This Very Best Vanilla Cake is soft, fluffy, and unbelievably moist for days. Made with whipped eggs, real vanilla, and a hot milk-butter method, this cake delivers bakery-style texture with pure vanilla flavor. It’s the ultimate go-to vanilla cake for birthdays, celebrations, or anytime you want a flawless classic cake.
Why You’ll Love This Recipe
- Stays moist for up to 4 days
- Light, tender crumb with rich vanilla flavor
- Perfect for layer cakes, sheet cakes, or cupcakes
- Reliable, foolproof method
- Bakery-quality results at home
Ingredients
Vanilla Cake
- 2 cups all-purpose flour (cake flour works too)
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 4 large eggs, room temperature
- 1 1/2 cups caster or granulated sugar
- 115 g (1/2 cup) unsalted butter, cubed
- 1 cup full-fat milk
- 3 teaspoons vanilla extract
- 3 teaspoons vegetable or canola oil
Vanilla Buttercream
- 225 g (2 sticks) unsalted butter, softened
- 500 g powdered sugar, sifted
- 3 teaspoons vanilla extract
- 2–4 tablespoons milk, as needed
Instructions
Preparation
- Preheat oven to 350°F (180°C). Place rack in the middle.
- Grease and line two 8-inch (20 cm) round cake pans.
Dry Ingredients
3. Whisk flour, baking powder, and salt in a bowl. Set aside.
Egg Mixture
4. Beat eggs on medium-high for 30 seconds.
5. Slowly add sugar over 45 seconds while beating.
6. Continue beating for 7 minutes until pale, thick, and tripled in volume.
Milk-Butter Mixture
7. Heat milk and butter together until butter is fully melted and hot.
Finish Batter
8. Add flour to egg mixture in 3 additions on low speed, mixing just until combined.
9. Pour hot milk mixture into empty flour bowl. Add vanilla and oil.
10. Whisk in about 1½ cups of egg batter to lighten the milk mixture.
11. With mixer on low, slowly pour milk mixture into egg batter.
12. Scrape bowl and mix briefly until smooth and pourable.
Bake
13. Divide batter between pans. Tap pans on counter to remove air bubbles.
14. Bake for 30 minutes or until golden and a toothpick comes out clean.
Cool & Frost
15. Cool in pans 15 minutes, then turn out onto racks to cool completely.
16. Frost once fully cooled.
Vanilla Buttercream
17. Beat butter on high for 3 minutes until pale and fluffy.
18. Gradually add powdered sugar, then beat on high for 3 minutes.
19. Add vanilla and milk as needed. Beat until smooth and spreadable.
Tips & Tricks
- Use high-quality vanilla for best flavor
- Do not overmix flour to keep crumb tender
- Cake layers flatten naturally when cooled upside down
- Sift powdered sugar for ultra-smooth buttercream
Details
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 2 eight-inch cake layers
- Category: Dessert
- Method: Baking
- Cuisine: Classic
- Difficulty: Medium
- Dietary Notes: Halal-friendly, vegetarian
Notes
This vanilla cake pairs beautifully with buttercream, whipped cream, fresh berries, lemon curd, or jam. It’s sturdy enough for stacking and decorating.
Nutrition (Approximate per slice)
- Calories: 420
- Protein: 6g
- Carbohydrates: 52g
- Fat: 20g
FAQ
Why does this cake stay moist so long?
The whipped egg structure and hot milk method lock in moisture.
Can I make cupcakes?
Yes, bake at 350°F for 18–20 minutes.
Can I use oil instead of butter?
Butter is key for flavor, but partial oil helps moisture.
Can I make this ahead?
Yes, layers can be wrapped and stored up to 2 days unfrosted.
Is this good for fondant cakes?
Yes, it’s sturdy enough for fondant.
Storage
- Room Temperature: 2 days frosted
- Refrigerator: Up to 5 days
- Freezer: Wrap unfrosted layers up to 2 months
Similar Recipes
My Very Best Vanilla Cake (Stays Moist 4 Days!)
Ingredients
Vanilla Cake
- 2 cups all-purpose flour cake flour works too
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 4 large eggs room temperature
- 1 1/2 cups caster or granulated sugar
- 115 g 1/2 cup unsalted butter, cubed
- 1 cup full-fat milk
- 3 teaspoons vanilla extract
- 3 teaspoons vegetable or canola oil
Vanilla Buttercream
- 225 g 2 sticks unsalted butter, softened
- 500 g powdered sugar sifted
- 3 teaspoons vanilla extract
- 2 –4 tablespoons milk as needed
Instructions
Preparation
- Preheat oven to 350°F (180°C). Place rack in the middle.
- Grease and line two 8-inch (20 cm) round cake pans.
Dry Ingredients
- Whisk flour, baking powder, and salt in a bowl. Set aside.
Egg Mixture
- Beat eggs on medium-high for 30 seconds.
- Slowly add sugar over 45 seconds while beating.
- Continue beating for 7 minutes until pale, thick, and tripled in volume.
Milk-Butter Mixture
- Heat milk and butter together until butter is fully melted and hot.
Finish Batter
- Add flour to egg mixture in 3 additions on low speed, mixing just until combined.
- Pour hot milk mixture into empty flour bowl. Add vanilla and oil.
- Whisk in about 1½ cups of egg batter to lighten the milk mixture.
- With mixer on low, slowly pour milk mixture into egg batter.
- Scrape bowl and mix briefly until smooth and pourable.
Bake
- Divide batter between pans. Tap pans on counter to remove air bubbles.
- Bake for 30 minutes or until golden and a toothpick comes out clean.
Cool & Frost
- Cool in pans 15 minutes, then turn out onto racks to cool completely.
- Frost once fully cooled.
Vanilla Buttercream
- Beat butter on high for 3 minutes until pale and fluffy.
- Gradually add powdered sugar, then beat on high for 3 minutes.
- Add vanilla and milk as needed. Beat until smooth and spreadable.
Notes
Conclusion
This Very Best Vanilla Cake truly lives up to its name. Moist, fluffy, and deeply flavorful, it’s a timeless recipe you’ll turn to for every special occasion.