Vanilla Cake Recipes Easy – Soft, Buttery & Totally Irresistible
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.
Servings: 12 slices
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
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry and mix until just combined. Don’t overdo it—lumpy is fine!
- Carefully add the hot water and stir until the batter is smooth. It’ll be thin—don’t worry, that’s the magic.
- Divide the batter between the pans and bake for 28–32 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Frost with your favorite vanilla buttercream or eat plain with a dusting of powdered sugar.