Best Vanilla Cake
A classic, fluffy, and moist vanilla cake that’s perfect for birthdays, celebrations, or just because. With a butter + oil base and real vanilla flavor, this cake is comfort baked into every slice.
Equipment
- Mixing Bowls
- Hand or Stand Mixer
- Cake Pans (9x13 or two 8-inch rounds)
- Wire Rack
Ingredients
Core Ingredients
- 2 1/2 cups all-purpose flour or cake flour for lighter crumb
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 1/2 cup neutral oil like canola or vegetable
- 1 3/4 cups granulated sugar
- 4 large eggs room temperature
- 1 tbsp vanilla extract or 2 tsp extract + 1 tsp vanilla bean paste
- 1 cup whole milk room temperature
Instructions
- Preheat oven to 350°F (175°C). Grease and line pans with parchment paper.
- In a medium bowl, whisk flour, baking powder, and salt until combined.
- In a large bowl, beat butter, oil, and sugar until pale and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract or paste.
- Add flour mixture in three parts, alternating with milk. Begin and end with flour. Mix gently until smooth.
- Divide batter into prepared pans. Bake for 28–32 minutes, or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks. Allow to cool completely before frosting.
Notes
Optional variations: Add lemon zest for brightness, fold in sprinkles for birthdays, or bake in muffin tins for cupcakes. This cake freezes well—wrap cooled layers tightly and freeze up to 2 months.