Soft Moist Vanilla Cake Recipe

The soft moist vanilla cake is a timeless classic that everyone loves. Whether you’re celebrating a birthday, or anniversary, or simply satisfying a craving, this cake is your go-to recipe. Made with rich vanilla flavor and topped with silky buttercream frosting, it’s guaranteed to delight your taste buds. Trust me, this recipe is not only delicious but also easy to follow, even for beginners. Let’s dive into this must-try dessert that’s perfect for any occasion.

Why You’ll Love This Vanilla Cake

If you’ve been searching for the ultimate vanilla cake recipe, you’ve come to the right place. Here are some reasons why this cake stands out:

Irresistibly Moist: Thanks to the perfect balance of ingredients, this cake is never dry.
Rich Vanilla Flavor: We use high-quality vanilla extract to ensure every bite bursts with flavor.
Simple to Make: You don’t need to be a pastry chef to nail this recipe.
Perfect Texture: The combination of cake flour and cornstarch creates a soft, fluffy texture.
Versatile: Dress it up with buttercream, fresh fruit, or your favorite toppings for endless variations.

This recipe is a labor of love. After countless trials, I’ve crafted a cake that not only tastes amazing but is also fail-proof. The secret? High-quality ingredients and a step-by-step method that ensures success every time.

Are you ready to create a show-stopping dessert? Let’s get started with the equipment and ingredients you’ll need to make this masterpiece.

Equipment and Ingredients

Before diving into the recipe, make sure you have the following tools and ingredients ready. Having everything prepared ahead of time will make the process smoother and more enjoyable.

Equipment Needed

Mixing Bowls: A set of mixing bowls for combining wet and dry ingredients.
Whisk: For properly blending your dry ingredients.
Electric Mixer: A stand mixer or hand mixer to cream the butter and sugar effortlessly.
Cake Pans: Two 8-inch round cake pans for even baking.
Cooling Rack: To cool your cakes after baking.
Offset Spatula: For easy frosting and smoothing.

Ingredients

For the Cake:

2¼ cups (300g) all-purpose flour
¼ cup (25g) cornflour (cornstarch): Enhances the cake’s softness.
½ tsp baking soda & 1 tsp baking powder: Ensures a perfect rise.
½ tsp salt: Balances sweetness and enhances flavor.
½ cup (113g) unsalted butter: Adds richness and flavor.
½ cup (105g) vegetable oil: Keeps the cake moist.
1⅜ cups (332g) white granulated sugar: Provides sweetness without overpowering.
3 large eggs: For structure and richness.
1¼ tbsp vanilla extract: The star ingredient for flavor.
1 tsp white vinegar: Helps with the texture and flavor balance.
1½ cups (337g) buttermilk: Makes the cake ultra-moist and tender.

For the Vanilla Buttercream Frosting:

1½ cups (340g) unsalted butter: Ensure it’s at room temperature for easy mixing.
3 cups (375g) powdered sugar: Sifted for a smooth frosting.
1½ tsp vanilla extract: Adds depth to the frosting.
1½ tbsp milk or heavy cream: For the perfect creamy consistency.

With these ingredients and tools at hand, you’re ready to bake a cake that’s as beautiful as it is delicious.

How to Make Soft, Moist Vanilla Cake

Step 1: Prepare Your Oven and Pans

Preheat your oven to 330°F (165°C) with the fan on. If your oven doesn’t have a fan option, preheat to 347°F (175°C) instead.
Grease and line two 8-inch round cake pans with parchment paper or use a homemade cake release for easy removal after baking.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, sift together flour, cornstarch, baking soda, baking powder, and salt.
Whisk the ingredients to combine thoroughly and set aside.

Step 3: Cream the Wet Ingredients

In a separate large mixing bowl, add butter, vegetable oil, and granulated sugar.
Using an electric mixer on medium speed, cream the ingredients for 2-3 minutes until light and fluffy.

Step 4: Incorporate the Eggs

Add the eggs to the creamed mixture one at a time, mixing well after each addition.
Once all the eggs are incorporated, mix in the vanilla extract and white vinegar.

Step 5: Combine Wet and Dry Ingredients

Add ½ cup of buttermilk to the wet mixture and mix until just combined.
Using a spatula, fold in half of the dry ingredients gently until no streaks of flour remain.
Pour in the remaining 1 cup of buttermilk and fold it into the batter.
Finally, add the rest of the dry ingredients and gently fold until everything is well incorporated. Avoid overmixing to keep the cake tender.

Step 6: Bake the Cakes

Evenly distribute the batter between the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 15-20 minutes, then turn them out onto a cooling rack to cool completely.

Step 7: Prepare the Vanilla Buttercream Frosting

In the bowl of a stand mixer, combine butter, powdered sugar, vanilla extract, and milk/heavy cream.
Start mixing on low speed until the ingredients are combined, then increase to medium-high speed.
Beat the frosting for 8-10 minutes until light, fluffy, and smooth.
If the frosting feels too thick, add an extra splash of milk or cream to loosen the consistency.

Assembling and Decorating the Cake

Step 1: Level the Cake Layers (Optional)

If the cake layers have domed tops, use a serrated knife to gently trim them, ensuring both layers are flat and even.
This step helps the layers stack neatly and gives the finished cake a professional look.

Step 2: Frost the Cake

Place one layer of the cake on a serving plate or cake stand. Use an offset spatula to spread an even layer of frosting on top.
Carefully place the second cake layer on top, ensuring it’s centered and level.
Spread a thin crumb coat of frosting over the entire cake to seal in any loose crumbs. Chill the cake for 15-20 minutes to set the crumb coat.

Step 3: Apply the Final Layer of Frosting

After chilling, use the remaining frosting to cover the cake completely, smoothing it with an offset spatula or cake scraper.
Add decorative swirls or patterns to the frosting for a beautiful finish.

Step 4: Decorate Your Cake

Get creative with your decorations! Here are some ideas:

Sprinkles: Add a pop of color with rainbow or themed sprinkles.
Piped Buttercream: Use a piping bag to create rosettes, stars, or borders.
Fresh Fruit: Arrange fresh berries or sliced fruits on top for a natural, elegant look.
Chocolate Curls or Drizzle: Add a touch of decadence with chocolate garnishes.

Step 5: Serve and Enjoy

Slice the cake with a sharp knife, serve it on your favorite plates, and enjoy every soft, moist, and flavorful bite!

Storage Tips

Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days.
Refrigerator: Keep it refrigerated for up to a week, allowing it to come to room temperature before serving.
Freezer: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before enjoying.

FAQs

Can I use all-purpose flour instead of cake flour?

Absolutely! You can make your own cake flour substitute. Measure 2¼ cups of all-purpose flour, remove 4 tablespoons, and replace them with 4 tablespoons of cornstarch. Sift thoroughly before using.

Why is my cake dry?

Dry cakes are often the result of overmixing or overbaking. Be sure to mix the batter gently and follow the baking times in the recipe. Also, check your oven temperature with an oven thermometer.

Can I make this cake in advance?

Yes, you can bake the cake layers a day ahead and store them wrapped in plastic wrap at room temperature. Frost the cake on the day you plan to serve it.

Can this recipe be used for cupcakes?

Absolutely! Simply line a muffin pan with cupcake liners, fill them 2/3 of the way, and bake for about 18-20 minutes or until a toothpick comes out clean.

Can I use a different frosting?

Of course! While this vanilla buttercream pairs beautifully, you can experiment with chocolate frosting, cream cheese frosting, or even fruit-flavored frostings.