Best Vanilla Cake Recipe

While this Vanilla Cake Recipe might sound simple, but there’s nothing boring about it.

This cake recipe is soft, fluffy, and full of that buttery vanilla goodness we all crave.

The best part? It’s easy to whip up, so you can have a homemade cake on the table without stressing over fancy steps or hard-to-find ingredients.

Finished off with frosting and sprinkles, it’s perfect for birthdays, holidays, or when you want something sweet with your afternoon coffee.

Vanilla Cake Ingredients 

Be sure to scroll down to the bottom of the post to print the full recipe with all the ingredients and step-by-step instructions, so you’ll have it handy while you bake.

• All-Purpose Flour – The base of the cake that gives it shape. It’s simple, reliable, and makes the crumb nice and soft.
• Whole Milk – Keeps the cake moist and adds just the right touch of richness.
• Egg Whites – These make the cake light and fluffy while keeping the color pale and pretty.
• Pure Vanilla Extract – The flavor that ties it all together and gives the cake that cozy, sweet aroma we all love.

And of course, the other pantry staples—baking powder, salt, sugar, and vegetable oil—do their part too. They make the cake rise, balance the flavors, add sweetness, and lock in moisture for that soft, melt-in-your-mouth texture.

How to Make a Vanilla Layer Cake

• Let the milk, butter, and eggs sit out for a bit before baking — room temperature ingredients blend together much smoother this way.
• Start by whisking together the dry ingredients—flour, baking powder, and salt.
• In a separate bowl, beat the sugar, oil, and vanilla with egg whites until smooth, then alternate mixing in the dry ingredients and milk.
• Once the dry ingredients are in, mix just until combined. This keeps your cake soft and fluffy.
• Divide the batter between two prepared 8-inch pans and bake at 350°F for about 30 minutes, until golden and a toothpick comes out clean.
• Let the cakes cool before frosting with a vanilla buttercream.

• Spread a thin layer of frosting first to lock in crumbs, chill it, then go back with the final coat for a clean finish.
• Finish with your favorite toppings—we used fresh blueberries and raspberries for a pretty, simple touch.

Fix baking fails fast with this handy troubleshooting guide.

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If you love baking cakes, you’ll want to check out these other helpful ideas too!

• Frosting recipes like Chocolate Buttercream or Whipped Cream Frosting can add a whole new flavor twist to your vanilla cake.
• Cake Decorating Basics will give you simple tips and tricks to make your cake look just as good as it tastes.
• Vanilla cupcakes are light, fluffy, and perfect for any occasion, whether you top them with buttercream, sprinkles, or keep them simple and sweet.
• Learn how to turn a vanilla cake into chocolate by adding cocoa powder and a few simple adjustments for a rich, chocolatey twist on a classic.

Vanilla Cake Recipe

Bake a vanilla cake that’s moist, fluffy, and bakery-worthy every time. Easy step-by-step instructions make this a no-fail recipe you’ll love. 

Print Pin Rate

Course: desserts

Cuisine: American, Cake

Keyword: Best vanilla cake recipe, Can I add cocoa powder to vanilla cake mix, classic vanilla cake recipe

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Cooling Time: 45 minutes minutes

Servings: 8

Author: momma lew

Ingredients

Cake Ingredients:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 ½ cups granulated sugar
• 1 cup whole milk
• ¾ cup vegetable oil
• ¾ cup egg whites
• 1 tablespoon pure vanilla extract

Frosting Ingredients:

• 4 cups powdered sugar
• 2 sticks unsalted butter
• 1 tablespoon pure vanilla extract

Instructions

• Preheat oven to 350 degrees F. 
• Spray two 8” round cake pans with nonstick cooking spray and line with a circle parchment paper insert. 
• Mix together the dry ingredients: flour, baking soda and salt.
• In a larger separate bowl, mix the wet ingredients together: sugar, vegetable oil, butter. 
• Add in the eggs and vanilla and beat with an electric mixer until combined nicely.
• Next, add in half of the dry ingredients to the bowl with the wet ingredients. Don’t overmix. 
• Add in the milk slowly while mixing.
• Finally, mix in the remaining dry ingredients.
• Divide the cake batter evenly between the two cake pans.
• Bake the cakes for about 30 minutes until golden brown or until a toothpick inserted into the center of the cake comes out clean.
• Allow the cakes to cool in the pans for about 10-15 minutes, then remove them from the pans and place them on a cooling rack to cool completely before frosting.
• Next, mix up the frosting and then frost the cake. The frosting is easy to mix up using a handheld mixer. 
• Slowly combine the powdered sugar, butter and vanilla.
• Start frosting the naked cake with a crumb coat.
• Place the cake in the refrigerator for about 20-30 minutes to allow the crumb coat to set. This helps firm up the frosting and locks in any loose crumbs.
• Once the crumb coat has set, apply a thicker layer of frosting to the cake. Start with the top, then move to the sides. Use the offset spatula to smooth the frosting for an even finish.
• Top your frosted cake with embellishments to decorate the cake.

Notes

Keep the cake covered at room temperature for up to 2 days, or in the fridge for about 4–5 days.