Why You’ll Love This Recipe
- Incredibly Moist – Thanks to the combination of butter, oil, and sugar syrup, this cake stays soft and moist for days.
- Rich Vanilla Flavor – Infused with both vanilla extract and real vanilla bean for an intense, aromatic vanilla taste.
- Perfect for Any Occasion – A versatile cake that suits birthdays, holidays, or any gathering.
- Easy to Make – Simple ingredients and step-by-step directions make this recipe beginner-friendly.
- Customizable – Add sprinkles, fruit, or even a drizzle of caramel for extra flair.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Vanilla Cake:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Water
- Granulated sugar
- Unsalted butter
- Vegetable oil
- Vanilla extract
- Vanilla bean (or vanilla bean paste)
- Large eggs
Vanilla Buttercream:
- Unsalted butter, room temperature
- Powdered sugar
- Vanilla extract
- Heavy cream, half-and-half, or milk
- Rainbow sprinkles (optional)
Directions
- Preheat your oven to 350°F and grease two 8-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a saucepan, heat water and sugar, stirring until the sugar dissolves. Remove from heat, add butter, and allow the mixture to cool.
- Stir in vegetable oil, vanilla extract, and vanilla bean into the cooled mixture. Beat in the eggs, then gradually whisk in the dry ingredients until a smooth batter forms.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely before frosting.
- To prepare the buttercream, beat butter until light and fluffy. Gradually add powdered sugar, then mix in vanilla extract and cream. Continue beating until smooth and creamy.
- Assemble the cake by spreading a layer of buttercream between the cake layers. Apply a crumb coat, chill for 15 minutes, then frost the cake completely.
- Decorate with sprinkles and serve!
Servings and Timing
- Servings: 12 slices
- Prep Time: 25 minutes
- Cooking Time: 25 minutes
- Total Time: 1 hour 20 minutes
- Calories per Serving: 637 kcal
Variations
- Chocolate Twist – Add ¼ cup cocoa powder to the batter for a vanilla-chocolate hybrid cake.
- Fruit-Filled – Layer with fresh berries or jam for a fruity contrast.
- Nutty Crunch – Fold in chopped nuts like almonds or pecans for extra texture.
- Coconut Dream – Swap half of the milk in the buttercream with coconut milk and sprinkle shredded coconut on top.
- Caramel Drizzle – Drizzle caramel sauce over the cake for a rich, buttery touch.
Storage/Reheating
- At Room Temperature: Store the cake in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for up to 5 days. Let it sit at room temperature before serving.
- Freezer: Wrap slices individually and freeze for up to 3 months. Thaw in the fridge overnight.
- Reheating: Let refrigerated cake sit at room temperature for 15-20 minutes before serving.
FAQs
How can I make this cake more moist?
Using a combination of butter and oil ensures maximum moisture. Also, avoid overbaking.
Can I use a different frosting?
Yes! Cream cheese frosting, whipped cream, or chocolate ganache would all be delicious.
How do I know when the cake is done?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, it’s ready.
Can I make this cake ahead of time?
Yes! Bake the cake layers a day in advance, wrap them tightly, and frost them the next day.
What if I don’t have vanilla bean?
You can use 1 tablespoon of vanilla extract or vanilla bean paste instead.
Can I make this as cupcakes?
Absolutely! Divide the batter into cupcake liners and bake at 350°F for 18-20 minutes.
How do I get smooth buttercream frosting?
Beat the butter well before adding sugar, and sift powdered sugar for a silky texture.
Can I use whole wheat flour?
You can, but the cake may be denser. Try substituting only half of the flour.
How can I prevent my cake from sticking to the pan?
Grease and flour the pans, or use parchment paper circles at the bottom.
What sprinkles work best?
Jimmies or confetti sprinkles hold up best in frosting without melting.
Conclusion
The Vanilla Dream Cake is a true classic—moist, fluffy, and bursting with rich vanilla flavor. Whether for a birthday, anniversary, or just because, this cake is sure to impress. Customize it with your favorite toppings and enjoy a slice of pure vanilla bliss!
Vanilla Dream Cake
A moist and decadent vanilla cake topped with fluffy vanilla buttercream and colorful sprinkles—perfect for birthdays, parties, or any special occasion. This homemade vanilla cake delivers a rich, buttery flavor with real vanilla bean, making it an irresistible treat for all vanilla lovers!
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vanilla Cake
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 cups water
- 2 cups granulated sugar
- 6 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- 1 vanilla bean, scraped (or 1 tablespoon vanilla bean paste)
- 2 large eggs
Vanilla Buttercream
- 1 cup (2 sticks) unsalted butter, room temperature
- 4 cups powdered sugar
- 1 tablespoon vanilla extract
- 2–3 tablespoons heavy cream, half-and-half, or milk
- ½ cup rainbow sprinkles (optional)
Notes
- For an ultra-moist cake, brush layers with simple syrup before frosting.
- Swap out sprinkles for fresh berries or edible flowers for a more elegant look.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
