Why You’ll Love This Recipe

This vanilla cake stands out for its moist texture and rich flavor, achieved through a careful balance of ingredients and technique. The use of cake flour ensures a tender crumb, while the combination of butter and oil adds moisture without compromising structure. The cake is complemented by a smooth vanilla buttercream that enhances its flavor and provides a beautiful finish.

Ingredients

2 1/2 cups (315g) cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (226g) unsalted butter, softened
1/2 cup (120ml) vegetable oil
2 cups (400g) granulated sugar
5 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup (240ml) whole milk, at room temperature

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the cake flour, baking powder, and salt.
In a large bowl, beat the softened butter, vegetable oil, and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared pans.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.

Servings and Timing

Servings: 12–16 slices
Prep Time: 15 minutes
Bake Time: 25–30 minutes
Cooling Time: 1 hour
Total Time: Approximately 2 hours

Variations

Chocolate Vanilla Cake: Add 1/2 cup of unsweetened cocoa powder to the dry ingredients for a chocolate twist.
Lemon Vanilla Cake: Incorporate the zest of two lemons into the batter for a citrusy flavor.
Almond Vanilla Cake: Replace half of the vanilla extract with almond extract for a nutty aroma.
Vanilla Cupcakes: Divide the batter into a 12-cup muffin tin and bake for 18–20 minutes for individual servings.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week.
Freezing: Wrap the cooled cake layers tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.
Reheating: To refresh, bring the cake to room temperature before serving. If frozen, thaw overnight in the refrigerator.

FAQs

How can I make this cake gluten-free?

Substitute the cake flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum or add 1/2 teaspoon per cup of flour.

Can I use margarine instead of butter?

While margarine can be used, it may affect the flavor and texture. Unsalted butter is recommended for the best results.

Is it necessary to use cake flour?

Cake flour is preferred for its lower protein content, resulting in a softer, more tender cake. However, you can substitute it with all-purpose flour, though the texture may differ slightly.

Can I make this cake ahead of time?

Yes, you can bake the cake layers in advance. Wrap them tightly and store in the refrigerator for up to 3 days or freeze for up to 3 months.

How can I prevent the cake from sticking to the pan?

Grease and flour the cake pans thoroughly, or line them with parchment paper to ensure easy removal.

Can I use a different size cake pan?

Yes, adjust the baking time accordingly. For smaller pans, the cake may bake faster; for larger pans, it may take longer.

How can I make the cake more moist?

Ensure all ingredients are at room temperature before mixing. Overmixing the batter can also lead to a denser cake.

Can I add fruit to the batter?

Yes, fold in fresh or dried fruits gently after mixing the batter. Be cautious not to overmix, as this can affect the cake’s texture.

How can I make the buttercream frosting?

Beat 1 cup of softened unsalted butter with 4 cups of powdered sugar until smooth. Add 2 teaspoons of vanilla extract and 2–4 tablespoons of milk to achieve desired consistency.

Can I use this recipe for cupcakes?

Yes, divide the batter into a 12-cup muffin tin and bake at 350°F (175°C) for 18–20 minutes, or until a toothpick inserted comes out clean.

Conclusion

This vanilla cake is a versatile and reliable recipe that delivers a moist, flavorful dessert every time. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake is sure to impress. Feel free to customize it with your favorite flavors and enjoy a slice of homemade goodness.