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Vanilla Cake

February 19, 2025 by Maddie & Jules

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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


vanilla cake
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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 sticks butter 226 g or 1 cup
  • 1 stick cream cheese 226 g or 8 ounces
  • 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
    vanilla cake batter
  • Divide the batter evenly into 3 and place it evenly into the 3 prepared cake pans
    vanilla cake batter
  • 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
vanilla cake

Related posts:

  1. Grandma’s Apple Cake with Cinnamon Browned Butter Cream Cheese Frosting
  2. Strawberry Pretzel Cheesecake
  3. The Bear Chocolate Cupcakes with Chocolate Mousse
  4. 12 Layer Carrot Cake

Filed Under: Cakes, Recipe

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Reader Interactions

Comments

  1. Evelyn

    February 26, 2025 at 3:41 pm

    Can this batter be used for cupcakes?

    • Maddie & Jules

      March 4, 2025 at 6:33 pm

      Yes it can! Happy baking.

    • Bailey

      March 5, 2025 at 3:34 pm

      Do you recommend to store in the fridge or at room temp? Thanks!

      • Maddie & Jules

        March 10, 2025 at 4:48 am

        We recommend room temperature

    • Preethi

      March 16, 2025 at 1:40 am

      5 stars
      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

  2. Karisma

    February 26, 2025 at 8:00 pm

    Can the coconut oil be replaced with a different oil?

    • Maddie & Jules

      March 4, 2025 at 6:33 pm

      It can be replaced with another oil but we find this produces the best taste and texture. happy baking!

      • Alexa

        March 17, 2025 at 9:55 pm

        5 stars
        hello im just wondering fies the coconut oil give the cake a strong coconut taste ??

        • Maddie & Jules

          March 18, 2025 at 2:59 am

          It doesn’t! it is barely noticeable to us but we do like coconut

      • Susan Suchowski

        March 18, 2025 at 12:44 am

        is it refined or unrefined? or can i use either?

  3. Jeff

    February 27, 2025 at 12:43 am

    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!

    • Maddie & Jules

      March 4, 2025 at 6:32 pm

      It can be replaced with another oil but we find this produces the best taste and texture. happy baking!

      • Lauren

        March 5, 2025 at 2:38 pm

        Can I use 9 inch pans instead or will the cake be too flat?

        • Maddie & Jules

          March 10, 2025 at 4:48 am

          You can use 9″ that will work!

  4. Victoria Burns

    February 28, 2025 at 1:10 am

    So we mix the coconut oil solid?

    • Maddie & Jules

      March 4, 2025 at 6:32 pm

      The coconut oil should be room temperature, yes. It should cream together with the butter. happy baking!

  5. Roniquia

    February 28, 2025 at 3:18 am

    Can you do this cake in cupcakes form?

    • Maddie & Jules

      March 4, 2025 at 6:30 pm

      Yes it can be! Happy baking

      • MConstant

        March 10, 2025 at 12:06 am

        5 stars
        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!

  6. Mela

    February 28, 2025 at 4:39 pm

    Did you happen to test this recipe with carton egg whites at all? Was there a noticeable difference?

    • Maddie & Jules

      March 4, 2025 at 6:29 pm

      We didn’t although we don’t usually bake with those for cases where the whites need to be whipped. Happy baking!

  7. Tangela McDaniel

    February 28, 2025 at 6:42 pm

    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

  8. Rachel Wendling

    February 28, 2025 at 7:16 pm

    Is there a way to use whole eggs instead? I prefer a more yellow cake with the extra fat from the yolks.

    • Maddie & Jules

      March 4, 2025 at 6:29 pm

      We haven’t tried it this way for this recipe. We are working on a yellow cake – hopefully soon!

  9. Roniquia

    February 28, 2025 at 8:59 pm

    Can you use this recipe for cupcakes as well instead of a whole cake?

    • Maddie & Jules

      March 4, 2025 at 6:28 pm

      Yes! Happy baking!

  10. Ruth

    March 1, 2025 at 9:20 am

    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.

    • Maddie & Jules

      March 4, 2025 at 6:28 pm

      Yes! That’s correct.

  11. Bill

    March 2, 2025 at 10:10 pm

    2 stars
    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…

    • Maddie & Jules

      March 4, 2025 at 6:28 pm

      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!

      • Mimi

        March 5, 2025 at 9:21 pm

        This looks delicious! Do you use solid or liquid coconut oil?

        • Maddie & Jules

          March 10, 2025 at 4:47 am

          We use solid coconut oil!

  12. Piper

    March 3, 2025 at 8:23 pm

    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!

  13. Alexus

    March 4, 2025 at 2:59 am

    5 stars
    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!

    • Morjana

      March 4, 2025 at 9:33 pm

      5 stars
      Looks good! I am wondering what kind or brand of vanilla bean paste you use? Where can we get it?

      • Maddie & Jules

        March 10, 2025 at 4:49 am

        We got ours at Costco. Nielsen Massey

  14. Jenny

    March 4, 2025 at 6:31 pm

    5 stars
    Such a good vanilla cake texture. wow.

  15. Mimi

    March 4, 2025 at 9:05 pm

    This looks amazing! Is the coconut oil solid or liquid?

    • Maddie & Jules

      March 10, 2025 at 4:49 am

      Solid! This gets creamed with the butter

  16. Julie G

    March 5, 2025 at 7:36 pm

    5 stars
    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!

  17. Abbey

    March 7, 2025 at 12:14 am

    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.

  18. Sorcha Strzala

    March 8, 2025 at 2:10 pm

    Can you substitute the cream cheese for heavy cream/whipping cream?

    • Maddie & Jules

      March 10, 2025 at 4:46 am

      The won’t turn out the same that way, but you can replace it with a different icing all together!

    • Mam

      March 17, 2025 at 10:58 pm

      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?

      • Maddie & Jules

        March 25, 2025 at 10:57 pm

        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!

  19. Caroline

    March 8, 2025 at 8:30 pm

    5 stars
    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!

    • Viktorie

      March 10, 2025 at 3:13 pm

      5 stars
      Hii, can I ask how big your baking pan is?

  20. Mona Henderson

    March 11, 2025 at 7:51 pm

    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

    • Maddie & Jules

      March 13, 2025 at 2:16 pm

      You can use another oil (e.g., vegetable oil) but it will produce a slightly different taste. Happy baking!

  21. Olaide Okono

    March 12, 2025 at 3:01 pm

    Thanks for the recipe. Can I use self raising flour in place of cake flour.

    • Maddie & Jules

      March 18, 2025 at 3:03 am

      We haven’t tried it this way! We find the best texture using cake flour.

  22. Laura

    March 13, 2025 at 2:40 pm

    Can we use a carton of egg whites? Eggs are pricey right now 🙂

  23. Ri

    March 13, 2025 at 2:50 pm

    Hello,

    What is a good substitute for the egg whites?

  24. Candice

    March 14, 2025 at 1:26 am

    Can you freeze the layers and frost later?

  25. Hello

    March 14, 2025 at 4:06 am

    5 stars
    foP OEGFHM Lsfo

  26. Kelly

    March 14, 2025 at 12:45 pm

    When you line the pans with parchment, is it just the bottom or should the sides of the pan be covered too?

  27. Ri

    March 14, 2025 at 2:31 pm

    Hi,
    I would like to make the cake eggless. What can I used instead of the egg whites ?

    • Maddie & Jules

      March 25, 2025 at 10:58 pm

      Hi! We unfortunately don’t have an egg substitute that works well for this recipe.

  28. Mayra

    March 15, 2025 at 12:06 am

    Hi, could be 4 eggs complete , not 8 eggs whites? Thank you

  29. Hailey Rose

    March 16, 2025 at 12:30 am

    5 stars
    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!

  30. Angie Whitmal

    March 17, 2025 at 12:53 am

    Hello:
    Would you please let me know the cooking time if I decided to use this batter for cupcakes? Thank you.

    • Maddie & Jules

      March 25, 2025 at 10:57 pm

      Hi Angie – we haven’t made this with cupcakes yet but would check after around 20 minutes with a toothpick. Happy baking!

  31. abbey

    March 17, 2025 at 11:58 am

    how can i half the ingredients for a smaller
    cake

  32. Elie

    March 18, 2025 at 11:07 pm

    can you add strawberries in between each layer?

    • Maddie & Jules

      March 25, 2025 at 10:55 pm

      Definitely! that sounds delicious! Happy baking.

  33. Emilio

    March 19, 2025 at 12:01 am

    Hi do you know how I can alter the recipe for a 1 layer cake ?

    • Maddie & Jules

      March 25, 2025 at 10:55 pm

      It would be 1/3 of the recipe! Happy bkaing

  34. Elie

    March 19, 2025 at 12:11 am

    it says 6-8 cups powdered sugar, how many cups of powdered sugar would you recommend?

    • Maddie & Jules

      March 25, 2025 at 10:52 pm

      We prefer it with 6 so it is not too sweet!

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