The BEST Vanilla Cake
This is it. The best vanilla cake recipe you’ll ever need! Light, fluffy, incredibly moist and surprisingly simple to make, this cake is what vanilla dreams are made of. It’s the kind of cake that makes people ask for seconds and request the recipe.
What makes this vanilla cake so special? It uses oil instead of butter, which creates an incredibly tender, moist crumb that stays soft for days. The whipped buttercream frosting is light and airy (not heavy or overly sweet) and the filling options are endless.
Why You’ll Love This Vanilla Cake
Ingredients and Substitutions
- Caster sugar. Also called superfine sugar, this is a finely milled sugar suitable for baking cakes. If you can’t find it, use granulated white sugar.
- Flour. Cake flour or all purpose flour both work.
- Baking powder.
- Salt.
- Eggs.
- Milk. I used whole milk but substitute with an alternative milk of your choice to keep this recipe dairy-free.
- Oil. Avocado oil, canola oil, sunflower oil or any neutral vegetable oil works well.
- Vanilla. I used vanilla paste but vanilla extract is good too.
- Boiling water.
- For the buttercream: softened butter, powdered sugar/icing sugar, heavy cream, vanilla and a pinch of salt. Cream cheese frosting or chocolate buttercream frosting are delicious too.
- For the filling: While I adore dulce de leche as a filling (that caramel flavor with vanilla cake is chef’s kiss), this cake works with so many options:
- Dulce de Leche: Sweet, caramel-y, and pairs perfectly with vanilla. Spread a generous layer between the cake layers for a sophisticated twist.
- Fruit Preserves: Strawberry, raspberry, apricot or any jam you love adds brightness and a pop of flavor. The fruity tartness balances the sweet cake beautifully.
- Lemon Curd: For a bright, tangy filling that cuts through the sweetness.
- Chocolate Ganache: For the chocolate lovers! A layer of ganache between vanilla cake layers is classic for a reason.
- Just Buttercream: Sometimes simple is best! Extra buttercream between the layers is always delicious.
How to Make the Best Vanilla Cake
Step 1: Mix the dry ingredients In a large mixing bowl, whisk together flour, sugar, baking powder and salt.
Step 2: Add the wet ingredients Whisk together eggs, oil, vanilla and milk until well combined. Pour into the dry ingredients, mixing just until combined – a few dry clumps are fine. Add the boiling water and mix until the batter is thick and smooth.
Step 3: Bake Divide the batter evenly between three prepared 8-inch or 9-inch (20-22cm) round cake pans. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
Step 4: Cool Completely Let cakes cool in the pans for 10 minutes, then turn out onto cooling racks. They must be completely cool before frosting!
Step 5: Make the Whipped Buttercream Beat softened butter for 3-5 minutes until pale and fluffy. Gradually add powdered sugar, then add vanilla and a splash of cream. Whip until light and airy. Add pinch of salt and stir through.
Step 6: Assemble Place one cake layer on your serving plate. Spread with a little of the buttercream then add dulce de leche or jam. Repeat with the remaining layers. Frost the outside with whipped buttercream
Step 7: Decorate and Serve Keep it simple or go all out with decorations! This cake is beautiful with a rustic buttercream finish or decorated with fresh berries, flowers or sprinkles.
Tips for Perfect Vanilla Cake
- Room Temperature Ingredients: Eggs and milk should be at room temperature for the smoothest batter.
- Don’t Overmix: Mix just until the flour is incorporated. Overmixing develops gluten and makes the cake tough.
- Level Your Layers: If your cakes dome on top (which isn’t a problem I’ve ever had with this recipe), level them with a serrated knife for a professional-looking cake.
- Chill Before Frosting: For the neatest frosting job, chill your cake layers for 30 minutes before assembling. Cold cake is easier to work with!
- Crumb Coat First: Apply a thin layer of frosting to seal in crumbs, chill for 15 minutes, then apply the final frosting layer.
- Use Quality Vanilla: Since vanilla is the star flavor, use good vanilla extract (or vanilla bean paste for extra flavor!).
Can I Make Vanilla Cake Ahead?
This vanilla cake is wonderfully versatile when it comes to storage and advance preparation, making it perfect for busy bakers and party planning!
Storage:
- Room temperature: Store in an airtight container or under a cake dome for 3-4 days. Thanks to the oil, this cake stays incredibly moist!
- Refrigerator: If using perishable fillings like cream cheese frosting, refrigerate for up to 1 week. Bring to room temperature before serving for best flavor.
- Freezer (unfrosted layers): Wrap cooled cake layers tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before frosting.
- Freezer (frosted cake): Freeze the assembled cake until solid, then wrap well in plastic wrap and foil. Freeze for up to 1 month. Thaw in the refrigerator overnight.
Make-Ahead:
- Cake layers (refrigerated): Bake the layers 1-2 days ahead, wrap tightly in plastic wrap and refrigerate. This actually makes assembly easier since cold cake is less crumbly!
- Cake layers (frozen): Bake, cool completely, wrap well and freeze up to 2 months. Thaw in the refrigerator overnight or at room temperature for a few hours before frosting.
- Buttercream: Make the buttercream up to 1 week ahead and refrigerate in an airtight container. Bring to room temperature and re-whip for 2-3 minutes before using to restore its fluffy texture.
- Assembled cake: You can frost and decorate the cake 1 day ahead. Refrigerate, then bring to room temperature 1-2 hours before serving for the best taste and texture.
Ingredients
- 1½ cups (300g) caster sugar
- 3 cups (375g) flour
- 2 tsp baking powder
- 1 tsp salt
- 3 eggs
- ¾ cup (180ml) milk
- ¾ cup (180ml) oil
- 2 tsp (10ml) vanilla paste or extract
- ¾ cup (180ml) boiling water
For the whipped buttercream
- 1 cup (225g) butter room temperature
- 4 cups (500g) powdered sugar / icing sugar
- 2-3 tbsp heavy cream / whipping cream
- 2 tsp vanilla extract
- pinch salt
For the filling
- 14 oz (400g) can of dulce de leche whipped
Instructions
- Preheat the oven to 350°F/180°C and grease and line three 8/9inch (20-22cm) cake pans with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.
- In a separate bowl or mixing jug, whisk together the wet ingredients (except for the boiling water).
- Pour the wet into the dry ingredients and mix until mostly combined – a few dry clumps are fine.
- Pour in the boiling water and whisk until smooth.
- Divide the batter between the three pans then place in the oven.
- Bake the cake layers for 20-25 minutes or until a skewer inserted comes out clean.
- Remove from the oven and allow to cool for 10 minutes then turn out onto wire cooling racks and allow to cool completely.
- To make the buttercream, whip the butter in the bowl of a stand mixer fitted with the whisk attachment until almost white and fluffy – approximately 7-8 minutes.
- Add the powdered sugar, a few spoonfuls at a time, and mix for another 2-3 minutes until the buttercream is very light and fluffy.
- Add the cream, vanilla and pinch of salt and whip again.
- Spread a scoop of buttercream onto a cake layer then add half of the dulce de leche, add another cake layer and repeat. Decorate the top and outside of the cake with the remaining buttercream and serve.
Video
Notes
ESSENTIAL TIPS:
- Room temperature eggs and milk incorporate better and create smoother batter
- Don’t overmix the batter.
- Oil-based cakes are more forgiving than butter cakes – harder to mess up!
- Cool cakes COMPLETELY before frosting or buttercream will melt
- Whip butter for full 7-8 minutes for lightest, fluffiest buttercream
- Crumb coat (thin first layer of frosting) seals in crumbs for neat final coat
- Level layers for professional appearance – use a serrated knife.
Nutrition
FAQ
You can, but the texture will change. The cake will be slightly denser and won’t stay as moist for as long. If using butter, use the same amount (melted and cooled) as oil called for.
Use a neutral-flavored oil like vegetable oil, canola oil, or light olive oil. Avoid strongly flavored oils like extra virgin olive oil or coconut oil (unless you want that flavor).
Yes! Bake the layers up to 2 days ahead, wrap tightly, and refrigerate. Or freeze for up to 2 months. Thaw before assembling and frosting.
Absolutely! Pour the batter into a 9×13-inch pan and bake for 30-35 minutes. Frost the top when cool.
Yes! This recipe is actually based off my perfect vanilla cupcakes!
Too thick? Add milk one tablespoon at a time. Too thin? Add more powdered sugar or chill briefly. Temperature affects buttercream consistency!