The Best Vanilla Cake Recipe
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This delicious Best Vanilla Cake Recipe is made from scratch and incredibly moist, fluffy, and tender – and makes the best vanilla cake I’ve ever tasted! So quick and simple to make, perfect for any occasion, and so much better than a boxed mix.
This vanilla cake recipe is one I developed years ago because so many of you asked for it by emailing, commenting, and messaging me, and I’m glad you did! If you want the fluffiest, moistest, most delicious, and amazing vanilla cake with a perfect crumb – not to mention a quick and easy one – here it is…The Best Vanilla Cake Recipe!
And topped with Chocolate Buttercream Frosting? Oh, my word! It is perfection!
Jaz says: “Both the chocolate cake recipe and butter/vanilla cake recipe are absolutely spectacular and so fool proof they are my permanent go to recipes. They both also freeze well and taste amazing.”
One of the many things I love about this recipe is that it is one of the most versatile cake recipes ever! It’s perfect served with a thick coating of my chocolate buttercream or vanilla buttercream, as vanilla cupcakes, or cut into pieces and served as part of a trifle, and so much more!
How to Make the Best Vanilla Cake Recipe!
This cake recipe is simple and easy to make, using ingredients that you likely have on hand!
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Flour – I use soft, light, all-purpose flour for this recipe. You can also use cake flour to ensure a light and fluffy texture.
- Baking Powder – I prefer to use aluminum-free baking powder in my baking.
- Baking Soda – Since this recipe includes buttermilk, you will need to use baking soda.
- Salt – A pinch of salt is needed to enhance the sweetness.
- Butter – Soften the butter to room temperature before mixing. I generally use salted butter, but you can use unsalted if you wish.
[Resource: How to Soften Butter] - Sugar – I use granulated white sugar. You can also use your favorite sugar substitute made for baking.
- Eggs – Make sure your eggs are room temperature for the best mixing in this cake recipe.
- Buttermilk – If you don’t have buttermilk on hand, you can easily make a buttermilk substitute with any of the easy methods I share in this guide.
[Resource: How to Make Buttermilk] - Vanilla Extract – I use my homemade vanilla extract, but you can use a high-quality store-bought extract if you prefer. (Note: If you only have imitation vanilla flavoring on hand, you can use it as a substitute since this is a baked good, although I believe the resulting flavor when using pure vanilla extract is preferable. For reference, the taste difference is most noticeable between vanilla extract and vanilla flavoring in unbaked goods such as whipped cream, frostings, icing, and no-bake cookies. For unbaked goods, definitely use vanilla extract.
- Chocolate Buttercream Frosting – The combination of chocolate frosting is just a classic in this recipe. You can also use Strawberry Buttercream, Caramel Frosting, or any of your other favorite frosting flavors.
Step-by-Step Instructions
- Preheat. Preheat oven to 350º F.
- Prep Pans. Prepare three 8 or 9-inch cake pans for baking by coating them with softened butter, lining each with a piece of parchment that fits the pan, brushing the top of the parchment with more softened butter, and then lightly flouring the pans and parchment. You can also use my homemade cake goop if you like.
- Whisk dry ingredients. Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Set aside.
- Cream butter and sugar. Cream the butter with an electric mixer. Then add the sugar. Cream together for about 8 more minutes.
- Add eggs. Add the eggs, one at a time, and mix until just combined.
- Alternate wet and dry. Add one-third of the flour mixture and mix until well combined. Add half of the buttermilk and mix until well combined. Repeat with another one-third of the flour mixture, followed by the buttermilk, and then finish with the remaining flour mixture, mixing each addition until well combined.
- Add vanilla. Mix in the vanilla extract until well combined.
- Distribute and bake. Divide the cake batter among the pans and bake for 25-30 minutes, until the edges of the cake loosen from the pans and a toothpick inserted into the center comes out clean. You can follow my tips for how to tell when your cake is done.
- Cool. Remove from the oven and allow to cool for about 10 minutes in the pan. Then, carefully turn out onto wire cooling racks and allow it to cool completely.
- Frost. Frost with Chocolate Buttercream Frosting, or your desired frosting.
Recipe Variations
Like my Chocolate Cake Recipe, this recipe works well with a few modifications as well:
Gluten-Free Recipe:
To make a gluten-free recipe, I’ve successfully used an equal amount of gluten-free flour instead of the all-purpose flour listed in the recipe.
Egg-Free Recipe:
To make an egg-free recipe, I’ve used 2/3 cup of unsweetened applesauce in place of 2 large eggs in the recipe. You may need to bake for a few minutes longer. Be sure to check with the skewer for doneness.
Update Notes:
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 cake tested perfectly for me, as well as other recipe testers I asked to try it. The original recipe that I published was based on my very popular chocolate cake recipe. Still, I found that using my butter cake as a base produced the most successful results by a wider range of recipe testers. If you prefer the original recipe that I shared, use my Chocolate Cake Recipe and replace the cocoa powder with an equal amount of flour.
Storage Tips
To store: Store at room temperature on the counter for 2-3 days covered with a cake dome to keep it fresh.
To freeze: Allow the cakes to cool completely, wrap each layer well in plastic wrap, and then place each wrapped layer into a zip-top freezer bag. Freeze the layers for up to one month.
When you’re ready to frost, remove the cake from the freezer and let it thaw in the refrigerator, still wrapped. Then, frost once it has completely thawed.
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} – a delicious favorite that’s tender yet more of a sturdy cake! It’s perfect for birthdays and more – many have even used it as a wedding cake!
Cream Cheese Pound Cake – such an easy pound cake; this has been a family favorite for years!
Southern Coconut Cake – old-fashioned, heirloom coconut cake we’ve loved for generations.
Hummingbird Cake – full of deliciousness, it’s a southern treasure!
Red Velvet Cake – family recipe loved for birthday cakes too – so don’t just save it for the holidays!
Here’s The Best Vanilla Cake Recipe! I hope you love it as much as we do!
The Best Vanilla Cake Recipe
Ingredients
- 3 cups (360 g) all-purpose flour, or cake flour
- 2 teaspoons (8 g) baking powder
- 1 teaspoon (6 g) baking soda
- 1 pinch (0.3 g) kosher salt
- 1 cup (226 g) butter, softened to room temperature
- 2 cups (396 g) sugar
- 4 large (200 g) eggs, at room temperature
- 1 cup (227 g) buttermilk, at room temperature
- 2 1/2 teaspoons (11.6 g) vanilla extract
- Chocolate Buttercream Frosting
Instructions
- Preheat. Preheat oven to 350º F.
- Prep Pans. Prepare three 8 or 9-inch cake pans for baking by coating them with softened butter, lining with a piece of parchment fitted to the cake pan, brushing the top of the parchment with more softened butter and then lightly flouring the pans and parchment. You can also use my homemade cake goop if you like.
- Whisk dry ingredients. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Set aside.
- Cream butter and sugar. Cream the butter with an electric mixer. Then add the sugar. Cream together for about 8 more minutes.
- Add eggs. Add the eggs, one at a time, and mix until just combined.
- Alternate wet and dry. Add one-third of the flour mixture and mix until well combined. Add half of the buttermilk and mix until well combined. Repeat with another one-third of the flour mixture followed by the buttermilk and then ending with the remaining flour mixture, making sure to mix each addition until well combined.
- Add vanilla. Mix in vanilla until well combined.
- Distribute and bake. Divide cake batter among the cake pans and bake for 25-30 minutes, until the edges of the cake turn loose from the pans and a toothpick inserted into the middle of the cake comes out clean.
- Cool. Remove from the oven and allow to cool for about 10 minutes in the pan. Then, carefully turn out the cake onto wire cooling racks and allow to cool completely.
- Frost. Frost cake with Chocolate Buttercream Frosting, or your desired frosting.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I really want to make this cake but only have whole milk or heavy cream, no buttermilk. Can I swap for one or the other?
You can use my How to Make Buttermilk for this cake with whole milk, Jessie. It is so easy to do. Hope this helps!
Can’t wait to make this for my daughter’s 8th birthday soon. I previously made your chocolate cake and it was incredible. Every single person that tasted demanded the recipe. I’m planning to make this in two 8 inch pans so I can make some cupcakes to drop off at her friend’s houses. Do you know many cupcakes will result with the remaining batter since I won’t be making the three layers? Also, what temperature for the cupcakes and how long to bake for? You rock and keep up the awesome work! You are very much appreciated and I hope you stay healthy/safe!
Reena, the full recipe should make about 36 cupcakes. I haven’t divided the cake recipe for 2 pans and cupcakes, but I think you should have about 12 cupcakes plus the 2 8-inch layers. You will need to bake the cupcakes at 325º F. for about 15 to 20 minutes. I hope this helps and hope your daughter has the happiest 8th birthday! Hope she loves her cake!
Just wondering if this cake can be made as a sheet cake and cubed for strawberry trifle?
Rhonda, you can use this for a sheet cake but you may have a little batter left over if you use a 13×9-inch pan. You can use the extra batter for cupcakes if you like.
Thanks Robyn. The cake turned out pretty good, made it for my husband’s bday :). I used a dark baking pan, so I decreased the temp to 325 and baked it for a little longer. One cake was a little more dry than the other. Wondering if you normally bake on a conventional setting? Or maybe I shouldn’t have altered the temperature?
Vanessa, baking at a too low temperature and for a longer time will cause the cake to have a different texture and will be more dense and dry. Next time, bake the cakes at 350º F as in the recipe and you should see much better results. Hope this helps!
Am I able to make this in 8×8 square pans?
Katie, you should be able to make 2 8×8 square layers from this recipe or you could make one layer and make cupcakes with the remaining batter.
I’ve never made this cake but have made the chocolate cake several times it’s always perfection, my husband’s birthday is coming up so I’ll surprise him with the vanilla cake.
Hope he enjoys his cake and has a very happy birthday, Denice. I’m so happy you love the chocolate cake. xo
If I’m using 8” pans that are 1.5” deep….how much should I fill the pans with batter?
I usually fill my pans 2/3 full, Vanessa. Hope this helps.
Finally a scratch vanilla cake that is light and moist! Unmolded perfectly. I can’t leave it alone!
Thanks so much, Cathy! xo
Instead of egg what can I use..plz suggest me
Please read the section As an Egg-Free Vanilla Cake Recipe for my instructions on how to use applesauce as an egg substitute for this cake. Hope this helps.
It my favourite vanilla cake in the world. It was super easy to make.
Thank you so much, Deanna.
Hi there! This recipe looks great and super easy! I’m planning on using it for my baby’s first birthday. If I use two 8in or 9in pans…can I use the remaining batter for cupcakes or a small cake for him to smash? Also if I use 2 round pans…will the temperature and time still be the same as you have identified in your recipe?
If you use 2 8-inch pans, you will have enough batter left over to also make cupcakes or a small cake. You would use the same temperature and baking time as listed in the recipe for the 2 8-inch pans. First birthdays are so special. Happy 1st Birthday to your son.
Hi there! I am fairly new at baking and it’s my dad’s birthday in a few days. I was trying to find an amazing vanilla cake recipe and that’s when I found yours! He only likes vanilla cake and I want to do the best for him.
I have two 9 inch cake pans and I was wondering if I will be able to get two layers using this recipe (as I saw that it’s actually meant for three layers of 8 inch). Will I have to alter the batter to make enough for two 9 inch pans or is this recipe going to be correct for two 9 inch?
Also, do you have any pointers on things I should keep in mind? I have never baked a vanilla cake before and since this is for my dad’s birthday I really don’t want to mess up!
Thank you so much ❤️
Gowrri, 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. The sides of the cake will start to pull away from the edges of the pan when it is done. Be sure to let the cake rest on a wire rack for about 10 minutes after you remove it from the oven. Once the cakes have cooled, place a wire cake rack on top of the cake pan and turn the cake upside down onto the rack. Take a second rack and place over the bottom of the cake and, similar to a sandwich, turn the racks so that the bottom of the cake layer is resting on the rack. Remove the rack from the top of the cake and let the cake cool completely. Once the cakes have cooled thoroughly, you can then frost them. Also, make sure your pans are buttered and floured well to prevent the cake from sticking. I hope your dad has a very happy birthday.
This may be a silly question – but if I use medium eggs, will that be an issue? I know the recipe calls for large….just don’t want to compromise the cake’s texture.
Vanessa, I would use 5 medium eggs to replace the 4 large eggs in this recipe. Hope you enjoy the cake!
I had been looking for a moist vanilla cake recipe and this one was perfect. Easy to bake and simply wow!!!
Thanks, Shilpa. I’m glad you found this recipe and love it so much.
Okay so I definitely should have paid more attention because I made this in two 8 inch pans instead of 3. I was wondering why it took so much longer. Oh well. Still delicious! 5 stars
I’m glad the cake still turned out well for you, Julie. Thank you. xo
I love all your recipes! They always come out tasting delicious. If I am making this cake 4 layers in 9 in. Pans how much of your vanilla buttercream would you say I would need to make?
Thank you for your help! (:
I usually would make 2 batches of the recipe instead of doubling the recipe, Ashley. You may have a little left over but you can always freeze any leftovers. Hope this helps.
If I want to make the cake one day in advance, can the icing and cake be stored in the refrigerator for a day?
I usually store my cake under a covered dome and leave on my kitchen counter, Naomi. If you do store in the refrigerator for a day, make sure it is in an airtight container to prevent the cake becoming dry.
Very good!!
What a great cake! Was easy to make & had all ingredients on hand. I used two 9″ cake pans and I used the Hershey’s Cocoa – Special Dark 100% Cacao for the icing…..Wow, if you make cakes from scratch you’ll find this recipe easy & very delicious!! It’s a total keeper!
Thanks so much, Mary. I love the dark chocolate in the frosting, too.
How long do you think I need to bake this if I did it in a 9 by 13 pan??
Emily, you won’t need to make any adjustments to the ingredients but will need to bake at same temp for about 35 minutes in a 9 x 13 pan. Hope you enjoy the cake.
Great to hear that this recipe is working so well for everyone!
I’m venturing into new territories, and I’m (Dad) planning to make a birthday cake for my soon to be 19-year-old son. Cooking let alone baking is a bit foreign to me. If I were to use two 9″ cake pans, can you tell me how many servings I should consider? Thanks in advance!
Ben from Vancouver, Canada
Ben, the number of servings will range from 24 to 32 based upon the thickness of the slices. Hope your son has a very happy 19th birthday.
What is the size of cup ?? Which cup we used?
This is a US cup which is 8 ounces, Anita.
Hi Mary, how long did you bake the cakes for in the 9″ pans? I also have 2 9″ pans and was planning to use them. Thanks!