VANILLA CAKE Recipe – Soft Fluffy Vanilla Cake

There is something timeless about a perfect vanilla cake. It’s simple, elegant, and comforting. Yet baking a truly soft, fluffy vanilla cake that tastes rich and moist can take real technique. After months of testing, adjusting, and baking countless layers, this recipe delivers a bakery-quality vanilla cake that anyone can make at home.

This cake is light, tender, and packed with natural vanilla flavor. It pairs beautifully with any frosting or filling and works for birthdays, weddings, celebrations, or simple weekend baking.

If you have been searching for a reliable vanilla cake recipe from scratch, this is the one you’ll keep forever.

Top Recipe Of The Week: Vanilla Pastry

Why This Vanilla Cake Works

• Ultra soft crumb
• Moist texture that stays fresh for days
• Balanced sweetness
• Strong vanilla flavor
• Easy for beginners
• Perfect for layer cakes and cupcakes

Ingredients for Vanilla Cake

Dry Ingredients

• 2 ¼ cups all-purpose flour
• ¼ cup cornstarch (corn flour)
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt

Tip: You can replace flour + cornstarch with cake flour.

Wet Ingredients

• ½ cup unsalted butter (room temperature)
• ½ cup vegetable oil
• 1⅔ cups granulated sugar
• 3 large eggs (room temperature)
• 1¼ tablespoons vanilla extract
• 1 teaspoon white vinegar
• ½ cup buttermilk
• 1 cup buttermilk (added later)

Ingredients for Vanilla Buttercream Frosting

• 1½ cups unsalted butter (room temperature)
• 3 cups powdered sugar (icing sugar)
• 1½ teaspoons vanilla extract
• 1½ tablespoons milk

Equipment Needed

• Two 8-inch cake pans
• Mixing bowls
• Hand or stand mixer
• Whisk
• Offset spatula
• Cake scraper
• Cooling rack

Step-by-Step Baking Instructions

Step 1 – Preheat and Prepare Pans

Preheat oven to 165°C (330°F) fan or 175°C (350°F) conventional.

Grease or line two 8-inch cake pans. Proper pan preparation prevents sticking and ensures even baking.

Step 2 – Sift Dry Ingredients

In a bowl, sift together flour, cornstarch, baking soda, baking powder, and salt. Whisk until evenly combined.

Step 3 – Cream Butter, Oil & Sugar

In a large bowl combine butter, vegetable oil, and sugar. Mix on medium-high speed for 2 minutes until pale and fluffy.

Why butter + oil?

• Butter gives flavor
• Oil keeps the cake moist longer

Step 4 – Add Eggs Gradually

Add eggs one at a time. Mix 10–15 seconds between each egg. Scrape bowl to ensure even mixing.

Step 5 – Add Flavor & Liquid

Mix in vanilla extract, white vinegar, and ½ cup buttermilk.

Step 6 – Fold Dry Ingredients (First Half)

Add half of the dry mixture and gently fold by hand. Do not overmix.

Step 7 – Add Buttermilk

Fold in 1 cup buttermilk gently until combined.

Step 8 – Add Remaining Dry Ingredients

Fold in remaining dry ingredients until flour disappears. Stop mixing immediately.

Step 9 – Divide and Bake

Divide batter evenly between pans. Tap pans lightly to remove air bubbles.

Bake 30 minutes or until toothpick comes out clean.

Step 10 – Cool the Cake

Cool in pans 15 minutes, then transfer to wire rack.

How to Make Vanilla Buttercream Frosting

Step 1 – Combine Ingredients

Add butter, powdered sugar, vanilla, and milk to mixer. Mix on low speed first.

Step 2 – Whip for 10 Minutes

Increase to medium-high and mix 10 minutes until silky smooth.

How to Assemble the Cake

Step 1 – Trim Layers (Optional)

Trim brown edges for clean layers.

Step 2 – Fill Cake

Place first layer on cake stand and spread frosting evenly. Add second layer and frost top.

Step 3 – Crumb Coat

Apply thin layer around cake to trap crumbs. Chill 30 minutes.

Step 4 – Final Frosting Layer

Apply final frosting and smooth edges with scraper.

Step 5 – Simple Decoration

Pipe swirls using a star tip.

Expert Baking Tips

• Use room temperature ingredients
• Do not overmix
• Measure flour correctly
• Do not overbake

Flavor Variations

• Strawberry filling
• Lemon curd
• Chocolate ganache
• Cream cheese frosting
• Fresh berries

Storage Instructions

Room Temperature

Store covered for 2 days.

Refrigerator

Store airtight for 5 days.

Freezing

Wrap unfrosted layers and freeze up to 2 months.

Nutrition Estimate (Per Slice)

• Calories: 420
• Fat: 22g
• Carbs: 52g
• Sugar: 36g
• Protein: 4g

Why Homemade Vanilla Cake Is Better

Store cakes often contain preservatives and artificial flavors. Homemade cakes offer better texture, fresher ingredients, stronger flavor, and full control over sweetness and quality.

Common Baking Mistakes to Avoid

1. Using cold butter
2. Overmixing batter
3. Opening oven door early
4. Incorrect oven temperature
5. Skipping crumb coat