A good Vanilla cake recipe is one of the most important baking recipes to master. This version is incredibly moist, tender, and has a soft cloud-like crumb thanks to the reverse creaming method. If you've ever wanted a reliable vanilla cake recipe for special occasion cakes, birthday cakes, weddings, or layered cakes, this one has been my go-to professional recipe for over ten years. If you're new to baking layer cakes, my complete how to decorate a cake guide walks through the entire process step-by-step.
Quick Glance: Vanilla Cake Recipe
- Recipe Name: Vanilla Cake Recipe
- Why You'll Love It: Soft, buttery vanilla cake with an ultra-moist crumb that stays tender for days.
- Time and Difficulty: Prep time: 15 minutes Bake time: 20-30 minutes Difficulty: Intermediate
- Main Ingredients: Cake flour, butter, sugar, eggs, milk, vanilla extract
- Method: Reverse creaming method: Dry ingredients are combined with the butter first, then the liquid ingredients are mixed in.
- Texture and Flavor: Light, fluffy crumb with rich vanilla flavor
- Quick Tip: Mix the batter for the full two minutes during the reverse creaming stage to properly develop the cake's structure.
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Next to my white velvet buttermilk cake, and lemon blueberry cake, this moist vanilla cake is one of our most popular recipes. I have been using this recipe for over ten years for my cake clients with nothing but rave reviews. This is the cake that turns those "I don't even like cake" consultations into OMG we need to book you right now clients! This is perfect for special occasions like weddings, showers, and it makes the perfect birthday cake!
If you want to make these as cupcakes, my vanilla cupcake recipe uses the same reverse creaming method in a perfectly portioned size.
What Makes This Vanilla Cake Work So Well
One of the key techniques used in this recipe is the reverse creaming method. This mixing technique coats the flour in butter before adding liquids, which prevents excess gluten development and results in an incredibly tender crumb.
The texture of this vanilla cake is extremely soft and moist with a delicate crumb. Some bakers are surprised by how tender it is, but that softness is exactly what makes this cake so delicious.
Another reason this recipe works so well is the combination of butter and oil. Butter adds rich flavor while oil keeps the cake moist for several days.
This cake also bakes very flat, which means less trimming and less cake waste. That makes it perfect for layered cakes, wedding cakes, and decorated celebration cakes.
Vanilla Cake Ingredients
The secret to this ultra-moist and tender vanilla cake is using cake flour and the reverse creaming method.
Cake flour is used instead of all-purpose flour because it has a lower protein content, which results in a softer and more tender crumb. If you only have all-purpose flour, you can make a substitute by removing two tablespoons of flour per cup and replacing it with cornstarch, but the texture will not be exactly the same.
Sugar adds sweetness, moisture, and structure to the cake. Reducing the sugar may affect the texture and stability of the cake.
Baking Powder and Baking Soda These ingredients provide lift and help the cake rise properly. Baking soda reacts immediately while baking powder reacts during baking.
Vanilla is the primary flavor in this vanilla cake recipe. For the best flavor, use high-quality vanilla extract or vanilla bean paste.
Unsalted butter adds rich flavor and helps create a tender crumb. Unsalted butter is typically used so the salt level in the recipe can be controlled.
Milk adds moisture and helps activate the gluten structure in the cake.
Vegetable oil helps keep the cake moist for several days. Other neutral oils, such as canola or grapeseed oil, can also be used.
Tips For Success
- Measure your ingredients using a kitchen scale. Baking is a science and weight measurements provide the most accurate results.
- Bring your butter, milk, and eggs to room temperature before mixing. Room temperature ingredients help create a smooth batter and proper emulsion.
- Do not skip the mixing stage. The reverse creaming method requires mixing for about two minutes to properly develop the cake structure.
- If you live above 5,000 feet in elevation, you may need to slightly reduce the baking powder so the cake does not collapse.
Vanilla Cake Recipe Step-By-Step
- Bring your butter, milk, and eggs to room temperature. This step is very important because if these ingredients are not all the same temperature, the batter could curdle and separate during baking, leading to bad texture and rise.
Preheat your oven to 335°F. and prepare your cake pans with cake goop or your preferred pan release.
- Combine the cake flour, sugar, baking soda, baking powder, and salt in the bowl of a stand mixer.
While mixing on low, add softened butter in small chunks and mix until the mixture looks like coarse sand.
- Combine half the milk and the oil.
Add the milk and oil mixture all at once to the dry ingredients mixture and mix for two minutes on medium speed. The batter should look thik and not separated.
- Whisk the rest of the milk, vanilla extract, and the eggs together to combine.
Slowly add the egg and milk mixture while mixing on low speed just until combined.
- The finished batter should be thick, smooth, and slightly glossy.
- Divide the batter into three prepared 8-inch cake pans.
- Bake for 20-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool cakes in the pans until barely warm before removing them onto a cooling rack.
Top it with a batch of my American buttercream recipe for a classic combination that never fails. If you want to skip the buttercream entirely, try frosting this cake with white chocolate ganache instead - it's incredibly stable and has a gorgeous vanilla flavor.
Common Vanilla Cake Mistakes
- Using cold ingredients can cause the batter to separate.
- Overbaking the cake can dry it out.
- Skipping the two-minute mixing stage can prevent proper structure development.
- Using low-quality vanilla extract can result in weak flavor.
Vanilla Cake Recipe FAQ
Yes, but the texture will be slightly denser because all-purpose flour contains more protein.
Yes. Replace the whole eggs with egg whites to create a lighter colored cake.
Yes. Wrap the layers tightly in plastic wrap and freeze for up to two months.
Yes. Leave out the oil. Fill cupcake liners about two-thirds full and bake at 350°F for about 18 minutes.
More Vanilla Recipes You'll Love
Watch: How To Decorate A Cake Step-by-Step
Before you start decorating, watch the video below where I show you every step of decorating a cake from start to finish. Seeing the process in action makes it much easier to follow along
- Liz Marek.
Recipe
Equipment
- Food Scale
- 8" x 2" Cake Pans (3)
Ingredients
Vanilla Cake Recipe
- 4 ounces milk to be mixed with the oil
- 3 ounces canola oil
- 6 ounces milk to be mixed with the eggs
- 1 tablespoon vanilla extract or 1 vanilla bean pod
- 3 large eggs room temperature
- 13 ounces cake flour
- 13 ounces granulated sugar
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 8 ounces unsalted butter softened to room temperature but not melted
Easy Buttercream Frosting
- 16 ounces powdered sugar
- 4 ounces pasteurized egg whites
- 2 teaspoons vanilla extract
- 16 ounces unsalted butter softened to room temperature but not melted
- ¼ teaspoon salt
- 1 TINY drop purple food coloring to offset the yellow color (optional)
- 3 drops electric pink food coloring for the flowers
- 1 Tablespoon white sprinkles for decorating
Instructions
Vanilla Cake
- IMPORTANT: This is the BEST vanilla cake because I use a scale so it turns out perfectly 🙂 If you convert to cups I cannot guarantee good results. Make sure all your (cold ingredients) butter, eggs, milk are at room temperature or a little warm. See my post about how to use a scale if you don't know how to measure by weight.
- Heat oven to 335º F/168º C . Prepare three 8"x2" cake pans with cake goop or another preferred pan release.
- Place the 4 oz of milk in a separate measuring cup. Add the oil to the milk and set it aside.
- To the remaining 6 oz of milk, add the vanilla and room temperature eggs. Whisk gently to combine. Set aside.
- Place the flour, sugar, baking powder, baking soda, and salt into the bowl of your stand mixer with the paddle attachment.
- Turn the mixer onto the slowest speed. Slowly add chunks of your softened butter until it is all added then let everything mix until it looks like coarse sand.
- Add your milk/oil mixture all at once to the dry ingredients and mix on medium (speed 4 on kitchenaid, speed 2 on the Bosch) for 2 full minutes to develop the structure. Set a timer! Don't worry, this will not over-mix the cake.
- After 2 minutes, scrape the bowl. This is an important step. If you skip it, you will have hard lumps of flour and unmixed ingredients in your batter. If you do it later, they will not mix in fully.
- Slowly add in the milk/egg mixture while mixing on low, stopping to scrape the bowl one more time halfway through. Mix until just combined. Your batter should be thick and not too runny.
- Divide the batter into your greased cake pans and fill ¾ of the way full. I like to weigh my pans to make sure they're even.
- Bake for 30 minutes and check your cakes. Do the "done test". Insert a toothpick to see if it comes out clean. Sometimes wet batter doesn't show up so make sure it's clean and not just wet. Then gently touch the top of the cake, does it spring back? Oven temperatures vary so if it's not done yet, bake for a few more minutes (2-3) and check again until it passes the "done" test.
- Remove the cakes from the oven and give them a tap on the countertop to release air and prevent too much shrinking. Let them cool on a cooling rack until they are barely warm.
- After cooling for about 10 minutes, place the cooling rack on top of the cake, placing one hand on top of the cooling rack and one hand under the pan and flip the pan and the cooling rack over so the pan is now upside down on the cooling rack. Remove the pan carefully. Repeat with the other pan.
- After the cakes are fully cooled, carefully wrap them in plastic wrap and place them into the freezer or fridge for about 30 minutes to firm up the cakes and make them easier to handle for stacking.
Easy Buttercream Frosting
- Place egg whites and powdered sugar in a stand mixer bowl. Attach the whisk, combine ingredients on low and then whip on high for 5 minutes. Add the vanilla extract and salt.
- Add in your softened butter in chunks and whip with the whisk attachment to combine. It will look curdled at first. This is normal. It will also look pretty yellow. Keep whipping.
- Whip on high for 8-10 minutes until it's very white, light and shiny. If you don't whip it enough, it could end up tasting buttery.
- Optional: If you want whiter frosting, add in a tiny drop of purple to counteract the yellow in the butter (too much will make the frosting grey or light purple.)
- Optional: Switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth and remove air bubbles. This isn't required but if you want really creamy frosting, you don't want to skip it.
- After your cakes are chilled, fill them with your favorite frosting and frost the outside. If you're not familiar with decorating cakes, check out my how to make your first cake blog post! Watch the video to see how I made the palette knife buttercream flowers.
Video
Notes
Baking is a science, and measuring ingredients by weight ensures consistent results every time. Cup measurements can vary significantly depending on how the flour is scooped. Room temperature ingredients are essential
Butter, eggs, and milk should all be at room temperature before mixing. Cold ingredients can cause the batter to break and may result in a dense or uneven cake. Do not skip the two-minute mixing stage
Because this recipe uses the reverse creaming method, mixing the batter for the full two minutes is necessary to properly develop the cake’s structure. Pan size options
This vanilla cake recipe makes:
• three 8-inch cake layers
• two 9-inch cake layers
• about 24 cupcakes Cupcake baking instructions
Fill liners about two-thirds full and bake at 350°F for 18–20 minutes, or until the centers spring back when lightly touched. Storage
Frosted cakes can be stored at room temperature for up to 24 hours if covered. After that, refrigerate and bring to room temperature before serving. Freezing cake layers
Cake layers freeze very well. Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before decorating. Flavor variations
You can easily customize this recipe by adding:
• lemon zest for lemon vanilla cake
• almond extract for almond cake
• sprinkles for funfetti cake
Marie Bennett says
Perfect! I made triple batch for a family baby shower. As a basic home baker, this was Way out of my comfort zone.
Everyone Loved the cakes and frosting. (4) Cakes Stacked 2 high, surrounding small tea rose plant in center for easy transport ( 1 hour away).
Used a scale and followed as directed. Thanks !
Now they want the same recipe ( with patriotic battlefield) for 4th of July.
Ashley says
I have been using this recipe for years. This is my go-to cake recipe. It is perfection every single time! I am about to make this cake for my son's 11th birthday, figured I'd leave a comment this time. Thanks for this recipe and thanks for being a huge part of all of our birthdays year after year.
T says
Absolutely amazing recipe. I made this for my son's birthday because he wanted a moist vanilla cake. He loves from scratch food so I obliged. no leftovers from this one! it was moist but not wet and so velvety. the frosting was incredible. I would say a mix between whipped frosting and butter cream. So if butter cream is too heavy for you, you will love this one!! I did learn how to pasteurize eggs for it, but worth it.
Amanda says
I tried this recipe last night everything is beautifully tasting. the only issue I had is after the Crumb coat. I put it in the fridge to chill along with the buttercream. And once I pulled the buttercream out to do the final coat. It became grainy any tips on what I did wrong. You're quoting.
Liz Marek says
You don't need to refrigerate the buttercream between the crumb coat and the final coat. If you put it in the fridge it gets cold
Joy says
Delicious cake. Can this recipe be doubled?
Liz Marek says
Yes it can
DonTron says
If I don’t have Conola oil is there any other subsitutions??
Liz Marek says
vegetable oil works too
Maria A says
This is hands down the best vanilla cake recipe. It’s so moist! I used a lemon cream cheese frosting between the layers with fresh raspberries and it was all devoured. It will be my go to from now on.
May says
This recipe sounds delicious and I'm hoping to use this for an upcoming family event. Can this recipe be doubled? I'm planning to make a three layer cake with 11" rounds. Do you have any suggestions? Thank you.
I also can't wait to check out your other recipes as well. I am always interested in the science behind the ingredients and process.
Ziggy says
Turned out fantastic, for sure the best cake I’ve ever baked. Very reminiscent of a pound cake. Will be my go-to vanilla cake for the foreseeable future.
This was my first recipe where I actually used a kitchen scale , and the instructions were very easy to follow despite not being much a baker myself.
I used a plain vanilla whipped cream frosting per birthday person’s request, which I thought paired really well as an alternative to the provided frosting recipe.
Mary says
The only vanilla scratch recipe I ever use now. Made it a bunch of times with great results. I follow the recipe exactly and it comes out perfect every time! Also made the cake goop recipe. It works great. The recipe makes quite a bit. Guess I’ll have to bake more cakes to use it up. Hubby will love that!
Karishma says
After following your recipe, I prepared this vanilla cake and loved it. The cake is sweet and tasty, easy to prepare, and truly enjoyable. Thank you for sharing this cake recipe with us.
Lisa says
Easily the best vanilla cake I have ever eaten and I’ve eaten a lot. I am making this cake for my daughter’s wedding cake. Question: Would I have to do anything different to make this recipe as cupcakes, other than bake time?
Chris says
Everything came out perfectly. of added ground freeze dried strawberries to make the frosting strawberry flavored. i also added simple syrup to the layers before frosting just because I always do that. the frosting was so easy and worked perfectly
MK Jones says
I was so tired of the rubbery boxed cake mixes, so I tried this recipe for a fin grained tender cake. It is perfect! Absolutle velvet. The reverse creaming adds a little time, but the payoff is incredible. Thanks!
Lyla says
Hey Liz! Cannot stress how much I love this recipe, it has been my go to for my kids birthdays.
Just a question for storing, if I want to make a batch and freeze it right away how long will the freshness last?
Elizabeth Marek says
You can really freeze for months if you wrap it well enough
Tammy says
This cake is delicious! I don’t normally post any ratings, but your recipes are fantastic! Will this recipe be enough for four 6” cakes? If so, should I bake for the same amount of time?
Thank you!
Elizabeth Marek says
Yes you can use a different size pan, smaller pans bake faster