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Moist Vanilla Cake Recipe: Easy, Tender, and Perfectly Classic

Moist Vanilla Cake Recipe

This easy vanilla cake has a tender, buttery crumb and rich vanilla flavor. The batter makes two 8-inch layers or one 9x13-inch cake and is delicious with vanilla buttercream.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 1 minute
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Cake Batter
  • 2 1/2 cups (300 g) All-purpose flour
  • 2 1/2 teaspoons Baking powder
  • 1/2 teaspoon Fine salt
  • 3/4 cup (170 g) Unsalted butter, softened
  • 1 3/4 cups (350 g) Granulated sugar
  • 3 eggs Large eggs, room temperature
  • 1 tablespoon Pure vanilla extract
  • 1 cup (240 ml) Whole milk or buttermilk, room temperature

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans, or grease one 9x13-inch pan.
  2. Whisk the flour, baking powder, and salt together in a medium bowl.
  3. Beat the softened butter and sugar for 3-5 minutes, until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Add the dry ingredients in three additions, alternating with the milk or buttermilk in two additions. Mix only until the batter is smooth.
  6. Divide the batter between the round pans or spread it evenly into the rectangular pan.
  7. Bake 8-inch layers for approximately 25-30 minutes, or bake the 9x13-inch cake for approximately 30-35 minutes. The cake is ready when the top springs back lightly and a toothpick comes out clean or with a few moist crumbs.
  8. Cool the cake in the pan for 10-15 minutes, then transfer round layers to a rack. Cool completely before frosting.

Notes

For the best texture, use room-temperature butter, eggs, and milk or buttermilk. Measure flour by weight when possible, or spoon it into a measuring cup and level it. Stop mixing as soon as the flour disappears to prevent a dense or chewy crumb.