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My Best Vanilla Cake – Moist and Fluffy for 4 Days Recipe

★★★★★

4.9 from 711 reviews
  • Author: Noah
  • Total Time: 55 minutes
  • Yield: 2 x 8-inch cake layers (serves 8-10) 1x
  • Diet: Vegetarian

Description

This classic vanilla cake recipe yields a moist, fluffy cake that stays fresh for up to 4 days. Perfectly tender and buttery, it features a light crumb and a rich vanilla buttercream frosting. Ideal for birthdays, celebrations, or any special occasion, this cake is easy to bake with straightforward ingredients and simple steps that deliver bakery-quality results at home.

Ingredients

Scale

Cake Batter

  • 2 cups plain / all purpose flour (cake flour OK too)
  • 2 1/2 teaspoons baking powder
  • 1/4 tsp kosher salt
  • 4 large eggs (50-55g / 2 oz each), at room temperature
  • 1 1/2 cups caster / superfine sugar (granulated/regular sugar ok)
  • 115g / 1/2 cup unsalted butter, cut into 1.5cm / 1/2” cubes
  • 1 cup full-fat milk
  • 3 tsp vanilla extract (the best quality you can afford)
  • 3 tsp vegetable or canola oil

Vanilla Buttercream Frosting

  • 225g / 2 sticks unsalted butter, softened
  • 500g / 1 lb sifted icing sugar / powdered sugar
  • 3 tsp vanilla extract
  • 2 – 4 tbsp milk (to adjust thickness)

Instructions

  1. Preparation: Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter. Place a rack in the middle of the oven. Grease two 20cm / 8” cake pans with butter and line with parchment paper. Using pans without loose bases is preferable.
  2. Combine Dry Ingredients: Whisk together the flour, baking powder, and kosher salt in a large bowl and set aside.
  3. Beat Eggs Until Aerated: Using a stand mixer with a whisk attachment, beat the eggs on medium speed for 30 seconds to aerate.
  4. Slowly Add Sugar: With the mixer running, gradually add the sugar over 45 seconds for even incorporation.
  5. Triple Volume: Increase mixer speed to high and beat for about 7 minutes until the mixture triples in volume and becomes pale and fluffy.
  6. Heat Milk and Butter: While eggs are beating, gently melt the cubed butter with milk in a heatproof jug using a microwave or stovetop for 2 minutes until the butter is fully melted.
  7. Gently Add Flour: Add one-third of the flour mixture to the whipped eggs and beat briefly on low speed, followed by half of the remaining flour, then the remaining flour, mixing just enough to combine without overmixing.
  8. Combine Milk Mixture: Pour the melted milk and butter mixture into the empty flour bowl, then add vanilla extract and vegetable oil. Whisk thoroughly until smooth and foamy.
  9. Incorporate Milk Mixture: Add about 1 1/2 cups of the egg batter into the milk mixture while whisking vigorously until well blended.
  10. Mix Batter Together: Pour the milk-egg blend slowly into the egg batter while mixing on low speed. Scrape down the bowl and mix briefly until batter is smooth and pourable.
  11. Bake: Divide the batter evenly into prepared cake pans. Tap each pan gently on the counter several times to eliminate large air bubbles. Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean and the cakes are golden.
  12. Cool Cakes: Remove the cakes from the oven and cool in the pans for 15 minutes. Then, carefully turn them out onto wire racks to cool completely. For layering, cool cakes upside down to flatten the dome for neat layers.
  13. Make Vanilla Buttercream: Using a stand mixer fitted with a paddle attachment, beat the softened butter on high speed for 3 minutes until pale and fluffy. Gradually add the sifted icing sugar in three parts, mixing on low speed to avoid sugar clouds, then beat on high for 3 minutes to achieve a light texture. Add vanilla extract and 2 to 4 tablespoons of milk, beating for another 30 seconds to create a smooth, spreadable frosting. Use immediately or refrigerate and re-whip before use.
  14. Frost the Cake: Once cakes are completely cooled, layer and frost with the prepared vanilla buttercream or use fresh berries, whipped cream, or jam as desired.

Notes

  • Note 1: Cake flour can be used instead of all-purpose flour for a more tender crumb.
  • Note 2: Granulated sugar can substitute caster sugar but may affect texture slightly.
  • Note 3: Using room temperature eggs helps them to incorporate more air and blend better.
  • Note 5: Full-fat milk yields richer flavor; you can slightly warm milk with butter to melt butter before adding.
  • Note 6: High-quality vanilla extract enhances the cake’s flavor significantly.
  • Note 7: Vegetable or canola oil helps keep the cake moist.
  • Note 8: Preheating the oven thoroughly ensures even baking and proper rise.
  • Note 9: Cake pans without loose bases help avoid batter leaks and ensure even layer shapes.
  • Note 10: Tapping cake pans removes large air bubbles that can cause uneven texture or holes.
  • The cake stays moist and fresh for up to 4 days when stored tightly covered.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: vanilla cake, moist cake, buttercream frosting, classic cake recipe, homemade cake, vanilla buttercream, layer cake

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