Vanilla Cake – Easy and Forgiving

A delicious vanilla cake recipe that is easy to make. This layered cake is perfect for birthdays, holidays, and showers. It also holds up well with a variety of frosting flavors.


This vanilla cake uses pantry ingredients that you likely already have. It also relies on the creaming method, which helps create a light and fluffy texture.


Vanilla cake is moist thanks to a combination of factors. First, it uses both butter and oil. While butter is superior for flavor, oil makes cakes softer and more moist. It also uses the creaming method, a technique that incorporates air into a batter, which makes for lighter and fluffier cakes.

Another factor in making a moist vanilla cake is using the right flour. Cake flour is bleached for a light color and has a lower protein content than all-purpose flour. It also helps create a tight crumb that is soft and pillowy. The recipe also calls for buttermilk and vinegar, which help break down the proteins in the flour and create a fluffier cake.

Finally, the cake is baked for just the right amount of time. Over-baking can make a cake dry and dense, so it’s important to start checking for doneness after 30 minutes and then go from there. It’s also a good idea to line your baking pans with parchment paper.

It’s also a good idea to use a scale when measuring out ingredients for baking, as overestimating can lead to dry or dense cakes. Also, be sure to use room temperature butter and eggs, as they’ll mix together better and avoid over-mixing. Lastly, make sure to use a high quality vanilla extract for the best flavor.


Vanilla cakes are perfect for any occasion and this recipe is no exception. It is incredibly easy and forgiving, and stays moist and fluffy for DAYS! The secret lies in the quality of ingredients, the reverse creaming method, and a touch of oil.

Start by sifting the flour, baking powder, salt and vanilla bean paste together. This aerates the flour, removes any clumps and ensures that everything is evenly combined. In a larger bowl, beat butter (with a hand held mixer or stand mixer with paddle attachment) until light and fluffy. Then slowly add sugar and continue beating until the mixture is smooth, creamy and fluffy. Add eggs one at a time, ensuring that the egg is fully incorporated into the batter. Finally, mix in the dry ingredients and buttermilk.

The addition of buttermilk is what really makes this cake extra moist. The acid in the buttermilk breaks down proteins, making the cake lighter and fluffier. It also adds a little bit of tang for a delicious flavor.

Another important factor is the temperature of your oven. Having your oven set to the proper temperature will make a huge difference in the texture of your finished cake. The ideal temperature for a vanilla cake is 350°F. Once the cake is baked, it should be cooled completely before frosting.

Slightly dense

This vanilla cake is a sturdy recipe that can support a lot of frosting, berries, and other toppings. It is also a great choice for birthday cakes and other special occasions. The recipe uses buttermilk, which adds a delicious tang that balances out the sweetness of the batter. It also adds moisture and richness to the cake. You can also add a small amount of sour cream to the batter to give it an even more moist texture.

This recipe is easy to make, and it requires a few basic ingredients. It also has a good shelf life, so you can keep it at room temperature for up to three days. To store it longer, place it in the fridge in an airtight container.

The main causes of dense cake are overmixing, too much flour or fat in the recipe, and lack of leavening agents. Too much flour results in the development of excessive gluten, which creates a denser consistency. Insufficient creaming of the butter and sugar, or baking at too low a temperature can also cause a dense cake.

To avoid dense cakes, be sure to measure your flour correctly. Using a scale helps ensure accurate measurements. Also, be sure to mix the batter thoroughly and use a high-quality vanilla extract. Finally, be sure to remove the cakes from the oven when a toothpick inserted into the center comes out clean.

Easy to make

A good vanilla cake should be easy to make and one that isn’t too dense or dry. To get the right texture, this recipe uses the reverse creaming method, lots of butter and a little oil which keeps it moist and airy. It also includes egg yolks which gives it the perfect amount of substance.

This recipe uses pantry staple ingredients, making it a simple and quick cake to put together. It’s important to have your ingredients at room temperature so that the butter can cream properly with the sugar, milk, and vegetable oil. This will help prevent over-mixing, which can result in a tough and dense cake.

The addition of vinegar and buttermilk to this recipe helps break down the proteins in the flour, resulting in a light and fluffy cake. Additionally, the use of granulated sugar in this recipe means that the individual sugar granules aerate the batter and create a light and fluffy cake.

To avoid over-baking, this recipe bakes the cakes for 22-25 minutes. When done, the center of the cake should spring back when lightly touched and the skewer should come out clean. Be sure to let the cake cool completely before frosting. A warm cake will melt the butter in the frosting and cause it to clump up. It’s also a good idea to line your cake pans with parchment paper to ensure a smoother frosting.