14 attempts and over 100 eggs later, we finally have a vanilla cake recipe that rivals a box mix. Since we started our page, vanilla cake was one of our most requested recipes. We also love vanilla cake, but find most recipes to be too dry or muffin like. Truthfully, we never found one we felt stood up to the tender texture of a box mix. It took us years to finally develop one that we like even more. It has the same tender texture with stronger vanilla flavor and real ingredients. We finally did it! And can confirm, this is our new favorite vanilla cake.
Vanilla Cake
Ingredients
- 4 cups cake flour 480 g
- 2 teaspoons baking powder 10 ml
- 1 teaspoon baking soda 5 ml
- 1 teaspoon salt 5 ml
- 170 g coconut oil room temperature
- 170 g butter room temperature 1.5 sticks
- 2 ½ cups granulated sugar 500 g
- 8 egg whites
- 2 tablespoons vanilla bean paste
- 2 teaspoons vanilla extract
- 1 teaspoon imitation vanilla extract optional adds nostalgic box cake flavor
- 1 teaspoon almond extract optional adds almond flavor if you don't enjoy this, leave it out
- 2 cups buttermilk 480 ml
Cream Cheese Icing:
- 2 stick butter 226 g or 1 cup
- 1 stick cream cheese 450 g or 2 cups
- 1/2 teaspoon salt
- 1/2 teaspoon almond extract optional
- 2 tablespoons vanilla bean paste or 1 teaspoon vanilla
- 6-8 cups powdered sugar
Instructions
- Preheat the oven to 350°F (180°C). Grease three 8” cake pans and line with parchment
- In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside
- In the base of a stand mixer or in a bowl with a hand mixer, cream together the butter, coconut oil, and sugar until pale, light and fluffy. This will take about 5 minutes on medium high speed. Scrape down the bowl halfway through
- With the mixer still running, slower pour in the egg white and whip for 1-2 minutes until well combined
- Add in the extracts and mix until well combined
- Reduce the mixer speed to low and then add 1/3 of the flour mixture until just combined then add ½ of the buttermilk and repeat the remaining flour and buttermilk, alternating. You should start and end with the dry
- Divide the batter evenly into 3 and place it evenly into the 3 prepared cake pans
- Bake for 35-40 minutes or until a toothpick comes out clean
Icing:
- In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese
- On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
- Add salt, almond extract, and vanilla. Whip until combined
- On low speed, add the powder sugar 1 cup at a time
- Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes)
- Spread icing over the cooled cake in an even layer
Notes
This recipe was adapted from Bravetart. You can buy her wonderful cookbook here
Can this batter be used for cupcakes?
Yes it can! Happy baking.
Do you recommend to store in the fridge or at room temp? Thanks!
We recommend room temperature
Hi
I made this cake and first time added the coconut oil as per the recipe.definitely it made a difference in taste.it was so so good.the texture of the cake was super soft too.
Thank you for sharing great recipes
Can the coconut oil be replaced with a different oil?
It can be replaced with another oil but we find this produces the best taste and texture. happy baking!
hello im just wondering fies the coconut oil give the cake a strong coconut taste ??
It doesn’t! it is barely noticeable to us but we do like coconut
is it refined or unrefined? or can i use either?
Is coconut oil essential? Could I replace it with a neutral-flavored oil like canola oil? Or, if it needs to be solid, replace with vegetable shortening? Thanks!
It can be replaced with another oil but we find this produces the best taste and texture. happy baking!
Can I use 9 inch pans instead or will the cake be too flat?
You can use 9″ that will work!
So we mix the coconut oil solid?
The coconut oil should be room temperature, yes. It should cream together with the butter. happy baking!
Can you do this cake in cupcakes form?
Yes it can be! Happy baking
Beautiful flavor and crumb. I tried 29 vanilla cakes recipes to find the perfect vanilla cake during 2020 and this matches it. Well done. I like the addition of the coconut oil. The crumb seems a bit more tender. More like a cake mix. Great job!
Did you happen to test this recipe with carton egg whites at all? Was there a noticeable difference?
We didn’t although we don’t usually bake with those for cases where the whites need to be whipped. Happy baking!
Thank you so much for sharing this wonderful recipe. I’m looking forward to making this cake soon. I’m a little nervous because you make it look so easy, I haven’t had the best experience in making cakes, so I’m gonna give it my best shot! Thanks again and happy baking!
Tangela (tangietan) on TickTock
Is there a way to use whole eggs instead? I prefer a more yellow cake with the extra fat from the yolks.
We haven’t tried it this way for this recipe. We are working on a yellow cake – hopefully soon!
Can you use this recipe for cupcakes as well instead of a whole cake?
Yes! Happy baking!
This looks amazing. Can’t wait to make it. On the frosting…it’s TWO TABLESPOONS of vanilla bean paste? Seems like a lot, so just checking before making it so I don’t mess up.
Yes! That’s correct.
Hi,
This cake is not it. Taste of almond and nothing else. Trust I used all that vanilla. This recipe could definitely use a 15th trial. Did you even taste the cake? Cake texture is good though…
Hi Bill – Thank you for taking the time to make the recipe and leave feedback, we are so sorry to hear that you did not enjoy the almond taste. In the future know this ingredient can always be left off if you do not enjoy the taste of almond. Happy baking!
This looks delicious! Do you use solid or liquid coconut oil?
We use solid coconut oil!
I halved this recipe exactly and made a 3-layer cake using 6-inch round pans and it turned out absolutely perfect! The most delicious and tender cake I have ever made. Wonderful recipe!
This cake was delicious!! I ended up making a maple brown butter cream cheese frosting with the vanilla cake and it was heaven! The cake is super moist and everything a vanilla cake is!!! Great job! Best cake I’ve tried so far!
Looks good! I am wondering what kind or brand of vanilla bean paste you use? Where can we get it?
We got ours at Costco. Nielsen Massey
Such a good vanilla cake texture. wow.
This looks amazing! Is the coconut oil solid or liquid?
Solid! This gets creamed with the butter
I baked this cake this morning, wrapped the layers and froze them for use at a later date. I had to substitute canola oil for the coconut oil since I didn’t have any. And used 1 tsp “cake batter” extract in place of the almond, but also used the vanilla as directed.
The layers baked up beautifully and you could just feel how tender they were. The smell was incredible. I love the versatility of the recipe using extract of your choice based on personal preference for an easy to make, beautiful cake.
When I frost at a later date, will tag you on instagram.
I loved this recipe and am now thinking I need to try to use it for cupcakes!
1 stick of cream cheese? Is that just the classic 8 oz block of Philadelphia cream cheese. The 450g is confusing because that would be 2 blocks.
Can you substitute the cream cheese for heavy cream/whipping cream?
The won’t turn out the same that way, but you can replace it with a different icing all together!
Around how much did you put in each pan and can you also use one 8 inch pan at a time to make it like reuse it again and again?
Hi! We are not sure of the exact grams of each pan but it is 1/3 of the batter. You can use it again and again just clean between uses. It might take a while though!
Best cake ever made this for my sisters birthday and we ate ever bit!!! Such a soft good texture and can’t wait to make it again!
Hii, can I ask how big your baking pan is?
Can anything be used in place of the coconut oil? I don’t use that in anything so I hate buy a whole jar just for 170g just don’t want waste it bc it is kinda pricey
You can use another oil (e.g., vegetable oil) but it will produce a slightly different taste. Happy baking!
Thanks for the recipe. Can I use self raising flour in place of cake flour.
We haven’t tried it this way! We find the best texture using cake flour.
Can we use a carton of egg whites? Eggs are pricey right now 🙂
Hello,
What is a good substitute for the egg whites?
Can you freeze the layers and frost later?
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When you line the pans with parchment, is it just the bottom or should the sides of the pan be covered too?
Hi,
I would like to make the cake eggless. What can I used instead of the egg whites ?
Hi! We unfortunately don’t have an egg substitute that works well for this recipe.
Hi, could be 4 eggs complete , not 8 eggs whites? Thank you
I never leave recipe reviews, and I almost always modify recipes. Not this one. This recipe is literally perfect just as written. The texture is lovely, it’s perfectly moist and sweet and delightful!
Hello:
Would you please let me know the cooking time if I decided to use this batter for cupcakes? Thank you.
Hi Angie – we haven’t made this with cupcakes yet but would check after around 20 minutes with a toothpick. Happy baking!
how can i half the ingredients for a smaller
cake
can you add strawberries in between each layer?
Definitely! that sounds delicious! Happy baking.
Hi do you know how I can alter the recipe for a 1 layer cake ?
It would be 1/3 of the recipe! Happy bkaing
it says 6-8 cups powdered sugar, how many cups of powdered sugar would you recommend?
We prefer it with 6 so it is not too sweet!