Vanilla Cake (The Best)
Vanilla Cake (The Best)
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Vanilla Cake (The Best)

35 MIN
55 MIN
2 H
This easy vanilla cake is the best and the only recipe you will need!



  1. With the rack in the middle position, preheat the oven to 350 °F (180 °C). Butter two 8-inch (20-cm) springform pans and line the bottom with parchment paper. Set aside.
  2. In a bowl, combine the flour, baking powder, and salt. Set aside.
  3. In another bowl, beat the eggs, sugar, and vanilla with an electric mixer for 10 minutes or until thick, pale and triple in volume. Drizzle in the oil while beating.
  4. At low speed, add the dry ingredients alternately with the milk until the batter is smooth. Divide the batter into the pans and bake for 50 to 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Remove from the pans and let completely cool on a wire rack. If necessary, cut and remove the cake tops to level each cake before frosting.

Good with...


  1. Merci beaucoup Monsieur pour votre passion et commitment pour les recettes nostalgie et chaud de Coeur. XOXO

  2. Can I use cake flour and omit the baking powder? Also its definitely tablespoon and not teaspoon? Some of the reviews have me hesitant that it's going to taste too much like baking powder

  3. I have tried tons of vanilla cake recipes over the years but none were just what I was looking for. Until this one. It’s fluffy, moist but not fragile. Springy and soft. I baked mine as cupcakes, they were ready in 18 minutes. About beating the eggs — mine took 15 minutes to get the ribbons. I wonder if some of the commenters who got dense results needed longer beating. Also, I folded in the dry ingredients and milk by hand (dry, milk, dry, milk, dry) taking lots of care not to deflate the egg mixture.

  4. Followed instructions however some minor changes. No eggs. I used soymilk, becel vegan margarine, 1 3/4 cups sugar, add 1/4 tsp almond extract, 2 tsps lemon juice. I used a toaster broiler oven, baked at 350C at approx 35 mins each cake. Frosting for middle layer was pink used beet/cherry juice. Outside frosting white made with tbsp of cream cheese. Looks and taste great.

  5. the taste is really good, but my case took more time to be cooked

  6. Amazing recipe , so easy !

  7. Continuing - results.. Pans were set on two half-sheet trays for baking All domed slightly The 6 3" high pans filled with these masses of batter: 150 g x 2 - excellent 200 g x 2 - excellent 250 g x 1 - outsides rose a bit too much, but acceptable 300 g x 1 - outside had over-risen, hard crusty edge. Pan was overfilled. Next time maybe 275 F on convection, or use cake strips. This is a fantastic, fine grained, moist cake with good structure and flavour. My new vanilla go-to. Cakes

  8. Used as an inexpensive test recipe for new aluminum pans, 4" diam x 3" high. Control pan is a 4" diam x 2" high steel springform, normally filled with 150 g. of batter. The 6 3" high pans were filled with these masses of batter: 150 g x 2 200 g x 2 250 g x 1 300 g x 1 (too much, eared in a bit) Convection bake, 300 F, for approx 30 minutes, rotate horiz and vert @ 15 min, 27 - 40 min total.

  9. Great Recipe, I run a cake business from home and was looking for a go to vanilla cake recipe. Its very moist and also fluffy. I baked 2 cakes at 180 as per the recipe and 2 at 160 (my usual temp for cakes) The cakes baked at 160 turned out alot better! :)

  10. Excellent recipe, I will be using Swiss meringue butter cream for frosting and crumb coating, my question is this cake good for covering with marshmallow fondant after frosting?

  11. Hi I'm wondering if this recipe would be a good fit for a Winton giant cupcake pan. Is it dense enough to be able to hold the top up without crushing the bottom.

  12. This is my entire family’s go-to vanilla cake...and I sell cakes as a business. Do not let the negative reviews deter you. This is a tasty, lovely moist a previous reviewer said, take your time and thoroughly mix the ingredients, drizzling in the oil until it is totally emulsified. This one is a winner! Thanks, Ricardo.

  13. I made the cake twice. It doesn't matter how much vanilla I add to it, it still tastes like flour. It is not a fluffy, moist cake. It is more in the dense side and it is dry.

  14. Just made this cake for my goddaughters birthday and I have to say it is one of the best cakes I've every made. Did not change the recipes and it turned out amazing.

  15. This took so long to cook, Too long. I don,t have that time

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.