Vanilla Cake
Updated May 02, 2026
Homemade classic vanilla cake with a soft crumb and simple ingredient list. One batter, three ways to bake it, and works with almost any frosting.
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a simple vanilla cake is soo good!
The thing that makes this classic vanilla cake different from most recipes is the sour cream. It keeps the crumb tender and adds enough moisture so the cake stays soft the next day, which, in my house, is usually when the second half gets eaten. The rest of the ingredient list is fairly standard for a white vanilla cake, but getting the technique right, especially the creaming step and not overmixing after the flour goes in, is what actually makes it work.
The same vanilla cake batter bakes three ways: a layer cake for birthdays, a 9×13 sheet cake when you need to feed a crowd, and cupcakes for school. Nothing changes except the pan and the bake time. I usually go with a simple buttercream or cream cheese frosting, but this made from scratch vanilla cake is neutral enough to work with almost anything. I’ve also stirred in lemon zest for a lemon version, and that one is really good too.
Happy Cooking!
– Yumna
Vanilla Cake Ingredients
- Vanilla: In a cake this simple, vanilla is doing a lot of work, so use a good one. Pure extract is the baseline, but vanilla bean paste works if you have it. Use it at the same 1:1 ratio. It will add visible black bean specks in the crumb, so keep that in mind if you want a true white cake. Imitation vanilla will be noticeable in a recipe this reliant on vanilla flavor, so it’s worth skipping.
- Dry ingredients: All-purpose flour, baking powder, baking soda, and salt. Sift them together before mixing. When measuring the flour, spoon it into the cup and level it off rather than scooping directly from the bag. Scooping packs it down and can leave you with too much flour, which makes the cake dense. You can substitute cake flour with all purpose flour 1:1 for the softest texture. You can also make cake flour by measuring 1 cup of all-purpose flour, then taking away 2 tablespoons and replacing with 2 tablespoons of cornstarch. Use aluminum-free baking powder to avoid any aftertaste.
- Butter and sugar: Two sticks of unsalted butter and granulated sugar. The butter needs to be at room temperature, soft enough to press your finger into easily but not greasy or melted. If it looks shiny or oily, it has gone too far. Cream the two together for the full 3 to 4 minutes until the mixture turns noticeably paler and lighter. This step builds the structure of the cake, so don’t rush it.
- Wet ingredients: Whole milk, sour cream, vegetable oil, and eggs. The sour cream is what keeps this vanilla cake moist. Full-fat is the only version worth using here. The eggs, butter, milk and sour cream, should be at room temperature so they all mix in better. For the oil, avocado oil or any neutral-tasting oil works at the same amount. Take the eggs out when you take out the butter, so everything comes to room temperature together. Add the eggs one at a time, letting each fully incorporate before adding the next.
How to Make Vanilla Cake
Vanilla Butter Cream Frosting
Use immediately, or store in the fridge.
Classic Vanilla Cake
Try this simple and irresistibly delicious classic Vanilla White Cake recipe with a tender, moist crumb and best vanilla flavor perfect for special occasions.
Ingredients
Vanilla Cake
- 3 ½ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup whole milk at room temperature
- ¼ cup sour cream at room temperature
- ¼ cup vegetable oil
- 2 sticks unsalted butter at room temperature
- 2 cups granulated sugar
- 4 eggs at room temperature
- 1 tablespoon vanilla extract
Vanilla Frosting
- 2 sticks unsalted butter at room temperature
- 4 cups Powdered Sugar sifted
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
- pinch salt
Instructions
- Preheat the oven to 350˚F. If making a sheet cake, line a 9 by 13-inch metal baking pan with parchment paper. If making a layer cake, line two 9-inch round cake pans with parchment rounds. If baking cupcakes, fill 2 (12-cavity) cupcake pans with paper liners and set aside.
- In a large bowl, sift all purpose flour, baking powder, baking soda and salt together. Set aside. In a large measuring cup, mix together milk, sour cream and vegetable oil. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together at medium speed until light and fluffy, about 3 to 4 minutes.
- Add the eggs one at a time, mixing at medium speed until well incorporated. Scrape down the sides of the bowl and add vanilla. Mix for 1 minute more.
- Add half of the flour mixture to the stand mixer bowl. Mix at low speed for about 30 seconds. Add milk mixture and mix for 30 seconds more. Finally, add remaining flour mixture and mix just until no streaks of flour remain. Remove the bowl from the stand mixture and use a rubber spatula to fold the batter together by hand to ensure everything is well mixed.
- If making a sheet cake, scrape the batter into the prepared 9 by 13 inch cake pan and bake for 45 minutes, or until set and a cake tester inserted in the center comes out clean.
- If baking a layer cake, divide the batter between the two prepared pans and bake for 30 to 32 minutes or until set and a cake tester inserted in the center comes out clean.
- If baking cupcakes, fill each cupcake cavity about ¾ full and bake for 20 to 22 minutes, or until set and a cake tester inserted in the center comes out clean.
- Let cool completely before removing from pans and adding frosting.
Vanilla Buttercream Frosting
- Add butter to the bowl of a stand mixer fitted with the paddle attachment. Mix at medium speed for 2 to 3 minutes, or until it starts to lighten up in color and turn fluffy.
- Stop the machine and scrape down the sides of the bowl with a rubber spatula. Add 1 cup confectioner’s sugar at a time until it has all been incorporated. Add milk, vanilla and salt and continue to mix until the mixture is very light and fluffy, about 1 to 2 minutes.
- Use immediately, or store in the fridge, tightly wrapped for up to 3 days. Let come to room temperature and re-whip before using.
Equipment
Notes
My Top Tip: Don’t rush the creaming step. Three to four minutes is the minimum. You want the butter and sugar to turn pale and noticeably fluffy before anything else goes in. One or two minutes won’t build enough air into the batter, and the cake won’t rise as well.
Storage: For an undecorated cake, wrap it in plastic and store it in the fridge up to 5-7 days. Store it in the fridge or at room temperature for a fully decorated cake. Bring to room temperature before eating, or the cake will seem dry, but it just needs to lose the chill.
Freezing: Freeze for up to 3 months.
Nutrition
Calories: 582kcal, Carbohydrates: 77g, Protein: 5g, Fat: 29g, Saturated Fat: 16g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 106mg, Sodium: 188mg, Potassium: 86mg, Fiber: 1g, Sugar: 56g, Vitamin A: 818IU, Vitamin C: 0.03mg, Calcium: 73mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Don’t worry if the cake browns a little on top. Some browning will occur towards the end of cooking and it’s perfectly fine and expected. If you prefer a lighter exterior, you can tent with a foil.
- Don’t rush the creaming step. Three to four minutes is the minimum. You want the butter and sugar to turn pale and noticeably fluffy before anything else goes in. One or two minutes won’t build enough air into the batter, and the cake won’t rise as well.
- Stop mixing once the flour is in. Add it in stages and mix just until no dry streaks remain. Overmixing after the flour goes in develops gluten and makes the cake tough instead of tender.
- Cool the cake before decorating. It’s easy to get excited after your cake comes out from the oven, but take the extra time to let it rest. It should sit in the pan for a few minutes before transferring to a wire rack to cool completely. A cooled cake is much easier to decorate and holds its shape instead of being crumbly while frosting.
FAQs
Can I make this vanilla cake recipe with just egg whites?
For a super white cake, you can use just egg whites. For every whole egg, replace with 2 egg whites or a ¼ cup of egg whites.
Why did my cake sink in the middle?
Usually this means the cake needed more time. Test it with a toothpick before pulling it from the oven. If the center is still wet, give it a few more minutes. Opening the oven door too early in the bake can also cause sinking since the batter hasn’t set yet.
Comments
I made this cake today and unfortunately it came out so very dry. I did Have to cook it longer than the recommended time for two round cake pans. I cooked it in my two metal round cake pans for about 36 minutes, I kept checking it with my cake tester and took them out as soon as it came out clean. Do you know what I did wrong?
Aww, I’m sorry to hear that. It could be a few things. If your cake pans are larger than 9″, it makes the batter too thin, which makes the cakes bake faster and dry out quicker. Or, you could have over-mixed the batter when you added the flour mixture. Make sure you mix just until no streaks of flour remain. To moisten the cake, try brushing it with a simple syrup of water and sugar to add moisture. Hope this helps!
I made this cake for my husbandโs birthdayโฆ He wanted a traditional white cake with coconut. I added one cup of coconut in with the last bit of flour. The cake rose beautifully and tasted delicious.
Aww, love that!! So happy it turned out great! Thanks!!
I am looking to bake a simple sponge cake with nothing on just plain simple sponge cake. Can I use this recipe or do you have any other receipe or suggestions? Thank you so much xx
This cake is more of a standard vanilla cake but my Olive Oil Cake has more of a sponge-like texture. I recommend you try that recipe, it’s one of my most popular ones! Here’s the link: https://feelgoodfoodie.net/recipe/olive-oil-cake-mixed-berry-sauce/
Thank you so much for your suggestion I would try the olive cake as I want something simple and let you know how it turns out! Thanks for taking time to answer my questions x
Of course! Hope you enjoy!!
My kids loved this cake! It’s a winner!
That is amazing! I am so happy to hear it. Thank you!
Great white cake. My favorite kind and so much better than any box mix. Try it youโll like it. Thanks Yumna. Great recipe as always!!!
Thank you so much! I love that!