Classic Vanilla Cake Recipe

This Classic Vanilla Cake Recipe is a moist and fluffy recipe, which is made with vegetable oil and butter. It’s a classic, foolproof recipe, ready in about 3 hours (including cooling).

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Classic Vanilla Cake Ingredients

For the Cake:

• 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pans
• 2 3/4 cups all-purpose flour, spooned and leveled, plus more for the pans
• 1 teaspoon baking powder
• 1 teaspoon fine salt
• 2 cups granulated sugar
• 1/2 cup vegetable oil
• 5 large eggs, at room temperature
• 1 tablespoon pure vanilla extract
• 1 cup milk

For the Frosting:

• 3 sticks (1 1/2 cups) unsalted butter, at room temperature
• Pinch fine salt
• 3 1/4 cups confectioners’ sugar
• 2 teaspoons pure vanilla extract
• 1/4 cup milk

How To Make Classic Vanilla Cake

For the Cake:

1. Preheat Oven and Prep Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and fine salt. Set aside.
3. Cream Butter, Sugar, and Oil: In a large bowl or the bowl of a stand mixer, beat the room-temperature butter, granulated sugar, and vegetable oil on medium-high speed until light and fluffy, about 3-5 minutes.
4. Add Eggs and Vanilla: Add the room-temperature eggs one at a time, beating well after each addition until fully incorporated. Beat in the vanilla extract.
5. Alternate Dry Ingredients and Milk: On low speed, add the dry ingredient mixture in three parts, alternating with the milk in two parts (begin and end with the dry mixture). Mix only until just combined—do not overmix.
6. Bake the Cake Layers: Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until the centers are springy to the touch and a wooden pick inserted into the center comes out clean.
7. Cool Completely: Let the cakes cool in their pans on a wire rack for 15 minutes. Invert the cakes onto the racks, remove the pans, and let the layers cool completely (at least 2 hours).

For the Frosting:

1. Beat Butter and Salt: In a large bowl, beat the room-temperature butter and the pinch of salt on medium speed until smooth and creamy.
2. Add Sugar: On low speed, gradually add the confectioners’ sugar until it is all incorporated.
3. Add Vanilla and Milk: Add the vanilla extract and the milk. Increase the speed to medium-high and beat for 3-5 minutes, or until the frosting is very light, white, and fluffy.

Assembly:

1. Level and Frost: Once the cake layers are 100% cool, level them with a serrated knife (optional). Place one layer on a cake stand or serving plate.
2. Stack and Frost: Spread about 1 cup of frosting over the first layer. Top with the second cake layer (upside down for a flat top). Frost the top and sides of the entire cake with the remaining frosting.

Recipe Tips

• How to get a fluffy cake? Using room temperature ingredients (butter, eggs, milk) is the most important step! This allows the ingredients to emulsify properly, creating a smooth batter and a light, even crumb.
• Why use both oil and butter? This is the secret to the best vanilla cake. Butter provides a rich, classic flavor, while the vegetable oil adds superior, lasting moisture that butter alone can’t.
• Why did my frosting melt off the cake? Your cake layers were still warm. Even a slightly warm cake will melt the butter in the frosting. You must let the layers cool completely, which can take up to 2 hours.
• How do I avoid a dense cake? Do not overmix the batter once you start adding the flour and milk. Mix on the lowest speed possible and stop as soon as the flour streaks are gone. Overmixing develops gluten, which makes the cake tough and dense.

What To Serve With Classic Vanilla Cake

This cake is a perfect centerpiece and pairs well with classic accompaniments.

• A scoop of vanilla bean or chocolate ice cream
• Fresh berries, especially sliced strawberries
• A drizzle of chocolate or strawberry sauce
• A cold glass of milk or a hot cup of coffee

How To Store Classic Vanilla Cake

• Refrigerate: Because the frosting contains milk, this cake should be stored in the refrigerator. Place it in a cake dome or an airtight container, where it will keep for up to 5 days.
• Serve at Room Temp: The cake tastes best when served at room temperature. Let it sit out for 30-60 minutes before serving to allow the butter in the cake and frosting to soften.
• Freeze: You can freeze the entire frosted cake or individual slices. Wrap them tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw in the refrigerator.

Classic Vanilla Cake Nutrition Facts

(Per slice, assuming 16 slices)

• Calories: ~550 kcal
• Total Fat: 30g
• Saturated Fat: 15g
• Cholesterol: 95mg
• Sodium: 280mg
• Total Carbohydrate: 66g
• Dietary Fiber: 1g
• Sugars: 48g
• Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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