Soft Vanilla Cake

Why I Love This Recipe

I love this vanilla cake because it’s incredibly soft and moist without being overly rich. It has a balanced flavor that’s sweet but not too sweet, making it a perfect canvas for all kinds of frostings or fillings. The method is straightforward, and I always get reliable results whether I’m using a hand mixer or stand mixer. Best of all, it slices cleanly and stays fresh for days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Vanilla Cake:

• 2¼ cups (300 g) all-purpose flour

• ¼ cup (25 g) cornstarch

• ½ teaspoon baking soda

• 1 teaspoon baking powder

• ½ teaspoon salt (omit if using salted butter)

• ½ cup (113 g) unsalted butter, room temperature

• ½ cup (105 g) unflavored vegetable oil (I use canola)

• 1⅔ cups (332 g) white granulated sugar

• 3 large eggs, room temperature

• 1¼ tablespoons vanilla extract

• 1 teaspoon white vinegar

• 1½ cups (337 g) buttermilk, room temperature

For the Vanilla Buttercream:

• 1½ cups (340 g) unsalted butter, room temperature

• 3 cups (375 g) powdered sugar

• 1½ teaspoons vanilla extract

• 1½ tablespoons milk (or heavy/whipping cream)

Directions

Make the Vanilla Cake:

1. I preheat the oven to 165°C (330°F) with the fan on. If my oven doesn’t have a fan, I set it to 175°C (347°F) instead.

2. I grease and line two 8-inch cake tins.

3. In a bowl, I sift together the flour, cornstarch, baking soda, baking powder, and salt. I whisk them to combine and set aside.

4. In a large bowl, I beat the butter, oil, and sugar for about 2 minutes until creamy and light.

5. I add the eggs one at a time, mixing well after each.

6. I mix in the vanilla extract, vinegar, and half a cup of the buttermilk.

7. I set the mixer aside and fold the rest by hand to avoid overmixing. I add half of the dry ingredients and gently fold, then the remaining buttermilk, and finally the rest of the dry mix—stirring just until combined.

8. I divide the batter evenly into the pans and bake for 30 minutes, or until a toothpick comes out clean.

9. After baking, I let the cakes cool in the pans for 15–20 minutes before turning them out onto a wire rack to cool completely.

Make the Vanilla Buttercream:

10. In a stand mixer, I combine the butter, powdered sugar, vanilla, and milk.

11. I mix on low speed for about a minute until combined, then increase to medium-high and beat for 10 minutes until light and fluffy, scraping the bowl halfway through.

Assemble the Cake:

12. Once the cake layers are completely cool, I frost the top of one layer, stack the second on top, and frost the entire cake with the prepared buttercream.

Servings and timing

This recipe makes a two-layer 8-inch cake, serving approximately 12 people. It takes 10 minutes to prep, 30 minutes to bake, and 1.5 hours to cool and assemble—so I plan for around 2 hours and 10 minutes total.

Variations

• I sometimes fold in sprinkles to make a funfetti version.

• For a citrus twist, I replace some vanilla with lemon or orange extract.

• I’ve layered it with jam and whipped cream for a Victoria sponge-style variation.

• I substitute the buttercream with Swiss meringue or cream cheese frosting when I want a lighter or tangier option.

• I use cake flour (325g total) in place of the all-purpose flour and cornstarch when I want an ultra-fine crumb.

Storage/Reheating

I store the frosted cake at room temperature for up to 2 days or in the fridge for up to 5 days. Before serving, I let refrigerated slices sit at room temp for about 30 minutes so the frosting softens. The cake layers can also be wrapped and frozen (unfrosted) for up to 2 months—thaw overnight before frosting.

FAQs

Can I make this cake ahead of time?

Yes, I often bake the cake layers a day ahead, wrap them well, and frost the next day. It actually makes assembly easier.

Why is vinegar used in the batter?

The vinegar reacts with the baking soda and helps the cake rise while keeping it tender. I don’t taste it at all in the final cake.

Can I use cake flour instead of all-purpose?

Yes, I replace the all-purpose flour and cornstarch with 325g of cake flour for a finer texture.

Is this cake sturdy enough for stacking?

It is! I’ve used it for layered birthday cakes and it holds up well, especially when chilled before stacking.

What’s the best way to avoid overmixing?

Once I switch to folding by hand, I stir only until the flour disappears. Overmixing develops too much gluten and can make the cake dense.

Conclusion

This Soft Vanilla Cake is the kind of recipe I keep coming back to—it’s easy, consistent, and always a crowd-pleaser. The tender crumb, rich vanilla aroma, and smooth buttercream make it a classic that’s hard to beat. Whether I’m baking for a party or just want a slice of something sweet, this cake is my favorite place to start.