Perfect Vanilla Cake
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!
Servings: 8
Calories: 442kcal
Ingredients
- 1 1/2 cups cake flour *
- 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 3/4 cup unsalted butter softened
- 2 large eggs
- 2/3 cup sour cream Greek yogurt or buttermilk** can be substituted
- 1/2 cup milk
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 325 degrees F, mist three 6-inch cake pans*** with non-stick spray, and line them with circles cut from parchment paper.
- 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 to be sure all of the ingredients are fully incorporated.
- Add the sour cream, milk, and vanilla.
- Mix on medium speed for 2 to 3 minutes, to aerate the batter and build the cake's structure.
- Divide the batter equally between the prepared pans, and bake for 30 to 40 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs.
- Cool completely before filling and frosting.
Video
Notes
* Learn more about cake flour here: Why Use Cake Flour?
** If you don't have buttermilk, you can substitute by stirring 2 teaspoons of white vinegar or lemon juice into 2/3 cup of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.
*** 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.
** If you don't have buttermilk, you can substitute by stirring 2 teaspoons of white vinegar or lemon juice into 2/3 cup of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.
*** 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
Serving: 0.125cake | Calories: 442kcal | Carbohydrates: 53g | Protein: 7g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 352mg | Potassium: 156mg | Fiber: 1g | Sugar: 27g | Vitamin A: 736IU | Vitamin C: 0.2mg | Calcium: 77mg | Iron: 1mg