What goes well on vanilla cake?

A classic vanilla cake recipe pairs beautifully with a wide range of toppings and frostings. Its soft flavor profile makes it incredibly versatile. Some of the best options include: Chocolate frosting – Rich and bold, it adds depth and contrast. Buttercream – Smooth and sweet, it’s the traditional choice. Whipped cream – Light and airy, perfect for fresh fruit toppings. Fresh berries or compote – Adds brightness and color. Salted caramel – Offers a sweet-savory balance for a gourmet twist. Whether you're keeping it simple or going all out, the right topping enhances the cake without overpowering its delicate vanilla base.

How long will a vanilla cake stay fresh?

When stored properly, a vanilla cake recipe can stay fresh and delicious for days: At room temperature : 2–3 days, if covered or in a cake container. In the refrigerator : Up to 5 days, especially if frosted with buttercream. In the freezer : Cake layers can be frozen for up to 2 months when tightly wrapped. Always allow your cake to come back to room temperature before serving—it brings out the best texture and flavor.

Why do people like vanilla cake?

People love vanilla cake for its simplicity, versatility, and classic flavor . A well-made vanilla cake recipe is lightly sweet, fragrant, and moist—making it the perfect canvas for endless customizations. Reasons people adore vanilla cake: It’s universally loved – Appeals to all ages and taste preferences. Pairs with anything – From fruit to frosting, it complements without competing. Elegant presentation – Pale golden layers look stunning with minimal decor. Customizable – Easily transformed into marble, citrus, or berry-based cakes. It’s no wonder vanilla cake continues to be one of the most requested flavors for birthdays, weddings, and everyday celebrations.

Vanilla Cake Recipe – The Best Moist Homemade Cake (2025)

Description

This is my perfectly soft, plush, and classic vanilla cake recipe, made completely from scratch! So simple to make and tastes much better than box-mix!

Ingredients

Scale

½ cup (113 g) unsalted butter softened to room temperature
½ cup (120 ml) avocado, canola or vegetable oil
1 ½ cup (300 g) granulated sugar
4 large eggs room temperature preferred
1 Tablespoon vanilla extract
3 cups (375 g) all-purpose flour
1 Tablespoon baking powder
½ teaspoon salt
1 ¼ cup (300 ml) buttermilk room temperature preferred
1 batch Chocolate Frosting click link for recipe, or use one of the other frostings recommended in the notes below

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Instructions

1- Preheat oven to 350F (177C) and prepare two deep 8″ round cake pans by lining the bottoms with parchment paper and lightly greasing the sides. Set aside.
2- In the bowl of a stand mixer (or in a large bowl using an electric mixer) cream together the butter, canola oil and sugar until creamy and well-combined.
½ cup (113 g) unsalted butter,½ cup (120 ml) avocado, canola or vegetable oil,1 ½ cup (300 g) granulated sugar
3- Add eggs, one at a time, beating until thoroughly combined after each addition.
4 large eggs
4- Stir in vanilla extract.
1 Tablespoon vanilla extract
5- In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
3 cups (375 g) all-purpose flour,1 Tablespoon baking powder,½ teaspoon salt
6- Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour mixture and mixing until just combined after each addition. The batter should be thoroughly combined, but there may be some small lumps in the batter and avoid over-mixing (and do not use your electric mixer or stand mixer for this step).
1 ¼ cup (300 ml) buttermilk
7- Evenly divide batter into your prepared cake pans, and bake on 350F (175C) for 30-35 minutes. When the cake is done, the surface should spring back to the touch and a toothpick inserted in the center should come out mostly clean with few moist crumbs (no wet batter).
8- Allow cakes to cool in their cake pans for 10-15 minutes before inverting onto cooling rack to cool completely before frosting.
9- Frost cake using my chocolate frosting (or see notes for other favorite frosting options) and decorate with sprinkles (if desired).
1 batch Chocolate Frosting

Notes

Cooking oil

You may use any neutral cooking oil instead of vegetable or canola oil. I generally don’t recommend olive oil, which is heavier and has a distinct flavor that could affect the end taste result of your cake.

Cake Flour

You may substitute cake flour for all-purpose flour. Use 3 ⅓ cups or 375g of cake flour.

Different size baking pans

13×9″ pan: This recipe makes enough for one 13×9″ baking pan. Readers have reported the approximate bake time is 30 minutes.
Two 9″ pans: Readers have reported this cake takes approximately 25 minutes to bake in 9″ pans.
Bundt pan: Readers have reported this cake takes approximately 40-45 minutes to bake in a bundt pan

Bake times for all pans listed above have been provided by readers who have tested this recipe in different sized pans. Please always use the toothpick test to check for doneness and note that your precise bake time may vary depending on your particular baking pan and your oven. I have not tested this recipe in any other baking pans, other than cupcake tins (details for baking cupcakes listed below).

Vanilla Cupcakes:

This recipe will make approximately 24 vanilla cupcakes. Fill cupcake liners no more than ¾ of the way full. Bake on 350F for 17-18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs or clean.

Frosting Options

The chocolate frosting I linked to in the ingredients is my favorite pairing with this cake, but here are some other great options:

Buttercream Frosting
Cream Cheese Frosting
Ermine Frosting
Swiss Meringue Buttercream