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
thank your for this Amazing recipe,i doubled the recipe and subtitude milk with coconut milk.it came out perfectly.❤️
That sounds incredible! Thank you for sharing.
Do ingredients need to be at room temp or can they be cold?
Hi Deb, I bake this frequently and I seldom use room temperature ingredients, so I did not specify them to be room temp.
Any way to make it dairy-free?
You can use dairy-free milk and yogurt, I don’t think that would be an issue. In regards to vegan butter, I have never made a frosting with vegan butter but if you can find something in a brick form or a vegetable shortening, you could try that and then use dairy-free milk instead of heavy cream.
Please I can’t find sour cream in my area , can I replace with buttermilk or totally leave it out
Hi Via, the answer to this is in the blog post under Ingredient substitutions and also listed in the recipe card in the notes section. I hope you’ll find those suggestions helpful.
Hi there! The serving size says 15. Does that mean there is 443 calories for 15 muffins or 1?
Thank you!
It’s per slice assuming you cut it into 15 slices.
I wanted to try to make this cake but with two round pans. Do you know what temperature and time it would need to bake at?
Hi Sarah. Yes, I would recommend reviewing my layer cake post which has a full list of pan sizes and suggested baking times
This is my absolute go-to recipe for a vanilla cake. The sponge comes out perfect every time. I’ve made it as a layer cake and as a 1/2 sheet (11×15). For the layer cake, Julianne’s directions are spot on. For the 1/2 sheet size I doubled the ingredients and baked at 325 degrees for 45-50 minutes. You really can’t go wrong with this recipe no matter what size you do.
Thank you so much Alisa!! I really appreciate that! Thank you for sharing your sheet cake adjustments too!
The cake came out super moist & delicious! This will be my go-to recipe from now onwards! Thank you so much for this wonderful recipe! 😊
Amazing! Thank you so much Nivida! I really appreciate the feedback
So moist and yummy, I reduced the sugar to 1 cup and it came out good as well. Thank you for the recipe
You’re so welcome!
Hi, i want to make 4 layer 6 inch cake. Will this batter be enough? Or should I 1.5 times it?
This cake recipe will make 4 6-inch layers as written.
Thnks for the recipe👍👍I wanna use it for dry cake which does not require too much ingredients
Exactly what I was looking for! Nice and easy recipe but also not too sweet and really moist!
Love that Kadi, thank you so much!
We cant get All purpose flour where I am. What can I use instead if I cant use cake flour?
We get bread flour, cake flour, self raising flour??
Hi Jenny- what do you normally sub for all purpose flour? Definitely not bread flour. I don’t bake with self rising flour, but if that’s an alternative, you would likely reduce the baking powder in this recipe.
Are you Australian/NZ? All purpose flour is plain flour. Granulated sugar is caster sugar.
Hello, so glad I found this recipe. it’s by far the best vanilla cake I’ve made!
Is the original recipe in cups and then converted to grams or was it originally in grams and adapted to cup measurements? thank you 🙂
All my recipes start in cups and are converted to grams using an online tool that estimates. They also vary from brand to brand, especially with flour!
Absolutely wonderful recipe. Followed the recipe exactly and the cake was very moist, and not too sweet. We didn’t get to try the frosting recipe, really looking forward to trying it next time. Printing this one for the books! Thanks for the heads up about the thin batter, really calmed my fears!
That’s amazing Tara! Thank you so much for sharing. I am really glad you found this recipe!
My late husband used to tell me that my cakes always turn out too dry,for years I tried but to fail everytime until I came across this recipe & omg 😱 what a difference it made, not only moist but delicious & def not dry I couldn’t stop eating it same with my family 🤤😋❤️🌹
Wow, thank you for sharing this story with me. I am so glad you found this recipe.
Thanks for this recipe but how do l use the recipe for a “12”” by 13 pan cake?
You’ll need to adjust the baking time
Hi, i’m just wondering if this recipe is restricted to vegetable oil? could you use canola instead?
thank you 🙂
Yes that should be fine
Amazing cake! It’s so hard to find a cake that has a little more to it and is not super light and airy but this recipe is THE ONE. This cake was exactly what I hoped for and super moist. I made coconut frosting for the top and put coconut on the outside and had the most moist and amazing coconut cake of my life. Excited to use this cake with lots of different frostings!
Thank you Abby!! You should also try my yellow cake or lemon cake which were adapted from this as well! Thanks so much for sharing!
Thank you will try it but can the milk be substituted for buttermilk ?
yes
Hi, could I use cake flour instead of all purpose?
And buttermilk instead of milk?
Hi Jasmin, I’ve never tested this recipe with cake flour, but they are not a 1:1 substitute. Yes, you can use buttermilk, but I would consider using some baking soda in combination with the baking powder. At least 1/2-1 teaspoon.
I’ve made your 8″ 3-layer recipe a few times now (after searching for so long for a good white cake recipe!), and it’s perfect. I was planning to double it to make a 9×13 version, since my Wilton 9×13 pan says I should use 10 cups of batter. But here you’re using the same recipe (which I think makes 5 cups) for a 9×13. Will this be a high enough single-layer sheet cake?
Hi Rebecca, I use the same recipe for both a 9×13″ cake and the 3 layer 8-inch cake. I am afraid if you doubled the recipe, the edges would burn before the middle was cooked
I’m in the U.K. and made this for the first time today. I can see this becoming a firm family favourite.
Love this! Thank you so much Joy!