Classic Vanilla Cake Recipe (Moist)
Learn how to make the best vanilla cake recipe that’s moist, soft and easy to bake! This classic vanilla cake is covered with amazing cream cheese vanilla frosting.
There are two types of people: those who are obsessed with vanilla cake and those who can’t live without chocolate cake. Today, we are focusing on the best, most moist vanilla cake.
What Makes it the Best Vanilla Cake?
This vanilla cake recipe isn’t just any recipe—it’s been tested by over 20,000 people, with over 13 million views on my YouTube channel and nearly 4,000 glowing comments! Yes, you heard it right! 🎉 That makes it one of the most trusted and loved vanilla cake recipes in the world. Here’s why:
- 🛡 Foolproof Recipe: Tested and perfected for consistent results every single time.
- 🧈 Moist and Fluffy Texture: The perfect balance of butter, oil, and buttermilk ensures the softest, fluffiest cake.
- 🍦 Rich Vanilla Flavor: A generous tablespoon of vanilla extract gives it that classic, aromatic touch.
- 🎂 Versatile Frosting Options: Pair it with creamy vanilla frosting or a tangy cream cheese frosting.
- ✨ Perfect for Any Occasion: Whether it’s a birthday or just because, this cake is a showstopper.
Tips & Tricks
Here are some pro tips to ensure your vanilla cake turns out perfectly every time! 🧁
- Use Room-Temperature Ingredients 🧈: Butter, eggs, and buttermilk mix more evenly when they’re at room temperature, giving you a smoother batter and fluffier cake.
- Don’t Overmix the Batter 💪: Mix just until the ingredients are combined to avoid a dense or tough cake.
- Weigh Your Ingredients ⚖️: For accuracy, especially for the flour, use a kitchen scale. It makes a big difference!
- Preheat Your Oven 🔥: Always bake in a fully preheated oven for even cooking. Use an oven thermometer if needed.
- Test for Doneness 🦸♀️: Insert a toothpick into the center—if it comes out clean, your cake is done!
- Level Your Layers ✂️: For an even, professional-looking cake, trim the tops of the cakes with a serrated knife if needed.
- Chill Before Frosting ❄️: Cool the cake layers completely and refrigerate briefly before frosting to avoid melting or crumbling.
- Add Extra Vanilla Flavor 🍦: If you’re a vanilla lover, add vanilla bean paste or seeds for an even richer taste.
Why Buttermilk?
Buttermilk is the secret to achieving the perfect vanilla cake texture! Its slight acidity reacts with the baking soda, creating a tender crumb and adding extra moisture to the cake. This ensures every bite is soft, fluffy, and absolutely melt-in-your-mouth delicious. Plus, buttermilk enhances the rich vanilla flavor, giving your cake a subtle tang that balances the sweetness beautifully. It’s the key ingredient that takes this best vanilla cake recipe to the next level!
What Makes This Cake So Moist
Here’s why this vanilla cake recipe is irresistibly moist:
- 🧈 Butter and Oil Combo: The richness of butter paired with the lightness of oil creates the perfect balance for a tender crumb.
- 🥛 Buttermilk Magic: Adds moisture and enhances the softness of the cake.
- 🍳 Eggs: Provide structure while keeping the cake moist and fluffy.
- 🍦 Vanilla Extract: Not just for flavor—it enhances the overall texture of the cake too!
These elements make this the best vanilla cake recipe you’ll ever bake! 🎂
Common Questions
There are many options of frosting that you can use in this vanilla cake recipe, one of my favorites are this chocolate frosting that you can find in this chocolate cake recipe.
This recipe is very similar to a cupcake recipe, but instead of adapting this recipe for cupcakes, I have prepared full and detailed recipes for you: Vanilla Cupcakes
If you prefer to make the cake in a larger pan such as 9-inch, you should multiply all the ingredients by 1.33
More Cake Recipes
- Vanilla Birthday Cake
- Moist Chocolate Cake Recipe
- Red Velvet Cake Recipe
- Chocolate Peanut Butter Cake
- The Best Cheesecake Recipe
- Caramel Cake
Classic Vanilla Cake Recipe | How to Make Birthday Cake
Equipment
Ingredients
For the cake:
- 2 ⅓ cups (290 g) Flour
- 2 teaspoons Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ½ cup (115 g) Butter softened
- ½ cup (120 g) Oil
- 1½ cups (300 g) Sugar
- 3 Eggs
- 1 cup (240 ml) Buttermilk (more if needed)
- 1 tablespoon Vanilla extract
For the frosting:
- ⅔ cup (150 g) Butter softened
- ½ cup (120 g) Heavy cream
- 1¼ cups (160 g) Icing sugar
- 2 teaspoons Vanilla extract
- 1¾ cups (400 g) Cream cheese
Decoration:
- Confetti sprinkles
Instructions
- Make the cake: Preheat oven to 350F (175C). Line two 8-inch (20cm) round cake pans with parchment paper and grease bottom and sides.
- In one bowl, sift flour, baking powder, baking soda, add salt, stir and set aside.
- In a large bowl cream together butter and sugar. Then add eggs, one at the time, beating until combined after each addition. Add oil, vanilla extract and beat until incorporated.
- Alternate adding flour mixture and buttermilk, beginning by adding 1/2 of the flour mixture, then 1/2 of the buttermilk. Then repeat this process. Beat until fully incorporating after each addition.
- Divide the batter between prepared pans. Bake for about 40 minutes, until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool for 5-10 minutes in the pan, then release from the pan and let cool completely on a wire rack.
- Make the frosting: in a large bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract. Beat until smooth and creamy. In a separate bowl beat heavy cream to stiff peaks. Then fold into the cream cheese mixture.
- Assembly: Place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the cake. Decorate the edges of the cake with sprinkles.
- Refrigerate for at least 2 hours before serving.
Video
Notes
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- FAQs: Make sure you read the FAQs for this recipe which are located above the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
- Buttermilk substitute: You can make a “homemade buttermilk” by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and letting it sit for 5 minutes. However, I recommend using real buttermilk for the best moist and tender texture
Hi, thanks for the awesome recipe…..
For butter…which butter we need to use un salted or normal salted butter for cake and frosting too. If I’m using salted butter can I omitted the salt.
Hi Uma,
I always use unsalted to control the saltiness.
If you using salted butter, then omit the salt from the recipe.
Hello, i have a question- what kind of flour do we use? cake or all purpose? and is this cake sturdy enough to make layers?
Hi Stephanie,
You can use AP flour or cake flour in this recipe.
Yes.
Can you recommend a good replacement for eggs, that would be available in a mainstream North American(Canadian) grocery store?
You can use apple sauce since it makes it fluffy just like the egg would. I would totally recommend it. You can purchase it from Walmart.
You can use apple sauce since it makes it fluffy just like the egg would. I would totally recommend it. You can purchase it from Walmart.
You can use apple sauce since it makes it fluffy just like the egg would. I would totally recommend it. You can purchase it from Walmart.
Hi cooking foodie,
I wanted to ask how would I calculate if I wanted to make a 6 cake using this recipe. Also if I wanted to make a larger cake ie 12″ how would I calculate that please?”
hi, thanks for the recipe. but Can heavy cream be replaced with whipping cream?
Yes, heavy cream and whipped cream it’s the same thing.
can we use a sqaure 8 inch pan?
Hi looks like a great cake. I’ll make it for mu husband’s bd but can i make the frosting one day ahead and store it in the fridge? and i have another question please is it too sweet like butter cream frosting or it’s closer to a cream cheese frosting? Thank you 😊
Hi Cooking Foodie!
What flour is preferred here – cake or AP? I know you said in another comment we can use either, but I am wondering if you think one works best over the other 🙂
Best,
Anna
So I’m going to be making this cake tomorrow and the only pans that I have is 9in and I see you said to multiply the recipe By 1.33 but I have no idea how to do that is there anyway you can help me please
Do you recommend cake flour or All Purpose?
Hi, I’ve just made this cake. I used what we call ‘plain flour’ here in the U.K. and, from what I can tell, all purpose flour is what Americans call plain flour, so you could easily use all purpose. Hope this helps
Hi,
I’ve just baked this cake for my mum’s birthday and am made up with the results. The recipe was so easy to follow, and tastes delicious.
I used a wooden spoon to do all the mixing and beating, as I couldn’t find my electric whisk. Also,I only have one round cake tin (no idea what size it is) so I roughly divided the mixture by eye, and left one half of the mix in the fridge while the first half cooked. I then relined the tin and stuck the other half in the oven. Worked perfectly.
The m
Hi! Awesome recipe, for the oil what did you use?
I made the Vanilla Birthday cake for my Husbands Birthday yesterday. Best cake I have every made thank you for the recipe.Going to make another next week just to practice. 🎂
thanks for the recipe! can it be frozen?!
I froze one-half last night. We might eat it later this week. I can tell you how it tastes. My guess is that it will be great.
made this cake for my dad’s birthday this month. It was tasty! We didn’t put any frosting on it though. We ate one with whip cream and strawberries on it. Now, we have the other pan to think about haha. Thanks for the recipe! Next time, perhaps I can layer it and make it pretty.
Hi, if I put one cake in the oven one at a time should I put it for 20 mins each instead of 40.? Asking because my oven fits only 1
Is it okay If i want to lessen the amount of sugar? Or is it okay if i use half regular sugar and half brown sugar??
Hi,
You can cut the sugar by 10-20% but not more.
I would not recommend using brown sugar in this recipe.
What oil do you use?
Sunflower seed oil
Please help me . Can I put all the batter in one mould instead of using two. And if I do so is there any change in time or temperature.
I forgot to add baking soda but added baking powder.
Can you please help me? How do I adjust the recipe to a 10 and 12 inches size pans?