The Best Homemade Vanilla Cake – Moist, Fluffy, and Foolproof Every Time
There’s nothing more timeless, comforting, and universally loved than a slice of classic vanilla cake. Whether it’s for birthdays, Sunday dinners, potlucks, or a casual “just because” dessert, vanilla cake always feels right. But not all vanilla cakes are created equal. Some turn out dry, others dense, and many lack that irresistible bakery-style flavor. That’s why this recipe — The Best Homemade Vanilla Cake — exists: to give you a from-scratch cake that is soft, tender, moist, perfectly sweet, and infused with rich vanilla flavor in every bite.
This article breaks down everything you need to know to make the ultimate vanilla cake at home. Not only do you get a foolproof step-by-step guide, but you also learn why every ingredient matters, how to avoid common cake-making mistakes, and how to customize the cake for any occasion.
If you’ve ever wanted a bakery-quality vanilla cake that is easy enough for beginners but delicious enough to impress absolutely anyone, this is the one.
Why This Vanilla Cake Is Truly the Best
1. It’s made with simple pantry ingredients — but in the RIGHT ratios.
A good vanilla cake is all about balance. Too much flour makes it dry; too little makes it collapse. Too much fat makes it heavy; too little makes it rubbery. This recipe uses the ideal proportions to create that coveted soft, cloud-like crumb.
2. It uses both butter and oil for perfect texture.
Butter = flavor
Oil = moisture
Together? The dream team.
3. It’s packed with real vanilla flavor.
Using both vanilla extract and (optionally) vanilla bean paste gives the cake a rich aroma that feels gourmet without being complicated.
4. It stays moist for DAYS.
Even on day 3, this cake tastes like it was baked this morning.
5. It’s a true beginner-friendly cake.
No fancy methods.
No complicated steps.
No weird ingredients.
Just a reliable, beautiful vanilla cake every time.
Ingredients List
For the Vanilla Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- ½ cup unsalted butter, softened
- ½ cup neutral oil (vegetable or canola)
- 1 ¾ cups granulated sugar
- 3 large eggs (room temperature)
- 1 tbsp vanilla extract (or 2 tsp extract + 1 tsp vanilla bean paste)
- 1 cup buttermilk (room temperature)
For the Vanilla Buttercream:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 1 tbsp vanilla extract
- 2–3 tbsp heavy cream or milk
- Pinch of salt
Instructions
1. Prepare the pans and oven.
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line with parchment circles.
2. Mix the dry ingredients.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
3. Cream the butter, oil, and sugar.
Beat softened butter with granulated sugar until light and fluffy. Add the oil and continue mixing. This creates air pockets that help the cake rise.
4. Add eggs and vanilla.
Beat in the eggs one at a time, then mix in the vanilla extract until smooth.
5. Alternate dry ingredients with buttermilk.
Add a third of the dry mixture, then half the buttermilk. Repeat, ending with the dry ingredients. Mix until just combined.
6. Bake.
Pour the batter evenly into the pans. Bake 25–30 minutes until the centers spring back and a toothpick comes out clean.
7. Cool completely.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack.
8. Make the buttercream.
Beat butter until creamy, then add powdered sugar gradually. Add vanilla and cream until fluffy and spreadable.
9. Frost and decorate.
Spread frosting between layers and over the entire cake. Add sprinkles or leave it beautifully simple.
The Best Homemade Vanilla Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- Whisk together flour, baking powder, baking soda, and salt.
- Beat butter and sugar until light and fluffy. Add oil and mix.
- Mix in eggs one at a time, then add vanilla extract.
- Alternate adding dry ingredients and buttermilk, beginning and ending with dry ingredients.
- Divide batter into pans and bake 25–30 minutes until a toothpick comes out clean.
- Cool cakes completely on wire racks.
- Beat butter for frosting, then add powdered sugar gradually. Add vanilla and cream until smooth.
- Frost cooled cakes and serve.
Notes
Tips for the Perfect Vanilla Cake
Use Room-Temperature Ingredients
Cold eggs or cold buttermilk can cause the batter to curdle or bake unevenly.
Do NOT Overmix
Overmixing strengthens the gluten in the flour, creating a dense cake. Mix gently.
Weigh Your Flour for Accuracy
Too much flour is the #1 cause of dry cake. Spoon-and-level if not using a kitchen scale.
Buttermilk Is a Game-Changer
Its acidity tenderizes the crumb and adds moisture.
Cool Completely Before Frosting
Warm cakes melt buttercream — patience pays off!
Variations
Funfetti Vanilla Cake
Fold in ½ cup rainbow sprinkles before baking.
Strawberry Vanilla Cake
Add sliced strawberries between layers.
Vanilla Bean Wedding Cake
Use vanilla bean paste and double the frosting.
Chocolate-Swirled Vanilla Cake
Swirl in melted chocolate or cocoa batter for a marble effect.
Serving Suggestions
This cake is perfect for:
- birthday parties
- baby showers
- anniversaries
- casual dessert nights
- tea or coffee gatherings
Serve with:
- fresh berries
- vanilla ice cream
- whipped cream
- caramel drizzle
It adapts beautifully to any occasion.
Storage & Make-Ahead
Room temperature: 2–3 days (covered)
Refrigerator: 5–6 days
Freezer: Up to 3 months (wrap well)
Buttercream can also be frozen and thawed for later use.
