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Vanilla Cake
Yield: 16 servings
An easy, homemade, classic vanilla cake recipe! A light, tender crumb and amazing vanilla flavor!
Equipment
- Stand mixer fitted with a paddle attachment or an electric hand mixer
- 3 7-inch round cake pans
Ingredients
- 1 cup unsalted butter room temperature
- 1 ¾ cup granulated sugar
- 3 eggs room temperature
- ½ cup sour cream room temperature
- ¼ cup vegetable oil
- 1 tbsp vanilla extract or vanilla bean paste or mixture of both
- 3 cups cake flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup milk room temperature
Instructions
- Preheat oven to 335° F. Prepare cake pans with nonstick cooking spray and parchment circles (see pan sizes above).
- In the bowl of a stand mixer fitted with a paddle attachment or a mixing bowl with an electric hand mixer, cream unsalted butter and granulated sugar for a few minutes until light and fluffy.
- Add room temperature eggs, one at a time, mixing well in between each addition.
- Add sour cream, vegetable oil, and vanilla extract/vanilla bean paste. Continue to mix until well combined. Scrape the sides and bottom of the bowl and mix until all of the ingredients are incorporated.
- In a separate mixing bowl, whisk together cake flour, baking powder, and salt.
- Add ⅓ of the flour mixture to the wet ingredients. Mix on low speed until combined. With the mixer on low speed, slowly drizzle in half of the room temperature milk.
- Add another ⅓ of the flour mixture and mix until combined. Drizzle in the remaining half of the milk. Continue to mix until smooth.
- Add in the final ⅓ of the flour mixture and mix until just combined. Scrape the sides and bottom of the bowl to ensure all the ingredients are well incorporated. Mix on low speed for 30 seconds.
- Divide the cake batter into the prepared cake pans. Use a kitchen scale to create even layers.
- Bake the cake layers at 335° F for approximately 40-45 minutes. The cake layers will bounce back when gently touched. *Bake times may vary slightly depending on pan size.
- Remove the cake pans from the oven and allow the cakes layers to cool in the pans before removing the layers and transferring to a wire rack to cool completely. Level the cake layers using a serrated knife.
- Fill, stack, and frost the cake with your favorite frosting! I recommend trying out my Vanilla American Buttercream, Swiss Meringue Buttercream, Shortcut Swiss Meringue Buttercream, or Ermine Buttercream Frosting!
Notes
Vanilla cake layers can be wrapped in plastic wrap and stored in the refrigerator for 2 days or in the freezer for 1 month. If frosted, store the cake in an airtight container in the refrigerator for up to 5 days. Be sure to cover any exposed cake with plastic wrap to prevent the cake from drying out.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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