This vanilla cake is a timeless classic, perfected for every occasion with its moist, tender crumb and rich, buttery flavor. Each bite is a symphony of sweetness, balanced by the subtle warmth of pure vanilla. Ready in just over an hour, it’s surprisingly simple to whip up yet feels indulgent enough to impress. Whether it’s a birthday, celebration, or a quiet afternoon treat, this cake delivers pure comfort in every slice.
The golden exterior gives way to a soft, fluffy interior that melts in your mouth, while the aroma of vanilla fills your kitchen as it bakes. With just 35 minutes in the oven, you’ll have a dessert that’s both elegant and approachable. Perfectly portioned for 12, it’s ideal for sharing or savoring slowly. This cake isn’t just delicious—it’s a celebration of simplicity and joy.
Ingredients for The Best Vanilla Cake
- ½ cup (113 g) unsalted butter, softened to room temperature
- ½ cup (120 g) avocado, canola, or vegetable oil (use any neutral oil)
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs, room temperature preferred
- 1 Tablespoon vanilla extract
- 3 cups (375 g) all-purpose flour (spooned and leveled)
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups (300 ml) buttermilk, room temperature preferred (or substitute with 1 cup milk + 1 Tablespoon lemon juice or vinegar)
- 1 batch Chocolate Frosting (or your favorite frosting)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Prepare two deep 8-inch round cake pans by lining the bottoms with parchment paper and lightly greasing the sides. Set aside.
- In the bowl of a stand mixer (or using an electric mixer), cream together the butter, oil, and sugar until creamy and well-combined.
- Add the eggs, one at a time, beating until thoroughly combined after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Using a spatula, alternately add the flour mixture and buttermilk to the butter mixture. Start and end with the flour mixture, mixing until just combined after each addition. Do not over-mix; small lumps are okay.
- Evenly divide the batter into the prepared pans. Bake for 30-35 minutes, or until the cake springs back to the touch and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Let the cakes cool in the pans for 10-15 minutes, then invert onto a cooling rack to cool completely.
- Once cooled, frost the cake with chocolate frosting (or your preferred frosting) and decorate with sprinkles if desired.
Perfect Pairings: Sauce and Topping Ideas
While the chocolate frosting is a classic choice, this vanilla cake pairs beautifully with a variety of toppings. Try a raspberry coulis for a tangy twist or a salted caramel drizzle for a sweet-and-salty combo. Fresh berries, whipped cream, or even a dusting of powdered sugar can also elevate this cake for any occasion.
Storage Secrets: Keeping Your Cake Fresh
Store your vanilla cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving for the best texture.
Time-Saving Tips for Busy Bakers
To streamline the process, measure all your ingredients before starting (mise en place). Use a pre-cut parchment paper round for the cake pans to save time. If you’re in a rush, substitute buttermilk with a mix of 1 cup milk and 1 tablespoon lemon juice or vinegar—it works just as well!
Recipe Variations to Mix It Up
This versatile recipe can be customized to suit your taste. Add 1 cup of fresh blueberries or chopped strawberries to the batter for a fruity twist. For a nutty flavor, fold in ½ cup of finely chopped almonds or walnuts. You can also swap the vanilla extract for almond or lemon extract for a unique flavor profile.
Essential Equipment for Baking Success
For this recipe, a stand mixer or hand mixer is ideal for creaming the butter and sugar. Use deep 8-inch round cake pans to ensure even baking, and don’t forget a cooling rack to prevent soggy bottoms. A toothpick or cake tester is also handy to check for doneness.
The Best Vanilla Cake Recipe
Ingredients
- ½ cup unsalted butter softened to room temperature
- ½ cup avocado, canola or vegetable oil
- 1 ½ cup granulated sugar
- 4 large eggs room temperature preferred
- 1 Tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cup buttermilk room temperature preferred
- 1 batch Chocolate Frosting click link for recipe, or use one of the other frostings recommended in the notes below
Instructions
- Preheat oven to 350F (177C) and prepare two deep 8″ round cake pans by lining the bottoms with parchment paper and lightly greasing the sides. Set aside.
- In the bowl of a stand mixer (or in a large bowl using an electric mixer) cream together the butter, canola oil and sugar until creamy and well-combined.
- Add eggs, one at a time, beating until thoroughly combined after each addition.
- Stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
- Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour mixture and mixing until just combined after each addition. The batter should be thoroughly combined, but there may be some small lumps in the batter and avoid over-mixing (and do not use your electric mixer or stand mixer for this step).
- Evenly divide batter into your prepared cake pans, and bake on 350F (175C) for 30-35 minutes. When the cake is done, the surface should spring back to the touch and a toothpick inserted in the center should come out mostly clean with few moist crumbs (no wet batter).
- Allow cakes to cool in their cake pans for 10-15 minutes before inverting onto cooling rack to cool completely before frosting.
- Frost cake using my chocolate frosting (or see notes for other favorite frosting options) and decorate with sprinkles (if desired).