Introduction

This best vanilla cake recipe delivers a moist, tender crumb paired with a rich and creamy vanilla buttercream. Perfect for celebrations or any time you crave a classic homemade dessert, it balances flavor and texture beautifully.

A single slice of two-layer yellow cake with a light, crumbly texture sits on a white scalloped plate. Each layer of cake is separated by a thin, smooth layer of pale cream-colored frosting, which also covers the outside of the slice with soft swirls and peaks. The cake's edges are slightly browned, adding texture contrast to the soft interior. The plate rests on a white marbled surface, and the background shows part of a larger decorated cake and a tan cloth, softly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (336g) cake flour*, spooned and leveled
2 cups (400g) granulated sugar
2 tbsp dry nonfat milk powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
3/4 cup (168g) unsalted butter, room temperature and sliced
6 tbsp vegetable oil
1/2 cup (120g) warm water
1 cup (240g) sour cream, room temperature
1 tsp white distilled vinegar
2 tbsp vanilla bean paste
4 large eggs plus 2 egg yolks, room temperature
1 1/2 cups (336g) unsalted butter, room temperature (really soft)
3 cups (330g) powdered sugar, spooned and leveled
Pinch of kosher salt
1 tbsp vanilla bean paste
2 tbsp slightly warm water

Instructions

Step 1: Preheat the oven to 350°F and grease two 8-inch round cake pans. Line the bottoms with parchment paper. For an even bake, wrap the pans with damp cake strips if available.
Step 2: In a large bowl using a hand or stand mixer with the paddle attachment, combine cake flour, sugar, milk powder, baking powder, baking soda, and salt.
Step 3: With the mixer on medium-low, add the sliced butter one piece at a time, incorporating it into the dry ingredients until small lumps form, about 2 minutes.
Step 4: Slowly pour in the vegetable oil while mixing. Continue for another minute until the mixture looks fine and crumbly.
Step 5: In a 2-cup measuring glass, mix warm water, sour cream, vinegar, and vanilla bean paste. Pour into the batter and mix on medium-low until smooth, about 1 minute.
Step 6: Beat the eggs and yolks in the same measuring glass with a fork. With the mixer running on medium-low, slowly add the eggs to the batter and mix until smooth and creamy without overmixing.
Step 7: Remove the bowl and scrape down the sides and bottom with a rubber spatula to ensure even mixing. The batter should be pourable but neither too thin nor too thick.
Step 8: Divide the batter evenly between the two pans and smooth the tops. Bake on the middle rack for 35-40 minutes, or until the cakes are golden and a toothpick inserted comes out clean with a few moist crumbs.
Step 9: Let the cakes cool in the pans for 20 minutes, then turn them out onto a cooling rack to cool completely before frosting.
Step 10: For the buttercream, using a mixer with the whisk attachment, beat the soft butter on medium-high for 5 minutes until glossy and white. Scrape the bowl and beat for another 5 minutes.
Step 11: Add powdered sugar, pinch of salt, and vanilla paste. Mix on medium-low to combine, then increase to medium speed until smooth. Mix in warm water last to create a creamy frosting.
Step 12: Level the cooled cakes by slicing off the tops. Place one cake layer face up and spread about one heaping cup of frosting evenly on top.
Step 13: Place the second cake layer face down on the frosted one and cover the entire cake with remaining frosting. If the buttercream is too soft to hold the cake, chill the cake for 30 minutes before continuing.
Step 14: Slice and serve at room temperature or chilled. Enjoy your moist, delicious vanilla cake!

Tips & Variations

Use cake flour for a tender crumb; if unavailable, substitute with all-purpose flour but reduce the amount by 2 tablespoons per cup.
Wrapping pans with damp cake strips helps bake the cake evenly and avoid domed tops.
Room temperature eggs and butter improve mixing and texture.
Try adding a tablespoon of almond extract along with vanilla for a subtle flavor twist.
If the buttercream feels too soft, chilling it briefly before frosting makes it easier to work with.

Storage

Store the frosted cake in an airtight container in the refrigerator for up to 3 days to keep it moist and fresh. For best flavor, bring the cake to room temperature before serving. Leftover unfrosted cake layers can be wrapped tightly and frozen for up to one month.

How to Serve

A two-layer vanilla cake is shown with thick, creamy off-white frosting both inside and outside. The top has a soft, swirled texture with some gentle peaks, and one slice is cut out, revealing the fluffy, golden cake layers inside. The cake rests on beige parchment paper atop a round white plate, placed on a white marbled surface with sunlight casting soft shadows on the cake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substituting cake flour with a gluten-free flour blend designed for baking works, though texture may vary slightly. Be sure to use a mix that includes xanthan gum or a similar binder for best results.

Why do I need both butter and oil in the batter?

Butter adds rich flavor and tenderness, while oil keeps the cake moist by retaining moisture. Using both creates a soft, flavorful crumb that stays fresh longer.