The Best Vanilla Cake Ever

This homemade vanilla cake is everything you want in a classic dessert moist, flavorful, and perfectly sweet. Made completely from scratch, it delivers bakery-quality results that will make any occasion special. The buttermilk adds tenderness while real vanilla extract infuses every bite with warm, aromatic flavor.

I first developed this recipe when planning my daughter's fifth birthday. After testing countless versions, this one brought tears to my eyes when I saw her face light up at the first bite. Since then, it has become our family tradition for every celebration.

Ingredients

• Salted butter: Provides richness and helps create that tender crumb. Make sure it's properly softened for easy creaming
• Vegetable oil: Works alongside butter to keep the cake exceptionally moist for days
• Granulated sugar: Sweetens perfectly without overwhelming the delicate vanilla flavor
• Buttermilk: The secret weapon for incredible tenderness. The acidity creates a velvety texture
• Room temperature eggs: Incorporate better into the batter. Cold eggs can cause the batter to curdle
• Pure vanilla extract: Worth splurging on for this recipe. The flavor is the star of the show
• Cake flour: Has lower protein content than all purpose flour, resulting in a lighter, more delicate crumb
• Baking powder: Provides the perfect rise without the metallic taste some cakes develop
• Salt: Enhances all the flavors and balances the sweetness. Never skip it

Step-by-Step Instructions

Prepare the pans:

Preheat your oven to exactly 350°F and take time to properly prepare your cake pans. A thin layer of butter followed by parchment paper circles ensures your cakes will release perfectly. The parchment is non negotiable for professional results.

Create the base:

Cream the butter, oil and sugar for a full 3 minutes until the mixture becomes noticeably lighter in color and texture. This incorporates air into the batter which helps create that perfect crumb structure. Many bakers rush this step, but patience here makes all the difference.

Add wet ingredients:

Incorporate the room temperature buttermilk, eggs and vanilla at low speed. The mixture might look slightly curdled, but that is completely normal. The warmth of the room temperature ingredients helps them blend more seamlessly and prevents the butter from solidifying.

Finish the batter:

Add your dry ingredients and mix just until combined. Overmixing at this stage develops gluten which can make your cake tough. The gentle folding with a rubber spatula ensures all ingredients are incorporated without overworking the batter.

Bake to perfection:

Divide the batter evenly between pans and bake until a toothpick comes out clean. The cake edges will begin to pull away from the sides of the pan slightly. Let the cakes cool completely in the pans before attempting to remove them to prevent breaking.

The pure vanilla extract is truly the heart of this recipe. I discovered this after years of using imitation vanilla in my baking. The first time I splurged on a high quality Madagascar vanilla, my husband actually asked what I had done differently to make the cake taste so incredible. That moment convinced me some ingredients are worth the investment.

Make Ahead and Storage Options

This cake actually improves with a day of rest, making it perfect for advance preparation. After baking and cooling completely, wrap individual unfrosted layers tightly in plastic wrap, then aluminum foil. Store at room temperature for up to 2 days or freeze for up to 2 months. When ready to use frozen layers, thaw overnight in the refrigerator still wrapped, then bring to room temperature before frosting.

Once frosted, store the cake in an airtight container at room temperature for up to 4 days. The buttermilk and oil help maintain moisture even after several days, which is why this has become my go to recipe for busy weeks when I need to prepare dessert in advance.

Perfect Pairings

This vanilla cake pairs beautifully with almost any frosting, but my family favorites include classic vanilla buttercream, chocolate ganache, or fresh strawberry cream cheese frosting. For an elegant dessert, try filling the layers with lemon curd or raspberry preserves before frosting the exterior.

To elevate a simple slice, serve with fresh berries and a dollop of whipped cream. For special occasions, I often make a simple sugar syrup infused with a splash of rum to brush over the layers before frosting, which adds another dimension of flavor and moisture.

The History Behind the Recipe

Vanilla cake has been a staple of American celebrations since the 1800s when vanilla extract became widely available. Before this, vanilla was an extremely expensive ingredient reserved for the wealthy. This recipe honors that classic American tradition while incorporating modern techniques for improved texture.

The combination of butter and oil is actually a baking trick borrowed from professional pastry chefs who understand that butter provides flavor while oil ensures moistness. The result is a cake that maintains the perfect balance of tradition and innovation.

Frequently Asked Questions

→ How can I ensure my vanilla cake is moist?

Use room temperature ingredients like buttermilk and eggs, as they mix well and create a smooth batter. Additionally, avoid overbaking the cake by checking for doneness with a toothpick after 25 minutes.

→ Can I substitute buttermilk with regular milk?

Yes, buttermilk adds a tender texture and tangy flavor. To mimic it, mix 1 tablespoon of white vinegar or lemon juice into 1 cup of milk and let it sit for 5 minutes.

→ Can I use all-purpose flour instead of cake flour?

You can, but cake flour creates a softer crumb. For substitution, measure 1 cup of all-purpose flour, remove 2 tablespoons, and replace with 2 tablespoons of cornstarch. Sift together before use.

→ What’s the best way to assemble the cake layers?

Allow the cakes to cool completely before removing them from the pans. Use frosting between layers to stack evenly, and frost the top and sides for a smooth finish.

→ How should I store leftover vanilla cake?

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze slices wrapped in plastic wrap for up to 1 month.