This ultimate vanilla cake recipe is delicious and moist. It’s super versatile, too, so you can pair it up with many different flavours. The cake is nice and sturdy, making it perfect for creating a layer of cake. Add butter, oil, and sugar to a stand mixer with the paddle attachment, and mix them for a good five minutes or so.

You are trying to achieve a light creamy mixture that is quite thick so it’s not so liquidy. Once the mixture is mixed, start adding four eggs one by one, mixing well between each egg. To ensure you don’t get any eggshells in your cake batter, crack your eggs into a separate bowl and then add the eggs one by one into your mixing bowl.

Once that is nicely mixed in, add vanilla and mix it for a minute on medium speed. Next, mix the dry ingredients: flour, baking powder, and salt. Add them in small batches to the mixer and alternate with buttermilk. Set your mixer to a lower speed when adding the dry and wet ingredients to ensure you do not overmix the batter.

Stop once everything is combined, and you can switch to a spatula to finish off and ensure the batter is smooth with no lumps. Depending on the size of tins you use, lightly grease and flour them, then pour the batter evenly into your baking tins. Ensure the tins have equal batter so they cook evenly in the oven.

Tap them on the counter to eliminate any trapped air in the batter. Bake in a preheated 160 degrees Celcius oven for 30 to 35 minutes. Once baked and out of the oven, let the cakes cool down before removing them from the pan. If you want to frost them, make sure they are completely cooled down before frosting. You can also serve them plain, lightly dusted with powdered sugar and fruit. Enjoy.


  • ½ cup (113g/ 4Oz) salted butter (softened)
  • 1 cup (240ml) canola oil
  • 1 1/2 cup (300g/ 10.6Oz) white granulated sugar
  • Four eggs
  • One tablespoon (13ml) vanilla extract
  • 3 cups (390g/ 13.8Oz) of all-purpose flour
  • One tablespoon of baking powder
  • 1/4 teaspoon (1.25g) salt
  • 1 1/2 cup (360ml) buttermilk


  1. Preheat the oven to 160°C (320°F) and prepare your cake tins by lightly greasing and flouring the sides (or simply using baking paper or parchment paper to cover the tin).
  2. Set the bowl of a stand mixer and, using the paddle attachment (or an electric mixer), cream together the butter, canola oil, and sugar until creamy and well-combined. The mixture should be a creamy white colour and thick in consistency.
  3. Add eggs, one at a time, beating well after each addition, then mix in vanilla extract.
  4. Whisk together flour, baking powder, and salt in a separate bowl.
  5. On the lowest speed on your stand mixer (or you can do this step by hand, too), alternately add the flour mixture and buttermilk to the cake mixture, starting and ending with the flour mixture and mixing until just combined after each addition. Avoid over-mixing the batter.
  6. Pour the cake batter into the pre-prepared cake tin/s, and bake for 30-35 minutes.
  7. Allow the cake to cool for 20 minutes before removing it from the tin. Let it completely cool before icing/adding in fillings.