4.9 from 2,902 votes
Vanilla Cake
This Vanilla Cake recipe produces a moist, tender cake using butter, neutral oil, sugar, eggs, and vanilla extract combined with all-purpose flour and buttermilk. It results in a soft crumb that can be baked in various pan sizes. The batter is mixed carefully to avoid overworking, ensuring a delicate texture. Finished with chocolate or alternative frostings, this cake suits celebrations or everyday desserts.
Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
Servings:
12
slices
Calories:
404 kcal
Course:
Dessert, Cake
Cuisine:
American
Ingredients
- ½ cup butter softened to room temperature, unsalted
- ½ cup avocado oil or canola or vegetable oil
- 1 ½ cup granulated sugar
- 4 large egg room temperature preferred
- 1 Tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cup buttermilk room temperature preferred
- 1 batch chocolate frosting click link for recipe, or use one of the other frostings recommended in the notes below
Instructions
- Preheat oven to 350F (177C) and prepare two deep 8" round cake pans³ by lining the bottoms with parchment paper and lightly greasing the sides. Set aside.
- In the bowl of a stand mixer (or in a large bowl using an electric mixer) cream together the butter, canola oil and sugar until creamy and well-combined.
- Add eggs, one at a time, beating until thoroughly combined after each addition.
- Stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
- Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour mixture and mixing until just combined after each addition. The batter should be thoroughly combined, but there may be some small lumps in the batter and avoid over-mixing (and do not use your electric mixer or stand mixer for this step).
- Evenly divide batter into your prepared cake pans, and bake on 350F (175C) for 30-35 minutes. When the cake is done, the surface should spring back to the touch and a toothpick inserted in the center should come out mostly clean with few moist crumbs (no wet batter).
- Allow cakes to cool in their cake pans for 10-15 minutes before inverting onto cooling rack to cool completely before frosting.
- Frost cake using my chocolate frosting (or see notes for other favorite frosting options) and decorate with sprinkles (if desired).
Cup of Yum
Notes
- You can substitute neutral oils such as vegetable or canola oil; avoid olive oil due to its distinct flavor.
- Cake flour may be used instead of all-purpose flour, adjusting quantity to 3 ⅓ cups for best results.
- Use the toothpick test to check doneness, as baking times vary by pan size and oven.
- This recipe yields about 24 standard cupcakes; bake cupcakes at 350°F for 17-18 minutes.
- Chocolate frosting is recommended, though buttercream, cream cheese, ermine, or Swiss meringue buttercreams can be used as alternatives.
Nutrition Information
Serving
1slice (without frosting)
Calories
404kcal
(20%)
Carbohydrates
51g
(17%)
Protein
6g
(12%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
85mg
(28%)
Sodium
228mg
(10%)
Potassium
95mg
(2%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
368IU
(7%)
Calcium
119mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 slices
Amount Per Serving
Calories 404
% Daily Value*
| Serving | 1slice (without frosting) | |
| Calories | 404kcal | 20% |
| Carbohydrates | 51g | 17% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 228mg | 10% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 368IU | 7% |
| Calcium | 119mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.