I finally nailed my Tender Vanilla Cake by folding in one unexpected pantry staple that most bakers overlook.

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I won’t lie, I obsess over vanilla cake, and this version finally made me stop tinkering. It’s soft, fluffy and somehow somehow bright without being sweet like candy.

I used sifted cake flour and a good splash of pure vanilla extract so the crumbs stay tender and the flavor actually sings. Folks call it the Best Ever Vanilla Cake or joke it’s a Vanilla Dream Cake, and once you try a forkful you’ll get why.

I messed up a few times making it, but thats part of the fun, right? You’re gonna want to know the secrets, trust me.

Ingredients

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Soft, low protein flour gives airy crumb, lighter than all purpose but less structure.
Adds richness, moisture and flavor, help tenderize, browns edges and carries vanilla.
Sweetens and tenderizes, create fine texture and helps with browning during baking.
Provide structure, moisture and richness, trap air when beaten for lift and texture.
Tangy, slightly acidic liquid that reacts with leaveners and makes cakes tender and moist.
Chemical leaveners release gas bubbles for rise, balance acidity for even crumb and lift.
Adds aromatic, sweet floral notes that enhance overall flavor, making cake taste homemade.

Ingredient Quantities

2 1/2 cups (312 g) cake flour, sifted

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon fine salt

1 cup (227 g) unsalted butter softened

1 3/4 cups (350 g) granulated sugar

4 large eggs, room temp

2 teaspoons pure vanilla extract

1 cup (240 ml) buttermilk, room temp

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans with parchment (or use one 9×13 pan if you prefer), then lightly flour the pans; set aside. Make sure eggs and buttermilk are at room temp, it makes the batter smoother.

2. Sift the 2 1/2 cups (312 g) cake flour into a bowl, then whisk in 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1 teaspoon fine salt; set the dry mix aside.

3. In a large bowl beat 1 cup (227 g) softened unsalted butter with 1 3/4 cups (350 g) granulated sugar on medium-high until light and fluffy, about 3 to 5 minutes. Scrape the sides now and then so everything mixes evenly.

4. Add the 4 large room-temp eggs one at a time, beating just until each is incorporated; add 2 teaspoons pure vanilla extract with the last egg. Don’t rush this part, but dont overbeat.

5. With the mixer on low speed, add the dry ingredients and 1 cup (240 ml) room-temp buttermilk in three additions, starting and ending with the dry mix (dry, wet, dry). Mix only until just combined each time, stop as soon as you see no flour streaks.

6. Give the bowl a few good scrapes with a spatula and fold gently to make sure everything’s uniform, but avoid vigorous stirring that will make the cake dense.

7. Divide the batter evenly between the prepared pans, smooth the tops with an offset spatula and gently tap the pans on the counter to release any large air bubbles.

8. Bake in the center of the oven about 25 to 30 minutes for two 9-inch rounds (30 to 35 minutes for a 9×13), or until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.

9. Let the cakes cool in the pans on a wire rack for 10 to 15 minutes, run a knife around the edges, then invert onto the rack, peel off parchment and cool completely before frosting or serving. If you try to frost while warm it will get messy, so be patient.

Equipment Needed

1. Oven, preheat to 350°F so its ready when the batter is done.
2. Two 9-inch round cake pans or one 9×13 pan, plus parchment paper and a little flour for dusting.
3. Sifter or fine mesh sieve to aerate the cake flour and mix in baking powder.
4. Electric mixer, stand or hand, for creaming butter and sugar.
5. Mixing bowls, at least one large and one medium, for dry and wet ingredients.
6. Measuring cups and spoons, and a kitchen scale if you want extra accuracy.
7. Rubber spatula for scraping the bowl and an offset spatula to smooth the tops.
8. Wire cooling rack and a toothpick or cake tester to check doneness.

FAQ

Q: Can I use all purpose flour instead of cake flour?
A: Yes, you can. For each cup of cake flour, remove 2 tablespoons of all purpose and add 2 tablespoons cornstarch, then sift. So for 2 1/2 cups, do that 2.5 times (remove about 5 tbsp AP, add 5 tbsp cornstarch), sift well, and measure by spooning into the cup not scooping.

Q: I dont have buttermilk, what can I use instead?
A: Make a quick substitute: put 1 tablespoon lemon juice or white vinegar in a measuring cup, add milk to 1 cup (240 ml), stir and let sit 5 to 10 minutes till it slightly thickens. Or thin plain yogurt with a little milk to 1 cup.

Q: How do I keep the cake really soft and fluffy?
A: Use room temp eggs and buttermilk, cream the butter and sugar until light and airy, alternate adding dry and wet ingredients and dont overmix once flour is in. Measure flour by spooning and leveling. Avoid overbaking and cool the pans 10 to 15 minutes before turning out.

Q: Can I make this into cupcakes or layer cakes?
A: Absolutely. For cupcakes fill liners about 2/3 full and bake roughly 18 to 22 minutes or until a toothpick comes out clean. For 8 or 9 inch layer pans divide batter evenly, bake until set, then level and fill. Times vary by oven so watch closely.

Q: Can I freeze the cake or batter?
A: You can freeze baked layers or slices wrapped tightly in plastic and then foil up to 3 months. Thaw in the fridge overnight then bring to room temp before serving. I dont recommend freezing raw batter in pans, but you can freeze scooped cupcake batter in a tray and bake from frozen with extra time.

Q: Why did my cake sink in the middle and how do I stop it?
A: Common reasons are underbaking, opening the oven door too early, too much leavening, or overbeating the batter. Make sure oven temp is accurate, test for doneness with a toothpick, and follow the mixing order — once flour is added mix just until combined.

The Best Vanilla Cake ~ Soft, Fluffy And Delicious! Recipe Substitutions and Variations

Cake flour: use all purpose flour plus cornstarch. For every 1 cup cake flour use 1 cup all purpose flour minus 2 tablespoons then add 2 tablespoons cornstarch. For 2 1/2 cups cake flour measure 2 1/2 cups AP flour, remove 5 tablespoons, stir in 5 tablespoons cornstarch and sift. Gives a similarly tender crumb, just don’t overmix.
Buttermilk: make a quick buttermilk by adding 1 tablespoon white vinegar or lemon juice to 1 cup milk, let sit 5 to 10 minutes until slightly curdled. Or thin plain yogurt: 3/4 cup plain yogurt plus 1/4 cup milk. Use room temperature.
Unsalted butter: swap with the same amount of salted butter but cut the recipe salt from 1 teaspoon to about 1/4 teaspoon. If you want a lighter crumb use 3/4 cup neutral oil (vegetable or canola) for 1 cup butter, but texture and flavor will change.
Eggs: for a vegan friendly or egg free option use flax eggs. Mix 1 tablespoon ground flaxseed with 3 tablespoons warm water per egg, let gel for 5 minutes. For 4 eggs mix 4 tablespoons flaxseed with 12 tablespoons water (about 3/4 cup). Cake may be slightly denser and more moist.

Pro Tips

1. Warm stuff matters. Bring eggs butter and buttermilk to room temp first, it makes the batter smoother. If you forget, stick the eggs in warm water for 5 to 10 minutes and let the butter sit on the counter. Dont skip this unless you want a lumpy batter.

2. Don’t overbeat after adding the eggs. Beat the butter and sugar until light, but once the eggs go in stop as soon as theyre mixed. Overmixing develops gluten and gives a dense tight crumb. Scrape the bowl a few times, the mixer won’t get everything.

3. Mix gently at the end and accept a few tiny flour streaks. Folding with a spatula for the last bits keeps the cake tender. Vigorous stirring or long mixing will make it chewy not soft.

4. Cool completely before frosting or the frosting will melt into a mess. If you cant wait chill the layers for 20 to 30 minutes to firm them up, and use a serrated knife to level any big domes so your stacked cake looks neat.

The Best Vanilla Cake ~ Soft, Fluffy And Delicious! Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I finally nailed my Tender Vanilla Cake by folding in one unexpected pantry staple that most bakers overlook.

Servings

servings

Calories

380

kcal

Equipment: 1. Oven, preheat to 350°F so its ready when the batter is done.
2. Two 9-inch round cake pans or one 9×13 pan, plus parchment paper and a little flour for dusting.
3. Sifter or fine mesh sieve to aerate the cake flour and mix in baking powder.
4. Electric mixer, stand or hand, for creaming butter and sugar.
5. Mixing bowls, at least one large and one medium, for dry and wet ingredients.
6. Measuring cups and spoons, and a kitchen scale if you want extra accuracy.
7. Rubber spatula for scraping the bowl and an offset spatula to smooth the tops.
8. Wire cooling rack and a toothpick or cake tester to check doneness.

Ingredients

2 1/2 cups (312 g) cake flour, sifted
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
1 cup (227 g) unsalted butter softened
1 3/4 cups (350 g) granulated sugar
4 large eggs, room temp
2 teaspoons pure vanilla extract
1 cup (240 ml) buttermilk, room temp

Directions

Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans with parchment (or use one 9×13 pan if you prefer), then lightly flour the pans; set aside. Make sure eggs and buttermilk are at room temp, it makes the batter smoother.
Sift the 2 1/2 cups (312 g) cake flour into a bowl, then whisk in 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1 teaspoon fine salt; set the dry mix aside.
In a large bowl beat 1 cup (227 g) softened unsalted butter with 1 3/4 cups (350 g) granulated sugar on medium-high until light and fluffy, about 3 to 5 minutes. Scrape the sides now and then so everything mixes evenly.
Add the 4 large room-temp eggs one at a time, beating just until each is incorporated; add 2 teaspoons pure vanilla extract with the last egg. Don’t rush this part, but dont overbeat.
With the mixer on low speed, add the dry ingredients and 1 cup (240 ml) room-temp buttermilk in three additions, starting and ending with the dry mix (dry, wet, dry). Mix only until just combined each time, stop as soon as you see no flour streaks.
Give the bowl a few good scrapes with a spatula and fold gently to make sure everything’s uniform, but avoid vigorous stirring that will make the cake dense.
Divide the batter evenly between the prepared pans, smooth the tops with an offset spatula and gently tap the pans on the counter to release any large air bubbles.
Bake in the center of the oven about 25 to 30 minutes for two 9-inch rounds (30 to 35 minutes for a 9×13), or until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.
Let the cakes cool in the pans on a wire rack for 10 to 15 minutes, run a knife around the edges, then invert onto the rack, peel off parchment and cool completely before frosting or serving. If you try to frost while warm it will get messy, so be patient.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.