Every baker needs a go-to vanilla cake—the one you can make without stress, second-guessing, or crossed fingers. This Vanilla Cake Never Fails. It’s soft, fluffy, perfectly moist, and comes out right every single time.
Whether you’re baking for a birthday, a last-minute dessert, or just because you want something sweet, this is the kind of recipe you’ll come back to again and again.
Why This Vanilla Cake Is So Reliable
- Always soft and fluffy
- Stays moist for days
- Simple pantry ingredients
- Perfect for beginners
- Works for layers, sheet cakes, or cupcakes
This is the cake I make when I don’t want surprises.
Ingredients You’ll Need
Nothing fancy—just classic baking staples:
- All-purpose flour
- Sugar
- Butter (room temperature)
- Eggs
- Milk
- Vanilla extract
- Baking powder
- Salt
💡 Tip: Use real vanilla extract for the best flavor.
How to Make This Vanilla Cake
Step 1: Prep the Pan
Preheat oven to 350°F (175°C). Grease and line your cake pan(s).
Step 2: Cream Butter & Sugar
Beat butter and sugar together until light and fluffy.
Step 3: Add Eggs & Vanilla
Add eggs one at a time, mixing well after each. Stir in vanilla.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk flour, baking powder, and salt.
Step 5: Combine
Alternate adding dry ingredients and milk to the batter, mixing just until combined.
Step 6: Bake
Pour batter into prepared pan(s) and bake:
- 30–35 minutes for a round or square cake
- Until a toothpick inserted comes out clean
Step 7: Cool & Frost
Let cool completely before frosting or serving.
Tips for a Perfect Vanilla Cake Every Time
- Don’t overmix the batter
- Use room-temperature ingredients
- Measure flour correctly (spoon & level)
- Check doneness early to avoid overbaking
Ways to Use This Cake
This vanilla cake is incredibly versatile:
- Birthday cake with buttercream
- Layer cake with fruit or jam
- Simple dusting of powdered sugar
- Cupcakes for parties
- Base for strawberry shortcake
Storage & Make-Ahead Tips
- Room temperature: Store covered for up to 2 days
- Refrigerate: Up to 5 days
- Freeze: Wrap tightly and freeze unfrosted for up to 2 months
Frequently Asked Questions
Can I use oil instead of butter?
Butter gives the best flavor, but oil can be used for extra moisture.
Can I make this into cupcakes?
Yes! Bake at 350°F for 18–22 minutes.
Why did my cake sink?
Overmixing or opening the oven too early can cause sinking.
Final Thoughts
This Vanilla Cake Never Fails because it’s simple, dependable, and just works. No fancy techniques, no complicated steps—just a classic vanilla cake you can trust every time.
⭐ Save this recipe. It’s the one you’ll reach for again and again.