Light, fluffy vanilla cake with a moist crumb—perfect for birthdays and sweet cravings. A classic cake recipe that’s soft, easy, and delicious.
Why You’ll Love This Recipe
- Light and fluffy texture
- Simple ingredients and method
- Great for layering and decorating
- Stays moist for days
- Perfect for birthdays and special occasions
- Easily adaptable with different flavors
- No fancy equipment needed
- Crowd-pleasing vanilla taste
- Beginner-friendly recipe
- Bakes evenly and beautifully
Ingredients
- 2 cups (250g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 1/2 cups (300g) granulated sugar
- 1 tablespoon vanilla extract
- 1/2 cup (125ml) milk
- 115g unsalted butter
- 1 tablespoon vegetable oil
Directions
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the eggs and sugar together on high speed for about 7 minutes, until the mixture is thick, pale, and tripled in volume.
- Stir in the vanilla extract.
- Sift the dry ingredients over the egg mixture in three batches, folding gently after each addition until just combined.
- In a small saucepan, heat the milk and butter until the butter melts and the mixture is hot but not boiling. Stir in the oil.
- Slowly add the hot milk mixture into the batter, folding gently until smooth and well combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Servings And Timing
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 12 servings
Calories per serving: 320 kcal
Variations
- Almond Vanilla Cake: Add 1/2 teaspoon almond extract along with vanilla
- Coconut Vanilla Cake: Fold in 1/2 cup shredded coconut
- Funfetti Cake: Add 1/2 cup rainbow sprinkles to the batter
- Citrus Vanilla Cake: Mix in 1 tablespoon lemon or orange zest
- Marble Vanilla Cake: Swirl in 1/3 cup melted chocolate
Storage/Reheating
Store in an airtight container at room temperature for up to 3 days
Refrigerate for up to 5 days, well-wrapped
Freeze unfrosted layers for up to 2 months (wrap tightly in plastic and foil)
Thaw at room temperature before serving or decorating
To reheat, microwave individual slices for 10–15 seconds
FAQs
Can I Make This Cake Gluten-Free?
Yes, use a 1:1 gluten-free all-purpose flour substitute.
Can I Bake It In A Sheet Pan Instead Of Round Pans?
Yes, a 9×13-inch pan works. Adjust baking time to 30–35 minutes.
What If I Don’t Have Parchment Paper?
Grease and flour the pans thoroughly to prevent sticking.
Can I Use Salted Butter Instead Of Unsalted?
Yes, but reduce or omit the added salt in the recipe.
Can I Use Oil Instead Of Butter?
Yes, but the flavor and texture will differ slightly.
How Do I Know The Cake Is Done?
Insert a toothpick in the center—it should come out clean or with a few moist crumbs.
Can I Use This Recipe For Cupcakes?
Yes, bake in cupcake liners for 18–20 minutes.
What Frosting Pairs Well With This Cake?
Vanilla buttercream, whipped cream, or cream cheese frosting all work well.
Can I Make The Cake Ahead Of Time?
Yes, bake the layers a day ahead and store wrapped at room temperature or refrigerate.
Why Is My Cake Dense Instead Of Fluffy?
Overmixing or not whipping the eggs and sugar long enough can lead to a dense texture.
Conclusion
This Fluffy Vanilla Cake offers a soft, airy crumb and rich vanilla flavor that’s perfect for any occasion. With its easy steps and reliable results, it’s a recipe you’ll come back to again and again—whether you’re baking for a party or simply indulging in a sweet treat at home.
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Fluffy Vanilla Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Light, fluffy vanilla cake with a moist crumb—perfect for birthdays and sweet cravings. A classic cake recipe that’s soft, easy, and delicious.
Ingredients
2 cups (250g) all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
4 large eggs
1 1/2 cups (300g) granulated sugar
1 tablespoon vanilla extract
1/2 cup (125ml) milk
115g unsalted butter
1 tablespoon vegetable oil
Instructions
Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.
Whisk flour, baking powder, and salt in a medium bowl.
In a large bowl, beat eggs and sugar for 7 minutes until thick and pale.
Stir in vanilla extract.
Sift and fold dry ingredients into egg mixture in 3 batches.
Heat milk and butter until melted and hot; stir in oil.
Gently fold the hot milk mixture into the batter.
Divide batter between pans and smooth the tops.
Bake 25–30 minutes or until a toothpick comes out clean.
Cool 10 minutes in pans, then transfer to wire racks.
Notes
- Best served with whipped cream or buttercream frosting.
- Do not overmix for a lighter texture.
- Make ahead: stores well for 2–3 days covered at room temperature.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western