There’s something timeless about a classic vanilla cake. Whether it’s for a celebration or just a sweet treat to enjoy with your afternoon tea, this soft vanilla cake recipe is bound to become your favorite.
After countless trials, I’ve perfected this recipe to achieve the ideal balance of flavor and texture—a cake that’s moist, fluffy, and bursting with vanilla goodness.
Even if you’re new to baking, this step-by-step guide will help you create a show-stopping cake every time!
Why This Recipe Works
This recipe stands out because of its attention to detail and carefully selected ingredients. Here’s why it works so well:
- Combination of Butter and Oil: Butter adds richness and flavor, while oil ensures the cake stays moist for days.
- Buttermilk Magic: The acidity in buttermilk reacts with the baking soda, creating a tender crumb and enhancing the cake’s rise.
- Cornstarch Addition: By blending cornstarch with all-purpose flour, you mimic the texture of cake flour, resulting in a finer crumb.
- White Vinegar: A small amount of vinegar balances the sweetness and enhances the overall flavor profile without being detectable.
The method is designed to avoid common pitfalls like dense or dry cakes. By folding in the dry ingredients gently and not over mixing, you’ll achieve a light and airy texture every time.
Tips & Tricks
To ensure your vanilla cake turns out perfectly, here are some helpful tips:
- Room Temperature Ingredients: Make sure your eggs, butter, and buttermilk are at room temperature. This helps them blend more evenly into the batter.
- Measuring Flour Correctly: Use the spoon-and-level method to avoid packing too much flour into your measuring cup, which can lead to a dense cake.
- Don’t Overmix: Overmixing activates gluten in the flour, which can make your cake tough. Fold gently until just combined.
- Check for Doneness: Start checking your cake at the 28-minute mark by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s done!
- Chilling Before Frosting: Allow your cakes to cool completely before applying frosting to prevent melting or sliding layers.
Variations:
This recipe is incredibly versatile! Here are some fun ways to switch it up:
- Lemon Vanilla Cake: Add 1 tablespoon of lemon zest and substitute ¼ cup of buttermilk with fresh lemon juice for a citrusy twist.
- Chocolate Marble Cake: Swirl in ½ cup of melted chocolate into half of the batter before baking for a marbled effect.
- Berry Bliss Cake: Fold in 1 cup of fresh or frozen berries into the batter for bursts of fruity flavor.
Ready to create your own bakery-worthy vanilla cake?
This recipe is your ticket to becoming the go-to baker among your friends and family. Download the recipe card, give it a try. Whether it’s for a special celebration or just because, this vanilla cake recipe will never disappoint.
Soft Vanilla Cake Recipe Card
Print
Soft Vanilla Cake
- Total Time: 50 minutes
- Yield: 10 – 12 slices 1x
Description
This soft vanilla cake recipe is a result of months of testing to achieve the ultimate balance of flavor and texture. With a tender, melt-in-your-mouth crumb and rich vanilla flavor, this cake pairs beautifully with any frosting or filling. Whether you’re baking for a birthday, wedding, or just because, this recipe will be your go-to for a flawless vanilla cake.
Ingredients
2 1/4 cups (300 g) all-purpose flour (or 325 g cake flour; see Note 1)
1/4 cup (25 g) cornstarch
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt (omit if using salted butter)
1/2 cup (113 g) unsalted butter, room temperature
1/2 cup (105 g) vegetable oil (e.g., canola)
1 2/3 cups (332 g) granulated sugar
3 large eggs, room temperature
1 1/4 tbsp vanilla extract/essence
1 tsp white vinegar
1 1/2 cups (337 g) buttermilk, room temperature (see Note 6 for substitutions)
1 1/2 cups (340 g) unsalted butter, room temperature
3 cups (375 g) powdered sugar
1 1/2 tsp vanilla extract/essence
1 1/2 tbsp milk or heavy cream
Get Recipe Ingredients
Instructions
:
-
Preheat your oven to 165°C/330°F with the fan on. If your oven lacks a fan setting, increase the temperature to 175°C/350°F. Grease and line two 8-inch round cake pans.
-
In a medium bowl, sift together flour, cornstarch, baking soda, baking powder, and salt. Whisk to combine and set aside.
-
In a large mixing bowl, cream butter, oil, and sugar using an electric mixer for about 2 minutes, until light and fluffy.
-
Add eggs one at a time, mixing well after each addition.
-
Mix in vanilla extract, vinegar, and ½ cup of buttermilk until fully combined.
-
Using a spatula, fold in half of the dry ingredients until just combined. Add the remaining buttermilk and fold gently. Finally, fold in the remaining dry ingredients until no streaks remain. Avoid overmixing to prevent a dense texture.
-
Divide the batter evenly between the prepared pans and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
-
Allow cakes to cool in their pans for 15–20 minutes, then transfer to a wire rack to cool completely before frosting.
:
-
In a stand mixer fitted with the paddle attachment, combine butter, powdered sugar, vanilla extract, and milk on low speed for about 1 minute.
-
Increase speed to medium-high and whip for 10 minutes, scraping down the sides halfway through. The frosting will become light and fluffy.
:
-
Trim any browned edges from the cooled cakes if desired.
-
Place one cake layer on a serving plate or stand and spread an even layer of buttercream on top.
-
Add the second layer and apply a crumb coat (thin layer of frosting). Chill for 30 minutes.
-
Apply the final layer of frosting using an offset spatula and smooth with a bench scraper. Decorate as desired.
Notes
Substitute all-purpose flour and cornstarch with cake flour for a finer texture.
Use store-bought buttermilk for best results; homemade substitutes may require adjustments to liquid ratios.
Gently folding in dry ingredients prevents overdeveloping gluten for a softer crumb.
For less sweet frosting options, consider Swiss meringue or French buttercream.
