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Vanilla Cake Recipe

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This classic homemade vanilla cake is incredibly moist, perfectly fluffy, and bursting with real vanilla flavor. It’s the ultimate versatile cake recipe that works beautifully for birthdays, celebrations, or any time you’re craving something sweet and comforting.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 1/2 cups (300g) granulated sugar
  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • 1/2 cup (120g) full-fat sour cream, room temperature
  • 2 1/2 teaspoons pure vanilla extract
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray, line the bottoms with parchment paper circles, then grease the parchment. Lightly dust with flour and tap out excess.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a large bowl using an electric mixer, beat the softened butter on medium speed for about 1 minute until smooth. Add the sugar and beat on medium-high speed for 3-4 minutes until light, fluffy, and pale in color. This step is crucial for a light, airy cake texture.
  4. Add Eggs: Add the eggs one at a time, beating well after each addition (about 30 seconds per egg). Scrape down the sides and bottom of the bowl with a rubber spatula as needed. Mix in the vanilla extract.
  5. Combine Wet Ingredients: In a measuring cup or small bowl, whisk together the milk and sour cream until smooth and well combined.
  6. Alternate Adding Ingredients: With the mixer on low speed, add the flour mixture in three additions, alternating with the milk mixture in two additions. Begin and end with the flour mixture: flour, milk, flour, milk, flour. Mix each addition just until combined—do not overmix. Scrape the sides and bottom of the bowl and give the batter a few final stirs with a rubber spatula to ensure everything is incorporated.
  7. Divide and Bake: Divide the batter evenly between the prepared pans (use a kitchen scale for precision if desired—each pan should have about 570g of batter). Smooth the tops with a spatula. Tap the pans gently on the counter 2-3 times to release any air bubbles.
  8. Bake: Bake for 26-28 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter). The tops should spring back when gently pressed, and the edges should just start pulling away from the pan sides.
  9. Cool: Let the cakes cool in the pans on wire racks for 15 minutes. Run a knife around the edges, then carefully invert the cakes onto the racks. Peel off the parchment paper and flip the cakes right-side up to cool completely before frosting (at least 1 hour).
  10. Frost and Serve: Once completely cooled, frost with your favorite frosting. Slice, serve, and enjoy!

Notes

  • Room temperature ingredients are essential for proper mixing and texture. Cold ingredients can cause the batter to curdle or mix unevenly.
  • Don’t overmix the batter once you add the flour, or your cake may become tough and dense. Mix just until you no longer see streaks of flour.
  • Test for doneness starting at 25 minutes to avoid overbaking. Every oven is different, so use the toothpick test as your guide.
  • Level your cakes before frosting if they have domed tops for professional-looking layers.
  • This recipe can easily be turned into 24 cupcakes—bake at 350°F for 18-20 minutes.

Nutrition

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