Why You’ll Love Perfect Vanilla Cake Recipe
Simple to make with everyday ingredients
Moist, tender crumb with rich vanilla flavor
Great base for any frosting or decoration
Perfect for celebrations or everyday dessert
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup salted butter, room temperature
2 cups granulated sugar
1/4 cup vegetable oil
4 eggs
1 tablespoon vanilla extract
2 teaspoons baking powder
1 teaspoon kosher salt
3 cups cake flour
1 cup buttermilk
Directions
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Preheat your oven to 350°F and prepare two 8‑ or 9‑inch round cake pans by coating them with nonstick spray, lining the bottoms with parchment circles, and spraying again.
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In a stand mixer fitted with the paddle attachment, cream together the butter and sugar for about 2 minutes until light and fluffy.
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Add the vegetable oil, eggs, vanilla, baking powder, and salt, mixing for about 1 more minute until smooth.
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On low speed, alternately add the buttermilk and cake flour, beginning and ending with flour. Mix just until combined and smooth, scraping the bowl as needed.
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Divide the batter evenly between the prepared pans.
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Bake for 30–35 minutes, until the centers are set and a toothpick inserted into the middle comes out clean.
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Let the cakes cool in the pans for about 10 minutes, then remove them and cool completely on a wire rack before frosting.
Servings and timing
Serves about 10 people
Prep time: ~10 minutes
Cook time: ~30–35 minutes
Total time: ~40–45 minutes
Variations
Add zest of lemon or orange for a citrus twist
Fold in fresh berries or sprinkles for a fun version
Swap vanilla extract for almond extract for a different aroma
Turn this batter into cupcakes — bake at the same temperature for about 18–22 minutes
Storage/Reheating
Store unfrosted cake layers wrapped tightly at room temperature for up to 2 days
Freeze wrapped layers for up to a month and thaw before frosting
Once frosted, keep covered at room temperature for 2–3 days or refrigerate; bring to room temperature before serving
FAQs
What’s the best way to ensure my cake stays moist?
Use real buttermilk and don’t overbake — remove it from the oven when a toothpick comes out clean with a few moist crumbs.
Can I use all‑purpose flour instead of cake flour?
Yes. If substituting all‑purpose flour, reduce about 2 tablespoons per cup of cake flour and add 2 tablespoons of cornstarch per cup for a lighter crumb.
Can I make this recipe gluten‑free?
You can try a gluten‑free cake flour blend designed for baking; performance may vary.
How do I make buttermilk if I don’t have any?
Stir 1 tablespoon of white vinegar or lemon juice into a cup of milk and let it sit for a few minutes before using.
Can I add food coloring?
Yes — add gel food coloring at the end of mixing and fold gently to avoid overmixing.
What frosting goes well with this cake?
Classic vanilla buttercream is ideal, but chocolate, strawberry, or cream cheese frostings all work beautifully.
Can I bake this in a sheet pan?
Yes — baking time will vary depending on pan size, so reduce the time and check for doneness early.
Can I halve the recipe?
Yes, this recipe scales well; adjust baking time accordingly.
Why does my cake dome in the center?
It’s normal; you can level the layers with a serrated knife before frosting for even stacking.
Can I freeze the frosted cake?
Yes, wrap the whole frosted cake tightly and freeze. Thaw in the refrigerator overnight, then bring to room temperature before serving.
Conclusion
This perfect vanilla cake is a must‑have, reliable recipe that produces tender, flavorful layers every time. It’s ideal for celebrations, everyday indulgence, and can be customized in countless ways. With simple ingredients and straightforward steps, it’s a go‑to classic you’ll return to again and again.
