Name: Vanilla Cake Recipes That Are Anything but Basic - Simple, Flavorful, and Fun
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: Dry Ingredients: 2 1/2 cups (300 g) all-purpose flour; 2 tablespoons cornstarch; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine sea salt; 1 cup (200 g) granulated sugar; Wet Ingredients: 1/2 cup (115 g) unsalted butter, softened; 1/3 cup (70 g) neutral oil (canola or vegetable); 3 large eggs + 1 large yolk, room temperature; 1 cup (240 ml) whole milk, room temperature; 1/2 cup (120 g) sour cream or full-fat Greek yogurt, room temperature; 1 tablespoon pure vanilla extract; Optional: seeds from 1 vanilla bean or 1 teaspoon vanilla bean paste; Vanilla Bean Frosting: 3/4 cup (170 g) unsalted butter, softened; 3 cups (360 g) powdered sugar, sifted; 2–3 tablespoons heavy cream or milk; 1 1/2 teaspoons vanilla extract; Optional: 1 teaspoon vanilla bean paste; Pinch of salt

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Vanilla cake gets a bad reputation for being plain, but it doesn’t have to be. With a few smart techniques and flavor boosters, you can turn a classic vanilla cake into something memorable. Think tender crumb, big vanilla aroma, and a frosting that actually tastes like vanilla beans.

This is the kind of cake you’ll want for birthdays, potlucks, or an everyday treat. It’s easy enough for beginners and satisfying enough for seasoned bakers.

Why This Recipe Works

This vanilla cake is rich but not heavy, thanks to a blend of butter and oil. Butter adds flavor; oil keeps it soft even after chilling.

Using both gives you a cake that’s moist and flavorful.

We also use a mix of whole eggs and extra yolk for a golden color and a finer crumb. Sour cream (or Greek yogurt) adds tenderness and subtle tang. And a little cornstarch lightens all-purpose flour to mimic cake flour.

The result is a cake that tastes like vanilla should—warm, floral, and clean.

Ingredients

Dry Ingredients:
- 2 1/2 cups (300 g) all-purpose flour
- 2 tablespoons cornstarch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (200 g) granulated sugar
Wet Ingredients:
- 1/2 cup (115 g) unsalted butter, softened
- 1/3 cup (70 g) neutral oil (canola or vegetable)
- 3 large eggs + 1 large yolk, room temperature
- 1 cup (240 ml) whole milk, room temperature
- 1/2 cup (120 g) sour cream or full-fat Greek yogurt, room temperature
- 1 tablespoon pure vanilla extract
- Optional: seeds from 1 vanilla bean or 1 teaspoon vanilla bean paste
Vanilla Bean Frosting:
- 3/4 cup (170 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 2–3 tablespoons heavy cream or milk
- 1 1/2 teaspoons vanilla extract
- Optional: 1 teaspoon vanilla bean paste
- Pinch of salt

Step-by-Step Instructions

Prep your pans and oven. Heat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment. Lightly flour the sides and tap out the excess.
Whisk the dry mix. In a bowl, whisk flour, cornstarch, baking powder, baking soda, and salt.
Set aside. This prevents clumps and ensures even rise.
Cream butter and sugar. In a large bowl or stand mixer, beat butter and sugar on medium-high until pale and fluffy, about 3 minutes. This step builds structure and air.
Add oil and vanilla. Mix in the oil, vanilla extract, and vanilla bean seeds or paste.
Beat until glossy and well combined.
Add eggs and yolk. Beat in eggs one at a time, then the extra yolk. Scrape the bowl after each addition. Stop when smooth—don’t overmix.
Combine wet dairy. In a measuring cup, whisk milk and sour cream until smooth.
Alternate dry and wet. Add the dry ingredients in three parts, alternating with the milk mixture in two parts (dry-wet-dry-wet-dry).
Mix on low just until combined. A few tiny lumps are okay.
Portion and bake. Divide batter evenly between pans. Smooth tops and tap pans on the counter to release air bubbles.
Bake 25–30 minutes, until a toothpick comes out clean or with a few moist crumbs.
Cool completely. Let cakes cool in pans 10 minutes, then turn out onto a rack. Peel parchment and cool fully before frosting.
Make the frosting. Beat softened butter until creamy. Add powdered sugar, 1 cup at a time, mixing on low then medium.
Add cream, vanilla, and a pinch of salt. Beat 2–3 minutes until fluffy. Adjust with more cream or sugar for spreadable consistency.
Assemble. Level cake tops if domed.
Place one layer on a stand, spread frosting, then add the second layer. Crumb coat the whole cake with a thin layer of frosting. Chill 15 minutes, then apply a final coat.

Add swirls or sprinkles if you like.

Keeping It Fresh

Short-term storage: Keep the frosted cake covered at room temperature for up to 2 days, unless your kitchen is very warm. A cake dome or inverted bowl works well.

Refrigeration: For longer storage, cover and refrigerate up to 5 days. Let slices come to room temp for 20–30 minutes before serving so the crumb softens.

Freezing: Wrap unfrosted layers tightly in plastic and foil, then freeze up to 2 months.

Thaw in the fridge overnight, then bring to room temp before frosting.

Benefits of This Recipe

True vanilla flavor: Using extract plus bean paste gives deep, fragrant notes without tasting artificial.
Moist and tender: A combo of butter, oil, and sour cream keeps the crumb soft for days.
Beginner-friendly: Straightforward steps and common pantry ingredients.
Flexible: Works for layers, cupcakes, or a sheet cake with minor timing changes.
Not too sweet: Balanced frosting that complements the cake instead of overpowering it.

Common Mistakes to Avoid

Cold ingredients: Cold eggs and dairy can cause a curdled batter. Bring everything to room temperature first.
Overmixing: Mixing too long after adding flour creates a dense, tough cake. Stop as soon as the dry bits disappear.
Skipping the scale: If possible, weigh ingredients.
Too much flour leads to a dry cake.
Opening the oven early: This can deflate the layers. Check only in the last few minutes.
Frosting a warm cake: Warm layers melt frosting and slide around. Cool completely.

Recipe Variations

Lemon-Vanilla: Add 1 tablespoon lemon zest to the sugar before creaming.
Swap 2 tablespoons of milk with fresh lemon juice.
Berry Layer: Spread a thin layer of raspberry or strawberry jam between the cake layers before frosting.
Caramel Drip: Top with a salted caramel drizzle and a pinch of flaky sea salt.
Coconut-Vanilla: Replace 1/2 cup of milk with canned coconut milk and fold in 1/2 cup shredded coconut.
Almond Twist: Add 1/2 teaspoon almond extract to the batter and decorate with toasted sliced almonds.
Vanilla Cupcakes: Fill lined tins 2/3 full and bake at 350°F (175°C) for 18–22 minutes.
Sheet Cake: Pour into a 9×13-inch pan and bake 30–35 minutes. Frost directly in the pan for easy serving.

Explore more irresistible cake recipes you won’t want to miss:

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FAQ

Can I use cake flour instead of all-purpose flour and cornstarch?

Yes. Use 2 1/2 cups cake flour and skip the cornstarch.

The crumb will be slightly lighter and very tender.

What if I don’t have sour cream?

Use full-fat Greek yogurt in equal amounts. In a pinch, mix whole milk with a teaspoon of lemon juice and let it sit for 5 minutes, then use 1/2 cup of that in place of sour cream for similar tenderness.

How do I keep my cake from doming too much?

Make sure your oven isn’t too hot and avoid overmixing. You can also use cake strips around the pans to encourage even baking.

If a slight dome forms, level with a serrated knife after cooling.

Is vanilla bean paste worth it?

It adds visible specks and deeper flavor. If you love vanilla, it’s a great upgrade. If not, a good-quality pure vanilla extract will still give excellent results.

Can I make this ahead?

Absolutely.

Bake the layers a day ahead, wrap tightly, and keep at room temperature. Frost the next day. Or freeze the layers and assemble later.

Why use both butter and oil?

Butter brings rich flavor.

Oil keeps the cake soft, especially after refrigeration. Together, you get the best of both worlds.

How do I know when it’s done?

The edges should pull slightly from the pan, and a toothpick should come out clean or with a few moist crumbs. The top should spring back when lightly pressed.

Wrapping Up

Vanilla cake doesn’t have to be an afterthought.

With the right balance of ingredients and a few simple techniques, it becomes a standout dessert. Keep this recipe in your back pocket for any celebration—or just a cozy afternoon treat. Once you try it, “vanilla” won’t sound basic anymore.