Vanilla cakes are a classic staple that can be enjoyed for any occasion. Whether you’re looking for a daring and decadent showstopper, a light and fluffy layer cake, or a quick and easy recipe, we’ve got you covered!
From classic vanilla cakes with buttercream frosting to creative concoctions with fresh fruit, we’ve gathered 18 of the best vanilla cake recipes from around the web. Every recipe is sure to delight with its delicate flavor and tender crumb.
So, get ready to bake up some delicious vanilla cakes for your next celebration!
Crunchy Creamy Sweet
One-Bowl Vanilla Cake recipe
A fluffy and moist cake with the best easy vanilla frosting! All you need is one bowl and a whisk to make it!
The only vanilla cake recipe you’ll ever need, this Fluffy Vanilla Cake is simple and made from scratch. This dreamy cake is soft, fluffy and topped with the creamiest vanilla buttercream frosting. I guarantee you’ll love it.
Get the app to track inventory, save recipes, build meal plans and order groceries from local stores.
Scan to download
Easy Vanilla Snack Cake
This Easy Vanilla Snack Cake makes a celebration possible any day of the week with just a little bit of effort! This is a no-mixer-required, two-bowl cake that is baked in an 8x8 pan and comes out tender and soft.
Indulge in a luxurious, plush vanilla cake with perfectly balanced moistness and fluffiness. It has an incredibly rich and tender yellow crumb that stays moist for days. Ideal as a base for a variety of cakes, from layer cakes to birthday cakes, combined with your frosting of choice.
Preheat oven to 350°F (180°C) and place the oven rack in the middle position. Grease 2 8-inch (20cm) cake pans with butter and line with parchment paper.
In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a stand mixer fitted with a whisk attachment, beat the 4 large eggs for 30 seconds on medium speed. While the mixer is running, gradually pour in the 1 1/2 cups of caster sugar over 45 seconds.
Continue to beat the egg mixture for 7 minutes on medium-high speed, or until tripled in volume and light in color.
While the egg mixture is beating, combine the 1/2 cup unsalted butter, 1 cup milk in a heatproof microwave-safe jug. Microwave on high for 2 minutes to melt the butter without letting the milk bubble and boil.
After the egg mixture has reached the desired volume, gently fold in 1/3 of the flour mixture until just combined. Repeat with remaining flour in two more additions. Make sure not to overmix the batter.
In the empty flour bowl, combine the hot milk mixture, 3 teaspoons vanilla extract, and 3 teaspoons vegetable oil. Whisk in about 1 1/2 cups of the egg-flour batter.
With the mixer on low speed, slowly pour the milk mixture into the whisked egg-flour batter over 15 seconds.
Scrape down the sides and bottom of the bowl and mix for a final 10 seconds, until smooth and pourable.
Pour the batter evenly into the prepared cake pans. Tap the pans on the counter 3 times to release any large air bubbles.
Bake for 30 minutes or until golden, and a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 15 minutes before carefully turning them out onto cooling racks.
For the vanilla buttercream, beat the 2 sticks of unsalted butter in a stand mixer with the paddle attachment on high for 3 minutes, until it changes color to almost white.
Gradually add 1 pound of soft icing sugar in 3 batches, mixing slowly at first to avoid a mess, then increasing the speed and mixing for 3 minutes until fluffy.
Add 3 teaspoons of vanilla extract and 2-4 tablespoons of milk, as necessary. Mix for an additional 30 seconds.
Once the cakes are completely cool, frost them with the prepared vanilla buttercream, or use your preferred alternative frosting or garnishes.
Serve immediately or store covered at room temperature for up to 4 days.
This is the only vanilla cake recipe you'll ever need! It bakes up soft, buttery, and moist, with a fine, delicate crumb. So easy it's practically foolproof, and it all comes together in just one bowl. Simple, versatile, and so delicious!
This rich, butter-based cake is moist and tender, with a dense crumb structure. Close-grained and sturdy, it's perfect for stacking in layers and can be paired with any of the frostings you love: chocolate, vanilla, coconut, caramel...
This simple vanilla cake with raspberry cream cheese frosting makes a perfect birthday cake!! No-fail tender crumbs, sweet and tart raspberry cream cheese frosting and simple chocolate decoration is a match made in heaven!