This is the best vanilla cake recipe. It is a moist white layered vanilla bean cake with vanilla bean cream cheese frosting.

One slice of vanilla cake on a plate.

I wanted to make sure that I have a classic vanilla cake recipe on my blog that is better than bakery quality. This cake is a white cake that is super moist and tender. There is vanilla bean paste in the frosting and in the cake batter that gives it the little speckles.
The vanilla cake has this dry milk powder that I think gives it a box cake mix taste without a ton preservatives. It really adds a vanilla cake richness to it.

Cake split open on a marble board.

Tips for making the cake

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make sure to scoop and level off the flour in your measuring cup. If you stick the measuring cup into the flour it will compact it. This results in a more dry cake.
  • Tip 2: The cake has only egg whites in it, this gives it a more white cake look. To combat the missing egg yolks, it is half butter half oil, and it has extra sour cream.
  • Tip 3: If you don’t want to buy vanilla bean paste, you can use regular pure vanilla extract instead.
  • Tip 4: The butter and cream cheese for the cream cheese frosting need to be the same temperature. If one is colder than the other, it can result in your frosting splitting.
Cake batter in a pan.
Make sure the cake batter is even between each cake pan. So you have even layers.
Baked cake layers on a wire rack.
Use a serrated knife to trim the domes off the tops of the cake.

Assembling and Decorating

Frosting on top of cake layer.
Spread 1 cup of frosting on each cake layer.
Decorated cake on a marble board.
I used the edge of an offset icing spatula and spun the cake on a cake turntable to give it this swirl look.
Taking a slice of vanilla cake out.

Save this Recipe!

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

For more classic recipes, try my moist chocolate cake and homemade yellow cake.

One slice of cake standing up on a plate.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

One slice of vanilla cake on a plate.
5 from 1 review

The Best Vanilla Cake

Stephanie Rutherford
This is the best vanilla cake made in an 8 inch cake pan. It is a layered and super soft vanilla bean white cake. It is topped with vanilla bean cream cheese frosting.
Print Recipe Pin Recipe Leave a Review
Prep Time: 45 minutes
Cook Time: 25 minutes
Decorating Time: 1 hour
Total Time: 2 hours 10 minutes
Servings: 16 slices

Ingredients
 
 

Vanilla Cake

  • 3 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 tsp Salt
  • 3 TBSP Dry milk powder
  • 1/2 cup Unsalted butter, room temperature
  • 1/2 cup Oil, canola or vegetable
  • 1 3/4 cup White granulated sugar
  • 1 TBSP Vanilla bean paste
  • 5 Egg whites, room temperature
  • 3/4 cup Sour cream, room temperature or greek yogurt
  • 1 cup Buttermilk, room temperature

Vanilla Bean Cream Cheese Frosting

  • 2 cups Unsalted butter, room temperature
  • 8 oz Cream cheese, room temperature
  • 4 cups Powdered sugar, sifted
  • 1 TBSP Vanilla bean paste

Instructions
 

Vanilla Cake

  • Preheat the oven to 350℉. Spray three 8-inch cake pans with baking nonstick spray. Line the bottoms with parchment paper circles. Spray again. Set aside.
  • In a medium bowl, sift the flour. Add in the baking powder, baking soda, salt, and dry milk powder.
  • Using a mixer in a large bowl, beat the butter, oil, and sugar on high speed for 2 minutes. It will become white in color and fluffy.
  • Add in the egg whites, vanilla bean paste, and sour cream. Mix on medium speed for 1 minute to add some air into the eggs.
  • Add in the dry ingredients and buttermilk. Mix on low speed until just combined. Take off the mixer and use a baking rubber spatula to scrape the bowl and make sure it is all mixed together.
  • Divide the cake batter evenly between the three cake pans. Bake for 25-28 minutes. Bake until a toothpick inserted comes out clean.
  • Let the cakes sit in the hot pans for 10 minutes. Then, transfer to a cooling rack and cool completely before decorating.

Vanilla Bean Cream Cheese Frosting

  • In a large bowl, sift the powdered sugar. Set aside.
  • Using a mixer with a large mixing bowl, beat the butter on high speed for 2 minutes. Scrape the bowl. Add in the cream cheese and beat on high for 1 minute.
  • Add in half of the powdered sugar and mix on low speed until just combined. Next, add in the rest of the powdered sugar and mix on low. Add in the vanilla bean paste and mix on high speed until creamy.

Assembly

  • Use a serrated knife to cut off the domes of the cake.
  • Spread 1 cup of frosting on the first cake layer. Place the second cake layer down and repeat. Add the last layer of the cake with the bottom side facing up.
  • Frost the cake in a light layer of frosting. Freeze for 15 minutes to set the crumb coat layer. Then, frost and decorate the cake.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 3 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 598kcal, Carbohydrates: 78g, Protein: 6g, Fat: 44g, Saturated Fat: 23g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 99mg, Sodium: 307mg, Potassium: 131mg, Fiber: 1g, Sugar: 25g, Vitamin A: 1199IU, Vitamin C: 0.2mg, Calcium: 103mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below!