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. 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?

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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

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

  8. 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.

  9. 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.

  10. 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!

  11. Even a healthy dose of good quality vanilla can't save this recipe. With the price of vanilla right now, I feel I wasted about $5 on that alone. Bland and flat tasting. I strayed from my regular recipe and regret it. Good rise, but dense without being moist, yet I took it out thinking it could still use a couple more minutes. The only way to save this cake is to serve a frosting that completely overshadows it.

  12. Hi, Can I halve this recipe? If not what would be the measurements for one cake?

  13. Hello! Is it possible to reduce the amount of sugar in this recipe by one cup or half a cup? And please help me with correct quantities of ingredients if I was to increase number of cups of flour from 3 to 4 or 5 cups

  14. I'm a pro baker / pastry chef, and I occasionally make different recipes at home, just for kicks. This vanilla cake is THE BEST I have ever had. EVER! Hello new wedding cake recipe! I followed the recipe exactly with just a bit of orange zest, and it was moist but fluffy, fantastic flavor, very easy to work with, and just lovely. It's not fast, but it's worth the time. A note: Be sure to beat the eggs, sugar and vanilla for at least 5 min before drizzling in the oil, or it will not be fluffy.

  15. This is the worst white cake I have ever had. It is dense and not moist at all

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