How to make a Vanilla Cream cake

Bake and Decorate the Best Vanilla Cake Recipe Ever

I have baked a lot Vanilla Cakes but I find that while one recipe is great as a Cupcake it doesn’t necessarily do well as a regular party Cake.

I wanted a recipe that will would be both oil and butter based so that I could get the best of both worlds; flavor and texture.

So, allow me introduce to you this fantastic, moist and delicious Vanilla Vanilla Cake. Yes! it’s that good we have to emphasize.

What makes this cake so fab, is that it’s easy to make.

Follow the tips I have listed here and stick to the recipe as is. Believe me, it will be well worth it.

  1. Use only fresh and quality ingredients
  2. The butter has to have at least 82% fat content as this lends to the overall richness of the cake. Fat content of butter can be found on the description portion on the pack
  3. Make sure butter is unsalted and in room temperature. Very important.
  4. Use quality Vanilla extract as the recipe relies alot on this to build it’s flavor.
  5. Bake in appropriate oven temperature. Use an oven thermometer if in doubt.
  6. If baking as cupcakes, fill the cupcake liner to 3/4 and bake for 15-18mins
  7. If baked as a cake, portion the barter equally into the pans and bake for 30mins or until skewer comes out clean.
  8. This recipe calls for Butter-milk so to make yours at home, Here’s an easy guide to follow .

If you also need a visual list of items you need to get started in cake baking and decorating, check out this quick guide I have on my Pinterest board.

For stockiest in Lagos {Mainland} Dasfatkam is a one stop shop while on the Island check out Doublerose

For extra decorations we will be using sprinkles, m&m’s and ice-cream cones {optional}.

NOTE: Multiply this cake recipe by 2 if you will be making the full 8″ decorated cake along with me.

Let’s get Caking shall we…

How to make a Vanilla Cream cake
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4.67 from 3 votes

The Best Vanilla Cake

A butter and oil based Cake so that you get the best of both worlds.
Course: Breakfast, Dessert
Author: Lolade Ogunjimi


  • 115 g Butter
  • 1/2 Cup or 125 ml of Oil Sunflower oil or Vegetable oil
  • 315 g Sugar
  • 4 Large Eggs
  • 2 tbsp Vanilla extract Tablespoon
  • 300 ml Buttermilk
  • 375 g Flour {All purpose}
  • 21/2 tsp Baking powder Teaspoon
  • 1 tsp Salt Teaspoon


  • Set oven to 300o F or 150o C
  • Grease 8" pans and set aside
  • Place room temperature butter into the mixer and mix for about 2 mins using a whisk attachment
  • Add oil into the butter and mix for another 3 mins then the vanilla extract comes in next
  • Once it's well incoorporated, turn off the mixer and add in the sugar then mix until well combined
  • next add in the eggs one at a time
  • Before adding the flour, make sure you have sifted it and added the baking powder into it
  • Now on very low speed, add the flour mixture in 2 to 3 additions alternating it with the buttermilk
  • Do not overmix at this stage, this is very important. When you have just about added the last batch of flour and mixed it in, turn off the mixer and finish up with your spatular in 2 to 3 turns only and ever so gently
  • Weigh your batter and divide this evenly into your already lined pans and place in the oven for 30mins or until skewer comes out clean
  • Place cake pan on countertop for a few minutes then turn unto a cooling rack and allow it to cool completely.
  • Wrap tightly in cling film and store in room temperature for up to a day or in freezer for up to 3months
  • If stored in freezer, bring out and leave to thauw over night. It will taste like it was just made.
  • If decorating on same day, move on to getting all the decorating supplies mentioned above and let's get to it

For decorating the cake, we will be using our Easy peasy Basic Butter-Cream adapted from the amazing Lifeloveandsugar blog.

As it’s really hot here in Nigeria, having a recipe like this is so ideal when making a regular buttercream cake. Adding some shortening {Crisco} to the unsalted butter helps keep the overall butter-cream in place without melting especially if you want to store the cake at room temperature for a day.

Fill free to use only butter if you don’t have shortening {Crisco}.

Easy Vanilla Butter-cream
Print Recipe
4.67 from 3 votes

Basic Butter-cream Recipe

Great tasting simple butter-cream recipe that's not temperamental. Super easy to make and tastes great.
Author: Lolade Ogunjimi


  • 115 g Unsalted butter Softened
  • 100 g Shortening
  • 500 g Icing Sugar Sifted
  • 1/4 tsp salt Important
  • 1 TBSP Vanilla Essence Tablespoon
  • 2-3 tbsp Water, milk or whipping cream Optional/ Teaspoon


  • Measure out your ingredients
  • Place the shortening into your mixing bowl and allow it to mix till it's creamy
  • Add the butter and cream together for another 2 mins on medium high speed
  • Reduce the speed of your mixer and pour in already sifted Icing sugar in 2 additions
  • Add the water, milk or cream
  • Allow to mix until the icing sugar is completely combined
  • Add flavoring of your choice and crank up the speed of your mixer to medium high and let it go for about 5 more minutes

Watch the Baking replay  HERE



Part 2. Decorating the Cake we baked

Can’t wait to see your version.

Happy Caking.

21 thoughts on “Bake and Decorate the Best Vanilla Cake Recipe Ever”

  1. 4 stars
    Looking forward to tomorrow. I’ll be joining in live from China. Time has already been set. Thank you so much ma.

  2. Ololade Esther

    Thanks for sharing ma. The recipe is so detailed. Trying it out and will definitely let you know the outcome

  3. Kunle-Adeeko Adeyemi

    Your cake are nice ma and thanks for the live video, my question is can salted butter be used instead of the unsalted butter

    1. Lolade Ogunjimi

      Thanks a lot Kunle, yes sure, but take out the salt in the recipe. In baking, it’s always better to use unsalted so that you can control the salt content, I find some salted butter brands are way too salty and this definitely affects the taste of the cake.

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