If you're searching for the ultimate vanilla cake recipe, you’re in the right place. This is the only vanilla cake recipe you'll ever need — soft, moist, flavorful, and perfect for any occasion, from birthdays to weddings.
Ingredients you will need
For the sponge cake
Cake flour: You can use all-purpose flour, but the cake will be slightly less tender. You can make a cake flour substitute by replacing 2 tablespoons of every cup of flour with cornstarch.
Baking powder
Vegetable oil: Use a neutral oil like canola or sunflower seed oil.
Whole milk: Should be at room temperature.
Eggs: 3 large eggs, separated, at room temperature.
Vanilla extract: Or use vanilla paste for a more authentic vanilla flavor.
Salt
Cream of tartar: If you don’t have cream of tartar, use lemon juice instead.
Sugar: White granulated sugar.
For the frosting
Mascarpone cheese: Balances out the saltiness of cream cheese and lets the vanilla flavor shine. If preferred, replace mascarpone with cream cheese — you'll need 600g of cream cheese in total.
Cream cheese: I use original Philadelphia cream cheese.
Heavy cream
Powdered sugar
Vanilla extract
Cooking tips
Measure your ingredients accurately: Baking is a science. Always use a kitchen scale if possible for the most accurate measurements.
Whip egg whites to stiff peaks: Properly whipped egg whites should stand tall without collapsing and look glossy. This helps create a fluffy, airy sponge.
Fold gently: When combining the whipped egg whites into the batter, use a soft folding motion rather than stirring. This keeps the batter light and prevents deflating all the air you worked so hard to whip in.
Don't open the oven too early: Resist the urge to peek. Opening the oven too soon can cause your cake to collapse.
Chill before frosting: Cold cake layers are much easier to frost neatly. Refrigerating them also locks in moisture.
Looking for more easy and delicious cake recipes? Check out this Pumpkin cake, this Chocolate fudge cake, or this decadent Castella cake.
How to make vanilla cake
Prepare your pans and preheat the oven: Preheat to 160C (325F) and line the pans, keeping the sides ungreased.
Whip the egg whites: Beat with cream of tartar and sugar until stiff peaks form.
Mix the yolks and wet ingredients: Whisk egg yolks, sugar, vanilla, oil, and milk until emulsified.
Sift and fold: Sift the dry ingredients into the yolk mixture and gently fold in the egg whites.
Bake the cake layers: Pour into pans, remove air bubbles, and bake for 30–35 minutes.
Cool and chill: Cool slightly, wrap, and refrigerate.
Make the frosting: Whip mascarpone, cream cheese, powdered sugar, vanilla, and cream until fluffy.
Assemble the cake: Layer with frosting, crumb-coat, chill, then apply the final layer.
Possible variations
Turn it into a lemon vanilla cake: Add 1 tablespoon of lemon zest to the cake batter and 1 tablespoon of lemon juice to the frosting for a refreshing citrus flavor.
Berry-filled vanilla cake: Add a layer of fresh strawberries, blueberries, or raspberries between the cake layers along with the frosting for a summery version of vanilla cake.
Layer with jam or salted caramel: Spread a thin layer of a berry jam, or Salted caramel between the cake layers along with the frosting.
Storing and freezing tips
Store this vanilla cake in the refrigerator, covered, for up to 4 days.
To freeze, wrap cooled cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before assembling and decorating.
Recipe card
Vanilla Cake Recipe
Equipment
- Digital kitchen scale
- 2 Mixing bowls
- Stand mixer or hand mixer with a whisk attachment or a hand mixer
- Rubber spatula
- Whisk
- 3 6" (15cm) cake pans
- Parchment paper
- Plastic wrap
Ingredients
For the sponge
- 100 g cake flour
- 1 teaspoon baking powder
- 50 g vegetable oil
- 75 ml whole milk at room temperature
- 3 large eggs yolks and whites separated
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ teaspoon cream of tartar or lemon juice
- 130 g white sugar 50g for egg yolks and 80g to whip egg whites
For the frosting
- 300 g mascarpone cheese cold
- 300 ml cream cheese cold
- 120 ml heavy cream cold
- 90 g powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the sponge
- Preheat your oven to 160C (325F) and prepare three 6” (15cm) cake pans by lining the bottoms with parchment paper. Keep the sides ungreased.
- In the bowl of a stand mixer fitted with a whisk attachment (or using a hand mixer and a bowl), add the egg whites, cream of tartar, and 80g of sugar. Whip on medium-high speed to stiff peaks.
- In a separate bowl, add the egg yolks, the remaining 50g of sugar, and vanilla extract. Whisk until the mixture is pale yellow. Then, add the oil and milk and whisk to a homogeneous consistency.
- Sift the flour, baking powder, and salt into the egg yolk mixture in 2–3 batches, whisking in between each addition until you have a smooth, lump-free batter.
- Using a rubber spatula, fold ⅓ of the egg white mixture into the egg yolk mixture until well combined.
- Then, add the remaining egg whites and gently fold until the batter reaches a homogeneous consistency.
- Pour the cake batter into the prepared pans and tap them several times against a flat surface to remove large air bubbles. Additionally, run a knife or a long toothpick through the batter to eliminate any remaining large air bubbles.
- Bake for approximately 30–35 minutes, or until the top is springy to the touch and golden brown. A toothpick inserted into the center should come out clean. Do not open the oven during the first 30 minutes of baking.
- Remove from the oven and let the cakes cool until you can safely handle the pans.
- Run an offset spatula along the sides of each pan to release the cakes. Wrap the cakes in plastic wrap (while they are still a bit warm) and refrigerate until cold.
For the cream
- Place all the ingredients in the bowl of a stand mixer fitted with a whisk attachment (or use a hand mixer). Mix on low speed until no dry powdered sugar remains. Then, beat on medium speed to a homogeneous consistency. Scrape down the sides of the bowl and continue beating until thick and fluffy.
- Assembling the cake
- Place the first cake layer on a plate and add ¼ of the cream on top. Spread evenly and place the second layer on top. Repeat the process.
- Place the final cake layer on top and spread cream over the top and sides of the cake as a crumb coat. Refrigerate the cake for 2 hours. You can also wrap the cake in plastic wrap and leave it in the fridge overnight to assemble the next day. In that case, keep the remaining cream in a sealed piping bag in the fridge.
- When well chilled, apply the final frosting and decorate to your taste. I went for a semi-naked look and used the remaining cream for piping decorations on top of the cake. Refrigerate for 4 hours or overnight before serving.
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