Sometimes, all I need after a day that felt a bit too long is a slice of something simple but satisfying. This moist vanilla cake fits that craving exactly. It’s not flashy or complicated, but it has this quiet way of making everything feel a little better. The crumb is tender and just the right kind of soft, with a hint of vanilla that reminds me of those cozy afternoons spent in the kitchen as a kid — though, to be honest, I always got a bit distracted halfway through, fiddling with the timer or thinking about what frosting to use.

One afternoon, I remember pulling the cake out of the oven and the warm vanilla aroma filling the house like a gentle hug. I didn’t want to wait for it to cool completely, so I cut a piece while it was still a bit warm. The texture was perfectly moist, not too dense, and the flavor was rich without being overpowering. That moment, fork in hand, with a slightly sticky spot on my finger, was a simple kind of joy. It’s the kind of dessert that’s easy to make feel special, whether it’s a small celebration or just a treat to end the day.

This cake’s texture strikes a nice balance — moist enough to feel indulgent but light enough to keep coming back for more.
It’s simple — and that’s kind of the point. No fuss, just classic flavors done well.
Pairs well with virtually any frosting or even a dusting of powdered sugar if you’re keeping it minimal.
Since it’s made with straightforward ingredients, it’s forgiving if your timing or mixing isn’t perfect.

If you’re a bit nervous about baking, don’t worry — this recipe is pretty straightforward. The only real trick is to be patient with the cooling, though I admit I’m sometimes guilty of sneaking a slice early.

Moist Vanilla Cake

Print Recipe

A classic, moist vanilla cake perfect for any celebration or dessert craving. This recipe yields a tender crumb and rich vanilla flavor that pairs wonderfully with your favorite frosting.

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, sifted
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

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.
In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
Add the eggs one at a time, beating well after each addition to fully incorporate.
Mix in the pure vanilla extract.
With the mixer on low speed, alternately add the dry flour mixture and whole milk to the butter mixture, beginning and ending with the flour mixture. Mix until just 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 of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes.
Run a knife around the edges of the pans to loosen the cakes, then invert them onto wire racks to cool completely before frosting.

Using basic kitchen equipment, you can pull this cake together without stress. I usually bake it in two round pans, but sometimes I throw the batter into a loaf pan if I’m feeling a bit rushed — it changes the baking time, though, so keep an eye on it. For a little twist, I’ve tried swapping some of the milk for buttermilk to add a subtle tang, but I haven’t tested that enough to say it’s a must. Also, adding a touch of almond extract can be interesting, though it shifts the flavor away from pure vanilla. This cake is great on its own or dressed up with fresh berries and whipped cream when I want a light finish.

FAQ

Can I make this cake ahead of time? Absolutely. It keeps well wrapped at room temperature for a couple of days, or you can freeze the layers for longer storage. Just thaw before frosting.

What’s the best way to prevent the cake from drying out? Don’t overbake and make sure to cool the layers completely before wrapping or frosting.

Can I use a different type of flour? I usually stick to all-purpose for this one, but you could experiment with cake flour for an even softer crumb.

Ready to bake up a little comfort? Grab your mixing bowl and enjoy making this moist vanilla cake your own.