Vanilla Cake – A Fail-Proof Cake Recipe

Vanilla cake is a crowd-pleasing dessert that works well for any occasion. It’s easy to make and pairs well with almost any frosting.


In a large bowl, whisk dry ingredients together to combine (flour, baking powder, salt). Add butter, sugar, milk and vanilla extract and beat until light and fluffy.


This recipe uses cake flour (which is lighter than all-purpose), reverse creaming, and plenty of butter to produce an amazingly soft and fluffy vanilla cake. The result is a light and delicate cake that stays super moist even after days in the fridge.

To achieve the best results, it is important to use fresh ingredients and follow the recipe exactly as written. Be sure to measure your ingredients accurately (this is especially important for flour) and use a kitchen scale. Also, make sure that your oven is at the correct temperature and preheat the pans and baking rack before starting to bake.

Another important tip is to not over-mix the batter. This can cause the glutens to overdevelop which will create a dense and tough cake. Be sure to scrape the sides of the bowl and mix only until everything is smooth. Finally, always use high quality vanilla extract (I highly recommend Rodelle). It has the perfect balance of flavor and sweetness that is essential for a good vanilla cake.

A light brush of simple syrup after the cake is cooled can also help to keep your cake extra moist. You can use any type of sugar or you can add a little bit of prepared coffee, lemon juice, Amaretto, or other flavoring to the syrup. This makes the cake a little more unique and special for your next celebration!


This vanilla cake recipe is a fail-proof, easy to follow cake recipe that is sure to please even the most discriminating cake eaters. The reason this recipe is so successful is that it uses a reverse creaming method which gives you a light and fluffy cake in a fraction of the time of other cakes that simply beat butter and sugar until they are fluffy. This recipe calls for granulated sugar, but you could use brown sugar as well (although this may add a little more moisture to the cake). The eggs in this recipe are also beaten for a full 3 minutes which helps to make sure that they are light and airy as well. Finally, the best ingredient of all, vanilla extract, is of course added to give the cake a classic vanilla flavor.

If you want to serve this cake at a special occasion, try it with a delicious frosting of your choice. Buttercream frostings are especially good on this cake because they help the cake to stay light and airy. However, this cake also pairs nicely with other types of frosting such as cream cheese frostings.

Make sure to use room temperature ingredients in this recipe, as this will help to give you the most tender and moist cake possible. Also, be sure to line your baking pans with parchment paper before filling them, and only spray the bottom of the pans with nonstick cooking spray. Doing this will ensure that your cakes come out of the pans easily. Finally, always be sure to let your cakes cool completely before frosting them because the butter in the frosting will melt if it is not allowed to harden.


Like the chocolate version, this traditional vanilla cake is made with pantry staple ingredients and is easy to make. It is perfect for birthday parties, potlucks, or bake sales and has a tender crumb that is sturdy enough to hold frosting and decorations. It also makes a great base for layer cakes or cupcakes.

This recipe uses the reverse creaming method to incorporate air into the batter, making it light and fluffy. It also uses oil, vinegar and buttermilk for extra moistness. The buttermilk acts as an acid to break down the proteins in the flour, resulting in a lighter and fluffier batter. The vinegar and oil help to emulsify the butter and sugar, creating tiny bubbles that contribute to the texture of the cake.

It is important to use room temperature ingredients so that they will cream together properly. If the butter or sugar is too cold, it will not beat to a light texture and the cake will be dense. The eggs should also be at room temperature so that they will incorporate into the batter smoothly.

Be sure to line the cake pans with parchment paper for easy removal of the baked cakes. Then, bake for the recommended time, checking to make sure the center of the cake springs back when lightly touched or a toothpick inserted into the middle comes out with only a few moist crumbs (not wet batter). Be careful not to over-bake; even a minute too long can cause your cake to sink in the middle.


Vanilla cake is the perfect canvas for a wide variety of fillings, frostings and garnishes. It pairs well with many other flavors and can be dressed up for any occasion.

The classic recipe for vanilla cake is pillow-soft and wonderfully moist. This makes it sturdy enough to hold sculpted designs and a good choice for stacked layers. It also works as a base recipe for other flavors, such as lemon or red velvet, and can be used to make cupcakes.

All bakers should have this simple vanilla cake recipe in their repertoire. It’s a reliable go-to that will allow them to master more complicated baking methods and techniques without sacrificing texture or flavor.

It’s also easier to manage than other cake recipes that require multiple types of leavening, such as sponge cakes which use eggs and rely on trapping air in the mixture to work as the leavening agent.

When making a cake from scratch, the quality of ingredients can make or break it. When it comes to vanilla, a high-quality extract will give you the most flavorful result. The cheaper versions tend to have less flavor and may even taste bitter. If you don’t want to buy an expensive extract, try macerating some vanilla beans and using the resulting liquid instead. This will add more depth of flavor to your batter and will also save you money.