This perfectly Moist Vanilla Cake is a timeless dessert, full of sweet vanilla flavor and topped with my best vanilla frosting. It’s an easy cake recipe that you can make as cupcakes or a layer cake, too!
Easy Homemade Vanilla Cake
I’m always chasing the perfect cake recipe. After months of trialing and adjusting to get it just right, this easy vanilla cake recipe might be my most versatile dessert ever. There’s rarely an occasion when this cake isn’t the answer, whenever I need a dessert for a special occasion, or just because I’m craving something sweet.
My cake recipe is a real classic. It makes perfect, ultra-moist cake, frosted with my all-time favorite vanilla buttercream frosting. The crumb is rich and spongey, and the batter comes together easily using either a stand or hand mixer.
Birthdays, parties, potlucks, bake sales – this cake is the best, perfect for frosting and decorating. You can even make it into a layer cake or cupcakes!
p.s. For a chocolate version of this recipe, try my Super Moist Chocolate Cake.
Why You’ll Love This Recipe
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:
- Taste: The cake itself isn’t overly sweet, allowing it to pair perfectly with the frosting. High-quality vanilla gives the best flavor.
- Texture: Dense but spongy. If you are looking for a light and fluffy vanilla cake, this isn’t it.
- Crumb: Very moist with a tight and tender crumb.
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
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
Below are some common mistakes and how to avoid them, along with a couple of handy tips for making the best moist 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
A classic homemade vanilla cake is seriously the best dessert for any occasion! It’s just as delicious as a birthday cake as it is for everyday baking, and I’ll never run out of ways to decorate it. 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
I have been using this recipe for a few years now. I replace the sour cream with buttermilk and it comes out super delicious. I use a caramel buttercream and it is just to die for. I have baked this for family, friends, acquaintances, colleagues and it’s a winner. My go-to recipe for a wonderful vanilla cake!!!!!
The caramel buttercream sounds delicious!!
I’ve been using this recipe for 3+ years now for our family birthday cakes. It’s a winner every time, especially with the cream cheese frosting. It’s common for people to ask me for the recipe once they’ve tried it. Thank you!
Love that Vanessa! It is so good with cream cheese frosting!
You said “this is a Moist Vanilla Cake recipe is perfectly sweet and fluffy and full of rich vanilla flavor” and you’re so far from the truth. If I would have know that you only taste the sugar in the frosting and the actual cake itself is bland and just over all gross. I would have picked a different recipe . The frosting wouldn’t even blend together because of how much sugar there was. No only didn’t I waist all of those ingredients but also waisted my time.
It sucks to feel like you have wasted time and ingredients, I understand the frustration. Unfortunately Vanilla cake/cupcakes are one of the hardest recipes to please everyone with, as each person has a different idea of what they want or think it should be. This particular cake is overwhelming popular on my site, but I can’t please everyone. If you had trouble with the frosting blending together, that’s a red flag for me that something wasn’t right. Were you using a hand mixer? Or perhaps the butter wasn’t beaten for long enough. Anyhow you can also try adding some more liquid to help it incorporate.
Suuuuper dense, heavy, and bland. So dense it’s comical. Followed recipe exactly. Probably doesn’t need 3 large eggs… Horrible. Taste like nothing with hint of egg and that’s it. Not fun to chew
Hi Saeed, I am not sure what you expected, given I stated this cake is “Dense but spongy. If you are looking for a light and fluffy vanilla cake, this isn’t it.”. The thing about vanilla cake is that everyone has their own idea of what it should be. It’s too bad this didn’t meet your expectations. If your cake was as dense as your describing, I am wondering if you over-measured the flour, especially since you mentioned the chew.
My husband who doesn’t really bake, made this for me tonight for my birthday and it was delicious. It’s a keeper. Really great texture and moist. Used two snack pack vanilla puddings instead of the sour cream, and everyone really loved it too. Simple recipe too. Thanks!
Wow, what an interesting swap, I might just have to try this!
Can you make this cake using an 8″ round spring pan?
Yes, under Easy Recipe Variations there is a link to the layer cake version of this. https://beyondfrosting.com/moist-vanilla-layer-cake/
Can this cake be used for 3 leches?
These turned out great, thank you!
Glad to hear that Sarah!! Thank you so much!
The his was an absolute fail for me 😩 It completely sunk in the middle of baking & looked like a donut. Strange as there’s so many positive reviews. Any ideas?
Hi Nena, I have followed up with you via email, it would be helpful to have some more details from you to try and troubleshoot the issue
The only issue I had was the recipe instructions say to mix dry ingredients but then the sugar is in the “mix wet ingredients” step. So I jumped ahead I suppose, and mixed all dry and then all wet then combined the two. The instructions got confusing the first time around.
Hi Danielle, thanks for the feedback, I can see how that could be confusing and I can look to make it a little clearer.
I make this for every birthday we have in our house. It’s delicious. Sometimes my batter has small lumps in it, but I’m concerned about overmixing. Can you tell me if this is just from not mixing well enough, or is it just the way some batters look before they go in the oven?
The lumps in the batter are likely clumps of flour that are not incorporating into the batter. I have made some updates over the years and I’ve found them a combination of room temperature ingredients, sifting the dry ingredients and mixing at a low speed once the flour is added will produce the best results. Also slowly adding the flour, and incorporating the milk will help.
Can I use cake flour for this?
Nope, it is not designed to work with cake flour, as it’s a liquid-heavy batter
Hi,
Could I use buttermilk?
I would typically add a little baking soda to use with the buttermilk
Unfortunately this cake was so dense, I followed everything to the dot but I used the metric versions of the measurements so I’m unsure if those were maybe incorrect? I even used light sour cream and read all the trouble shooting! Such a shame!
Hi Emily, this cake is meant to be more dense than light and airy. It’s very spongy. I make this all the time, only uses the weighted measurements, so it’s hard to know if the cake texture was actually correct and just didn’t meet your expectations or if something was actually off that that caused the cake to be too wet or dense.
This is my favourite vanilla cake recipe! I have baked it many times with multiple fillings and everyone loves it. I have a few questions.Anne
1. Can this recipe be converted into a marble cake?
2. Is this enough batter to fill a sheet pan(12x17x1”)?
3. What temp and time for a sheet cake?
Thank you
Thank you so much Anne Marie. I have a marble cake that is based off my yellow cake instead, it’s a thicker batter and lends better to marbling. https://beyondfrosting.com/marble-cake/. I have not specifically made a sheet cake size.
I just made this cake .. it is amazing , light and fluffy , full of flavor . It called for 2 cups of sugar I backed it to 1 1/2cups , tasted perfect 👍
Yeah! Thank you for sharing Christine!
Love this cake! I Make it all the time. Super moist and delicious. And is great tasting even several days later, if there is any left the day I make it! 😉 My go to cake all the time. Also shared it with family.
Thank you for sharing. 🙏🏽🥰
I am SO happy to hear that! Thank you!
I made this cake in January for my daughter’s birthday. It was easy to make and gone so quick. I asked my soon-to-be 4 year old son what he wanted for his birthday and he requested this cake. If a 4 year old remembers a cake 4 months after, it means it’s good. Don’t look further.
LOVE that! How special, thank you for sharing!
Excellent recipe! This is my go to recipe for a simple vanilla cake. I have made this a couple times, the first with out sour cream. It was perfect, I made it with lime and lime glaze. The second time I added the sour cream, and made lemon. The third time I replaced half of the flour with whole wheat flour, and I like it even better. Thank for the recipe, and the ingredient breakdown.
Wonderful Jenna, thanks so much for sharing!
Was really good! Followed the recipe exactly except for adding in 1 tbsp cake batter extract along with the vanilla. I also used almond milk and the cake was fluffy and very moist. I added 1/2 Cup rainbow sprinkles to the mix as well. Everyone had 2 pieces and wanted more!
Love that! Thank you so much Jodi for your review.