The Best Classic Vanilla Cake

Name: The Best Classic Vanilla Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1/2 Cup Unsalted Butter (Softened); 1/2 Cup Vegetable Oil; 1 1/2 Cups Granulated Sugar; 4 Eggs; 1 Tbsp Vanilla Extract; 3 Cups Cake Flour; 1 Tbsp Baking Powder; 1 tsp Salt; 1 1/4 Cups Whole Milk; 2 Cups Unsalted Butter (Room temperature ); 1 Cup Vegetable Shortening; 8 Cups Powdered Sugar (Sifted ); 1 Teaspoon Vanilla Extract

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Four layers of the most moist and tender cake and vanilla butter cream frosting, The Best Classic Vanilla Cake is better than any bakery and is so festive for every celebration.

five dessert plates with slices of cake on each, surrounded by sprinkles and two gold forks.

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There is always a reason to celebrate and why not make it extra special with a homemade cake. The Best Classic Vanilla Cake is a recipe that needs to be in your recipe file because it is quick and simple to make, the most moist and tender texture and a flavor that kids and adults will love.

This vanilla cake is so versatile and can be enjoyed with our favorite Vanilla Buttercream Frosting, but if you are a chocolate lover try layering it with a Chocolate Fudge Frosting or Chocolate Buttercream Frosting.

Ingredients

small bowls of flour, oil, milk, sugar, baking powder, salt, eggs and butter.

Cake Flour: Cake flour is a low protein flour that has a very fine consistency and makes a cake very light and fluffy. It is very important to use cake flour in this recipe to ensure that you get the perfect texture for the vanilla cake.

Whole Milk: Using whole milk is very important when baking because there is fat in whole milk that will create a tender and moist cake. This will be lost if you replace the milk with another alternative.

Baking Powder: The leavening agent while baking a cake, baking powder will create a light and fluffy cake texture.

Unsalted Butter: When butter and vegetable oil are combined with granulated sugar it is important that the ingredients are at room temperature so that there are not butter chunks in the batter and it is smooth and creamy.

Step-by-Step Instructions

two pictures side by side showing the flour mixture and the next picture showing a mixing bowl with cake batter

Prepare the Cake Batter

Preheat oven to 350 degrees F and prepare (4) 6 inch cake pans with pan spray or coat the cake pans in butter. Cut (4) 6 inch round parchment paper and line the bottom of the each cake pan. In a medium bowl combine the flour, baking powder and salt; set aside. (Step 1)

In a mixing bowl with paddle attachment, cream together the room temperature butter, vegetable oil and granulated sugar until it is light and fluffy and turns white in color. (Step 2)

two bowls side by side, one showing the butter, oil, sugar and egg mixture and the other bowl showing the completed cake batter.

Add the eggs one at a time and vanilla extract and beat until fully combined and smooth. (Step 3)

Alternate adding in the flour mixture and the milk until all ingredients are added in and batter is smooth. Beat on medium speed for 3-4 minutes to make sure that all ingredients are incorporated (Step 4)

Two photos side by side with one showing cake pans with the cake batter and the other photo showing cake pans with baked cakes.

Evenly divide the batter into each 6 inch cake pan (Step 5)

Bake at 350 degrees F for 20-25 minutes or until the cake springs back at the touch. While the cakes are cooling, prepare the Vanilla Buttercream Frosting (Step 6)

one cake layer with frosting next to two cake layers with frosting.

Once the cakes are cooled, start layering your cakes. (Step 7)

Take one cake layer and place it on a cake board or cake stand, trim the top of the cake with a serrated knife if it is rounded and not flat, pipe or spread vanilla frosting onto the top of the cake layer, repeat this with the remaining three layers of cake and frosting. (Step 8)

one photo of a four layer cake with not frosting on the outside and another photo of a four layer cake with a crumb coating.

Using an offset spatula, crumb coat (first coat) the sides and top of the cake with vanilla frosting. ( Step 9)

Place the cake in the refrigerator for 30 minutes to 1 hour to allow the icing to set which will make it easier to ice and decorate the cake (Step 10)

Choose a color for your frosting or keep it white and then ice the sides and top of the cake

Optional: Using a spatula, create textured lines on the cake and garnish with rainbow sprinkles

a turquoise frosted cake on a white cake stand surrounded by sprinkles

Expert Tips and FAQ's

What is Cake Flour?

Cake flour is a finely processed flour that is low in protein and helps create a very moist and tender cake with baked. It is important to use cake flour when it is recommended in a recipe because it can definitely change the texture of the cake.

Can the Cake Be Made In Advance?

Yes! The cake layers can be made the day before, wrapped in plastic wrap and stored at room temperature overnight before frosting the cake

You can also bake the cake and frost the cake the night before you are serving it. If the cake is fully iced, refrigerate the cake overnight and then take it out 2-3 hours before you are going to serve it. It is best enjoyed at room temperature!

Can you make this a 10 inch cake?

Double this vanilla cake recipe and divide the batter into (3) 10 inch round cake pans.

Use Room Temperature Ingredients- Set out your ingredients approximately 30 minutes before you are going to start baking. Getting all your ingredients to the same temperature will ensure that the batter will mix evenly and there will not be small chunks in your batter.

Do Not Over Bake The Cake- It is very important to check your cake layers right about 20 minutes and then be ready to take them out at 25 minutes if the extra time is needed. These cake layers will dry out if they are in the oven too long.

Use a Cake Decorating Turntable- This will make your cake decorating life so much easier. This will be an investment that you will be thankful that you have when you place your cake on the turntable and if will slowly spin as you ice the cake.

Crumb Coat- This is the most important step when icing the cake, because this will keep all the crumbs in and create a much more even and clean finished product. Allow the cake to sit in there refrigerator for 30 minutes to 1 hour after your crumb coat the cake.

a cake with a slice cut out of it and placed on a pink plate sitting next to two forks.

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