With its outstanding vanilla flavor, pillowy soft crumb, and creamy vanilla buttercream, this is truly the best vanilla cake I’ve ever had. And after 1 bite, I guarantee you’ll agree.
One reader, Sarah, commented: “This cake is elite. Texture, flavor, sturdiness for frosting and decorating, freezes well… It was a beautiful centerpiece and dessert for a baby shower. Thank you! ★★★★★“
One reader, Candice, commented: “This is truly the best vanilla cake I have ever tasted! It is among the best cakes I have made in my 20+ years of baking… ★★★★★“
One reader, Rary, commented: “Off. The. Charts. Absolutely scrumptious! ★★★★★“
Out of all the cake recipes on my website, there’s a glaring absence. There’s white cake with a pristine soft crumb, vanilla naked cake with a flavorful tight crumb, and checkerboard cake with a whimsical design.
What about a classic vanilla layer cake draped in vanilla buttercream? I already have homemade vanilla cupcakes and a vanilla 6 inch cake covered and now in all its crowning glory (and after plenty recipe testing catastrophes), I present you with cake perfection:
This is the best vanilla cake I’ve ever had.
What Makes it the Best Vanilla Cake?
Let’s count the ways!
- Soft, light crumb from cake flour
- Fluffy from extra egg whites
- Buttery and cakey from creamed butter
- Stick-to-your-fork moist from eggs & buttermilk
- Extra flavor from pure vanilla extract
Not to mention its versatility: This vanilla cake batter is strong enough for shaped cakes, tiered cakes (see the slight variation in my homemade wedding cake recipe), and holds up beautifully under fondant. Use this batter for vanilla cupcakes, Bundt cake, or even piñata cake. It’s classy enough for a wedding celebration, but unassuming enough for a big family dinner.
Behind the Vanilla Cake Recipe
After years of cake successes and flops, I’m confident in this homemade vanilla cake. During my recipe testing, I combined my white cake recipe and naked cake recipe. These are two reader favorites and I knew they’d be the best starting point. At first there were too many eggs and I quickly learned sifting cake flour was NOT doing any favors.
You need the following power ingredients:
- Cake Flour: If you want a fluffy and soft bakery-style vanilla cake, cake flour is the secret. The cake will be denser and heavier using all-purpose flour.
- Eggs & 2 additional egg whites: 3 whole eggs provide structure, moisture, and richness. 2 extra egg whites keep the cake light and airy. I don’t recommend using 4 whole eggs; stick to the 3 egg & 2 egg white combination.
- Baking Powder & Baking Soda: Remember the differences in baking powder vs baking soda and why we use both in some recipes? Using enough baking powder to give these layers height gave the cake a bitter aftertaste. Baking soda allows us to use less baking powder.
- Buttermilk: Buttermilk is an acidic ingredient and baking soda requires an acid to work. Plus buttermilk yields an EXTRA moist cake crumb. See recipe note about using a DIY buttermilk substitute.
For more prominent vanilla flavor, use homemade vanilla extract. (What a fun DIY gift!) This vanilla cake batter is moderately thick and fits perfectly in 3 9-inch cake pans. We actually use the same exact batter to make snickerdoodle cake.
Do you know how to level a cake? Let me help. It’s really easy. You can use a fancy cake leveler, but I use a serrated knife. Carefully slice off the tippy top of the cooled cake layers, creating a flat surface. Leveling cakes doesn’t require a ruler, talent, or any mathematical equations. Instead, just use your eyes, hands, and a knife.
Leveling the cake layers promises a straight and sturdy layer cake.
How Much Frosting Between Cake Layers?
I always eyeball the amount of frosting between cake layers, but I measured when I decorated the pictured cake. The vanilla buttercream recipe below yields about 6 cups of frosting. I recommend you use about 1.5 heaping cups of buttercream between each cake layer and reserve the last 3 cups for outside the cake. If you are going to add a filling such as raspberry cake filling, you’ll use less frosting between the layers. You can use this detailed how to assemble and decorate a layer cake post as a guide!
Cake Decoration Inspiration: For a simple look, stick with vanilla buttercream, fresh berries, and mint sprigs. You can also decorate with chocolate buttercream (I recommend the same amount from this piñata cake), rainbow sprinkles, a chocolate ganache drip like on this chocolate chip cake, or even beautiful buttercream flowers.
Homemade Vanilla Cake Success Tips
Learn from my mistakes and bake the best cake on the 1st try!
- Follow the recipe closely. Use each power ingredient listed.
- Use room temperature ingredients. The batter mixes together evenly when all the cake ingredients are roughly the same temperature. This also reduces the risk of over-mixing and over-baking. Set out your ingredients 1 hour before beginning. Read more about why room temperature ingredients are important.
- Line your cake pans with parchment. Place your cake pans on a large sheet of parchment paper. Trace the bottom of the cake pan with a pencil. Cut parchment paper into rounds. Grease the pan and the parchment paper. Parchment paper rounds guarantee seamless removal from the pan because the cake slides right out.
- Cool cake layers completely. I’ve tried taking shortcuts by assembling a layer cake with semi-warm cake layers. Well, the frosting completely melts and causes the entire cake to collapse. Make sure each layer is cool– refrigerate or freeze the layers if you need to!
- Refrigerate decorated cake. After frosting the cake, place it in the refrigerator for at least 1 hour. This is optional, but it sets the frosting and cake layers. You’ll get beautifully clean slices because the crumbs are cool and tight.
Great read: Check out Tessa’s Top 10 Best Layer Cake Tips.
Finding the perfect vanilla cake recipe requires a celebration. Luckily we have cake!!!
More Classic Cake Recipes
And here is my perfected vanilla cupcakes recipe.
Print
Best Vanilla Cake
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours (includes cooling)
- Yield: 12-14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
With its outstanding vanilla flavor, pillowy soft crumb, and creamy vanilla buttercream, this is truly the best vanilla cake I’ve ever had. Make sure you read through the recipe and recipe notes before beginning. This recipe yields approximately 8 cups of batter which is helpful if you need this batter for different cake pan sizes and conversions.
Ingredients
- 3 and 2/3 cups (433g) cake flour (spooned & leveled)
- 1 teaspoon salt
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
- 2 cups (400g) granulated sugar
- 3 large eggs + 2 additional egg whites, at room temperature*
- 1 Tablespoon pure vanilla extract (yes, a Tablespoon!)
- 1 and 1/2 cups (360ml) buttermilk, at room temperature*
Vanilla Buttercream
- 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
- 5 and 1/2 cups (650g) confectioners’ sugar
- 1/3 cup (80ml) whole milk or heavy cream
- 1 and 1/2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, pour in the buttermilk and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 23-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire cooling rack. The cakes must be completely cool before frosting and assembling.
- Make the frosting: In a large bowl using a handheld mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 2 minutes. Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
- Assemble and decorate: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting.
- Refrigerate cake for at least 1 hour before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Let the frosting sit at room temperature to slightly soften for 10 minutes before assembling and frosting. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving. See how to freeze cakes for detailed instructions.
- Special Tools (affiliate links): 9-inch Round Cake Pans | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Silicone Spatula | Kitchen Scale (optional) | Cooling Rack | Large Icing Spatula | Cake Turntable | Bench Scraper | Cake Carrier (for storing and transporting)
- 9×13-inch Cake: I recommend using my white cake batter instead. Both use similar ingredients and produce a deliciously light vanilla cake. See recipe notes for the 9×13 inch version.
- 2 Layer Cake: I recommend using my 2 layer white cake batter instead. Both use similar ingredients and produce a deliciously light vanilla cake.
- Bundt Cake: This vanilla cake batter will fit into a 10-12 cup or larger Bundt pan. I’m unsure of the exact bake time (likely around an hour), but use a toothpick to test for doneness. Same oven temperature.
- Cupcakes: Fill cupcake liners 2/3 full. Bake at 350°F (177°C) for 19-21 minutes. Yields about 3 dozen. Or try my vanilla cupcakes recipe.
- Cake Flour: To prevent a dry-tasting cake, make sure you are spooning and leveling the flour or weighing it. For the best results, I strongly recommend cake flour. You can find it in the baking aisle and I have many more recipes using it. Usually a homemade cake flour substitute works, but this recipe uses far too much cake flour and the homemade substitute is not ideal.
- Eggs: 3 whole eggs provide structure, moisture, and richness. 2 extra egg whites keep the cake light and airy. I don’t recommend using 4 whole eggs; stick to the 3 egg & 2 egg white combination. Here are recipes using leftover egg yolks.
- Buttermilk: If you don’t have buttermilk, you can make a DIY buttermilk substitute. Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1 and 1/2 cups. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about why room temperature ingredients are important.
- Want chocolate frosting instead? I recommend the recipe/amount of chocolate frosting I use for Piñata Cake.
- Sprinkle Cake: To make a sprinkle cake, fold about 3/4 cup (135g) of sprinkles into the cake batter. Avoid nonpareils (the little balls), which tend to bleed their color. Or try this confetti birthday cake, which is quite similar to this recipe.
Reader Comments and Reviews
I made this and the 2 layer cake recipe. The 2 layer turned out dense and slightly dry for some reason. I then tried this recipe and the end result was much better. Very fluffy, light and moist. I used two 9in cake pans instead of 3 and didn’t have any issues with overfilling. It was the perfect amount to me. I did have to bake them closer to 30mins.
Is it possible to make this cake but almond flavor in replace of vanilla? Is it as simple as just subbing the vanilla for almond or splitting the two in half?
Yes! I recommend using half vanilla and half almond, or even 3/4 vanilla and 1/4 almond depending on how strong you would like the flavor. Enjoy!
Hi Sally, I absolutely love your recipes.
My boyfriend really likes dense moist cakes rather than fluffy.
I wanted to make your vanilla cake for his birthday. I was wondering if I could use all purpose flour in place of cake flour to make it more dense?
If you have any other suggestions how to make it a little more dense it would be greatly appreciated.
Hi Krista, Yes you can substitute all purpose if you are looking for a dense texture. Pound cakes are also traditionally more dense while still being super moist so he might love my Perfect Cream Cheese Pound Cake!
Hi Sally!
I’m planning on making this cake today (adding the sprinkles you suggested from the nuts.com website). Do I fold them in with my mixer on low? Or by hand with a wooden spoon? I’m nervous the sprinkles will bleed into the cake. Also, I plan on serving it Saturday for my sisters bday. if I make it today, store it at room temp over night, and then make the frosting and frost tomorrow, how do I store it until Saturday? Do I leave it on the counter over night, or do I put it in the fridge fully decorated? Thank you so much in advance!
Hi Jessica, you can fold the sprinkles in at the end by hand. These particular sprinkles won’t bleed as long as you are gently with them! I recommend storing the frosted cake covered in the refrigerator if it’s more than one day before the event, and then bring to room temperature before serving.
Hi Sally I made this cake for my sisters wedding & it was amazing! The crumb was fluffy, soft & just perfect. Thank you so much!
If I want to make an orange version of this cake, can I add some orange zest & rub it into the sugar? Do you think it will affect the cake’s chemistry?
I’m so happy you enjoyed the cake, Bee! I have not tested it, but you should be able to add orange zest without changing the other ingredients.
I made this for my daughters birthday, dying each layer a different color. It’s the best cake I’ve ever had, and I’m so thankful to have this recipe.
I have been on a quest for about 10 years to make a great, bakery-style homemade cake. I’ve come close, but never hit the mark. I made this cake today and it was PERFECT!!! I bought fresh baking powder to make sure that would not be an issue. I used Watkins baking pure vanilla. So perfectly delicious. I am so happy and can’t wait to make this for my daughter’s birthday party in 2 weeks. I need to add food coloring to the layers, so I’m hoping that can be added with the buttermilk? Thanks for this great recipe!
I’ve used this recipe several times. As cupcakes and as a layed cakes. I also used it with a cinnamon swirl for a cinnamon caramel praline cake. Deeelicious!! I always get compliments on how light and fluffy it is. I used 8″ cake pans and I just had to bake a little longer. Best vanilla cake recipe ever. Thanks, Sally!!
This cake is amazing! The only change I made was I added 2tbs of vanilla extract to bump up the flavor and this is now my holy grail vanilla cake recipe. Thanks so much Sally!
Somehow I always manage to ruin the unruinable when it’s about baking, but this recipe IS FAILPROOF! I had messed a previous cake I tried making (came out raw and stiff in the middle), so I tried this recipe as a last resort before just quitting and buying one at the store. To add to the pain, I didn’t have any 9” pans, so I tried using a 1/4 sheet pan instead and I prayed to all saints for it to work lol. The cake came out PERFECT, I almost cried. Fluffy, soft, and really tasty, and even the pan size worked perfectly. Stars must have aligned that night or something. This one is a keeper, you saved my life!
I love this recipe. I’m making one for a friend’s birthday today and coconut is her favorite. Can I add coconut to the batter? Say about a cup? Thanks for all your great recipes! You inspire me daily
I recently used this recipe to make a candy pinata cake for my granddaughers birthday. I made four 8″ layers from it, and used gel food coloring to tint each layer (light pink, rose pink, pinkish-purple, purple), but otherwise made it exactly as written. Everyone loved it! I only got a small taste (from the cutouts of the second and third layers as I assembled it) but I thought it was delicious – a really soft and light crumb but sturdy at the same time. I’ve learned that cake flour almost always give a better product in regard to vanilla cake/cupcakes – it just improves the texture so much. I am by no means a professional but learned that through trial and error. Anyway, one guest raved to me that her husband loved this cake, and he is not normally a “cake person”! I find your recipes to be consistently successful – thank you! Can you recommend a chocolate cake with a similar crumb/texture that would work well for a layered pinata cake? Thanks so much!
Thanks for your feedback! The cupcakes were fully cooked, but I’m starting to think I might have under mixed the batter at some point. The ingredients might not have incorporated as well as they should have.. Either way, it’s not stopping me from trying again 🙂 I love all your recipes!
I’m a HUGE fan. I love your recipes!!!! I tried this vanilla cake with your tuxedo cake to make a checkerboard cake and I found the density of the cakes to differ quite a bit. This vanilla one was more dense and firm than the tuxedo cake which was more moist and airy. I chose these two because they are both 9”, 3 layer cakes and I liked the espresso/coffee/sour cream elements of the tuxedo cake. If I were to try a different combination of chocolate vanilla cakes to make a checkerboard cake which two would you recommend? The cake was of course still delicious just trickier to put together at different densities. Or perhaps I made a mistake on the vanilla cake and it should be a similar density? Worth a second try?
Hi Kali! Two options: you can create a denser cake from the Tuxedo Cake batter. Replace the buttermilk with more sour cream and reduce the hot coffee to 1/3 cup. Or you can try to lighten up this crumb– I have several helpful tips in my How to Prevent a Dry or Dense Cake post. Give it a quick read!
This is by far the best vanilla cake. Period. My daughter Susanna made it at Christmas for a birthday cake for Jesus. Everyone thought it was so good. I made it again yesterday for my husband’s executive assistant’s birthday. It is just amazingly moist and yummy.
One small suggestion by my baking daughter, Katherine, Who has been watching the British baking show for a long time, is to beat the heck out of the icing. A minimum of eight minutes. Check out the difference!
Hi Emily, There is really too much batter here for only two cake pans which likely caused it to dry out due to the longer bake time needed and it would have been too heavy to rise properly. I’m glad you enjoyed the flavor so if you would like to try again I recommend using three cake pans as written, or for a two layer cake see recipe note #3 for my suggestion.
My father-in-law is allergic to chocolate and I make this cake for pretty much every special occasion because of it. Every time I bring up trying another recipe- maybe salted caramel? Adding a fruit flavor?- I am met with resistance. The love for this perfect recipe is just too great.
I made this as a six layer rainbow cake and it was beautiful and delicious!
If I want to make it a dulce de leche cake could I replace about 1/2 cup buttermilk with the dulce de leche and otherwise keep it the same? Thank you!
Hi Anita! That would require some testing. You may enjoy my burnt sugar cake (which is caramel flavored). A little different from what you’re asking, but still great flavor!
I made the recipe this weekend and I was more than satisfied. I had doubts about doing it in an 8×3 mold, so I decide to experiment. I filled the mold 2/3 and baked at 350F for 35 minutes (used the rest of the mixture for 10 cupcakes). The cake was really delicious and soft. Everyone was delighted.
Made this cake for my one year old birthday party!! Turned out great!! Thank you for this recipe and for all the great recipes you have on your website, used your recipes for all the birthday desserts and everything turned out perfect!!
Hi, can’t wait to try ,my question is I’m making this cake for a wedding cake 3 tier 12,9, &6 in with a 16in chocolate bottom cake , I was wondering if you think this cake has too soft of a crumb and I should go with the naked cake vanilla recipe or it will hold up just fine? Thank you so much
This cake will hold up just fine for tiers, especially if you use cake dowels for support.
Beautiful cake! Made this for my son’s 11th birthday, on the 8th of Jan. He absolutely loves vanilla cake, and adored this. Was so easy to make and delicious. Thank you for a wonderful recipe. Will make it again for my father in laws 80th, on the 17th of Jan. Thank you once again.
Hey sally
I’m looking to make this recipe for my daughters first birthday. I would like to make a #1 cake…the dimensions of the pan are 15.2x10x2. Would this recipe work for something like that? Should I double it?
Thank you! Love your recipes!!!!!
Hi Sarah, I would love to help but unfortunately without testing that specific pan I’m unsure of how much batter you need. I would assume that this batter would fit (or even have too much – which you can use for some extra cupcakes) but let me know if you try!
I’ve made this cake twice now and it really is a fantastic recipe! I just divided the batter into two nine inch tins and baked for 50 minutes. Also, I found the flavour a little too intense the first time, since the frosting is also very, very intensely flavoured. So I reduced the amount of sugar, salt and vanilla essence that went into the cake the second time around and it was perfect. Thank you for the recipe and all the tips that ensured success!
Hi what is the difference between the vanilla cake and the white cake? I want to make a two tiered birthday cake and the bottom be vanilla for rainbow colors but it says to maybe use the white cake recipe so it’s denser. Would it be denser if I use the vanilla cake recipe with ap flour? Also I’ve always used organic ap flour and everything tastes great. Should I try it both ways? I’m a chocolate lover so wasn’t sure if the white cake recipe is too bland. Thanks.
Hi Christina! My white cake is fluffier (and pristine white!). This vanilla cake has a more traditional buttery crumb– it also yields slightly more batter and is slightly more dense (not much). Both cakes are soft, moist, and flavorful. This vanilla cake would be a little better as a bottom tier. I recommend sticking with cake flour.
Amazing cake. Family loved it. Will definitely make it again and again…
Made this for a party, turned out great. Thank you!
It’s AAAAAMAZZING!!!!!!!!
Hi Sally,
I made this cake for a Thanksgiving lunch at my office. It was a huge hit! Everyone loved it. No left overs.
Thank you.
This really was the best vanilla cake I’ve tried! I spaced it over 3 x 7 inch tins as that’s what I needed and baked beautifully but shrank the last couple minutes in the oven! Any tips? Cooked too long ?