making a Halloween cake and i was planing to dye the batter a few different colors, will it affect the batter if i use gel dye.
Thank you 🙂
I don’t think it would Marcus. Good luck!
I will be making four 9″ cakes or perhaps five 8″ cakes for a funfetti batter, rainbow iced pinata cake.
Will this cake stand up to stacking that many layers ( or does it require the use of dowels) and to altering the structure? (I will be cutting out a 3″ circle in the two middle layers to add the candy.)
I can’t use a soft fluffy cake and I have already tried one new recipe that was an utter failure (many expensive ingredients wasted) so I don’t want to have to experiment to find out.
Thank you
Hi there! For a cake with that many layers, I would always recommend doweling. Good luck!
This is such a lovely cake. I will try this cake for one of the most important days of the year for my brother and for me also, Raksha Bandhan. Bit i have a question that which icing recipe you use for this cake??
That would be the whipped cream frosting, which is linked under the heading “What kind of frosting should I use for this cake.” Enjoy!
I have made many vanilla cakes and you are right thei ingredients make a difference.the first time I used this recipe it was glorious so I made it again but changed it just a bit I used all cake flour,and I used buttermilk and milk and it was my mom’s vanilla cake that I remembered as a child.my mom never measured so I New what she used but not how much.i enjoy both of the ways for this very light and fluffy ,moist all at the same time.i thought I would never find the cake I have been looking for and this is it! Thank you for all the work you put in your recipes.please keep doing what you do.now if I could get a good chocolate mayo cake recipe my quest would be over.
Hey Charlene! That is amazing! I’m so happy you were able to recreate your mom’s cake from this recipe. Thanks so much for sharing your story! I have a great chocolate cake recipe that I think you’d love. It doesn’t have mayo but it’s so delicious. You can find it here: Simply Perfect Chocolate Cake. You’ll have to let me know what you think of it!
In adding to my post/question, I wonder if I am just overfilling the pans and there is just too much batter to bake completely? I like tall layers, so I do tend to overfill. It seems to work with my chocolate, but that is oil based, and so maybe a batter that can bake all the way through?? So, if I want to make these 6″ layers into a tall cake, would you recommend that I use less batter per pan, and just have shorter layers but more of them??
I would probably suggest the latter, put the correct amount of batter in the pan as per the recipe, and if you want it taller, bake more layers.
Will do, and thank you. Great recipe! Best tasting vanilla cake ever!!
Hi Allie-
I made the cake today, recipe doubled, and it’s gorgeous in flavor, texture, aroma and color. My definite favorite vanilla cake…and believe me…I have made A LOT of vanilla cakes.
I have one small issue that has happened whether single or double recipe, which maybe you can offer some insight?
I bake until done. Toothpick or skewer test. Only a few, or pretty much no, crumbs attach to the skewer or pick, but the very bottom of the cake layers are always slightly underdone. I poke the thickest part of the cake. I’m perplexed. Tins are lined with parchment. Baking at temp in recipe, until done. Hummmmm….
Hey Paula- are you pushing the toothpick all the way to the bottom of the pan when you test?
Eeekkkk…probably not. Just into the middle…
Such a great tasting cake!
I am planning to make a 3 layer 8″ (I have made this as 3 6″).
Is this recipe ok to be doubled? I was told my chocolate cake recipe should be made twice, instead of doubling, to avoid possibly overmixing.
Thank you!
As long as your mixer is big enough to handle that much batter, I think it would be fine to double the recipe. Good luck!
This is the best cake! Super light – whipping the batter is a thing of genius. I put all of the batter in a 9×13 and it cooked in 45 mins. I “iced” it with homemade honey whipped cream and topped with blueberries and strawberries. Will definitely be making this again!
That sounds fantastic with the honey and berries! So happy you enjoyed the recipe, and thanks for including the bake time for a 9×13. I’m sure this info will be really useful to other readers!
This is definitely THE Perfect Vanilla cake recipe! I’m an RN but have started baking on the side as I find it just as rewarding to see the smiles and get great hugs for baking someone something sweet and delicious as I do caring for my patients!!!!!!! Also on my iPad I mark all the awesome recipes I find online and love in the “favorites “ section in the browser…. your website has provided over half of the hundreds of my saved recipes!!!!!!!!! Anyone looking through the tab would know just how much I respect you as an amazing pastry chef & media influencer and love love love your recipes!!!!! Please keep them coming!! I know I have greatly improved my baking skills and confidence learning from you!!!!! Baking has saved me in many many ways, fighting off severe anxiety and depression since a recent medical diagnosis changed my life. Your videos and recipes are always easy to follow, full of great tips & tricks and the best part, taste amazing. Thank you Allie.
Ges
Wow Gesina! This has to be one of the nicest reader comments I’ve ever received. Thank you so much for brightening my day with your kind and heartfelt words. Wishing you all the best with your job, your health, and with baking. Hugs to you!
Hi. I plan to make this cake with cookie dough frosting in between layers and on the outside, a chocolate ganache drip on top, as well as crushed cookies on top. Will this cake be sturdy enough for this?? It’s for a friend’s birthday, so it would be great to know.
Hi there Issie! I’m not really sure what the recipe is for the frosting you want to use, but I think it should work well. Good luck and happy birthday to your friend!
hi we dont get cake flour here in the UAE, what can be the substitute???
If you click on the link provided you will find lots of info there.
Anyway to make the layers thicker if using 9inch pans?
Hello! I noticed in your photo you have a 3 later cake but your recipe is only for a two layer cake. Did you double the recipe? Did you bake all four at the same time? Can you use vanilla bean paste? Thanks!
I’m not sure what you mean, Stephanie- this recipe is for a 3-layer cake. The first step of the instructions says to grease 3 6-inch pans. ???
SUPERB. My 70 year old mother said it was “the best cake” she has ever eaten in the United States and she has tasted some of the finest cakes all over the world. We especially love how your baked goods aren’t overly sweet. A flaw I find far too often in a lot of recipes and retail bakeries!
I found you through your Halloween cake and will never go back to using boxed cake mixes again.
I’ve found great success with this using a kitchen scale since baking is equal parts art and science. 🙂
Thank you so much for sharing your recipes and talent!
Thank you Emily, for the sweet compliments and kind words. It means so much to me that you and your mother are enjoying the recipes. You’ve brought me a big smile today!
Hi Allie,
I need to make my son a garbage truck birthday cake, do you think this recipe would be able to be carved?
Thanks Lianna
Hi Lianna! Happy birthday to your son! You can probably pull it off if you allow the cake to chill overnight before carving, but if you want to be absolutely sure, you might have better luck with a pound cake. I have a few on this site; just type “pound cake” into the search window at the tippy top. Good luck!