There is something undeniably grounding about the scent of pure vanilla drifting through a farmhouse kitchen. It reminds me of early mornings at the market, picking out the freshest eggs and knowing they would soon become something special. This cake captures that simple, sensory joy—a recipe that doesn’t hide behind heavy frostings but stands tall on its own honest flavor.
This is a white velvet style cake that offers the best of both worlds: the rich flavor of butter and the lasting moisture of oil. By mixing the butter directly into the dry ingredients—a technique known as reverse creaming—we create a tender, velvety crumb that stays soft for days. It is the perfect blank canvas for seasonal berries or a simple smear of buttercream.
A Timeless Farmhouse Classic
I love this recipe because it celebrates the beauty of restraint. It is not trying to be anything other than a perfect vanilla cake. The texture is tight yet incredibly soft, making it sturdy enough to stack but delicate enough to melt in your mouth.
We use a mix of oil and butter here. The butter brings that nostalgic, creamy taste we all crave, while the oil ensures the crumb remains moist long after it has cooled. It is a reliable, sturdy recipe that feels right at home on a rustic wooden table, topped with whatever fruit is in season.
Print
Vanilla Cake
- Total Time: 55 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
This elegant vanilla cake features a velvety reverse-creamed crumb and a silky, glossy buttercream frosting. Perfect for any celebration, it balances the rich flavor of butter with the moisture of oil for a timeless farmhouse classic.
Ingredients
- 2 1/2 cups cake flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/4 cup canola or vegetable oil
- 1 cup whole milk, divided
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup pasteurized egg whites
- 4 cups powdered sugar
- 1 1/2 cups unsalted butter, softened (for frosting)
- 1 pinch salt
- 2 teaspoons vanilla extract (for frosting)
Instructions
- Preheat your oven to 335°F (168°C) and grease three 8-inch cake pans with pan release or parchment paper.
- In a measuring cup, combine half of the milk with the oil; in a separate bowl, whisk the remaining milk with the room temperature eggs and vanilla.
- Place the flour, sugar, baking powder, baking soda, and salt in a stand mixer bowl and mix on low with the paddle attachment while slowly adding chunks of softened butter until the texture looks like coarse sand.
- Pour the milk and oil mixture into the dry ingredients and mix on medium speed for exactly 2 minutes to build structure.
- Lower the speed and slowly add the milk and egg mixture in two batches, scraping the bowl well between additions until the batter is thick and smooth.
- Divide the batter evenly between the pans and bake for about 30 minutes until a toothpick comes out clean, then cool in pans for 10 minutes before flipping onto a rack.
- For the frosting, whip pasteurized egg whites and powdered sugar on high for 5 minutes, add salt and vanilla, then add chunks of softened butter and whip for 8–10 minutes until glossy.
Notes
Using a kitchen scale for your dry ingredients will ensure the most accurate, tender crumb possible. If your buttercream appears to curdle or separate after adding the butter, do not worry; continue whipping on high speed and it will eventually emulsify into a smooth, cloud-like texture.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Reverse Creaming
- Cuisine: American
The Farmhouse Pantry
This recipe relies on pantry staples, but quality matters. When you use simple ingredients, their natural flavors shine through.
- Cake Flour: This is essential for that velvety texture. The lower protein content keeps the crumb tender rather than bread-like.
- Unsalted Butter: Make sure it is softened to room temperature. We use it in both the cake and the frosting for rich, creamy flavor.
- Oil: Canola or a light vegetable oil works best. This locks in moisture so your cake doesn’t dry out.
- Vanilla Extract: Use the best quality you can find, or even a vanilla bean pod for those lovely speckles. It is the heart of the flavor profile.
- Pasteurized Egg Whites: For the frosting, this allows us to get a silky, meringue-like texture without cooking sugar syrup.
- Whole Milk: Adds richness and fat to the batter.
How to Make It
Step 1: Prepare the Pans
Preheat your oven to 335°F (168°C). This slightly lower temperature helps the cake bake flat and even. Grease three 8-inch cake pans with pan release or parchment paper.
Step 2: Mix the Liquids
In a measuring cup, combine the milk and oil. In a separate bowl, whisk the remaining milk with the room temperature eggs and vanilla. Set these aside—having everything ready makes the process smooth.
Step 3: Reverse Creaming
Place the flour, sugar, baking powder, baking soda, and salt in your stand mixer bowl. With the paddle attachment on low, slowly add chunks of softened butter. Mix until the texture looks like coarse sand. This coats the flour in fat and prevents gluten formation.
Step 4: Create the Batter
Pour the milk and oil mixture into the dry ingredients. Mix on medium speed for exactly 2 minutes to build the cake’s structure. Scrape the bowl well. Then, lower the speed and slowly add the milk and egg mixture in two batches, scraping between additions. The batter should be thick and smooth.
Step 5: Bake
Divide the batter evenly between your pans—I use a scale for accuracy. Bake for about 30 minutes. A toothpick should come out clean, and the top should spring back when gently touched. Let them cool in the pans for 10 minutes before flipping onto a rack.
Step 6: Whip the Frosting
Whip the pasteurized egg whites and powdered sugar on high for 5 minutes. Add salt and vanilla, then toss in chunks of softened butter. Whip on high for 8–10 minutes until the mixture transforms into a white, glossy buttercream.
Christine’s Baking Secrets
For the most consistent results, I always recommend using a kitchen scale. Measuring by volume can lead to heavy cakes if the flour is packed down. A scale keeps everything light and precise, which is one of the key lessons in our guide to foundational recipes.
Don’t be alarmed if your frosting looks curdled after adding the butter. This is a normal part of the emulsion process. Just keep whipping on high speed, and it will come together into a smooth, shiny cloud. For those interested in the science behind this method, the Sugar Geek Show offers great insights into the chemistry of high-ratio cakes.
Seasonal Swaps
While vanilla is beautiful on its own, this cake is a wonderful base for seasonal flavors. In the summer, I love to fill the layers with fresh lemon curd or macerated strawberries.
- Berry Burst: Fold a cup of fresh blueberries into the batter before baking for a fruity twist.
- Chocolate Lovers: If you prefer golden tones with cocoa notes, you might enjoy our yellow cake with chocolate frosting as a richer alternative.
- Almond Essence: Swap half the vanilla extract for almond extract to pair perfectly with stone fruits like cherries or apricots.
At the Table
I believe a cake like this shines with rustic presentation. You don’t need perfect piping skills to make it look beautiful. A simple ‘naked’ style frosting, where the layers peek through, looks charming and homemade.
Top the cake with fresh flowers from the garden or a mound of seasonal berries. For a nostalgic touch, serve it on a ceramic platter with a side of freshly whipped cream. If you love this aesthetic, check out our vintage cake styling tips for more inspiration.
The Simple Truth
Baking doesn’t have to be complicated to be impressive. This vanilla cake proves that with just a few good ingredients and a little care, you can create something that feels like a celebration. It is honest, delicious, and waiting for you to make it your own.
We would love to see how you decorate your rustic creations. If you try this recipe, please share it with us! For a fruitier option next time, consider our raspberry white chocolate cake.
