There’s something quietly comforting about a vanilla cake that’s perfectly moist. This cake isn’t just dessert; it’s the backdrop for afternoons spent with old books, or the reason to pause and savor a moment you didn’t expect to need. I remember the last time I made it, the kitchen smelled like warm vanilla and butter, soft and inviting. I was halfway through decorating when the phone rang, and in that brief distraction, I knocked over a bit of the frosting—but honestly, it just made the cake feel more homemade, more real.

It’s the kind of cake that doesn’t demand fancy frosting or decorations. Instead, it lets the subtle richness of vanilla shine through, wrapped in a crumb that’s tender enough to melt in your mouth but sturdy enough to hold its shape nicely. Sometimes, I find that simple is best — and that’s what this cake embraces.

Soft, tender crumb that stays moist for days — though it’s usually gone before then.
Rich vanilla flavor that’s not overpowering but just right for any occasion.
Simple to make, with no need for unusual ingredients or complicated techniques.
It’s simple — and that’s kind of the point. This cake feels like a warm hug, not a showstopper.

If you’re hesitant about baking from scratch, this recipe gently guides you through the process without rushing. It’s forgiving when you’re multitasking or when your kitchen timer isn’t perfectly set. That little imperfection in timing or texture? It just adds character.

Moist Vanilla Cake

Print Recipe

A classic moist vanilla cake perfect for any celebration or dessert craving. This recipe yields a tender, fluffy cake with rich vanilla flavor and a soft crumb.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 12

Ingredients

Scale

2 1/2 cups (312 grams) all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (226 grams) unsalted butter, softened
1 3/4 cups (350 grams) granulated sugar
4 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup (240 ml) whole milk, at room temperature

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened unsalted butter with an electric mixer on medium speed until creamy, about 1 minute.
Gradually add the granulated sugar to the butter and beat on medium-high speed until light and fluffy, about 3 to 4 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the pure vanilla extract.
With the mixer on low speed, alternately add the dry ingredients and the whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes.
Run a knife around the edges to loosen the cakes, then invert them onto wire racks to cool completely before frosting.

Kitchen notes: You don’t need anything fancy to bake this cake — just a couple of standard round pans and a mixer will do. I sometimes swap whole milk for buttermilk for a slight tang, but I haven’t tested it with plant-based milk yet, so results may vary. For serving, a simple dusting of powdered sugar or a smear of homemade buttercream is enough, but fresh berries or a drizzle of honey can also add a nice touch. If you want to switch things up, you could try adding a hint of lemon zest or folding in some toasted nuts, though I find the classic version hard to beat.

FAQ

Can I make this cake ahead of time?
Absolutely. It keeps well wrapped at room temperature for a day or two, and you can freeze it if you want to prepare in advance.

Is this recipe suitable for beginners?
Yes, it’s straightforward and doesn’t require any advanced baking skills.

What’s the best way to store leftovers?
Wrap tightly and keep at room temperature for a couple of days, or freeze for longer storage.

Ready to bake this tender, moist vanilla cake and make your next celebration—or just a quiet afternoon—feel a little sweeter? Save it, print it, and get mixing!