Name: Vanilla Cake Recipes Easy – Soft, Buttery & Totally Irresistible
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 1/2 cups all-purpose flour; 2 cups granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk, room temperature; 1 cup vegetable oil; 4 large eggs, room temperature; 1 tablespoon vanilla extract; 1 cup hot water

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If you’ve ever wanted a go-to vanilla cake that delivers every time—soft crumb, rich flavor, and a finish that’s basically bakery-worthy—this Vanilla Velvet Cake is it. I mean, what’s not to love about a cake that melts in your mouth and makes your kitchen smell like heaven? We’re not chasing perfection here—just cake that tastes like it came straight out of a dream. This one mixes up fast, bakes evenly, and slices beautifully. It’s perfect for birthdays, Sunday dinners, or just because you need a win this week. You’ll notice it has a velvet-like texture, thanks to the buttermilk and oil combo—no dry bites, ever. We’re keeping things low-key but luxurious. Let’s get into it.

1) Key Takeaways
2) Easy Vanilla Velvet Cake Recipe
3) Ingredients for Vanilla Velvet Cake
4) How to Make Vanilla Velvet Cake
5) Tips for Making Vanilla Velvet Cake
6) Making Vanilla Velvet Cake Ahead of Time
7) Storing Leftover Vanilla Velvet Cake
8) Try these Cakes next!
9) Vanilla Velvet Cake Recipe
10) Nutrition

1) Key Takeaways

This cake is the dessert equivalent of a hug. It’s warm, soft, and just sweet enough to be special without tipping into sugar overload. The vanilla flavor comes through like a whisper from your favorite bakery—and guess what? You made it yourself, in your own cozy kitchen. You don’t need any fancy equipment, or obscure ingredients. Just a few basic pantry items and a little love (okay, and maybe a smidge of patience).

It’s all about texture here. This vanilla velvet cake uses oil and buttermilk to keep it tender for days. Hot water? That’s the secret sauce. It thins the batter just enough to bake up soft and airy with a nice, even crumb. Don’t skip it. It makes the difference between “Hey, this is good” and “Oh my goodness, give me another slice.”

Make it for birthdays, bake sales, or a random Tuesday when you just need something sweet to balance out the chaos. You’ll be glad you did. It’s one of those recipes you’ll come back to again and again—and it never lets you down.

2) Easy Vanilla Velvet Cake Recipe

Let’s be real—vanilla cake gets a bad rap. People call it boring. Plain. Predictable. But this cake? This is what vanilla dreams of being. It’s soft, it’s rich, and it’s got that homemade flavor you only get when you whip it up yourself in the kitchen with your favorite playlist on repeat and maybe a little flour on your shirt.

This recipe is designed for ease. You don’t need to cream butter or dirty a million bowls. Just whisk the dry, mix the wet, and combine. It’s basically the cake equivalent of a chill weekend brunch. No stress, just good results. The ingredients come together in minutes, and once it hits the oven? You’re about 30 minutes away from something you’ll want to make again. Probably tomorrow.

Whether you frost it with buttercream, layer it with jam, or eat it straight up with your fingers (hey, we’ve all been there), this vanilla cake checks every box. It’s the go-to base for celebrations, for “just because” moments, and everything in between.

3) Ingredients for Vanilla Velvet Cake

All-Purpose Flour: Your foundation. It gives the cake structure, but don’t pack it down when measuring or you’ll end up with a brick instead of a beauty.

Granulated Sugar: Not just for sweetness—it helps with moisture too. No one likes a dry cake pretending to be a dessert.

Baking Powder: Your lift-off. It keeps the cake fluffy and light instead of sad and flat.

Baking Soda: This one teams up with buttermilk to make magic happen. A little goes a long way.

Salt: Just a pinch wakes up all the other flavors. It’s the unsung hero in most baked goods.

Buttermilk: Tangy, creamy, and key to the cake’s velvet-soft texture. Don’t sub with plain milk unless you like disappointment.

Vegetable Oil: Keeps things tender and moist without needing to cream butter. Plus, no waiting around for softening.

Eggs: They bind everything and add richness. Room temp works best for even mixing.

Vanilla Extract: Use the good stuff if you can. It’s vanilla cake—we’re not hiding it behind anything else.

Hot Water: Sounds weird, works wonders. Thins the batter so it bakes up smooth and soft.

4) How to Make Vanilla Velvet Cake

Step 1. Preheat your oven to 350°F. Grease and flour two round cake pans. Or, line them with parchment paper if you’re fancy.

Step 2. In a big bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This is your dry team.

Step 3. In a second bowl, mix buttermilk, oil, eggs, and vanilla. You can use a whisk or a fork—no need to bust out the mixer just yet.

Step 4. Pour the wet into the dry. Stir just until you don’t see any big flour streaks. Lumps? Totally fine.

Step 5. Add the hot water and gently stir until smooth. Don’t panic if it looks runny—it’s supposed to.

Step 6. Pour the batter into your pans and slide them into the oven. Bake for about 30 minutes. Start checking around the 28-minute mark. A toothpick should come out clean or with a few crumbs.

Step 7. Let the cakes cool in the pans for 10 minutes. Then turn them out onto a rack to cool completely before frosting.

5) Tips for Making Vanilla Velvet Cake

If your cake always ends up dry, you might be overmixing. Stir just enough to bring everything together, then walk away. Overworked batter gets tough, and nobody wants that. Let the cake be tender, not tense.

Use fresh baking powder and baking soda. If they’re older than six months, toss them. Flat cake is a sad cake. Also, don’t swap the buttermilk unless it’s an emergency. If you must, add a tablespoon of vinegar or lemon juice to regular milk and let it sit a few minutes before using.

Lastly, don’t rush the cooling process. Warm cake and frosting are not friends. You’ll end up with frosting slides instead of frosted layers. Chill your cake (and maybe yourself) and let it come to room temp before decorating.

6) Making Vanilla Velvet Cake Ahead of Time

Baking ahead can be a lifesaver when you’re juggling a busy week or prepping for a party. Good news—this cake loves the fridge. Make the layers a day or two early, wrap them tightly, and they’ll stay moist until you’re ready to frost.

If you’re going all-in with frosting, hold off until the day you’re serving. Buttercream holds well, but it’s freshest when made same-day. Or keep it simple and dust with powdered sugar right before guests arrive. Still delicious, still low effort.

You can even freeze the layers. Just wrap each one in plastic wrap, then foil. Label and freeze for up to three months. Thaw at room temp before decorating. Emergency dessert? Solved.

7) Storing Leftover Vanilla Velvet Cake

Once cooled and frosted, this cake will keep well at room temperature for up to two days—just cover it with a cake dome or wrap it lightly in plastic. If you need it to last longer, pop it in the fridge. It’ll stay tasty for up to five days, though it’s best eaten sooner than later.

When chilling, let slices come back to room temp before eating. Cold cake can dull the flavor and texture. And nobody wants a fridge-sponge cake. For longer storage, freeze slices individually and thaw as needed. Emergency sweet tooth, handled.

Pro tip? Always keep a secret slice hidden in the back of the fridge. You never know when the craving hits.

8) Try these Cakes next!

9) Vanilla Velvet Cake Recipe