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 the 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!
4.9 from 38 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

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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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190 Comments Leave a comment or review

  1. Looks more like a yellow cake to me. Sorry to say, but it does. But if it’s a white cake, then it’s a white cake. 🙂

  2. Hi! I’m so excited to make this cake! Can it be baked in a 9 x 13 inch cake pan? Your chocolate cake is a Sunday staple at our house!

    1. Hi Lisa!
      I’m so thrilled that you are excited about baking this vanilla cake – I hope you enjoy it too! 🙂
      Yes, you can bake it in a 9×13 and will bake at the same temp and same amount of time.
      I can’t wait to hear what you think of it!
      Thanks so much! xo

    1. I would not advise baking in a single pan. The recipe is sized for two 9 inch pans and you could have some spill over in the oven if try to bake in one 9 inch pan. I hope you enjoy it!

  3. Robyn, This cake looks so good and I have everything to make it so I don’t have to make a trip to the grocery store. I’m making this along with the Chocolate Buttercream Frosting for Sunday dinner.
    Thanks for sharing and I don’t care if it turns out white, yellow or purple, it still looks wonderful! LOL!

      1. Hi Robyn,
        I’ve made this previously and your chocolate cake regularly by request! This time it sank slightly, which has never happened before. Texture and taste is perfect, just wondered if you could offer any tips? Thank you x

  4. Hi Robin,
    Perfect timing – I am making a yellow cake tomorrow!  I always use your “Classic Yellow Cake Recipe” which always turns out great, so I’m trying to decide if I should try this new recipe, or stay with what I’ve made before.  Do you recommend one of these cakes over the other, for a simple, 9×13 birthday cake?
    Thanks, Kathy

  5. This cake looks so good. Just wondering if I would have to add any extra raising products if I used self raising flour? If not advised, I will make with plain flour….Thank you

    1. Hi Sue,
      I would recommend using the vanilla cake recipe as listed with the all-purpose flour and not self-rising. xo

  6. Hi Robyn,. Thanks for sharing. This cake looks wonderful and Iam certain it is delish like all of your recipes. One really needs a good go to yellow cake recipe (We would call this a yellow cake in my neck of the woods) A classic homemade birthday cake and my husband’s favorite Bday cake. I will have to make this one for his birthday in June. Thanks again!

  7. Sure did not look like the picture. It rose about l” and fell to l/2 ” in middle. What happened??? All my ingredients were up to date. Followed directions exactly, too. Very disappointed.

    1. Hi Jackie,
      I’m so sorry your cake didn’t look the picture! Here are a few reasons that cakes can rise and then fall.
      – Opening the oven door: Be sure not to open the oven door while baking (or cooking at all, but definitely while baking). Since cakes cook from the outside in, the center portion of the cake is the late part of the cake to cook. When opening the oven door, the oven cools down rapidly and causes the cake to have issues.
      – Not starting with oven preheated properly or oven temperatures not as needed: Be sure to let your oven reach the proper temperature before placing your cake into the oven. Similar to the issue above, by adding the cake pans to an oven that hasn’t been properly preheated, the cake is negatively impacted. Likewise, if your oven temperature is not at the appropriate temperature, it causes issues when baking.
      – Mixing the cake batter at too high speed: Be sure not to overmix your cake batter or mix your cake batter at too high speed. This particular cake doesn’t require the use of a hand mixer or even a stand mixer and just a whisk will do. If you beat too much air into the cake batter, it can cause the cake to rise rapidly (from the air beaten into the batter) and then fall as the air escapes.

      I hope this helps!

    1. Hi Fiona,
      All purpose flour does not include any levening in the flour, while self-rising flour does.

  8. Hello there
    Thank you for sharing your recipe.  I would like to make cupcakes for my daughters baby shower, I would assume same temp., but what would you recommend for time? 

    1. What a special day for your daughter’s baby shower! You’ll bake until a toothpick inserted in the center comes out clean, about 20 minutes. I also drop the temp to 325º F. xo

  9. Tomorrow is my sister’s birthday and I want to make her a small cake to start her birthday. Could I cut this recipe is half? And if I did would if effect the flavor or anything ? Thank you so much for posting this recipe!!

    1. Hi Laila!
      Please wish your sister a happy birthday for me! I usually make the whole recipe and either freeze the second layer or make cupcakes with the other half if I decide to not make the two layers. Hope you all enjoy it! Thanks!

    1. You can do either, Sid. If you make ahead, just be sure to keep the completely cooled cake covered in an airtight cake container until ready to serve the next day. Enjoy! Thanks!

  10. Your chocolate cupcakes is a family favorite! I recently had issues with gluten and was so pleased to see that using gluten free flour was just as good! I can’t wait to try gluten free for this as well. I don’t have cake pans so will try as cupcakes. Hoping it turns out! Thanks so much for sharing your wonderful recipes!!!

  11. Nice recipe! By the way, i have tried the “best chocolate cake” recipe of yours and its really good! I was looking for a vanilla version of it thats why i got myself here. Anyways, i would like to know if i can make this into a sprinkle/funfetti cake by adding candy sprinkles on the batter? Wouldn’t that change the consistency of the cake or may increase its sweetnes? How many cups should i add? Thanks!

    1. I have the same question as GC? Could I turn this into a funfetti/sprinkle cake by just adding them to the recipe here?

      Or, GC, if you did it, how did it turn out?

  12. I LOVE this chocolate cake and haven’t bothered with any other chocolate cake recipes since I first made this recipe over two years ago. I’ve even gotten adventurous with various frostings and even additional ingredients in the batter like caramel or bittersweet chocolate chips! 
    I also love your Fluffy Vanilla Cake recipe, my personal favorite, and I frequently switch the two recipes frostings with the cakes. This chocolate cake with the Fluffy Vanilla Buttercream frosting is awesome.
    Two things, if I may… Can this be made in a quarter or half sheet cake and could the recipe work as cupcakes?
    Lastly, in one of your answers above you put a link for your Best Ever Fluffy Vanilla Cake but, when I clicked on it, I was taken to the Chocolate cake recipe. May be a glitch, but I thought I’d inform you, just in case. 

    1. Hi Kay!
      So glad you love the cakes!
      For cupcakes, you’ll bake until a toothpick inserted in the center comes out clean, about 20 minutes. I also drop the temp to 325º F.
      Thanks so much! xo

  13. Hi! We’re having a birthday party for my one year old this weekend and I was wondering if I could bake this in two 6” pans instead to make it for a smash cake? Would the cook time be the same? Thank you!

    1. Hi Asia,
      How exciting to be having a first birthday party for your little one!!!
      I’ve not baked this cake in 6 inch pans. If you decide to use those size pans, be sure to not overfill since the recipe is written for larger pans. Just be sure to keep an eye on the baking time to avoid it getting over done.
      I always suggest for a special event such as this one to give the cake a test run, especially if you are making changes like using different size pans. You can always use that test cake for a trifle for dessert or freeze it for later! That way you are certain the cake turns out exactly as you wish for that special birthday!
      I hope you enjoy it! Thanks!

  14. Hi Robyn,

    I’ve been baking your chocolate cake for years and absolutely love it!

    Just had a question about the flour measurements on this recipe as it seems really different from the chocolate cake one. I tried to make this last night and the mixture was extremely running and the cake didn’t rise. Is it only meant to be 2 3/4 cups of flour?

    Thanks for your help. Hoping to remake this for my nephew’s birthday tomorrow.

  15. It is my son’s 5th birthday this week and he is egg and dairy free so I am super excited to have the variations you offered 🙂 That being said, I am planning to use this recipe and make mini cupcakes, do you think 350 is still a good temp to bake at? I know the cooking time will be much less, probably the range of 10 to 12 minutes. Just curious of your thoughts on the cooking temp. I look forward to hearing back from you!
    – Joyfully, Angela

    1. Hi Angela,
      How exciting to have your son’s 5th birthday!!! I hope its a wonderful one!
      I would decrease the temp to 325 degrees. It will take less time – just watch carefully since you are making mini cupcakes. Enjoy!
      Thanks so much!

  16. Hey i have tried your best chocolate cake recipe many a times and everyone loves it. That is a great recipe and i’m sure this will be good too. I’m gonna try this recipe soon.

  17. Hey! So I am making this cake for a desert that my sisters wanted. I am wondering if I could put the batter into a 9×13 pan and have the same results?

  18. Thank you so much for this recipe and your chocolate cake recipe. I was beginning to think I just wasn’t able to make a moist, tender cake and these were going to be my last attempt before giving up. It turned out perfect and everyone loved the cake for my daughters birthday. Now I’m back to it again for my son’s. I used the original vanilla cake recipe and actually marbled it with the chocolate and it was perfect! Thanks so much.

  19. Just made your chocolate cake for a pot luck and it was so…good. I don’t bake a lot, but wondered if there would be a way to make half the vanilla batter chocolate? Thank you for any suggestions.

  20. Can I substitute buttermilk with whole milk? I’m gonna try as soon as my eggs & butter come to room temp. Thanks!

    1. Hi – You won’t be able to use all the cake batter from the recipe in two pans or they could run over in the oven. You can save some of the batter for cupcakes though! The cooking time may be a bit different in those size pans as well. Enjoy!

    1. Oh! This is my question too! My son wants both vanilla and chocolate for his birthday cake and I’ve made both independently, but not swirled together. I was worried with the consistency that it would merge instead of swirl.

      1. Hi Sarah,
        I have not tried swirling the two batters together so I can’t say what the results will be. I hope it turns out great for your son’s birthday cake!
        Like any special event cake, I’d suggest giving a test ahead of time to make sure it works as you want it to. I hope this helps! xo

    1. I’m so happy to hear this, BB! I’m most excited that you and your friend had fun baking the cake!!!
      Thank you so much for leaving this sweet comment! I love hearing from you! Keep on having fun baking! xo

  21. I used exactly half of the ingredients, and used milk instead of buttermilk. The cake turned out to be delicious. The recipe was super easy and quick. Thank you. I gave it the marble effect with chocolate batter with the same recipe and also added some chocolate chips. 

  22. I have been reading your comments after reviewing the recipe above and so many of the comments do not match the recipe here. One of your comments to someone who said their cake collapsed, was that you can use a hand whisk for this cake, because if you beat too much air into the batter, it can fall…, however, above, the recipe says to beat the eggs and sugar for ” 8 more minutes”. Many here are also reviewing a chocolate cake and also asking about oil in the cakel, however, I do not see oil listed in this recipe ingredients. I would love to try your recipe, but can you please clarify some of the things I mentioned…do you use oil, and was it left out of the recipe? are you supposed to beat the butter and sugar for 8 minutes? Thank you so much!

    1. Hi Stephie,
      I’m sorry if the comments seemed confusing. As far as the chocolate cake, people are referring to my Best Chocolate Cake which does use oil. I actually created this Vanilla Cake as a “sister” cake to the chocolate one after many requests from some readers. For this cake, please follow the recipe as it’s currently written. I made some modifications to the recipe after I originally posted it – so that’s why some of the comments may seem that they don’t go with the recipe.
      I hope this helps…just follow the recipe as it is written. Enjoy the cake! Thanks!

  23. Hi! 🙂

    I have 2 9inch x 3inch deep round cake pans – do you guys think I need to double the recipe please? Thanks

  24. This cake turned out great, good flavor and nice light texture. I particularly like it because the cake rises evenly, creating a flat top which is great for stacking. I flip it upside down on a parchment lined wire rack and do not need to trim to stack which also means less crumbs, no left over trimmings and saves time. Below are some notes

    I cut this recipe in half to test it out and it worked great.
    I sifted and weighed the flour
    I put all the batter ( 1/2 batch) into a single 8″ x 2″ round pan
    I had to increase baking time by 8 minutes
    the cake ended up being 1 and 5/8 inch tall

      1. but the recipe states to use 3-8″ pans and the photo shows a square cake.  I wanted to make this yellow cake along with your chocolate cake to make a 4 layer cake so need to use the same size pans.  

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