Traditional vanilla cake recipe that is entirely from scratch.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 1 cake |
Ingredients
- 1 ½ cups white sugar
- ½ cup unsalted butter, at room temperature
- ½ cup canola oil
- 4 eggs, at room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups buttermilk
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of two 9-inch cake pans with parchment paper and lightly grease the sides.
- Beat sugar, butter, and oil together in a large bowl with an electric mixer until creamy and well combined. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract.
- Combine flour, baking powder, and salt together in another bowl. Alternate mixing flour mixture and buttermilk gently into the butter mixture with a spatula, mixing until just combined after each addition; the batter should be smooth and completely combined but avoid overmixing. Divide batter evenly between the prepared pans.
- Bake in the preheated oven until the surface springs back to the touch and a toothpick inserted into the centers comes out mostly clean with a few moist crumbs but no wet batter, 30 to 35 minutes.
- You may use vegetable oil instead of canola.
Nutrition Facts
| Calories | 396 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 230 mg |
| Sugars | 27 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
This cake is absolutely delicious, it is very hard to find a good yellow cake recipe. I substituted cake flour for the all purpose, other than that, I followed the recipe
Delicious! Made this with my kids. Turned out great! Made a homemade vanilla cinnamon icing for the top. Thanks for sharing!
It was really easy to make, and it’s also really good to eat! Love this recipe!
This is one of the moistest from scratch cakes I have tried. My daughter and I made it together. We didn’t have buttermilk, so we used the old lemon juice and milk trick and it worked out fine. We needed 35 minutes, but each oven is different. We used our favorite buttercream recipe on this because my daughter wanted to make a Minion cake.
A good, standard vanilla cake that is not too sweet. To assure the best texture, I creamed the butter, oil, sugar, and eggs very well. I used “Best Chocolate Frosting” on this site which I have no hesitation in recommending. To my husband, nothing beats vanilla cake with chocolate frosting.