Super Moist Vanilla Cake! It is perfect for so many occasions! It's probably the most classic cake ever in my book.
Traditional white cake with vanilla buttercream reminds me of when we celebrate birthdays, weddings, showers or even when we're couch potatoes in the comfort of our own homes when we feel like a bit of sweet, delicious indulgence.
I particularly like the couch potato syndrome for my sweet indulgences, don't judge! 🙂
My mom is a huge fan of super moist vanilla cake!
She will always pick the vanilla cake no matter what other cake is being served at weddings and showers for family and friends.
Not saying she didn't sample the other kinds offered, but she always preferred vanilla over them all.
Lemon was a very close second.
Of course, you can enjoy super moist vanilla cake like a bajillion ways with different frostings, fruits, candies, sprinkles, and fillings?
I've been on a bit of a vanilla kick lately, have you noticed?
Hmm...this recipe and this Very Vanilla Magic Custard Cake are pretty wonderful since I'm name-dropping on VANILLA!
Anyways, I can't seem to get shake it off the Vanilla vibe here lately, so here I am bamming out double vanilla hit with this Super-Moist Vanilla Cake with Vanilla Buttercream Frosting.
It's so traditional, so vintage-cool, so NOT boring!
When you're baking this cake, the whole house smells incredibly delicious with vanilla cake intoxication!
I love the smell of vanilla candles, so if you ever buy those, that's what the house smelled like! Good God Gertie!
Btw...I should probably let you know, you might prefer the Super-Moist Chocolate Cake with Chocolate Buttercream Frosting, but you should give Super-Moist Vanilla Cake with Vanilla Buttercream Frosting a try even if you're all about chocolate like me and all the other chocoholics out there!!
Both are equally delicious!
And for something else classic you should definitely try this Ultimate Carrot Cake or this indulgent “American Beauty” Retro Red Velvet Cake!
Super-Moist Vanilla Cake with Vanilla Buttercream Frosting
Ingredients
Super-Moist Vanilla Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter , softened
- ½ cup vegetable shortening , softened
- 2 ¾ cups granulated sugar
- 5 large eggs , room temp
- 1 cup buttermilk or milk of choice or use ½ buttermilk - ½ whole milk combo , room temp
- 2 teaspoons vanilla extract
Vanilla Buttercream Frosting
- 1½ cups unsalted butter , softened
- 5-6 cups powdered sugar
- 1 Tablespoon vanilla extract
- Pinch of salt
- 2 - 3 tablespoons heavy whipping cream
Instructions
- Preheat oven to 350º F.
- Prepare three 9-inch round cake pans with nonstick baking spray or coat well with shortening or butter and flour the pans, taking care to remove all excess flour. Adjust time for other pan conversions (see conversion chart below recipe if you want to bake other sizes and have leftover batter in some cases, make cupcakes!)
- In a medium-sized bowl. Sift together flour, baking powder, and salt, set aside.
- Using a mixer, in another bowl, cream together butter and shortening until light and fluffy, approx 3-5 minutes.
- Gradually add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Then start adding each egg one at a time, making sure to fully incorporate each egg before adding another, but gently incorporate in, don't over beat.
- Pour milk (s) and vanilla into measuring cup and whisk together until mixed.
- Add creamed mixture alternately with milk mixture and the dry mixture, beginning and ending with dry ingredients.
- Gently stir all ingredients until combined, getting all ingredients from side of mixing bowl mixed in as well, but do not over-mix!
- Evenly distribute cake batter between cake pans and place pans into oven.
- Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Note: Don't be tempted to keep opening the oven door a lot while the cake is baking as the oven temperature drops each time the door is opened.
Remove and allow to cool slightly in cake pans for about 5 minutes, then cool cake layers completely on a wire rack. Note: Leaving cake in cake pans too long could make the cakes stick to the pan and hard to remove because of the moisture that builds up in the pan while it cools. - Frost cake as desired.
Vanilla Buttercream Frosting
- Using mixer on a medium setting, cream the butter until it is smooth and has lightened in color, about 3 minutes.
- Add confectioner's sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
- Add vanilla and a pinch of salt and combine until well-incorporated.
- Add heavy cream until the frosting has reached the preferred consistency.
- For a firmer frosting, add more confectioner's sugar, a ¼ cup at a time.
- For a softer frosting, add more milk or cream, a tablespoon at a time.
Notes
I love this conversion chart from Cookies & Cups!
FOR MORE BAKING TIPS...
Baking & Tips 101
Hi! I'm not sure but you would be better off just substituting with butter, making it 1 1/2 cups. I don't know how the oil would work out. Hope you enjoy!
Hi, Kim! Can I use canola oil instead of vegetable shortening?
Hi Brooke! After you've made the frosting, then add some food gel or coloring in and mix it in, and keep adding in more if needed. Hope you enjoy!
Going to try this recipe for my friend's birthday party this weekend. I would like to make the frosting light pink - at what point should I add the food coloring? Thanks!
I'm so happy to hear it was a hit Connie! Thank you so much for trying it!
After experimenting with other recipes for a vanilla cake, this one was IT! Granddaughter wanted a vanilla cake with vanilla icing for her birthday and it was a big hit with everybody. Delicious.
I’m sorry! I see now it’s 1/4 tsp for the cake and a pinch of salt for the icing! Thanks!
I have a question about the salt. Is that correct for 1/4 tsp of salt plus a pinch of salt? Thanks!
Hi Zina! 🙂 Thank you so much for following me! I haven't tried it with cake flour but I do use it in cake recipes a lot and sometimes use the ratio of 1/2 ap flour and 1/2 cake flour. The texture should be a little softer, but you'll have to let us know if you try it. 🙂
Love all the yummy recipes ! I saw you on The Kitchen today and decided to follow you . I wondered if you think the cake would be better is I used cake flour? Just wondering. Thanks!
I've never doubled it, so I'm not sure. But I would probably do two separate batches if I wanted to double it the recipe instead of all together.
Hi! Just curious if this recipe can be doubled and still come out perfect? Thanks!
Hi Mary Jane, it's meant to be wedding cake texture, but thanks for your feedback! Happy Valentine's Day!
I made this cake for my nieces birthday and while it was a good cake, the density and flavor is more like a pound cake. I was searching for a soft, moist vanilla cake recipe. I followed the recipe 100%.
It doesn't sound like you baked it long enough if it's still gooey. Did you test the cake with a tester or touch the cake in the center with your finger tip and see if it was firm? Also, use baking foil on the edges of the cake or cover it lightly, if the cake starts to getting browner, you have to continue baking, every oven is different. Best results is baking on the center rack as well. Hope that helps!
I made this cake in two 9” pans. The top was very brown and flaky yet the inside was still gooey. Any suggestions on what I may have done wrong or can do different?
This recipe did not work. The sugar to flour ratio is off. I tried it twice. The first time in 2 9 inch cake tins. They overflowed and made a horrid mess. Then I baked in a 9x13 and it's been over an hour and it still not baked in the center and it has sunk. I'm extremely disappointed.
Thank you Judy! I am updating it right now!! Hope you enjoy!!
I am going to bake this lovely cake for Thanksgiving but I see a slight mistake in number 7 of your recipe. I figured it out but someone who is a beginner cook might not. It should read alternately with flour mixture. But you wrote alternately with milk mixture. You left out the flour and you're stating the milk twice. One has to look at it real carefully or you want catch the mistake. Thanks.
I would probably just use all butter if you don't have shortening, but I haven't tried it in this recipe.
Hi. What is the substitue for vegetable shortening? Thanks..
It would be more like a sheet cake, like a texas sheet cake. 🙂 Hope you enjoy!!
Will this recipe work with one 12 x 18 x 4 Inch sheet cake pan?
Is something now showing up for you Annie? I looked at the recipe and see dry and wet ingredients. I'm sorry you're not seeing it. I'll have someone else check and see. Thank you!!
Hey Kim the instructions only include milk mixtures. Where is the dry? Since I bake I figured it out but others may not.
I spoon it into my measuring cups, for more info http://www.thebakingchocolatess.com/flour-basics-how-to-measure-flour/
In the fridge, in a sealed container, buttercream can be stored for up to two weeks. Hope you enjoy Nichole!
Hi! Do you pack the flour or spoon it into your measuring cups?
Also, how long is butter cream icing good for and how do you store it?
Thank you!
Hi Mary, I don't have one like that on the blog (yet, thinking I need to right?), but I think this might be what you are looking for: http://www.geniuskitchen.com/recipe/whipped-cream-frosting-39013 or this: https://www.gretchensbakery.com/stabilized-whipped-cream-for-icing-cakes/
Also, yes keep it refrigerated, but refrigerated whipped cream cakes aren't good after 3 days and the longer it sets, the frosting might crack, just make sure it's well sealed. The vegetable oil would be the same measurement as the shortening. Hope you enjoy!
The recipe looks really good. I love to try this but would be happy to have a soft creamy icing. Can you suggest fresh cream icing recipe that goes well with this vanilla cake.
If I use fresh cream icing, will that be okay if I keep the decorated cake refrigerated for 24hr prior to use?
Can you suggest me the amount of vegetable oil I can use istead of shortening?
Lorena, that would be really good! If you're talking just the middle layer, you could add in 1/2 to 1 cup of strawberries diced up in that frosting and then add your strawberries for decoration. Sounds yummy!! 🙂
Can I add strawberries in the filling? If so, how many? I also wanted to add some as decoration.
Thank you so much for your tips. I will try and and feedback you.
I really don't know Subashini when it comes to this type of cake how it would work out. There are substitutions you can find here by scrolling down the page a little: http://www.thebakingchocolatess.com/conversion-charts-kitchen-tips-2/. If you try one of the substitutions, let us know how it worked out.
Hi ,
Can i bake without egg....what is subtitute for egg. please advice
Of course you can Melisa! I would love it if you did! 🙂 Vanilla is so wonderful! I'm addicted to it!! haha... Thank you so much for your sweet comment, you're so kind Melisa!
I use to be a chocoholic, and now a dyed in the vanilla obsessed zealot! Never had I realized until a few years ago just how complex vanilla is. And I am about to start a vanilla Pinterest board, can I put this up? This is hands down THE BEST recipe I have ever tried!!! Yeah something this good you gotta shout about ?✨?
Ohh Barbie Cake! Someone's going to be very happy! Nice! Cindy, approximately 1 3/4 inches to 2 inches tall. Happy Baking!
Hi Sandra! To tell you the truth I've never used unbleached flour. But if it works in cupcakes well, I don't see why it wouldn't work for cake? I believe the only difference is bleached flour has been made chemically whiter in appearance than unbleached flour. The unbleached flour will turn white on it's own, but it needs to be exposed to air and time. By using bleaching agents to the unbleached flour, it speeds the whitening up. Happy Baking! 🙂
HI there,
I would like to use this recipe to make a the dress of a barbie cake.
Can you tell me to approximately what height each round rises? I am planning to use 9 inch pans.
I have used an unbleached All Purpose flour for many year and am happy with it for cupcakes. I want to try this recipe. What is your opinion and experience between regular All Purpose and unbleached?
That is so sweet Addison! I'm so glad you do! Happy Easter!!
love your food
I'm sorry it didn't work out for you Mary. Others have not had the same issue, so there are various reasons why it didn't work out, but I can't pin-point if you followed the recipe to a T. So, I am sorry, I don't have a specific answer for you, however I did update the instructions a little bit more about beating the butter/shortening for 3-5 mins, make sure you don't overbeat the batter, which is standard with most cakes. You could go back to the source where I got the recipe from and see if there is something on there from the comments that are posted there.
I made this cake twice. The first time I used a bundt pan, and only the top , sides and bottom of the cake cooked .... the remainder was raw. Convinced that it was due to the pan I used. So I made it again today; if I left it in the oven any longer it would have burned, but the cakes are not cooked at all in the middle. I'm sure it's not the oven because I have checked the temp on it, both front and back, to ensure I get even temps. I have never had an issue prior to making this vanilla cake ... chocolate and lemon cakes turn out perfect.
I am totally disgusted and not sure what to do. If you have any suggestions, please suggest away because I followed the directions to a "T".
I don't work with fondant, but I don't see why it wouldn't work Nyrene. 🙂 Happy Valentine's Day!!
Hi !
Do you think this cake will be ok with fondant over it ? Thanks ?
1 cup unsalted butter , softened (227 grams)
½ cup vegetable shortening (113 grams)
3 cups granulated sugar (603 grams)
5 eggs , room temp
3 cups all-purpose flour (384 grams)
2 teaspoons baking powder
¼ teaspoon salt
½ cup whole milk , room temp (125 grams)
½ cup buttermilk , room temp (125 grams)
2 teaspoons vanilla extract
Vanilla Buttercream Frosting
1½ cups unsalted butter , softened (340 grams)
5 cups powdered sugar (640 grams)
2 1/2 teaspoons vanilla extract
Pinch of salt
2 - 3 tablespoons heavy whipping cream
You might want to check them, I'm not well versed on grams and I need too get better! Hope you enjoy!!
Pls would lv 2 try this,need it in grams .
It sounds underbaked, even though you said you tested it, To check that it is cooked, insert a skewer into the deepest part of the cake at the centre. If the skewer pulls out clean, meaning no mixture sticks to it, the cake is cooked. If mixture clings to it, the cake needs longer.
Another way to check if your cake is cooked is to gently press the top of the cake with your thumb. If it springs back immediately, it's cooked; if not, give it a couple more minutes, then test again.
Another reason cakes sink is because the mixture doesn't have enough structure to it. Something wasn't balanced, ingredients may have been off. I hope you give it another try Cherie!
hello, i made this in a 13x9 pan and it tested done with a toothpick and was golden brown on top. after 10 minutes out of the oven i looked at it and it had fallen in the middle.
what dd i do wrong ?
thank you
cherie
Stacey,
I think you could, but I definitely would not do more than that. The other option is to decrease by 1/4 or 1/3 instead of 1/2 to see how that works. Hope that helps! Let us know what you end up doing. Merry Christmas!
Could i cut the suger and only add one and a half cups
Awesome CrazyCookieLady! Love that name. 🙂 Thank you for commenting.
Made this cake for the family last night and its delicious! Cake is very moist and we just love the buttercream! Thank you for sharing the recipe.
Sania I would use the same amount as it's called out in the recipe for the shortening measurement to substitute the butter. So a total of 1 1/2 cups total. Let us know how it works out! 🙂
Hey ! If i were to omit shortening should increase amount of butter?
That is so sweet to hear Jane! Thank you so much! Happy Thanksgiving!!
This recipe is my 7th vanilla cake trial from online and by far the most moist, delicous and dense cake i have ever tried. Thank you so much for sharing. My clients love it too! Will definitely stick to this?
Hi Terrica, I would make them in single batches, but that's just me. Too many factors that could occur, like measurements off, waiting too long to bake, etc. For more detailed information, you could read this article. https://cooking.stackexchange.com/questions/13909/tripling-a-baking-recipe. Thank you so much for stopping by!!
Can I triple this recipe?
Good to hear about the coconut oil! Grand idea! 🙂 I hope she enjoys it BG!!!
Amazing! I actually used coconut oil instead of shortening. Surprisingly, it left no odd coconut taste (whew!). Thanks for posting this (I'm even freezing it to send to my sister in a cold ship box, she'll just have to apply the frosting).
Yes They are American Becky. 😀 Enjoy!
I'm from England, UK and want to make this recipe. Are the cup measurements the standard American ones?
I haven't but I would not have a problem using a really good gluten free flour. I love Better Batter Gluten Free Flour and Orly gluten free flour blends, but let us know how it works out if you do try it Darlene!
Have you ever substituted the gluten free complete flour? Its supposed to be equal to regular flour.
I haven't, but I don't see why you couldn't Mo. Let me know how it turns out if you do!
Have you made the cake using only milk (and no buttermilk)? If so, what is the effect?
Yes, I used to do it all the time when I was baking wedding cakes. Thank you so much Betty! 😀
Thanks. I have used this recipe many times and everyone loved the cake. Nice to know it only gets better when frozen for a few days. Awesome ??
Yes you can Betty! In fact, your cakes will be even moister, when you freeze it. 😀 Enjoy!
Hi was wondering if I can freeze the cake for a day or two . Would it be the same ?
Hi Francis! All you have to do is go to the recipe and put servings to 6 instead of 12 and it will automatically give you the measurements. Pretty cool! Enjoy!!
What are the measurements if I half this recipe?
Adeeba, I haven’t tried it , but most cakes made with butter can be as light and tender as those made with shortening, if the butter and sugar are creamed properly. Just make sure you cream the butter and sugar well to incorporate the air bubbles into the fat, which helps to make the cake texture light about 4 minutes together. Hope that helps! Hope you enjoy it!! Let me know!
Can I use butter instead of vegetable shortening?
Yes Robin, that is actually what I used. 🙂 Enjoy!!
For the shortening , would crisco work?
Thanks
15 - 22 minutes is about average for cupcakes Amy. 🙂
How long would I bake it for if I were to make cupcakes?
Munna, I haven't tried it , but most cakes made with butter can be as light and tender as those made with shortening, if the butter and sugar are creamed properly. Just make sure you cream the butter and sugar well to incorporate the air bubbles into the fat, which helps to make the cake texture light about 4 minutes together. Hope that helps! Hope you both enjoy it!! Let me know!
please tell me a substitute for vegetable shortening...I want to make this cake for my mom who is visiting me.
Thanks so much! I'll have to try some of your other recipes too. 🙂 God bless!
Naomi, here are the options you can do, it makes 12 cups:
1 (9×13-inch) baking dish
2 (8 x 4-inch) loaf pans
1 (9-inch) tube pan
3 (8-inch) round cake pans
1 (10-inch) Bundt pan
2 (11 x 7-inch) baking dishes
1 (10-inch) springform pan
36 (standard) cupcakes
Hope this helps! 🙂 Happy Graduation!! 🙂
Can I make it a single rectangular layered cake? I want to use it for my graduation party.
Megan, the answer to the question is yes, but the substitution is not one-to-one. The general rules of substitution are:
1 cup of cake flour is equivalent to 1 cup of all purpose flour minus 2 tablespoons (1 cup – 2 tbsp) Enjoy!!!
this cake looks amazing. I only have cake flour , do you think that will work?
absolutely! Enjoy!
could i cut the recipe in half?
I only have one 9-inch cake pan...but i really was to make this cake...could i cut the recipe in half?
I'm so glad you enjoyed it and thank you Diane!
I made it and it came out very moist, soft and delicious. Thank you for share this recipe.
I'm so glad you you are enjoying them Vicki!! Stay tuned for more! 🙂
I really appreciate you sharing you recipes
THANK YOU VERY MUCH
KELLY
Love all the recipes
Thank you Kelly! The Easter decorations were my main inspiration for the vanilla combo! 😀
You're right!! You just can't beat the classics and this cake looks like vanilla perfection!! I loved the Easter decorations on it too!! Xoxo
Kelsie thank you!! 🙂
Oh my goodness! If this will make my house smell like one of those candles then I have to try it! I love vanilla in any form and this looks wonderful 🙂