Velvety Vanilla Cake Recipe

If you’re on the hunt for a cake that’s impossibly soft, lusciously tender, and melt-in-your-mouth dreamy, you’re going to love this Velvety Vanilla Cake Recipe. I’ve tested this recipe countless times in my kitchen, tweaking it until it hit that perfect balance of moistness and crumb. This cake isn’t just any vanilla cake—it’s the kind that keeps everyone coming back for seconds (and thirds!), whether you’re baking for a casual coffee or a special celebration. Stick around, because I’m going to walk you through everything I’ve learned so you can nail this beautiful bake every single time.

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Ingredients & Why They Work

Every ingredient in this Velvety Vanilla Cake Recipe plays a crucial part to create that soft texture and rich vanilla flavor you’re craving. Using a combination of all-purpose flour plus cornstarch softens the crumb, and buttermilk adds subtle tang and moisture. Here’s a quick look at why I love these ingredients together—and a few tips to get the best results.

• All-purpose flour: The base of the cake structure; using regular AP flour keeps it sturdy but tender—plus, it’s what most of us have on hand.
• Cornstarch: Lightens the flour’s protein content for a finer, softer crumb without switching to cake flour.
• Baking soda & baking powder: Work together to give your cake a beautiful rise and light texture.
• Butter (unsalted): Adds creaminess and flavor depth; remember to use at room temperature for easy creaming.
• Vegetable oil: Keeps the cake moist long after baking—oil-based cakes tend to stay fresher than butter-only cakes.
• Sugar (granulated): Sweetens and helps create a tender crumb; I love the balance it brings without overwhelming the vanilla.
• Eggs (large, room temperature): Provide structure and richness; using room temp eggs helps everything emulsify smoothly.
• Vanilla extract: The star flavor—use pure extract for the best aroma and depth.
• White vinegar: A secret weapon that reacts with baking soda to give extra lift but doesn’t affect taste.
• Buttermilk: Adds moisture and tenderness with a gentle tang; use store-bought for best texture, or adjust homemade substitutes carefully.

Make It Your Way

One of the reasons I adore this Velvety Vanilla Cake Recipe is that it’s a fantastic base for personalization. I love adding little twists depending on the occasion or my mood. Don’t be shy to make it yours!

• Variation: I sometimes swap the vanilla extract for almond extract or add lemon zest for a bright citrus twist; both take this cake to another flavor level without changing the texture.
• Dietary tweaks: For a dairy-free version, try using plant-based buttermilk alternatives like almond milk with vinegar and swap the butter for a dairy-free spread.
• Seasonal touches: Mix in fresh berries between layers or sprinkle toasted nuts on top of the frosting for extra crunch.

Step-by-Step: How I Make Velvety Vanilla Cake Recipe

Step 1: Prep Like a Pro

Start by preheating your oven to 165°C (330°F) with the fan on if you have that function. Grease and line two 8-inch cake pans—trust me, lining them makes clean-up way easier and ensures your cakes come out effortlessly. I like using my homemade cake release spray, but parchment paper or butter and flour work great, too.

Step 2: Sift & Mix Dry Ingredients

Sift together the flour, cornstarch, baking soda, baking powder, and salt in a bowl. I find that whisking the dry ingredients afterward helps evenly distribute everything. This little step contributes to that uniform crumb and rise you want in your vanilla cake.

Step 3: Cream Butter, Oil & Sugar Until Fluffy

Using an electric mixer, cream the unsalted butter, vegetable oil, and granulated sugar for about 2 minutes. You want it light and creamy. This is where a lot of air gets incorporated, so don’t rush it! It’s a step I never skip, and it truly makes a difference in the cake’s final texture.

Step 4: Add Eggs & Flavorings

Add your eggs one at a time, beating between each addition to keep everything emulsified—about 10-15 seconds each. Then mix in the vanilla extract, white vinegar, and half a cup of that luscious buttermilk. After this, I set the mixer aside because it’s time to switch to folding for the rest.

Step 5: Fold Dry & Wet Ingredients Gently

To keep the crumb soft and tender, use a spatula to gently fold in half of the dry ingredients into the wet mixture. Then fold in the remaining buttermilk, followed by the rest of the dry ingredients. The key here is to fold until just combined—don’t overmix or you’ll risk a dense, tough cake. I’ve made this mistake before, and let me tell you, it’s worth being patient.

Step 6: Bake & Cool Like a Champ

Divide your batter evenly between the two prepared tins. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. When your cake layers are done, let them cool in the pans for 15-20 minutes before turning them out onto a wire rack to cool completely. This helps the cake set nicely and makes frosting easier.

Step 7: Whip Up That Vanilla Buttercream

While your cakes are cooling, make the frosting by mixing room temperature butter, powdered sugar, vanilla, and milk on low speed until combined, then crank it up and beat for a full 10 minutes. Trust me, that extra time creates the most silky, cloud-like buttercream that’s the perfect partner for your velvety vanilla cake.

How to Serve Velvety Vanilla Cake Recipe

Garnishes

I love keeping it classic with simple powdered sugar dusting or fresh berries on top, which adds a pop of color and freshness that cuts through the sweetness beautifully. Sometimes, I sprinkle toasted coconut flakes or chopped pistachios for a bit of texture and a fun twist that never fails to impress guests.

Side Dishes

This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla bean ice cream. On a cozy afternoon, I serve it alongside fresh fruit compote or lightly spiced chai tea for a comforting balance.

Creative Ways to Present

For birthdays or celebrations, I’ve used edible flowers or piped rosettes of buttercream to dress up each slice. Another fun idea is layering the cake with fruit preserves or lemon curd between the layers for a surprise zing inside—everyone always asks for the recipe after that!

Make Ahead and Storage

Storing Leftovers

Once frosted, I usually keep the cake covered tightly with a cake dome or airtight container at room temperature for up to two days. If your kitchen is warm, the fridge is better, but I recommend bringing it back to room temp before serving for the best flavor and texture.

Freezing

I’ve frozen layers un-frosted by wrapping them tightly in plastic wrap and foil. When you’re ready, thaw them overnight in the fridge and finish frosting the next day. This method keeps the cake fresh and soft without sacrificing quality.

Reheating

If you have leftovers, a quick warm-up in the microwave for about 10 seconds brings back that “just baked” softness—especially if you want to savor the cake without frosting. For slices with frosting, I prefer to eat cold or at room temperature to preserve the texture.

FAQs

Final Thoughts

This Velvety Vanilla Cake Recipe has become one of my absolute favorites because it’s as reliable as it is delicious—and that’s not something I say lightly. The texture is genuinely soft and tender, with just the right touch of vanilla sweetness that feels nostalgic and special at the same time. Whether you’re baking for a weekday treat or a fancy weekend gathering, this cake delivers. Give it a try, follow my tips, and I promise—you’ll be amazed at how easy it is to create bakery-worthy vanilla cake right in your own kitchen.

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