I love this super moist vanilla cake. I call it super moist because that’s what this cake is all about. It has a wonderfully moist and fluffy texture and tastes so good when layered with buttercream!
If anyone is looking for a simple or easy homemade vanilla cake recipe that is baked from scratch, I would definitely recommend this vanilla layer cake recipe.
Firstly, this classic vanilla cake recipe requires only the basic ingredients you would need to make a cake. The cake is made using self-raising flour, butter, sugar, eggs, milk, and vanilla essence, and coupled with a pinch of salt and some baking powder, you get a wonderfully moist and fluffy, classic vanilla cake.
Secondly, the steps to make this vanilla layer cake are very easy, you just add the ingredients one after another and continue mixing until the batter is ready, before baking it.
Thirdly, the vanilla cake texture is not only soft and moist, it is also pretty solid and so works beautifully for stacking into tiered cakes and carving.
How to Make The Best Ever Vanilla Layer Cake from Scratch
I have provided the full recipe for this bake-from-scratch vanilla cake (measurement and making method) in the recipe card below. Here are the step by step images of how I made this super moist vanilla cake.
Baking the classic homemade vanilla cake
- Start by measuring all your vanilla cake ingredients separately. Make sure butter and sugar are at room temperature. Place butter in a large bowl and beat until its light and creamy.
- Add in the castor sugar and beat until the mixture turns light and fluffy. For the measurement given in the recipe below, this should take about 2 to 3 minutes. Scrap the sides of the bowl halfway through the creaming process to make sure there is no butter left on the sides of the bowl.
- After that, add the eggs in, one at a time. And with each addition, beat them well and make sure they are all incorporated before adding more into the vanilla cake batter.
- The next process is adding in the flour and milk into the cake batter. Do it alternately, starting with about one-third of the flour. Fold it in with a large spatula, followed by half of the milk. Continue with flour and milk again and finally end it with the remaining flour. Make sure the flour is all well folded in before adding in the liquid.
- And finally, add in the vanilla essence. Give the vanilla cake batter a good mix and pour it into prepared tins.
- Bake these vanilla cakes for about 40 to 45 minutes at your normal baking temperature. Once baked, remove the cake layers from the oven and let them cool in the tins for about 5 minutes. Turn them over onto to wire racks (facing upright) to cool completely before decorating.
- For the recipe measure below, I baked the vanilla layer cakes in two 7 inches round cake tins and layered them further with a knife after baking. You can also divide the batter into four 7 inches round cake tins and if you do, reduce the baking temperature to 17 to 20 minutes.
Super moist vanilla cake decoration
- To assemble this awesomely moist and fluffy homemade vanilla cake, start by leveling and layering the cakes. Since I baked mine in only 2 cake pans, I layered each tier into 2 so that I got 4 layers of cake in total.
- Apply buttercream between each cake layer and stack the layers up.
- Follow that by giving the vanilla layer cake a thin crumb coat. Place the crumb-coated cake in the fridge for about 20 minutes for the buttercream crumb coat to set.
- Remove from the fridge and apply the final layer of buttercream with your palette knife. Start with the top and move to the sides. For this design, it is not necessary to smooth frost the cake, so it is generally a very simple and quick buttercream cake decorating idea.
- Nevertheless, eyeball to make sure the icing is evenly applied and there are no parts of the cake that look bulging with icing.
- To complete the vanilla cake decoration, I randomly added simple rosettes in Wilton Burgundy and Rose Petal pink using star piping tip 21. The leaves were tinted with Wilton Juniper Green and piped with leaf tip 352. I completed the decoration with a buttercream pearl border, piped using round tip 12.
Tips for Best Vanilla Cake Ever
Make sure all ingredients are at room temperature
- Make sure the butter and eggs are at room temperature. Using them straight out of the fridge can result in your cake batter curdling. If that happens (normally after you have added in the eggs), add flour in small increments until the batter is no more curdled before adding in the milk.
- But bear in mind to not over mix the batter after adding in the flour for your cake with not be as soft as it should.
Sift the flour to aerate it
- Sift flour and baking powder at least twice. Sifting helps to aerate the flour which in turn helps the cake to rise well during baking.
Substitute for self raising flour
- If you do not have self raising flour, you can substitute with all purpose flour mixed with baking powder. For every 240 g of plain flour, add 1 and half leveled teaspoons of baking powder. Mix the two with a whisk and then sift twice.
Measure all ingredients for the vanilla cake accurately
- Make sure the ingredients are measured accurately. It is highly advisable that you do not modify the quantity in your first try as that will not help if the cake does not turn out as it should.
Do not over bake the vanilla cake
- Make sure the cake is not over baked. The cake should ideally be removed from the oven when a toothpick inserted in the center of the cakes come out with tiny crumbs sticking to it and not when the toothpick comes out entirely clean. By that time, the cake might be over baked already.
Grease and flour your cake tins
- It is also important that the cake tins are well greased and floured. The cake tins can also be lined with parchment paper. But make sure they are well greased so that they are not stuck to the cake tins after baking.
Divide the vanilla cake batter equally into cake tins
- When dividing the cake batter between multiple cake tins, it is best to weigh the cake tins after filling the batter in to make sure the batter is consistently filled in each tin. This will ensure the cakes are all baked uniformly.
Bring the cake to room temperature before decorating
- If you refrigerate the cake before decorating, make sure it comes back to room temperature before layering or carving. The cake tends to be crumbly when its straight out of the fridge but is perfectly soft and moist at room temperature.
Super Moist Vanilla Cake Recipe
Here is the full printable version of my best ever vanilla cake recipe:
Super Moist Vanilla Cake
- 440 g self-raising flour
- 360 g butter
- 280 g castor sugar
- 1 tsp baking powder
- ¼ tsp salt
- 4 eggs
- 240 ml milk
- 2 tsp vanilla essence
- Buttercream icing made using 600 g of icing sugar and 300 g of butter.
- Pre heat oven to 160 degrees Celsius. Prepare two 7 inches round baking trays (greased and floured).
- Sieve flour, baking powder and salt and keep it aside.
- In a clean bowl, cream the butter, and castor sugar until light and fluffy. Add the egg and continue beating until it is well incorporated and the mixture is all light and creamy.
- Fold in the flour alternately with milk, starting and end with flour.
- Finally add the vanilla essence and mix well.
- Pour cake batter into prepared tins and bake for about 40 to 45 minutes until the center of the cake springs back when pressed lightly. You can also use a toothpick to test if the cake is done. The toothpick should come out clean when inserted in the center of the cake.
- Remove cakes from oven and let them rest in the tins for a few minutes before turning them over onto wire racks to cool completely.
- To assemble the cake, level each layer and sandwich them with buttercream. Cover the sides and top with buttercream. Decorate as you wish.
And that’s my super moist vanilla cake recipe for you.
Happy Baking 🙂 🙂
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