Online Cake Classes
Classic Vanilla Cake

Yields: 8-inch round cake or 24 cupcakes


  • 1 sticks Unsalted Butter, room temperature
  • 2 cups Granulated Sugar
  • ½ cup Vegetable Oil
  • 5 large Eggs, room temperature
  • 1 Tablespoon Madagascar Bourbon Pure Vanilla Bean Paste
  • 2 ¾ cups White Lily Cake Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 1 cup 2% Milk


Step 1: Preheat the oven at 350 degrees F.

Step 2: In a medium bowl mix flour, baking powder and salt, set aside.

Step 3: In a stand mixture bowl beat butter, sugar and oil on medium speed for about 5 minutes, until light in color and fluffy.

Step 4: Beat one egg at a time and then add vanilla bean paste.

Step 5: Fold the flour mixture and milk into the batter with a spatula. Alternating flour and milk until smooth, do not over beat.

Step 6: Spray cake pan 8-inch round with Baker’s Joy and pour the batter evenly.

Step 7: Bake for about 35 to 40 minutes or until toothpick comes out clean. Bake the cake until golden on top.


Helpful Hints: Drizzle sugar water before icing the cake for added moistness.


Vanilla Cup Cakes with flowers