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

35 MIN
55 MIN
2 H



  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter two 20-cm (8-inch) 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 about 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. hello, can this be made into cupcakes? if so, how many will it make and what are the changes?

  2. This is a great go to recipe. I was a bit sceptical cos of the negative comments and the 1 star rating but I honestly think the proof is in the mixing of the eggs, sugar, vanilla extract and oil. If u get that right then ur all good to go! I mixed eggs n sugar till think n pale bout 8min the drizzled oil n very slowly. Gave it a good couple of bangs before cooking. Dont over cook n dry it out. The end product came out a lil dry my fault tho still delicious had a few little air pockets but no major. Yum!

  3. This recipe is OK as long as you have a good Kitchenaid mixer to beat that butter, oil and eggs to the fluffy peak, it air air air that you need to get fluffy cake

  4. Also, the baking time was off by 15min so idk if it was because of my tweeks or if the degree was incorrect??? If I baked it to time it would have burnt. Could be that I have an electric oven? Idk

  5. I don’t like to make cakes with oil and prefer butter. So I replaced the oil with butter. Added 2 extra Tbsp of butter too. Didn’t follow the directions either as I have my own method. I cream the butter and sugar in stead of this method. Added pecans and caramel bites to it, and sandwiched it together with white chocolate. Without anything added to it, it’s quite bland. I don’t like cakes that are too sugary so the sugar to flour ratio is on point. I prefer a 2:1 ratio though. 1 being sugar, 2 being flour.

  6. I didn't like this recipe much at all. Like others in the comments, I found it quite bland and dense. Only suitable if it is being paired with a lot of toppings! Also, my eggs looks great and the mixture was very smooth so I'm pretty sure I did everything right.

  7. I never make comments but I must here. I made this recipe for my daughter's birthday cake. It was so gross I dumped the entire cake in the garbage thank goodness I made chocolate cupcakes as well.

  8. Love this recipe. The explanations were step by step, easy to follow . Fluffy, moist and delicious.

  9. I used this recipe and baked some cupcakes. To the batter I added a Tbl of sour cream and used half & half. It came out good. Thank you,

  10. Bonjour Ricardo, tout d’abord je te tiens à te remercier pour cette recette car ce gâteau est tout simplement parfait et excellent. Je ne le rate jamais !! :) Je voulais savoir si je peux utilisé ce gâteau pour faire le strawberry shortcake (y’a recette). Penses-tu que ça peut marcher ?? Merci

  11. I made this cake twice. The first time it didn't rise as much as I expected, then I read the recipe again and realised I needed to beat the egg sugar mix for a full 10 minutes! Second cake was AMAZING! So light and fluffy and delicious taste. i am a cake decorator and this is my new go to vanilla cake recipe. Follow the recipe to the dot and you can't go wrong!

  12. I have made this cake at least a dozen times. I have tried different fillings & they have all been great. It's my basic vanilla recipe I go to. I find the key is to whip egg & sugar until it triples in volume as per instruction. Not sure how other users who gave it a 1-star failed to make it. It wasn't that hard, I had no air holes or dryness.

  13. Directions are incomplete. When do you add the oil?

  14. I did one 9x13 pan, 40 min, 350F. The cake tastes good, is moist, and has a perfect dense texture, easy to cut if you need, and work with fillings, frostings. I lightly banged the baking tray on the counter over a towel to get rid of air bubbles before baking, just as others suggested. Will be using this recipe as base, it's pretty easy with good results.

  15. I would suggest only baking for 30 minutes. And my eggs didn't reach that stage even after 15 minutes. But overall a good taste.

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