Vanilla Cake


Classic vanilla cake recipe - made completely from scratch.

vanilla cake
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
1 cake


  • 1 ½ cups white sugar

  • ½ cup unsalted butter, at room temperature

  • ½ cup canola oil

  • 4 eggs, at room temperature

  • 1 tablespoon vanilla extract

  • 3 cups all-purpose flour

  • 1 tablespoon baking powder

  • ½ teaspoon salt

  • 1 ¼ cups buttermilk


  1. Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of two 9-inch cake pans with parchment paper and lightly grease the sides.

  2. Beat sugar, butter, and oil together in a large bowl with an electric mixer until creamy and well combined. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract.

  3. Combine flour, baking powder, and salt together in another bowl. Alternate mixing flour mixture and buttermilk gently into the butter mixture with a spatula, mixing until just combined after each addition; the batter should be smooth and completely combined but avoid overmixing. Divide batter evenly between the prepared pans.

  4. Bake in the preheated oven until the surface springs back to the touch and a toothpick inserted into the centers comes out mostly clean with a few moist crumbs but no wet batter, 30 to 35 minutes.

Cook's Note:

You may use vegetable oil instead of canola.

Nutrition Facts (per serving)

396 Calories
19g Fat
51g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 396
% Daily Value *
Total Fat 19g 24%
Saturated Fat 6g 31%
Cholesterol 76mg 25%
Sodium 230mg 10%
Total Carbohydrate 51g 18%
Dietary Fiber 1g 3%
Total Sugars 27g
Protein 6g
Vitamin C 0mg 2%
Calcium 91mg 7%
Iron 2mg 10%
Potassium 96mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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