The Best Vanilla Cake: Moist, Fluffy, & Easy to Make
If you’re like me, you probably grew up baking vanilla cake mixes for every occasion, whether it was from Betty Crocker, Duncan Hines, or Pillsbury. My mom and I used to whip up those boxed mixes for birthdays, holidays, and sometimes just because! Back then, we thought those cakes were the best. But once I started baking from scratch, I realized those mixes are nothing compared to this super moist and fluffy homemade vanilla cake.
Looking for the BEST Vanilla Pound Cake, we’ve got you covered.
Watch How to Make Homemade Vanilla Cake From Scratch
Never Bake from A BOX Again!
As I got older and began baking more on my own, I challenged myself to create the best vanilla cake recipe from scratch. Don’t get me wrong, cake mixes are convenient, but once you try this homemade vanilla cake recipe, you’ll never go back. It’s moist, fluffy, and packed with rich vanilla flavor.
This vanilla cake recipe is truly a labor of love. It’s the first cake recipe I ever created on my own, and now it’s a favorite for thousands of clients, including celebrities like Mary J. Blige and companies like Disney and Netflix. And let me tell you, this cake has received raving reviews from everyone who tries it!
It’s even won over those who say, “I don’t like cake.” My response is always, “You just haven’t had my vanilla cake yet.” So, let me share this recipe with you, along with some tips and tricks that will help you make the most amazing cake every time!
Why This Is the Best Vanilla Cake Recipe EVER
So what makes this vanilla cake so special? It’s all about balance—texture, moisture, and flavor. Let’s break down the ingredients and explain how each one plays an essential role:
- Cake Flour: Lower in protein than all-purpose flour, cake flour creates a tender, soft texture that’s perfect for delicate cakes. You can substitute with all-purpose in a pinch, but trust me — cake flour makes a real difference. Check out my full guide on cake flour vs. all-purpose flour for tips and substitutions.
- Baking Powder & Baking Soda: These leavening agents help the cake rise. Baking powder lifts, while baking soda works with the buttermilk to create a fluffy texture.
- Salt: Enhances flavor and balances sweetness with just a small amount.
- Granulated Sugar: Sweetens and helps create a fine crumb for a delicate structure.
- Butter: Adds rich flavor and moisture.
- Eggs + Egg Yolk: Adds richness, moisture, and binds the ingredients.
- Vanilla Bean Paste: Provides a more intense vanilla flavor and specks. Vanilla extract works too, but paste elevates the taste.
- You can also make vanilla bean paste from scratch! It’s super cost-effective and has just a few ingredients. Check out our Vanilla Bean Paste Recipe post.
- Vegetable Oil: Retains moisture, keeping the cake soft for days. Any neutral oil will work.
- Buttermilk: Adds tanginess and moisture. Its acidity helps tenderize the cake and enhances the rise.
Need a Vegan Version? Check out our viral Vegan Vanilla Cake Recipe.
Why Use Both Oil and Butter in Cakes?
Using both oil and butter in this vanilla cake is a game-changer. Butter brings that rich, classic flavor we all love, while oil provides unbeatable moisture that keeps the cake soft for days.
- Butter: Adds depth and richness, making it essential for achieving that signature vanilla cake flavor.
- Oil: Helps lock in moisture, ensuring your cake stays fresh longer. Cakes made with just butter can sometimes dry out quickly, but the oil prevents that, keeping the cake tender even after a couple of days.
By using both, you truly get the best of both worlds—butter for flavor and oil for lasting moisture.
If you want to learn more about how ingredients like these work together to create soft, bakery-style cakes, check out my full guide on how to make cakes moist and fluffy.
Now, in my Chocolate Cake Recipe, you’ll notice that we primarily use oil, and sometimes I even use all oil. That’s totally okay! In a chocolate cake, we don’t need the buttery flavor like we do in a vanilla cake. What we really want is to enhance the chocolate flavor, and butter doesn’t contribute to that the way oil does. In fact, using oil allows the chocolate to shine and keeps the cake extra moist.
Do I Need Vanilla Bean Paste for This Vanilla Cake Recipe?
No, you don’t need vanilla bean paste, but it does make a difference in the vanilla cake recipe! Vanilla bean paste provides a richer, more intense vanilla flavor and adds beautiful flecks of vanilla throughout the cake, enhancing both taste and presentation. If you don’t have vanilla bean paste on hand, you can substitute it with pure vanilla extract. While the flavor won’t be quite as deep, the cake will still turn out delicious.
And yes, you read that right! We’re using 2 tablespoons of vanilla bean paste! Many vanilla cake recipes lack a strong flavor, but we want that rich vanilla taste to shine through. This extra vanilla is what makes this cake truly special, so don’t hold back!
You can also make vanilla bean paste from scratch! It’s super cost-effective and tastes so much better. Check out our post, Vanilla Bean Paste Recipe.
The Reverse Creaming Method: The Key to Moist and Fluffy Vanilla Cake
Here’s my secret technique for a tender cake: the Reverse Creaming Method. Instead of creaming the butter and sugar together like in traditional recipes, you start by mixing the dry ingredients with the butter. This method coats the flour in fat, which helps prevent gluten development, resulting in a more tender and moist cake.
The Reverse Creaming Method has changed my baking for the better, and I highly recommend giving it a try! It’s easy to do and makes a noticeable difference in the cake’s texture.
How to Make Vanilla Cake from Scratch: Step-by-Step Guide
Preheat the Oven: Preheat your oven to 350°F (177°C) and grease three 6-inch round cake pans or two 8-inch round cake pans. I recommend using Fat Daddio’s cake pans for the best results.
Mix the Dry Ingredients: In a large bowl, whisk together the cake flour, sugar, baking powder, baking soda, and salt.
Add the Butter: Cut the softened butter into small pieces and add them to the dry ingredients. Mix until the mixture resembles small crumbs just like you would with piec crust.
Combine the Wet Ingredients: In a separate bowl, whisk together the vegetable oil, vanilla bean paste, buttermilk, eggs, and egg yolk.
Mix Wet and Dry Ingredients: Add half of the wet mixture to the dry ingredients and mix until smooth and creamy. Then, add the remaining wet mixture and continue mixing until fully combined.
Cake Pans Matter: Choosing the Right Pan for Homemade Cakes
Believe it or not, the type of cake pan you use affects the outcome of your cake. Here’s why:
- Light Metal Pans: Reflect heat, leading to a more even bake.
- Dark Metal Pans: Absorb heat, causing the cake to bake faster and potentially dry out on the edges.
I highly recommend Fat Daddio’s cake pans. They provide an even bake and help achieve that perfect cake height.
Find all of my favorite baking tools in our new post, My All-Time Favorite Baking Tools (and Why I Swear By Them).
Make-Ahead Tips: How to Freeze Vanilla Cake Layers
Want to get ahead on your baking? Freezing cake layers is a game-changer. It’s how I manage multiple cake orders on a weekend. Here’s my method:
Bake and Cool: After baking, let the moist cakes cool in the pans for about 15 minutes.
Wrap While Warm: While the cakes are still slightly warm, wrap each layer tightly in plastic wrap. I recommend double-wrapping to ensure they stay sealed. Wrapping the cakes when warm helps lock in moisture.
Freeze: Place the wrapped cakes in the freezer. When you’re ready to decorate, take them out and frost directly from the freezer. The cake will defrost as you work on it, and the fridge will help set the frosting.
Frequently Asked Questions (FAQ)
Can I use all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour, but the texture won’t be as tender. For best results, stick to cake flour or refer to our All-Purpose Flour vs Cake Flour Post for substitutions.
Why is my cake dry?
Overbaking or using too much flour can cause dryness. Make sure to measure your ingredients properly and don’t overmix the batter. We recommend using a scale when baking for the most accurate results.
This recipe, however, follows all of my go-to secrets for keeping a cake moist and fluffy — just like I explain in my full guide. So trust me, a dry cake here is highly unlikely.
Can I freeze this vanilla cake?
Absolutely! You can freeze the cake layers for up to 3 months. Just make sure to wrap them tightly in plastic wrap.
Can I bake this vanilla cake into cupcakes?
Yes, you can! However, we recommend using our Vanilla Cupcake recipe. While the ingredients are similar, the baking process is tailored for cupcakes, ensuring they turn out perfectly light and fluffy with the ideal texture.
Do I have to use room-temperature ingredients?
Yes—if you want the fluffiest, most tender vanilla cake possible! Room temperature ingredients blend together more smoothly, which helps trap air in the batter and ensures an even rise while baking. Cold eggs or butter can cause the batter to curdle or mix unevenly. Here’s how to bring your ingredients to room temp quickly.
Can I bake this vanilla cake vegan?
Absolutely! Check out our Vegan Vanilla Cake Recipe for an egg-free, plant-based cake that is so delicious!
Troubleshooting Common Cake Problems
Cake Sinking in the Middle: This usually happens when the cake is underbaked. Make sure to check for doneness by inserting a toothpick in the center—it should come out clean or with a few moist crumbs. Also, resist the urge to open the oven door while baking, as this can cause the cake to collapse.
Cake Too Dense: Overmixing the batter can cause the cake to be dense. When mixing the remaining half of the wet ingredients into the dry mix until just combined—don’t overdo it!
If you’re looking for a dense vanilla cake, you have to try our Moist Vanilla Pound Cake. It’s one of my favorite recipes.
Cake Drying Out: If your cake is dry, it could be because you’re baking it too long. Always start checking for doneness a few minutes before the recommended bake time. A few moist crumbs on a toothpick is ideal!
More Recipes You’ll Love
This homemade vanilla cake recipe is just the beginning of your baking journey! Here are some other delicious cake recipes and buttercream recipes that you’ll want to try for different flavors and occasions.
1. Chocolate Cake Recipe
If you’re a chocolate lover, my Chocolate Cake Recipe is a must-try! This cake is rich, moist, and made with oil to keep it incredibly soft for days. It’s my go-to recipe when I need a decadent chocolate cake that never disappoints. Pair it with chocolate ganache or chocolate buttercream for a truly indulgent treat. Perfect for any special occasion or simply to satisfy your chocolate cravings!
2. Funfetti Cake Recipe
For a fun and festive twist, don’t miss my Funfetti Cake Recipe! This cake is based on a vanilla cake recipe but filled with colorful sprinkles, making it perfect for birthdays and celebrations. It’s a guaranteed crowd-pleaser, especially for kids. Top it with vanilla buttercream or whipped cream for an extra-special touch!
3. The BEST Vanilla Buttercream Recipe
Every baker needs a go-to vanilla buttercream recipe, and this one is the best! It’s creamy, smooth, and perfectly sweet, making it an ideal pairing for any cake flavor. Whether you’re frosting a classic vanilla cake or a rich chocolate cake, this buttercream will take your baking to the next level.
4. Chocolate Buttercream Recipe
For those who love chocolate, my Chocolate Buttercream Recipe is a must-have. It’s rich, creamy, and perfectly complements chocolate or vanilla cakes. This buttercream is great for birthdays, holidays, or any celebration that calls for a bit of chocolate indulgence.
5. Whipped Vanilla Frosting
If you’re tired of buttery buttercream, you’re going to love this Whipped Vanilla Frosting. It’s creamy, light, and tastes just like vanilla ice cream. This frosting contains no eggs or butter, and it’s super easy!
Ready to Learn How to Frost a Cake?
Now that your vanilla cake is baked to perfection, it’s time to master the art of frosting! If you’re ready to take your cake presentation to the next level, check out my How to Frost a Cake Tutorial. This step-by-step guide covers everything you need to know about creating a smooth, professional finish on your cakes, from crumb-coating to adding those final beautiful layers.
Whether you’re new to frosting or looking to refine your technique, this tutorial offers tips on choosing the best tools, achieving even layers, and making your cake look bakery-quality right at home.
Head over to my How to Frost a Cake Tutorial to make your cakes look as amazing as they taste! And if you’re a more seasoned baker, check out our How to Cover a Cake in Fondant Tutorial.
Get to Baking!
If you’ve been searching for the homemade vanilla cake recipe you can count on for birthdays, celebrations, bake sales, or just a random Tuesday craving—this is it. It’s soft, fluffy, buttery, and full of rich vanilla flavor. And best of all? It’s surprisingly easy to make from scratch. So throw out the box cake mix and get to baking!
Don’t forget to leave a review and tag me on social media @everythingjustbaked! I seriously love seeing your creations.
Every cake needs frosting. Try our Whipped Vanilla Frosting or Easy Vanilla Buttercream.
Ingredients
- 2 cups cake flour
- 1 ¾ cups granulated sugar
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp baking powder
- 3/4 cup salted butter, softened unsalted works too
- 4 eggs + 1 egg yolk, at room temperature
- 1 ½ tbsp vanilla bean paste
- ⅔ cup buttermilk, at room temperature
- 6 tbsp vegetable oil
Instructions
- Preheat your oven to 350°F (177°C). Grease and flour three 6-inch or two 8-inch round cake pan.
- In a large bowl or stand mixer using the paddle attachment, mix the cake flour, sugar, baking powder, baking soda, and salt.
- Add the softened butter to the dry ingredients and mix until the texture resembles small crumbs.
- In a separate bowl, whisk together the oil, buttermilk, eggs, and vanilla bean paste.
- Add half of the wet mixture to the flour mixture and mix on medium-high until lighter in color and smooth about 1-2 minutes. Add the remaining wet ingredients and mix until fully combined.
- Divide the batter evenly between the prepared pans.
- Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Video
Notes
- Try These Frosting Recipes: Whipped Vanilla Frosting, Easy Vanilla Buttercream, Chocolate Buttercream, Strawberry Cream Cheese Frosting
- Room Temperature Ingredients: Make sure all your ingredients, especially butter, eggs, and buttermilk, are at room temperature. This helps them combine more smoothly and creates a better texture in the cake.
- Measuring Flour: Be careful not to over-pack the flour when measuring. The best method is to spoon the flour into your measuring cup and level it off with a knife. This prevents too much flour, which can lead to a dense, dry cake.
- Don’t Overmix: When mixing the batter, especially after adding the wet ingredients, be careful not to overmix. Overmixing can lead to a tough cake due to excess gluten formation.
- Baking Times May Vary: Every oven is different, so it’s important to check your cake a few minutes before the recommended baking time is up. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Vanilla Bean Paste vs. Extract: If you don’t have vanilla bean paste, you can use pure vanilla extract as a substitute. However, the vanilla bean paste adds a richer flavor and those pretty flecks of vanilla seeds throughout the cake.
My are as always amazing I love everything about him
Amazing cake recipe! Moist and delicious!Everyone loved it and I had a request from daughter to make it for her birthday.
Y’all… I am an icing gal ok? Like Gigi’s cupcakes icing. I love it. I don’t want to eat cake unless there’s icing. No fondant, just buttercream icing and lots of it. This cake is so good I didn’t need icing?! What sorcery is this?! Hands down, this is THE BEST vanilla cake recipe we’ve tried, and I’m guessing we’ve tried close to 10 different ones at this point. Job well done!
Hii, I really want to try the recipe. It looks amazing, I just would like to know if it can be used as tiered cakes? (for example a 12 in bottom, 9 in top).
Absolutely! Its all i use
I made this cake yesterday for my mom’s birthday along with your (coffee) buttercream frosting and everyone loved it! Even someone who hates cake ate a slice after tasting it! I am making it again tonight at my moms request.
Perfection! And so easy!
This recipe tasted amazing and the layers looked professional. I was afraid it wouldn’t be moist but OMG was I wrong. I have saved this recipe to my personal recipe book to always have on hand.
He’s not lying… this is the best cake I’ve ever had! And extra bonus points for being easy (and fun) to make!
Fluffy, moist and delicious!! 😋
I have been on the hunt for a moist yellow cake…this one killed it. 5 stars from my very picky husband. It is most and delicious!!!!
So moist and flavorful! And so easy to make together! I’ve been looking for a good scratch cake recipe for years and am very glad I found this one. Seems full proof!
I made your recipe and added just enough lemon extract to make it lemon flavored, it was amazing! I loved the texture, it was moist and fluffy. I believe I found my box cake replacement. Yay!!! Thank you for sharing it.
Yummmmmmmmm!!!!! And yessss its time to throw out the box cake hahah. So glad you enjoyed.
How many batches of this would I need for a three-layer 10 inch and three-layer 6 inch?!!
one batch for the 3 layer 6 inch. Id say about 2.5 -3 batches for the 10inch!
I’m confused because your recipe says to not scoop the flour, but you did. And you say to use one and a half tablespoons of vanilla but you poured in like half a cup. So which is it?
Hi! So when I say scoop I mean from the bag it comes in and compacting it. It may be hard to notice in my videos, but I first “fluff” the flour with the measuring cup. I then gently scoop and level. Does that make sense? Also You can never have too much vanilla hahahaa. I measure with my heart usually but 1 and a half tablespoons is perfect.
Blessed night, my name is Christine. I am a beginner in cake baking self thoughtand YouTube thought for decor and making flowers and whatnot. I must say out of all your cakes I LOOOOVVVEEEEEE the carrot cake.
I made it for my cousins husband and everyone enjoyed it..
Saw your video on Pinterest. I’ve been reverse dreaming for forever. I’ve also been using ¾ cup for forever. Walmart sells them in black plastic for 5 but if you look for hours on Amazon you can find them for 25 bucks on Amazon too. I own like 5 sets from Walmart 🤣
Hiiiiiii, I only have 9 inch round cake pans. Will this be ok?
yes!!
Is there an adjustment for baking time using 9″ pans?
It may bake a tad quicker since the layers will be thinner but nothing major!
This cake recipe turned out so good. And it’s perfectly moist. Thank you 😊
The recipe is sooooooo easy and absolutely moist and delicious!!!! Made it for my husband’s birthday and it was a hit!
I baked this cake…& froze it for like 3 weeks. When I finally got around to frosting and decorating the cake..& it came to room temp. It was sooo good! Even someone that said they don’t like cake, said they liked this cake! lol the reverse creaming method is chef’s kiss for this recipe!
I baked this cake using dark cake pans because that’s all I had 😭 it was dry af. But I got light cake pans for other day and OMG so moist and delicious 😋 never using dark cake pans again. Will forever use this recipe. 🫶🏻
When you bake with dark pans the temperature must be adjusted. Same as baking with glass pans. If the recipe calls for 350* drop to 325* and adjust your cooking time accordingly. Hope this helps!
Can u do cupcakes with this?
Yes, we just change the baking temperature a bit. Follow our post here. https://everythingjustbaked.com/moist-and-fluffy-vanilla-cupcakes/
This is by far the best Vanilla Cake recipe ( and technique) I’ve ever tried ! Magnificent !!
Please, can I reduce the sugar to one cup only?
Thank you for the recipe. I really appreciate.
I personally haven’t tried that so Im not entirely sure. It may affect the texture and will obviously be less sweet.
Hi Justin, how could I use this recipe for a larger cake, 14” or 16” round? How much batter would I need for a pan and would I need to lower the oven temperature?
Hi!!!!
So i always make more then I need. 1.5x the recipe should make about 1 14inch cake. I keep the same oven temperature, consider adding a baking nail in the center of the cakes though to cook everything evenly.
Thank you! Same for 12”? I’ve never used a baking nail so I will check that out.
you should be able to get away with 1 batch to make a single layer 12 inch. It also depends on how thick you want the layers. its also called a flower nail (its what they use to pipe the buttercream flowers) just make sure you use a metal one.
Thank you!
I followed this exactly and used 3 6” pans for my first try. They all sank in the middle. Do you know what could have caused that? I appreciate your help! I’m not sure what I did wrong.
This recipe is so so easy! Did I mention very delicious and fluffy. I hated creaming butter and sugar, my cake would never come out right. Thank you for sharing your recipe.
The recipe is awesome and the batter tastes amazing. However, i am having a few problems with my consistency of the batter. I have a kitchen aid and whisk my dry ingredients first and then do half and half. The first cake tasted like a thick pancake, the second a little better. I have been baking from scratch for years and usually don’t have any issues. This one has me puzzled! I am ordering the cake pans in hopes this will help, but like I said earlier the batter is not as thick as yours. PLEASE HELP!!!!!
Hmmm! Its hard to say what specifically your doing wrong. Are you measuring properly everytime? are you mixing for as long everytime?
I am having the same problem. My cake seemed very dense and heavy. Almost too moist. Did the pans help?
Made my first cake every in my life! Everyone loved it. Made the butter cream frosting but added some fresh lemon juice. So most!! Upside down baking truck really worked. Flour and butter 1st.. Then everything else. Had to leave everything in the counter and go to work before actually combining and following the recipe. Was amazing! Don’t know how to leave this comment on your site
I have to make some alterations for high altitude (5600 ft above sea level). The flavor itself is so good but it’s on the “dry side”. I will need to play around with those changes. But I’m excited. I have another cake I like to make but this one is so much better tasting (even if it’s a little dry, haha).
Can you make this in a 9×13?
Yes, absolutely!
Hello! I was hoping maybe you could help me figure out what I am doing wrong. I have made this recipe twice now and both time the cake has collapsed in the center. All my ingredients are the same as what is shown the only difference is I am using 9in because that is what I have.
Can you please help? I’m so frustrated 🥺
do you have photos? email me if you do i can help more! [email protected]. If not though, are you opening the oven early? how tall is your cake pan?
Justinnnn!!! We love your cakes!!!!
I am going to use your caramel buttercream – how can I add caramel flavor to this recipe??
Maybe swirl in some caramel into the cake batter? A thick caramel like dulce de leche would work best!
I’ve tried other recipes, and either they or dense or too dry, and this cake is absolutely perfect! Moist and it rose beautifully! So delicious too. This will be my go to recipe, and I’ll definitely be making more of your recipes!!
This vanilla cake recipe truly lives up to its name—it’s incredibly moist, light, and full of rich vanilla flavor. The texture is perfectly fluffy without being dry, and it’s surprisingly easy to make even for beginners. Definitely a go-to recipe for birthdays, celebrations, or just when you’re craving a classic treat. Highly recommend giving it a try!
This cake has me!!!!!! I love it!!!!!!! I don’t know where I would be in my “home making” journey without your recipes! I paired this with a homemade whipped cream icing and my oh my! Chefs kiss!!!
hey I haven’t baked this recipe yet but, I can already tell its good! I’m only an 11 year old girl and can tell! Ill bake this next week for my family :))) Thanks for the recipe Justin!!!
This recipe is everything you said it would be!!! Absolutely delicious!!!
I followed your instructions to the tee. Thank you for your inspiration and thinking outside of the box. I definitely will try more of your recipes. Oh BTW I’m going to make your Bean Paste recipe.
Will be my forever go to recipe! So moist and delicious!
It was soooo moist and rich I really love it
It was sooo good,rich and moist
Hi! I want to use your recipe to make a two layer quarter sheet cake. Will this be enough batter for that or do I need to adjust anything?
TYIA!!!
Hi Justin. I make 4 small cakes with with preparation, I used extra large eggs 4 and 1 extra yoke and coking time for 23 minutes and they come out little dark no burn and the center cake a little caved, I need to make it right , for my daughter birthday, please help me to make it right. 🙏 thank you.
We use large eggs. Thats the standard size for baking. But if the cakes came out a little dark it could be the pan you are using. Is it a dark metal? I highly suggest light metal pans like Fat Daddio. They distribute heat more evenly and doesnt produce dark cakes. And the caving usually means the oven was open to early or slightly underbaked in the center. However dont stress over these little details. Focus on the taste/texture. A little caved cake is common with moist cakes and its easy to hide 🙂
Hii. The cake so nicee but it came out oily😪😪. What could habe been the issue
I have never made a vanilla cake without it tasting like corn bread… UNTIL NOW!!!
OMG Justin!!!! This cake is super moist, super good. I used coconut sugar since I’ve stopped buying regular sugar at home and it was still devine!!! Tho it changed the color of the cake but who cares when it tastes so good even without frosting!!!! This is a truly home run recipe! Cant wait to have an event for an excuse to make it again!!!
yayyyy! Im so happy!!!!
Can I use this recipe for a 2 tier cake?
Absolutely!
Cake came out delicious! Thanks from AZ
OMG…
I made this vanilla cake for a friend’s 50th birthday party and it was a HUGE hit!!! Everyone loved it. I frosted it with a Swiss meringue buttercream. Delicious!
I like the method. Cake texture was good and it rose well. However I found it too sweet so the next time I’ll reduce the sugar to 1.5 and the vanilla to 2 teas.
I made it Monday and put too much butter trying to tweak it without doubling. Let’s just say the flavor was in point but of course you all know how it turned out. So I’m making it now cause I got an order going out Sunday. So I doubled it and it’s in the oven now. I know it’s gonna be delicious.
Hi Justin. Congrats and good luck on your recognition for competition. I want to make this cake but i realise you use a whisk, do you think using a Kitchenaid mixer would yield equally good results? Thank you
Yes i use a kitchen aid all the time! Just use the paddle attachment 🙂
Your recipes are so precise and easy to follow.
Would you recommend this recipe for the base of a trea leches cake?
Thank you in advance.
Yes!!! It will be delicious!
I recently baked your “Best Vanilla Cake” and overall loved the flavor and structure. However, I noticed that – after the cake had fully cooled – there were a few slightly oily, compact spots in the crumb. During mixing, the butter–dry ingredient stage became somewhat paste-like, with larger clumps rather than a fine, sandy texture.
I followed the recipe closely and added the liquid ingredients in two stages as instructed, but I’m wondering whether the butter temperature, mixing speed, or another factor could have caused this result?
Hi! I’m glad you enjoyed it. It sounds like you may have needed to mix in the butter just a tad longer. Was your butter at room temperature? Once you added in the liquid, was the batter smooth?
Hi Justin, thanks for your help.
I tried the recipe again and mixed the butter into the flour mixture by hand this time, which gave me the damp-sand texture as described, and the cake turned out much better.
I’m still unsure about the first addition of the liquid ingredients — how long should that stage be mixed, and is overmixing possible there? Would you recommend mixing it in by hand or with the mixer?
Amazing! So delicious! Moist.
Fantastic!!!
Amazing!!!
My husband loves vanilla cake and he said this tasted just like the box cake mix. But, I would rather him eat this cake than the box cause it’s all fresh ingredients! Just one question? How long can it stay on the counter before it goes bad? I don’t wanna keep it in the fridge too long cause it gets hard.
Yayyyy hahahaha. Depending on what frosting you used, it can stay out for up to 5 days. Just cover it well. You can also freeze slices if you prefer, once they thaw they will be just as soft and moist as the first day.
Absolutely divine!
I Love all your recipes! But I’ve tried this 2x and my batter keep coming out too loose , I’ve followed the recipe exact . What can I be doing wrong ?
Hmmm , perhaps your butter is just on the softer side? Are you using buttermilk? How is the cake when it’s baked?
Hello,
Can I swap out vanilla for almond in this recipe?
I would recommend still adding vanilla. You can certainly add less though and add in almond extract. The flavor will compliment well with each other
Hello ,
I’m using this for a wedding cake 2-9″ cakes, can I just double the recipe? I love your reels, let me know when you publish a cookbook.
Thanks,
Cristina
Totally can double the recipe! And thank you sooooo much!
Made this vanilla cake yesterday HOLY COW! I’ve been looking for vanilla cake recipe that would get me the results I was looking for…. FOUND IT. I have to say I’ve never used cake flour before…. was raised on AP flour only for baking. It made ALL the difference. Thank you. Do you happened to have a WHITE cake recipe? Asking for a friend lol. Thank you for your willingness to share with us home bakers. XO
hahaha im so happy! I dont have a white cake yet but Ill work on it 🙂
Hi Justin! Cannot wait to try this one looks delicious. If I wanted to make cupcakes with this how long would the cooking time be? Thank you so much!
around 15-20 minutes!
My 1st successful baking recipe (im 36 y/o. Lol Just delicious. Finally a recipe, with videos, examples,explanations that just clicks for me. TY!
Amazing!
Amazing! TySM!
Made this for my 49th birthday on 3.16. It was delicious. Perfect bakery birthday cake flavor I was looking for. I added about a 1/2tsp of cake batter flavor and about 1/2 tsp of coconut flavor as well. Paired with the 2tablespoons of vanilla bean paste, it was delightful! And, Yes, I add pastel sprinkles as well 🤭🤷🏽♀️. That vanilla mock Swiss buttercream with this was a hit! One of my nurse colleagues said, “You’re in the wrong business!”
I don’t know what i did wrong, but the cake sunk in the middle when I took it out.
I can’t believe I made this!!!!! THANK YOU, JUSTIN!
I have been baking since I could hold a spoon and classic vanilla cake has always been a challenge. This recipe is a game changer! Soft, moist, flavorful, fluffy, and beautiful. I loved it!
I have been baking since I could hold a spoon and classic vanilla cake has always been a challenge. This recipe is a game changer! Soft, moist, flavorful, fluffy, and beautiful. I loved it!
The taste is awesome, however I thing I did something wrong, because my cake did not come out fluffy, and I never got it to rise. It’s not bad baking powder because its new. When I added the butter to the dry, the butter was room temperature but my dry did not look like sand, it looked more like wet sand so when I added the wet, it was a challenge to mix, because the dry had packed so hard with the butter. Has this ever happened to you?
Hmm this hasnt happened. Did you use a stand mixer? Perhaps you mixed too long the butter with the dry? Was any of your wet ingredients cold? Since the butter is soft once you mix everything together it should come together easily without lumps.
Will the recipe be enough batter for 2 fat daddies 8×3 inch pans? Also how would you make this cake like the old fashion yellow cake with chocolate icing
Hi! You can use those pans but it wont fill them to be 3 inches tall. They will be about 2 inches tall.
I would suggest following this recipe and then the frosting recipe from our Best Chocolate Cake Recipe (Super Moist & Fudgy)
It’s so delicious! Everybody loved it
Moist and fluffy
I am the GRAMMA! LBS LOVE YOU MIJO! You’re truly are the bestest!
Love this recipe! My cake was so light, moist and delicious. No more cake box mixes— this one is a keeper 🙂
Very tasty and vanilla flavor is bold and rich. FIRST TIME DOING THE REVERSE METHOD AND IT WAS A SUCCESS.
NOW MY GO TO RECIPE.
I don’t have buttermilk. Can I use regular milk?
You are the most refreshing and enjoyable person to watch on the internet! Thank you for sharing your fantastic recipes. Love them all and this is the bomb for vanilla cakes!
I made this and is super koist and very flavorful!
Moist and delightfully delicious
Omg amazing recipe, keep up the amazing work!
Hi! I am so excited to try this recipe! Is it possible to make it into a sheet cake?
Totally! Just adjust bake time, it may take a little quicker
Very detailed and easy to follow recipe. The result is absolutely amazing!!! Extremely moist and very delicious! Thank you for the recipe!
I absolutely love this vanilla cake recipe. If I wanted to make a coconut cake, could I just follow this recipe and add coconut extract, coconut flakes, and use coconut milk instead of buttermilk?
I think so! I cant be too sure without experimenting
I’ve failed 3 times and have no idea what I’m doing wrong 😫
oh no, why was it a fail? what happened?
What a delicious vanilla cake. Perfectly balanced sweetness, fluffy, moist and everything promised. (My cake took a few more minutes to bake than 25 minutes -maybe because I used nine-inch pans.) I paired it with a neoclassic vanilla buttercream.)
Delicious! Fluffy, moist and perfect. I paired it with a vanilla-flavored neoclassical buttercream. Too a few more minutes to cook than 25 minutes but that may be because I used nine-inch pans. (Time to replace my eight-inch pans that I tossed in a move.)
First time using this recipe. Cake came out great!! Moist springy no more box cake everrr. Thank you!
So I’ve made this before and it was great! For some reason, this time, it’s like it was runny/liquidy. I used 3 6” round pans, and even at 35 minutes they still weren’t done inside. The bottoms were so wet. I did try adding sprinkles, maybe that’s why? Or because the eggs were cold? I tried twice.
Hi! Hmmm that is odd. Is your oven temperature accurate? Cold eggs can affect the cake batter and make it not rise properly but it should still bake. For this recipe I wouldn’t reccomend adding in the sprinkles, I find they just sink to the bottom. Try our funfetti cake recipe!