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!
4.92 from 45 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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251 Comments Leave a comment or review

  1. Hi! I tried the chocolate cake which turned out beautifully so now going to try this one. I am confused on the pans. Is it 2 or 3 9-inch pans? Also would it work well with the strawberry buttercream recipe! Thanks. Your site is my go to site for recipes! It’s easy to follow and great recipes!

  2. hi can you do a video also for the vanilla cake. its easy to remember when you watch than just reading. thanks for the recipe

  3. Hi Robyn – I am wondering if this works for cupcakes in the same way that your chocolate cake does and if I need to make any modifications or just reduce the bake time?



    1. Hi!
      I’m trying to make a caramel flavored cake and was wondering if the flavor would come through if I substituted the vanilla for caramel emulsion?

  4. Just wanted to double check the flour amount – 3 cups of flour? (Since the chocolate cake only calls for 2  cups of flour). Thank you 

  5. Hello i want to ask how many ml is your cup and cake i use a hand whisk instead of the electric one, im dying to try this recipe thanks 

  6. Hi from Oz. I’m embarking on becoming a cake decorator, and need a cake that can cope with freezing, and  jumping in and out of the fridge, potentially being refrigerated for a few days before being eaten. It would be frosted with SM buttercream and boxed of course. Your chocolate cake recipe is incredible for this, and it stays fresh for days, so Thankyou for that. I’m just hoping you could suggest which of your vanilla/butter/white cake you suggest is best for this kind of thing? 
    Thankyou so much. 

  7. Looks delicious. I made your white cake for my mother-in-law (who has a cake making business) and she loved it!

    In this recipe, can I use coconut cream or coconut milk to replace the buttermilk? 

    1. Hi Maritha,
      I do have some information about this in my post…

      I’ve additionally tested the chocolate cake recipe with additional oils, as well as butter. I’ve tested using an equal amount of melted coconut oil to the vegetable oil called for in the recipe. I’ve also tested using the same volume of melted butter in place of the oils in the chocolate cake. While it does make the cake texture slightly different, it is still mighty delicious and worth trying if you’d prefer to use butter in place of oils in your chocolate cake.
      Hope this helps! Enjoy!

  8. I made this cake today. Very nice. My family really liked. My question: if I was to make this cake with egg whites only, and clear vanilla, would it be more of a “white” cake? Maybe the density would be a bit finer? Thank you.

  9. Hi, can i make a sheet cake using this recipe? how long should i bake for? also, how can i stop the cake from doming? i end up having to cut quite a chunk off to level it. (the cut offs don’t go to waste though, the kids devour it!!) i made the chocolate cake recipe into a sheet cake and it went down a treat.

  10. Hi there,

    Do you think this recipe would pair well with your vanilla buttercream?  I’ve made it with your chocolate buttercream, and it was awesome.  Just thinking of doing something different!

  11. I tried this recipe yesterday and it was easy to follow. The cake was very soft but not as moist as I had hoped. Your chocolate cake, though really is the best I’ve ever made. 

    1. I’m so glad to hear that you found this easy to follow and that you enjoy the chocolate cake! I am not sure why it wasn’t moist. It’s always moist when I’ve made it. Thanks so much for your comment. xo

  12. Hello, I baked your chocolate cupcakes MANY times and they are always delicious. This time I need to make a 6 inch cake for my daughter’s 1st birthday. I will use 2 pans but I am not sure how much batter should I use per each pan and how long should it take in the oven? Thank you!!

    1. I’ve not made it this size before, so I’m not sure of those exact amounts. I do suggest to do a trial run since this is for such a special event and I’ve not tested those sizes in this recipe. I’m so glad you enjoy the chocolate cupcakes!
      Have a wonderful time at your daughter’s birthday! How special that day will be!

  13. I used this recipe to make my sons’s 7th birthday cake. I found it to be super easy and fun to make. this was the first time that my husband was interested in helping me to bake something! my son loved the cake so much and he even asked me to make it again for his next birthday as well. I must also say that this is one of the moistest most yummy cake that I have ever had. took a bit longer than other recipes that i have made, but so so worth the time it took. totally recommend this to anyone looking for an easy recipe to make.

  14. Jim told me this website and i said it was the best website i’ve ever seen well i am 89 so i haven’t really seen a lot

    1. Hi Bill!
      You just made my day!!! I’m so happy to have you here and am honored by your compliment! I hope you find many more recipes that you will enjoy!
      Please tell Jim thanks for recommending my site! 🙂

  15. Made this cake for my son’s 3rd birthday. Used a dinosaur cake pan from Wilton.

    Cake was moist. I overfilled and slightly overbaked it in the dinosaur pan but that was my fault. Probably only needed 2/3 of the batter and it would have been perfect. I would definitely make this cake again.

  16. Hi Robyn, I’m planning on baking both the chocolate and vanilla recipes this week for a friend and I’m wondering if I can substitute heavy whipping creme for the buttermilk in both recipes? Also planning on using almond extract instead of vanilla in the white cake. Both recipes look delicious and simple, my requirements for anything I bake!

  17. Hi there. First time to your site. I went out and bought all the ingredients to make this recipe and for your chocolate buttercream frosting as well. I was about to start and I’m confused – and by reading the comments it looks like others are too. Can you please confirm the size of pans and how many layers this recipe is for? Your pictures all show a 2 layer cake, but your recipe says 3 pans. Your recipe says 8” pans, but in the comments you said you used 9”. Thanks!

    1. Hi Robin,
      You can use two 8 inch cake pans for a thicker cake or three 9 inch pans for a thinner cake (will be normal size cake layers).
      Bake until the cake springs back to the touch and a toothpick or skewer inserted into the middle of the cake comes out clean, about 25 minutes for two 8 inch pans and 30 minutes for two 9 inch pans.
      I am sorry if this was confusing. I hope you enjoy the cake and I’m happy to have you here! xo

  18. I want to make this cake for a wedding but the bride’s father is allergic to eggs. Can I substitute applesauce for eggs or is there a better substitute?

  19. Robyn, How do I adjust this recipe for a 9×13 sheet pan? My daughter needs to take a cake to school and loves vanilla cake!

    1. Hi Terri,
      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 your daughter and her friends at school enjoy the cake! Thanks! xo

      1. Looks nice. I will definitely try it. How many days will the unfrosted vanilla (buttermilk) cake stay at room temperature without refrigerating or freezing. Moreso does buttermilk preserves cake?

      2. Hi Elizabeth,
        If the unfrosted cake is covered tightly with a cake dome or wrapped tightly in plastic wrap, it should last at room temperature for 4 to 5 days. Hope you enjoy the cake! Thanks

  20. Love your recipes, I made this cake for my family and none of them believes that I made it myself-  they thought it was that good!!! 
    Love all your recipes Thank you 🙏 from Ireland 

  21. Hi,
    I have not made this cake yet. Is it possible to do so by hand? I do not have a mixer. I have a Vitamix blender.

    1. Alice,
      You can make this by hand. It may just take a little extra time. The Vitamin blender would be too strong I think for this cake. I have made it a lot with a hand mixer. My original recipe for this vanilla cake would be easier to make by hand. It is the same as my Best Chocolate Cake except you substitute the espresso powder and the cocoa powder with equal amounts of all-purpose flour. That version of the cake always turned out fine for me but some people had trouble with it falling. Hope you enjoy whichever cake you try!

  22. Is this cake strong enough to be stacked and decorated? I’m making a 4 layer 8″ or 9″ cake, I’m hoping to make it on the taller side. This will be decorated with buttercream rosettes and a cake topper, so nothing super heavy. My daughter wants a cake that’s moist, but not super dense, and this seems to fit the bill. I’m just a tad worried if it won’t be sturdy enough and the cake will fall. Thanks!

  23. Hi there, was wondering.. If I wanted this to taste like butterscotch, could I replace the vanilla essence for butterscotch essence with the same measurements?

  24. Hi, I wondered if I could substitute the butter with oil in this recipe? Or make your best ever chocolate cake (which uses vegetable oil) and replace the cocoa powder with additional flour?


    1. Hi Waveny,
      I have not tried this 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. Hope you like it.

  25. hi, I would like to thank you for sharing this amazing recipe. I made this cake for my younger sister and she liked this cake very much, this is really a mouth-watering cake. Before this, I had tried your white cake recipe and the results were really unbelievable.

  26. Thank you for all your wonderful recipes! You mentioned the following: “to make 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”. Do we leave out coffee as well? I’m guessing yes?

  27. Delicious cake! Worked out amazingly, thank you for this recipe!!!!!!!!!
    (I used milk instead of buttercream, and it also worked)

  28. This sounds so good. A good vanilla cake can be dressed up so many ways. It reminds me of one I used to bake that I put strawberry jam between the layers. It was so moist and flavorful. I’m anxious to try it.

    1. 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. For cupcakes, you’ll need to bake until a toothpick inserted in the center comes out clean, about 20 minutes. I also drop the temp to 325ºF. Hope this helps.

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