This vanilla butter cake recipe makes two soft, moist vanilla layers finished with creamy vanilla buttercream and rainbow sprinkles. The cake uses both butter and a little vegetable oil for a tender crumb, with vanilla extract plus vanilla bean or vanilla bean paste for a deeper vanilla flavor.
The mixing method is a little different from a traditional creamed-butter cake. Instead of beating butter and sugar until fluffy, the water, sugar, butter, oil, and vanilla are gently warmed together first. After that mixture cools slightly, the eggs go in and everything is whisked into the dry ingredients to make a thin, smooth batter.
If you’re planning a celebration cake, my Red Velvet Cake is another two-layer option. For something richer, try my Easy Chocolate Filled Cake, while this Easy Lemon Cake is bright and citrusy. My Italian Almond Cake is another simple cake when you want an almond-forward dessert.
A Different Way to Make a Soft Vanilla Layer Cake
This recipe doesn’t use the classic creaming method.
Instead, sugar, butter, oil, water, and vanilla are gently heated until the butter melts and the sugar begins to dissolve.
That warm mixture rests for about 10 minutes before the eggs are added.
Once it’s combined with the flour mixture, the batter will look noticeably thinner than some traditional vanilla cake batters.
That’s expected for this recipe, so don’t add extra flour just because it looks loose.
Table of contents
Ingredients You Need
Let’s Make Vanilla Butter Cake
- Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a saucepan, combine the water, granulated sugar, unsalted butter, vegetable oil, vanilla extract, and vanilla bean or vanilla bean paste. Warm over medium heat until the butter melts and the sugar begins to dissolve. Do not boil hard.
- Let the warm mixture cool for about 10 minutes so it is not too hot for the eggs.
- Whisk the eggs in a small bowl. Slowly add them to the warm vanilla mixture, whisking constantly.
- Pour the wet mixture into the dry ingredients. Whisk until the batter is smooth and no dry flour pockets remain. The batter will be thin.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25 to 30 minutes, or until the cakes are lightly golden and a toothpick inserted in the center comes out clean.
- Let the cake layers cool in the pans for 10 to 15 minutes, then turn them out onto a wire rack. Cool completely before frosting.
- Make the buttercream. Beat the room-temperature butter until smooth and creamy.
- Add the powdered sugar gradually, mixing on low speed at first. Add the vanilla extract and 2 tablespoons of cream, half and half, or milk. Beat until fluffy, adding another tablespoon of liquid if needed.
- Place one cooled cake layer on a serving plate or cake stand. Spread buttercream over the top.
- Add the second cake layer. Frost the top and sides with the remaining buttercream.
- Decorate with rainbow sprinkles around the top edge and base of the cake, if using. Slice and serve.
Why Is My Vanilla Cake Batter So Thin
For this recipe, a thin batter is normal.
There are 2 cups of water in the formula, and the butter is melted into the liquid instead of being whipped with the sugar.
That means the batter won’t resemble a thick creamed-butter cake batter.
Don’t compensate by adding extra flour.
Use the tested 281 g flour and divide the batter between the two 8-inch pans as written.
Common Mistakes to Avoid
Trying to cream the butter and sugar. That isn’t the method used in this recipe. The butter and sugar are warmed with water, oil, and vanilla.
Adding the eggs while the liquid is still very hot. Give the mixture the tested 10-minute cool first.
Adding extra flour because the batter looks thin. Thin batter is expected.
Packing the flour into measuring cups. Use the 281 g weight when possible.
Boiling the butter mixture hard. You only need enough heat to melt the butter and begin dissolving the sugar.
Overmixing after flour is incorporated. Once everything is smooth and no dry pockets remain, stop.
Frosting warm cake. Even slightly warm layers can melt the buttercream.
Adding all 3 tablespoons of cream to the frosting immediately. Begin with 2 and adjust only if needed.
Assuming a 9×13 pan uses the same bake time. Your tested recipe is for two 8-inch round pans, so I would remove the current 9×13 FAQ unless that variation has been tested separately.
What to Serve with Vanilla Cake
Vanilla cake works especially well with simple fresh flavors.
My favorite options are strawberries, raspberries, blueberries, vanilla ice cream, coffee, black tea, or cold milk.
If you’re serving it for a birthday, the buttercream and sprinkles are already enough decoration — you don’t need to load the plate with additional sweet toppings.
For me: vanilla cake + fresh strawberries + coffee.
FAQs
Yes. Bake the cake layers one day ahead, wrap them well, and keep them at room temperature. Frost the cake the next day.
This recipe is written with water, which keeps the batter light and lets the vanilla flavor stand out. Milk may make the crumb a little richer, but it can slightly change the texture.
The batter is supposed to be thin because of the warm water-butter mixture. As long as the flour is fully mixed in, it will bake into soft layers.
Can I use vanilla extract instead of vanilla bean paste?
Yes. Use 1 tablespoon vanilla extract if you do not have vanilla bean paste or a vanilla bean.
Yes, you can bake it in a greased 9×13-inch pan. Start checking around 30 minutes, and bake until a toothpick comes out clean.
Because it has buttercream, refrigeration is best if you are keeping it longer than a few hours. Let it soften at room temperature before serving.
More Recipes You Will Like
Vanilla Butter Cake with Vanilla Buttercream
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease two 8-inch round pans and line the bottoms with parchment.
- Whisk together the flour, baking powder, baking soda, and salt.
- Combine the water, sugar, butter, vegetable oil, vanilla extract, and vanilla bean or paste in a saucepan.
- Warm over medium heat until the butter melts and the sugar begins to dissolve. Do not boil hard.
- Cool the mixture for about 10 minutes.
- Whisk the eggs separately, then slowly whisk them into the warm vanilla mixture.
- Pour the wet mixture into the dry ingredients and whisk until smooth. The batter will be thin.
- Divide evenly between the pans.
- Bake for 25–30 minutes, until lightly golden and a toothpick inserted into the center comes out clean.
- Cool in the pans for 10–15 minutes, then transfer to wire racks and cool completely.
- Beat the room-temperature butter until smooth.
- Gradually beat in the powdered sugar.
- Add the vanilla and 2 tablespoons cream, half-and-half, or milk. Add the final tablespoon only if needed.
- Spread frosting over the first cake layer, add the second layer, then frost the top and sides.
- Decorate with sprinkles if desired.
Nutrition
Video
Notes
- Let the warm liquid mixture cool before adding the eggs.
- Use fresh baking powder and baking soda for the best rise.
- Use fresh baking powder and baking soda for the best rise.
- f the buttercream is too thick, add cream or milk 1 teaspoon at a time.
- If it is too soft, add a little more powdered sugar.
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