Moist and Fluffy Vanilla Cake

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I am so excited to share this recipe for a Moist and Fluffy Vanilla Cake with you today! It’s a cake I’ve been making for years, but wanted to tweak and it’s finally ready!

Moist and Fluffy Vanilla Cake! Such a soft, tender cake!

Moist and Fluffy Vanilla Cake! Such a soft, tender cake!

For those who know me and see me regularly, they know that I play with vanilla recipes like it’s my job. I kind of feel like you are only as good as your best vanilla cake. It is super important to have a wonderful one, and yet it seems to be the hardest for people to find. Plus everyone has their own idea of what makes it “the best”. I think I might have made it my life’s mission to make the best vanilla cake for everyone. It may not be that there’s one “best” recipe for all, but maybe a couple recipes that you can choose from. Bottom line – I make a lot of vanilla cake. And it’s all for you. 🙂

So let’s talk a little about this recipe. You may or may not have seen/made my vanilla cupcakes. They have been quite popular and it’s a recipe I go back to time and time again. I love it and so many others love it too.

But it always amazes me how people love different things about cakes. Many people have agreed that they are perfect, moist and fluffy and it’s their new favorite. Yet some think they are too dense. To be fair, when you bake it as a cake, it is fairly dense. And yet, every time I do a taste comparison with a larger group (usually our church group), it’s their favorite – whether a cake or cupcakes. Funny, right?

But I am someone who likes options. I don’t want to feel limited and I’m sure I’m not the only one. And since I’ve loved this cake for so long, I decided it was time to share it so you could have more options. 🙂 The only reason I haven’t shared it sooner is that I wanted to tweak a few things. One thing being that the original recipe didn’t do well as cupcakes. They separated from the liners as they cooled, so I wanted to fix that (and I did!).

Of course, now it begs the question of how this recipe is different from the other one. Neither is necessarily better than the other. That really depends on your preference. But any time I see multiple options for a particular flavor (like vanilla) on someone’s site, I’m always curious about the differences so I know which one I want to try. So I want to break down some of the differences and similarities for you.

Moist and Fluffy Vanilla Cake! Such a soft, tender cake!
Moist and Fluffy Vanilla Cake! Such a soft, tender cake!

First, let’s talk about the ingredients. Just like with the other recipe, I wanted to have simple ingredients that most people usually have on hand. The original recipe calls for cake flour and I wanted to replace that with all purpose flour. That, plus some other tweaks to account for the change, and you now have a pretty normal ingredient list. Score!

Second, there’s the mixing method. The other recipe is very simple. Basically a throw everything together and mix method, which is wonderfully easy. This cake uses the creaming method. The steps are more involved and definitely need to be followed.

Third is the final cake taste and texture. Again, this is very subjective in terms of which is better. I love them both. They both have excellent vanilla flavor. This cake is flatter on top when baked. As for which is denser, or fluffier, I think they’re both fluffy and dense. Confusing, right?

This cake manages to be a little denser-seeming, as there aren’t as many air pockets in the baked cake. But when you bite into it, it actually has a super fluffy taste and feel to it. I feel like the other recipe is actually the denser one, especially when made as a cake, but it has more air pockets and also manages to seem fluffy. Both are very moist.

Personally, I like the other recipe for cupcakes (they’re still my perfect cupcake!) and this one for a cake. But both can be used as a cake or cupcakes and both are delicious.

Hopefully that explanation was more helpful than confusing. 🙂

The bottom line is that you can’t go wrong with either, though you might end up preferring one over the other if you try them both.

I love the texture of this cake. It is absolutely wonderful when layered and iced and I find it very hard to not want to eat the entire cake. It really is a very soft and moist cake. I recently shared it with a friend who wanted to make a vanilla cake for her daughter’s birthday and they loved it!

So there you have it – another vanilla cake/cupcake recipe. Decisions, decisions. If you give them both a try, I’d love to know what you think. 🙂

Moist and Fluffy Vanilla Cake! Such a soft, tender cake!
Moist and Fluffy Vanilla Cake! Such a soft, tender cake!

SHOP THE RECIPE

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Moist Vanilla Cupcakes (new!)
Perfect Moist and Fluffy Vanilla Cupcakes
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How to frost a smooth cake with buttercream
Homemade Vanilla Cake Mix

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Moist and Fluffy Vanilla Cake slice on white plate 2 close up
Recipe

Moist and Fluffy Vanilla Cake

  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 33 minutes
  • Total Time: 53 minutes
  • Yield: 12-14 Slices, or 36 Cupcakes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This is a cake I’ve been making for years, but wanted to tweak and it’s finally ready!


Ingredients

CAKE

  • 1 1/2 cups (336g) salted butter, room temp (I use Challenge Butter)
  • 2 1/4 cups (466g) sugar
  • 4 egg whites
  • 3 tsp vanilla extract
  • 3 cups (390g) all purpose flour
  • 1/4 tsp baking soda
  • 2 3/4 tsp baking powder
  • 1 1/2 cups (360ml) milk

FROSTING

  • 1 1/2 cups (336g) salted butter
  • 1 1/2 cups (284g) shortening
  • 12 cups (1380g) powdered sugar
  • 1 tbsp vanilla extract
  • 67 tbsp (90-105ml) water or milk

Instructions

1. Preheat the oven to 350°F (176°C). Line three 8-inch cake pans with parchment paper in the bottom and grease the sides.
2. Beat the butter and sugar in a large bowl on medium speed about 2 minutes, until light and fluffy. Scrape down the sides of the bowl.
3. Add the egg whites and vanilla and beat on medium speed for about 1 minute, no more. The texture of the batter will change and become thicker and may seem a little curdled.
4. Combine the flour, baking soda and baking powder in a medium sized bowl.
5. Add about one-third of the flour mixture to the batter and beat on medium speed until incorporated.
6. Add about half of the milk and beat on medium speed until incorporated.
7. Continue alternating adding dry and wet ingredients, scraping down the sides of the bowl as needed, and beating until incorporated after each addition. There should be three total additions of dry ingredients and two total additions of milk. End with the dry ingredients. The batter will be thick and glossy.
8. Divide the batter evenly between the cake pans and spread evenly.
9. Stagger the cake layers on the oven racks so that no layer is directly over another. Bake for 30-33 minutes, or until a toothpick inserted into the middle of the cakes comes out clean. Don’t be alarmed if the tops are a little browned, that is normal.
10. Remove cakes from oven and allow to cool for 3-5 minutes.
11. Remove cakes from pans to cooling racks and cool completely before frosting.
12. To make icing, combine butter and shortening and mix until smooth.
13. Add 6 cups of powdered sugar and mix until smooth.
14. Add vanilla extract and 4 tbsp of water or milk and mix until smooth.
15. Add remaining powdered sugar and mix until smooth.
16. Add more water or milk until desired consistency is reached.
17. To assemble cake, place first layer of cake on your cake stand or plate. NOTE: The cake layers shouldn’t have a rounded dome on top of them, but if they do, cut them off before stacking.
18. Add about 1 1/2 cups icing and spread into an even layer.
19. Add second layer of cake and another 1 1/2 cups of icing.
20. Top cake with remaining layer of cake.
21. Use the rest of the icing to ice the outside of the cake. For instructions on icing a smooth cake and the piping, here is a tutorial on How to Frost a Smooth Cake.

TO MAKE CUPCAKES:

Follow instructions above through number 7. Fill cupcake liners about 1/2 way. Bake at 350 degrees for about 16-18 minutes. Allow to cool in pan for 2-3 minutes, then remove to cooling rack to cool completely. Recipe makes about 36 cupcakes.


Nutrition

  • Serving Size: 1 slice
  • Calories: 1200
  • Sugar: 123.7 g
  • Sodium: 419.1 mg
  • Fat: 66.5 g
  • Carbohydrates: 146.3 g
  • Protein: 8.8 g
  • Cholesterol: 119.2 mg

Filed Under:

Recipe modified from this recipe.

Enjoy!

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587 Comments
  1. Isaac-John Emilia

    Thanks a bunch I have not tried it though but with the explanation I think I will what am actually looking for.

  2. Michelle

    Hi Lindsay I’ve made the for years and all a sudden it’s turning out very oily and it doesn’t look right anymore? Do you know what it might be?
    Thank you

  3. Rebecca

    I love this recipe! I have to make 3-inch round cakes and wondered how I would adjust the recipe to make it work…any suggestions or tips?






      1. Lindsay

        I don’t really make 10 inch cakes, so it’s hard for me to say. I’d think you’d probably want to at least double it.

  4. Rebecca

    I absolutely LOVE this recipe and so do all my customers! I need to make a 10 inch round cake with 3 layers and I was just wondering how I should adjust this recipe…any tips or suggestions would be greatly appreciated!

    P.S. I use many of your recipes and LOVE them all…






  5. Wren

    This was a great recipe and I was wondering if next time I could color the layers? Would it still have the same consistency?






  6. Bahea

    Hi! Do I need to make any adjustments if I am doubling this recipe? I made a double batch and then I made a single batch. The double batch layers came out really short, even though my pans were filled over 2/3 full (like I always do), and with a flower nail. I doubled all of the ingredients. The single batch came out tall. Is there a reason the double batch didn’t rise as tall as it should, do I need to add more baking powder/soda? I love your recipes, I just want to make this work! Thank you 🙂






    1. Lindsay

      Doubling it should not make a difference. You do have twice the amount of ingredients in your mixing bowl, so it’s possible things need a little bit more mixing time. Particularly creaming the butter and sugar. Otherwise, as long as the pans are filled the same amount it should be fine.

  7. Manuri Fernando

    I really love this recipy.Can you please tell me with these ingredients what is the exact weight of the cake?






  8. Edy

    I love your vanilla cake! I made it with your strawberry shortcake dessert and now for the first time for a 3 layer cake. I had a dip in the middle so I had to cut the top off like a donut. I followed the recipe to a T. Maybe I need new baking powder??

Lindsay
About Lindsay

I’m the baker, recipe developer and photographer behind Life, Love and Sugar. I love sharing trusted recipes with helpful tips to give you great results.

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29