Move over, boxed mix—there’s a new hero in town and it’s none other than the Homemade Vanilla Cake of your dreams. I’m toeing a VERY fine line between confidence and cockiness here, but trust me when I say this is the Best Vanilla Cake Recipe you’ll ever bake. Yes, I shouted it from the rooftops. No, the neighbors didn’t care. (Their loss.)
What makes this cake so magically irresistible? Picture the light, airy crumb of a white cake meeting the rich, moist tenderness of a yellow cake—that perfect hybrid we’re calling Tender Vanilla Cake. Add to that both vanilla bean paste and classic vanilla extract, and you’ve got flecks of real vanilla swirling through every bite. It’s like the kind of treat you’d snag at a fancy patisserie (yes, I’m talking Peggy Porschen Cakes vibes), but made right in your kitchen.
Room temperature ingredients are non-negotiable. Seriously, don’t skip this step. When your eggs and dairy hit room temp, they cream together beautifully, trapping air that expands during baking. The result? A cake so fluffy and Smooth Cake-like, you’ll wonder if you’ve opened a portal to bakery heaven. IMO, this tip alone turns a meh cake into a showstopper.
Why both butter AND oil? Butter brings that classic, rich flavor, while oil ensures moisture that sticks around bite after bite. Trying to swap extra butter for oil? Nope—your cake will thank you with dryness. The combo of both fats is what gives you the Perfect Vanilla Cake texture: tender, lasting moisture, and enough structure to hold a thick layer of frosting (or a decadent drizzle of Vanilla Fudge, FYI).
Now, let’s talk pans. Want a three-layer celebration? Divide the batter among three 8″ or 9″ rounds and bake 20–25 minutes, or until a toothpick comes out clean. Craving cupcakes? Fill 24 muffin cups, bake 15–18 minutes, and voilà—mini Bakery Style Cake delights. Sticking to a 9×13 pan? Bake for 30–35 minutes. Easy, right?
Allow cakes to cool completely before frosting. Otherwise, your buttercream will melt into a gooey mess faster than you can say “sprinkles.” I used classic vanilla buttercream here, but hey—it pairs just as beautifully with chocolate, strawberry, or even a tangy cream cheese frosting. Get creative!
So, what’s the verdict? This Vanilla Cake Recipe is sturdy enough to support elaborate decorations or simple enough for an impromptu treat at 3 a.m. (No judgment.) The crumb stays moist for days, the flavor stays potent, and the texture stays smooth and inviting. Seriously, why would you use any other recipe?
You might be asking, “Is it really that easy?” Yes, friend—it is. No fancy equipment required. No unicorn tears. Just pantry staples and your trusty bowl and mixer. If you’ve ever wished for a Homemade Vanilla Cake that rivals the bakery down the street, your wish has officially come true.
Ready to bake like a boss? Grab that mixing bowl and let’s get started on the Best Vanilla Cake Recipe of your life. Trust me, once you taste this triumph of simplicity and flavor, you’ll never look back. Your next celebration, snack attack, or “just because” moment is about to get a serious upgrade—so bake on!
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Homemade Vanilla Cake – Tender, Smooth & Perfect for Any Occasion
- Total Time: 40 minutes
- Yield: 8
Ingredients
For the Cake Batter
- ½ cup (1 stick) unsalted butter, softened to room temperature
- ½ cup neutral oil (vegetable or canola)
- 1½ cups granulated sugar
- 4 large eggs, brought to room temperature
- 1 tablespoon pure vanilla extract
- 2–3 teaspoons vanilla bean paste (optional, but adds extra depth)
- 3¼ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 1¼ cups buttermilk, at room temperature
For the Vanilla Buttercream
- 2 sticks unsalted butter, softened
- 2 teaspoons pure vanilla extract
- ¼ cup heavy cream or whole milk
- 5 cups powdered sugar, sifted
- Sprinkles, for decorating (optional)
Instructions
- Prep the Oven and Pans
- Heat your oven to 350°F (175°C).
- Grease two 9″ round cake pans with nonstick spray.
- Cut two parchment rounds to fit the bottoms; place them in the pans, then give the pans and sides one more light spray.
- Cream the Fats and Sugar
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, oil, and granulated sugar on medium-low until light and silky, about 1–2 minutes.
- Add Eggs & Vanillas
- With the mixer running, add the eggs one at a time, beating well after each addition.
- Pour in the vanilla extract and, if you’re using it, the vanilla bean paste. Scrape down the bowl to ensure everything is evenly combined.
- Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt until uniformly blended.
- Build the Batter
- Alternating between the dry mix and the buttermilk, add them to the mixer: start with one-third of the flour blend, then half the buttermilk, another third of the flour, the remaining buttermilk, and finish with the last of the flour.
- Mix on low speed just until the batter is smooth and lump-free. Don’t overmix!
- Bake
- Divide the batter evenly between your prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Let the cakes cool in their pans for 10 minutes, then gently turn them out onto a wire rack to cool completely before frosting.
- Make the Vanilla Buttercream
- In a clean mixer bowl, whip the softened butter and vanilla extract until creamy.
- Gradually add the powdered sugar, about a cup at a time, alternating with splashes of heavy cream, until your frosting is fluffy and spreadable.
- Assemble & Decorate
- Place one cake layer on your serving plate. Spread a generous layer of buttercream over the top.
- Stack the second cake layer on top, then frost the top and sides to your liking.
- Finish with colorful sprinkles if you’d like a playful touch.
Notes
Tips & Variations
- 9×13 Pan: Pour all the batter into a greased 9×13″ pan and bake 30–35 minutes, or until done.
- Cupcakes: Fill 24 liners about two-thirds full and bake 15–18 minutes.
- Three Layers: Split the batter among three 8″ or 9″ pans and bake each for 20–25 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Desserts