Moist Vanilla Cake! Perfect for Layer Cakes - Recipe & Video
Updated: Mar 10
Sometimes when you're feeling like cake, something simple like a vanilla cake with a cup of tea on the side is all you want! The great thing about vanilla cake is that it's such a versatile cake flavour that you can have it just like that, or ice/fill it with whatever toppings and flavours you like.
I've tried many vanilla cake recipes, but the one below is the winner for me! It's a denser cake recipe, and really delicious and moist! I find it works great for decorating cakes too (especially larger wedding cakes which require firmer cakes to hold up multiple cake layers well). It goes really well with a vanilla swiss meringue buttercream, which I also have a YouTube video on.
If you'd like to see how this cake batter comes together, as well as get some extra tips along the way, then check out my YouTube video below:
Prep time: 15 minutes │ Cook time: 35 minutes │ Total time: 50 minutes
Yield: One 10 inch cake; Two 8 inch cakes; Three 6 inch cakes
- ½ cup (113g) salted butter (softened)
- 1 cup (240ml) canola oil
- 1 1/2 cup (300g) white granulated sugar
- 4 eggs
- 1 tablespoon (13g) vanilla extract
- 3 cups (390g) all-purpose flour
- 1 tablespoon (14g) baking powder
- 1/4 teaspoon (1.25g) salt
- 1 1/2 cup (360ml) buttermilk
1) Preheat oven to 160°C (320°F) and prepare your cake tin/tins by lightly greasing and flouring the sides (or simply use baking paper/parchment paper to cover the tin).
2) In the bowl of a stand mixer using the paddle attachment (or using an electric mixer) cream together the butter, canola oil and sugar until creamy and well-combined (about 5-8 minutes). The mixture should be a creamy white colour and thick in consistency.
3) Add eggs, one at a time, beating well after each addition.
4) Mix in vanilla extract.
5) In a separate bowl, whisk together flour, baking powder, and salt.
6) On the lowest speed on your stand mixer (or you can do this step by hand too), alternate adding the flour mixture and buttermilk to the cake mixture, starting and ending with the flour mixture and mixing until just combined after each addition. Avoid over-mixing the batter.
7) Pour the cake batter into the pre-prepared cake tin/s, and bake for 30-35 minutes.
8) Allow the cake to cool for 20 minutes before removing it from the cake tin. Let it completely cool before icing/adding in fillings.
If you do try this recipe out or have any questions, then please leave me a comment below! I'd be happy to answer any questions. Also, I'd love to see pictures if you try this recipe out, so don't forget to tag me on Instagram @cakesbymk.nz :)