Every baker needs a classic vanilla cake recipe in their collection. This vanilla cake made without butter recipe produces a pillow-soft, wonderfully moist, and absolutely delicious cake. I call it 'The Perfect Vanilla Cake' because also makes beautiful cupcakes and serves as a versatile base for other flavors like lemon or lime. Additionally, it's sturdy enough to be carved for sculpted cakes.
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Why you will love this recipe
This vanilla cake recipe is made from scratch and is perfect for any occasion. It yields a fine, even crumb with no large air pockets or irregular holes. It pairs beautifully with any filling or frosting, allowing you to get as creative as you like. Consider trying one of the following: chocolate mousse, lightened pastry cream with fresh berries, hazelnut filling, lemon curd, or simply a sweetened whipped cream.
Vanilla cake ingredients
Gather up the following ingredients to whip up this vanilla cake recipe:
- All-purpose flour - sift flour if necessary to remove lumps
- Baking powder and salt
- Vanilla bean paste or vanilla extract - use a good quality vanilla bean paste or pure vanilla extract. An imitation vanilla flavoring won't cut it for this cake!
- Eggs and whole milk - bring eggs and milk to room temperature before you start the recipe. Eggs at room temperature mix into the batter more smoothly. Room temperature milk allows the ingredients to blend better, resulting in a higher and fluffier cake.
- Granulated sugar
Instructions
Follow the instructions below for this vanilla cake made without butter recipe:
1 - Prepare two 8-inch cake pans by lining with parchment paper or coating with baking spray.
2 - Combine flour, salt and baking powder in a bowl. Sift if necessary to remove any lumps.
3 - Add sugar and eggs to a bowl. Mix on medium speed for 2 minutes. Add vanilla and mix briefly.
4 - Add one third of the flour mixture and mix on low speed until combined
5 - Add one half of the milk and vegetable oil and mix until combined.
6 - Add another third of the flour mixture and mix till combined. Add the remaining oil and milk and mix until combined. Finally, add remaining flour mixture and mix until combined.
7 - Divide cake batter equally between two 8” pans.
8 - Bake for 15 minutes at 275℉ . Increase temperature to 350℉ degrees and bake for an additional 20 – 25 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool cakes before removing from pans.
Variations
This vanilla cake recipe is incredibly versatile. Try one of these flavor variations for a unique twist:
- Citrus flavor: eliminate vanilla from recipe. Add zest and juice of one lemon or two limes.
- Spice cake: whisk 1 teaspoon ground cinnamon, ½ teaspoon ground ginger and ¼ teaspoon ground nutmeg into the flour.
Top tips for the perfect vanilla cake
- Before starting, measure all your ingredients and set out the necessary equipment. This extra step ensures everything is properly measured and nothing is overlooked.
- Baking Temperatures: Start by placing the cake in the oven at a low temperature (275°F) for 15 minutes, then increase to 350°F to finish baking. Beginning with a lower temperature helps reduce the cake dome, resulting in a more even rise.
FAQs
Yes, this recipe makes enough to fill a 9" x 13" cake pan.
Yes, simply replace the all-purpose flour with a one-for-one gluten-free flour substitute. I prefer the Bob's Red Mill gluten-free flour, but there are many good brands on the market.
📋 Recipe
Vanilla Cake Recipe
Equipment
- 2 8" Cake Pans round pans
- 1 Stand Mixer or Hand mixer
- Bowls, measuring cups and spoons
Ingredients
- 3 Cups All Purpose Flour
- 2 ½ teaspoons Baking Powder
- ½ teaspoon Salt
- 2 Cups Granulated Sugar
- 4 Large Eggs Room Temperature
- ⅔ Cup Vegetable or Canola Oil
- ⅔ Cup Whole Milk Room Temperature
- 1 ½ teaspoon Vanilla Bean Paste or Vanilla Extract
Instructions
- Note: This cake starts baking at a lower temperature, then the oven temperature is increased after 15 minutes. This gradual change helps the cake bake more evenly and prevents it from developing a large domed top.
- Preheat oven to 275℉ (135℃) degrees.
- Prepare two 8-inch cake pans by lining with parchment paper or coating with baking spray.
- Combine flour, salt and baking powder in a bowl. Sift if necessary to remove any lumps. Set aside for later.3 Cups All Purpose Flour, 2 ½ teaspoons Baking Powder, ½ teaspoon Salt
- Combine oil and milk in a separate bowl. Set aside for later.⅔ Cup Vegetable or Canola Oil, ⅔ Cup Whole Milk
- Add the sugar and eggs to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for about 2 minutes, or until the mixture looks lighter in color and slightly increased in volume. (You can also use a hand mixer if you don’t have a stand mixer.)2 Cups Granulated Sugar, 4 Large Eggs
- Add the vanilla bean paste (or vanilla extract) to the mixing bowl and mix just until fully combined. Use a spatula to scrape down the sides of the bowl as needed to make sure everything is evenly mixed.1 ½ teaspoon Vanilla Bean Paste or Vanilla Extract
- Add one-third of the flour mixture to the mixing bowl. Mix on low speed until combined. (be careful not to mix the batter too much, or the cake could turn out dense and tough instead of soft and fluffy)
- Add one-half of the milk and vegetable oil to the mixing bowl. Mix on low speed until combined.
- Add another third of the flour mixture and mix till combined.
- Add the remaining oil and milk and mix till smooth.
- Finally, add remaining flour mixture and mix until combined.
- Divide cake batter equally between two 8” pans.
- Bake for 15 minutes at 275℉ (135℃) . Increase temperature to 350℉ (180℃) degrees and bake for an additional 20 – 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Place pans on a wire rack and allow to cool completely before unmolding.
Video
Notes
- Recipe makes:
- two 8" round cake pans, or
- one 9"x13" rectangular pan, or
- 24 cupcakes
- To freeze, wrap in plastic and place in freezer for up to 2 months. Defrost at room temperature.
Marcy says
What kind of AP flour do you use - bleached or unbleached? Just trying to get a close to your outcome as possible.
dessertswithstephanie says
Hi Marcy, I've used both and have not noticed a difference. Bleached flour most often has a finer grain which is supposed to create a softer texture - but honestly I can't tell the difference in this recipe.
Jen says
I doubled the recipe without doubling the pans. It raised up too much but who cares....this is the best cake ever!!!
dessertswithstephanie says
Thanks, Jen!
Jen says
If I increase the recipe to feed 24 should I be using 4 8" round pans? It still says just 2.
dessertswithstephanie says
Hi Jen, if you double the recipe you need to double the pans so you would use 4 pans. FYI...the program is only set to calculate the ingredients (it won't calculate the equipment else it would call for 2 mixers, etc...).
Beth says
I absolutely love homemade cake. It's just so much better than anything you can make from a box. This is a total winner. It's so moist and tender!
Monidipa says
Wow, this vanilla cake recipe from Desserts with Stephanie is a game-changer! The step-by-step instructions are easy to follow, and the end result is a moist and delicious cake that's sure to impress.
dessertswithstephanie says
Thank you for the feedback!
dessertswithstephanie says
Thank you for the input and for stopping by!
Lasonia says
Delicious cake recipe. The Perfect Vanilla Cake as it produces lovely cupcakes.
Ally says
This cake was so easy to make - I don't like creaming butter and sugar as I tend to over cream or undercream. This was better than any vanilla cake I've made. Will definitely try it with lemon next time - and maybe some raspberries.
dessertswithstephanie says
Thank you, Ally! Yes - it is a versatile recipe and can be flavored so many ways. This is my base recipe for many cakes we make daily in the bakery.