Vanilla Cake

Vanilla cake is a timeless dessert with a moist, fluffy crumb and rich vanilla flavor made from simple pantry staples and proven baking techniques. This classic two-layer cake is perfect for birthdays, celebrations, or everyday desserts and pairs beautifully with buttercream frosting, whipped cream, or fresh fruit.

Print Pin

Course: Dessert

Cuisine: American, Modern Baking

Keyword: birthday cake, classic cake, homemade vanilla cake, Vanilla Cake

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings: slices

Calories: 285kcal

Author: Lila benett

Cost: 12

Equipment

9-inch round cake pans
stand mixer or hand mixer
mixing bowls
measuring cups and spoons
rubber spatula
wire cooling racks
parchment paper
offset spatula

Ingredients

2 3/4 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1 cup unsalted butter, softened
2 cups granulated sugar
2 large eggs
2 egg yolks
1/2 cup whole milk
1 cup sour cream
2 tsp vanilla extract
1 tsp vanilla bean paste (optional)

Instructions

Preheat the oven to 350°F and position the rack in the lower-middle position.
Grease two 9-inch round cake pans and line the bottoms with parchment paper.
Whisk together the flour, baking powder, baking soda, and salt in a bowl.
Combine the milk and sour cream in a measuring cup and let sit briefly at room temperature.
Beat the softened butter on medium-high speed until pale and creamy.
Gradually add the sugar and continue beating for 3 minutes until light and fluffy.
Add the whole eggs one at a time, mixing after each addition.
Add the egg yolks one at a time and mix until fully incorporated.
Scrape down the bowl and mix briefly until smooth.
Add one-third of the dry ingredients and mix on low speed until just combined.
Pour in half of the milk and sour cream mixture and mix gently.
Add another third of the dry ingredients and mix until nearly combined.
Add the remaining milk mixture and mix briefly on low speed.
Add the remaining dry ingredients and mix until the batter is smooth.
Fold in the vanilla extract and optional vanilla bean paste with a spatula.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 30 to 35 minutes until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 15 minutes on a wire rack.
Run a thin spatula around the edges to loosen the cakes from the pans.
Invert the cakes onto wire racks and remove the parchment paper.
Cool the cakes completely before frosting or serving.

Notes

Use room-temperature butter, eggs, milk, and sour cream for the smoothest batter and most tender crumb. Avoid overmixing after adding the flour to prevent a dense cake texture. Let the cake cool completely before frosting for the cleanest finish and best structure.

Nutrition