Vanilla cake lovers, rejoice! This recipe for The Most Amazing Vanilla Cake is here! What makes this cake so special? Itโs all in the details. With a full tablespoon of vanilla extract, youโll experience an unbeatable vanilla flavor, and a combination of butter and vegetable oil balances flavor with a perfectly moist cake. Say goodbye to boxed mixes foreverโyouโve got a new go-to vanilla cake recipe!
You may also be interested in our Amazing Strawberry Cake or our showstopping Chantilly Cake.
Why Our Recipe
- Uses a full tablespoon of vanilla extract for maximum vanilla flavor.
- A combination of butter and vegetable oil gives the best of both worlds for great flavor and a moist cake.
- Perfect for cakes or cupcakes with easy adjustments.
This recipe is great whether you are using it for a celebration or just a casual treat. Create a stunning layered cake or whip up some quick and easy cupcakes. No matter how you choose to make it, this vanilla cake will quickly become a favorite in your recipe collection.
Ingredient Notes
- Salted Butter: Used for convenience and flavor, as most home cooks have it on hand. For unsalted butter, add an extra pinch of salt (about 1/8 teaspoon) to the recipe.
- Vegetable Oil: Provides essential moisture that complements the butter for the softest cake texture.
- Granulated Sugar: Stick with standard granulated sugar for best results.
- Buttermilk: Adds moisture and a slight tang to balance the sweetness. Warm it in the microwave for 20-30 seconds to bring it to room temperature quickly.
- Eggs: Room-temperature eggs make for a fluffier cake. To warm eggs quickly, submerge them in a bowl of warm water for 5 minutes.
- Vanilla Extract: Use a full tablespoon to bring out the bold vanilla flavor. Opt for pure vanilla extract if possible for the best results.
- Cake Flour: Creates a light, tender crumb. Donโt substitute with all-purpose flour unless necessary; if you do, measure carefully and sift it to avoid a denser texture.
- Baking Powder: Helps the cake rise evenly. Check the expiration date to ensure itโs fresh.
Room Temperature Ingredients
Several of the ingredients in the recipe are listed as being room temperature. By following this method you’ll have a better texture in the end so it is worth the patience. ย Room-temperature ingredients mix together more easily, creating a smooth batter and ensuring an even bake. To speed up the process:
Buttermilk: Microwave for 20-30 seconds until just warm.
Butter: Cut it into smaller pieces to soften quickly.
Eggs: Submerge them in a bowl of warm water for 5 minutes.
Cake Conversions and Pan Sizes
Alternative Pan Sizes: Adjust the cooking times when using other pan sizes. For an 8-inch pan, expect slightly thicker layers; for a 10-inch pan, expect thinner ones. Always fill pans no more than two-thirds full to prevent overflow.
Cupcakes: This batter works wonderfully for cupcakes! Bake in lined muffin tins for 18-22 minutes at 350ยฐF.
Three-Layer Cake: You can easily make three thinner 9-inch layers by dividing the batter evenly among three pans. Reduce the baking time slightly and check for doneness after 20-25 minutes.
Troubleshooting
Why is my cake dense? This could be due to overmixing the batter or using ingredients that were too cold. Be gentle when mixing and ensure all ingredients are at room temperature.
Why did my cake sink in the middle? This may happen if you open the oven door too early or if the batter was overbeaten. Avoid peeking until at least 20 minutes into baking.
Why is my cake dry? Overbaking is usually the culprit. Check for doneness with a toothpick at the minimum baking time.
Even Layers Like a Pro
Weigh the Batter: Use a kitchen scale to divide the batter equally between the pans. Weigh the empty pans first, then weigh them again with the batter to ensure theyโre evenly distributed.
Level the Batter: Once the batter is in the pans, gently tap each pan on the counter to release any air bubbles and even out the surface.
Trim After Baking: After the cakes are fully cooled, use a serrated knife or a cake leveler to trim any domed tops. This step ensures a flat surface for stacking.
Use Baking Strips: Baking strips wrapped around the outside of the pans can help prevent doming and create more uniform layers.
Use a Filling
Consider using a filling between your cake layers instead ofโor alongsideโtraditional frosting. Avoid overfillingโtoo much filling can cause the layers to slide. Use a piping bag to create a dam of frosting around the edge of each layer to prevent the filling from spilling out.
Fruit Preserves or Jam: Spread a thin layer of raspberry, strawberry, or apricot jam for a sweet, tangy contrast to the vanilla cake.
Fresh Fruit: Add a layer of sliced strawberries, bananas, or peaches for a burst of freshness. Combine with whipped cream for an airy texture.
Pastry Cream or Custard: For a rich and creamy filling, use vanilla pastry cream. It pairs perfectly with the vanilla cake.
Lemon Curd: Add a bright, citrusy layer for a refreshing twist.
Nut Butter or Nutella: Spread a layer of almond butter, peanut butter, or Nutella for a sweet and nutty surprise.
Storage & Freezing Instructions
Store the assembled cake in an airtight container or cake dome at room temperature for up to 2 days. For cream cheese or perishable frostings, store in the refrigerator for up to 4 days.
Freeze Unfrosted Layers: After wrapping in plastic wrap, add a layer of aluminum foil to prevent freezer burn. Label with the date and freeze for up to 3 months. Thaw in the refrigerator overnight before decorating.
Freeze Frosted Cakes: Freeze in a single layer on a baking sheet until solid, then wrap tightly in plastic wrap and aluminum foil. Store for up to 2 months. Thaw in the refrigerator overnight before serving.
Frosting Options
Watchย the video belowย whereย Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and weโve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebookย Page,ย or right here on our website with their corresponding recipes.
Need to make it in 2 layers, cant we simply divide the batter in half rather than dividing the recipe in 2/3rds? In my mind that would be simpler
then you would end up with enough with 1.5 cake layers
I just can’t leave more than 3 stars. I followed the directions with a substitution of coconut oil instead of veg. Baked for 25 minutes as directed and while the cake had great flavor, it was dense and a little dry.
I enjoyed this amazing cake. It was very easy to make and very moist I couldn’t stop eating it. I would have liked it to be more of a yellow cake than vanilla. How could I make it more yellow?
The main difference between vanilla cake and yellow cake is just using the whole egg vs egg whites. But this recipe already uses the whole egg. Maybe try getting cage free organic eggs where the yolk is more yellow. Could also be more flavorful when getting cage free eggs. The closer to the farm the better :0)
I have made this cake many a time and itโs always absolutely delicious! One quick question; I want to try and turn this into a spice cake. While Iโm fine with guessing how much of each spice to add, Iโd like to know how do you think subbing brown sugar would affect the cake? Iโm nervous itโll affect the structure of the cake, but I really want that molasses-y, moist, spice cake that it would provide. Thanks.
Just a question. Do you grease the pan or the parchment paper?
Has anyone used cake flour?
I am going to try pastry flour now.
It was great with pastry flour! I added the flour after creaming the butter and sugar together to coat the flour (I believe they call this reverse creaming?) and then added the wet ingredients. I was told it was the best cake I have made yet by two of my regular customers! I really liked the change up, I am back today at this recipe to make 48 cupcakes and a 3 layer 6″ cake today! I used a 1:1 swap of the pastry flour to the AP flour.
Hope this helps!
Hi Lindsey for the pastry flour did you use 3 1/2 cups as well
My husband has a dairy allergy – do you think a butter substitute would work for this recipe? I have been using miyokos in most my baking with great results, but I know that sometimes the dairy free versions break down differently when baking. Any suggestions would be welcome!
It’s always a bit risky to make plant based substitutes in recipes that were not created specifically to be dairy free. However, Miyokos is a high quality plant based substitute, so of all the possibilities, it is probably your best chance. Please come back and let us know how it goes if you give it a try!
Iโve made it twice, and it was a great sub! I think it probably does dry out faster then if you use a dairy based but day 1-3, you really cannot tell itโs dairy free!
Country Crock Avocado sticks have worked well for all my dairy free swaps so far!
Just saying Iโve always used vegetable oil as a substitute to butter in all her cakes and it turns out moist and delicious
Can we use less sugar?
I would think 1 cup would be enough.
Amazing vannilla cake & supper moist thank you
This is one of the most amazing cakes Iโve ever baked, along with your chocolate one ?. Just one question, i usually bake them in one deep pan, do you have any too regarding temperature or cooking time of baking one big cake ?
Thank you !