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
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
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 26g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
