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:
- 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.
- 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.
- 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.
- 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!
- 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.
Perfect Vanilla Cake Recipe
Ingredients
Vanilla Cake
- 2 3/4 Cups (290g) sifted cake flour* DIY recipe in notes
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 3/4 Cup (170g) unsalted butter, room temperature
- 1 1/2 Cups (300g) granulated white sugar
- 2 large eggs + 2 egg whites, room temperature
- 1/2 cup (120g) sour cream, room temperature
- 1 Tbsp pure vanilla extract
- 1 Cup (240ml) whole milk, room temperature
Vanilla Frosting
- 2 batches vanilla buttercream
Instructions
- Preheat the oven to 350°F. Prepare three 6-inch cake pans or two 8-inch or 9-inch cake pans by spraying the sides with a cooking spray (Baker's Joy is my favorite) and fitting a parchment paper circle to the bottom of the pan.
- Sift the cake flour and then measure by spooning and leveling it in your measuring cup. Add the cake flour, baking powder, baking soda, and salt into a bowl and whisk to combine. Set aside.
- In the bowl of your stand mixer (a handheld mixer works fine too!), beat the butter on high for two minutes until it's light and creamy. Add in the sugar and continue to mix on medium-high for another two minutes. Turn the mixer to low and add the eggs and egg whites, one at a time, mixing until just combined and scraping down the bowl and paddle as needed. Add the vanilla and sour cream, turn the mixer to high, and beat for one full minute. It will look curdled at this point, but don’t worry – it will become smooth cake batter at the end.
- Add in the dry ingredients all at once and turn the mixer to low speed. Mix until just combined, then slowly pour in the milk. Continue to mix on low speed until just combined, about 30 seconds. Scrape down the sides and bottom of the bowl and give it a few stirs with a whisk to make sure there are no lumps. The batter will be slightly thick.
- Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes. They're done when they spring back to the touch and a toothpick inserted into the middle comes out clean. Let the cakes cool in the pan for five minutes before turning them out onto a wire rack for an additional few hours of cooling. Make sure they're entirely room temperature before filling and frosting with a double batch of my vanilla buttercream (or any frosting!).
Hi Whitney thanks for sharing your recipes. How much of the recipe should I use for a 2 layer 6″ and how much for a 2 layer 10″? Also how many inches is 1 layer of cake usually.?
Hi Solange! Here are a few blog posts that will help you calculate those measurements: https://sugarandsparrow.com/how-to-scale-cake-recipes/ and https://sugarandsparrow.com/cake-serving-guide/. Each cake layer is about 1.75 inches tall.
Hello I am excited to try this cake recipe next week! I am wondering though, I do not have a sifter! Can I still create a yummy cake without sifting the flour?
Hi Dennille! The sifting is important for aerating the flour and making the cake even more light. Do you have a mesh sieve you could use to sift the flour? If not, here are some ways to sift flour without a sifter: https://www.youtube.com/watch?v=Ty25hWc0MpI
Hi Whitney! I’m so excited I found your website! I’ve been binge-reading your tips and tutorials and am so excited to use your vanilla cake recipe and buttercream recipe for my daughter’s birthday cake!! Thanks for your detailed tutorials and recipes!
Yay, Stephanie! I’m so happy to help and I’m cheering you on in making your daughter’s birthday cake!
Hi! Made your cake tonight and I think it turned out ok (fingers crossed.) I did three 6″ layers. I basked for 40 mins. I saw through the thread of comments that you suggested that time. The layers look great except the middle is a little sunken and darker.
This might be a silly question but I want to make sure I follow your recipe completely next time. On a KitchenAid mixer what number speed do you suggest for “high “, *medium-high”, “medium” and “low.” Thanks!
Hi Lindsay! So happy you got a chance to try this recipe! I recommend next time following the recommended time in the written recipe instead of the comments, since there was an update to this recipe (as shown in the blog post portion). That might be why your middle was darker. Also, take a look at this blog post just to see if there are any things that stand out that could have contributed to the sunken middle: https://sugarandsparrow.com/why-cakes-sink/ As far as the speeds, high would be 10, medium-high would be 7, medium would be 5, and low would be the stir or lowest setting. Hope that helps!
Hey! What height tins did you use here?
Thanks x
Hi Victoria! These tins are 2 inches tall (6 inches diameter).
Thank you soo much for this delicious recipe. I plan to make it for my son’s wedding cake. Need to ask you a question please:
1- since there won’t be much time before the reception, I would like to add the filling and the frosting then freeze each cake tier ( 4 layers each) such that all I’d have to do on the wedding day is defrost, stack and add the sugar pearls and flowers.
Will this work?
I understand it is better to freeze the cake before frosting. This would mean the cake would be frozen twice. Will this affect its final taste?
Thanks so much
I’m trying to learn all about wedding cakes before their big day as their budget is limited
Hi Sylvie! Congratulations on your son’s upcoming wedding! I don’t normally freeze my decorated cakes but here’s what I would suggest: If you can, try to bake the cakes a couple days before the wedding, store them at room temperature wrapped in plastic, and then fill/frost the day before the wedding. Store the cake in the refrigerator until you head to the venue and do the final assembly. I try to avoid freezing the cake unless I absolutely have to. So if you have to bake the cake layers more than 2-3 days ahead, freeze them and then thaw the day before the wedding + do the filling and frosting. Hope that helps! I have a blog post about making cakes ahead of time here: https://sugarandsparrow.com/making-cakes-ahead/
I have made this cake two times. It us yummy, but not perfect. I have sifted my cake flour (swans down), and then measured, and 290g is 3 cups. I have been just using the 290g, but should I just go by the measure? The 2 75 cups is more like 264g. I have this problem with other cakes, too. Could it be my scale? Should I go by weight ot measure? I am sifting first, but sifted onto the scale, then measure.
Hi Amy! Glad you liked this recipe. If you’re having problems with the scale measurements in multiple recipes then it may be your scale. One Cup of sifted cake flour should weigh about 105g. Next time, sift the cake flour onto the kitchen scale until you measure 290g. Hope that helps!
Hi Whitney,
Thank you for a sharing this beautiful looking recipe. I am a first time baker and while I was searching for a semi-naked cake recipe, I came across your tutorial; it made it look simple and doable, even for a first time like me!
I want to bake a cake for my son’s first birthday party this sat and I thought I would give this a go. Can you advise me on how much sugar I can reduce if I wanted to make it more suitable for a baby? He’s not had sugar before so I’m not keen giving him something so sweet to start with! I’m worried however, if I did reduce it to say only half a cup, it would ruin the texture of the cake?
Also is it possible to bake in a deep 9inch pan then cutting it in half?
Hi Grace! That’s so exciting you’re making your son’s first birthday cake! In regards to the sugar, if you reduce the sugar by that much it will change the texture of the cake. Sugar not only sweetens a cake, but it also softens/moistens the crumb. If you need a reduced sugar smash cake recipe I would search for one that’s already been altered and tested. If you don’t opt to reduce the sugar you can absolutely bake this recipe in a 9 inch pan and then cut it in half. You may need to add 10-15 minutes to the baking time to account for the taller layer. Hope that helps!
Hello Whitney,
The recipe looks fantastic.
I was wondering if I can colour the batter pink, with gel food coloring or colourmills. Is it OK?Do you think this will effect the flavor?
Hi Marsi! You can certainly color the batter and it shouldn’t affect the taste as long as you use a flavorless food coloring (gel and colour mill should be totally fine!)
Sounds delicious! Another betty crocker user here but after following your butter cream recipe I could never go back to the shop bought tubs of icing! It’s my husbands birthday coming up this weekend and I’d like to challenge myself to finally make my own cake mix too. His favourite is Victoria sponge would you say this vanilla sponge recipe could work as a Victoria sponge cake – with butter cream and jam as the filling? Thank you so much!
Yay, Amy! I’m so happy you’ve been loving my buttercream recipe and I’m excited for you to try a from-scratch cake to celebrate your husband’s birthday! This recipe would totally work as a victoria sponge with those fillings – yum. The white cake recipe from this post would also be a great one to use: https://sugarandsparrow.com/strawberry-shortcake-layer-cake/
Hi Whitney. Would this recipe work if I split the batter between two 6″x3″ round pans? I’d then cut them to make 4 layers. Excited to try this for my daughters birthday!
Hi Michelle! I’ve never tried this recipe in a deeper pan but my hunch is that it would work just fine. Be sure to fill the pans no more than 2/3 full and check the cakes at about 35 minutes to see if they need more time. They’ll probably need 5-10 extra minutes of baking time. Enjoy!
Hi Whitney,
Love your video’s.
Hoping to do this cake for my friends baby shower. I only have a electric hand mixer. Will the timings be the same for this (with you using a stand mixer)
Also can I use some syrup between the cakes and buttercream?
Thank you
Hi Stacey! Thanks so much for your kind words 🙂 you can absolutely use a hand mixer for this (or any of my recipes!). The timings/speeds will be the same. And yes – if you want to use a syrup or soak you totally can!
This cake is absolutely divine! I’d like to make a sugar free or at least reduced sugar version for my son’s first birthday cake next month.
How would you recommend doing so with it still tasting so good? ☺️
Hi Kadejha! I’m so happy you loved this recipe! I’ve never tried any of my cake recipes with reduced sugar or sugar free substitutes, so I’m not sure how I would do that. Sugar-free cake recipes are something I’m hoping to experiment with at some point this year, but I haven’t yet had the time. Let me know if you end up experimenting with this recipe! I’d love to know what you tried!
Hi could I use the reverse creaming method with this recipe please?
Hi Diane! I haven’t tried that before with this recipe but you are welcome to give it a go. If you do, let me know how it turns out!
Hi! How many people does the 3 layer 6 inch cake serve? What about a 3 layer 8 inch cake? Making this for my sons first birthday party and trying to decide what I’ll need in addition to your cupcakes.
Also, just wanted to say- Amateur baker here but you’ve made it so easy to make these beautiful cakes! This will be my 4th cake and I blow people away with your cakes every time. Your recipes and tutorials are so thorough and detailed. Thank you for sharing your gift!
Hi Kristen! I am so happy to hear that my recipes and tutorials have been such a hit!! A 3-layer 6-inch cake serves 12-15 depending on the slice size. A 3-layer 8-inch cake serves 20-24. Hope that helps!
Really wants to try this one.
Thanks for sharing
Of course! I hope you love this recipe as much as I do!