This Moist Vanilla Cake Recipe is soft, fluffy, tender, and full of classic vanilla flavor. Made with buttermilk, butter, oil, and cake flour, it is perfect for birthdays, celebrations, and layer cakes.
Moist Vanilla Cake Recipe
This Moist Vanilla Cake Recipe has a soft, fluffy crumb and rich vanilla flavor. It is the kind of homemade vanilla cake you can use for birthdays, celebrations, or any time you need a reliable layer cake.
The secret is using the right combination of ingredients. Butter gives flavor, oil adds moisture, buttermilk creates tenderness, and cake flour keeps the crumb light and delicate.
This cake is simple enough for a family dessert but special enough to frost, decorate, and serve for a birthday party.
Why You’ll Love This Moist Vanilla Cake
- Soft, fluffy, and tender crumb
- Rich vanilla flavor
- Made with buttermilk for moisture
- Perfect for birthdays and celebrations
- Works with vanilla or chocolate frosting
- Great as an 8-inch or 9-inch layer cake
Why This Moist Vanilla Cake Recipe Works
This cake is moist because it uses both butter and oil. Butter gives the cake its classic flavor, while vegetable oil helps keep the crumb soft and tender after baking.
Cake flour also makes a big difference. It has less protein than all-purpose flour, which creates a lighter and more delicate texture.
Extra egg yolks add richness without making the cake heavy, and buttermilk helps create a soft crumb while adding moisture.
Finally, sifting the dry ingredients helps combine the flour, baking powder, and salt evenly while also aerating the mixture.
Ingredient Notes
- Cake flour: Gives the cake a soft, delicate crumb.
- Butter: Adds rich flavor.
- Vegetable oil: Keeps the cake moist.
- Granulated sugar: Sweetens the cake and helps create a tender texture.
- Eggs and egg yolks: Add structure and richness.
- Vanilla extract: Gives the cake its classic vanilla flavor.
- Buttermilk: Adds moisture and tenderness.
Tips For A Soft And Fluffy Vanilla Cake
- Use room-temperature butter, eggs, and buttermilk.
- Measure the cake flour correctly.
- Do not overmix after adding the flour.
- Do not overbake the cake layers.
- Let the cakes cool completely before frosting.
- Use parchment paper to help release the cake from the pans.
Best Frosting For Vanilla Cake
This moist vanilla cake pairs beautifully with vanilla buttercream, chocolate buttercream, cream cheese frosting, or your favorite filling.
For the cake shown here, I used my Birthday Cake Icing Recipe. You can also try The Best Chocolate Birthday Cake Icing Recipe.
How To Store Vanilla Cake
Store frosted vanilla cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
If refrigerated, let the cake sit at room temperature before serving for the best texture.
Can You Make Vanilla Cake Ahead Of Time?
Yes. The cake layers can be baked up to 2 days in advance. Wrap them tightly once cooled and store at room temperature or in the refrigerator until ready to frost.
You can also freeze the unfrosted cake layers for up to 2 months.
Frequently Asked Questions
What makes a vanilla cake moist?
A combination of butter, oil, egg yolks, and buttermilk helps create a moist vanilla cake with a soft and tender crumb.
Can I use all-purpose flour instead of cake flour?
Yes, but cake flour gives the cake a softer and more delicate texture. All-purpose flour will make the cake slightly denser.
Can I make this vanilla cake ahead of time?
Yes. Bake the cake layers up to 2 days in advance and store them tightly wrapped until ready to frost.
What frosting goes best with vanilla cake?
Vanilla buttercream, chocolate buttercream, cream cheese frosting, and fruit fillings all pair beautifully with vanilla cake.
Can I freeze vanilla cake layers?
Yes. Wrap cooled, unfrosted cake layers tightly and freeze for up to 2 months.
I hope you can try this delicious Moist Vanilla Cake Recipe at home. If you do, tag @Livingsweetmoments on Instagram so I can see your creations.
Super Moist Vanilla Cake
Equipment
- 1 Stand Mixer
- 1 Mixing Bowls
- 1 Fine Mesh Sieve
- 1 Rubber Spatula
- 2 Round Cake Pans
- 1 Cooling Rack
Ingredients
- 2 3/4 cups Cake Flour
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 3/4 cup Butter softened
- 6 tablespoons Vegetable Oil
- 1 1/2 cups Granulated Sugar
- 3 Eggs
- 2 Egg Yolks
- 1 tablespoon Vanilla Extract
- 1 cup Buttermilk
Instructions
- Preheat oven to 350°F. Grease and line two 8-inch or 9-inch cake pans with parchment paper.
- In a bowl, sift together the cake flour, baking powder, and salt.
- In the bowl of a stand mixer, beat the butter and sugar for 3-4 minutes until light and fluffy.
- Add the vegetable oil and vanilla extract. Mix until combined.
- Add the eggs one at a time, mixing well after each addition. Add the egg yolks and mix until incorporated.
- Add one-third of the flour mixture, then one-third of the buttermilk. Repeat, ending with the flour mixture.
- Divide the batter evenly between the prepared pans. Tap the pans gently on the counter to remove large air bubbles.
- Bake for 23-28 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 10 minutes.
- Remove from the pans and cool completely on a wire rack before frosting.
Notes
Nutrition
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Damn! I just found this recipe in a shared tailwind group that we’re in. It’s not ideal for my audience (I do low carb eats), but I had to come over here and say – it looks so freaking GOOD!!!
Your site is beautiful, Tiffany. I love the pops of pink color. Nice to meet you!
Thank you so much Caren! I hope I can come out with a low carb version of this one
I just loved it, I’m not only going to give it 5 stars. But, I’m going to share it with all my website’s followers on the social media. Thank you for giving me something useful to share it today!
Thanks Edward, that is so kind of you.
I have a question! Do you sift the flour first and then measure or measure the flour then sifted??
measure first, sift later
Hi,
Does adding food colouring impact the cake?
Cheers
It shouldn’t impact flavor or texture
What is cook time for cupcakes ?
10-12 minutes Amy
Hi, does adding food colour impact the cake?
It shouldn’t Lavanya.
Best of the best….thank you very much…
You’re very welcome!
Perfection made a cake!
Thank you so much Enriqueta
How much will the cake weigh with these measurements?
Why do my whipped cream melts when I add gel colour?
I haven’t weighed the cake sorry.
Add less coloring to your whipped cream
I’m eager to try this recipe! Just curious if I should sift before I measure the flour?
I sift after measuring Sonia
This looks so delicious! I know what I’m making myself for my birthday this year!!
Let me know how it comes out!
Can I use self rising flour?
yes, but omit the baking powder and salt
Yap
🤩🤩🤩🤩🤩
Absolutely a disaster . I do not reccomend this recipe . I throw the cake in the bin. Very disappointed .
Hi Lory, I am sorry the recipe didn’t work out for you. But can you tell me what was wrong? It may have been overmixed, overbaked, etc
Hi! Just tried this cake today as a new recipe. The trimmings are delicious!! However I did notice it was very soft which normally I think would be great for a cake. However I need to cover it in fondant. I’m worried it won’t hold up. I am freezing it now because I don’t need to decorate until this weekend. I am curious if you have you used this under fondant before?
I haven’t Ila, but having it really chilled will hold up shape
How do I convert the ingredients to a smaller cake pan?
Depends on how small your pan is. You can half them and cut the baking time
Mine came out just as pictured, paired it with fresh strawberry filling. The cake has a very delicate, soft, delicious crumb. The cake will need a good crumb coat if using too decor. Overall pretty pleased. The flavor is definitely there which I loved.
Thanks for your feedback Karina. That strawberry filling sounds delicious!
Amazing recipe. Just came out the over and so far perfect texture and flavor!!!!!
Thanks for your feedback Ana! Glad you liked it!
This is THE BEST vanilla cake recipe. I followed the recipe precisely and couldn’t have been more pleased with the result. My 3-Year-old wanted a pink cake so I added food coloring to buttermilk mixture. We iced it it pink buttercream and topped it with too many sprinkles (if that’s possible). It was divine. THANK YOU.
You’re very welcome Lisette! Thanks for your feedback! Glad you and your daughter enjoyed it 🙂
Thank you Tiffany. I tried your recipe and it was absolutely fantastic. Everyone at home loved the flavour, texture and everything about it. Although I used all purpose flour mixed with corn flour in the right proportion since I was unable to get cake flour.
Glad you and your family liked it Reen!
I do have question. I want to give a try this vanilla cake. Cause I tried so many and it ended so dense the cake. My question is can I make the cake and decorate it the same day, or I just need to freeze the cake?
Thank you
You can make it and decorate the same day, just make sure the cake is completely cooled before frosting
Can I use this recipe for cupcakes? This is all my good to go recipe for all my vanilla cake everytime I’m going to make it!!! Really good. So I want to try on cupcakes. Same process and time as well? Thank you
Yes! but less time in the oven. Check to see if they’re ready after 12-14 min
Hi Tiffany! I want to make this cake, but add some rose water and cardamom to it. Will it affect the texture?
Thank you!
Hi Hallie, it shouldn’t, as long as you add in small quantities
Hie Tiffany. Thanks so much for the recipe. If I were to use one pan, how much baking time would be required?
Can the cake flour be substituted for all purpose flour?
of course Ganelle!
Hi I’m newbie to cake prep, planning to prepare for my wife’s birthday. we don’t get cake flour so what’s the alternative have read plain four and corn flour .Whats the proportion to mix as I’m making only one pan , thanks.
Also can I add dry fruits like cashews, almonds in small quantity to have nutty flavour.
Hi Vijay, use regular flour instead. Don’t bother with cornflour. And yes, you can use cashews and other nuts, just coat them in flour before adding them to the batter. Otherwise, they will sink during baking
Hi Tiffany, can I make it night before? How many days can it keep? Thanks
Yes you can! unfrosted for 3-4 days. Frosted up to a week
Hi Tifffany I’m writing to you from South Africa
I have to tell you this is the best vanilla cake I ever made Was a bit concerned as I live at a very high altitudes It turned out to be a winner Thank you
Yay! I am so glad you liked Theresa! thanks for your comment and feedback
Do you use salted butter or unsalted?
unsalted Ashley
This cake is delicious! I loved it , but i noticed that it doesnt carry baking soda? Normally when a recipe carries buttermilk or any type of acidic liquid its suppose have baking soda as well to balance it out! Can i add some to this recipe and if yes how much? Let me know thanks.
I love this cAke it is really moist and delicious! But i noticed it doesnt carry baking soda ? Normally when a recipe has buttermilk or any type of acidic liquid it needs baking soda to balance it out! Is it any reason you left left it out?? If i can add some to the recipe can you tell me how much? Thanks . I would apreciate a response.
Hi Tiffany! Im still waiting on your answer about the baking soda? Would adding any to this recipe along with the buttermilk be ok?
Hi Angelica, sorry for the delay! There’s no need for baking soda in this recipe. The buttermilk adds moisture and acidity to the crumb and the baking powder is the rising agent.
Their no recipe at all. Where is it?
I apologize, I am fixing the glitch asap
Would it be possible to email the recipe, I used this last month and it was great and now I can’t find it. Thanks. Lukestrickland88@aol.com
Hi, the problem has been resolved. Sorry for the inconvenience. You should be able to the recipe now.
Hi, the problem has been resolved. Sorry for the inconvenience. You should be able to the recipe now.
I can’t see the recipe 😟
I can’t see the recipe
Hi, the problem has been resolved. Sorry for the inconvenience. You should be able to the recipe now.
I just tried the recipe. It’s amazing, it’s moist and flavorful. Thank you!
You’re welcome Amal! Glad you liked it!
Me again asking question. Lol
I used this recipe to all my client who ordered vanilla cake with the 8 and 6 inches pan. But I need to do on wedding cake and this is the flavour they like on the biggest one 12 inches. So should I triple the size of batter?
Thank you!
Hi Maniecel, depends on how many layers of cake you want with the 12 inches. If it’s a 2 layer simply double the recipe. For more, triple.
Hi can you please tell me what granulated sugar is in Australian terms if you know? We have white sugar or caster sugar (which is finer). Thank you 🙂
Hi Rebecca! Granulated sugar is just regular white sugar
Amazing cake! It was perfect the first time I baked it. I will be using this recipe as my go to cake in future, Thanks so much ❤️
You’re welcome Andrea! Glad you liked it!
Hi Tiffany i love this recipe! And i use it as the starting point for my other cakes! I want to make a mimosa cake with this recipe and remove half of the buttermilk for 1/2 champagne and add 2 Tbsp of orange juice do you think that this will be ok with this recipe by it only using baking powder as the rising agent? Normally they say you need baking soda with acidic ingredients.. please let me know .. thank you!!
Hi, Angelica! Thanks for your kind words. For a Mimosa cake baking powder is fine. If this recipe only used baking soda then we’d need to make adjustments. Let me know how it comes out!
I am looking forward to trying out this recipe! I can’t use boxed cake mixes anymore because they all use corn products, which I am allergic to. I haven’t found a good homemade recipe that doesn’t result in an oily, dense cake, or dry cake, etc… so I wanted to try yours.
I did notice as I was comparing recipes that another food blogger said she used 3 whole eggs, plus an additional 2 egg whites to make it lighter and fluffier. Yours calls for more yolks for richness.
They also used a combination of baking powder and baking soda as sometimes too much baking powder will make it taste bitter, but the baking soda combined with the powder gave it more rise than baking powder alone.
I was wondering what your thoughts were on these differences, as you are much more experienced in making cakes from scratch. Thanks!
Hi Veralyn, before I came up with this recipe I did several tries. Whole eggs, only whites, only yolks, different leavening agents, etc
After several tries I settled on this one. Personally, it produced a beautiful fluffy moist cake is light but at the same time is strong enough to tolerate frosting.
Thank you for your response. After looking at the other recipes I kept coming back to this one. I have enough baking experience with other things to know that the combination of oil & butter work better than one alone and the logic on why the rest of the items worked made sense to me. I need to make a sheet cake this week and I just went for it. I doubled the recipe and it is cooling as I type this. I cut off a little of the top for leveling (not because it needed it, more as an excuse to taste it) All I can say is Oh wow!!!!!! This tastes absolutely delicious!!! You are right about it having a rich flavor! My husband, kids, and I peeled off every crumb on the pan. I have always preferred pie to cake, but this recipe might change my mind!!!
I am so excited to finish putting it all together. I am going to do a berry filling with a whipped cream frosting–my standard sheet cake flavors. My mom used to make cakes for people, everyone raved about her cakes, but she always had issues with a homemade cake staying fluffy and light when you had to double it for a sheet cake so she always just did the box mixes. This recipe is a game changer. I will come back and report my final review after everyone has eaten it. 😁
Hi Veralyn! I am so glad you liked the cake! Love the addition of a berry filling and cream frosting. Please send me a pic! that made me hungry 🙂
Hello! I was just wondering if you use salted or unsalted butter? Thanks!
Unsalted Megan
How can I adjust the recipe to make it into a chocolate cake please?
Hi Andrea. For chocolate cake I recommend using the sponge in this cake recipe: 1 1/2 cups All Purpose Flour
3/4 cup Cocoa
1 1/2 teaspoons Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 cup Granulated Sugar
2 Eggs (large)
1/4 cup Butter (1/2 stick softened)
3/4 cups milk
3/4 cups Boiling Water
Preheat oven to 350 degrees F.
Grease 3 – 9″ round cake pans
Sift the flour, cocoa, salt, baking powder and baking soda in a bowl. Set aside
In the mixer, cream the butter and sugar together for 4-5 minutes or until fluffy
Add the eggs one at a time beating well after each addition
Alternate the dry ingredients with the milk, starting and ending with the dry ingredients
Finally, whisk in the boiling water slowly. Make sure all ingredients are completely mixed. The mixture will be very runny
Pour batter on the 3 prepared pans and bake for approximately 11-15 minutes (mine took 12 minutes)
Remove from the oven and let them cool in the pans for 10-15 minutes before unmolding and cooling on wire racks
Cakes must be completely cooled before filling and frosting
Do you think it would be okay to use regular milk instead of buttermilk?
Thanks!
Yes Mandy! But if you have milk you can easily create your “homemade” buttermilk. Just mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a minute or two and voila! instant buttermilk
hi tiffany id like to try this recipe but cake flours are not sold in my country
can i use the all purpose flour and add baking powder
just use all-purpose flour it’ll work fine!
If I use a 9*13 cake pan, what would the bake time be?
Add about 6-10 minutes and keep checking.
Hello Tiffany! I was wondering if it’s possible to add blueberries to the batter? Would that be okay?
Yes, Mira! Dry them well and coat them with a bit of flour before adding them to the batter. Otherwise, they will sink to the bottom
Will this recipe work if I double it? I need to make a 16 X 12 pan. Is it better to make two separate batches and put together?
Yes, it will work if you double it.
With that size of a pan use only one. Otherwise, you’ll run the risk of overbaking it
Hello! I’ve read all the great comments, have to try it out. I’m making a three tiered sweet 16 cake. 6 inch, 8 inch and 10 inch. How many batches would you recommend making if I were to make three of each size? Is this cake stable enough to stack with dowels and such? Thanks I’m advance!
Hi Jacqueline. This cake is very tender and moist. It may not hold that many tiers. If you do go ahead and bake it I’d say about 5 batches of the recipe to be safe. Make sure they are properly cooled before frosting/stacking
This is a delicious, moist cake. It’s not overly sweet so it pairs well with a sweet frosting . I used it as a base for an old fashioned coconut cake with a cooked, beaten icing. It was very well received. Mine was a bit crumbly. Any ideas to tweak the crumb texture?
It may have been the flour quantity or the baking time.
Hi can i use 2 8inch sandwich tins for this recipe if not can you tell me the ingredient measurings to accommodate
I am not familiar with sandwich tins but if they’re similar to cake ones they will definitely work
Hi
I really liked your recipe. This is the recipe I was looking for. I gave it a try and it came out super delicious. My husband and baby liked it.
It was so moist and crumbly that I couldn’t even lift it up in one piece.. followed all the steps and instructions carefully and also allowed to cool it before removing from the pan. Can you explain me what could be the reason of this texture? Do I need to adjust my baking time and on which shelf should I keep my tray to bake it perfectly?
Thanks in advance!
Hey, Thanks for the lovely cake. It’s delicious, rich and moist. My family loved it.
It was so crumbly, even difficult to lift up one piece. I followed all the instructions and also allowed it to cool before removing from the tray. Also performed the skewer test, it came out clean. I baked it in a single pan with half of the quantity so do I need to adjust baking temperature and time?
Thanks in advance!
Yes, your cake was overbaked that’s why it was so crumbly
I could tell before I even baked this cake that it was going to an great and wasn’t let down. I had to make a dinosaur mould so doubled it and came out amazing.
Thanks for your feedback Cayla! Glad your dinosaur turned out delicious!
I cannot wait to make this. Does it matter if it’s salted or unsalted butter? Thanks!
It shouldn’t make a big difference
Hi Tiffany,
I’m going to bake a birthday cake for my husband this weekend . I can ‘t wait to try this vanilla cake recipe. However, my husband do not like buttercream frosting . Can I frost the cake with whipped fresh cream instead? Also , can I reduce the sugar to 11/4 cup & use 4 whole eggs . If I bake the recipe using 2 x9 inch pan how high is the layer.?
Thanking you for sharing a beautiful recipe.
Yes!! you can frost it with whipped cream and berries, chocolate ganache etc
I haven’t tried those measurements with the 4 whole eggs let me know how it comes out.
For 2 9′ layer they will come out thinner so watch the baking times to avoid overbaking
Wonderful recipe! I live in Colorado Springs, making moist cakes here is difficult! I made a slight adjustment for the altitude: Slightly less baking powder and 2 tablespoons more flour. I also doubled the vanilla, as flavors at altitude tend to go flat. It is amazing! I think I have finally found THE moist cake recipe for high altitude.
Thanks for your feedback Deb! Glad it worked for you!
I will try this cake sure, because it seems very yummy.thanks
you’re welcome!
Maybe it’s different here in the UK but mine took much longer to bake and it’s come out a bit too brown and had cracked on top. Not tasted yet…
Hmmm That’s strange.. Did you use Celcius or Fahrenheit when baking?
Hi, sorry for the late reply, the cake actually tasted amazing and I am making again for my other daughters birthday! It did take longer to bake but I kept a close eye on it which was fine.
Glad I commented before as I now know this is the recipe to use for future cakes!
(I had a few saved recipes but couldn’t remember which one I had used)
So, many thanks for the great recipe!!
xx
You’re welcome Lucy! so glad you liked the recipe!
Hi Tiffany, this recipe looks yumm. And, after reading all the comments I think I might bake this one with whipped cream frosting and sprinkles, for my baby’s first birthday. Just a quick question, I will be baking in 3 layers of small 5” pans, what would you suggest for the quantities and the baking time and temperature. I live in London and use Celsius. Also, will the cake hold the whipped cream frosting, as I don’t want it to break while cutting.
Thanks for the amazing recipe..
hi Stuti! Happy Birthday to your baby! bake at 180 Celcius for 12-15 minutes (if baking in 5″ pans)
Hi Tiffany! After going through the comments, I really think I’ll give it a try
Let me know how it comes out Andikan!
Your recipe seems yum! A friend is celebrating his birthday in two days, I’d recommend your recipe. I can almost taste the yummy goodness…
Thanks Andikan!
Hello! I’m making a 3 tier 6inch cake. How long would you recommend baking ?
Check at 15-18 minutes. Depends on your oven. If you see a brown top start checking
love to try this recipe but i’m in Jamaica and i can’t find buttermilk, can i use plain milk or plain yogurt instead?
Hi Betty! you can make your own buttermilk! for each cup of milk mix in 1 tablespoon of vinegar. Stir and let it rest for 5 minutes. That’s it! you got buttermilk
Hi Tiffany, I baked this cake today & I have to tell you that this is one of the best cake I have ever baked.. Super moist , fluffy & just perfect to taste as well. It did take a long time to bake, I think it was about 30 mins. Can I bake this same cake by adding cocoa powder for a Chocolate cake? And can you tell me how much of Cocoa I may add? I’m definitely going to try baking cupcakes too. This recipe is definitely a keeper. Thank you so much
So glad you liked it Nivedita! You can make it chocolate by adding cocoa powder but you need to increase the liquid quantity a bit. Add 1/4 cup of cocoa powder and 2 tablespoons of black coffee
I have been searching for the perfect cake recipe… and thanks to you Tiffany… I have found it! Hallelujah 🙂
Thank you!
I used all-purpose flour and full-fat milk. I actually made cupcakes for a party. They turned out soooooo gooooood.
Take care… and thanks a million!
So glad you liked it Rae!! thanks for your feedback
I tried out cake with the above recipe. The cake was very soft and tasty. Thank you.
You’re welcome Ronak!
This is my absolute favourite and go-to vanilla cake recipe, I’ve made it so many times I know the recipe by memory now.
I’m wondering though, will it work in a Bundt cake pan?
Yes it will Ginny, just increase the baking time
Hi Tiffany,
Can I reduce the sugar?
yes
Thanks Tiffany!
you’re welcome Vin!
I have baked this cake a few times now and every time within a few hours it’s dry. I have tried shortening the time and it’s still the same result. I don’t know what to do to make that stop happening.
Hi Elisa. Is it possible that you may be overbaking it? Try baking it 5-6 min less
I wanted to know what the temperature is for a size 4 cake pan?
Hi Serene, it would be the same temperature just less cooking time. Check after 15 minutes