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–+ servings
vanilla cake recipe

Vanilla Cake Recipe

This vanilla cake is pillow-soft, wonderfully moist and delicious. 
4.75 from 4 votes
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 45 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 362 kcal

Equipment

  • 2 8" Cake Pans round pans
  • 1 Stand Mixer or Hand mixer
  • Bowls, measuring cups and spoons
  • 1 Silicone spatula

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.

Nutrition

Calories: 362kcalCarbohydrates: 58gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 2mgSodium: 192mgPotassium: 55mgFiber: 1gSugar: 35gVitamin A: 23IUVitamin C: 0.01mgCalcium: 71mgIron: 2mg
Keyword easy vanilla cake, vanilla cake, vanilla cake from scratch
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