How to Make the Best Vanilla Cake Ever

The best dessert in the world is an easy recipe that only requires three ingredients: flour, sugar and eggs. This classic cake offers a sweet balance of vanilla flavor with moist crumbly texture. A simple yet elegant treat for any occasion!

The “how to make cake moist and soft” is a recipe that can be used for any type of cake. The recipe will ensure the best taste, texture, and moisture.

To eliminate any guesswork, we’re laying down precisely how to create homemade vanilla cake. This light and fluffy homemade vanilla cake recipe has a smooth texture and holds up well with icing! It’s sweet, juicy, and sensitive… It’s the finest vanilla cake recipe you’ll ever come across!

Recipe for the Best Vanilla Cake

Hello, babies, and welcome to the month of March. We’re here today to introduce a brand new series that we’re quite enthusiastic about. Back to Basics is a new series that focuses on good, fundamental recipes that every baker should have in their arsenal. We’ll start with the finest vanilla cake recipe you’ve ever had. It’s light, airy, and buttery, and it’s the ideal vehicle for your favorite frosting.

Say goodbye to vanilla cake that is dry and flavorless.

I don’t know about you, but handmade vanilla cake is the bee’s knees in my life. Every time I make vanilla cake, it comes out dry, bready, flavorless, or otherwise subpar. Bleh.

So imagine my delight when we tried this vanilla cake recipe and it turned out to be the greatest we’d ever had. It’s like, ever. My taste buds couldn’t believe what they were tasting. Super moist, vanilla-y, and with a lovely crumb that’s just thick enough but not too heavy. Only in my wildest fantasies could I have envisioned a basic vanilla cake turning out so nicely.


What is the best way to create a handmade cake?

Guys, I understand how difficult it may be to make handmade cakes. But since I’ve gone through it, you won’t have to. Before we begin, here are a few pointers:

  • Ensure that all of your components are at room temperature before beginning. THIS IS VERY IMPORTANT. This will help everything come together easily and enable you to incorporate more air into the batter for a lighter, fluffier cake.
  • Make sure to use high-quality vanilla. Rodelle Vanilla is my preferred vanilla extract, and it is THE BEST. Particularly with vanilla cake, when the only taste is, well, vanilla.
  • Make sure your batter isn’t overmixed! Obviously, you don’t want large clumps of straight flour in your batter, but resist the need to keep mixing until everything is smooth, and trust that you’ve gotten enough air in it during the early stages.
  • Preheat the oven at a low temperature. By baking your cake at 325°F, you achieve a gradual, even bake that seals in all of the moisture.

Alright. Let’s get this party started, excellent looking.

Step 1: Combine the oil and butter in a mixing bowl.



The first step in making this magnificent cake is to mix the butter and oil together with the whisk attachment for approximately 3 minutes, or until perfectly homogeneous. When the oil and butter are a light golden color with no pieces of butter, you’ve completed this stage.

I can’t emphasize how important it is that your butter be at room temperature.

It should be so soft that when you pick it up, it smooshes in your hands with no chilly edges, melted cores, or other oddities. Otherwise, the oil and butter will not be able to fully combine. We recommend putting the butter out the night before making this cake.

Step 2: Gradually add the granulated sugar.



Slowly add the granulated sugar to the mixer on medium speed. Individual sugar grains will aerate the oil and butter combination, producing the ideal basis for a fluffy cake, if you whisk the batter while adding the sugar. Continue beating the batter for another 3 minutes, or until it is light yellow (nearly white) and fluffy!

Step 3: Beat the eggs in one at a time, then add the vanilla essence.



To avoid cooling the batter, make sure the eggs are at room temperature. Add the eggs one at a time to ensure that each one is well integrated. After all of the eggs have been included, put in that high-quality vanilla extract (it’s well worth it) and beat the mixture for another 3 minutes, or until it becomes light yellow and little bubbles appear on the surface of the batter.

Step four: Combine the dry ingredients in a separate basin.


Combine the cake flour, baking powder, and salt in a sifter. Listen, I’m not generally a dedicated sifter. Confession: I typically simply dump everything in together and don’t even mix it when preparing cookies or other baked goods (don’t judge me, alright), but with cakes, it’s critical to have everything properly distributed. I have a fantastic crank sifter that makes it incredibly simple, but you can also sift using a mesh sieve!

What’s the difference between cake flour and all-purpose flour?

Both were attempted! While the all-purpose flour worked great, it resulted in a cake that was somewhat heavier and with a crumb that was a little too bready. We found that using cake flour resulted in a softer, velvetier crumb, so that’s what we’d suggest! If you’re in a hurry, all-purpose flour will suffice; just use 2 2/3 cup all-purpose flour instead of 3 cups flour for cake.

Step 5: Alternate adding buttermilk and dry ingredients to the wet ingredients.



Flour, buttermilk, and more flour. As long as you finish with the dry, you’ll be OK. Your batter is ready to go after everything has just come together and there are no large lumps left!

Why do you have to alternate the wet and dry components in a cake?

If you pour in all of the liquid at once, your batter may separate. Also, combining all of the dry ingredients at once might result in a difficult cake due to overmixing. By alternating the ingredients, starting with the dry and finishing with the wet, you can maintain all of the air you worked so hard to incorporate into the batter without overworking the cake.


Step six: Pour the mixture into two 9-inch (or 8-inch) round cake pans that have been oiled and dusted.


What is the best way to grease cake pans?

You may also use cooking spray or parchment paper to oil and flour your pans, but greasing and flouring them allows for a rapid release and retains all of the moisture in.

  • To oil and flour the pans, just take room temperature butter and massage it alllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllll It’s like getting a massage. After that, put flour into the pan and twirl it around until the fat is thoroughly covered. To loosen any loose flour, smack it against the counter and throw it out, leaving a thin coating of flour around the whole pan.
  • Method with Parchment Paper: You may either coat the whole pan with parchment paper or cut out a circle of parchment paper to line the bottom and then oil and flour the sides! This will result in a cleaner cake with a much easier release.

Evenly divide the batter between the two pans. To remove any air bubbles, smack the pans on the counter.

Step Seven: Bake for 20 minutes at 325°F or until your cake resembles this!


(Of course, don’t cut your cake as we did, but we had to give it a go.)

How can you tell whether your vanilla cake is done?

When the cakes are golden and bounce back to the touch, remove them from the oven. These cakes have an equal rise, no dome, and are simple to assemble! Allow ten minutes for the cakes to cool in the pans before removing them from the pans and placing them on a cooling rack.

This cake is something I can’t wait for you to try. Fill it with a delicious homemade jam and top it with chocolate frosting, fluffy vanilla buttercream, or a dreamy cream cheese icing… With the finest vanilla cake EVER, the possibilities are unlimited.

In the comments section below, let us know what more classic recipes you’d want to see on the site!



Step-by-step directions for making the finest vanilla cake you’ve ever had. This recipe for handmade vanilla cake is everything from ordinary: soft, delicate, delicious, and the ideal foundation for any dish.

  • Sofi is the author of this piece.
  • 15-minute prep time
  • 30 minutes to prepare
  • 45 minutes in total
  • Two eight-inch rounds are yielded. 1x
  • Dessert is a category of food.
  • Oven method
  • American cuisine
  • Sofi is the author of this piece.
  • 15-minute prep time
  • 30 minutes to prepare
  • 45 minutes in total
  • Two eight-inch rounds are yielded. 1x
  • Dessert is a category of food.
  • Oven method
  • American cuisine



  • Sofi is the author of this piece.
  • 15-minute prep time
  • 30 minutes to prepare
  • 45 minutes in total
  • Two eight-inch rounds are yielded. 1x
  • Dessert is a category of food.
  • Oven method
  • American cuisine


  • 1/2 cup room temperature butter
  • a half cup of vegetable oil
  • 1 1/2 pound of sugar
  • 4 room temperature eggs
  • 2 tbsp vanilla essence
  • 3 cups cake flour
  • 1 teaspoon kosher salt
  • 2 1/2 tablespoons powdered baking soda
  • 1 and a third cup buttermilk


  1. Preheat the oven to 325 degrees Fahrenheit and butter and flour two 8 or 9-inch cake pans. Remove from the equation.
  2. Beat the softened butter and oil together in a large mixing bowl equipped with a whisk attachment for 3 minutes, or until they become homogeneous. If your butter isn’t absolutely room temperature, this won’t work.
  3. Slowly add the granulated sugar to the oil and butter and beat on high for 3 minutes, or until the mixture is light and fluffy and a pale yellow color.
  4. One at a time, crack the eggs into the bowl, scraping down the sides as needed. Add the vanilla essence to the mixture. To include as much air as possible, beat the mixture on high for another 3 minutes.
  5. Sift together the cake flour, salt, and baking powder in a separate basin. Starting with the buttermilk and finishing with the dry ingredients, alternate mixing in the dry ingredients and the buttermilk in four batches. It’s OK if there are a few lumps in the batter; you don’t want to overmix it.
  6. Bake for 30 minutes, or until the cake is a light golden brown and springs back when pushed, after equally dividing the mixture into the prepared pans. This will be determined by the kind of oven you have. Remove from the oven and place on a cooling rack. Allow the cakes to cool fully before frosting them with your preferred icing.

Vanilla cake, how to bake a cake, vanilla cake at home


  1. Make sure that all of the components are at room temperature. You won’t be able to blend the butter and the oil if it isn’t at room temperature!
  2. If you don’t have buttermilk on hand, use these simple items to create a buttermilk alternative.
  3. If you don’t have cake flour, 2 2/3 cup all-purpose flour may be substituted.
  4. Because every oven is different, keep a careful check on the cake as it bakes.
  5. To make icing easier, freeze your cakes before assembling them.


The “super moist vanilla cake recipe epicurious” is a beautiful, moist and super flavorful cake. The recipe includes simple ingredients that make for a perfect dessert.

Frequently Asked Questions

How can I make my vanilla cake taste better?

A: This is an extremely difficult question to answer. A lot of people like the taste and texture of cake, but it may just not be your thing.

Which is the most delicious cake in the world?

A: No one has answered this question yet

What is the secret to making a moist cake?

A: The recipe depends on the type of cake you are making. However, I think that a wet ingredient like sour cream is essential for cakes to be moist and flavorful. Its not uncommon for us to use whole eggs in our recipes too, so its probably best if you start with those ingredients as well if your batter needs more moisture

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