The Best Fluffy & Moist Vanilla Cake Recipe (Easy & From Scratch)

There’s nothing more disappointing than slicing into a vanilla cake that looks perfect but tastes dry or dense. If you’ve been chasing the ideal balance of soft, airy texture and deep vanilla flavor, your search ends here.

This recipe has been tested and tweaked until every bite delivers a tender crumb, long-lasting moisture, and real vanilla warmth. It’s not just another cake—it’s the one you’ll come back to for birthdays, bake sales, or just because.

What follows isn’t just a recipe. You’ll find the science behind each ingredient, clear step-by-step instructions, expert tips, troubleshooting help, and ways to adapt it to your needs. If you’re ready to make the best vanilla cake of your life, you’re in the right place.

Want more foolproof cakes? Don’t miss the full collection in our Ultimate Easy Cake Recipe Hub.

Why This is the Best Vanilla Cake Recipe

• Unbeatably Moist & Fluffy: This cake delivers a soft, tender crumb that stays fresh for days—no dry leftovers here.
• Rich, Authentic Vanilla Flavor: Real vanilla extract and just the right fat balance give it a full-bodied flavor you won’t get from a boxed mix.
• Simple, From-Scratch Ingredients: You won’t need anything fancy. Everything comes from basic pantry staples.
• Foolproof & Reliable: You’ll learn why each step matters. With clear explanations, baking becomes predictable and stress-free.

This recipe uses a balanced butter and oil blend with baking powder for reliable rise and rich moisture. It’s easy to master, even for beginner bakers, and delivers a fluffy, flavorful crumb every time.

The Core Components

Flour:
All-purpose flour holds up well in this method, balancing structure and tenderness without becoming rubbery.

Fat (Butter & Oil):
Butter and oil are melted with milk, then folded in gently. The warm liquid softens the flour’s starch and helps everything blend into a smooth, velvety batter.

Liquid (Milk):
Warm milk keeps the batter loose and airy, helping the cake bake with a soft, even crumb.

Leaveners (Baking Powder):
Baking powder is the main lift here, creating even rise and tender crumb. Whipped eggs help trap air, but they aren’t the primary leavening agent.

Vanilla:
Pure vanilla extract is key, its depth carries the flavor throughout the cake.

The Ultimate Ingredient Showdown: Customizing Your Perfect Cake

For a Cake That’s…	Use This Fat…	Use This Flour…	Use This Liquid…
Extra Rich & Buttery	All Unsalted Butter	All-Purpose Flour	Whole Milk
Supremely Moist & Light	Butter & Oil Blend	Cake Flour	Buttermilk
Dense, Rich & Tangy	All Butter	Cake Flour	Full-Fat Sour Cream

How to Make The Perfect Vanilla Cake (Step-by-Step)

Necessary Equipment

• Stand mixer or hand mixer
• Large mixing bowls
• Rubber spatula
• 2 x 8-inch or 9-inch round cake pans
• Parchment paper
• Wire cooling rack
• Measuring cups or digital scale

Step-by-Step Instructions

1. Preheat the Oven
   Preheat to 350°F (180°C) or 325°F (160°C) with a fan. Let it heat for at least 20 minutes. Place a rack in the center.
2. Prepare the Pans
   Grease two 8-inch or 9-inch round cake pans and line with parchment. Avoid removable-base pans—they can leak.
3. Mix the Dry Ingredients
   In a bowl, whisk:

• 2 cups all-purpose flour
• 2½ tsp baking powder
• ¼ tsp salt
  Set aside.

4. Cream the Eggs & Sugar
   In a large bowl, beat 4 large eggs and 1½ cups superfine sugar on high for 7 minutes until pale, thick, and at ribbon stage. (The batter should fall back in thick ribbons that stay on the surface for a few seconds.)
5. Add Wet Ingredients
   On low speed, mix in:

• ½ cup unsalted butter, melted and slightly cooled
• 3 tsp vegetable oil
• 1 cup whole milk (room temp)
• 3 tsp vanilla extract
  Mix until just combined.

6. Add Dry to Wet
   Gradually mix in the dry ingredients in three batches. Mix on low until the batter is smooth and combined—don’t over-mix.
7. Bake
   Divide batter into prepared pans. Tap pans gently to remove air bubbles.
   Bake for 30–32 minutes, or until a toothpick comes out with moist crumbs.
8. Cool
   Let cakes cool in pans for 15 minutes. Then turn them onto a rack. For flat layers, cool upside down.

Frost with Vanilla Buttercream

Buttercream Ingredients:

• 2 sticks unsalted butter, softened
• 4 cups sifted powdered sugar
• 3 teaspoons vanilla extract
• 2 to 4 tablespoons milk (adjust for texture)

Instructions:
Beat softened butter on high for 3 minutes until pale and fluffy. Add powdered sugar in 3 parts, mixing on low first. Then beat on high for 1 minute after each addition. Add vanilla and 2 tablespoons milk. Adjust milk 1 tablespoon at a time until the frosting is smooth, light, and holds peaks.

Pro Tips for a Foolproof Cake Every Time

Measure Your Flour Correctly
Spoon flour into your measuring cup, then level it off with a knife. Never scoop directly from the bag—it packs the flour and leads to dry, dense cake. For best accuracy, use a kitchen scale.

Use Room Temperature Ingredients
Cold butter, eggs, or milk can cause the batter to curdle or not mix evenly. Let ingredients sit out for 30–60 minutes before baking so everything blends smoothly.

Don’t Over-mix the Batter
Once you add the flour, mix just until no dry streaks remain. Over-mixing builds gluten, which makes the cake tough instead of tender.

Avoid Opening the Oven Door Too Early
Resist the urge to peek. Let the cake set for at least 20 minutes before checking. Opening the oven too soon lets heat escape and can cause the center to collapse.

Check Your Leaveners
Old baking powder or soda won’t do the job. Make sure they’re fresh—replace them if they’re more than six months open.

Common Cake Problems & How to Solve Them

Problem	Likely Cause(s)	Solution / Prevention
My cake is dry.	Over-baked; too much flour	Bake just until a toothpick shows moist crumbs. Weigh flour instead of scooping.
My cake is dense.	Over-mixed batter; expired baking powder	Mix only until flour disappears. Always check leavener freshness.
My cake sank in the middle.	Under-baked; oven door opened too early	Use a clean toothpick test before removing. Keep the oven closed during baking.
My cake is crumbly.	Over-baked; incorrect ingredient amounts	Stick to baking times. Measure carefully, especially liquids and flour.

This structured guide helps users pinpoint and fix the most common mistakes—without guessing.

Frequently Asked Questions (FAQ)

Recipe Variations & Dietary Adjustments

For a Gluten-Free Vanilla Cake

Swap the all-purpose flour with a gluten-free 1:1 baking flour that includes xanthan gum. The texture may be slightly more delicate, so avoid over-mixing. Let the batter rest for 10 minutes before baking to hydrate the flour blend fully.

For an Eggless or Vegan Vanilla Cake

Use a flaxseed or chia egg substitute (1 tablespoon ground flaxseed + 3 tablespoons water = 1 egg). Replace butter with vegan margarine and milk with almond or oat milk. The crumb will be slightly less rich but still soft and moist.

For a Dairy-Free Cake (Buttermilk/Milk Substitutions)

Use plant-based milk like soy or oat mixed with 1 tablespoon of lemon juice or vinegar to mimic buttermilk. For the fat, choose oil or dairy-free butter. These swaps keep the cake tender and flavorful without dairy.

Perfect Frosting Pairings & Decorating Ideas

For the Classic Birthday Cake

Pair your vanilla cake with rich chocolate buttercream. The deep cocoa flavor balances the sweet vanilla crumb perfectly and brings a nostalgic feel.

For an Elegant Celebration

Go with a silky Swiss meringue buttercream. It’s smooth, lightly sweet, and pipes beautifully for clean, elegant designs.

For a Simple, Sweet Treat

Keep it light with a dusting of powdered sugar or a quick vanilla glaze made from powdered sugar, vanilla extract, and milk.

For a Crowd-Pleaser

Use tangy cream cheese frosting. Its slight sharpness adds depth to the vanilla flavor and pairs especially well for spring or holiday bakes.

The Best Fluffy & Moist Vanilla Cake Recipe Card

The Best Fluffy & Moist Vanilla Cake Recipe

Yield: 12 servings

Prep Time: 25 minutes

Cook Time: 30 minutes

A foolproof vanilla cake that’s soft, moist, and rich in flavor. This from-scratch recipe uses simple ingredients and delivers bakery-style results every time. Perfect for birthdays, celebrations, or just because.

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Ingredients

For the Cake

• 2 cups all-purpose flour
• 2½ teaspoons baking powder
• ¼ teaspoon salt
• 4 large eggs, room temperature
• 1½ cups superfine sugar (caster sugar)
• ½ cup (115g) unsalted butter, melted
• 1 cup whole milk
• 3 teaspoons pure vanilla extract
• 3 teaspoons vegetable or canola oil

For the Vanilla Buttercream

• 2 sticks (225g) unsalted butter, softened
• 4 cups (500g) powdered sugar, sifted
• 3 teaspoons vanilla extract
• 2 to 4 tablespoons milk (adjust for consistency)

Instructions

<ol><li>Prep the Oven & Pans: Preheat oven to 350°F (180°C). Grease two 8-inch or 9-inch cake pans and line with parchment paper.<br/>Mix the Dry Ingredients: Whisk flour, baking powder, and salt in a bowl. Set aside.</li><li>Beat the Eggs: Beat eggs on medium-high for 30 seconds, then gradually add sugar. Beat for 7 minutes until the mixture is pale, thick, and triples in volume.</li><li>Heat Butter & Milk: Melt butter in the milk (microwave or stovetop). Stir in vanilla and oil. Let it cool slightly, but keep warm.</li><li>Incorporate Dry Ingredients: Add flour mix to egg mixture in three parts, mixing gently after each until just combined.</li><li>Lighten & Blend Wet Ingredients: Whisk 1½ cups of egg batter into the milk-butter mixture until smooth. Then slowly mix this into the remaining batter.</li><li>Bake: Divide batter into pans. Tap pans to release air bubbles. Bake for 30 minutes or until a toothpick comes out with moist crumbs.</li><li>Cool: Let cakes cool in pans for 15 minutes, then transfer to racks. Cool upside down for flat layers.</li><li>Make the Frosting: Beat butter until pale and fluffy. Add sugar in 3 parts, mixing on low first, then beating on high between each. Add vanilla and milk, beating until smooth and spreadable.</li></ol>

Notes

For a lighter texture, substitute cake flour for all-purpose flour.

Room temperature ingredients make a huge difference—don’t skip that step.

This cake freezes well, frosted or unfrosted.

Nutrition Information:

Yield: 12 Serving Size: 1 Slice
Amount Per Serving: Calories: 450Total Fat: 22gSaturated Fat: 13gCholesterol: 95mgSodium: 170mgCarbohydrates: 58gSugar: 40gProtein: 4g

Nutritional values are estimates only and are calculated using an online tool. Actual values may vary based on ingredients used, preparation methods, and serving sizes. For accurate results, consult a registered dietitian or use a trusted nutrition calculator.