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.
Fantastic cake Love all these recipes
Your chocolate cake recipe is a hit. Made it for my nephew’s birthday.
Thank you so much.
Going to try this recipe now?
Your cake batter recipes are the ONLY ones I use and are always a huge hit! Question, this time I will be making a marble cake and plan on using your vanilla and chocolate cake recipe, except that it needs to be sugar free. Would swerve/stevia work great in replace of regular sugar?
I have made your Most Amazing Chocolate cake and cup cake recipe a few times now. It is the only chocolate cake recipe I use. It is so good. I do not use any cake mixes any more. And am going to try this vanilla cake recipe. Thank you for sharing these recipes.
This is definitely the BEST vanilla cake recipe EVER!! This is my “go to” recipe for a vanilla or yellow cake base because it’s so perfect. I follow the recipe exactly and don’t change a thing except sometimes I’ll throw in add-ins like berries or chocolate chips. I’m amazed at how moist yet sturdy this cake is! Basically, it has the perfect crumb so it can hold up against heavier fillings and decorations without being dry. I will continue to use this recipe and stand back while friends and family ouuu and ahhh over the cakes I make!
Hello. I followed the recipe perfectly and made it into 4 6” cakes. I baked them for about 26 minutes each. When I checked the cake before that it wiggled in the center or toothpick cake out wet. The cake had great flavor and I am obsessed with your chocolate cake recipe, but for some reason this cake came out dry. When I cut it the piece literally fell out and the cake crumbled. Can you provide me with any tips? I’d like to say I’m a very competent baker and am wondering what I could have done wrong? I wanted to use this for the top layer of my daughters cake for her birthday this Saturday.
I should also add I made it on Thursday, refrigerated and iced it on Saturday and ate it on Sunday. Could it have just been too old? I cut the tops of the cake off to even each cake out and I thought they were very moist and was worried if the inside was going to be too wet so I was surprised when it was super dry. Maybe it was just old?
Hi Melinda!
Check her chart up top, you may have put too much batter into the pans. I did that once with 6 inch cake pans, and realized that 1 1/4 cup was the perfect amount, as stated above and it will bake perfectly in 25-30 minutes. Hope this helps!
My oven is small , Can i bake twice , is the batter still ok to wait ..while i bake the other, tks
Yes, you can bake the pans one at a time.
Can you bake this cake in a 13×9 in pan?
How long?
Yes, it takes about 40 minutes.
Can you use cake flour instead of regular flour
Yes you can.
The best vanilla cake recipe I’ve ever tried! This one is a keeper! Thank you for sharing!
Hi Rachel thank you for sharing this recipe. I made this few times and came out great! 🙂 Just wondering if I can replace vegetable oil with corn oil or sunflower oil?
Yup you should be fine