The best vanilla cake : Moist, Soft & fluffy

French

A simple vanilla cake that’s easy to make, with a very soft, light crumb.

It melts in the mouth, stays tender even the next day, and uses basic pantry ingredients.

The method is quick and straightforward, with no complicated techniques, for consistent results every time you bake it.

Moist Vanilla Cake : easy, buttery, and reliably soft

This extra-soft vanilla cake is pure childhood comfort for us. My mum found the recipe in an old French cookbook her aunt gave her.

It quickly became a family favourite, and one of the very first cakes I learned to make on my own, just like mouskoutchou.

It’s also a brilliant base for a birthday cake: it slices neatly, stays tender, and works beautifully with all kinds of fillings.

I often bake it instead of yogurt cake whenever there’s no yogurt in the fridge.

It has that rich “all-butter cake” taste, but the milk keeps the crumb even softer and lighter.

At home, we love it served with crème anglaise. When I do that, I simply cut back the sugar a little so the flavours stay balanced.

My best tip: get everything ready in advance and keep your ingredients at room temperature (unless the recipe says otherwise).

And if you need melted butter, melt it early so it can cool slightly, if it’s too hot, it can scramble the eggs.

Ingredients (with helpful notes + cups)

Using a 240 ml cup:

• 225 g self-raising flour (about 1¾ cups + 2 tbsp): gives a light, airy crumb. If using plain/all-purpose flour: add ½ tsp baking powder.
• 220 g sugar (about 1 cup + 2 tbsp): for sweetness and a moist texture. Tip: reduce slightly if serving with custard or frosting.
• 125 g butter, melted and cooled slightly (about ½ cup + 1 tbsp): buttery flavour and a tender bite. Melt ahead so it’s warm, not hot.
• 125 ml milk (about ½ cup): keeps the cake soft (less risk of dryness). Room temperature helps the batter mix smoothly.
• 2 eggs: structure + softness. Room temperature mixes better.
• 2 tbsp vanilla extract: the main flavour. Adjust to taste depending on strength.
• ½ tsp baking powder (only if not using self-raising flour): helps the cake rise evenly without an aftertaste.

Step-by-step instructions (easy to follow)

• Prepare the pan (20 cm / 8-inch)
  • A springform or removable-base pan makes unmoulding easier.
  • If using a regular pan, line it with baking paper (base + sides) to prevent sticking.
• Preheat the oven
  • Heat to 160°C and place the rack in the middle for even baking.
• Start the batter
  • In a bowl, lightly whisk the eggs and sugar until combined.
• Add the liquids
  • Stir in the melted butter (cooled slightly), vanilla, and milk until smooth.
• Add the flour
  • Mix in the self-raising flour (or plain flour + baking powder).
  • Stir only until the batter is uniform—don’t overmix.
• Bake
  • Pour into the prepared pan, level the top, and bake for about 55 minutes.
• Cool and unmould
  • Let it cool for a few minutes, then unmould gently.
  • Finish cooling on a wire rack.

Troubleshooting tips (dense, dry, too sweet)

• Dense cake: use room-temp ingredients, make sure butter is not hot, and stop mixing as soon as the batter comes together.
• Dry cake: keep oven at 160°C, start checking around 50 minutes, and don’t overbake.
• Too sweet: reduce sugar by 10-20% if you’re serving it with custard, frosting, or sweet toppings.

Storage, freezing, and reheating

• Room temperature: store under a cake dome or in an airtight container for 2-3 days.
• Fridge: only if it’s very warm at home (the cake can firm up).
• Freezing: slice, wrap well, and freeze up to 2 months.
• Reheating: 10-15 seconds in the microwave, or a few minutes in a low oven to bring back softness.

FAQ (the questions readers actually ask)

• Can I use vanilla bean instead of extract? Yes, scrape the seeds into the sugar or eggs. You can also infuse the pod in the milk, then remove it.
• Can I swap part of the sugar for brown sugar? Yes. It adds a slight caramel note and a darker colour, often with a slightly moister crumb.
• How do I get a flatter top for layer cakes? Bake more gently and evenly (avoid big temperature swings), and keep oven-door opening to a minimum.
• Why did my cake crack on top? Usually the oven runs hot or the surface sets too quickly. Lower the temperature slightly next time.
• Can I add chocolate chips or fruit? Yes, toss them lightly in flour first so they don’t sink, and don’t add too much or the cake may feel heavy.
• How can I change the flavour without affecting texture? Add citrus zest or a small splash of orange blossom water for a fragrant twist.

Other Desserts to try

• Cranberry Cake Recipe
• Moist Raisin Loaf cake
• Fluffy Moist Lemon Cake
• Gluten-Free Orange Almond Cake