Vanilla cake lovers, rejoice! This recipe for The Most Amazing Vanilla Cake is here! What makes this cake so special? It’s all in the details. With a full tablespoon of vanilla extract, you’ll 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 forever—you’ve 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. Don’t 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 it’s 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. 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 350°F.
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 they’re 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 of—or alongside—traditional frosting. Avoid overfilling—too 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
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.
Made this cake this past weekend for Easter, with chocolate filling & icing. I thought is was very good in taste and was very well received by everyone. My only issue was the height of the cake layers, they certainly were not as fluffy looking as in your picture. I made the recipe in (3) 10″ pans, I only have even numbered sizes. But I did adjust the recipe by 1.25% to account for that, a 10″ cake pan is 1.23 times the area of a 9″. Was the cake in your picture baked in (3) 9″ pans and did you just make a single batch of cake for that? I’m going to up the recipe a bit more and try again next time, I just would have like slightly thicker cake layers. But otherwise, yum yum yummy!
The cake in the photos was made in 3 (9-inch) pans.
This cake is phenomenal! I did a three layer cake, with each layer being a different hue of pink. I made strawberry cream cheese icing, and a strawberry filling, To finish, I added fresh berries on top. It was beautifully moist, full of flavour, and nice and dense (not heavy though). I made three 9″ rounds with the recipe. I will be adding this one to the recipe box as my go to vanilla cake for sure!
I baked this cake yesterday. It is delicious and really easy to make (no separating eggs!). I don’t bother with layer cakes so I dumped all the batter in my commercial 10 by 2 round cake pan and baked it 60 minutes and it raised nicely. While cooling, it did fall but just very slightly. The cake is a bit dense and has a good chew to it. Cake mixes are light and fluffy because of all the added ingredients. I like baking from scratch because you only use a few simple ingredients. It tasted lovely!
I used soy milk, grapeseed oil rather than vegetable oil, poured it into a 10×13 pan without parchment as I planned to serve it in the dish over a period of days rather than as a layer cake. i topped it with a chocolate buttercream frosting. It was a little bit denser than I would have liked but I’d definitely make it again!
Would this work in a bundt pan?
Yes, but the cooking time will be somewhere near an hour and the crust will be much thicker.
Can this be swirled with your chocolate cake batter to make a marble cake?
Yes it can!
Do you have a vanilla cream cheese icing receipe? Also do you have an Amazing white cake receipe?
https://thestayathomechef.com/perfect-cream-cheese-frosting/
https://thestayathomechef.com/most-amazing-white-cake/
Can you use gluten-free all-purpose flour to convert it to a gluten-free cake?
I have not tested that.
Can I use orange juice instead of buttermilk?
I don’t recommend that.
Hi! Is there any possibility that I could make this into a one layer cake. I am a beginner so I want to start with easy things. Thank you so much for sharing your recipes excited to try it!?
Yes, divide all of the ingredients by 1/3
I just made it as a 1 layer cake! I made the entire recipe and used a large casserole dish (a little bigger than 9×13). It took about 90% of the batter and I put the rest in 4 individual cupcake cups. It took about 30 minutes to bake. It turned out great!