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Vanilla cake with rainbow sprinkles on wooden stand against pink background.

Classic 8-Inch Vanilla Cake Recipe

L. L. Sofia
This moist and fluffy 8-inch vanilla cake is the perfect go-to recipe for birthdays, celebrations, or just because! With a rich buttery flavor, a soft crumb, and a light yet creamy vanilla buttercream frosting, this cake is simple, elegant, and easy to make. Whether you’re a beginner or an experienced baker, this recipe ensures perfect results every time.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Party & Appetizers
Cuisine American
Servings 12 –16 servings
Calories 460 kcal

Ingredients
  

For the Vanilla Cake:

  • 3 cups 420g all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup 113g unsalted butter, softened
  • 2 cups 220g granulated sugar
  • ½ cup 110g vegetable oil
  • 4 large eggs room temperature
  • 1 tablespoon pure vanilla extract
  • ¾ cup 180g sour cream, room temperature
  • ¾ cup 180g whole milk, room temperature

For the Vanilla Buttercream:

  • 1 ½ cups 350g unsalted butter, softened
  • 5 cups 640g powdered sugar
  • 1 tablespoon pure vanilla extract
  • 2 –4 tablespoons 30-60g heavy cream

Instructions
 

  • Step 1: Prepare the Cake Pans
  • Preheat oven to 350°F (177°C).
  • Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper.
  • Step 2: Mix Dry Ingredients
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • Step 3: Cream Butter and Sugar
  • In a large bowl, using a hand or stand mixer, beat the butter and sugar on medium-high speed for 3–4 minutes until light and fluffy.
  • Step 4: Add Wet Ingredients
  • Mix in the vegetable oil until smooth.
  • Add eggs one at a time, mixing well after each addition.
  • Stir in the vanilla extract and sour cream until combined.
  • Step 5: Combine Dry and Wet Ingredients
  • With the mixer on low speed, add the dry ingredients in three parts, alternating with the milk, starting and ending with the dry ingredients.
  • Mix until just combined (do not overmix).
  • Step 6: Bake the Cake
  • Divide the batter evenly into the prepared cake pans.
  • Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Allow cakes to cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.
  • Step 7: Prepare the Buttercream
  • Using a stand mixer, beat the butter for 2 minutes until creamy.
  • Gradually add the powdered sugar, mixing on low speed until incorporated.
  • Add the vanilla extract and heavy cream (1 tablespoon at a time), then beat on medium-high speed for 5 minutes until light and fluffy.
  • Step 8: Assemble and Frost the Cake
  • Level each cake layer by cutting off the domed tops (if necessary).
  • Place the first cake layer on a cake stand or plate, spread ¼ of the buttercream evenly on top.
  • Add the second layer, spread another ¼ of the buttercream evenly.
  • Add the final cake layer and apply a thin crumb coat of frosting to seal in the crumbs. Refrigerate for 30 minutes.
  • Use the remaining frosting to coat the entire cake. Smooth with an offset spatula or bench scraper.

Notes

  • Use Room Temperature Ingredients: This ensures even mixing and a smooth batter.
  • Don’t Overmix the Batter: Overmixing can lead to a dense cake. Mix until just combined.
  • Test for Doneness: Insert a toothpick into the cake center. If it comes out clean or with few moist crumbs, it’s done.
  • For Even Layers: Weigh the batter and divide it evenly among the pans.