It took me months to perfect this VANILLA CAKE recipe! Soft fluffy vanilla cake

When I say this recipe took me MONTHS to perfect, I mean it! This vanilla cake has the most soft, tender, melt-in-your mouth crumb and is bursting with vanilla flavour. A great base recipe that can be paired with literally any type of frosting and filling!

INGREDIENTS:

For this recipe I would highly recommend using gram measurements, especially for the flour for accurate results. It has a high fat/liquid ratio so slight adjustments to the quantities can throw off the balance of the cake 🙂

Vanilla Cake
- 2¼ cups (300 g) flour - regular all purpose (see note 1 if you want to use cake flour)
- ¼ cup (25 g) cornflour - also known as cornstarch
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter - room temperature
- ½ cup (105 g) unflavoured vegetable oil - I use canola
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1¼ tbsp vanilla essence/extract
- 1 tsp white vinegar
- 1½ cups (337 g) buttermilk - room temperature. See note 3 below if using a homemade buttermilk substitute.

Bake at 165 °C (329°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).

Vanilla Buttercream Frosting (see note 2 below)
- 1½ cups (340 g) unsalted butter - room temperature
- 3 cups (375 g) icing sugar - also known as powdered sugar/confectioners sugar
- 1½ tsp vanilla essence/extract
- 1½ tbsp milk - heavy or whipping cream okay too

Note 1. You can use cake flour in replacement of the all purpose flour and cornstarch in this recipe (325g total required).

Note 2. This frosting is an American buttercream so is a ‘sweeter’ frosting, although my recipe does use a lot less icing sugar compared to a regular American buttercream. However, if you still want an even less sweet frosting, I’d recommend a Swiss meringue or French buttercream.

Note 3. I use store bought buttermilk which is thicker than a homemade substitute. For this recipe, because it uses a lot of buttermilk, a homemade substitute doesn't give the same results. If you are using a homemade version you will need to reduce the amount of buttermilk to about 1 1/4 cups (275g).

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Thanks for watching!

[kawaii_land]

I have been baking for past 13 years and tried so many recipes but this recipe is such a keeper. A love for vanilla cake lovers. So soft and velvety and yummy. Truly drolicious. I run a home bakery. My customers are so happy. Love all the way from Islamabad Pakistan.

[meleika]

I need you guys to understand that this recipe is absolutely incredible and I will not be using any other vanilla cake recipe. It was exactly what I wanted, not too much work, just so simple and not sweet. It made me literally think okay yeah- I’ve been sleeping on vanilla cake lol

I made one change and that was the butter, I did not use butter so I simply added 1 cup of oil. WHY?
Because I couldn’t be bothered to melt the butter lol it was in the freezer okay?? 😂 it was 9pm and I just wanted some cake okay?
So I used one cup of oil BRILIIIANNNTTT 10/10.

Do it. Make the cake

[ajchan]

Okay I just made this cake for my husbands bday and MY GIRL …I don’t think I’ve had better vanilla cake in my whole life! That dash of vinegar and buttermilk really elevates it!

[Lama-kveq]

I made exactly the same recipe as yours and replaced the buttermilk with a product we have in Saudi Arabia called “laban” 300 ml. Its texture is heavier than milk and lighter than yogurt. The result was very wonderful. The quantity was enough to make three 6-inch moulds. Thank you very much for the wonderful recipe. I began my journey in making cakes With you and I do not regret it

[sasinasnajib]

I started baking some 12 years back..tried a lot of recipes and was sticking to one single recipe for last few years. Got bored of that, so tried your recipe today. Lemme tell you, this is the best recipe I have ever tried. Super moist. The only change I made was to use less sugar, almost 225gms and that is just perfect for my taste. Super excited to make more cake layers for my boy's birthday this Sunday.

[geminigrl]

If you’re looking for a sign to make this cake this is it! I’ve been looking for the ultimate vanilla cake recipe that is not only moist but flavorful to place my current one. And I can say I’ve found it! I made it for a client’s baby shower cake and also made a small 4 inch cake for myself to sample. I loved it and so did the guest at my clients party. I paired it with a mock SMBC.

[carolevans]

I am 72 yers old and have made many many cakes! Your cake demo convinces me that this will be the best vanilla cake ever I have made, and will soon surprise my husband with this amazing cake!! Thank you, dear one!!! 💝

[fatimagaladima]

I made this last night and honestly it’s the best cake I’ve made… it tastes exactly like the fancy slices you buy from the store… thank you so much for this

[justchilling]

Dearest MK, I followed your recipe and instructions by the letter, and I made this cake for my grandfather’s birthday. Everyone really liked it, and even I had to admit it was good(usually I think everyone is just being kind when eating something I baked). Thank you so much for your recipe 🤍🤍

[anastasiapanteloglou]

it took you months to perfect this Vanilla Cake recipe AND IT WAS WORTH IT! I tried your recipe and it was AMAZING!!! The sponge was so fluffy and moist! WOW! Even the leftovers of the cake after a couple of days didn't loose their moisture! Just wow! Every one of your recipes I've tried so far are keepers! Please continue uploading recipes!! 👏🙌👌🙏

[tinu]

Sooo good I’ve made it atleast 3 times now. I personally replace the vegetable oil with a mixture of coconut oil and avocado oil. It gives the flavor such a rich overtone and it isn’t too coconut-y. Thank you for sharing this

[scottsdaletim]

Hi MK, I have to tell you I made your vanilla cake right after watching your YouTube video, and it was AMAZING! I took that same cake recipe and made a coconut cake out of it. I used coconut milk and vinegar to make coconut buttermilk and added 1 Tbsp. vanilla and 1/4 teaspoon of coconut extract. For the icing, I used an Italian meringue with toasted coconut. THIS is my go to vanilla cake recipe. Thank you so much for sharing. By the way, I made your chocolate cake this morning and am waiting for the icing to set up. Can't wait.

[nekhathomas]

Made this for my mums 60th birthday. With the same recipe I made one small cake and 12 cupcakes, This was the softest tastiest cake I’ve ever made! Everyone absolutely loved it! Subscribed!

[mirellaruiz]

Made this cake today! First time EVER baking a cake and it’s the best cake I’ve ever had in my life. I did use the weigh of the ingredients instead of measuring

[phyllnimmoh]

I used to bake in Kenya but since I came to the US my cakes don’t come out as perfect as I like them. Been trying out different recipes to get the perfect moist layers that are not overly sugary! This recipe gave me the excellent cake that my customers and family loved! Thanks for sharing your talent and recipes with us. My to go to recipe anytime 😍

[zalmoh]

I did this today for my daughter birthday. It was super delicious and amazing! It’s my new to go vanilla cake

[sanahbradley]

Made this cake twice! The second time i put it all together within 10-15 mins! really appreciate the fact that the instructions are clear and in order. Literally. . Cannot get any simpler that! I loved it! ❤️

[sharonmaher]

I have tried so many vanilla cake recipes, and had yet to find the best receipe, but finally thanks to you I now have the perfect moist vanilla cake thank you, love your work as always..

[FatimahZainal-hqqy]

I just made this for my nephew's 13th birthday and didn't have any white sugar so I subbed with all brown and it still turned out amazing! I paired it with your chocolate cream cheese frosting and everyone said the cake tasted like the kind you get at expensive bakeries. Thank you so much for sharing your amazing recipes!

[janinenothlichs]

Thanks for the great recipe, I am addicted to it!! I baked this cake several times now. First time I filled it with a 1:1 buttercreme and strawberries. I found this very sweet and heavy so I looked for something lighter. I have now found another great filling: I cut both layers. I fill the bottom and top layer with a white chocolate buttercream and a thin layer of strawberry jam, and the middle layer with a thick layer of mascarpone cream with fresh strawberries. It works perfectly!!