What if I only have homemade buttermilk (milk + lemon juice)?

Use less: about 275 g (1¼ cups). Homemade buttermilk is thinner than store-bought, so using the full amount can make the batter too loose.

Perfected Soft Vanilla Cake (Bakery Style Crumb)

Name: Perfected Soft Vanilla Cake (Bakery Style Crumb)
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 12
Ingredients: 300 g All-purpose flour (sifted; UK: plain flour; see note for cake flour swap); 25 g Cornflour (cornstarch) (adds tenderness); 1 tsp Baking powder; 0.5 tsp Baking soda; 0.5 tsp Fine sea salt (omit if using salted butter); 113 g Unsalted butter, room temperature; 105 g Neutral vegetable oil (canola/sunflower); 332 g White granulated sugar; 3 pcs Large eggs, room temperature; 18 ml Pure vanilla extract (1¼ tbsp ≈ 18 ml for strong vanilla flavour); 5 ml White vinegar (reacts with baking soda for extra lift); 337 g Buttermilk, room temperature (use store-bought for best texture; homemade: reduce to 275 g); 340 g Unsalted butter, room temperature; 375 g Icing sugar (powdered/confectioners’ sugar), sifted; 1.5 tsp Pure vanilla extract; 22 ml Milk or double cream (add more 1 tsp at a time for softer frosting); 1 pinch Fine salt (optional, a pinch to balance sweetness)

Ultra-soft, fluffy vanilla cake perfected over months — moist crumb, real vanilla flavour, and a stable base for layer cakes, birthdays, or weddings.

Perfected Soft Vanilla Cake 🎂✨

If you’ve been searching for the perfect soft vanilla cake — this is the one 💛. After months of tweaking ratios and testing methods, this bakery-style vanilla cake delivers everything you’d want: a buttery aroma, plush crumb, and a flavour that actually tastes of real vanilla.

Whether you’re making a birthday cake, a wedding tier, or just craving a classic vanilla slice with afternoon tea, this recipe gives you professional results without fancy techniques.

🧈 What Makes This Vanilla Cake Special

Unlike basic pound cake formulas, this version combines butter and oil — giving you both rich flavour and long-lasting moisture. The mix of buttermilk and a touch of vinegar creates a gentle acidity that reacts with baking soda for that soft, tender lift every baker dreams of.

The result? A crumb that’s light yet stable enough to stack or frost beautifully — perfect for layer cakes and celebration desserts.

🥣 Step-by-Step Highlights

1️⃣ Mix the Dry Ingredients

Whisk together flour, cornflour, baking powder, baking soda, and salt. Cornflour helps keep the crumb ultra-soft and fine.

2️⃣ Cream the Fats & Sugar

Beat butter, oil, and sugar until pale and airy — this step traps air bubbles that expand during baking for height.

3️⃣ Add the Wet Ingredients

Mix in eggs, vanilla, and vinegar for flavour and lift. Alternate dry ingredients with buttermilk, starting and ending with dry.

💡 Tip: The batter will be slightly looser than a typical butter cake — that’s exactly what gives the sponge its melt-in-your-mouth texture!

4️⃣ Bake Gently

Bake at 165°C fan (175°C conventional) until golden and springy. A lower temperature prevents doming, giving you level layers that stack easily.

5️⃣ Cool & Frost

Once fully cooled, frost with vanilla buttercream — smooth, pipe, or swirl to your heart’s content.

🧁 Vanilla Buttercream Magic

This simple American buttercream uses just butter, icing sugar, vanilla, and milk for a creamy, pipeable frosting. Beat until light and fluffy, then taste — a pinch of salt makes it balanced and delicious.

For a softer texture, add milk or cream one teaspoon at a time. Want to elevate it further? Try adding a splash of almond extract or a touch of white chocolate.

🎉 Serving Ideas

Layer with raspberry jam or lemon curd for a twist.
Pair with Swiss meringue buttercream for an elegant wedding cake.
Serve with fresh berries and whipped cream for a lighter touch.
Tint your frosting pastel pink or yellow for birthdays or spring gatherings.

💬 Baker’s Tips & Secrets

👉 Always use room-temperature ingredients to avoid curdling.
👉 Measure by weight (grams) for consistent texture.
👉 If using homemade buttermilk, reduce slightly to avoid a loose batter.
👉 Bake at a slightly lower temperature for flat tops and a fine crumb.
👉 Cool completely before frosting — patience pays off!

❤️ Reviews from Home Bakers

⭐⭐⭐⭐⭐ “Made this for my daughter’s birthday — the softest vanilla cake I’ve ever baked. That oil + butter combo is magic!” — Leah B.

⭐⭐⭐⭐⭐ “Baked at 165°C fan, no doming at all. Perfect layers every time.” — Tom, London

⭐⭐⭐⭐⭐ “Used Swiss meringue buttercream instead — still stayed moist even on day 2!” — Maria G.

🧠 FAQ

Can I use cake flour instead of all-purpose flour + cornflour?
Yes! Use 325 g cake flour. It gives an even silkier, bakery-style crumb.

Can I bake this as cupcakes?
Definitely! Fill liners ⅔ full and bake at 170°C for about 18–20 minutes.

What if I only have homemade buttermilk?
Use about 275 g (1¼ cups). Homemade versions are thinner than store-bought.

🎂 Final Thoughts

This Perfected Soft Vanilla Cake is a keeper — reliable, light, and flavourful every single time. With its moist crumb, balanced sweetness, and simple method, it’s the ideal base for any celebration cake. 💕

Adapted by JojoM from Cakes by MK.