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Velvety Vanilla Cake from Scratch with Silky Crumb

Learn how to bake a tender, moist vanilla cake from scratch with a velvety, silky crumb. Perfect for birthdays, layer cakes, or any celebration.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course cake recipes from scratch, Dessert
Cuisine American
Servings 12 servings
Calories 380 kcal

Ingredients
  

  • 2 1/2 cups 300g cake flour (or all-purpose flour + 2 tbsp cornstarch)
  • 1 1/2 cups 300g granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup 170g unsalted butter, softened
  • 1 cup 240ml buttermilk, room temperature
  • 1/4 cup 60ml vegetable oil
  • 2 teaspoons vanilla extract
  • 3 large eggs room temperature

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  • Add the softened butter to the dry ingredients. Using a mixer on low speed, beat until the mixture resembles coarse sand, about 1 minute.
  • In a separate bowl, whisk together buttermilk, oil, vanilla extract, and eggs.
  • With the mixer on low, pour half of the wet ingredients into the dry mixture. Beat until just combined, then scrape down the bowl.
  • Add the remaining wet ingredients and mix on low until the batter is smooth and no streaks remain. Do not overmix — stop as soon as it comes together.
  • Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
  • Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate the pans halfway through.
  • Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.

Notes

1. Room temperature ingredients are essential for a smooth batter.
2. Cold butter won't blend properly, and cold eggs can cause the batter to curdle.
3. Buttermilk substitute: Add 1 tablespoon lemon juice or white vinegar to 1 cup milk, let sit for 5 minutes.
4. Storage: Unfrosted cake layers can be wrapped tightly and frozen for up to 3 months.
5. Frosted cake keeps in the fridge for 3–4 days.
6. Frosting suggestion: This cake pairs perfectly with a classic vanilla buttercream, chocolate ganache, or cream cheese frosting.
7. High altitude adjustment: Reduce sugar by 1 tablespoon, increase flour by 1 tablespoon, and add an extra 2 tablespoons of liquid.