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fluffy vanilla cake recipe

Fluffy Vanilla Cake Recipe

This fluffy vanilla cake is soft, moist, and packed with classic vanilla flavor. The crumb stays light and tender thanks to a mix of butter and oil. It works great for birthdays, layer cakes, cupcakes, or simple family desserts.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 , ½ cups all-purpose flour
  • 2 , ½ tablespoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • ½ cup vegetable oil
  • 1 , ¾ cups granulated sugar
  • 4 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 cup whole milk room temperature
  • 2 tablespoons heavy cream pinch of salt

Equipment

  • 2 8-inch cake pans
  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Whisk
  • Rubber spatula
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F and line two 8-inch cake pans with parchment paper. Leave the pan sides lightly ungreased for flatter cake layers.
  2. In a medium bowl, whisk together the flour, baking powder, and salt until fully combined and fluffy. This helps prevent uneven pockets in the batter.
  3. In a large mixing bowl, beat the butter, oil, and sugar for about 3 minutes until pale and creamy. The mixture should look light and slightly fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and scrape the bowl so everything mixes evenly.
  5. Add the dry ingredients in three batches, alternating with the milk. Mix just until the batter looks smooth and pourable. Do not overmix or the cake may turn dense.
  6. Divide the batter evenly between the cake pans and gently tap the pans once on the counter to remove large air bubbles. The batter should sit about halfway up the pans.
  7. Bake for 28–30 minutes until the tops are golden and a toothpick comes out with a few moist crumbs. Avoid opening the oven during the first 20 minutes.
  8. Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack. The layers should feel soft with slightly springy tops.
  9. For the frosting, beat the butter until creamy, then slowly add powdered sugar, vanilla, cream, and salt. Beat until fluffy and spreadable.
  10. Frost the cooled cake layers and decorate with sprinkles or fresh berries if desired. Chill for 20 minutes before slicing for cleaner cuts.

Notes

Use room temperature eggs and milk so the batter mixes smoothly and stays fluffy.
Do not slam the oven door while baking or the cake center may sink.
Wrap leftover cake tightly to keep the crumb soft for up to 4 days.