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    Soft Vanilla Cake

    When I say this recipe took me MONTHS to perfect, I mean it! This vanilla cake has the most soft, tender, melt-in-your mouth crumb and is bursting with vanilla flavour. A moist vanilla cake that acts as a great base recipe that can be paired with literally any type of frosting and filling!


    Vanilla cake

    What makes this vanilla cake so soft and moist?

    Well, there’s a few different things at play here!

    Lets talk about the ingredients first:

    • This recipe uses a cake flour substitute (a mixture of all purpose flour and cornstarch – cake flour is actually banned here in New Zealand which is why I can’t just use regular cake flour!). Cake flour has a lower protein content than regular flour, which results in a more tender crumb.
    • Secondly, this recipe uses oil, vinegar and buttermilk to really amp up the softness! Oil is liquid at room temperature, resulting in a moist cake. Vinegar and buttermilk help to break down the protein in the flour, resulting in a fluffier cake.

    Another factor is the mixing method. This recipe uses an electric mixer at first, but when it comes to folding in the dry ingredients at the end, you want to use your hands. By being ‘gentle’ with the flour, you’re going to prevent too much gluten from forming (which is great for things like bread, but we don’t want TOO MUCH gluten in a cake!).

    Why it took me months to come up with this recipe

    I’ve tried so many vanilla cake recipes, and even have an old recipe of my own on YouTube! Many of you love that original recipe, but many were also struggling with the initial creaming process because of the high oil content.

    When I launched my new blog, my goal was to create simple recipes that people could easily recreate. Because many people were struggling with my first vanilla cake recipe, I was determined to come up with another recipe that was simpler, and less dense.

    Now for some reason I became OBSESSED with the reverse creaming method. This is where you first beat the butter with the dry ingredients and sugar, coating the dry ingredients with a layer of fat which prevents gluten formation. You then mix the remaining wet ingredients into the flour.

    I read so much about the reverse creaming method and was determined that it would be the new method I use to make my vanilla cake. I PROBABLY MADE 30 CAKES over the span of a few months trying to get that perfect texture, but I just couldn’t get it right. I think the problem was that I was using a cake flour substitute instead of actual cake flour (cake flour is banned here in New Zealand so I use a flour and cornstarch mix instead). I tried with just regular flour too but my cakes kept coming out a little dense. When I would reduce the fat content, then the cakes would dry out really quickly. I FINALLY GAVE UP.

    Sometimes when you know something works, you don’t need to try and be fancy or different to recreate something similar. I decided to go back to the original mixing method I used for my first vanilla cake, but instead of using my mixer to mix in the dry ingredients, I decided to hand mix the dry ingredients at the end. This method combined with different ingredient combinations finally led me to this cake – THE BEST VANILLA CAKE I’VE EVER MADE! 😀

    How to make this vanilla cake

    Start off by preheating your oven to 165°C with the fan on, and greasing and/or lining two 8 inch cake tins. I like to grease my cake tins with my homemade cake release.

    For the cake batter, start off by sifting together your dry ingredients. By premixing our dry ingredients, it helps ensure that everything is mixed well, preventing us from overmixing our batter when we come to combining our wet and dry ingredients.

    Vanilla cake method

    Set your dry ingredients aside and in another bowl cream together your butter, oil and sugar for 2 minutes. This is going to incorporate air into our batter which will give us a fluffier cake!


    Vanilla cake steps


    Next add in your eggs one by one, mixing well in between each addition. Eggs add structure and moisture to our cake.

    Next add in the vanilla, white vinegar and half a cup of buttermilk, and mix until well combined.


    vanilla cake

    Now the last step is to fold in our dry ingredients while alternating with our buttermilk. So to do this, add in half of your dry ingredients and fold it into the wet mixture until just combined. Then add in your buttermilk, and fold that through until just combined. Lastly, add in your remaining dry ingredients and fold through until just combined.

    It’s important to do this step by hand as this will prevent us from overmixing our batter and developing too much gluten. Gluten is what gives bread great structure, and although we want SOME structure for cakes, we don’t want too much otherwise it’ll make our cake tough and dense.

    Vanilla cake

    Vanilla cake

    Once the batter is done, evenly distribute it into the two 8 inch cake tins and cook for 30 minutes, or until a toothpick comes out clean. Allow the cakes to completely cool before frosting.


    Vanilla cake


    How to make easy vanilla buttercream

    This vanilla buttercream is literally the easiest thing ever! It is an American buttercream so is a ‘sweeter’ frosting, although my recipe does use a lot less icing sugar compared to a regular American buttercream. However, if you still want a less sweet frosting, I’d recommend a Swiss meringue or French buttercream.

    So to make this easy buttercream, begin by adding your butter, icing sugar, vanilla and milk to the bowl of a stand mixer. Using the paddle attachment, mix on a low speed for about a minute until the ingredients are combined (this will prevent the icing sugar from flying everywhere!).

    Easy American buttercream

    Once combined, turn up the speed to a medium-high and mix for a full 10 minutes. This is going to lighten up the buttercream in both taste and texture. It also helps to reduce the grittiness that you normally get with a traditional American buttercream. For a completely grit-free alternative, try out my grit-free American buttercream!

    American buttercream

    And that is it! You’re left with a beautifully smooth buttercream.

    How to decorate this vanilla cake

    You can go ahead and decorate this cake however you like, but here’s a little ‘how-to’ on how I did mine.

    So to start off I trimmed off the brown bits around my cake layers, which in all honesty is not necessary at all – I just wanted the perfect thumbnail (haha!). You can skip this step if you want 🙂

    I then went ahead and placed my first cake layer in the middle of a cake stand and smoothed out some buttercream on the top with my offset spatula.

    Decorating vanilla cake


    I then placed the next cake layer on top, and again smoothed out some frosting on top of that layer with my offset spatula. I then used any excess frosting from the sides and top to cover the entire cake in a thin layer of frosting. This is what we call a crumb coat.

    A crumb coat traps in all the crumbs, and is then chilled, before we place our final layer of frosting on.

    Decorating vanilla cake

    Once the crumb coat is chilled, I then placed a generous amount of frosting all around the cake. I used my offset spatula to smooth out the top, and then a cake scraper to smooth out the sides.

    Vanilla cake decorating


    Now when you scrape the sides of a cake, you usually end up with a lip of frosting around the top edges. To get rid of these and get a ‘sharp edge’ on the top, slowly bring your offset spatula into the middle of the cake, catching that lip of frosting as you go.

    I then finished off by piping some little swirls on the top using a 1M piping tip.

    Vanilla cake decorating

    And that is it! This vanilla cake is ready to serve 🙂

    Vanilla cake

    Soft Vanilla Cake

    This vanilla cake has the most soft, tender crumb and is so easy to put together! Bursting with vanilla flavour, this will be your new go to vanilla cake!
    4.98 from 43 votes
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    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Cool Time: 1 hour 30 minutes
    Total Time: 2 hours 10 minutes
    Servings: 12 people


    Vanilla Cake

    • cups (300 g) flour - regular all purpose (see note 1 if you want to use cake flour)
    • ¼ cup (25 g) cornflour - also known as cornstarch
    • ½ tsp baking soda
    • 1 tsp baking powder
    • ½ tsp salt - omit if using salted butter
    • ½ cup (113 g) unsalted butter - room temperature
    • ½ cup (105 g) unflavoured vegetable oil - I use canola
    • 1⅔ cups (332 g) white sugar
    • 3 large eggs - room temperature
    • tbsp vanilla essence/extract
    • 1 tsp white vinegar
    • cups (337 g) buttermilk - room temperature

    Vanilla Buttercream Frosting (see note 4)

    • cups (340 g) unsalted butter - room temperature
    • 3 cups (375 g) icing sugar - also known as powdered sugar/confectioners sugar
    • tsp vanilla essence/extract
    • tbsp milk - heavy or whipping cream okay too


    Vanilla Cake

    • Preheat oven to 165 °C with the fan on and grease and/or line two 8 inch cake tins (I use my homemade cake release).
    • In a bowl, sift together your flour, cornflour, baking soda, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.
    • In another bowl, add in your butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine - see note 2), cream together for 2 minutes until light and creamy.
    • Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).
    • Add in your vanilla, vinegar and half a cup of the buttermilk, and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.
    • Finish off by adding in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining 1 cup of buttermilk, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined. Do not overmix (see note 3).
    • Distribute the batter evenly into the two 8 inch cake tins, and bake for 30 minutes or until a toothpick comes out clean.
    • Once baked, allow the cake layers to cool in the cake tins for about 15-20 minutes, and then turn them out onto a wire rack to completely cool before frosting with the vanilla buttercream recipe below, or another frosting of your choice.

    Vanilla Buttercream Frosting (see note 4)

    • In the bowl of a stand mixer, add in the icing sugar, butter, vanilla and milk.
    • Using the paddle attachment, mix on the lowest speed until the ingredients are combined (about a minute), and then turn up the speed to a medium high and mix for a full 10 minutes. Scrape the bowl down half way through.
    • The frosting is now ready to use.



    Note 1. You can use cake flour in replacement of the all purpose flour and cornstarch in this recipe (325g total required). 
    Note 2. If using a stand mixer, then use the paddle attachment for the initial mixing, but continue to do the last step by hand as stated in the recipe.
    Note 3. By gently folding in the ingredients, it prevents too much gluten from forming, thus giving us a softer cake. Only mix until the strands of flour have disappeared and the batter is uniform. 
    Note 4. This frosting is an American buttercream so is a ‘sweeter’ frosting, although my recipe does use a lot less icing sugar compared to a regular American buttercream. However, if you still want an even less sweet frosting, I’d recommend a Swiss meringue or French buttercream.


    Calories: 630kcal | Carbohydrates: 86g | Protein: 6g | Fat: 45g | Saturated Fat: 23g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 238mg | Potassium: 103mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1122IU | Calcium: 80mg | Iron: 1mg

    Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

    Keyword: moist vanilla cake, soft vanilla cake, vanilla cake, vanilla cake recipe
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    • Lisa

      Can you easily use this recipe for cupcakes ? If so, what temperature would you recommend to bake and for how long?

    • Mema

      5 stars
      I made maaany many vanilla cakes and Hands down this is My absolute Favorite 💕💕 thank you so much i made it many times by now my Family LOVES it ❤️❤️ thank u for keeping it easy to flow as well

      • Cakes by MK

        Hi Mema! So so happy to hear this recipe has made it to the top of your list! I am honoured 😀 and so happy to hear your family loved it too 🙂

    • Fathima

      Hi Maryam.

      I would like to know whether I could use salted butter instead of unsalted for the American buttercream frosting??

      • Cakes by MK

        Hi Fathima! 🙂 You can, however your frosting will have a slightly sharper taste to it. It will still be great though just depends on how strong you want your frosting to be 🙂

    • Zai

      5 stars
      I would like to say thank you for sharing this recipe. It is the best I have tried. It was so moist, not toi sweet and melts in the mouth. This is now my go to vanilla cake recipe. ☺️

      I’ve actually tried it with cake flour and it turned out good. I just had a hard time mixing the dry ingredients. It had so many lumps so I had to take the whisk and mix it for a little bit.

      I just have a few questions because I am going to use this for my in-law’s bday cake this weekend.. Can I do reverse creaming method with cake flour? Is it not going to affect the final result? Which flour do you prefer to use for this recipe assuming cake flour is not banned in New Zealand, cake flour or all purpose flour? Does using cake flour or all purpose flour produces the same sponge?

      • Cakes by MK

        Hi Zai! 🙂 So so happy to hear you enjoyed the recipe 😀 and yes you can gently mix it with a whisk if you’re struggling with the lumps :). I haven’t tried this recipe with the reverse creaming method, but if you’re using cake four then it may work well! We don’t have cake flour here in New Zealand hence I use a cake flour substitute which is a combination of all purpose flour and cornstarch. I wouldn’t recommend using this substitute for the reverse creaming method though, so definitely use cake flour if you want to give that method a try 🙂

    • Brian Waddell

      You are BRILLIANT! The instruction is excellent, the cake is delicious,, most importantly, so moist! Well done.

      Thank you for sharing with the world!

      • Cakes by MK

        Thanks so much Brian! So happy to hear you’re enjoying the content, and enjoyed the recipe! 🙂

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    About me

    Welcome to my blog! My name is Maryam and I LOVE baking! :) I hope to provide you with the tools (i.e. simple, from-scratch, quality tested recipes), so that you can confidently bake up delicious treats to share with your family and friends!

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