Vanilla Cake Recipe for a Moist, Tender, and Fluffy Classic

INGREDIENTS

This vanilla cake recipe makes two 9 inch rounds or three 6 inch rounds. Itâ€s the one I turned to for my sisterâ€s birthday last month.

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She wanted chocolate, but I convinced her that a classic vanilla cake with buttercream would be just as fun. And it was! Moist, tender, and fluffy – everything you want from a homemade vanilla cake.

Ingredient List

• 2 cups all purpose flour (spooned and leveled)
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 4 large eggs, at room temperature
• 1 1/2 cups granulated sugar (reduce to 1 cup for a less sweet cake)
• 1/2 cup unsalted butter (room temperature)
• 1 cup milk (full fat preferred, 2% works too)
• 3 teaspoons pure vanilla extract (not imitation)
• 3 teaspoons vegetable oil

Optional for decorating: buttercream frosting, marshmallow fondant, or your favorite topping.

Note: This recipe is adapted from Recipe Tin Eats. For a lighter crumb, use cake flour instead of all purpose and sift it with the leavening agents.

Ingredient Substitutions

Measure your flour the right way: spoon it into the cup and level with a knife. Scooping packs the flour and leads to a dry cake. A kitchen scale is even better for accuracy.

INSTRUCTIONS

Prep and Mix

1. Preheat your oven to 350°F. Grease and line two 8 inch or three 6 inch round pans with parchment paper circles.
2. In a medium bowl, whisk together the 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. Gradually add the sugar and continue beating until the mixture triples in volume and turns pale white – about 8 minutes.
4. While the eggs beat, melt the milk and butter together in the microwave for 2 minutes or on the stovetop. Do not let it boil, and do not let it cool before using.
5. With the mixer on low, add one third of the flour mixture to the egg mixture and mix for 5 seconds. Add half the remaining flour, mix 5 seconds, then the rest of the flour and mix just until combined.
6. Pour the hot milk mixture into the empty flour bowl. Add the vanilla extract and vegetable oil. Take about 1 1/2 cups of the egg batter and whisk it vigorously into the milk mixture until smooth.
7. Pour this milk batter mix back into the stand mixer with the remaining batter. Mix on low for 15 seconds, scrape down the sides, then mix for another 10 seconds.

Bake and Cool

1. Divide the batter evenly among the prepared pans. Bang each pan gently on the counter a few times to release air bubbles.
2. Bake for 25–30 minutes (for 8 inch rounds) or until a toothpick inserted in the center comes out clean. Do not open the oven door during the first 20 minutes of baking – this prevents the cake from sinking.
3. Let the cakes cool in the pans for 15 minutes. Then turn them out onto a wire rack, placing them upside down to create level tops. Cool completely before frosting.

The secret to a fluffy crumb is not overmixing. Once the flour is incorporated, stop the mixer. Overworking the batter develops gluten and makes the cake dense.

Decorating (Optional Golf Theme)

For my sisterâ€s party, I turned this into a golf themed cake. Hereâ€s how I did it: After the layers cooled, I spread a thin layer of buttercream between each one. Then I gave the whole cake a crumb coat and refrigerated it overnight. The next day, I applied a smooth second layer of frosting using a wet offset spatula. For the “sand”, I mixed crushed graham cracker with a little coconut oil and packed it onto the side of the cake. I placed a rectangular piece of green fondant next to it for the “green.” I piped green grass frosting around the edges and bottom. And for the golf balls, I rolled small pieces of fondant into balls and pressed indentations with a rounded wine stopper.

Baking Tips for Success

• Room temperature ingredients: Eggs and milk should sit out for 30 minutes before starting. Room temperature butter creams better and eggs trap more air.
• Measure correctly: Use a kitchen scale or spoon flour into the cup and level. Never scoop directly.
• Oil + butter: The vegetable oil adds moisture while butter supplies flavor. This combination keeps the cake tender for days.
• Donâ€t open the oven early: Wait until the 20 minute mark before peeking. A sudden temperature drop can cause the center to fall.
• Storage: Wrap unfrosted layers in plastic wrap and keep at room temperature for up to 3 days. For longer storage, freeze for up to 3 months.

Frequently Asked Questions

Vanilla Cake

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🍰 A moist, tender, and fluffy vanilla cake made from scratch with simple pantry ingredients. Perfect for birthdays, celebrations, or any occasion that calls for a classic dessert.
🎂 The one-bowl milk-and-butter method creates a light crumb and rich vanilla flavor that pairs beautifully with buttercream, fondant, or fresh fruit.

• Total Time: 50 minutes
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

2 cups all purpose flour (spooned and leveled)

2 1/2 teaspoons baking powder

1/4 teaspoon salt

4 large eggs, at room temperature

1 1/2 cups granulated sugar (reduce to 1 cup for a less sweet cake)

1/2 cup unsalted butter (room temperature)

1 cup milk (full fat preferred, 2% works too)

3 teaspoons pure vanilla extract (not imitation)

3 teaspoons vegetable oil

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Instructions

1-Preheat and prepare pans: Preheat oven to 350°F. Grease and line two 8-inch or three 6-inch round pans with parchment paper circles.

2-Whisk dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3-Beat eggs and sugar: In a stand mixer with the whisk attachment, beat eggs on medium speed for 30 seconds. Gradually add sugar and continue beating until the mixture triples in volume and turns pale white, about 8 minutes.

4-Melt milk and butter: While the eggs beat, melt the milk and butter together in the microwave for 2 minutes or on the stovetop. Do not let it boil, and use while hot (do not let it cool).

5-Add flour mixture in stages: With the mixer on low, add one third of the flour mixture and mix for 5 seconds. Add half the remaining flour, mix 5 seconds, then the rest of the flour and mix just until combined. Do not overmix.

6-Combine milk mixture with batter: Pour the hot milk mixture into the empty flour bowl. Add vanilla extract and vegetable oil. Take about 1½ cups of the egg batter and whisk it vigorously into the milk mixture until smooth.

7-Finish batter: Pour the milk-batter mix back into the stand mixer with the remaining batter. Mix on low for 15 seconds, scrape down the sides, then mix for another 10 seconds.

8-Portion batter: Divide the batter evenly among the prepared pans. Gently bang each pan on the counter a few times to release air bubbles.

9-Bake: Bake at 350°F for 25–30 minutes (for 8-inch rounds) or until a toothpick inserted in the center comes out clean. Do not open the oven door during the first 20 minutes of baking to prevent sinking.

10-Cool cakes: Let the cakes cool in the pans for 15 minutes. Then turn them out onto a wire rack, placing them upside down to create level tops. Cool completely before frosting.

11-Decorate (optional golf theme): To create a golf-themed cake, spread a thin layer of buttercream between each cooled layer, apply a crumb coat, and refrigerate overnight. The next day, apply a smooth second layer of frosting. Mix crushed graham cracker with a little coconut oil and pack it onto the side of the cake for “sand.” Place a rectangular piece of green fondant next to it for the “green.” Pipe green grass frosting around the edges and bottom. Roll small pieces of fondant into balls and press indentations with a rounded wine stopper to make golf balls.

Last Step:

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Notes

🔑 Use room temperature eggs and butter for better volume, creamier texture, and even mixing.
⚖️ Measure flour by spooning it into the cup and leveling with a knife — never scoop directly to avoid a dense, dry cake.
🧈 The combination of butter and vegetable oil keeps this cake tender and moist for days after baking.

• Author: Ruby Bennett
• Prep Time: 25 minutes
• Cooling Time: 45 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 285
• Sugar: 25g
• Sodium: 135mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 70mg