The Best Vanilla Cake

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A moist, buttery vanilla cake with a soft crumb and rich flavor, perfect for any celebration and topped with a velvety vanilla buttercream.

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

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.

Use cake flour for a tender crumb; all-purpose flour can be substituted but may affect texture.
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Freeze wrapped cake layers for up to 3 months.
For gluten-free version, substitute cake flour with a gluten-free all-purpose flour blend containing xanthan gum.
Buttercream frosting: Beat 1 cup softened unsalted butter with 4 cups powdered sugar, add 2 teaspoons vanilla extract and 2–4 tablespoons milk for consistency.
Ensure all ingredients are at room temperature for best results.

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