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. Sundel says:

    Hello! I have 9″ round pans. How much batter should i pour in each pan?

    1. Robyn Stone says:

      That’s the size pans I use in the recipe -just evenly distribute, or pour half, the cake batter from the recipe in each pan. Enjoy! xo

    2. Susan says:

      5 stars
      but the recipe states to use 3-8″ pans and the photo shows a square cake. ย 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. ย 

  2. Ashley Hoober says:

    5 stars
    Wonderful cake! thanks so much for the recipe! I made it with chocolate icing to exactly replicate the photo ๐Ÿ™‚

    1. Robyn Stone says:

      I’m thrilled you enjoyed this, Ashley! Thanks!!!

  3. Ronee Bloxham says:

    5 stars
    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. Robyn Stone says:

      Thanks Ronee! xo

  4. Sarah D'Emanuele says:

    5 stars
    Hi! ๐Ÿ™‚

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

    1. Robyn Stone says:

      I don’t think you’d need to double the recipe, Sarah. Thanks!

    2. Sarah says:

      5 stars
      Thanks, in the oven! Batter was quite thick, hope I did it right! ๐Ÿ™‚ wii

  5. Judith says:

    Can I use almond milk instead of buttermilk?ย 

  6. Erika Rowe says:

    4 stars
    Good taste, very nice crumb. Made cupcakes and they were hard to remove from the paper.

  7. Monique says:

    5 stars
    I made the cake and my family loved it. ย Do you have a lemon cake recipe

    1. Robyn Stone says:

      I’m thrilled to hear that you and your family enjoyed the cake, Monique! I do have a Lemon Pound Cake recipe you might enjoy. Thanks!

  8. Stephie Scat says:

    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. Robyn Stone says:

      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!

  9. Laura says:

    5 stars
    Would this also make 24 cupcakes?

  10. Pooja B says:

    5 stars
    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.ย 

    1. Robyn Stone says:

      Great to hear that! Glad you enjoyed it!