This is the PERFECT vanilla cake recipe that has literally saved me from so many baking disasters.

After trying about a million recipes and having my fair share of dry, dense cake fails, this soft and fluffy vanilla cake is the holy grail.

If your looking for that perfect cake for special occasions, this is seriously THE ONE.

I made this for my oldest daughters end-of-year soccer banquet last month and the team moms were all asking for the recipe.

This white cake works amazing for birthday parties, graduation celebrations, and even wedding cakes.

No fancy techniques or weird ingredients you have to order online and pay a fortune for shipping.

Just basic pantry stuff you probably already have.

Let me show you how to make this cake that will have everyone thinking you took professional baking classes.

Ingredients for Easy Vanilla Cake

For this amazing vanilla cake youll need:

Flour: I use cake flour for the lightest most tender texture.
Eggs: Specifically egg whites which add moisture (since theyre liquid) while also helping with structure and leavening.
Butter: Make sure its softened but not melty.
Sugar: Sugar actually helps make the cake tender by weakening the flour proteins and it locks in moisture too.
Sour cream: The secret ingredient to make your vanilla cake unbelieable!
Vanilla
Baking powder and baking soda

Ingredients for your buttercream frosting:

Butter at room temperature
Shortening (Crisco kind works best)
Powered sugar
Milk
Vanilla

When making this batter, it’s best to use the creaming method.

The creaming method means you beat the butter and sugar together first until its light and fluffy before adding any other ingredients.

You want to beat them for a good 3-5 minutes until the mixture looks almost white and super fluffy.

Those little air pockets are what give you that perfect cake texture that looks like something from a fancy bakery instead of the dense bricks I used to make before I learned this technique!

This step is worth every extra minute for a cake that will have everyone asking for your secret recipe!

How to Make Your Fluffy Vanilla Cake Recipe

Prep Work:

Preheat your oven to 350°F/177°C. I usually set a timer on my phone to make sure the oven is fully heated before the batter goes in.
Butter and flour three 6-inch cake tins and line with parchment paper. This triple protection method saved me after the “stuck cake disaster” at my youngest’s 6th birthday when half the cake stayed in the pan! The parchment paper is non-negotiable in my kitchen now.

Making the Batter:

Combine all the dry ingredients (cake flour, salt, baking powder and baking soda) in a medium bowl, whisk together and set aside.
In a small bowl, mix the milk, sour cream and vanilla together. Set aside. The sour cream is the secret ingredient that makes this cake so moist!
Using a handheld or stand mixer with the paddle attachment, beat the butter and sugar on medium speed for about 3 minutes until smooth and creamy. THIS STEP IS CRUCIAL for a fluffy cake! Don’t rush it even when the kids are asking “is it done yet?” every 30 seconds. Scrape down the sides of the bowl with a spatula to make sure everything gets mixed properly.
Whisk the egg whites together with a fork and slowly drizzle them into the mixture. Keep it on low speed until all the egg whites are added and then increase the speed to high for about 1-2 minutes until combined. The mixture might look a little weird and curdled at this point but don’t panic! It will smooth out as you beat it. I freaked out the first time I saw this but trust the process. Scrape down the sides of the bowl again.
On low speed, add half of the dry ingredients and mix until barely incorporated. Then add half of the milk mixture and mix for a few seconds. Then add the remaining dry ingredients mixing for a few seconds and then add the remaining milk mixture.
Turn off the mixer and mix it by hand with a rubber spatula to make sure the batter is combined. DO NOT OVERMIX or youll end up with a tough cake! Just fold gently until you don’t see any more flour streaks.

Baking:

Pour the batter evenly into the pans (about a third of the way full). I use a measuring cup to make sure theyre all even because nothing is worse than layers that don’t match! Bake for about 30-35 minutes until the cakes are cooked. Insert a toothpick into the center of the cake, if it comes out clean then it’s done. My oven runs hot so I always check at 28 minutes just to be safe.
Allow cakes to cool completely (15-20 minutes) and then gently remove them from the pans and let them rest on a wire rack. Patience is key here!

Trust me this vanilla cake is worth every single step.

Its the one that convinced my husband I should definitely keep baking for special occasions (but doesn’t pass it for a weekend treat!).

Can I Use Another Cake Size?

This batter makes three 6-inch cake layers perfectly.

If your planning to use 8-inch pans instead, you’ll only get two layers out of it.

Need a bigger cake with three full 8-inch layers?

Double up on all the ingredients. I do this for the girls birthday parties when we have all their soccer friends over and need to feed a small army of hungry kids!

Any extra batter doesnt go to waste in our house!

Pour it into cupcake liners for some bonus treats.

Remember that larger cakes might need a few extra minutes in the oven.

Keep checking with the toothpick test and don’t just rely on the timer.

Common FAQs

How do I prepare my cake pans?

Here’s my foolproof method:

Grab some room temperature butter (not margarine!) and use your fingers to coat the entire inside of each pan. Don’t forget the sides!
Sprinkle about 3-4 tablespoons of flour into the first pan. Then pick up the pan and tap the sides while rotating it so the flour sticks to all that butter. You want a thin even coating everywhere.
Dump any extra flour into your next pan and repeat the process. When youre done with all pans, just toss whatever flour is left.
Cut circles of parchment paper for the bottom of each pan.

How do I get perfectly flat cake layers?

Luckily this recipe bakes pretty flat on its own which is one reason I love it!

But for super flat layers you can use fabric bands.

You just soak them in water, wrap them around your pans, and they work like magic!

Quick tip: If your going for one of those trendy “naked cakes” where you can see the sides, skip the strips! They prevent the sides from getting that pretty golden brown color.

What are some easy decorating ideas?

Thats the beauty of vanilla cake – it’s basically a blank canvas!

For my middle daughters pet-themed party, we just did a simple buttercream with some cute animal toppers.

For my oldest’s birthday, we did different colored frostings in horizontal stripes which looked way fancier than the effort it took.

You can also do that fault line trend thats all over Pinterest (though mine never looks quite like the pictures).

Or just spread buttercream on top and add fresh berries which is my go-to when I’m running between soccer practices and don’t have time for anything fancy.

Best Vanilla Cake

Print Recipe

Ingredients

2 cups cake flour 280 g
1 teaspoon salt
2 1/2 teaspoon baking powder
1/4 teaspoon baking soda
4 egg whites
2 sticks of butter 226 g – room temperature
1 1/4 cups sugar 280 g
2 tsp vanilla
1 cup milk room temperature
1/2 cup sour cream 125 g room temperature

For Buttercream Frosting

1 cup butter 227 g room temperature
1/2 cup shortening Crisco (100 g)
6 cups sifted powered sugar 750 g
1/4 cup milk
1 tablespoon vanilla

Instructions

Preheat your oven to 350°F/177°C.
Butter and flour three 6-inch cake tins and line with parchment paper.

Making the Batter

Combine all the dry ingredients (cake flour, salt, baking powder and baking soda) in a medium bowl, whisk together and set aside.
In a small bowl, mix the milk, sour cream and vanilla together. Set aside.
Using a handheld or stand mixer with the paddle attachment, beat the butter and sugar on medium speed for about 3 minutes until smooth and creamy. THIS STEP IS CRUCIAL for a fluffy cake!
Whisk the egg whites together with a fork and slowly drizzle them into the mixture. Keep it on low speed until all the egg whites are added and then increase the speed to high for about 1-2 minutes until combined.
On low speed, add half of the dry ingredients and mix until barely incorporated. Then add half of the milk mixture and mix for a few seconds. Then add the remaining dry ingredients mixing for a few seconds and then add the remaining milk mixture.
Turn off the mixer and mix it by hand with a rubber spatula to make sure the batter is combined. DO NOT OVERMIX or youll end up with a tough cake! Just fold gently until you don’t see any more flour streaks.

Baking

Pour the batter evenly into the pans (about a third of the way full). Bake for about 30-35 minutes until the cakes are cooked. Insert a toothpick into the center of the cake, if it comes out clean then it's done.
Allow cakes to cool completely (15-20 minutes) and then gently remove them from the pans and let them rest on a wire rack.

The Best Vanilla White Cake!

I hope you enjoy making this vanilla cake!

It’s delicious, fluffy and moist! Everyone will gush over this yummy white cake!

If you’re itching for a vanilla glazed bread for the holidays, check out my version!

Best Soft & Fluffy Vanilla Cake Recipe (White Cake Recipe)