This moist vanilla cake is soft, sweet, and full of rich vanilla flavor. It’s easy to make, perfect with my go-to vanilla frosting, and works great as a layer cake or cupcakes.
I’m always chasing that perfect, go-to cake recipe—the one that works for every occasion and never lets you down. After months of testing and tweaking, this vanilla cake might just be the one. It’s soft, ultra-moist, and full of rich vanilla flavor, topped with my all-time favorite vanilla buttercream. The crumb is tender and fluffy, and the batter comes together fast with a hand or stand mixer. Whether you’re baking for a birthday, holiday, or just because you’re craving something sweet, this cake is always the right call. You can make it as a layer cake, cupcakes, or even a sheet cake if you need something easy to slice and serve.
P.S. If you’re team chocolate, don’t miss my Super Moist Chocolate Cake.
Readers Say:
My husband wanted a homemade, from scratch birthday cake. I have never made a cake from scratch. (Box cake mix queen here.) So I looked up recipes and this one caught my eye. Not complicated, easy read & best of all, delicious
Why You’ll Fall Hard for This Vanilla Cake
Over the years, millions of people have visited this recipe, and countless readers have made it. Here’s why they love it as much as I do:
- Perfectly balanced flavor. The cake itself isn’t overly sweet, which means it pairs beautifully with frosting and lets the vanilla shine, especially if you use the good stuff.
- Moist and tender crumb. This cake bakes up super moist with a tight, tender texture that holds up well to layering and decorating.
- Rich, spongey texture. It’s dense in the best way. Think soft, sturdy, and satisfying, not light and airy. If you love a vanilla cake that feels like a true bakery-style slice, this one’s for you.
Key Ingredients and Substitutions
Below I’ve included the main ingredients you’ll need for this vanilla cake recipe and frosting. The full recipe details and ingredient amounts can be found in the recipe card, so don’t forget to scroll to the end.
- Oil – Oil makes for a lighter, moist crumb. Vegetable oil and coconut oil will both work great.
- Sour Cream – My essential ingredient for an ultra-moist cake! Sour cream (either light or full-fat) brings lots of added moisture and richness to cakes and cupcakes. If you don’t have sour cream, substitute plain Greek yogurt instead. If you need to, you can omit it completely but note that this vanilla cake will not be nearly as moist. Sour cream should be at room temperature.
- All-purpose flour: I often get asked if cake flour can be used, and the simple answer is no. They’re not a 1:1 replacement. Sifted, all-purpose flour is the way to go. Be sure to sift it be for best results.
- Milk – You can use any kind of milk (whole, 2%, etc.) you have on hand. The milk should be at room temperature before you start, so they’re easier to combine with the batter.
- Unsalted Butter – For the frosting. My secret to perfect buttercream frosting is cold butter (trust me!), so keep it chilled in the fridge until you’re ready to use it.
- Heavy Whipping Cream – Or milk, to adjust the consistency of the frosting. I prefer to use heavy cream as it always yields the creamiest, fluffiest vanilla frosting.
Oil vs. Butter in Cakes: Which Is Better?
Oil alllllll the way. Oil makes this cake bake up more light and tender than butter-based cake. The difference comes from butter being a solid fat at room temperature (even after baking), while oil stays liquid and moist.
Another major perk of working with oil? There’s no waiting around while your butter comes to room temperature! Many cake recipes often call for room-temperature butter so that it’s easier to whip, but not this one.
If you’d prefer to bake this cake using butter instead, use 1/2 cup of melted butter in place of the oil that’s called for in the recipe. Just know that it won’t come out quite as soft or moist, so I usually don’t recommend it.
How To Make a Moist Vanilla Cake
Here’s just how simple it is to make the perfect vanilla cake from scratch:
- Combine the wet Ingredients. Begin by beating together the sugar, oil, and the rest of the wet ingredients in a large bowl. Next, you’ll beat in the sour cream, and set the bowl aside.
- Sift the dry ingredients. In a separate bowl, sift together the flour, baking powder, and salt to combine.
- Make the cake batter. Slowly mix the sifted flour mixture into the wet ingredients, alternating with milk until you have a smooth batter.
- Bake. Add the vanilla cake batter to a 9×13-inch baking dish, and then bake at 350ºF for about 30 minutes. Once the cake is done, take it out and leave it to cool completely before frosting.
How to Make the Vanilla Frosting
This cake is frosted with my favorite Perfect Vanilla Frosting. It’s honestly the most versatile buttercream frosting. I use it for everything, from this vanilla cake to Rainbow Cupcakes, Red, White, and Blue Layer Cakes, and Sugar Cookies!
The best buttercream frosting is whipped, fluffy, and very spreadable. Here’s how to prepare this easy frosting for decorating your vanilla cake. I have a more detailed tutorial on how to make frosting if needed (linked above- see my perfect vanilla frosting).
- Whip the butter. This is key. Since this frosting begins with cold butter, you’ll need to whip it a little longer at the start. Cut the cold butter into cubes, then add it to your mixer and whip it for a good 3-5 minutes, scraping down the bowl occasionally.
- Add powdered sugar. With the mixer on low, you’ll gradually add the powdered sugar, followed by the vanilla, and lastly the heavy cream.
- Whip again. Continue to beat your vanilla frosting for an additional several minutes or so to get it nice and airy.
- Frost the cake. When your cake is completely cool, it’s ready to frost. Place dollops of frosting around the top of the cake and use an angled spatula to spread the frosting. Don’t press too hard or you’ll risk pulling the top of the cake along with you! See below for more helpful frosting and decorating tips.
Tips for the Best Vanilla Cake
- Room temperature ingredients: I’ve made this cake both ways, and I can assure you that room temperature ingredients does allow the ingredients to better incorporate together.
- Sifted flour. I know it’s a pain, but I’ve made this cake so many times over the years, and using a fine mesh strainer to aerate the flour is the way to go.
- Don’t over (or under) mix the batter. Once the dry ingredients have been added, low and slow is the name of the game. There’s a bit of a delicate balance when preparing cake batter. If you over-beat the ingredients, your cake won’t rise and will come out overly dense. Meanwhile, batter that’s not well mixed will bake unevenly.
- Try not to substitute ingredients wherever possible. You’ve heard the saying, “cooking is an art, baking is a science”. Think of the ingredients and ratios in a cake recipe as a tested and successful science experiment. Straying from the recipe can have unpredictable results.
- Avoid overbaking or underbaking. Baking times may vary depending on the type of pan you’re using (see the next point below) and your individual oven. Test the cake by inserting a toothpick into the center. If the toothpick comes out clean, your cake is ready to come out.
- Different types of pans will bake differently. Cakes in glass baking pans will always need to bake longer since glass doesn’t conduct heat as well as metal pans.
More Frosting and Decorating Ideas
Here are more frosting options to pair with this easy vanilla cake:
You can be as creative or as basic as you’d like when it comes to how you frost your cake, too. Most of the time I just smear the frosting in an even layer all over so I can get to slicing ASAP. But the vanilla buttercream frosting is also perfect for piping! I have helpful tutorials on How to Use a Piping Bag and How to Use and Decorate with Piping Tips that walk you through it.
Then, try one or more of these fun topping ideas:
- Fruit – Top your cake with fresh berries, fruit, or a compote.
- Chocolate Ganache – Drizzle the top of the cake with an easy homemade chocolate ganache (borrow the filling from my Chocolate Ganache Cupcakes!)
- Caramel Sauce – Add a bit of caramel or butterscotch sauce over top.
- Sprinkles – Top your cake with fun and festive colorful sprinkles, nonpareils, or chocolate shavings.
- Crushed Cookies – Give your cake a crunchy texture thanks to a sprinkle of crushed cookies, like Oreos or Nilla Wafers.
Variation Ideas
This recipe makes a very simple and very delicious single-layer vanilla cake. But it doesn’t have to end there. Here are some more recipe variations you can try:
- Cupcakes – This vanilla cake recipe can easily be made as vanilla cupcakes. The batter will make a hefty 24 cupcakes, with a little left over. For some helpful cupcake decorating tips, check out my post on How to Decorate Cupcakes.
- Layer Cake – I make this cake as an 8” three-layer cake in my recipe for Moist Vanilla Layer Cake. If you’d like to bake this as a 9-inch or 10-inch layer cake, the baking times will need to be adjusted accordingly. All the details are in the post.
- Bundt Cake – I’ll be honest, I don’t love the way this recipe bakes as a bundt cake. Luckily, I developed the perfect fluffy Vanilla Bundt Cake instead. The preparation is a bit different but just as easy!
- Gluten-Free – I’ve made a gluten-free vanilla cake using 1-to-1 gluten-free flour and it came out great. If you’re looking for another easy gluten-free dessert, try my Easy Gluten Free Vanilla Cupcakes.
- Poke Cakes- I’ve used this as a base recipe for many of my poke cake recipes.
How to Store a Frosted Cake
Whenever possible, this homemade vanilla cake should be stored in an airtight container at room temperature to keep it fresh and moist. However, if you live in a hot and humid environment, you may want to store this in the refrigerator instead. Take the cake out of the fridge ahead of time and serve it at room temperature. Either way, be sure you’re using an airtight container.
Can I Freeze Vanilla Cake?
Yes, though it’s best to freeze homemade cakes before they’re frosted. Once the vanilla cake is baked and cooled, wrap it tightly in plastic wrap, plus a layer of foil. Store your cake frozen for up to 1 month.
Before serving, thaw the vanilla cake completely and let it come to room temperature before frosting.
More Cake Recipes to Try
Moist Vanilla Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 15 slices
- Category: Cake
- Method: Baked
- Cuisine: American
Description
This easy and homemade Moist Vanilla Cake recipe is perfectly sweet and fluffy and full of rich vanilla flavor. Topped with a creamy vanilla buttercream frosting, it’s the best vanilla cake to make for any occasion!
Ingredients
For the Cake:
- 2 cups (380g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs, at room temperature
- 1 tablespoon (14.8 ml) vanilla extract
- ½ cup(120g) sour cream, at room temperature
- 2 ½ cups (350 g) all-purpose flour, sifted
- 3 teaspoons (11.2 g) baking powder
- 1 teaspoon (5 g) salt
- 1 ¼ cups (296 ml) milk (any type), at room temperature
For the Frosting
- 3/4 cup ( 170g )unsalted butter, cold
- 2 1/2cups (325g ) powdered sugar
- 1 teaspoon (5ml ) pure vanilla extract
- 1 tablespoon (15ml ) heavy whipping cream or milk
Instructions
For the Cake:
- Preheat the oven to 350°F.
- Mix the wet ingredients: In a large mixing bowl, beat together the sugar, vegetable oil, eggs, and vanilla extract until well incorporated. Scrape down the bowl as needed.
- Add the sour cream and beat until well combined.
- Combine the dry ingredients: In a separate bowl combine the remaining dry ingredients and sift together the flour, baking powder, and salt. Add half the dry ingredients, and half the milk, and beat on low speed just until the flour starts to incorporate. Repeat until all ingredients are added and combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Pour the batter into a 9-inch by 13-inch pan and bake at 350°F for 28-32 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely prior to frosting.
For the Frosting:
- Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, and beating until the butter is whipped and fluffy.
- Add the powdered sugar and mix on low speed until incorporated into the butter then add the vanilla extract and heavy cream and mix to combine. Beat for about 60 seconds.
- Continuing beating, increase the speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting. Spread over cooled cake.
Notes
- The batter will be quite thin. It’s important that you stir the batter after mixing, to ensure everything on the bottom of the bowl is well mixed.
- This can easily be made into vanilla cupcakes or a vanilla layer cake
- Greasing the pan: if you are using a pan that isn’t nonstick, or you plan to remove the whole cake from the pan, be sure to grease and flour the pan first.
- Baking times will vary by pan type and true internal oven temperatures.
- Storing this cake: Whenever possible, cakes should be stored in an airtight container at room temperature. If you live in a hot and humid environment, you may want to store this in the refrigerator. Serve at room temperature.
- Freezing this cake: I do not prefer to freeze cakes once they’re frosted/ If you need to freeze this cake, double wrap it in plastic wrap and then with foil. Thaw to room temperature to serve.
-
Ingredient substitutions
- Sour cream: This is essential for keeping the cupcakes moist. If you don’t have sour cream. I recommend substituting it with non-fat Greek yogurt. The recipe calls for light sour cream, but you can also use full-fat sour cream. If you need to, you can omit it completely, but note the cake will not be nearly as moist.
- Butter instead of oil: You can use 1/2 cup of melted butter instead of oil, but I don’t think it is nearly as good. You can also use coconut oil instead of vegetable oil.
- Gluten-free flour: I have tested this recipe with a one-for-one gluten-free flour and it worked out great
Nutrition
- Serving Size: 15
- Calories: 443
- Sugar: 47.5g
- Sodium: 187.5mg
- Fat: 18.9g
- Carbohydrates: 65.2g
- Protein: 4.7g
- Cholesterol: 65.4mg
Hey (Hugs)
How are you? I only use your vanilla in my business, its phenomenal huge fan, I was wondering if I can make your vanilla in a caramel cake (in the sponge) 🙏🏻
Hi Stephanie, thank you! I am not sure I understand the question. Do you mean make it into a caramel cake?
Yes please 🙂
You’d have to try testing it, I have not made a caramel cake myself
It worked, thanks to your brilliant recipe I successfully managed to make a caramel one. You are amazing, thank you
Amazing Stephanie! I am so glad!
Can I change the vanilla extract for almond extract? I’m hunting for an almond recipe that includes oil and yogurt/milk but you don’t seem to have one.
Absolutely. This is an easy swap!
Absolutely delicious, love this ‘no nonsense’ recipe.
Karen, thank you so much! I appreciate that and I too love how quick this recipe comes together.
Hi can this cake be turned into cake pops
?
I am sure it can. The cake is very moist and should pack together nicely. I’ve never tried it myself.
Before I try this, I want to ask what you recommend for higher altitudes. We are at 3700 feet. I normally reduce the leavening, add a bit more liquid, etc. I look forward to trying this!
Hi Kelly, I am not too familiar with high altitude baking, and unfortunately I have not made this cake at high altitude myself so I am can’t be of much help here. I’m sorry!
The cake came out with a bread like texture – is this how it normally comes out or did I do something wrong? I was expecting a tight crumb, but this seemed more pound cake/sweet bready. (used yogurt instead of sour cream and half the amount of sugar – could this have been the culprit??)
Thank you!!
Hi Mia, yogurt would have been a find substitution but yeah, you cannot halve the sugar and expect to have the same results. That is a definite contributor to the texture you described. I would recommend trying the recipe as it’s written.
This sounds like a great recipe! Would I be able to bake this in a half sheet pan? Will there be enough batter? Thanks!
I have not tried it, so I can’t say for certain. It’s about 5 cups of batter
I LOVE this recipe.
Do you have a recipe for a sugar free vanilla cake? Or what can I substitute the sugar with?
Hi Taylor, I do not, I’m sorry I am not too familiar with sugar free baking. If you can find a 1:1 sugar substitute like Swerve that might work?
Great recipe !! Easy to follow. And the taste and texture is phenomenal!!!! Thank you Julienne. I’ll be sure to tag you again in my next cake post ! @shanshomebakery
Thanks for sharing Shannon! I am so glad you loved it!
Love your receipes.. How much quantity of cake can you make with this given ingredients. You have specified in no of slices,can you please tell me in kg.
Hi Maria, sorry I am not familiar with the quantity of cake this makes in weight. I only know the number of slices.
Can i use cakeflour instead of apf?
What’s the difference?
Thank you
Cake flour and AP flour are not interchangeable due to the proteins in the flour, and further adjustment would be required. I have not tested this recipe with cake flour.
Definitely the best vanilla cake I’ve had in my life. It’s soooooo moist I love it
YES Didi! thank you so much!
This was SO good! We only made the cake, but it smelled so amazing out of the oven my boyfriend and I both had two slices. Will be making this over and over again. Thanks for the recipe!
That’s so wonderful!! Thank you so much for sharing!
Thanks alot for this recipe, I did this for my mom and she loved it. It was truly amazing!
Awesome Jenna! Thank you so much for sharing!
The BEST ever…thanks so much! We devoured this!
Thank you so much Annabel!
This cake is excellent…I did add less milk and added a bit more sour cream since I only had exactly one cup of milk. I did whip the sugar and egg whites together and then added the oils and yolks and vanilla. Made it a bit more fluffy but still had great texture. Tasted great even without frosting.
Thank you so much Mel! I am glad these changes worked out for you!
Omg. Made this into 12 cupcakes today and they are so scrummy! Moistest recipe I’ve found yet so will prob stick with this one from now on. Thank you for sharing!
Thank you Kerry! I am so glad you loved them!
Here we are day 3 and this cake is just as moist as day 1. I used 1/4c butter and 1/4c vegetable oil. Amazing cake! Fir the frosting I made a buttercream frosting and after whipping the butter added 1 T of meringue powder and whipped that in before adding the confectioners sugar. The frosting is just as good as day 1 and fallen flat. This recipe can be made the day before and is a keeper.
So awesome Tara. Thank you for sharing!
I make a lot of cakes – this recipe is excellent, and super simple. I substituted half greek yoghurt and half buttermilk as I did not have sour cream in the house. And then I folded in some flour-coated frozen raspberries. Totally delicious. Thank you!
Thank you so so much Heather!
I made this today and we are currently in a lock down. Used curd instead of sour cream. Used 2tsp of baking powder and less than 1/2tsp of baking soda since I was running out of baking powder. Used part coconut oil and part melted margarine. Didn’t frost the cake but added few cashews and raisins. Cake rose a lot than other vanilla cakes I’ve made. It was soft and delicious. 👌👌👌Froze a part of the cake.
Thank you for the recipe!!!😊😊
I so glad to hear these alterations worked out our for you!
Made this cake for my family and they loved it. Making it again for a friends birthday. It is delicious!!!
Thank you so much Annie!! This makes me so happy!
This is the yummiest recipe for vanilla I have ever found, especially for someone like me who likes to be generous with the vanilla essence 🙂 ! I will definitely stick around. Keep up the good work Julianne!
Amazing! Thank you Shiku!