Introduction

This is my best vanilla cake recipe that stays moist for up to four days. It’s light, fluffy, and perfect for any occasion. With a rich vanilla buttercream frosting, it’s sure to impress both family and friends.

A close-up view of a slice of two-layer yellow vanilla cake covered with smooth white frosting. Between the two layers is a thin layer of white frosting. The top of the cake slice has colorful rainbow sprinkles scattered in the center. In the background, part of the whole round cake is visible, also covered with white frosting and rainbow sprinkles. The cake sits on a white surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups plain / all purpose flour (cake flour also works)
2 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
4 large eggs (50–55g each), at room temperature
1 1/2 cups caster / superfine sugar (granulated sugar can be used)
115g (1/2 cup) unsalted butter, cut into 1.5cm cubes
1 cup full-fat milk
3 teaspoons vanilla extract (use the best quality you can afford)
3 teaspoons vegetable or canola oil
225g (2 sticks) unsalted butter, softened
500g (1 lb) sifted icing sugar / powdered sugar
3 teaspoons vanilla extract (for buttercream)
2 – 4 tablespoons milk (to adjust buttercream thickness)

Instructions

Step 1: Preheat your oven to 180°C (350°F) or 160°C if using a fan oven, about 20 minutes before you start. Place the oven rack in the middle position.
Step 2: Grease two 20cm (8”) cake pans with butter and line with parchment paper. Using cake pans without a loose base is preferable.
Step 3: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 4: Beat the eggs for 30 seconds on medium-high speed until aerated. While beating, slowly add sugar over about 45 seconds.
Step 5: Continue beating on high speed for 7 minutes until the mixture triples in volume and turns white.
Step 6: Meanwhile, melt the 115g butter with the milk in a microwave-safe jug by heating for 2 minutes or melt gently on the stove.
Step 7: Add the flour to the egg mixture in three parts: scatter 1/3 of the flour over the surface and beat on low speed for 5 seconds, add half of the remaining flour and beat for 5 seconds, then add the rest and mix briefly until just combined. Stop as soon as you no longer see dry flour.
Step 8: Pour the hot milk and butter mixture, along with the vanilla extract and oil, into the empty flour bowl.
Step 9: Take about 1 1/2 cups of the beaten egg mixture and whisk it into the milk mixture until smooth and foamy.
Step 10: Turn the mixer back to low speed and slowly pour the milk mixture into the egg batter over 15 seconds, then turn off the mixer.
Step 11: Scrape down the sides and bottom of the bowl, then beat on low speed for 10 seconds until the batter is smooth and pourable.
Step 12: Divide the batter evenly between the prepared pans. Tap each pan firmly on the countertop 3 times to knock out large air bubbles.
Step 13: Bake the cakes for about 30 minutes or until they are golden and a toothpick inserted into the center comes out clean.
Step 14: Remove the cakes from the oven and cool them in the pans for 15 minutes. Then gently turn them out onto wire racks to cool completely. For layer cakes, cool cakes upside down to flatten the slight dome for neat layers.
Step 15: To make the vanilla buttercream, beat the softened butter with a paddle attachment on high speed for 3 minutes until fluffy and pale.
Step 16: Gradually add the sifted icing sugar in three batches, mixing slowly at first to avoid a sugar cloud, then beating on high for 3 minutes until light and fluffy.
Step 17: Add the vanilla extract and 2 tablespoons of milk, beat for 30 seconds more. If the frosting feels too thick for piping, add up to 2 more tablespoons of milk to soften. Use immediately or refrigerate and re-whip before use.
Step 18: Frost the cooled cakes as desired, or serve with fresh berries or jam for a simpler option.

Tips & Variations

Use cake flour instead of all-purpose flour for an even softer texture.
If you don’t have caster sugar, regular granulated sugar works fine but may affect the cake’s lightness slightly.
Room temperature eggs whip better and help the cake rise well.
For a richer flavor, substitute half the milk with buttermilk.
Try adding a teaspoon of lemon zest to the batter for a subtle citrus twist.
To store, wrap the cake layers well in plastic wrap before frosting if storing overnight to keep moist.

Storage

Store the frosted cake covered tightly at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring refrigerated cake to room temperature before serving to enjoy the best texture and flavor. Leftover unfrosted cake layers can be wrapped in plastic wrap and frozen for up to 2 months.

How to Serve

A two-layer vanilla cake with light golden sponge layers separated by a smooth white frosting layer in the middle, all covered in a thick white frosting that is slightly textured on the sides. The top layer is decorated with colorful rainbow sprinkles scattered evenly around the edges. Some sprinkles are also scattered on the white plate holding the cake. The cake is placed on a white marbled surface with soft natural lighting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free baking blend, but results may vary. Be sure to use a blend that includes xanthan gum or another binder for best texture.

How do I prevent my cake from drying out?

Make sure not to overbake the cake and store it well covered once cooled. Using the milk and butter mixture helps keep it moist for several days.