This ultimate vanilla cake recipe is so delicious and moist, It’s super versatile too so you can literally pair it up with so many different types of flavors. The cake itself is nice and sturdy which makes it perfect when it comes to making a layer cake. Into a stand mixer with the paddle attachment, add butter, oil, and sugar, and mix them together for a good five minutes or so.

What you are trying to achieve is a light creamy mixture that is quite thick so it’s not so liquidy. Once the mixture is done mixing, start adding 4 eggs one by one mixing well in between each egg. To make sure you don’t get any eggshells in your cake batter, crack your eggs into a separate bowl and then add the egg one by one into your mixing bowl.

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

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

Tap them on the counter to get rid of 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 on the side. Enjoy.


  • ½ cup (113g/ 4Oz) salted butter (softened)
  • 1 cup (240ml) canola oil
  • 1 1/2 cup (300g/ 10.6Oz) white granulated sugar
  • 4 eggs
  • 1 tablespoon (13ml) vanilla extract
  • 3 cups (390g/ 13.8Oz) of all-purpose flour
  • 1 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 tin/tins by lightly greasing and flouring the sides (or simply use baking paper/parchment paper to cover the tin).
  2. Set the bowl of a stand mixer using the paddle attachment (or using an electric mixer) cream together the butter, canola oil, and sugar until creamy and well-combined. The mixture should be a creamy white color and thick in consistency.
  3. Add eggs, one at a time, beating well after each addition then mix in vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. On the lowest speed on your stand mixer (or you can do this step by hand too), alternate adding 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 cake tin. Let it completely cool before icing/adding in fillings.