The Best Vanilla Cake Recipe!
This homemade vanilla cake is my tried-and-true, go-to vanilla cake recipe for everything from simple birthday cakes to elegant wedding cake layers. It’s soft, fluffy, and full of rich vanilla flavor, with a moist crumb and tender texture that turns out perfectly every single time. If you’ve ever wondered how to make a vanilla cake from scratch, here’s your recipe!
Originally posted October 2019, updated April 2026
Classic Vanilla Cake
This homemade vanilla cake is my tried-and-true, go-to vanilla cake recipe anytime I want to bake a from-scratch vanilla cake.
It’s soft, fluffy, and full of vanilla flavor, with a moist crumb and tender texture that turns out perfectly every single time.
Made using the classic creaming method with all-purpose flour, granulated sugar, whole eggs, and real vanilla extract, this is hands-down the best vanilla cake recipe I’ve ever made from scratch.
Whether you’re baking in round pans or a sheet cake for a special occasion, this moist vanilla cake recipe delivers consistent, bakery-quality results without relying on a box mix.
If you’ve ever struggled with a dry or tough cake, this fluffy vanilla cake recipe solves that.
It has the right balance of dry ingredients, whole milk, and properly mixed cake batter, so you’ll get a soft, fluffy cake with a perfect crumb every time.
This recipe is perfect for wedding cakes, birthday cakes, or any other occasion where you want to make homemade cakes.
Why You’ll Love This Perfect Vanilla Cake
This isn’t just another one of those cake recipes you try once and forget. This is one of those most popular recipes you’ll keep coming back to because it just works.
It has a soft, fluffy texture with a tender crumb and real vanilla flavor. It is a moist cake that holds together beautifully, making it perfect for a layer cake, sheet cake, or vanilla cupcakes.
It’s sturdy enough for stacking into a wedding cake but still soft enough for everyday baking. It’s simple, reliable, and honestly just a really great cake.
It’s a moist vanilla cake perfect for a birthday cake, naked cake, or any other special occasions!
While you’re here… if you love almond flavor, try my White Almond Sour Cream Cake. If you prefer to start from a cake mix, try this doctored cake mix recipe for vanilla bean cake. And if you want the easiest and best wedding cake recipe (a yellow cake) for an amateur baker, try this recipe (also made from cake mix).
Equipment Needed
You don’t need anything fancy for this perfect vanilla cake recipe, just a few basic tools to get started.
- Stand mixer with paddle attachment or hand mixer
- Mixing bowls including a separate bowl for dry ingredients
- Measuring cup and measuring spoons
- Three 6-inch round cake pans*
- Parchment paper
- Wire rack or cooling rack
*Note: This homemade vanilla cake recipe can be baked in 3 6-inch pans for a taller cake or 2 7-inch pans for slightly thinner layers, depending on your preference.
Ingredients
These simple pantry ingredients come together to make a soft, flavorful homemade vanilla cake. They’re easily found in the baking aisle of all grocery stores.
For the Cake
• All purpose flour
• Baking powder
• Salt
• Butter
• Sugar
• Egg whites – freeze the egg yolks and bake a Key Lime Pie on another day!
• Pure Vanilla Extract
• Milk
For the Frosting
• Butter, softened
• Powdered sugar
• Vanilla
• Heavy whipping cream
Tip: Use room temperature ingredients for the best results!
Find the complete recipe with ingredient measurements in the recipe card below.
How to Make a Vanilla Cake from Scratch
This homemade vanilla cake is the perfect cake for so many occasions, and you can change up the filling and frosting to suit your tastes! Follow these step-by-step instructions for a perfect cake every time.
- Preheat oven to 350°F.
- Prepare your cake pans with cake release spray, homemade cake release, or line the pans with parchment paper rounds. Set aside.
- In a small bowl, whisk together all dry ingredients except the sugar. Set aside.
- In another small bowl, combine the milk and vanilla extract. Set aside.
- In a large mixing bowl with an electric mixer or a stand mixer fitted with a paddle attachment, cream butter until smooth.
- Slowly add the granulated sugar and continue mixing until light and fluffy.
- Add the egg whites one at a time, mixing well after each addition.
- With the mixer on low speed, add about half of the dry ingredients (flour mixture).
- Alternate adding the remaining dry ingredients and the milk mixture, mixing just until combined.
- Increase to medium speed and mix for an additional 3 minutes until the batter is smooth.
- Distribute the batter evenly between your prepared pans (either three 6-inch pans or two 7-inch pans).
- Bake for 30 to 35 minutes in the preheated oven, or until a toothpick or cake tester inserted into the center of the cake comes out clean.
- Allow cakes to cool completely before frosting.
For the Frosting
While the cake bakes, you can make the frosting! I have a recipe below or you can use your favorite.
- In a large bowl, cream the butter until light, fluffy, and free of lumps.
- Add powdered sugar one cup at a time, mixing on low speed until incorporated.
- Add the vanilla and heavy cream, then mix on medium speed for 3 to 4 minutes until light and fluffy.
Assembling the cake
- Place one cooled cake layer on a cake board and spread a thick layer of frosting over it.
- Repeat twice more, then cover the entire cake in a thin crumb coat of frosting.
- Chill the cake for at least 15 minutes, then cover in a thicker layer of vanilla frosting.
- Decorate, if you desire.
- Enjoy!
Cooling Instructions
Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto a wire rack or cooling rack to cool completely. If you’re not using them right away, wrap the layers tightly in plastic wrap to keep them fresh.
Frosting Ideas
This white cake pairs perfectly with a variety of frostings, depending on your preference. The best frosting is the one I have included but here are other delicious options:
- Vanilla Buttercream Frosting Recipe
- Strawberry Frosting
- Lemon Buttercream Frosting
- Cream Cheese Frosting
- Key Lime Cream Cheese Frosting Recipe
Variations
This easy vanilla cake recipe turns into a funfetti recipe by folding sprinkles into the batter before baking. This recipe can also be baked as a sheet cake for easy serving or doubled for a double batch when feeding a crowd.
This white cake recipe can be altered slightly by using three whole eggs in place of egg whites for a yellow cake recipe with similar flavor and texture.
The egg whites do make for a fluffier cake though so I do recommend trying the original recipe without any changes. It’s my personal favorite!
Pro Tips for the Best Results
- Use room temperature butter and other ingredients for the smoothest vanilla cake batter and best texture for this classic vanilla cake recipe.
- Measure your ingredients carefully using a measuring cup and proper leveling techniques.
- Mix on low speed once the flour is added to avoid overworking the batter.
- Avoid baking at too high a temperature, as this can cause a dry or tough cake.
- Always test for doneness rather than relying only on suggested bake time – oven accuracy can vary!
- Use a serrated knife to trim off the dome if your cake has one after baking.
Storage Instructions
Store the frosted cake covered at room temperature for up to 2 days. If your kitchen is warm or the cake is filled with perishable frosting, refrigerate it instead.
To refrigerate, place the cake in an airtight container or cover tightly. Let it come to room temperature before serving for the best texture and flavor.
Unfrosted cake layers can be wrapped tightly in plastic wrap and stored at room temperature for 1 to 2 days, or refrigerated for up to 5 days.
For longer storage, wrap the cake layers in plastic wrap and place in freezer bags. Freeze for up to 2 months. Thaw at room temperature before frosting and serving.
Frequently Asked Questions
Yes, and cake flour will likely give you a softer, more tender crumb. But since I often don’t have cake flour on hand, I wanted a recipe with the most common ingredients.
Yes, this recipe works great as a sheet cake. Just adjust the baking time as needed.
Yes, bake the cake layers in advance, wrap them in plastic wrap, and store at room temperature or freeze until ready to use.
Final Thoughts
This really is my best vanilla cake recipe and one of my go-to recipes for any occasion. Whether you’re baking for a birthday, a wedding cake, or just because you want something sweet, this simple vanilla cake always delivers. Once you try it, you’ll see why it’s a staple in my kitchen and one of the most reliable cake recipes I’ve ever shared.
More Cake Recipes
- One Bowl Chocolate Cake
- Southern Caramel Cake
- Best Strawberry Cake
- Easy Carrot Cake Recipe with Cream Cheese Frosting
- Easy Banana Pudding Poke Cake
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The Best Vanilla Cake Recipe
Ingredients
For the cake:
- 2 3/4 cup all purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 3/4 cup butter
- 1 2/3 cup sugar
- 5 egg whites
- 2 1/2 tsp vanilla
- 1 1/4 cup milk
For the frosting:
- 3 sticks softened butter
- 5 cups powdered sugar
- 2 tsp vanilla
- 2 tbsp heavy whipping cream
Instructions
Instructions:
- Preheat oven to 350°F.
- Prepare your cake pans with cake release spray, homemade cake release, or line the pans with parchment paper rounds.
- Combine all dry ingredients (minus sugar) into a small bowl and set aside.
- Combine the milk and vanilla in another small bowl and set aside.
- Cream the butter in a large mixing bowl or the bowl of a stand mixer with a paddle attachment. Slowly add in the sugar until fully combined and fluffy.
- Add in the egg whites one at a time, making sure to combine each before adding the next.
- Add in about ½ of the dry mixture while mixing on a low speed. Alternate adding in dry and wet ingredients until they are all combined. Mix for an additional 3 minutes on a medium speed.
- Distribute the batter evenly between your prepared pans (either three 6-inch pans or two 7-inch pans).
- Bake for about 30-35 minutes or until a toothpick inserted comes out clean.
- Let cool completely before frosting.
For the frosting:
- Cream together the butter until light and fluffy and there are no lumps. Add in the powdered sugar one cup at a time while on a low speed.
- Add in the vanilla and heavy cream and mix until light and fluffy. About 3-4 minutes.
- To assemble the cake, place one layer of cake on a cake board or plate and top with about 1/2 cup of buttercream and smooth out evenly. Add the next layer and continue with each layer of cake. Completely cover the outside of the cake with the remaining buttercream and smooth with a bench scrapper or spatula. Personalize by adding toppings of your choosing!
- Enjoy!
Hi Rose! This looks like a great vanilla cake recipe! I’m definitely going to try it!!
Thanks Nicole!!
Good day, I live in South Africa. Please want to know how many grams is one stick of butter.
Here we buy the butter in blocks.
Thank you
Cora
One stick of butter is 113 grams.
Hi Rose! I’m sure learning a lot from your blog & recipes. I am currently making the black forest cake for my son’s 5th birthday (minus the cherries of course) & I’m using the “goop”!!! It is working well! I love it! I’ve been making cakes (mainly doctored mixes) for about 12ish years on & off & would love to be on your level…just can’t seem to get there… anyway, my question for this recipe is, if I don’t care if this cake is white in color can I use the whole egg & if so how many?
Thanks again for all you do, I learn lots!
Three whole eggs.
Hi Rose, would it turn out well if I wanted to use 2 9 inch pans instead?
I’ve been looking for a vanilla cupcake recipe to try for my mini cupcake bouquets. This one sounds amazing to try.
Stephanie
Yay – thanks for trying it – please let me know how it turns out!
woo! thanks, i will try it this weekend.
Awesome – thank you!
My husbands birthday is coming up, and this is a recipe I am sure to try. I have 2 9 inch baking pans. I plan on making it a 3 tier cake. Would to have to double the recipe?
Can you put funfetti sprinkles in the cake.
Yes! Fold in about 1/4 cup of jimmies once the cake batter is mixed.
Hello! I will be making this cake tomorrow (9/1/2020). Can I double this recipe and use it with 2 9in pans, and still bake at 350?
Looks good. Will definitely try
I made this cake a few days ago and it was amazing. One of the best vanilla cakes I’ve ever had. The crumb was amazing. Perfect for stacking. I did use buttermilk instead of milk. I am wondering how it would be to replace some of the AP flour with cake flour to give it a slightly lighter, less dense crumb. I will definitely be making this again!
Hello! How much of the ap flour did you replace with cake flour?
Hi Lesley, I didn’t actually replace an AP flour with this bake. It was a question for Rose. I was thinking about it tho. And wasn’t sure about the ratio. I wonder if it would be an equal swap?
1 cup plus 2 tablespoons of Cake Flour for every 1 cup of All Purpose Flour.
I made it with all Cake Flour and it was wonderful. The cake was perfect! Great base recipe for plating with flavors as well. I am going to make a coconut cake with this.
I am rating only the cake. The frosting was way to sweet for me and even two of my kids but the acrual cake was perfect!
Hi, just wondering what’s the oven temperature on which you are baking this cake. Thanks!
So sorry! It should be at 350 degrees F. Got the recipe updated with the temperature. 🙂
I tried this recipe last night and it was so delicious. Haven’t tasted a better vanilla cake before. I halved all the ingredients and now i wish i had more hehe. Thanks so much! ?
That’s SO awesome – thank you for doing this for me!!
I made cupcakes out of this recipe. It really is a great recipe but I have to say, I have another recipe that I think I like a little better. It has buttermilk in it and it’s divine but this is wonderful!!!! I also used cream cheese in the frosting because everything is better with cream cheese right??? Thanks for the recipe!!
Thanks so much Pam!
Hi Rose…..
May I please request you to post all the ingredients in grams.
Hi, I love you making your cakes. If you don’t mind what brand of AP flour do you use or can cake flour be used? if so what brand would you recommend and what is the ratio for cake flour vs. AP flour. Thank you
I use Great Value (Walmart) brand all-purpose flour.
Can e whole eggs be substituted for 5 egg whites? I’m not concerned about the color.
Yes 🙂 I haven’t done it but usually it’s 3 whole eggs for 4 egg whites, so you may have to use 3 or 4 large eggs.
Hi Rose, I was so thrilled to read your recipe using the small amount of sugar, only to be disappointed at you using 5 cups of icing sugar in the frosting! Defeats the whole purpose of cutting down sugar in baking. Regards
Carole
I don’t have vegetable shortening, can I make this recipe without the “goop”? Thanks!
Of course! Just use cake release spray or oil and flour your pan.
I made this with just butter and flour for the sides and it worked perfect. This recipe is delicious!!! I enjoy cake that doesn’t fall apart into a big crumb mess when you cut into it and this one is the perfect texture. So yummy!!! We all loved it! Thank you so much.
SO glad you liked it Serenity!
1 cup plus 2 tablespoons of Cake Flour for every 1 cup of All Purpose Flour.
I made it with all Cake Flour and it was wonderful. The cake was perfect! Great base recipe for plating with flavors as well. I am going to make a coconut cake with this.
I am rating only the cake. The frosting was way to sweet for me and even two of my kids but the acrual cake was perfect!
Supposed to be playing with flavours, not planting. Sorry for the typo!
Did you use metal pans? If I were to use glass pans should the cakes be baked at a different temperature?
Hey Jill – I’ve never baked cakes in glass pans so I’m not sure how you’d adjust the recipe.
Rose – I want to make this recipe for my husbands 30th birthday but am confused by the directions and scaling. I have two 9″ round pans to make a double layer cake. Do I need to double the scale (i.e. use the 2x measurements) or is the 1x recipe enough?
Sincerely,
Lost and confused new wife and beginning baker!
HI, Rose – I’m always looking for a great vanilla cake recipe and this one sounds really nice. I will be trying it. However, when you double or triple the recipe, it doesn’t indicate the size of the pans for the larger amount. Any chance you could let us know. Many thanks! 🙂
Hey I have a question I am gonna make this cake for Easter For my husband lol. do you use salted butter or unsalted butter
Hello, i was wondering which scale did you used in this cake. Also, how many people can eat from it?
Thank you!
Hi Rose! My question is in regards to the “Goop” recipe for greasing/flouring cake pans. Does Canola Oil work as a substitution for Vegetable Oil in the recipe for Vegetable Oil? Thank you!!
Yes!!
Hi do you have the ingredients in weight please?
Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do
Hi Rose,
Wondering what milk did you use in your recipe? And does the type of milk (skim, 3%, buttercream, etc) change the amount used? Also, is it safe to assume the butter is unsalted? Looking to bake it this weekend for my daughter’s 2nd birthday.
Thanks a bunch!
I’m so sorry I missed your comment. I use whole milk and salted butter, but I think 2% and unsalted would also work!
Salt or unsalted butter?
Unsalted
Hi! I see a couple people have commented this but I have 2 9 inch pans. Would I double the recipe?
I would try doubling it – you may have a little batter left over though! Let us know how it turns out if you do!
This recipe is awesome. I haven’t made the cake but have used the icing recipe multiple times. Sadly when you try to print it, the instructions for the recipe are completely blocked by ads so it’s now become very hard to use.
I’m sorry to hear this – I’ll reach out to my ad company and make sure to get that fixed! So glad you enjoyed the recipe!