Easy Vanilla Cake Recipe (video)
The best and only recipe you need for made-from-scratch vanilla cake! My easy vanilla cake recipe yields a very tender and moist cake with just the right amount of sweetness and vanilla flavor! This recipe uses just 8 simple, everyday ingredients that you probably already have! This recipe can be made both as a white cake or yellow cake. Serve it simply with my ‘Vanilla Buttercream’ recipe or dress it up for just about any occasion! This cake recipe is from my ‘Back to Cake Basics’ series, where I share simple cake, frosting and filling recipes!
Watch My Vanilla Cake Video Tutorial
Watch my YouTube video recipe for step-by-step instructions for making this easy vanilla cake! Want to receive new recipe notifications? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications!
Ingredients for Easy Vanilla Cake
Here are the ingredients you’ll need to make this delicious and versatile cake!
- Butter: use only unsalted butter for this cake recipe! Soften the butter at room temperature for 30 minutes prior to using it in the recipe.
- Sugar: white granulated sugar works best for this recipe.
- Eggs: use either whole eggs or egg yolks for this cake. More about the eggs next!
- Vanilla Extract: for adding the flavor! You can also use a vanilla bean for this recipe. Just scrap out the seeds from the bean and add them to the butter and sugar mixture.
- Whole Milk: I recommend using whole milk for the richest tasting cake. Use warm milk to prevent the butter from clumping together.
- All-Purpose Flour: cake flour will also work well. Increase the amount of flour by 1/4 cup if using cake flour.
- Baking Powder & Salt
White or Yellow Cake
This easy cake recipe can be made with all egg whites or whole eggs. Using just egg whites will yield a pure white cake. Whisk the egg whites separately, then fold into the batter. You can also use this recipe for a basic yellow or cream colored cake by using whole eggs in place of the egg whites. Both recipes will taste great!
How to Make the Best Vanilla Cake
Here’s how I make this easy and delicious vanilla cake!
- First, preheat the oven to 350F. Prepare your cake pans with parchment paper and spray them with a non-stick baking spray.
- In a large mixing bowl, beat together the softened butter, sugar and vanilla for a few minutes, until the mixture is fluffy. Add the egg whites or eggs and beat again until creamy and smooth. Using only egg whites yields a more ‘white’ cake; using whole eggs will give the cake a soft yellow color. Next, pour in the milk (I recommend using warm milk).
- NOTE: the batter may look curdled once you add the milk! It is not. This happens because the milk causes the butter particles to clump together. Just continue with the recipe.
- In a separate bowl, combine all the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the cake batter and whisk by hand to avoid over-mixing the batter.
- Divide the cake batter evenly between prepared pans. Bake in preheated oven for approximately 30 minutes for 3, 8-inch rounds; or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then invert onto cooling rack to cool completely. Frost and fill cake once the cake is completely cooled. IF not using the layers right away, wrap with plastic wrap to avoid drying.
Pan Sizing Guide
Here’s a quick pan sizing guide for you! This vanilla cake recipe can be used with many different pan sizes:
- 2 or 3, 8-inch rounds; 2, 9-inch rounds
- 13×17-inch jelly roll pan for a sheet cake; 10×10-inch square pan
- 24 count cupcake pan
- 10-inch bundt cake pan
Recipe Ideas!
This simple vanilla cake is perfect for adding delicious fillings, flavorings and just about any frosting! Here are a few flavor ideas that you try with this recipe:
- Pair this cake recipe with my super easy ‘Vanilla Buttercream’!
- Or, try it with my ‘French Buttercream’ recipe – a different kind of cake frosting that you never knew you loved!
- lemon flavor with lemon juice and lemon zest (I recommend using lemon zest from 2 lemons).
- strawberry, raspberry or blueberry flavor – just toss the berries in cornstarch and add.
- coconut flavor- add a bit of coconut extract and 1 cup flaked coconut.
More Recipes!
Enjoyed this easy vanilla cake recipe? Check out some of my other ‘Back to Cake Basics’ episodes!
- Best Chocolate Cake Recipe – easy recipe for the best chocolate cake!
- Vanilla Sponge Cake – the best ever, no-fail sponge cake recipe!
- Chocolate Sponge Cake – chocolate flavored sponge cake.
Share it on Pinterest!
Supplies/Tools
Need some supplies to make this recipe? You can get them here (Amazon affiliate links)
- I love my handy, handheld KitchenAid mixer for when I don’t need my larger stand mixer.
- This set of nesting glass mixing bowls are great for food prep.
- These 8-inch aluminum cake pans are my favorite for baking cake layers.
- And these pre-cut parchment paper rounds are a huge time saver.
Easy Vanilla Cake Recipe (video)
Ingredients
- 1 cup unsalted butter, softened
- 1 cup white granulated sugar
- 2 teaspoons vanilla extract
- 6 egg whites, or 4 whole eggs
- 1 cup milk
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 4 teaspoons baking powder
Instructions
- Preheat the oven to 350F. Prepare the desired cake tins: use this recipe for 2 or 3, 8-inch rounds; 2, 10-inch rounds; 13×17-inch jelly roll pan for a sheet cake; also makes 24 cupcakes. Line pans with parchment paper and line cupcake tin with cups.
- In a large mixing bowl, beat together the softened butter, sugar and vanilla for a few minutes, until fluffy. Add the egg whites or eggs and beat again until creamy and smooth. Using only egg whites yields a more 'white' cake; using whole eggs will give the cake a soft yellow color. Next, pour in the milk (I recommend using warm milk).
- NOTE: the batter may look curdled once you add the milk! It is not. This happens because the milk causes the butter particles to clump together. Just continue with the recipe.
- In a separate bowl, combine all the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the cake batter and whisk by hand to avoid over-mixing the batter.
- Divide the cake batter evenly between prepared pans. Bake in preheated oven for approximately 30 minutes for 3, 8-inch rounds; or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then invert onto cooling rack to cool completely. Frost and fill cake once the cake is completely cooled. IF not using the layers right away, wrap with plastic wrap to avoid drying.
will definitely try this. what is the shelf life of the cake
About 1 week in the refrigerator, just make sure to keep it covered so it doesn’t dry out.
Can I use cake flour instead of AP?
Yes, cake flour will also work 🙂
Would I use the same amount of cake flour as AP?
Hi Paul. If you want to use cake flour, add an additional 2 tablespoons for every 1 cup of flour. So you’ll need 2 1/4 cups cake flour for this recipe. Enjoy!
Is sugar enough for this cake? In other cake recipes you used 1& 1/2 cups of sugar for 3/4 cup of Butter.
Is it too sweet?
Hi Tatyana! I love trying your recipe. I baked the perfect chocolate cake recipe for my birthday and it was so yummy! I want to try this vanilla cake. Can I use banana chunks in this cake? And can I infuse some flavour in it? Thank you 🙂
I’m so glad you enjoyed it! Happy Birthday! I think that would be a great idea. You can try using flavored liqueurs to add more flavor. Just soak each layer before adding the frosting 🙂
Thank you! 😀
Hi tatyana!!! I love all your recipies…Baked this vanilla cake…its awesome…soft n springy…Have few doubts n queries regarding it…
1. Can i use this under fondant since its tender…if no then which vanilla recipie can i use under fondant n shaping the cake…
2. In how many days advance can i bake it n where shall i store it for both both winter n summer time…
3. Also i tried your sponge cake from strawberry marshmallow recipie…it is equally soft n springy..but when it comes on to trying diffrent flavour which one is recommended..
4. How can i make a marbel effect of chocolate in vanilla sponge…
Thanx
Regards
Shradha
Hi! 🙂 Yes, this cake will be great underneath fondant. You will need to prepare the cake for covering by first coating it in buttercream, letting the frosting set in the fridge, then coat with fondant. This cake is great for storing in the freezer for up to a month. Just seal each layer individually in freezer bags and freeze the layers flat. When ready to use, just thaw at room temperature. The sponge cake is great for cakes where you want to use liquids or spreads, just as fruit. The sponge cake will soak up the sauces. For marbling cakes, simply layer the colors, then use a toothpick to swirl the colors together
How can i divide the eggs for smaller pans tin like 6″ or 7″….
You can use this recipe for a smaller pan without having to adjust the recipe 🙂 You’ll get taller layers!
I have made this and it tastes yumm.
It is very hot around 40* degrees where I live. When I refrigerate the frosted cake and then take out it isn’t as soft as it was before frosting. And I have to store in the refrigerator. Can you suggest some tips to keep it moist even after the frosted cake is in refrigerator. I take out an hour before serving.
Hi! Make sure to frost the cake well so the edges don’t dry out. You can also soak the layers with a bit of simple syrup or spread some fruit preserves to add a little moisture to the cake. The cake should soften once at room temperature. It won’t be exactly the same but should still be delicious 🙂
Thank you so much.. will try the sugar syrup ☺️
What type of milk did you use? Whole milk?
Yes, I typically use whole milk 🙂
You recommended using warm milk. Even with the milk warm, the butter “crumbs” when I add the milk. Also, this only made enough for 2 – 8″ layers. I had to double recipe to get 3. Even whisking my dry ingredients caused the cake to be heavy. Trying to make it for g-dtr’s “Wedding Celebration.” Sure not happy with my results.
I’m so sorry that your cake didn’t turn out well.
Hi Tatyana,
Thank you so much for your great recipes.
I have tried to make this cake a few times and each time my cake mixture curdel, I honestly don’t know why. I have brought all my ingredients to room temp and still no luck. Any tips please
Thank you.
Hi! Oh no, I’m so sorry that this recipe is not working well for you. Have you tried baking the cake with the curdled batter? I’m not sure why that happens, it happens to me too sometimes. I just continue with the recipe and the cake still turns out well 🙂
My mix curdled as well. I baked it in 2 ten inch rounds and it was enough batter to fill the pans an inch. When baked the cakes weren’t even an inch thick. ?
I’m so sorry to hear that the recipe didn’t work out well for you! Next time, try warming the milk a bit before adding and make sure all the ingredients are at room temperature.
Can I bake this in a 9 inch cake pan? And if so how many?
Hi! Yes, you can definitely use 9-inch pans. I would go with just 2 pans 🙂
How tall would the cake be if I were to use 2 -9” cake pans ?
Can I use oil instead of butter…
I haven’t tried this recipe with oil, you might need to adjust the flour a bit
Can I use oil instead of butter. Can I cut the sugar by 50 Gn or so
I haven’t tried this recipe with oil, that may affect the amount of flour you would need to add. You can definitely reduce the sugar though 🙂
Hi Tatyana,
I tried most of all your cake recipes. Everything turned out well. Thank you so much for that. I’m really not a good baker but after I tried your recipes, I feel I’m good yay☺️. Anyway just one question
How long I need to bake if I’m using 10/15 and 10/10 inch baking pan??
Hi Jenny! I’m so glad to hear that you enjoyed my recipe! 🙂 Are you wanting to bake all of the batter in one pan? That should work with the 10-inch pan with no problem. Bake at 350F and check for doneness after 35-40 minutes. Insert a toothpick into the center to see if it comes out clean. I haven’t baked this recipe in a 10-inch pan but there should be no problems! 🙂
Thank u sooo much for the reply..
yes I just want to make a no:1 shape birthday cake for my son’s birthday party. So I think 10×10 inch square pan cake is better to make shape 1?. Can I make layers in 10′ inch pan, I meant if I use two 10′ square pans?? If yes then
How long I need to bake and bake at what temperature??
Very sorry to ask these silly questions ? I’m not a good baker so please I really need your opinions.
Thank u sooo much for ur reply.
Yes, I’m planning to make no: 1 shape birthday cake for my son’s birthday party. Hence I thought 10×10′ square pan is good for making 1 shape. If I can make 2 layers in two 10×10′ square pans is great . Is it possible to make with this quantity of batter?? ?
If yes then
At what temperature nd how long?? Please reply me, I really need ur suggestions.
Sorry if I’m asking silly questions ☺️
Hi Tatyana. I have already made this cake few times and turned out superb. But this time i want to make it in advance. I am making a sheet cake, covering it in ganache. Serving it next day. But that size doesn’t fit in my refrigerator. Can I keep this cake frosted with ganache for 36-48 hours at room temperature? Pls let me know. Making this for my parents Anniversary party.
Thank you.
Hi Shanna! I’m so glad you enjoy this recipe! Yes, that would be completely fine! This cake can be left out at room temperature with no problem. Enjoy 🙂
Hi! I recently watched your video for your sponge cake and you stated not to grease the sides of the pan. Does that also pertain to this recipe when preparing the pans? I usually grease and flour my pans and always line the bottoms with parchment paper.
Hi Lauren! Thanks for reaching out! No, that only applies to the sponge cake. I find that when the sponge cake sticks to the sides, it rises better. I usually spray my pans with a baking spray or butter and flour. Enjoy! 🙂
The cake is soft and spongy, great texture, but the recipe definitely does NOT work for 2 10inch pans. They are literally 1/2 inch in height. I now have to make another 2 just to make the cake a normal height ☹
Thank you so much for letting me know! I will make some adjustments on the recipe post.
Unfortunately this cake did not work well for me 🙁
It’s super heavy and even after almost an hour in the oven is feels like is not fully cooked. I was hoping to use it for a tres leches recipe but unfortunately I’ll have to go to a store bought now
Hi Nati! Sounds like your baking powder was probably expired. You should replace baking powder every 6 months. Also, what type of pan did you use? The batter needs to be evenly distributed in two to three pans, 8-inch or 9-inch pans. If it’s properly divided, it will be baked in about 28 to 30 minutes; baking for an hour would burn the cake layers… I’m sorry the recipe didn’t work well for you but it does sound like something went very wrong on your end!
Hey, love this recipe.Can I bake this into two 9-inch cake pans?
Sorry I meant two 10-inch pans
For two, 10-inch pans, I would prepare 1 1/2 portions of the recipe to get nice and thick layers.
Hi! I’m so glad you enjoy the recipe! Yes, you can bake in two, 9-inch pans. I would bake at 350F for about 25 minutes. Check with a toothpick at that point. Enjoy!
The article says the batter will fit into a 10×10 square pan but the directions mention 10 inch rounds. What kind of 10-inch pan is best? I’m looking for a recipe for a 10-inch square pan.
Hi Rose! This recipe will work well for both round and square pans. You can make a single, thicker layer using the 10×10 pan, or divide the batter between two pans. If you are baking all the batter at once, you’ll need to adjust and increase the baking time. Start checking with the toothpick method around the 28 minute mark. Enjoy!
Hi!
Just wondering how long do I bake if I’m making them into cupcakes.
Hi! This recipe is great for cupcakes! Bake at 350F for about 17 to 19 minutes. Check for doneness by inserting a toothpick into the center.
Thank you so much for this delicious recipe Tatyana! Our family loves this cake and keep asking to make for birthdays!
Made (3) 6 inch cakes and split in half to make 6 discs and frosted with Swiss meringue buttercream!
Hi Veronika! I’m so glad to hear that you and your family are loving this recipe! I love Swiss meringue buttercream – a great choice for this cake! Thanks for leaving a review!