Finally. The Perfect Vanilla Cake Recipe.

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This is my favorite from-scratch vanilla cake recipe that was created after TONS of recipe testing in search of the perfect vanilla cake – one that has the light and fluffy texture of box cake mix, is packed with vanilla flavor, and super easy to make. This one checks all of those boxes and has become a go-to for me and for many of you, which makes me so happy! Pair it with vanilla buttercream and pretty sprinkles for the ultimate vanilla birthday cake, or pair it with any of my other frostings to mix it up. It goes well with everything! 

One reader, Haley, says: “1000% this is the best vanilla cake recipe I have ever made. I quite literally NEVER leave reviews on things that I try, but there is no way that I could go without telling you how DELICIOUS this cake is.” ★★★★★

From-Scratch Vanilla Cake that Rivals Box Mix

I have a little confession to make: when I first started making cakes, my secret go-to for far too long was the box vanilla cake mix by Betty Crocker.

Phew. Now you know. 

Since I became accustomed to the light and fluffy texture of said box mix, every time I tried to make a vanilla cake from scratch, the result seemed off. Blame it on the lack of Propylene Glycol Mono (or the handful of other ingredients in box mixes that you’ve never heard of), but my from-scratch vanilla cakes always ended up too dense, tasted a little cornbread-ish, and just didn’t have that fluffy appeal. Finding a go-to vanilla cake recipe from scratch felt like a mountain I had to climb, but after (what felt like) five hundred tries and a whole lot of not giving up, I’ve found a recipe that is beyond my wildest cake dreams.

Perfect Vanilla Cake Ingredients & Substitutions

This vanilla cake is soft and moist, so easy to whip up, and tastes like a dream. There are some key ingredients that make it this way, and I’ve listed them below. I’ve also shared some substitutions that can be made just in case you’re in a pinch:

• Cake Flour. To achieve the super soft texture in this cake, I swear by cake flour. It produces a much fluffier cake than all-purpose (or plain) flour because of its lower protein content (the more protein in your flour the stiffer the dough and less ability to maintain moisture). You can find cake flour at most grocery stores, but if all you’ve got is all-purpose flour in your pantry, here are instructions for how to make your own cake flour. Keep in mind that if you do use the homemade version, the gram measurement will weigh more (325g instead of 290g) since all-purpose flour is heavier than cake flour.  
• Baking Powder + Baking Soda. The leavening agents in this recipe. Using both makes it the perfect amount of fluffy.
• Unsalted Butter. The main fat in this recipe, which adds lots of moisture, great structure, and rich flavor. If you only have salted butter on hand, you can substitute that but be sure to omit the salt in the recipe if you do.
• Granulated Sugar. This not only sweetens the cake, it creates a tender crumb as well. You can substitute this with caster sugar if you wish and it will be even more soft. 
• Whole Eggs + Egg Whites. I use two large eggs and two large egg whites in this recipe. The egg whites keep the cake lighter while adding the perfect amount of protein and binding power. 
• Sour Cream. Sour cream adds the perfect amount of moisture to this cake. If you don’t have that locally you can substitute it for plain yogurt or Crème fraîche. 
• Pure Vanilla Extract. I use an entire tablespoon of vanilla extract in this cake, which takes the flavor beyond! I recommend using a quality vanilla extract here (not imitation). You can substitute the extract for vanilla bean paste if you wish.
• Whole Milk. Since it has the highest fat percentage of any milk (aside from buttermilk), the whole milk creates a rich crumb while binding the ingredients together. You can technically substitute this for another kind of milk, but whole milk is going to yield the best results. 

Vanilla Cake Baking Tips for Success

Even if you have all the right ingredients, it’s important to follow a few ground rules when it comes to baking this cake (or really any cake). Here are a few best practices that will really set you up for success:

1. Start with room temperature ingredients. Cake baking is a science, and when ingredients like eggs, butter, and dairy are at room temperature, they form an emulsion which traps air in the batter. Once you place that batter in the oven, the trapped air expands and gives your cake a good rise and lovely, tender crumb. It’ll only happen when you use room temperature ingredients, so if you want your cake to live up to it’s true potential, don’t skip this step.
2. Use fresh baking powder and baking soda. Each of these leavening agents are responsible for helping your cake to rise. Once their containers are open, they only have a six month shelf life! When they’re past their expiration date, the chemical reaction that causes your cake to rise won’t happen. If you want those cakes to rise beautifully, make sure your baking powder and baking soda are within that 6 month window. 
3. Use the paddle attachment on your stand mixer. Also known as the “flat beater” attachment, the paddle attachment helps incorporate just the right amount of air. Other attachments might add too much air to your cake batter, causing them to become over-mixed and potentially sink in the baking process. If you don’t have a stand mixer, an electric hand mixer works just fine.
4. Be careful not to over or under mix. Under-mixing the batter will prevent important chemical reactions from happening in your cake batter, and over-mixing will lead to too much gluten development (aka a dense cake). In order to help you mix for the right amount of time, I’ve listed all of the mixing times in the recipe below. Follow those exactly for best results!
5. Know your oven. I’ve written this recipe (and all of my recipes) for a conventional oven. If you have a convection or fan-assisted oven, you’ll want to reduce the baking temperature to 325ºF (163ºC) and check for doneness a few minutes earlier than specified. 

Here’s a quick video to show you the process for making this vanilla cake:

If you love recipe videos like this one, be sure to check out my YouTube channel! I’ve got a growing collection of cake recipes, decorating tutorials, and Cake Basics over there. Hit the subscribe button on my page so you never miss a new video.

What Frosting to Pair with Vanilla Cake 

This vanilla cake pairs well with so many buttercream flavors, but if you want to keep things on the vanilla spectrum, try pairing it with a double batch of my Vanilla Buttercream Recipe. It does not disappoint! 

If you’d rather switch things up, a double batch of any of my frosting recipes will work great! I’ve got recipes for alternative cake fillings here as well. 

Updates

In 2022: I slightly changed the measurements of these same ingredients to make this cake even more soft and light! The original recipe is in this youtube video if you’ve come to love that one. 

In 2025: I finally updated the photos to show more of the inside of the cake! The exterior decoration changed to reflect a simpler design as well. Basically a smooth buttercream finish, these pretty rainbow sprinkles, and swirls on top created with Wilton Tip 4B.

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