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

  2. Amazing recipe , so easy !

  3. 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

  4. 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.

  5. 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! :)

  6. 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?

  7. 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.

  8. 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.

  9. 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.

  10. 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.

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

  12. I’ve made this cake several times now and I must say it’s the best vanilla cake I’ve ever tasted!

  13. Thanks for posting such a nice blog. I really found it so useful for me. I have read it and really it was nice too. I really appreciate your posting. Keep sharing such a nice food blog. I am always a great food lover.

  14. Amazing cake, I make it every time a cake or cupcakes need to be made. And I've also made for special events! Rating is excellent, and if ever in doubt follow steps extra carefully.

  15. I used this recipe to make 30 cupcakes (baked for 20 minutes) with chocolate ganache frosting for my son's 10th birthday. It was a hit! Having read through the (negative) reviews, I was a bit hesistant giving it a try. Thankfully, my son really wanted vanilla cake so I gave this a go. This would have been a 5 star if the size of the eggs were included with the recipe. I used extra large so the cake was super moist and tasted wonderfully of vanilla!

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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.