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Vanilla Cake Recipe

Vanilla Cake Recipe

Author: Olivia Ross
This moist and fluffy vanilla cake uses real vanilla bean and a professional mixing method to deliver bakery-quality results at home. Perfect for birthdays, weddings, or any celebration, it has a rich vanilla flavor and a soft crumb that stays fresh for days.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 415 kcal

Ingredients
  

For the dry base

  • 1.75 cups cake flour not self-rising
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt

For the sugar and flavor

  • 1 cup granulated sugar
  • 1 vanilla bean seeds from 1 whole bean

For the fats and dairy

  • 0.25 cup unsalted butter softened to room temperature
  • 0.33 cup full-fat sour cream
  • 0.25 cup canola oil
  • 0.66 cup whole milk

For the eggs and vanilla

  • 2 large eggs room temperature
  • 1 tablespoon pure vanilla extract

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans. Line the bottoms with parchment paper and dust the sides with flour.
  • In a small bowl, mix the granulated sugar with the scraped seeds from the vanilla bean. Use the back of a spoon to blend well. Set aside.
  • In a large bowl or stand mixer, whisk together cake flour, baking powder, baking soda, and salt. Stir in the vanilla sugar until combined.
  • Add the softened butter and beat on medium-low speed for about 3 minutes, until the mixture resembles fine crumbs.
  • In a separate bowl, whisk eggs, sour cream, canola oil, and vanilla extract until smooth.
  • Pour the egg mixture into the flour-butter mixture and beat on medium speed until just combined. Scrape the bowl as needed.
  • Slowly add the milk while mixing on low speed. Batter will be thin and slightly runny.
  • Divide the batter evenly between pans. Smooth the tops. Bake for about 20 minutes or until a toothpick comes out with moist crumbs.
  • Cool the cakes in the pans for 10–15 minutes, then remove and place on a wire rack to cool completely. Refrigerate before frosting.

Notes

  • Always use room temperature ingredients for best results.
  • Don’t overmix the batter once liquid is added.
  • To flatten domed tops, flip cake layers upside down while cooling.

Nutrition

Calories: 415kcalCarbohydrates: 37gProtein: 6gFat: 20gSaturated Fat: 4gTrans Fat: 2gCholesterol: 221mgSodium: 209mgFiber: 1gSugar: 117gVitamin A: 1856IUVitamin C: 1mgCalcium: 139mgIron: 2mg
Keyword Vanilla cake recipe
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