This moist vanilla cake is soft, fluffy, and rich with vanilla, and it stays tender for days thanks to a little oil and plenty of butter.
Two 9 inch layers bake in about 30 minutes, then get stacked and covered with a silky vanilla buttercream. It is a dependable birthday cake that needs only basic ingredients and no special equipment.
Table of Contents
Why This Moist Vanilla Cake Recipe Works
Beating the eggs with sugar until thick traps air, and warm milk and butter folded in at the end give a fine, tender crumb. A touch of oil keeps the cake soft even after a few days.
All purpose flour, baking powder, and real vanilla extract create a flavor that is simple and classic, so it works with fruit, jam, chocolate, or any frosting you like.
The buttercream uses just butter, powdered sugar, vanilla, and a little milk, and it spreads and pipes easily. Sifting the sugar first gives a smooth, creamy finish.
Ingredients for Moist Vanilla Cake
- 2 cups all-purpose flour (cake flour works too) (for the cake)
- 2 1/2 tsp baking powder (for the cake)
- 1/4 tsp kosher salt (for the cake)
- 4 large eggs, at room temperature (for the cake)
- 1 1/2 cups superfine sugar (or granulated sugar) (for the cake)
- 1/2 cup unsalted butter (1 stick), cut into cubes (for the cake)
- 1 cup whole milk (for the cake)
- 3 tsp vanilla extract (for the cake)
- 3 tsp vegetable or canola oil (for the cake)
- 1 cup unsalted butter (2 sticks), softened (for the buttercream)
- 4 cups powdered sugar, sifted (for the buttercream)
- 3 tsp vanilla extract (for the buttercream)
- 2 to 4 tbsp milk, to adjust thickness (for the buttercream)
Eggs. Room temperature eggs whip up thicker and blend smoothly. Set them out while you prep the pans.
Flour. All purpose flour works well, and cake flour gives an even softer crumb. Spoon it into the measuring cup and level it off.
Butter and milk. Heating them together melts the butter evenly into the batter and warms the eggs just enough for a fluffy rise.
Vanilla. Use the best extract you can afford, since it is the main flavor in both the cake and the buttercream.
Powdered sugar. Sift it before mixing to avoid lumps, and add milk a tablespoon at a time to reach a spreadable consistency.
How to Make Moist Vanilla Cake
1. Prep the pans Preheat the oven to 350 degrees F. Grease and flour two 9 inch round cake pans and line the bottoms with parchment paper.
2. Mix the dry ingredients Whisk the flour, baking powder, and salt in a bowl and set aside.
3. Whip the eggs Beat the eggs and sugar in a large bowl with an electric mixer until pale, thick, and fluffy.
4. Heat the butter and milk Warm the butter and milk in a saucepan over low heat until the butter melts and the milk is steaming but not boiling, then stir in the vanilla and oil.
5. Combine With the mixer on low, slowly pour the warm milk mixture into the eggs, then fold in the dry ingredients until just combined.
6. Bake Divide the batter between the pans and bake for 25 to 30 minutes, until a toothpick comes out clean.
7. Cool Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
8. Make the buttercream Beat the softened butter until creamy, gradually add the sifted powdered sugar, then mix in the vanilla and enough milk for a fluffy, spreadable frosting.
9. Frost Place one layer on a plate, spread with buttercream, add the second layer, and frost the top and sides.
How to Serve Moist Vanilla Cake
Slice the cake and serve at room temperature with fresh berries or a scoop of ice cream. It pairs naturally with cinnamon streusel coffee cake and New York cheesecake on a dessert table, and homemade strawberry cake and cut out sugar cookies make good party companions.
How to Store and Reheat Moist Vanilla Cake
Store the frosted cake covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Bring slices to room temperature before serving so the buttercream softens. Unfrosted layers wrapped well in plastic wrap freeze for up to 3 months.
Tips and Variations for Moist Vanilla Cake
Use room temperature eggs. They whip faster and mix more evenly into the batter.
Measure flour carefully. Spoon flour into the cup and level it so the cake is not dry.
Do not overmix. Fold in the flour just until combined for a tender crumb.
Level the layers. Trim any domed tops with a serrated knife so the layers stack neatly.
Brush with syrup. A thin brush of simple syrup on the cooled layers adds extra moisture.
Chill briefly. A short rest in the refrigerator firms the buttercream for easier slicing.
Try flavor options. Add lemon zest to the batter for a bright citrus note.
Handle eggs and batter safely. Avoid tasting the raw batter, and the Montana State University Extension egg fact sheet covers general egg handling.
Frequently Asked Questions About Moist Vanilla Cake
How do I keep moist vanilla cake from drying out?
Measure the flour carefully, do not overbake, and cover the cake once it has cooled. The oil in the batter also helps it stay soft.
Can I make moist vanilla cake ahead of time?
Yes, bake the layers a day ahead, cool them completely, and wrap them well. Frost the cake the day you plan to serve it.
Can I turn moist vanilla cake into cupcakes?
Yes, fill lined muffin cups about two thirds full and bake for less time, starting to check at about 15 minutes.
Can I use cake flour?
Yes, cake flour gives an even finer crumb. Use the same amount.
Why did my cake sink?
Opening the oven early or underbaking can make the center fall. Wait until the last few minutes to check.
Moist Vanilla Cake with Vanilla Buttercream
Equipment
- Two 9 inch round cake pans
- Electric mixer
- Saucepan
- Wire racks
Ingredients
Main Ingredients
- 2 cup all-purpose flour cake flour works too (for the cake)
- 2 ½ tsp baking powder (for the cake)
- ¼ tsp kosher salt (for the cake)
- 4 large eggs at room temperature (for the cake)
- 1 ½ cup superfine sugar or granulated sugar (for the cake)
- ½ cup unsalted butter 1 stick, cut into cubes (for the cake)
- 1 cup whole milk (for the cake)
- 3 tsp vanilla extract (for the cake)
- 3 tsp vegetable or canola oil (for the cake)
- 1 cup unsalted butter 2 sticks, softened (for the buttercream)
- 4 cup powdered sugar sifted (for the buttercream)
- 3 tsp vanilla extract (for the buttercream)
- 2 tbsp milk up to 4 tbsp, to adjust thickness (for the buttercream)
Instructions
Cooking
- Prepare. Heat the oven to 350 degrees F and grease and flour two 9 inch round pans.
- Whisk. Stir together the flour, baking powder, and salt.
- Beat. Beat the eggs with the sugar for several minutes until thick and pale.
- Warm. Heat the butter and milk until the butter melts and the milk steams, then add the vanilla and oil.
- Mix. Stream the warm mixture into the eggs on low speed, then fold in the dry ingredients just until smooth.
- Bake. Divide between the pans and bake 25 to 30 minutes, until a toothpick comes out clean.
- Cool. Rest in the pans 10 minutes, then cool completely on racks.
- Whip the frosting. Beat the butter until creamy, add the sugar gradually, then the vanilla and enough milk to reach a spreadable texture.
- Assemble. Stack the layers with frosting between them and cover the top and sides.
