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Perfect Vanilla Cake Recipe

Perfect Vanilla Cake Recipe
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★★★★★

5.3 from 20 reviews

This Perfect Vanilla Cake Recipe delivers a moist, fluffy, and richly flavored cake that’s ideal for any celebration or comforting dessert. Featuring a tender crumb made with sifted cake flour and a harmonious blend of vanilla and tangy sour cream, it pairs beautifully with homemade vanilla buttercream frosting for the ultimate classic treat.

Ingredients

Scale

Dry Ingredients

  • 2 3/4 Cups (290g) sifted cake flour
  • 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

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside to ensure no lumps and even distribution of leavening agents.
  2. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color, approximately 3-5 minutes. This step is crucial for a tender crumb.
  3. Add Eggs: Beat in the eggs and egg whites one at a time, mixing well after each addition. This incorporates air and builds structure for the cake.
  4. Incorporate Sour Cream and Vanilla: Mix in the sour cream and vanilla extract until smooth. The sour cream adds moisture and a slight tang to balance sweetness.
  5. Alternate Adding Dry and Milk: With the mixer on low speed, alternately add the sifted dry ingredients and whole milk to the batter, starting and ending with the dry ingredients. Mix each addition until just combined; avoid over-mixing to keep the cake tender.
  6. Prepare Pans and Bake: Preheat your oven to 350°F (175°C). Grease and flour your cake pans, then divide the batter evenly between them. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Cooling completely is essential before frosting.
  8. Frost the Cake: Once the cakes are fully cooled, use the two batches of vanilla buttercream to frost between layers, sides, and top for a smooth, creamy finish.

Notes

  • For best results, sift your own cake flour by combining 1 cup all-purpose flour minus 2 Tbsp, plus 2 Tbsp cornstarch per cup of cake flour needed.
  • Ensure all dairy and eggs are at room temperature to promote even mixing and better texture.
  • If desired, substitute buttermilk for sour cream for a slightly tangier flavor.
  • Vanilla buttercream recipe can be found in additional notes or a separate recipe; it’s essential for the classic flavor pairing.
  • Store the cake refrigerated if not serving immediately; bring to room temperature before serving for best flavor.

Nutrition

Keywords: vanilla cake, classic vanilla cake, moist vanilla cake, vanilla buttercream, homemade cake, baking, dessert recipe

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