Vanilla Cake Recipe

Alright, get ready to bake the fluffiest, most tender, melt-in-your-mouth Vanilla Cake Recipe you’ll ever try. I’ve made this soft vanilla cake more times than I can count, and every time it turns out perfectly moist and flavorful. Whether you’re an experienced baker or just starting out, stick with me here — you’re going to love how simple yet impressive this recipe is. Plus, I’ve packed this post with tips and tricks I’ve learned along the way to make sure your vanilla cake comes out amazing every single time!

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Ingredients & Why They Work

Every ingredient in this Vanilla Cake Recipe has a purpose, and choosing good-quality ones will take your cake from good to unforgettable. I always recommend weighing the flour for the best texture and avoiding any surprises with dense or dry cake.

• All-purpose flour: Provides structure but paired with cornstarch, it keeps the cake light and soft.
• Cornstarch: Reduces gluten formation and improves tenderness, giving the cake that soft crumb.
• Baking soda & baking powder: Both help the cake rise perfectly fluffy but not airless.
• Salt: Balances flavors unless you’re using salted butter—in which case, you can skip adding more salt.
• Unsalted butter: Adds richness and flavor; making sure it’s room temp lets it cream up smoothly with sugar.
• Vegetable oil: Keeps the cake extra moist and soft, adding an important fat component that butter alone can’t provide.
• White granulated sugar: Sweetens the cake and helps with tenderization during baking.
• Eggs: Bind everything together and add structure without sacrificing softness.
• Vanilla extract: The star of the show for that classic, aromatic vanilla flavor.
• White vinegar: A secret little boost that enhances the fluffiness by reacting with baking soda.
• Buttermilk: Adds moisture, tang, and acidity that contributes to tender crumb and flavor complexity.
• Powdered sugar (for frosting): Provides smooth sweetness with no grittiness.
• Milk (for frosting): Helps achieve the right frosting consistency, whether you prefer it thicker or spreadable.

Tweak to Your Taste

One of the best things about this Vanilla Cake Recipe is how adaptable it is! I like to add my own little twists depending on the occasion or mood, and you definitely should too.

• Use cake flour: If you prefer an ultra-light texture, swapping all-purpose flour and cornstarch for cake flour works beautifully—I’ve done it myself and the cake’s even softer!
• Flavored extracts: Besides vanilla, try almond or a hint of lemon extract for a subtle flavor change.
• Dairy substitutes: If you don’t have buttermilk on hand, you can use a milk and vinegar mixture, but I recommend adjusting the amount as it can make the batter too thin otherwise.
• Frosting tweaks: I sometimes swap vanilla buttercream for a Swiss meringue frosting when I want something less sweet—both work great with this cake.

Step-by-Step: How I Make Vanilla Cake Recipe

Step 1: Prep Like a Pro

First things first, preheat your oven to 165 °C (330°F) with the fan on if you have that function — I find fan helps bake the cake evenly and a little faster. Grease and line two 8-inch cake pans. I always use homemade cake release spray or just butter and parchment. Prep does a lot to prevent sticking, so don’t skip this!

Step 2: Sift and Mix Dry Ingredients

Sift the flour, cornstarch, baking soda, baking powder, and salt into a bowl to combine evenly. A whisk works great here too. This step ensures no clumps and helps with a uniform rise.

Step 3: Cream Butter, Oil & Sugar

In another bowl, use an electric mixer to cream the butter, oil, and sugar until it’s light and fluffy—that usually takes about 2 minutes. This step is key for a tender cake crumb, so don’t speed through it.

Step 4: Add Eggs One at a Time

Add your eggs to the creamed mixture, one by one, mixing well after each addition for about 10-15 seconds. This helps create a smooth, airy batter without any curdling.

Step 5: Combine Wet Ingredients

Mix in the vanilla extract, white vinegar, and half a cup of buttermilk until well combined. The vinegar might seem unusual, but trust me, it works magic reacting with baking soda to make the cake super fluffy.

Step 6: Fold Dry and Wet Ingredients Alternately

This part is all about gentle folding. Start by folding half of the dry mixture into the wet ingredients, using a spatula. Then fold in the remaining buttermilk, followed by the rest of the dry ingredients. Stop mixing as soon as you no longer see streaks of flour — overmixing is the number one mistake that can make your cake dense.

Step 7: Bake and Cool

Divide the batter evenly between your two cake pans and bake for about 30 minutes or until a toothpick comes out clean. I like to let the cakes cool in their pans for 15-20 minutes before turning them out onto a wire rack to cool completely — this keeps them from breaking apart.

Step 8: Whip Up the Vanilla Buttercream Frosting

Using a stand mixer, combine butter, powdered sugar, vanilla, and milk on low speed until mixed. Then crank up to medium-high speed and whip for 10 minutes until creamy and fluffy. Make sure to scrape the bowl halfway through to get every bit mixed.

How to Serve Vanilla Cake Recipe

Garnishes

I personally like to keep it classic with a few fresh berries and a light dusting of powdered sugar on top — gives a pop of color and a bit of tartness that cuts through the sweetness. Sometimes, I add edible flowers when I want it to look fancy for celebrations.

Side Dishes

A scoop of vanilla bean ice cream or a dollop of homemade whipped cream works beautifully alongside this cake. If you want a bit of contrast, serve it with fresh fruit compote or lemon curd for a zingy twist.

Creative Ways to Present

For birthdays, I’ve layered it with tinted buttercream colors and piped delicate rosettes all over — it’s a surefire crowd-pleaser. Or, stack the layers with fresh strawberry slices in between for a stunning strawberry shortcake vibe. The texture and flavor of this vanilla cake hold up so well to creative assembly!

Make Ahead and Storage

Storing Leftovers

Once frosted, I keep the cake covered tightly in the fridge to keep it fresh for up to 4 days. I like using a cake dome or wrapping with plastic wrap to prevent it from drying out or absorbing fridge odors.

Freezing

This vanilla cake freezes wonderfully, either frosted or unfrosted. I wrap layers individually in plastic wrap and then foil before popping them in the freezer. When I’m ready to use, I thaw in the fridge overnight — still soft and moist.

Reheating

If you want to enjoy leftover cake warm, pop a slice in the microwave for about 10-15 seconds. That little warmth revives the softness and intensifies the vanilla aroma without melting the frosting.

FAQs

Final Thoughts

This Vanilla Cake Recipe is one of those classics that I come back to time and time again. It’s reliable, easy, and yields an incredibly soft and flavorful cake every time. I love how versatile it is—you can dress it up or down depending on your mood or the occasion. So if you want to bake a cake that feels like a warm hug in dessert form, this one’s for you. Seriously, give it a try and enjoy every buttery, vanilla-infused bite!

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