This is the Best Vanilla Cake Recipe I’ve tasted! So delicious, it’s quick and easy to make! Made from scratch, this cake is perfect for every occasion!

Best Vanilla Cake Recipe - A one bowl vanilla cake recipe that is quick, easy, and delicious! Made from scratch, this cake is perfect for every occasion! //

If you have been looking for a fluffy, moist and delicious – not to mention quick and easy – vanilla cake, here it is…The Best Vanilla Cake Recipe! It’s the recipe that many of you requested by emailing, commenting, and messaging me for some time. As promised, here is the recipe that I think is the very best vanilla cake I’ve ever tasted!

And topped with Chocolate Buttercream Frosting? Oh my word! It is perfection!

The Best Vanilla Cake Recipe!

One of the many things that I love about this recipe is that it is versatile as any cake could ever be! It is perfect served with a thick coating of my chocolate buttercream, my vanilla buttercream, made into cupcakes or cut into pieces and served as part of a trifle and so much more!

Best Vanilla Cake Recipe - A one bowl vanilla cake recipe that is quick, easy, and delicious! Made from scratch, this cake is perfect for every occasion! //

How to Make the Best Vanilla Cake!

To make my Vanilla Cake, I start by making sure that I’ve prepared my cake pans for baking. I recommend coating them butter and then lightly flouring the pans. You can also use baking spray, such as Baker’s Joy, if you like.

Once you have all of the cake batter mixed well, evenly distribute it among the prepared cake pans and bake until the cake releases from the sides of the pan and a toothpick inserted in the center comes out clean, about 30 minutes.

You’ll want to let your cake layers cool in the pans for about 10 minutes. I like to let them cool in the pans on my wire racks so that air can circulate well around the pan. Then, simply (and carefully) flip the cake layers out of their pans and let them cool completely on the wire rack.

The Best Vanilla Cake Recipe Options

Like my Chocolate Cake Recipe, this Vanilla Cake Recipe works well if with a few modifications as well:

As a Gluten-Free Vanilla Cake Recipe:

To make the cake as a gluten-free vanilla cake recipe, I’ve successfully used an equal amount of Cup 4 Cup gluten-free flour in place of the all-purpose flour listed in the recipe.

As an Egg-Free Vanilla Cake Recipe:

To make the cake an egg-free vanilla cake recipe, I’ve used 2/3 cup of unsweetened applesauce in place of 2 large eggs in the recipe. You will note that you may have to bake the cake just a few minutes more. Be sure to check with the skewer for doneness.

Some people were having issues with the cake falling after baking, so I went back to the kitchen with the recipe and found that this variation of my vanilla cake tested perfectly for me as well as other recipe testers that I asked to test the recipe. The original vanilla cake recipe that I published was based off of my very popular chocolate cake recipe, but I found that using my butter cake as a base produced the most successful results by a wider range of recipe testers. If you preferred the original vanilla cake recipe that I shared, simply use my Chocolate Cake Recipe and replace the cocoa powder with the same amount of flour.

Best Vanilla Cake Recipe - A one bowl vanilla cake recipe that is quick, easy, and delicious! Made from scratch, this cake is perfect for every occasion! //

How to Make Ahead and Store the Homemade Vanilla Cake:

Both the cake and the chocolate frosting can be made ahead. Allow the cakes to cool completely, wrap them well in plastic wrap and place each layer into a zip top freezer bag. Freeze the cake layers for up to one month.

To frost the cake, simply remove from the freezer and allow to thaw in the refrigerator with wrapping intact. Then, frost the cake once it has completely thawed.

Store the cake at room temperature on the counter. I like to store under a cake dome to keep the cake fresh.

Other Favorite Cakes

The Best Chocolate Cake Recipe {Ever} – decadent, rich, delicious and loved by so many of you!

The Best White Cake Recipe {Ever} – delicious favorite that’s tender, yet more of a sturdy cake! It’s perfect for birthdays and more – many have even used as a wedding cake!

Cream Cheese Pound Cake – such an easy pound cake, this has been a family favorite for years!

Here’s my The Best Vanilla Cake Recipe! I hope you love it as much as we do!

Best Vanilla Cake Recipe - A one bowl vanilla cake recipe that is quick, easy, and delicious! Made from scratch, this cake is perfect for every occasion! //

The Best Vanilla Cake Recipe

The Best Vanilla Cake Recipe – A vanilla cake recipe that is quick, easy, and delicious! Made from scratch, this cake is perfect for every occasion!
4.93 from 51 votes

Review Recipe

Print Recipe

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 24 people
Course Dessert
Calories: 210kcal
Cuisine American
Author: Robyn Stone | Add a Pinch



  • Preheat oven to 350º F. Prepare three 8-inch cake pans by spraying with baking spray or buttering and lightly flouring.
  • Combine flour, baking powder, baking soda, and salt in a large bowl. Whisk through to combine. Set aside. 
  • Cream butter until fluffy and then add sugar. Cream together for about 8 more minutes.
  • Add eggs, one at a time, and mix just until combined. 
  • Add flour mixture and buttermilk, alternately, beginning and ending with flour. Combine each addition until well combined.
  • Add vanilla and mix until thoroughly combined. 
  • Divide among pans and bake for 25-30 minutes until edges turn loose from pan and toothpick inserted into middle of cake comes out clean. 
  • Remove from the oven and allow to cool for about 10 minutes. Turn out onto wire cooling racks and allow to cool completely. 

Nutrition Information

Calories: 210kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 57mg | Sodium: 139mg | Potassium: 79mg | Fiber: 1g | Sugar: 17g | Vitamin A: 305IU | Calcium: 36mg | Iron: 0.9mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Robyn xo

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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351 Comments Leave a comment or review

  1. Hi Robyn,
    I want to make this cake for my daughter’s birthday. As I have only two 9″ cake tins, and you have used three 8″ tins. What can I do for this?

    1. Sara, you can bake this cake in the 2 9-inch pans but may have a little batter left over. If so, you can make cupcakes with the leftover batter.

  2. Hi Robyn,

    Wanted to thank you for sharing all your delicious recipes with the world, you are so generous and kind to answer all of our questions, god bless you.
    I’ve so far tried your carrot cake, famous chocolate cake, strawberry cake, white cake and I have yet to try this vanilla cake now.

    I am curious, if you were to rank your favourite top 5, what would they be? 😉


    1. I’m happy you have enjoyed all those cakes, Anne. I couldn’t rank my cakes because I like each one for different reasons.

  3. Hi Robyn,
    Your chocolate cake recipe has been my go-to for a few years now – it’s super easy and I always get great results, and my whole family loves the moist yet light texture. So thank you for that! Yesterday was my twin daughters’ birthday, and they requested a marble cake (with salted caramel buttercream, which was to die for!). I had thought I’d make your chocolate batter and then look for a recipe for vanilla, but the marble cake recipes I found all suggested making a butter-based vanilla cake, and then set aside some of the batter and mix melted semi-sweet chocolate in and then swirl together. The result was tasty, but (I found) a bit too dense. I often find this with butter- based cakes, so I want to try it again with your suggestion above – using your chocolate cake recipe but replacing the cocoa with flour to make a vanilla cake. I just wanted to check – I still use the boiling water? I had thought that was specific to the cocoa, but I also suspect that the boiling water is partly responsible for the light texture of that fantastic cake. Also, do you have any suggestions for marbling? I found mixing the melted chocolate into the other batter I tried resulted in the batter turning kind of chunky and crumbly. I wonder if cocoa would mix in better …
    Thank you!

    1. Jenny, the vanilla cake made like the chocolate cake does contain boiling water. You make it just like the chocolate cake but flour in place of the cocoa. I would not make a marble cake using the chocolate cake recipe or the vanilla one made by the chocolate recipe. The batter is too thin for a marble cake, I think. I have a Chocolate Marble Squares Recipe that you can use as a 9×13 marble cake. I haven’t made this as a round layer cake but I see no reason you could not make it as one.

  4. Hi! Looks great and loved your chocolate cake recipe!!! Question, how long would I need to bake if I made cupcakes with this recipe instead? Many thanks!!!

    1. Raman, the full recipe should make about 36 cupcakes. You will need to bake the cupcakes at 325º F. for about 15 to 20 minutes. I hope you enjoy!

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