Perfect Vanilla Cake Recipe for a Moist and Fluffy Homemade Dessert

INGREDIENTS

This vanilla cake recipe makes two 9 inch rounds or three 6 inch rounds. It’s the kind of cake you whip up for birthdays, holidays, or just because you want something sweet and homemade. Here’s what you’ll need:

• 2 cups all purpose flour (or swap with cake flour for a softer crumb)
• 2 ½ teaspoons baking powder
• ¼ teaspoon salt
• 4 large eggs, at room temperature
• 1 ½ cups granulated sugar
• ½ cup unsalted butter
• 1 cup milk (full fat preferred; I used 2% and it still turned out great)
• 3 teaspoons vanilla extract (pure vanilla, not imitation)
• 3 teaspoons vegetable oil
• Buttercream frosting and marshmallow fondant for decorating (links to those recipes below)

If you prefer a less sweet cake, reduce the sugar to 1 cup or cut the vanilla down to 1 teaspoon. This cake also pairs beautifully with whipped cream frosting or a tart berry compote.

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Pro tip: Weigh your ingredients with a kitchen scale for the most consistent results every time.

INSTRUCTIONS

1. Preheat oven to 350°F. Grease and line your cake pans. I used two 8 inch rounds, but you can also use three 6 inch pans.
2. In a large bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a stand mixer with the whisk attachment, beat the eggs on medium speed for 30 seconds. Slowly add the sugar, then increase speed and beat until the mixture is tripled in volume and turns pale white, this takes about 8 minutes. Be patient, it’s worth it!
4. Meanwhile, melt the milk and butter together in the microwave on high for 2 minutes (or in a saucepan over low heat, but do not let it boil). Do not prepare this ahead and let it cool; use it hot.
5. Add one third of the flour mixture to the egg batter and mix on low for 5 seconds. Add the remaining flour in two more additions, mixing 5 seconds each. Stop as soon as the flour disappears, overmixing makes the cake tough.
6. Pour the hot milk mixture into the empty flour bowl. Add the vanilla and oil. Scoop about 1 ½ cups of the egg batter into the bowl and whisk vigorously until smooth.
7. Pour the combined milk egg mixture back into the stand mixer. Mix on low for 15 seconds, scrape down the sides, then mix for another 10 seconds.
8. Divide the batter evenly among the prepared pans. Bang each pan gently on the counter to release air bubbles.
9. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Rotate the pans halfway through baking for even color.
10. Cool the cakes in the pans for 15 minutes, then turn them out onto wire racks. Place them upside down so the tops are level.
11. Once completely cooled, frost and decorate as you like. For my brother’s golf themed cake, I spread thin layers of buttercream between the layers, did a crumb coat, and refrigerated overnight. The next day I added a second frosting layer, smoothing it with a warm wet offset spatula. For the “sand” I crushed graham crackers and mixed with a little coconut oil, then spooned and packed it onto the cake. I laid a strip of green fondant next to it, piped “grass” around the edges, and made fondant golf balls by rolling them into balls and using a small rounded wine stopper to create indentations. It was so fun!

Remember these tips for the best results:

• Always bring eggs, milk, and butter to room temperature before starting.
• Cream the eggs and sugar thoroughly, that’s where the fluffiness comes from.
• Do not overmix once you add the flour.
• Bake at 350°F and do not open the oven door too soon.
• Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Frequently Asked Questions

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🎂 A perfectly moist and fluffy vanilla cake that’s ideal for birthdays, holidays, or any homemade dessert craving.
🧁 This tested recipe uses hot milk and properly beaten eggs for an incredibly tender crumb every single time.

• Total Time: 2 hours 10 minutes
• Yield: 12 servings 1x

Ingredients

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2 cups all purpose flour (or swap with cake flour for a softer crumb)

2 ½ teaspoons baking powder

¼ teaspoon salt

4 large eggs, at room temperature

1 ½ cups granulated sugar

½ cup unsalted butter

1 cup milk (full fat preferred; I used 2% and it still turned out great)

3 teaspoons vanilla extract (pure vanilla, not imitation)

3 teaspoons vegetable oil

Buttercream frosting and marshmallow fondant for decorating (links to those recipes below)

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Instructions

1-Preheat oven and prep pans: Preheat oven to 350°F; grease and line two 8-inch or three 6-inch cake pans.

2-Whisk dry ingredients: Whisk flour, baking powder, and salt in a large bowl; set aside.

3-Whip eggs and sugar: In a stand mixer, beat eggs 30 seconds on medium, slowly add sugar, then beat on high until tripled in volume and pale, about 8 minutes.

4-Heat milk and butter: Melt milk and butter together in microwave for 2 minutes (or on stovetop); keep hot, do not let cool.

5-Incorporate flour: Add flour mixture to egg batter in three batches, mixing on low for 5 seconds each, just until incorporated; do not overmix.

6-Temper batter with hot milk: Pour hot milk mixture into the empty flour bowl, add vanilla and oil, then whisk in 1½ cups egg batter until smooth.

7-Combine batters: Return mixture to stand mixer; mix on low 15 seconds, scrape bowl, then mix 10 seconds more.

8-Portion batter and release air: Divide batter evenly among pans and gently tap on counter to release air bubbles.

9-Bake cakes: Bake for 30 minutes at 350°F, rotating halfway, until toothpick comes out clean.

10-Cool cakes: Cool cakes in pans for 15 minutes, then invert onto wire racks to cool completely (tops down for leveling).

11-Frost and decorate: Once cool, frost and decorate as desired (e.g., crumb coat, chill, final frosting, and desired decorations).

12-Room temp ingredients: Bring eggs, milk, and butter to room temperature before starting.

13-Cream eggs and sugar thoroughly: Thoroughly cream eggs and sugar for a fluffy texture.

14-Don’t overmix flour: Do not overmix once flour is added.

15-Bake without opening oven: Bake at 350°F; avoid opening the oven door too soon.

16-Store leftovers: Store leftovers in an airtight container at room temperature for up to 3 days, or freeze.

Last Step:

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Notes

💡 Weigh your ingredients with a kitchen scale for the most consistent results every time.
🥚 Always bring eggs, milk, and butter to room temperature before starting for the best texture and rise.
🧈 Do not overmix once the flour is added; stop as soon as it disappears to keep the cake tender and fluffy.

• Author: Ruby Bennett
• Prep Time: 25 minutes
• Cooling Time: 1 hour 15 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 283
• Sugar: 25g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 75mg