Deliciously moist vanilla cake, perfect for any celebration.

Best Vanilla Cake Recipe – Stays Moist for 4 Days!

ByCasey Monroe

Why Make This Recipe

This vanilla cake is truly special. It remains moist for up to four days, making it perfect for celebrations and gatherings. The flavor and texture are simply delightful. If you’re looking for a crowd-pleaser, this cake won’t disappoint. It’s easy to make and uses simple ingredients, ensuring that you can whip it up any time you need a sweet treat.

How to Make My Best Vanilla Cake

Ingredients:

  • 2 cups plain / all-purpose flour (cake flour OK too, Note 1)
  • 2 1/2 teaspoons baking powder
  • 1/4 tsp cooking salt (kosher salt)
  • 4 large eggs (50 – 55g / 2 oz each, at room temp, Note 3)
  • 1 1/2 cups caster / superfine sugar (granulated/regular OK too, Note 2)
  • 115g / 1/2 cup unsalted butter, cut into 1.5cm / 1/2” cubes (or so)
  • 1 cup milk, full fat (Note 5)
  • 3 tsp vanilla extract, the best you can afford (Note 6)
  • 3 tsp vegetable or canola oil (Note 7)
  • 225g / 2 sticks unsalted butter, softened
  • 500g / 1 lb soft icing sugar / powdered sugar, SIFTED
  • 3 tsp vanilla extract
  • 2 – 4 tbsp milk, to adjust thickness

Directions

Preparation: Preheat your oven to 350°F (175°C) and grease your cake pans.

Combine Dry Ingredients: In a bowl, mix the flour, baking powder, and salt. Set aside.

Beat Eggs Until Aerated: In another bowl, beat the eggs until they are light and fluffy.

Finish Cake Batter: Add the sugar and butter to the eggs. Mix well. Gradually add the milk, vanilla extract, and oil. Slowly mix in the dry ingredients until everything is combined.

Bake: Pour the batter into prepared cake pans and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool & Frost: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack. Once completely cool, frost with vanilla buttercream.

Vanilla Buttercream: Beat the softened butter until creamy. Gradually add the sifted icing sugar and vanilla extract. Mix in enough milk to reach your desired thickness.

How to Serve My Best Vanilla Cake

Cut the cake into slices and serve on a nice plate. It can be enjoyed on its own or paired with a scoop of ice cream or fresh fruit for a lovely dessert.

How to Store My Best Vanilla Cake

Store the cake in an airtight container at room temperature. It will stay moist for up to four days. If you want to keep it longer, you can refrigerate it, but be sure to cover it well to prevent it from drying out.

Tips to Make My Best Vanilla Cake

  1. Ensure your ingredients are at room temperature for the best mixing results.
  2. Do not overmix the batter; mix just until combined.
  3. Sift the powdered sugar for a smoother buttercream.

Variation

You can add chocolate chips to the cake batter for a delicious chocolate twist. Alternatively, try using lemon or almond extract for a different flavor profile.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but the texture might be denser. You may need to adjust the liquid slightly.

2. How do I know when my cake is done?
A toothpick inserted into the center should come out clean or with a few crumbs attached, but no wet batter.

3. Can I freeze this cake?
Yes, you can freeze the cake. Make sure it is well wrapped in plastic wrap and then in aluminum foil. It should keep well for up to 3 months.