Perfect Vanilla Cake

4.25 stars (128 ratings)

This is the only vanilla cake recipe you'll ever need! It bakes up soft, buttery, and moist, with a fine, delicate crumb. So easy it's practically foolproof, and it all comes together in just one bowl. Simple, versatile, and so delicious!

Prep Time20

Cook Time35

Total Time55

Course: Dessert

Cuisine: American

Keyword: best vanilla cake recipe, easy vanilla cake recipe, vanilla cake, vanilla cake recipe

Servings:

Calories: 641kcal

Ingredients

2 ¼ cups cake flour *
¾ cup all-purpose flour
1 ½ cups granulated sugar
1 ½ teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon kosher salt
¾ cup unsalted butter softened
3 eggs (large)
1 cup sour cream (plain, unsweetened Greek yogurt or buttermilk** can be substituted)
⅓ cup milk
⅓ cup oil
2 teaspoons vanilla bean paste (vanilla extract may be substituted)

US Customary - Metric

Instructions

Preheat the oven to 325 degrees F, line three 6-inch cake pans*** with circles cut from parchment paper, and mist the sides of the pans with non-stick spray.
Place the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in the bowl of an electric mixer, and stir on low speed to combine.
Add the butter, mixing on medium-low speed until the mixture resembles damp sand (about 1 minute).
Add the eggs, one at a time, scraping the bottom and sides of the bowl after each addition and allowing each egg to fully incorporate before adding the next.
Add the sour cream, milk, oil, and vanilla.
Mix on medium speed for 2 to 3 minutes, to aerate the batter and build the cake's structure. (<--Do not skimp on this step!)
Divide the batter equally between the prepared pans, and bake on the middle rack of the oven until the cakes are lightly golden, feel springy when lightly pressed, and when a toothpick inserted in the center comes out clean or with a few moist crumbs (approx. 35 to 45 minutes).
Cool completely before filling and frosting.

Video

Notes

* Learn more about cake flour here: Why Use Cake Flour?
** If you don't have sour cream, plain Greek yogurt, or buttermilk, you can create a substitute by following this tutorial: How to Make Homemade Buttermilk.
*** This layer cake can also be baked in two 8-inch or 9-inch diameter cake pans. The cake layers may bake up slightly thinner, and the bake times may need to be adjusted. Click here for the cupcake version of this recipe: Perfect Vanilla Cupcakes from Scratch.

Nutrition