Moist Vanilla Layer Cake – Easy, Simple & Delicious

This Perfect Vanilla Cake is your ultimate go-to recipe for birthdays, weddings, showers, or any time you need a show-stopping dessert with timeless flavor. It’s buttery, soft, tender, and full of true vanilla richness—everything a classic white cake should be. Paired with a luscious vanilla buttercream or layered with fruit and whipped cream, this cake is a blank canvas for endless dessert creativity.

Whether you’re a seasoned baker or new to cakes from scratch, this recipe is dependable, easy to follow, and delivers bakery-quality results every time.

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The Classic Cake That Never Goes Out of Style

Vanilla cake is the gold standard of celebration cakes across the globe. Its roots trace back to 19th-century Europe when vanilla became more accessible and cakes began evolving from yeast-leavened breads into the soft, fluffy layers we know today. Over the decades, the perfect vanilla cake has become a staple of American baking—appearing at weddings, birthdays, and every special event in between.

What makes this version perfect? A balanced mix of butter and oil for richness and moisture, just the right amount of sugar for sweetness without being cloying, and a combination of whole eggs and egg whites for structure and a delicate crumb. Pure vanilla extract (or paste) delivers deep, fragrant flavor in every bite.

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Ingredient Guide: What Makes This Vanilla Cake So Perfect

Each component in this recipe plays a key role in building structure, flavor, and texture. Let’s break them down:

1. All-Purpose Flour

Provides a sturdy base for the cake. For a finer crumb, you can use cake flour, but all-purpose gives a nice balance between softness and stability.

2. Baking Powder

Gives the cake lift and fluffiness. Make sure it’s fresh—baking powder loses potency over time.

3. Salt

Balances sweetness and enhances the vanilla flavor.

4. Unsalted Butter

For rich, classic flavor. Be sure to bring it to room temperature so it creams easily with sugar.

5. Neutral Oil

Oil helps keep the cake moist even after refrigeration. A mix of butter and oil gives the best of both worlds: flavor and tenderness.

6. Granulated Sugar

Provides sweetness and aerates the batter when creamed with butter, creating a light texture.

7. Whole Eggs + Egg Whites

Whole eggs add richness, while extra egg whites keep the crumb light and give a slightly fluffy structure. Use room-temperature eggs for best results.

8. Buttermilk

Adds tang, tenderness, and reacts with baking powder for extra rise. If you don’t have buttermilk, see the substitutions section.

9. Pure Vanilla Extract or Vanilla Bean Paste

The flavor centerpiece. Use high-quality pure vanilla extract or paste for the richest flavor.

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Step-by-Step Instructions for a Flawless Vanilla Cake

Step 1: Prep Your Pans and Oven

• Preheat your oven to 350°F (175°C).

• Grease and flour two 8-inch or 9-inch round cake pans, or line the bottoms with parchment paper.

Step 2: Sift Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. This ensures even distribution and helps avoid clumps.

Step 3: Cream Butter, Oil, and Sugar

In a large mixing bowl, beat the butter, oil, and sugar together until light and fluffy—about 3–4 minutes with a hand or stand mixer. This step incorporates air for a fluffy cake.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, followed by egg whites. Add the vanilla extract or paste and mix until smooth.

Step 5: Alternate Dry Ingredients and Buttermilk

With the mixer on low speed, add the flour mixture in three parts, alternating with buttermilk. Begin and end with the flour. Mix until just combined—don’t overmix, or the cake may be dense.

Step 6: Divide and Bake

Pour batter evenly into the prepared pans. Smooth the tops with a spatula. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool Completely

Let cakes cool in pans for 10–15 minutes before turning out onto wire racks to cool completely. Make sure cakes are completely cool before frosting.

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Tips, Variations, and Substitutions

Professional Tips

• Weigh your flour for the most accurate measurements.

• Room-temperature ingredients mix more easily and create a smooth batter.

• Don’t overbake. Vanilla cake can dry out if left in the oven too long. Check early!

Flavor Variations

• Almond-Vanilla: Replace 1 tsp of vanilla extract with almond extract.

• Citrus-Vanilla: Add 1 tbsp lemon or orange zest to the batter.

• Spiced Vanilla: Add 1/2 tsp ground cinnamon and a pinch of nutmeg.

Ingredient Substitutions

• No Buttermilk? Mix 1 cup of milk with 1 tablespoon vinegar or lemon juice. Let it sit for 5–10 minutes.

• Dairy-Free? Use dairy-free butter and almond milk + vinegar instead of buttermilk.

• Gluten-Free? Use a 1:1 gluten-free baking flour blend.

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Serving Ideas & Perfect Occasions

Vanilla cake is versatile enough for every celebration or casual moment:

Occasions

• Weddings or Anniversaries: Add a fruit filling and whipped frosting.

• Birthdays: Decorate with sprinkles, buttercream flowers, or edible glitter.

• Tea Parties or Showers: Serve slices with berries and cream.

Garnishing Ideas

• Frost with classic vanilla buttercream or cream cheese frosting.

• Add a layer of jam, lemon curd, or chocolate ganache between the layers.

• Top with fresh fruit, edible flowers, or a dusting of powdered sugar.

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Nutritional & Health Notes

Each slice of this cake is a satisfying treat made with real, whole ingredients. Here’s a general nutritional estimate per slice (1/12 of a two-layer cake):

• Calories: 320–370

• Fat: 15–18g

• Carbohydrates: 40–45g

• Protein: 4–5g

Health-Conscious Tweaks

• Reduce sugar by 1/4 cup for a less-sweet cake.

• Use half whole wheat pastry flour for extra fiber.

• Replace oil with Greek yogurt for a protein boost and lower fat.

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Frequently Asked Questions

1. Can I use this vanilla cake recipe for cupcakes?

Yes! This recipe yields about 24 cupcakes. Fill liners 2/3 full and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean.

2. What’s the difference between this and white cake?

White cake typically uses only egg whites, resulting in a lighter color and slightly drier texture. This recipe uses whole eggs plus whites, balancing richness and fluffiness.

3. How can I make the cake more moist?

Be sure not to overbake. Adding oil in addition to butter and using buttermilk helps keep the cake moist. You can also brush the cooled layers with a simple syrup before frosting.

4. Can I make it ahead of time?

Absolutely. You can bake the layers 1–2 days in advance and wrap them tightly in plastic wrap. Frost just before serving. The frosted cake also stores well for up to 3 days.

5. How do I store the cake?

Store frosted cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5. Let it come to room temp before serving.

6. Can I freeze the cake?

Yes! Wrap the unfrosted layers tightly in plastic and freeze for up to 2 months. Thaw at room temperature before frosting.

7. What frosting pairs best with this cake?

Classic vanilla buttercream, Swiss meringue buttercream, whipped cream frosting, cream cheese frosting, or even chocolate ganache—all pair beautifully.

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