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Perfect Vanilla Cake Recipe

Perfect Vanilla Cake Recipe
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★★★★★

5.3 from 11 reviews

This Perfect Vanilla Cake Recipe yields a moist, tender, and flavorful cake that’s ideal for any celebration or casual dessert. Made with a homemade cake flour mixture and enriched with vanilla buttercream frosting, this classic vanilla cake is a timeless favorite that’s easy to bake and guaranteed to impress.

Ingredients

Scale

Dry Ingredients

  • 2 3/4 Cups (290g) sifted cake flour* (DIY recipe in notes)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt

Wet Ingredients

  • 3/4 Cup (170g) unsalted butter, room temperature
  • 1 1/2 Cups (300g) granulated white sugar
  • 2 large eggs + 2 egg whites, room temperature
  • 1/2 cup (120g) sour cream, room temperature
  • 1 Tbsp pure vanilla extract
  • 1 Cup (240ml) whole milk, room temperature

Frosting

  • 2 batches vanilla buttercream (ingredients as per your favorite buttercream recipe or see notes)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, sift together cake flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar together on medium-high speed until light and fluffy, about 3-5 minutes. This step is crucial for a tender crumb.
  4. Add Eggs: Add the eggs and egg whites one at a time, beating well after each addition to ensure a smooth batter and better volume.
  5. Incorporate Sour Cream and Vanilla: Mix in the sour cream and vanilla extract until just combined. This adds moisture and richness to the cake.
  6. Combine Dry and Wet Ingredients: Alternately add the dry ingredients and whole milk to the butter mixture in three additions, starting and ending with the dry ingredients. Mix each addition just until incorporated—do not overmix to keep the cake light and tender.
  7. Divide Batter and Bake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool Cakes: Let cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely before frosting.
  9. Frost the Cake: Once the cakes are fully cooled, frost with two batches of your favorite vanilla buttercream. Spread a layer on the first cake layer, stack the second on top, then frost the top and sides evenly.
  10. Serve and Enjoy: Slice and serve your perfect vanilla cake. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Notes

  • DIY Cake Flour: To make cake flour, measure 2 3/4 cups (290g) flour, remove 5 tablespoons, then add 5 tablespoons cornstarch and sift together 3 times.
  • Room temperature ingredients blend better for a smooth batter and even texture.
  • For best results, use high-quality pure vanilla extract.
  • You can substitute sour cream with Greek yogurt if desired.
  • Vanilla buttercream ingredients typically include butter, powdered sugar, vanilla extract, and a small amount of milk or cream.
  • This recipe yields a moist cake that freezes well; wrap layers tightly and freeze up to 2 months.

Nutrition

Keywords: vanilla cake, classic vanilla cake, homemade vanilla cake, best vanilla cake recipe, vanilla buttercream cake

Find it online: https://spatulaqueen.com/perfect-vanilla-cake-recipe-2/