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I'm thrilled to finally share my all-time favourite recipe, the one that inspired me to start this blog: my vanilla cake recipe. It's been a total hit on YouTube, clocking in with over 6 million views; can you believe it? And let me tell you, it's a game-changer for your recipe collection.

Now, if you've been here for a while, you'll know that I'm all about simplicity when it comes to baking (even cooking). But what makes this vanilla cake truly amazing is its versatility. Whether you’re searching for a vanilla cake recipe for beginners, a vanilla cake recipe for stacking, or a vanilla cake recipe for decorating; this recipe got you covered. It can be used for wedding cakes, can be covered with all types of frosting, can be converted into cupcakes, and even cake pops! And let’s not forget, it lasts for days and will stay moist too!

The Story Behind This Vanilla Cake recipe

Before I jumped into sharing recipes online, I was busy with my home bakery, where vanilla cakes were a big hit. Through lots of trial and error, I crafted my own perfect recipe. When I started posting about it on Instagram, I got tons of messages asking for the details. And you know me, I'm not one to keep secrets. So, despite my amateur filming skills (the lighting was a mess, I'll admit!), I decided to film the recipe and share it on YouTube. And, well, it kinda blew up!

Although some people couldn't resist leaving negative comments on my long nails in the video (seriously, priorities, people!), I received an overwhelming amount of positive feedback. Many shared how this recipe had been a game-changer for them, even helping some kickstart their own baking businesses. And that was the best thing to hear!

Understanding The Ingredients:

Flour: For this Vanilla cake recipe I use cake flour, but you can absolutely use all purpose flour. I got a lot of comments asking if all purpose flour can be used, and to be honest, this is all I use currently because I just buy the 10kgs bag from Costco!
Eggs: Whipped for a few minutes to aerate, the eggs are crucial to this recipe as they play a major role in the overall texture. Most common question I get asked is if the eggs need to be at room temperature; although, scientifically speaking, it’s always better to have room temperature ingredients to facilitate the incorporation process, I will repeat this and say “whatever you have available”. Again, I just want to make this whole process the easiest, so either you have room temperature eggs or straight out of the refrigerator, use whatever you have. Are you allergic to eggs? Try my “Eggless Vanilla Cake Recipe”.
Baking Powder: Baking powder is the leavening agent in this recipe, I do not like to use Baking Soda because it gives a brownish colour to the cake (you can use it if you add a bit of cream of tartar though). I get asked if you need to use it if you are using self raising flour (also known as cake flour), I do.
Milk: I get mostly asked if milk can be substituted in this recipe, the answer is yes. You can use buttermilk, vegan milk, and even yogurt. You need to note that anytime you are substituting an ingredient in a recipe list, it will affect the texture but you will still get a good result.
Oil: This recipe is a vanilla cake recipe with oil, so if you searched for “Vanilla cake recipe no butter” and stumbled upon this recipe, this is why. The reason I use oil instead of butter is because I found that oil gives a more moist and fluffy texture. Can you use butter? yes. How will it affect the cake? Well, on a positive note, butter is healthier and will give more flavour. The downside is that the texture will be a bit more dense and the cake will dry faster.

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How To Make a Vanilla Cake Recipe From Scratch?

The Best Vanilla Cake Recipe

COOK TIME: 40-45 minutes | TEMPERATURE: 165C (329F) | SERVINGS: 8” pan (18 pers)

Ingredients

3 eggs (I used large eggs)
1 tsp Vanilla (5ml)
Pinch of salt
1 cup granulated sugar (200g)
1 3/4 cup cake flour (265g) - you can use all purpose but cake flour is preferable
3/4 cup milk (175ml)
1/2 cup vegetable oil (125ml)
1/2 Tbsp Baking powder

Instructions

In a bowl, add eggs, vanilla, and salt. Beat on high until foamy. Add sugar and beat for 2-3 minutes or until lighter in color.
Add oil and mix on low until combined.
In a separate bowl, combine flour and baking powder.
Add the flour mixture in three parts, alternating with the milk. Mix just until each addition is incorporated before adding the next. Make sure not over-mix (starting with flour and finishing with milk).
Allow your batter to rest for 5 to 10 minutes. You will notice air bubbles forming on the surface.
Meanwhile, grease your pan and pour your batter in the pan. Tap to release air bubbles and wrap the pan with baking strips (or damp towels).
Bake, in a preheated oven, at 165C for 40-45 minutes or until you insert a toothpick and it comes out dry.
Transfer to a cooling rack and allow to cool at room temperature.
You can decorate and fill this cake with your choice of frosting or serve it as it is.

The Best Vanilla Cake Recipe

COOK TIME: 40-45 minutes | TEMPERATURE: 165C (329F) | SERVINGS: 8” pan (18 pers)

Ingredients

3 eggs (I used large eggs)
1 tsp Vanilla (5ml)
Pinch of salt
1 cup granulated sugar (200g)
1 3/4 cup cake flour (265g) - you can use all purpose but cake flour is preferable
3/4 cup milk (175ml)
1/2 cup vegetable oil (125ml)
1/2 Tbsp Baking powder

Instructions

In a bowl, add eggs, vanilla, and salt. Beat on high until foamy. Add sugar and beat for 2-3 minutes or until lighter in color.
Add oil and mix on low until combined.
In a separate bowl, combine flour and baking powder.
Add the flour mixture in three parts, alternating with the milk. Mix just until each addition is incorporated before adding the next. Make sure not over-mix (starting with flour and finishing with milk).
Allow your batter to rest for 5 to 10 minutes. You will notice air bubbles forming on the surface.
Meanwhile, grease your pan and pour your batter in the pan. Tap to release air bubbles and wrap the pan with baking strips (or damp towels).
Bake, in a preheated oven, at 165C for 40-45 minutes or until you insert a toothpick and it comes out dry.
Transfer to a cooling rack and allow to cool at room temperature.
You can decorate and fill this cake with your choice of frosting or serve it as it is.

Want double the quantity? Here are the measurements:

5 eggs
2 cups Granulated Sugar (400g)
1 cup Vegetable oil (240ml)
3 3/4 cups Cake Flour (480g)
1 1/2 cups Milk (375ml)
1 Tbsp Baking Powder (15g)
Pinch of salt
1 Tbsp Vanilla Extract (10-15g)

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Cake Baking Troubleshooting: What’s wrong with my vanilla cake?

In this section, we will delve into the art of perfecting a vanilla cake recipe and tackle common issues that may arise during the baking process. Whether you're dealing with a sunken centre, a dry texture, or a dense cake, this section will provide you with valuable insights, tips, and tricks to troubleshoot your way to a deliciously moist and flavourful vanilla cake! I also wrote a blog post about “7 Common Mistakes to Avoid When Making Cakes” where I go, in depth, over 7 common mistakes and how to avoid them!

Sunken Centre: If your cake sinks in the middle after baking, it could be due to several reasons, such as under-baking, too much leavening agent, or opening the oven door too early. Adjust the baking time, check the measurements of your ingredients, and resist the temptation to peek until the cake is almost done.

Dry Texture: A dry cake can result from over-baking or using too little fat or liquid in the batter. Ensure you're following the recipe's recommended baking time, accurately measuring ingredients, and incorporating sufficient fat and moisture into the batter. You can also try using moistening syrup or brushing the cake with simple syrup after baking.
Dense or Heavy Cake: A dense cake can occur due to over-mixing the batter or using too much flour. Be sure to mix the batter just until the ingredients are combined and avoid over-mixing. Also, measure your flour accurately using the spoon-and-level method to prevent excess flour from weighing the cake down.
Dull Flavour: If your cake lacks flavour, it might be because of using low-quality or expired ingredients. Make sure your ingredients, especially vanilla extract, are fresh and of good quality.
Formation of Domes: If your cake develops a dome shape on top, it can be due to uneven oven temperatures or too much leavening agent. To address this, try reducing the oven temperature slightly (this is why most of my recipes are baked at 165C which is lower than most recipes), and using a heating core or baking strips to distribute the heat more evenly.
Burnt Edges: Burnt edges on your cake can occur when the oven temperature is too high or when the cake pans are placed too close to the oven walls. Check your oven temperature using an oven thermometer and adjust it accordingly. Make sure to position the cake pans in the centre of the oven to prevent the edges from getting too hot. The use of baking strips can also prevent burnt edges.
Holes in Cake: Finding small holes in your baked cake can be a result of air bubbles trapped in the batter during mixing. To prevent this, I like to allow my batter to rest for about 10 minutes, then gently tap the cake pans on the counter after pouring the batter to release any trapped air. You can also run a toothpick or skewer through the batter to remove air pockets before baking. Additionally, this can also be a result of over-mixing, so make sure you stop mixing as soon as everything is combined, especially after incorporating the dry ingredients into the wet ingredients.
Raw Middle with Golden Top: If you notice that your vanilla cake has a raw or undercooked middle while the top appears golden, it may be due to an uneven distribution of heat in the oven or an incorrect baking temperature. To address this issue, ensure that your oven is properly calibrated and that the temperature is accurate. Consider using an oven thermometer to monitor the temperature precisely. Additionally, you can try using baking strips or reducing the oven temperature slightly to allow the cake to cook more evenly from the centre to the edges.