The Best Vanilla Cake Recipe

4.95 from 74 votes
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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.

Homemade vanilla cake with chocolate buttercream frosting on a white cake stand.

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.
  • Buttermilkย – 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.
White cake stand holds a vanilla cake made into a square shape and frosted with chocolate buttercream frosting.

Step-by-Step Instructions

  • Preheat. Preheat oven to 350ยบ 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, Iโ€™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, Iโ€™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.

Vanilla cake frosted with chocolate buttercream has a large slice cut out of it as it sits on a white cake stand.

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

4.95 from 74 votes
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 and perfect for every occasion!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 24 people

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 350ยบ F.
  • Prep Pans.ย 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.ย 
  • Whisk dry ingredients.ย Whisk together the flour, baking powder, baking soda and salt in a large bowl. Set aside.ย 
  • Cream butter and sugar.ย Cream the butter with an electric mixer. Then add the sugar. Cream together for about 8 more minutes.ย 
  • Add eggs.ย Add the eggs, one at a time, and mix until just combined.ย 
  • Alternate wet and dry.ย 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.ย 
  • Add vanilla.ย Mix in vanilla until well combined.ย 
  • Distribute and bake.ย 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.ย 
  • Cool.ย 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.ย 
  • Frost.ย Frost cake withย Chocolate Buttercream Frosting, or your desired frosting.

Notes

Nutrition information does not include frosting.ย 
Storage Tips
To store: To keep it fresh, store it at room temperature on the counter for 2-3 days under a cake dome.
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 the cake once it has completely thawed.
ย 

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

4.95 from 74 votes (12 ratings without comment)

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Recipe Review




471 Comments

  1. Dannette says:

    5 stars
    I literally just finished baking this cake and it is absolutely DELISHES!!!!! I substituted pineapple for vanilla because I’m making a coconut pineapple cake. I just sliced off the top to frost it and tasted the cuttings. It is moist and so good! It’s only my second cake from scratch. I followed it step-by-step. I love it. Thank you for this recipe.

    1. Robyn Stone says:

      The coconut pineapple cake sounds scrumptious, Dannette. I’m so glad this cake recipe has worked so well for you. xo

  2. Erin D says:

    Hi Robyn- I made your Best Chocolate cake for my moms bday in January and have been waiting and looking forward to making the vanilla one for mine. Itโ€™s this week yay! I was hoping to put fresh strawberries on top and in the middle which would taste better (to me) with a vanilla icing. Could I use the frosting recipe and just not put in the espresso and chocolate or do you have a different recipe for vanilla frosting ? Thank you!!

    1. Robyn Stone says:

      Erin, you need to try my Classic Vanilla Buttercream Frosting Recipe. It sounds delicious with the strawberries. Happy Birthday!

  3. Rosie says:

    If I use a 9 inch pan, would I use two of them? Iโ€™m making this for my moms birthday.
    Thanks!

    1. Robyn Stone says:

      I would use 2 9-inch cake pans for this recipe, Rosie. Hope your mom has a very happy birthday!

    2. Ishar says:

      Hi Iโ€™m looking for use 8 inch cake tins, is this recipe for 2inch deep cake tins? As I want a tall cake! ๐Ÿ™‚

    3. Robyn Stone says:

      I use 8 x 2-inch pans for this cake, Ishar. Hope you enjoy the cake.

  4. Carly says:

    Hi, how many cupcakes will this make? Thanks

    1. Robyn Stone says:

      You should have between 18 to 24 cupcakes for the full recipe, Carly.

  5. Gina says:

    5 stars
    Best vanilla cake recipe iv attempted and successfully made. Made it as a special request from my daughter for her birthday and she loved it, so did everyone else! Thank you!!

    1. Robyn Stone says:

      Happy Birthday to your daughter, Gina. I’m so glad she loved her cake. xo

    2. Lori Flaherty says:

      Do you use salted or unsalted butter for the cake?
      Also, could you make this into an orange cake? If so, how much OJ would I use, and would I decrease the amount of buttermilk?
      Thanks
      Lori

    3. Robyn Stone says:

      I use salted butter, Lori. I’m sorry but I have not tried making this into an orange cake.

  6. Parul says:

    Can I replace the butter with oil as I donโ€™t have enough unsalted butter. Making it for my sons first birthday smash and I need this to be perfect!

    Also, you think the classic Vanilla buttercream frosting will go well with it?

    Love all your recipes by the way!!

    1. Robyn Stone says:

      Parul, Happy Birthday to your son. First birthdays are so precious. I have not tried this cake recipe using oil in place of the butter and am not sure how it would work. In my post, I tell how to make the vanilla cake based upon my Best Chocolate Cake. Simply use my Chocolate Cake Recipe and replace the cocoa powder with the same amount of flour. The Classic Vanilla Buttercream Frosting is delicious on this cake.

  7. Nicole says:

    Can I substitute apple sauce for oil in this recipe?

    1. Robyn Stone says:

      Nicole, you can substitute apple sauce for the oil in the same amount as listed in the recipe.

  8. Armeka says:

    I found your website after trying out your chocolate cake recipe. Iโ€™ve been searching for ways to
    Make my vanilla sponge more moist and will use buttermilk as Iโ€™ve previously used milk.

    I was just wondering why boiling water isnโ€™t used in this recipe as it is in the chocolate one? Iโ€™d love to know as Iโ€™m just starting off baking and love to understand the science behind it all!

    1. Robyn Stone says:

      Armeka, you can make a vanilla cake the same way as the chocolate cake if you prefer, simply use my Chocolate Cake Recipe and replace the cocoa powder with the same amount of flour. Some people had problems with the cake falling when they made this so I developed my Best Vanilla Cake Recipe.

  9. Theresa Rice says:

    I have this cake in the oven right now. It looks and smells perfect. Iโ€™m very excited.

    1. Robyn Stone says:

      Hope you enjoy the cake, Theresa.

  10. Ashley Pratt says:

    Hello! I was wondering about baking time for cupcakes with this recipe- and tins probably 1-2 full??

    1. Robyn Stone says:

      Ashley, I would fill the tins about 1/2 full, bake at 325ยบF for about 20 to 25 minutes. Hope this helps.

    2. Mon says:

      Hi. Wat is your cup measurement?. Is it 130ml cup?. Can i make this receipe in just one 9 inch pan?

    3. Robyn Stone says:

      A US cup equals 236.59 ml, Mon. You cannot bake this full cake recipe in one 9-inch pan, there would be too much batter. The recipe is for enough batter for 3 8-inch cakes. You could use one 9-inch pan and use the rest of the batter for cupcakes.