Moist and Fluffy Vanilla Cake is the perfect all-purpose cake—soft, tender, and full of delicate vanilla flavor. This versatile classic works beautifully as a layer cake, sheet cake, or even cupcakes. Whether served plain with tea or dressed with buttercream for a celebration, this cake always delivers comfort and satisfaction.
Why You’ll Love This Recipe
This cake is incredibly light and tender, thanks to a combination of cake flour, butter, and oil. The balance of ingredients ensures moisture without heaviness, and the vanilla flavor is bold yet elegant. With its adaptable structure, it’s the perfect base for birthdays, holidays, or just a delightful afternoon treat.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Vanilla Cake:
113 ml milk
85 ml canola oil or vegetable oil
170 ml whole milk (to be mixed with eggs)
1 tablespoon vanilla extract
3 large eggs, at room temperature
368 g (13 oz) cake flour
368 g (13 oz) granulated sugar
14 g baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
227 g (8 oz) unsalted butter, softened to room temperature (not melted)
For the Easy Buttercream Frosting:
454 g (16 oz) powdered sugar
3 egg whites
2 teaspoons vanilla extract
454 g (16 oz) unsalted butter, softened to room temperature (not melted)
1/4 teaspoon salt
Directions
For the Cake:
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans or one 9×13-inch pan with parchment paper.
Prepare wet ingredients:
In a bowl, mix 113 ml milk with the oil.
In a separate bowl, whisk together 170 ml milk, eggs, and vanilla extract until smooth. Set both mixtures aside.
Combine dry ingredients:
In a large mixing bowl, sift together cake flour, sugar, baking powder, baking soda, and salt.
Cream the butter:
Add the softened butter to the dry ingredients and beat on low speed until the mixture looks sandy.
Add oil and milk mixture:
Pour in the oil and milk blend. Beat on medium speed until the batter is smooth and fluffy (about 1–2 minutes).
Incorporate egg mixture:
Gradually add the egg-milk-vanilla mixture in two parts, beating until well combined after each addition.
Bake:
Pour the batter evenly into the prepared pan(s).
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the Easy Buttercream Frosting:
Whip egg whites:
In a clean, grease-free bowl, beat the egg whites until frothy.
Add sugar:
Gradually add powdered sugar and continue beating until the mixture is thick and glossy.
Add butter:
Add the softened butter, one tablespoon at a time, beating continuously until smooth.
Finish flavoring:
Add vanilla extract and salt, and beat until light and fluffy.
Frost the cake:
Once the cake is completely cool, frost the top and sides using a spatula or piping bag.
Servings and timing
This recipe yields approximately 12 servings.
Preparation time: 25 minutes
Baking time: 30–35 minutes
Cooling and frosting time: 45 minutes
Total time: About 1 hour 45 minutes
Variations
Lemon Vanilla Cake: Add 1 tablespoon of lemon zest to the batter and a teaspoon of lemon juice to the frosting.
Coconut Vanilla Cake: Replace 1/4 of the milk with coconut milk and fold in shredded coconut.
Chocolate Swirl: Add cocoa to a portion of the batter for a marbled effect.
Jam Layer: Spread a thin layer of fruit jam between cake layers before frosting.
Cupcakes: Bake in a muffin tin for 18–22 minutes for perfect vanilla cupcakes.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days.
To freeze, wrap slices or whole unfrosted layers tightly in plastic and freeze for up to 2 months. Thaw in the refrigerator overnight.
Frosted cake can also be frozen, but texture may change slightly upon thawing.
FAQs
Can I use all-purpose flour instead of cake flour?
Yes, but the texture will be slightly denser. To make a cake flour substitute, remove 2 tablespoons from each cup of all-purpose flour and replace with cornstarch.
Is the frosting safe with raw egg whites?
For safety, use pasteurized egg whites or substitute with meringue powder and water.
Can I use salted butter?
Yes, but reduce the added salt in both the cake and frosting recipes.
Can I make this cake in advance?
Yes. The cake layers can be baked and stored (wrapped) for up to two days in the fridge or frozen for longer.
What can I use instead of whole milk?
You can substitute with 2% milk, but avoid skim milk for best results.
Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works perfectly. Just ensure to beat thoroughly for a smooth texture.
How do I get flat cake layers?
Use bake-even strips or level the cake tops with a serrated knife once cooled.
Can I flavor the frosting differently?
Yes. Try almond extract, lemon extract, or even cocoa powder for variety.
Why is my cake dry?
Overbaking or too much flour can cause dryness. Measure carefully and check doneness early.
Can I color the frosting?
Absolutely. Use gel food coloring for vibrant, smooth results.
Conclusion
Moist and Fluffy Vanilla Cake is the go-to recipe for a versatile, delicious, and elegant dessert. With its tender crumb and luscious buttercream, it’s a reliable choice for any baker looking to create a standout cake. Whether you enjoy it plain or dress it up for a special event, this vanilla cake will quickly become a staple in your recipe collection.
Moist and Fluffy Vanilla Cake
- Total Time: 55 minutes
- Yield: 10–12 servings
- Diet: Vegetarian
Description
This Moist and Fluffy Vanilla Cake is a timeless classic with a tender crumb, rich buttery flavor, and soft texture. Perfect for pairing with coffee or tea, it’s versatile enough for birthdays, weddings, or everyday treats. Whether baked as a sheet cake, round, or layered creation, this vanilla cake delivers bakery-quality results every time. Vanilla cake recipe, fluffy cake, soft vanilla sponge, homemade birthday cake, buttercream cake, classic white cake
Ingredients
For the Vanilla Cake:
-
113 ml milk
-
85 ml canola oil or vegetable oil
-
170 ml whole milk (to be mixed with eggs)
-
1 tbsp vanilla extract
-
3 large eggs, room temperature
-
368 g (13 oz) cake flour
-
368 g (13 oz) granulated sugar
-
14 g baking powder
-
1/4 tsp baking soda
-
1/2 tsp salt
-
227 g (8 oz) unsalted butter, softened (not melted)
For the Easy Buttercream Frosting:
-
454 g (16 oz) powdered sugar
-
3 egg whites
-
2 tsp vanilla extract
-
454 g (16 oz) unsalted butter, softened
-
1/4 tsp salt
Instructions
-
Preheat oven to 350°F (175°C). Grease and flour your cake pan(s).
-
Whisk together 113 ml milk, oil, and vanilla. In a separate bowl, mix whole milk and eggs.
-
Sift flour, sugar, baking powder, baking soda, and salt into a large bowl.
-
Beat in softened butter to the dry ingredients until the texture resembles fine crumbs.
-
Gradually add the milk-oil mixture, mixing until incorporated.
-
Add egg-milk mixture in parts, beating well after each addition.
-
Pour the batter into prepared pans and bake for 30–35 minutes, or until a toothpick comes out clean.
-
Cool completely on a wire rack before frosting.
For the Buttercream Frosting:
-
In a bowl, beat softened butter until creamy.
-
Add powdered sugar gradually, mixing well.
-
Mix in egg whites, vanilla extract, and salt until light and fluffy.
-
Frost the cooled cake and decorate as desired.
Notes
-
For extra moistness, brush cake layers with simple syrup before frosting.
-
Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days.
-
Can be frozen (unfrosted) for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American