Introduction

This vanilla cake recipe is a true crowd-pleaser, known for staying moist and tender for up to four days. Perfectly fluffy and infused with rich vanilla flavor, it’s an ideal choice for celebrations or a simple dessert treat.

A close-up of a two-layer vanilla cake slice covered in smooth white frosting, with thick frosting between the layers and around the sides. The top layer is decorated with colorful sprinkles in shades of red, green, purple, pink, blue, yellow, and orange. The cake texture looks soft and moist with a light golden color. The slice is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups plain/all purpose flour (cake flour OK too)
2 1/2 teaspoons baking powder

1/4 teaspoon kosher salt
4 large eggs (50-55g / 2 oz each), at room temperature

1 1/2 cups caster/superfine sugar (granulated/regular sugar is fine)
115g / 1/2 cup unsalted butter, cut into 1.5cm (1/2”) cubes

1 cup full-fat milk
3 teaspoons vanilla extract (use the best quality you can afford)
3 teaspoons vegetable or canola oil

225g / 2 sticks unsalted butter, softened (for frosting)
500g / 1 lb soft icing sugar / powdered sugar, sifted
3 teaspoons vanilla extract (for frosting)

2 – 4 tablespoons milk (to adjust frosting thickness)

Instructions

Step 1: Preheat your oven to 180°C (350°F) or 160°C fan for 20 minutes. Place the oven shelf in the middle position.
Step 2: Grease two 20cm (8”) cake pans with butter and line them with parchment paper. Use pans without loose bases if possible.

Step 3: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 4: In a stand mixer fitted with a whisk attachment, beat the eggs on medium speed for 30 seconds until aerated.
Step 5: With the mixer running, slowly add the sugar over 45 seconds, then beat on high speed for 7 minutes until the mixture triples in volume and turns white.

Step 6: While beating eggs, melt the 115g butter with the milk in a heatproof jug either in the microwave for 2 minutes on high or on the stove.
Step 7: Gradually add the flour to the egg mixture in thirds, mixing gently on low speed after each addition. Stop mixing as soon as the flour is incorporated.
Step 8: In the flour bowl, combine the melted milk and butter, vanilla extract, and oil.

Step 9: Add about 1 1/2 cups of the aerated egg batter into the milk mixture and whisk until foamy and smooth.
Step 10: Pour the milk mixture gradually into the remaining egg batter while mixing on low speed. Scrape the bowl and mix briefly until the batter is smooth and pourable.
Step 11: Divide the batter evenly between the prepared cake pans. Tap each pan on the counter three times to release large air bubbles.

Step 12: Bake for 30 minutes or until the cakes are golden and a toothpick inserted in the center comes out clean.
Step 13: Cool the cakes in their pans for 15 minutes, then carefully invert onto cooling racks. For layering, cool them upside down to flatten the slight dome.
Step 14: To make the vanilla buttercream frosting, beat the softened butter on high speed for 3 minutes until creamy and pale.

Step 15: Gradually add the sifted icing sugar in three additions, mixing slowly to prevent a sugar cloud. Once incorporated, beat on high for 3 more minutes until fluffy.
Step 16: Mix in the vanilla extract and 2 to 4 tablespoons of milk to achieve a soft but firm consistency suitable for spreading or piping.
Step 17: Once cakes are completely cooled, frost as desired with the buttercream, fresh berries, or jam.

Tips & Variations

Use room-temperature eggs for better volume when beating.
Substitute cake flour for all-purpose flour to make the cake even lighter.
If you prefer a less sweet frosting, reduce the icing sugar slightly.

Try adding a tablespoon of lemon zest to the batter for a citrus twist.
For chocolate lovers, swirl softened cocoa powder into the batter before baking.

Storage

Store the cake covered at room temperature for up to 4 days to keep it moist. If frosted, keep it in an airtight container or cake dome. For longer storage, freeze the unfrosted layers wrapped well for up to 3 months; thaw overnight in the refrigerator before frosting. Reheat slices gently in the microwave if preferred warm.

How to Serve

A close-up view of a two-layer vanilla cake with a light golden-yellow crumb and smooth white frosting covering the entire cake. Between the two cake layers is a thin layer of white frosting. The top surface is also frosted white and decorated with colorful, thin, tube-shaped sprinkles in red, blue, green, purple, yellow, and orange concentrated mostly on one side. The cake is placed on a white plate with a few scattered sprinkles around it, all set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

Yes, you can substitute the butter with a dairy-free margarine and use a plant-based milk like almond or oat milk. The texture may vary slightly but will still be delicious.

How do I prevent my cake from drying out?

Ensure you don’t overbake by checking with a toothpick at the 25-minute mark. Also, storing the cake covered at room temperature helps retain moisture for several days.