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.
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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
- Using cold butter
- Overmixing batter
- Opening oven door early
- Incorrect oven temperature
- Skipping crumb coat