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Best Vanilla Cake Recipe

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★★★★★

4.8 from 425 reviews

This BEST Vanilla Cake recipe features a moist, tender crumb with a rich vanilla flavor, perfect for any celebration. The cake layers are baked to golden perfection and paired with a creamy, velvety vanilla buttercream frosting that melts in your mouth. Made from scratch with simple ingredients, this cake is a delightful treat that balances buttery richness and delicate sweetness.

Ingredients

Scale

Vanilla Cake

  • 3 cups (336g) cake flour, spooned and leveled
  • 2 cups (400g) granulated sugar
  • 2 tbsp dry nonfat milk powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 3/4 cup (168g) unsalted butter, room temperature and sliced
  • 6 tbsp vegetable oil
  • 1/2 cup (120g) warm water
  • 1 cup (240g) sour cream, room temperature
  • 1 tsp white distilled vinegar
  • 2 tbsp vanilla bean paste
  • 4 large eggs + 2 egg yolks, room temperature

Vanilla Buttercream

  • 1 1/2 cups (336g) unsalted butter, room temperature (very soft)
  • 3 cups (330g) powdered sugar, spooned and leveled
  • Pinch of kosher salt
  • 1 tbsp vanilla bean paste
  • 2 tbsp slightly warm water

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. For an even bake, wrap pans with damp cake strips if available.
  2. Mix Dry Ingredients: In a large bowl, combine cake flour, granulated sugar, dry nonfat milk powder, baking powder, baking soda, and kosher salt using a hand or stand mixer with paddle attachment.
  3. Incorporate Butter: With the mixer on medium-low speed, add the sliced unsalted butter one piece at a time. Mix until the butter breaks down into small lumps, about 2 minutes.
  4. Add Vegetable Oil: Slowly pour in the vegetable oil while mixer is running. Continue mixing for 1 minute until the mixture has a very fine and crumbly texture.
  5. Mix Wet Ingredients: In a 2-cup measuring glass, combine warm water, sour cream, white distilled vinegar, and vanilla bean paste. Pour this mixture into the batter and mix on medium-low speed until smooth and fully combined, about 1 minute.
  6. Add Eggs: Crack the 4 large eggs and 2 egg yolks into the same measuring glass and beat with a fork. With the mixer on medium-low speed, slowly pour the eggs into the batter. Continue mixing until the batter is very smooth and creamy, taking care not to over mix.
  7. Scrape Batter: Remove the bowl from the mixer and use a rubber spatula to scrape down the sides and bottom ensuring even mixing. The batter should be pourable but not too thin or thick.
  8. Portion and Bake: Divide the batter evenly between the two prepared pans and smooth the tops. Bake in the middle rack of the oven for 35-40 minutes or until the tops are golden and a toothpick inserted comes out clean with a few moist crumbs attached.
  9. Cool Cakes: Let the cakes cool in the pans for about 20 minutes. Then carefully turn them out onto a wire cooling rack to cool completely before frosting.
  10. Prepare Buttercream: Using a stand or hand mixer with whisk attachment, beat the softened butter on medium-high speed for 5 minutes until glossy and white. Scrape the bowl and beat for another 5 minutes.
  11. Add Remaining Frosting Ingredients: Add powdered sugar, pinch of kosher salt, and vanilla bean paste. Mix on medium-low speed briefly to combine, then increase to medium speed until smooth. Finally, mix in the slightly warm water to achieve a creamy frosting consistency.
  12. Level Cakes: Once cakes are fully cooled, slice off the domed tops to create flat surfaces for stacking.
  13. Assemble Cake: Place one cake layer face up and spread a generous heaping cup of frosting evenly on top.
  14. Add Second Layer: Lay the second cake layer face down onto the frosted first layer. Cover the entire cake with the remaining buttercream frosting. If the frosting feels too soft to hold the cake, refrigerate the assembled cake for 30 minutes.
  15. Serve and Store: Once frosted, slice and serve at room temperature for best flavor, though it is also delicious chilled. Store the cake in an airtight container in the refrigerator for up to 3 days to maintain moisture.

Notes

  • Room temperature ingredients produce the best texture and flavor.
  • Using cake strips around pans helps bake the cake evenly without doming.
  • Do not over mix the batter once eggs are added to avoid a dense texture.
  • If your frosting is too soft, chilling the cake will help stabilize it before serving.
  • This recipe works well with either vanilla bean paste or high-quality vanilla extract.
  • Allow cakes to cool completely before frosting to prevent melting the buttercream.

Keywords: vanilla cake, homemade cake, buttercream frosting, classic vanilla cake, moist cake recipe, from scratch cake, celebration cake

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