If you’re searching for a classic dessert that never goes out of style, Vanilla Cake is your answer. This recipe delivers a soft, tender crumb with a subtle sweetness and that unmistakable vanilla aroma that fills your kitchen with pure joy. Whether you’re celebrating a birthday, hosting a get-together, or just craving a slice of nostalgia, this Vanilla Cake is always a crowd-pleaser. It’s simple enough for beginners yet special enough for any occasion—trust me, it’ll quickly become your go-to cake recipe!

Ingredients You’ll Need

Every ingredient in this Vanilla Cake plays a key role, from creating a fluffy texture to ensuring rich, balanced flavor. With just a handful of pantry staples, you’ll be amazed at how each one works its magic to produce a cake that’s moist, flavorful, and beautifully golden.

All-purpose flour: The sturdy foundation for your cake, providing structure and a tender crumb.
Baking powder: Gives the cake its lift, ensuring each bite is light and airy.
Salt: Just a touch to balance the sweetness and enhance all the other flavors.
Unsalted butter, softened: Adds richness, moisture, and that classic buttery taste we all love.
Granulated sugar: Sweetens the cake and helps create a delicate, tender texture.
Large eggs: Bind everything together while adding structure and a lovely richness.
Vanilla extract: The star of the show, infusing the cake with deep, aromatic vanilla flavor.
Whole milk: Keeps the cake moist and adds a creamy, luscious texture.
Sour cream: Secret weapon for extra moisture and a tender crumb—don’t skip it!

How to Make Vanilla Cake

Step 1: Prep Your Pans and Oven

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. This easy step ensures your Vanilla Cake releases perfectly after baking, with beautiful, intact layers ready for frosting.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This not only distributes the leavening agent evenly but also helps prevent clumps, setting the stage for a smooth, uniform batter.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture turns pale and fluffy, about 2 to 3 minutes. This step whips air into the batter, ensuring your Vanilla Cake bakes up light and soft.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract—this is where the cake really starts to smell irresistible!

Step 5: Combine Wet Ingredients

In a separate bowl, whisk the whole milk and sour cream together until smooth. This blend will make your cake incredibly moist and help give it that perfect, tender bite.

Step 6: Bring It All Together

Alternate adding the dry ingredients and the milk mixture to your butter mixture, beginning and ending with the dry ingredients. Gently mix just until combined—overmixing can make the cake tough, so stop as soon as you don’t see streaks of flour.

Step 7: Bake the Cake

Divide the batter evenly between your prepared cake pans and smooth out the tops. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell heavenly as the Vanilla Cake rises and turns a lovely golden color.

Step 8: Cool and Frost

Let the cakes cool in the pans for about 10 minutes, then gently turn them out onto a wire rack to cool completely. Once cool, frost with your favorite buttercream or whipped frosting, and decorate to your heart’s content!

How to Serve Vanilla Cake

Garnishes

Dress up your Vanilla Cake with a dusting of powdered sugar, a handful of fresh berries, or delicate edible flowers for a truly elegant touch. For even more flavor, try a drizzle of chocolate ganache or a swoosh of whipped cream on top.

Side Dishes

Pair a slice with a scoop of vanilla ice cream, a spoonful of fruity compote, or a dollop of tangy crème fraîche. The simple flavors of Vanilla Cake go wonderfully with everything from coffee and tea to a glass of cold milk.

Creative Ways to Present

For special occasions, turn your Vanilla Cake into a layered masterpiece with colorful sprinkles or piping details. Serve as elegant mini-cakes by cutting rounds with a biscuit cutter, or stack cubes with fruit and cream for a playful dessert parfait.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Vanilla Cake tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. If your kitchen is warm, pop it in the fridge to help it stay fresh and moist.

Freezing

This Vanilla Cake freezes beautifully! Wrap individual slices or whole unfrosted layers securely in plastic wrap and then foil. Freeze for up to three months. Thaw overnight in the fridge before serving or frosting.

Reheating

To bring your Vanilla Cake back to that just-baked softness, warm slices in the microwave for about 10–15 seconds. If reheating a whole cake, let it come to room temperature first, then gently warm it in a low oven for a few minutes.

FAQs

Can I make this Vanilla Cake recipe as cupcakes?

Absolutely! Just divide the batter among cupcake liners and bake at 350°F for 18–20 minutes. You’ll get tender, fluffy cupcakes with all the classic Vanilla Cake flavor.

What’s the best frosting for Vanilla Cake?

Vanilla buttercream is always a winner, but cream cheese frosting, chocolate ganache, or whipped cream are all delicious choices. Pick your favorite or mix and match for a custom creation!

Can I use buttermilk instead of milk and sour cream?

Yes, you can substitute 1 1/4 cups of buttermilk in place of the milk and sour cream combo. It adds a lovely tang and helps keep the cake extra moist.

How do I keep my Vanilla Cake from drying out?

Be careful not to overbake, and always store the cake tightly covered. The sour cream in the recipe adds moisture, helping your cake stay soft for days.

Is this Vanilla Cake recipe suitable for layering?

Definitely! The cake bakes up sturdy enough to hold layers, but it’s still soft and moist. Perfect for birthdays, weddings, or any celebration where a show-stopping cake is a must.

Final Thoughts

Baking this Vanilla Cake is truly a joy, and the reward is a slice of pure comfort you’ll want to share with everyone you love. Give it a try and see just how easy it is to create a homemade classic that’s always the star of the table!

Vanilla Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 13 reviews

Author: admin
Total Time: 45 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This classic vanilla cake recipe yields a moist, tender, and fluffy cake perfect for birthdays or any special occasion. Made with simple ingredients like all-purpose flour, butter, eggs, and sour cream, it ensures rich flavor and soft texture. Ideal for layering and frosting with your favorite buttercream or whipped cream, this vanilla cake is a timeless dessert everyone will love.

Ingredients

Scale

Dry Ingredients

2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt

Wet Ingredients

¾ cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk
¼ cup sour cream

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Instructions

Prepare Pans and Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure easy cake release after baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside this mixture for later incorporation.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar using a mixer until the mixture is light and fluffy, about 2 to 3 minutes. This step helps to aerate the batter.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
Combine Milk and Sour Cream: In a separate bowl, whisk together the whole milk and sour cream until smooth to create a creamy liquid mixture.
Alternate Adding Dry and Wet Ingredients: Gradually add the dry flour mixture and the milk-sour cream mixture to the butter mixture alternately, beginning and ending with the dry ingredients. Mix gently just until combined to avoid overmixing which can lead to a dense cake.
Divide Batter and Bake: Evenly pour and smooth the batter into the prepared pans. Bake in the preheated oven for 28 to 32 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes. Then, remove them from the pans and transfer onto a wire rack to cool completely before frosting.
Frost and Decorate: Once cooled, frost with your preferred buttercream or whipped frosting and decorate as desired for a beautiful finish.

Notes

Sour cream adds moisture and tenderness to the cake; alternatively, buttermilk can be used by substituting the milk and sour cream combination.
This recipe is versatile and works well for cupcakes; bake them for 18 to 20 minutes instead of the full cake time.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American