Simple Moist Vanilla Cake Recipe

This Moist Vanilla Layer Cake is the ultimate go-to dessert for any occasion. With three soft, fluffy layers and a rich, creamy vanilla buttercream, it’s a classic cake that never goes out of style. Whether you’re baking for a birthday, celebration, or just because, this cake delivers the perfect balance of texture and flavor every time.

Why You’ll Love This Recipe

• Perfectly moist and fluffy: A combination of butter and oil keeps the layers soft, tender, and never dry.

• Rich vanilla flavor: Enhanced with a full tablespoon of vanilla extract for deep, aromatic sweetness.

• Versatile and crowd-pleasing: Pairs beautifully with any flavor of frosting or filling.

• Easy to decorate: Smooth buttercream makes it simple to achieve a bakery-style finish, even for beginners.

• Great for cupcakes too: This same recipe can be turned into light and fluffy vanilla cupcakes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Vanilla Cake

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter (room temperature)

• Vegetable oil

• Granulated sugar

• Vanilla extract

• Large eggs (room temperature)

• Milk (2% or whole)

For the Vanilla Buttercream

• Unsalted butter (room temperature)

• Powdered sugar

• Vanilla extract

• Heavy cream

• Salt

• Optional: Sprinkles for decoration

Directions

1. Prepare pans: Line the bottoms of three 8-inch cake pans with parchment paper and grease the sides. Preheat oven to 350°F (176°C).

2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream butter mixture: In a large mixing bowl, beat together butter, sugar, oil, and vanilla extract until light and fluffy (about 2–3 minutes).

4. Add eggs: Mix in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

5. Combine wet and dry: Add half of the dry ingredients to the batter and mix until just combined. Slowly pour in the milk and mix well. Add remaining dry ingredients and mix until smooth. Don’t overmix.

6. Bake: Divide the batter evenly between the prepared pans and bake for 22–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

7. Cool: Let cakes cool in the pans for 2–3 minutes, then transfer to wire racks to cool completely.

8. Make the frosting:

   • Beat butter until smooth.

   • Add half the powdered sugar and mix until combined.

   • Add vanilla extract, 4–5 tablespoons of heavy cream, and a pinch of salt. Mix well.

   • Add remaining powdered sugar and mix until smooth. Adjust consistency with more cream if needed.

9. Assemble the cake:

   • Level the cake layers with a serrated knife.

   • Place one layer on a cake plate and spread 1 cup of frosting on top.

   • Repeat with the second and third layers.

   • Frost the outside of the cake and smooth with a spatula.

   • Decorate with sprinkles and piped swirls of frosting around the top if desired.

Servings and timing

Servings: 12–14 slices
Prep time: 1 hour 20 minutes
Cook time: 25 minutes
Total time: 1 hour 45 minutes

Variations

• Funfetti cake: Stir rainbow sprinkles into the batter for a festive twist.

• Lemon vanilla: Add a tablespoon of lemon zest and 1 teaspoon lemon extract for a citrusy note.

• Berry filling: Spread raspberry or strawberry jam between layers for a fruity surprise.

• Chocolate frosting: Swap the vanilla buttercream with chocolate frosting for contrast.

• Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

Storage/Reheating

• Room temperature: Store the frosted cake in an airtight container for up to 24 hours.

• Refrigerator: Wrap the cake or store slices in a container and refrigerate for up to 4 days. Let sit at room temperature before serving.

• Freezer: Freeze unfrosted cake layers for up to 3 months. Wrap in plastic wrap and foil. Thaw overnight in the fridge. Fully frosted cake can also be frozen—chill first until firm, then wrap and freeze.

FAQs

Can I make this cake ahead of time?

Yes. Bake the cake layers a day ahead and store them tightly wrapped at room temperature. Frost the next day for best results.

Can I turn this recipe into cupcakes?

Definitely. Use the same batter to make about 24–28 cupcakes. Bake at 350°F for 15–18 minutes.

What type of milk works best?

2% milk is recommended, but whole milk works great too. The extra fat adds moisture and richness.

How do I know when the cakes are done?

Insert a toothpick in the center—it should come out with a few moist crumbs but no wet batter.

Can I use this recipe for a two-layer cake?

Yes. Use two 9-inch pans instead. The layers will be slightly thicker and may need 2–3 extra minutes of baking time.

Can I use buttermilk instead of regular milk?

Yes. Buttermilk adds tanginess and softness to the cake. It’s a great substitution.

Why did my cake turn out dry?

Overbaking or mismeasuring flour can cause dryness. Always measure flour correctly and check the cake a few minutes before the timer goes off.

Can I color the frosting?

Yes. Use gel food coloring to tint the buttercream. Add it after mixing the frosting to get your desired shade.

What’s the best way to frost a smooth cake?

Use an offset spatula and a cake scraper. Chill the cake briefly after applying a crumb coat, then add the final layer of frosting.

Can I reduce the sugar in the frosting?

Yes, but reducing it too much will change the structure and consistency. Start by removing 1 cup and adjusting to taste and texture.

Conclusion

This Moist Vanilla Layer Cake is the perfect base recipe for any celebration—or simply when you’re craving something classic and sweet. Light, flavorful, and endlessly versatile, it’s a must-have in every baker’s repertoire. Whether you keep it traditional or customize it with your own twist, this cake promises bakery-quality results every time.