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Perfect Vanilla Cake Recipe

Avatar photoByOlivia Bennett
Jump to Recipe· 4.5 from 51 reviews

If you’ve ever dreamed of baking that light, fluffy, incredibly fragrant treat that everyone loves, let me share my Perfect Vanilla Cake Recipe with you—it’s truly a classic done right. This cake is a dreamy balance of moistness and subtle sweetness, making it perfect for any celebration or just a cozy moment with a cup of tea.

Why You Should Make This Recipe

Unmatched Moistness: Thanks to the combination of butter, oil, and buttermilk, this cake stays tender and moist bite after bite.
Easy-to-Find Ingredients: No need to hunt down exotic items—this recipe uses everyday pantry staples that come together beautifully.
Perfect for Any Occasion: Whether it’s a birthday, anniversary, or just a reason to bake, this vanilla cake fits the bill.
Customizable Flavor Base: The simple vanilla flavor pairs perfectly with frostings, fruits, or any creative toppings you can dream up.

A two-layer round cake covered with thick smooth white frosting is placed on a pale pink cake stand. The top layer of the cake is adorned with colorful round sprinkles scattered mostly near the edges. The frosting has a creamy texture with visible soft swirls made by a spatula all around the cake’s sides and top. The cake stand sits on a white marbled surface, next to a white cloth with black stripes and a stack of silver forks with decorative handles. The background is a plain light beige wall. photo taken with an iphone --ar 2:3 --v 7 - Perfect Vanilla Cake, vanilla cake recipe, moist vanilla cake, easy vanilla cake, homemade vanilla cake

Ingredients & Substitutions

The magic of the Perfect Vanilla Cake Recipe lies in its simplicity. Each ingredient plays a key role—flour gives it structure, butter and oil bring richness and moisture, eggs add lift, and buttermilk tenderizes for a perfectly soft crumb. The vanilla extract infuses a warm, fragrant note that makes this cake so memorable.

Flat lay of pale yellow salted butter sticks, a small glass jug of golden vegetable oil, a mound of fine white granulated sugar, four large brown eggs, a small glass bottle of clear vanilla extract, a neat pile of white all-purpose flour, a measuring cup filled with creamy buttermilk, and a small bowl of smooth white powdered sugar, all beautifully arranged with soft natural light highlighting their textures, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Perfect Vanilla Cake, vanilla cake recipe, moist vanilla cake, easy vanilla cake, homemade vanilla cake
  • Salted Butter: Provides creamy richness and flavor; room temperature ensures it blends smoothly.
  • Vegetable Oil: Keeps the cake moist longer than butter alone; don’t skip it!
  • Granulated Sugar: Sweetens the batter and helps create a delicate crumb structure.
  • Large Eggs: Bind ingredients and add structure as well as tenderness.
  • Pure Vanilla Extract: The star of the show—use the best quality you can find for the most fragrant cake.
  • All-Purpose Flour: The base that supports this cake’s beautiful texture.
  • Baking Powder & Baking Soda: Work together to give your cake the ideal rise.
  • Salt: Balances sweetness and enhances all flavors.
  • Buttermilk: Adds tangy moisture and reacts with leaveners to make the cake light and tender.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Perfect Vanilla Cake Recipe

Step 1: Prep and Cream the Base

Start by preheating your oven to 350°F and preparing two 8-inch cake pans with parchment and baking spray. In a large bowl, beat the room temperature butter, vegetable oil, and sugar until the mixture is light and fluffy—this will give your cake that lovely airy texture.

Step 2: Add Eggs and Vanilla

Next, add the eggs one at a time to your creamed base, beating well between each addition to keep the batter smooth. Then, stir in the pure vanilla extract for that unmistakable signature flavor. Don’t forget to scrape the sides and bottom of your bowl so everything incorporates evenly.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This way, the leavening agents will distribute evenly and your cake will rise perfectly.

Step 4: Alternate Adding Dry Ingredients and Buttermilk

Gradually add half of the dry ingredients to the batter on low speed, followed by half of the buttermilk. Repeat this with the remaining dry ingredients and buttermilk, mixing gently and only until just combined—you want to preserve the lightness and avoid overmixing, which can make the cake dense.

Step 5: Bake to Perfection

Evenly divide the batter into your prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Let the cakes cool for 10-15 minutes in the pans, then turn them out onto wire racks to cool completely before frosting.

Step 6: Make the Vanilla Buttercream Frosting

Beat softened salted butter until creamy. Gradually mix in the powdered sugar, adding the cream and vanilla extract last. Then, beat on medium-high speed for a few minutes until the frosting turns light, creamy, and perfect for spreading.

Step 7: Assemble and Decorate

Place one cooled cake layer on your serving plate; slather on a generous amount of frosting. Top with the second cake layer, then frost the top and sides until smooth and inviting. Feel free to add pretty swirls or sprinkles for that extra fun touch!

How to Serve Perfect Vanilla Cake Recipe

A two-layer vanilla cake with pale golden sponge and creamy white frosting between and on top, decorated with colorful round confetti sprinkles scattered around the top edge. The cake is on a white plate and a slice is removed, showing the soft texture inside. A piece of the cake is on a white plate nearby. The background is a white marbled surface with a white cloth having black stripes behind the cake. Photo taken with an iphone --ar 2:3 --v 7 - Perfect Vanilla Cake, vanilla cake recipe, moist vanilla cake, easy vanilla cake, homemade vanilla cake

Garnishes

A few fresh berries or a dusting of edible flowers can brighten up the cake visually and taste-wise, while some toasted coconut flakes or white chocolate shavings add fabulous texture and flair.

Side Dishes

Pair your vanilla cake with a scoop of homemade vanilla ice cream or a bowl of fresh fruit salad for a refreshing balance. A cup of perfectly brewed coffee or tea is the classic companion that never fails.

Creative Ways to Present

Try layering the cake with different fillings like raspberry jam or lemon curd between layers for a delightful surprise. For a modern twist, cut cupcakes from the layers and frost each individually, making them perfect for parties.

Make Ahead and Storage

Storing Leftovers

Keep leftover cake stored in an airtight container at room temperature for up to 4 days to keep that soft, fresh taste alive. Avoid refrigerating as it can dry the cake out unless your room temperature is too warm.

Freezing

You can freeze individual slices by flash freezing them first on a baking sheet, then wrapping them tightly in plastic wrap before placing in a freezer-safe container. This makes it easy to enjoy the cake anytime for up to 2 months.

Reheating

Let frozen slices thaw at room temperature before serving for best flavor and texture. If you’re in a hurry, gently warm slices in the microwave for 10-15 seconds, but be careful not to overheat and dry it out.

FAQs

  1. Can I make the Perfect Vanilla Cake Recipe dairy-free?

    Absolutely! Substitute the butter with a quality vegan butter and use a plant-based milk with 1 tablespoon of lemon juice to mimic buttermilk. This swap keeps the texture moist and tender with that classic vanilla flavor.

  2. Why do you use both butter and oil in this recipe?

    Using both butter and oil provides the best of both worlds: butter adds rich flavor while oil keeps the cake incredibly moist and tender over time, making your cake delicious even days later.

  3. How can I tell when the cake is perfectly baked?

    Insert a toothpick into the center of the cake; when it comes out mostly clean with a few moist crumbs, your cake is perfectly baked. Avoid overbaking to maintain softness.

  4. Can this cake be made into cupcakes?

    Yes! Fill cupcake liners about ¾ full and bake for 17-19 minutes at 350°F. Adjust timing slightly depending on your oven to keep them moist and fluffy.

Final Thoughts

I’m so excited for you to try this Perfect Vanilla Cake Recipe—it’s truly one of those beloved classics everyone needs to have in their baking repertoire. Whether you keep it simple or dress it up for a special occasion, this cake promises smiles all around. Happy baking!

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Perfect Vanilla Cake Recipe

Perfect Vanilla Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 51 reviews
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: Two 8-inch cake layers (about 12 servings) 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Perfect Vanilla Cake recipe delivers a moist, tender, and flavorful classic vanilla cake layered with a rich and creamy vanilla buttercream frosting. Designed with easy-to-follow steps, this cake is perfect for celebrations, birthdays, or any special occasion where a timeless sweet treat is desired.

Ingredients

Scale

Cake

  • 1/2 cup salted butter, room temperature
  • 1/2 cup vegetable oil
  • 1 1/2 cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 2 2/3 cups (375g) all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk

Vanilla Buttercream

  • 1 1/2 cups salted butter
  • 6 cups powdered sugar
  • 1/3 cup heavy cream (milk will work in a pinch)
  • 2 teaspoons pure vanilla extract

Instructions

  1. Prepare the pans: Preheat the oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper circles and spray with baking spray to ensure easy cake removal.
  2. Mix wet ingredients: In a large mixing bowl, beat the butter, vegetable oil, and granulated sugar together until the mixture is creamy and lightened in color, about 2-3 minutes.
  3. Add eggs and vanilla: Incorporate the eggs one at a time, beating thoroughly after each addition until fully combined. Stir in the vanilla extract. Scrape down the sides and bottom of the bowl to ensure even mixing.
  4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
  5. Alternate adding dry ingredients and buttermilk: Add half of the dry ingredient mixture to the wet ingredients on low speed, mixing just until a few streaks of flour remain. Then add half of the buttermilk, continuing to mix on low speed. Repeat this process with the remaining dry ingredients and buttermilk, stirring just until combined. Avoid overmixing to keep the cake tender.
  6. Divide batter and bake: Evenly divide the batter between the prepared pans and bake in the preheated oven for 30 to 35 minutes. The cake is done when a toothpick or tester inserted at the center comes out with a few moist crumbs attached but not wet batter.
  7. Cool cakes: Let the cakes cool in the pans for 10-15 minutes before turning out onto wire racks to cool completely before frosting.
  8. Make the buttercream frosting: Beat the softened butter in a large bowl until creamy and smooth. Gradually add half of the powdered sugar on low speed until partially combined. Add the remaining powdered sugar and continue mixing. Pour in the heavy cream and vanilla extract, then increase mixer speed to medium-high and beat for 3-4 minutes until the frosting is light and fluffy.
  9. Assemble the cake: Place one cooled cake layer on a serving plate or cake stand. Generously frost the top. Add the second cake layer and apply frosting to the top and sides. Decorate with swirls and sprinkles if desired.

Notes

  • Buttermilk Substitute: Add 1 tablespoon lemon juice or vinegar to a 1 cup measuring cup, fill the rest with milk, let sit 5 minutes. Use this with an additional 1/4 cup milk to replace 1 1/4 cups buttermilk. Alternatively, use 1/2 cup sour cream plus 3/4 cup milk.
  • Storage: Store leftover cake in an airtight container at room temperature for up to 4 days.
  • Freezing: Freeze individual cake slices on a parchment-lined tray, then wrap in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw fully at room temperature before eating.
  • Make-Ahead: Unfrosted cake layers freeze well wrapped in plastic wrap for up to 2 months. Buttercream can be made up to 1 week in advance and stored refrigerated or frozen; bring to room temperature and re-whip before use.
  • Pan Size Variations: For 9×13-inch pan, bake 28-30 minutes. For 9-inch pans, bake 25-28 minutes.
  • Cupcakes: Fill liners 3/4 full and bake for 17-19 minutes.
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