All bakers should have a classic vanilla cake recipe in their recipe box. This vanilla cake is pillow-soft, wonderfully moist and delicious. I refer to this recipe as "The Perfect Vanilla Cake" as it produces lovely cupcakes, may be used as the base recipe for other flavors such as lemon or lime, and is sturdy enough to hold up to carving for sculpted cakes.
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Why you will love this recipe
This recipe is made from scratch and is ideal for any occasion. It produces an even crumb with no large tunnels or irregular holes. It pairs beautifully with any filling or frosting so feel free to be as creative as you wish or consider one of the following: chocolate mousse, lightened pastry cream with fresh berries, hazelnut filling, lemon curd or just a sweetened whipped cream.
Variations
You can easily convert this recipe to a citrus flavored cake replace the vanilla with freshly squeezed lemon, lime or orange juice. For even more citrus flavor, add a teaspoon of fruit zest to the cake batter.
Tips for the perfect cake
- Measure all ingredients and set out equipment before beginning this cake. This extra step ensures your ingredients are measured properly, you didn't forget anything and you are searching for a tool while preparing the batter!
- Use a good quality vanilla bean paste or pure vanilla extract. An imitation vanilla flavoring won't cut it for this cake!
- Bring the eggs and milk to room temperature. Room temperature eggs are less viscous than cold eggs and will incorporate into the batter more evenly. Room temperature milk will speed the process of emulsification which traps air bubbles resulting in a better rise in the cake.
- Baking Temperatures: Place the cake in the oven at a low temperature (275°) for 15 minutes then increase to 350° to finish baking. Starting at a low temperature will minimize the cake dome and will result in a perfectly risen cake.
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
- Hand Mixer or
- Liquid Measuring Cups
- Measuring spoons
Ingredients
- 3 Cups All Purpose Flour 390 grams
- 2 ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 2 Cups Granulated Sugar (or 2 cups) 400 grams
- 4 Large Eggs Room Temperature
- ⅔ Cup Vegetable or Canola Oil
- ⅔ Cup Whole Milk Room Temperature
- 1 ½ teaspoon Vanilla Bean Paste or Extract
Instructions
- Preheat oven to 275 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.
- Add sugar and eggs to a large bowl or the bowl of a stand mixer. Using the paddle attachment, mix on medium speed for approximately 2 minutes.
- Add vanilla bean paste or vanilla extract and mix briefly
- Add one-third of the flour mixture and mix on low speed until incorporated. Add one-half of the milk and vegetable oil and mix until incorporated. Add another third of the flour mixture and mix till smooth. Add the remaining oil and milk and mix till smooth. Finally, add the remaining flour mixture and mix until smooth.
- Divide the batter equally between two 8” pans lined with parchment paper.
- Bake for 15 minutes at 275 degrees. Increase temperature to 350 degrees and bake for an additional 20 – 30 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.
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.