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Vanilla Cake

A deliciously moist vanilla cake recipe that stays flavorful for days, using buttermilk and real vanilla extract for an amazing taste.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Spoon and leveled for best results
  • 1 cup granulated sugar
  • 1 tbsp baking powder Ensure freshness for best rise
  • 0.5 tsps salt
Wet Ingredients
  • 1 cup buttermilk Can substitute with milk mixed with lemon juice
  • 0.5 cup vegetable oil Adds moisture without heaviness
  • 3 large eggs Room temperature for better blending
  • 2 tsps pure vanilla extract Use fresh for best flavor
  • 0.5 cup unsalted butter Softened to room temperature

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease and line your cake pans with parchment paper.
  3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  4. In another bowl, mix the buttermilk, oil, eggs, and vanilla extract until well combined.
Mixing
  1. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
  2. Pour the batter evenly into prepared pans.
Baking
  1. Bake for 22-40 minutes depending on pan size, or until a toothpick inserted in the center comes out clean.
  2. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Frosting
  1. Once completely cooled, frost with vanilla buttercream or chocolate frosting as desired.

Notes

Let the cake cool completely before frosting to ensure a smooth finish. Wrap unfrosted layers in plastic wrap and freeze for up to 3 months if needed. Store leftover cake tightly covered at room temperature for a couple of days.