This vanilla cake is plush, soft, and incredibly moist with a delicate crumb and rich buttery flavor. Using a Japanese-inspired technique of whipping eggs for maximum aeration combined with the richness of a classic butter cake, this recipe creates a bakery-style vanilla cake that stays fresh for up to four days. Perfect for birthdays, celebrations, or simply enjoying a beautiful homemade dessert.
Why You’ll Love This Recipe
Stays moist and fresh for up to 4 days without drying out
Light, fluffy texture with an even, velvety crumb
Beautiful vanilla and butter flavor without feeling greasy
Bakes flat with minimal doming, ideal for layered cakes
Works perfectly for cupcakes or sheet cakes
Not overly sweet, making it ideal for pairing with different frostings
Stable enough to hold layered fillings, cream, or fruit
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Vanilla Cake:
2 cups (250 g) plain / all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
4 large eggs (200–220 g with shell, at room temperature)
1 1/2 cups (300 g) caster or superfine sugar
115 g (1/2 cup) unsalted butter, cubed
1 cup (240 ml) full-fat milk
3 teaspoons vanilla extract
3 teaspoons vegetable or canola oil
For the Vanilla Buttercream:
225 g (1 cup) unsalted butter, softened
500 g (4 cups) powdered sugar, sifted
3 teaspoons vanilla extract
2 to 4 tablespoons milk
Directions
Preheat oven to 180°C (350°F) or 160°C fan. Grease and line two 20 cm (8-inch) round cake pans with parchment paper.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a stand mixer fitted with a whisk attachment, beat the eggs for 30 seconds on medium-high speed.
Slowly pour in the sugar over 45 seconds while continuing to beat.
Increase speed and beat for 7 minutes until the mixture becomes pale, thick, glossy, and triples in volume.
Reduce speed to low. Add the flour mixture in three additions, mixing for about 5 seconds between each addition. Mix only until just combined.
In a heatproof jug, heat the milk and butter together until the butter melts and the mixture is hot but not boiling. Stir in vanilla extract and oil.
Add about 1 1/2 cups of the whipped egg batter into the hot milk mixture and whisk vigorously until smooth and foamy.
With the mixer on low speed, slowly pour the milk mixture back into the main batter over about 15 seconds. Mix for another 10 seconds until smooth.
Divide the batter evenly between the prepared pans. Tap each pan gently on the counter three times to remove large air bubbles.
Bake for 30 minutes or until golden and a toothpick inserted into the center comes out clean.
Cool in the pans for 15 minutes, then turn out onto a wire rack. For flat layers, cool upside down.
For the buttercream, beat the softened butter for 3 minutes until pale and fluffy. Gradually add powdered sugar in three additions, mixing slowly at first, then beating on high for 3 minutes until fluffy. Add vanilla and milk as needed to achieve a smooth, spreadable consistency.
Frost the cooled cake as desired.
Servings and timing
Servings: 10–12 slices
Preparation time: 20 minutes
Baking time: 30 minutes
Cooling time: 1 hour
Total time: Approximately 1 hour 50 minutes
Variations
Chocolate Version
Replace 1/2 cup of the flour with 1/2 cup unsweetened cocoa powder for a light chocolate variation.
Citrus Twist
Add 1 tablespoon lemon or orange zest to the batter for a bright citrus flavor.
Layered Celebration Cake
Slice each cake layer horizontally to create four thin layers and fill with jam and whipped cream.
Berry Fold-In
Gently fold in 1 cup fresh blueberries coated lightly in flour before baking.
Cupcakes
Divide batter into 24 lined cupcake tins and bake for 18–20 minutes.
Storage/Reheating
Store unfrosted cake layers tightly wrapped in plastic wrap inside an airtight container at room temperature for up to 4 days.
If frosted with buttercream, keep covered at room temperature in a cool environment for up to 3 days. If your kitchen is warm, refrigerate and bring to room temperature for about 1 hour before serving for best texture.
To freeze, wrap unfrosted layers tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature while still wrapped.
Avoid slicing the cake in advance, as exposed edges dry out faster.
FAQs
Why is whipping the eggs so important?
Whipping the eggs incorporates air, which helps create a light and fluffy texture without relying solely on chemical leavening.
Can I use self-raising flour?
No, self-raising flour changes the balance of leavening and can affect the cake’s rise and texture.
Can I make this cake in one large pan?
Yes, but ensure the pan is not overfilled. Adjust baking time accordingly and test for doneness with a toothpick.
Why does the milk need to be hot?
Hot milk helps maintain aeration and contributes to a softer crumb structure.
Can I use low-fat milk?
Yes, but full-fat milk produces a more tender and moist crumb.
How do I know when the eggs are beaten enough?
The mixture should be pale, thick, glossy, and leave ribbons that briefly sit on the surface before dissolving.
Can I make this cake ahead of time?
Yes, it actually holds moisture exceptionally well for several days when stored properly.
Why did my cake turn out dense?
Common causes include under-whipped eggs, expired baking powder, or overmixing after adding flour.
Can I use this recipe for cupcakes?
Yes, it makes about 24 cupcakes. Bake for 18–20 minutes.
What frosting pairs best with this cake?
Classic vanilla buttercream, chocolate buttercream, whipped cream with berries, or a light glaze all complement this cake beautifully.
Conclusion
This vanilla cake combines the lightness of Japanese sponge techniques with the rich flavor of a traditional butter cake. The result is an exceptionally soft, moist cake that stays fresh for days while maintaining structure for layering and decorating. Whether served simply dusted with powdered sugar or dressed up with buttercream and fresh fruit, this is a reliable, bakery-quality vanilla cake you’ll turn to again and again.
An exceptionally soft and plush vanilla cake that combines whipped-egg aeration with the richness of a butter cake. Moist, tender, and bakery-style, it stays fresh for up to four days and is perfect for layering, celebrations, or everyday enjoyment.
Ingredients
Vanilla Cake: 2 cups (250 g) all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
4 large eggs (room temperature)
1 1/2 cups (300 g) caster or superfine sugar
115 g (1/2 cup) unsalted butter, cubed
1 cup (240 ml) full-fat milk
3 teaspoons vanilla extract
3 teaspoons vegetable or canola oil
Vanilla Buttercream: 225 g (1 cup) unsalted butter, softened
500 g (4 cups) powdered sugar, sifted
3 teaspoons vanilla extract
2 to 4 tablespoons milk
Instructions
Preheat oven to 350°F (180°C) or 320°F (160°C fan). Grease and line two 8-inch (20 cm) round cake pans.
Whisk together flour, baking powder, and salt. Set aside.
In a stand mixer, beat eggs for 30 seconds on medium-high speed.
Gradually add sugar over 45 seconds while beating.
Increase speed and whip for 7 minutes until pale, thick, and tripled in volume.
Reduce speed to low and add flour mixture in three additions, mixing briefly until just combined.
Heat milk and butter until butter melts and mixture is hot but not boiling. Stir in vanilla and oil.
Whisk 1 1/2 cups of batter into the hot milk mixture until smooth.
With mixer on low, slowly pour milk mixture back into main batter and mix briefly until smooth.
Divide batter evenly between pans and tap gently to remove large air bubbles.
Bake for 30 minutes or until golden and a toothpick inserted comes out clean.
Cool 15 minutes in pans, then invert onto a rack to cool completely.
For buttercream, beat butter for 3 minutes until pale. Gradually add powdered sugar, then beat until fluffy. Add vanilla and milk to desired consistency.
Frost cooled cake as desired.
Notes
Whipping eggs properly is essential for a light, airy texture.
Hot milk helps create a softer, finer crumb.
Do not overmix after adding flour to prevent density.
Unfrosted layers stay moist at room temperature up to 4 days when wrapped well.
Recipe makes about 24 cupcakes; bake 18–20 minutes.
