Why You’ll Love This Recipe

Super Moist Texture – This cake stays soft and tender for days.
Rich Vanilla Flavor – Made with real vanilla extract for an authentic taste.
Easy to Make – No complicated techniques, just simple baking steps.
Perfect for Any Occasion – Ideal for birthdays, weddings, or casual get-togethers.
Pairs Well with Frosting – Works beautifully with buttercream, cream cheese frosting, or whipped cream.

Ingredients

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

All-purpose flour
Baking powder
Salt
Unsalted butter
Granulated sugar
Eggs
Pure vanilla extract
Whole milk

Directions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
Mix dry ingredients – In a bowl, whisk together flour, baking powder, and salt.
Cream butter and sugar – In a separate bowl, beat butter and sugar until light and fluffy.
Add eggs and vanilla – Mix in eggs one at a time, then stir in the vanilla extract.
Combine wet and dry ingredients – Alternately add the dry ingredients and milk, starting and ending with the flour mixture.
Bake – Divide the batter evenly between the cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool and frost – Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack. Once completely cooled, frost as desired.

Servings and Timing

Servings: 12 slices
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 50 minutes

Variations

Chocolate Vanilla Cake – Add ¼ cup cocoa powder to half the batter for a marbled effect.
Lemon Vanilla Cake – Add 1 tablespoon of lemon zest for a citrusy twist.
Almond Vanilla Cake – Replace vanilla extract with almond extract for a nutty flavor.
Dairy-Free Option – Use plant-based milk and vegan butter.
Gluten-Free Option – Swap all-purpose flour for a 1:1 gluten-free flour blend.

Storage/Reheating

Room Temperature – Store in an airtight container for up to 2 days.
Refrigerator – Keep in the fridge for up to 5 days. Let it come to room temperature before serving.
Freezer – Wrap individual slices and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Reheating – Warm slices in the microwave for 10-15 seconds for a fresh-out-of-the-oven taste.

FAQs

How do I make my vanilla cake extra moist?

Use room-temperature ingredients, do not overmix the batter, and avoid overbaking.

Can I make this cake in advance?

Yes, you can bake the cake a day ahead and store it wrapped in plastic at room temperature.

What frosting goes best with vanilla cake?

Buttercream, cream cheese frosting, whipped cream, or even chocolate ganache pair beautifully.

Can I make this cake without eggs?

Yes, you can use applesauce, mashed bananas, or a commercial egg replacer.

How can I tell if my cake is fully baked?

Insert a toothpick in the center; if it comes out clean, the cake is done.

Why did my cake turn out dense?

Overmixing the batter or using too much flour can cause a dense cake. Always measure ingredients correctly.

Can I use oil instead of butter?

Yes, substituting butter with oil can make the cake even more moist.

Can I bake this cake in a different pan size?

Yes, but baking times may vary. A 9×13-inch pan will take longer, while cupcakes will bake faster.

How do I prevent my cake from sticking to the pan?

Grease the pan well and line the bottom with parchment paper for easy removal.

Can I add mix-ins like chocolate chips or nuts?

Absolutely! Gently fold in your choice of mix-ins before baking.

Conclusion

This moist vanilla cake is a timeless favorite that’s easy to make and absolutely delicious. Whether you enjoy it plain, with frosting, or dressed up for a special occasion, it’s a guaranteed crowd-pleaser. Try this recipe today and enjoy a slice of homemade goodness

Moist Vanilla Cake Recipe

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This moist vanilla cake recipe is soft, fluffy, and full of rich vanilla flavor. Perfect for birthdays, celebrations, or just because, this easy-to-make cake stays tender and delicious for days. Pair it with your favorite frosting for a truly irresistible treat!

Author: Emily
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

For the Cake:

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy (about 3-4 minutes).
Add Eggs & Vanilla: Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Incorporate Dry & Wet Ingredients: Alternate adding the dry ingredients and milk/sour cream to the batter, starting and ending with the dry ingredients. Mix until just combined.
Bake: Divide batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Frosting:

Beat Butter: In a large bowl, beat butter until creamy.
Add Powdered Sugar: Gradually add powdered sugar, mixing well.
Mix in Vanilla & Cream: Add vanilla extract, heavy cream, and a pinch of salt. Beat until smooth and fluffy.
Frost the Cake: Spread frosting between the cake layers and over the top and sides.

Notes

For extra moisture, brush the cake layers with simple syrup before frosting.
You can substitute sour cream with Greek yogurt for a similar texture.
This cake pairs well with chocolate or cream cheese frosting.