Vanilla Cake Recipe (Soft, Moist, Easy Layer Cake)
A good vanilla cake recipe should not require a kitchen scale, a reverse-creaming technique, or three specialty cake pans just to turn out moist and tender. This vanilla cake recipe uses all-purpose flour, a simple creamed-butter method, and a butter-and-oil combo that keeps the crumb soft for days without needing cake flour or a professional mixing method. It bakes into two 9-inch layers, but the batter converts cleanly to sheet cakes, cupcakes, mug cakes, and bundt pans with a single conversion table.
Quick Summary
This vanilla cake recipe makes a soft, moist, everyday layer cake using all-purpose flour and a butter-and-oil combination for the best of both richness and moisture. The creamed-butter method is simpler than professional reverse-creaming techniques, so no stand mixer or kitchen scale is required, though both help. A pan-size conversion table covers 6-inch, 9×13, bundt, cupcake, and mug cake versions of the same batter, and the recipe includes eggless, vegan, gluten-free, and dairy-free swaps. Expect two 9-inch cake layers in about an hour, including cooling time.
Recipe Snapshot
| Detail | Info |
| Prep Time | 20 minutes |
| Cook Time | 28 minutes |
| Cooling Time | 45 minutes |
| Servings | 12 slices |
| Calories | 385 per slice (with frosting) |
Ingredients for Vanilla Cake Recipe
- 2 3/4 cups (345g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (120ml) neutral oil (vegetable or canola)
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 1/4 cups (300ml) buttermilk, room temperature
Vanilla Buttercream
- 1 1/2 cups (340g) unsalted butter, softened
- 5 cups (600g) powdered sugar
- 1/4 cup (60ml) heavy cream or whole milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
The butter-and-oil combination is what keeps this cake from drying out the way many all-butter vanilla cakes do after a day or two. Butter alone gives flavor but firms up as it cools, while oil stays liquid at room temperature, which is why cakes made partly with oil stay soft for days instead of turning stiff in the fridge.
How to Make Vanilla Cake
- Prep the pans and oven. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- Whisk the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter, oil, and sugar. In a large bowl, beat the softened butter, oil, and sugar together for about 3 minutes, until pale and fluffy.
- Add the eggs and vanilla. Beat in the eggs one at a time, mixing well after each addition, then beat in the vanilla extract.
- Alternate dry ingredients and buttermilk. With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk in two parts, starting and ending with the dry ingredients. Mix just until combined after each addition.
- Divide and bake. Divide the batter evenly between the prepared pans. Bake for 26 to 30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool completely. Let the cakes cool in their pans for 15 minutes, then invert onto a wire rack to cool completely before frosting.
- Make the buttercream. Beat the softened butter until creamy, about 2 minutes. Add the powdered sugar, cream, vanilla, and salt, and beat on low until combined, then increase to high speed and beat for 2 more minutes until light and fluffy.
- Assemble and frost. Level the cake layers if needed, then stack and frost with the vanilla buttercream.
Common Mistakes to Avoid
- Using cold butter, eggs, or buttermilk. Cold ingredients don’t emulsify properly and can cause the batter to look curdled or split.
- Overmixing after adding the flour. This develops gluten and makes the crumb dense and tough instead of tender.
- Overbaking. A completely clean toothpick often means the cake has already gone slightly too far. A few moist crumbs is the target.
- Frosting warm cake layers. The buttercream will melt and slide, and the cake can collapse under its weight. Cakes must be fully cool.
- Skipping the parchment paper. Without it, cakes are far more likely to stick and tear when removed from the pan.
Cake Flour vs. All-Purpose Flour: Does It Matter?
Several vanilla cake recipes call for cake flour instead of all-purpose flour, and the difference is real but smaller than it sounds. Cake flour has a lower protein content, which means less gluten develops and the crumb turns out slightly softer and finer. All-purpose flour, used with a lighter hand during mixing, still produces a tender, moist cake that most people can’t tell apart from a cake-flour version once frosted.
| Flour Type | Texture | Best For |
| All-purpose flour (this recipe) | Soft, moist, slightly more structured crumb | Everyday layer cakes, beginners, no special ingredients needed |
| Cake flour | Extra-fine, delicate crumb | Wedding cakes, tiered cakes, professional presentation |
If you want to substitute cake flour in this recipe, use the same weight (345g) or add 2 extra tablespoons per cup if measuring by volume, since cake flour is lighter than all-purpose flour.
Pan Size and Bake Time Conversion Table
This batter works across far more formats than just a two-layer round cake, and none of the popular versions of this vanilla cake recipe lay out every pan option in one place, so here is the full conversion:
| Pan Size | Bake Time | Bake Temp | Notes |
| Two 9-inch rounds (this recipe) | 26-30 min | 350°F | Standard layer cake |
| Three 8-inch rounds | 22-26 min | 350°F | Thinner, more elegant layers |
| 9×13 vanilla sheet cake | 32-36 min | 350°F | No layering or leveling needed |
| Vanilla bundt cake | 45-55 min | 325°F | Grease pan thoroughly, including center tube |
| 24 vanilla cupcakes | 17-19 min | 350°F | Fill liners two-thirds full |
| 6-inch vanilla cake (2 layers) | 28-32 min | 350°F | Use about half the batter |
| Vanilla mug cake (single serving) | 90 sec (microwave) | N/A | About 1/3 cup batter in a large mug |
For the vanilla mug cake recipe or vanilla cake in a cup recipe, microwave a portion of batter in a greased mug for 60 to 90 seconds, checking at 60 seconds since microwave power varies significantly.
High-Altitude Adjustments
Above 3,000 feet, this vanilla cake recipe can rise too fast and then collapse, since lower air pressure lets gas bubbles expand more before the structure has set. If you bake at high altitude, reduce the baking powder by about 1/4 teaspoon, increase the flour by 2 tablespoons, increase the liquid (buttermilk) by 2 tablespoons, and raise the oven temperature by about 15°F to help the structure set before the cake over-rises.
Variations on This Vanilla Cake Recipe
This base batter adapts easily to a wide range of specific vanilla cake styles:
- Vanilla pound cake recipe: Reduce the baking powder to 1 teaspoon and the buttermilk to 3/4 cup for a denser, richer crumb; bake in a loaf pan for 55 to 65 minutes.
- Classic vanilla pound cake recipe: Follow the pound cake adjustment above, but cream the butter and sugar for a full 5 minutes for the classic tight, buttery crumb.
- Chocolate and vanilla marble cake recipe: Set aside 1 1/2 cups of batter and mix in 3 tablespoons cocoa powder plus 2 tablespoons buttermilk, then swirl the two batters together in the pan with a knife before baking.
- Gluten free vanilla cake recipe: Substitute a 1:1 gluten-free all-purpose flour blend that contains xanthan gum; the crumb will be slightly more delicate.
- Vanilla sheet cake recipe: Bake the full batter in a greased 9×13 pan for 32 to 36 minutes; no layering or leveling required.
- Vanilla frosting recipe for cake: Use the vanilla buttercream above as written, or thin it with an extra tablespoon of cream for an easier-to-spread glaze-style frosting.
- Vanilla bundt cake recipe: Grease a 10-12 cup bundt pan thoroughly, including the center tube, and bake at 325°F for 45 to 55 minutes.
- Vegan vanilla cake recipe: Replace the eggs with 4 flax eggs (4 tablespoons ground flaxseed plus 12 tablespoons water), use plant-based butter, and swap the buttermilk for plant milk mixed with 1 tablespoon lemon juice.
- Vanilla cake in a cup recipe: See the mug cake instructions above; scale down to a single 1/3-cup portion per mug.
- Small vanilla cake recipe: Halve every ingredient and bake in two 6-inch pans for a smaller two-layer cake that serves 6 to 8.
- Vanilla bean cake recipe: Replace the vanilla extract with the seeds scraped from 1 vanilla bean pod for visible flecks and a deeper vanilla flavor.
- Vanilla cake pop recipe: Crumble baked, cooled cake into a bowl, mix with 1/4 cup of the buttercream until it holds together, roll into balls, chill, then dip in melted candy coating.
- Vanilla velvet cake recipe: Add 2 tablespoons of sour cream to the batter along with the buttermilk for an extra-tender, velvety crumb.
- Vegan vanilla bean cake recipe: Combine the vegan and vanilla bean adjustments above for a dairy-free, egg-free version with visible vanilla flecks.
- Eggless vanilla cake recipe: Replace each egg with 1/4 cup unsweetened applesauce or plain yogurt; the crumb will be slightly denser but still moist.
- Vanilla cream cake recipe: Fold 1/2 cup of whipped cream into the finished buttercream for a lighter, less sweet frosting texture.
- French vanilla cake recipe: Add 2 extra egg yolks to the batter along with the whole eggs for a richer, custard-like flavor and denser crumb.
- Moist vanilla pound cake recipe: Use the pound cake adjustment above, and add 2 tablespoons of sour cream for extra moisture.
- Strawberry vanilla cake recipe: Fold 1 cup of finely chopped fresh strawberries (tossed in 1 tablespoon flour first) into the batter before baking.
- Vanilla buttercream cake recipe: This is the base recipe as written; the vanilla buttercream above is designed specifically to pair with it.
- 6 inch vanilla cake recipe: Halve the recipe and bake in two 6-inch pans for 28 to 32 minutes, following the conversion table above.
- Vanilla almond cake recipe: Replace 1 teaspoon of the vanilla extract with almond extract, and fold in 1/2 cup sliced almonds.
- Dairy free vanilla cake recipe: Use plant-based butter and swap the buttermilk for plant milk mixed with 1 tablespoon lemon juice or vinegar, rested for 5 minutes.
- Vanilla chiffon cake recipe: Separate the eggs, fold whipped egg whites into the batter at the end for a lighter, airier texture, and bake in an ungreased tube pan.
Nutrition (Per Slice, with Frosting)
| Nutrient | Amount |
| Calories | 385 |
| Total Fat | 18g |
| Saturated Fat | 10g |
| Carbohydrates | 53g |
| Sugar | 40g |
| Protein | 4g |
Nutrition values are estimates based on standard ingredients and will vary depending on the exact brands and portion sizes used.
How to Store Vanilla Cake
Store frosted cake covered at room temperature for up to 2 days, or in an airtight container in the refrigerator for up to 5 days. Let refrigerated cake sit at room temperature for 20 to 30 minutes before serving for the best texture. Unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 3 months; thaw overnight in the refrigerator before frosting. Buttercream can also be made ahead and refrigerated for up to a week, then re-whipped until fluffy before using.
Frequently Asked Questions
Why does my vanilla cake recipe turn out dense instead of fluffy?
Overmixing the batter after the flour is added is the most common cause, since it develops too much gluten. Cold ingredients that don’t emulsify properly can also weigh down the batter.
Can I make this vanilla cake recipe without buttermilk?
Yes. Add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill with milk to reach 1 1/4 cups. Let it sit for 5 minutes before using.
What’s the difference between a vanilla frosting recipe for cake and vanilla buttercream?
They’re often the same thing, though some vanilla frosting recipes are thinner and glaze-like, while buttercream is thicker and holds its shape for piping and decorating.
Can I make a vegan vanilla cake recipe from this base?
Yes. Use flax eggs, plant-based butter, and a plant-milk-and-vinegar buttermilk substitute as described in the Variations section above.
How do I make a gluten free vanilla cake recipe version?
Substitute a 1:1 gluten-free all-purpose flour blend that includes xanthan gum. The texture will be a touch more delicate but still moist.
Why did my vanilla cake sink in the middle?
Under-mixing, opening the oven door too early, expired baking powder, or pulling the cake out before it’s fully baked are the most common causes. Test with a toothpick before removing from the oven.
Related Recipes
- Chocolate Chip Cookies Recipe
- Classic Brownie Recipe
- Sugar Cookies Recipe
- Banana Pudding Recipe
Vanilla Cake Recipe
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
- Whisk the flour, baking powder, baking soda, and salt together. Set aside.
- Beat the softened butter, oil, and sugar together for about 3 minutes, until pale and fluffy.
- Beat in the eggs one at a time, then beat in the vanilla extract.
- With the mixer on low, alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix just until combined.
- Divide the batter evenly between the pans. Bake for 26 to 30 minutes, until a toothpick comes out with a few moist crumbs.
- Cool in the pans for 15 minutes, then invert onto a wire rack to cool completely
- Beat the butter for the buttercream until creamy. Add the powdered sugar, cream, vanilla, and salt; beat on low, then high, until light and fluffy.
- Level, stack, and frost the cooled cake layers with the buttercream.
Notes
- See the Pan Size Conversion table in the post for 6-inch, sheet cake, bundt, cupcake, and mug cake versions of this batter.
- Store frosted cake at room temperature for up to 2 days, or refrigerated for up to 5 days.
Disclaimer: This recipe is intended for general home baking purposes. Baking times may vary depending on your oven, altitude, and ingredient brands. This post does not hold a clinical nutrition credential and should not replace advice from a doctor or registered dietitian, particularly for those with dietary restrictions or allergies (this recipe contains gluten, dairy, and eggs unless substituted as noted in the Variations section).
About the Author: Jonas Mitchell is a home baker and recipe developer at RecipeValley, focused on approachable, kitchen-tested desserts and everyday recipes. He does not hold a clinical nutrition credential, and his content is for informational purposes only and is not a substitute for advice from a doctor or registered dietitian.
