Introduction

This classic vanilla cake recipe is moist, tender, and full of rich vanilla flavor. Perfect for celebrations or everyday treats, it pairs beautifully with chocolate frosting or your favorite icing. Easy to make and sure to impress!

A slice of layered cake is placed on a white plate with a textured pattern, sitting on a white marbled surface with a bright turquoise cloth and gold fork beside it. The cake has two tall, slightly crumbly yellow layers filled and covered on top and sides with thick, smooth chocolate frosting. Colorful round and rod sprinkles decorate the edges of the frosting on the slice and the whole cake in the background. The background shows more pieces of the same cake on similar white plates, with a white straw coming out of a glass behind them. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter, softened to room temperature
½ cup avocado, canola, or vegetable oil
1 ½ cup granulated sugar
4 large eggs, room temperature preferred
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cup buttermilk, room temperature preferred
1 batch chocolate frosting (see recipe link or use your preferred frosting)

Instructions

Step 1: Preheat the oven to 350°F (177°C). Prepare two deep 8-inch round cake pans by lining the bottoms with parchment paper and lightly greasing the sides. Set aside.
Step 2: In a stand mixer bowl or large mixing bowl, cream together the softened butter, oil, and sugar until the mixture is creamy and well combined.
Step 3: Add eggs one at a time, beating thoroughly after each addition to incorporate fully.
Step 4: Stir in the vanilla extract until evenly distributed.
Step 5: In a separate medium bowl, whisk together the flour, baking powder, and salt.
Step 6: Using a spatula, gently fold in the flour mixture alternating with the buttermilk, starting and ending with the flour. Mix just until combined; some small lumps are fine. Avoid over-mixing and do not use an electric mixer for this step.
Step 7: Divide the batter evenly between the prepared pans. Bake at 350°F (175°C) for 30-35 minutes. The cakes are done when the tops spring back to the touch and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
Step 8: Let the cakes cool in the pans for 10-15 minutes, then invert onto a cooling rack to cool completely before frosting.
Step 9: Frost the cooled cakes with your prepared chocolate frosting or any other preferred frosting and decorate with sprinkles if desired.

Tips & Variations

Use room temperature ingredients for a smoother batter and better rise.
Substitute buttermilk with milk mixed with 1 tablespoon lemon juice or vinegar as a quick alternative.
For a lighter texture, sift the flour before measuring.
Try cream cheese frosting or a simple vanilla buttercream as delicious alternatives.
To enhance flavor, add a teaspoon of almond extract along with vanilla.

Storage

Store the frosted cake covered tightly at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days in an airtight container. Allow refrigerated cake to come to room temperature before serving for the best texture. You can also freeze the unfrosted cake layers for up to 3 months wrapped well in plastic wrap and foil; thaw completely before frosting.

How to Serve

A slice of two-layer yellow cake with a thick middle layer of smooth chocolate frosting sits on a white plate. The outside of the cake is covered with the same chocolate frosting that looks creamy and slightly textured, decorated on the side with small colorful round sprinkles. The cake layers look soft and moist with a light golden color, easily contrasting the rich brown frosting. The plate is on a blue cloth, all set on a white marbled surface with blurred parts of the whole chocolate-frosted cake visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil?

Yes, avocado, canola, or vegetable oils work well in this recipe. Avoid strongly flavored oils like olive oil, which can alter the delicate vanilla flavor.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 ¼ cups of milk. Let it sit for 5-10 minutes before using.