Easy Vanilla Cake Recipe

A soft, tender vanilla cake that tastes like pure celebration.

I still remember the first vanilla cake I ever made from scratch. It was for a small family birthday, nothing fancy — just two layers, simple frosting, and a kitchen that smelled like butter and warm sugar. 

This recipe is the one I rely on when I want a cake that’s not just light but incredibly moist. The crumb is soft, the layers rise evenly, and the flavor has that sweet, buttery warmth that never feels overly sugary. 

It’s the kind of cake you can dress up for a big celebration or keep simple with a swirl of frosting for a cozy weekend treat.

Why This Cake Turns Out Moist

The secret to a moist vanilla cake isn’t complicated — it’s balance. The right amount of fat, the right amount of liquid, and gentle mixing. Too much flour, and the cake becomes dense. Too little, and it collapses.

This recipe uses a combination of butter and oil. The butter gives flavor and structure, while the oil keeps everything soft even after chilling. The milk adds tenderness, and the eggs help the cake rise into fluffy layers that slice beautifully.

Once you master this version, every vanilla cake will feel easier.

My First Version

When I tried baking a vanilla cake years ago, I overmixed the batter. I remember folding and folding, convinced it needed more attention. The cake came out dense — almost bread-like. The flavor was good, but the texture wasn’t that dreamy softness I imagined.

A few attempts later, I learned to stop mixing as soon as the flour disappears. That small adjustment made a world of difference. Suddenly the cake rose higher, stayed lighter, and had the kind of crumb you want to sink your fork into slowly.

Now when I bake vanilla cake, I treat the batter gently, almost like I’m working with something delicate. It rewards you for it.

Ingredients

Serves 10–12

For the Cake

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup neutral oil
• 1 ½ cups granulated sugar
• 3 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 cup whole milk, room temperature

For the Frosting

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 ½ teaspoons vanilla extract
• 2 tablespoons heavy cream or milk

Prepare the Pans

Preheat your oven to 175°C / 350°F.
 Line two 8-inch round cake pans with parchment paper and lightly grease the sides.

This helps the layers release cleanly and prevents the edges from browning too much.

Mix the Dry Ingredients

In a bowl, whisk together the flour, baking powder, and salt. Don’t skip the whisking — it breaks up clumps and gives the cake a lighter texture.

Cream the Butter and Sugar

In a larger bowl, cream the softened butter and sugar until fluffy. The mixture should look lighter in color and soft in texture. This step adds air to the batter and helps the cake rise.

Add the Oil, Eggs, and Vanilla

Pour in the oil and mix until smooth. Add the eggs one at a time. Mix gently after each addition. Stir in the vanilla extract.

At this stage, the batter should look glossy and smooth.

Combine Wet and Dry

Add half of the dry mixture to the bowl, then half of the milk. Mix gently. Add the remaining dry ingredients and the rest of the milk. Stir just until everything comes together.

Stop mixing as soon as the flour disappears. A few tiny lumps are fine; they disappear in the oven.

Fill the Pans

Divide the batter evenly between the two pans. Tap each pan lightly on the counter to release air bubbles.

Bake

Bake for 26–30 minutes, or until the cake tops spring back lightly when touched. You can also test with a toothpick — it should come out clean or with a couple of soft crumbs.

Let the cakes cool in the pans for 10 minutes, then transfer them to a rack to cool completely.

The layers will look pale-golden with a soft, delicate crumb.

Make the Frosting

Cream the Butter

Beat the softened butter until smooth and slightly fluffy. This sets the foundation for the frosting to be silky and spreadable.

Add Sugar and Vanilla

Add powdered sugar one cup at a time, mixing slowly at first so it doesn’t scatter everywhere. Stir in the vanilla and a tablespoon of cream. Adjust the texture by adding a bit more cream if needed.

The frosting should be creamy, smooth, and easy to spread.

Assemble the Cake

Level the Layers (Optional)

If your cake layers have a dome, you can trim them gently to even them out. This makes stacking easier.

Frost

Place the first layer on a plate or cake stand. Spread a generous amount of frosting over the top. Place the second layer on top and frost the entire cake, smoothing the sides or swirling the frosting casually for a rustic look.

Add sprinkles, fresh berries, or leave it simple — vanilla cake doesn’t need much embellishment.

Why This Recipe Works So Well

This cake stays soft even after chilling. You can bake it the night before and frost it the next day without it drying out. The oil keeps it tender, the butter adds richness, and the eggs give strength to the layers so they don’t fall apart when slicing.

Another reason I love this recipe: it’s incredibly forgiving. If you’re new to baking, this cake is a confidence booster. If you’ve been baking for years, it’s a reliable staple that never fails.

Flavor Twists

Lemon-Vanilla

Add a teaspoon of lemon zest to the batter for a bright, citrusy flavor.

Almond Version

Replace one teaspoon of vanilla with almond extract.

Funfetti Style

Fold in ½ cup sprinkles before baking.

Berry Filling

Spread raspberry jam or sliced strawberries between the layers before frosting.

Storing Your Cake

This cake stays moist for several days. Store it covered at room temperature for up to 2 days or keep it refrigerated for up to 5 days. Let chilled cake sit at room temp before serving so the crumb softens slightly.

Can I Use 9-Inch Pans Instead of 8-Inch?

Yes. The layers will be slightly thinner and may bake a couple of minutes faster. Start checking at the 22-minute mark.

Why Did My Cake Come Out Dense?

Most likely the batter was overmixed or the flour was packed tightly into the measuring cup. Scoop flour lightly or weigh it for accuracy, and stop mixing as soon as the ingredients blend.

Super Easy Cake!

A good vanilla cake feels timeless. It’s gentle, cozy, and suitable for birthdays, holidays, or just a quiet afternoon treat. This recipe gives you layers that slice beautifully, taste buttery and soft, and hold up to any frosting. Once you try it, you’ll understand why it’s the version I return to over and over again.