THE BEST VANILLA CAKE RECIPE

Name: The Best Vanilla Cake Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 2 h 20 min
Yield: 20-24
Ingredients: 9 tbsp (130 grams) unsalted butter; 0.5 cups (115 grams) vegetable oil; 2 7/8 cups (450 grams) sugar; 5 large eggs; 1 tsp sea (or kosher) salt; 1 tsp baking powder; 1 tbsp pure vanilla extract; 2.2 cups (520 grams) all-purpose flour; 1 cup (250 ml.) full-fat milk

Cake

Mar 30

Written By Sasha Nary

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If you’re on the hunt for the ultimate vanilla cake recipe that’s about to become your new best friend, you’ve hit the jackpot! This isn’t just any vanilla cake—it’s the classic recipe that’s fluffy, moist, and bursting with so much vanilla goodness, you'll want to make it every single day.

Imagine layers of cake so soft and light, they practically melt in your mouth. This vanilla cake is like a warm hug in dessert form, perfect for any occasion. Whether you’re dreaming up a grand celebration or simply craving a slice of something sweet to brighten your day, this recipe has got you covered. Plus, it's incredibly versatile—ready to be dressed up with all your favorite flavors and frostings.

So, get ready to whip up a cake that’s not just delicious but also destined to become your go-to for all things sweet and special.

Reasons to Love This Vanilla Cake

Classic Flavor: This vanilla cake boasts the rich, buttery vanilla taste that never goes out of style. It’s the quintessential cake you can always count on to satisfy your sweet tooth.
Fluffy Texture: Each bite is a light, airy cloud of cake goodness. It’s so fluffy that it practically melts in your mouth, making it the perfect treat for any occasion.
Versatile Base: Whether you’re a frosting fanatic, a fruit lover, or a fan of decadent chocolate, this cake is your blank canvas. It pairs beautifully with all sorts of frostings, fillings, and toppings!

Ingredients

9 tbsp (130 grams) unsalted butter
0.5 cups (115 grams) vegetable oil
2 7/8 cups (450 grams) sugar
5 large eggs
1 tsp sea (or kosher) salt
1 tsp baking powder
1 tbsp pure vanilla extract
2.2 cups (520 grams) all-purpose flour
1 cup (250 ml.) full-fat milk

Tools and Equipment

Stand Mixer with Whisk Attachment: Your best friend for creating that perfectly fluffy batter.
Cake Pans: Grab your 6” or 8” round pans, grease them up, and get ready for cake magic!
Cooling Rack: This is key for cooling your cakes evenly and avoiding that dreaded soggy bottom.
Cling Film: Wrap those cakes up for storage or freezing—keep them fresh and ready to enjoy!
Sifter: For smooth, clump-free flour and sugar.
Spatula: Essential for mixing, spreading, and general cake handling.
Toothpick: The classic tool for checking if your cakes are baked to perfection.

Instructions

Preheat oven to 325 degrees Farenheight.
Beat the oil, butter, and sugar together with whisker attachment on high speed for about 5 min until light and fluffy.
Add the eggs, one at a time, while continuously whisking on low speed, scraping down the bowl in between.
Sift the dry ingredient together and set aside. Combine the wet ingredients together.
Add the dry ingredients to the mixer, alternating with the wet. You want to have 3 parts of dry, two parts of wet.
Split the batter into greased cake pans.
Bake at 325 F for 45-55 min for 6” or 8" cake pans, until inserted toothpick comes out clean/dry with just a few crumbles on it. Do not open your oven during the first 30 minutes of your baking, otherwise, your cakes may not rise. Baking times may vary based on the strength of your oven and the quality/size of your baking pans.
Once cooked, flip the cakes onto a cooling rack, remove the baking pans after 15 minutes, and allow to cool completely (for at least 1 hour), then wrap in cling film and freeze/refrigerate overnight until ready to use.

Tips for Success

Chill the Cakes: Let your cakes cool completely before wrapping. This helps avoid that soggy texture we all want to steer clear of.
Don’t Peek: Keep that oven door closed for the first 30 minutes. Opening it too early can mess with your cake’s rise.
Alternate Wet and Dry: For a smooth batter, add dry and wet ingredients alternately. It’s the secret to a perfectly blended cake mix.

Troubleshooting Tips

Batter Too Thick?: Add a splash of milk to loosen it up and get that batter to the perfect consistency.
Cakes Sticking?: Make sure your pans are well-greased and that your cakes have cooled before you try to remove them.
Uneven Baking?: Rotate your pans halfway through baking. This helps ensure that every slice is baked evenly.

Variations

Lemon Vanilla Cake: Add some lemon zest and a splash of lemon juice for a zesty, refreshing twist.
Almond Vanilla Cake: Swap in almond extract for a nutty flavor that pairs beautifully with the vanilla.
Berry Vanilla Cake: Fold in fresh or frozen berries for a delightful fruity burst.

Storing and Serving

Storing: Wrap your cooled cakes in cling film and store them in the refrigerator for up to 3 days. You can also freeze them for up to 3 months—perfect for prepping ahead!
Serving: Let your cakes come to room temperature before serving. They’re great for celebrations or as a comforting treat whenever you need a little sweet pick-me-up.

More Decorating Ideas

Classic Frosting: Top with your favorite buttercream or cream cheese frosting for a timeless, irresistible finish.
Fresh Fruit: Garnish with fresh fruit or a dusting of powdered sugar for a touch of elegance.
Chocolate Ganache: Drizzle some chocolate ganache over the top for an indulgent, decadent treat.

Pairing Suggestions

Coffee: A rich coffee pairs perfectly with the sweet, comforting vanilla flavor.
Tea: Enjoy with a light herbal tea like chamomile for a relaxing afternoon treat.
Sparkling Water: A crisp, chilled sparkling water makes for a refreshing contrast to the sweetness.

Fun Trivia

Did you know that vanilla comes from orchids of the genus Vanilla? Originally from Mexico, this beloved flavor has been a favorite in sweet treats for centuries. Every bite of this vanilla cake is a delicious nod to its rich history!