Vanilla Cake
Tender layers with a fine, moist crumb and real vanilla flavor throughout.
Dietary
Vegetarian, Nut free, Halal, Kosher
Allergens
Dairy, Eggs, Wheat
This classic vanilla cake relies on the reverse creaming method for an ultra-fine, velvety crumb that stays moist for days. It bakes up in two 9-inch rounds, perfect for stacking with buttercream for birthdays or any layer cake occasion. A generous dose of vanilla extract and whole milk gives it a rich, bakery-style flavor.
Ingredients
- 2 1/2 cups cake flour
- 1 3/4 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup unsalted butter, softened and cubed
- 1 cup whole milk, room temperature
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/4 cup sour cream, room temperature
Method
-
Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
-
In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder, baking soda, and salt on low speed for 30 seconds.
-
Add the softened butter cubes to the dry ingredients and mix on low speed until the mixture resembles coarse, sandy crumbs, about 2 minutes.
-
In a separate bowl or large measuring cup, whisk together the milk, eggs, vanilla extract, and sour cream until smooth.
-
With the mixer on low, pour in half of the milk mixture and beat until just incorporated, about 30 seconds.
-
Scrape down the bowl, add the remaining milk mixture, and beat on medium speed for 1 minute until the batter is smooth and well combined. Do not overmix.
-
Divide the batter evenly between the two prepared pans and smooth the tops with a spatula.
-
Bake until a toothpick inserted in the center comes out clean and the cake springs back when lightly pressed, 28 to 32 minutes.
-
Cool the cakes in their pans on a wire rack for 15 minutes.
-
Turn the cakes out onto the wire rack and cool completely before frosting, about 1 hour.
Rate this recipe
Vanilla Cake
This classic vanilla cake relies on the reverse creaming method for an ultra-fine, velvety crumb that stays moist for days. It bakes up in two 9-inch rounds, perfect for stacking with buttercream for birthdays or any layer cake occasion. A generous dose of vanilla extract and whole milk gives it a rich, bakery-style flavor.
1 hr 15 min 8 slices 410 cal
Ingredients
- 2 1/2 cups cake flour
- 1 3/4 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup unsalted butter, softened and cubed
- 1 cup whole milk, room temperature
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/4 cup sour cream, room temperature
Method
- 1
Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- 2
In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder, baking soda, and salt on low speed for 30 seconds.
- 3
Add the softened butter cubes to the dry ingredients and mix on low speed until the mixture resembles coarse, sandy crumbs, about 2 minutes.
- 4
In a separate bowl or large measuring cup, whisk together the milk, eggs, vanilla extract, and sour cream until smooth.
- 5
With the mixer on low, pour in half of the milk mixture and beat until just incorporated, about 30 seconds.
- 6
Scrape down the bowl, add the remaining milk mixture, and beat on medium speed for 1 minute until the batter is smooth and well combined. Do not overmix.
- 7
Divide the batter evenly between the two prepared pans and smooth the tops with a spatula.
- 8
Bake until a toothpick inserted in the center comes out clean and the cake springs back when lightly pressed, 28 to 32 minutes.
- 9
Cool the cakes in their pans on a wire rack for 15 minutes.
- 10
Turn the cakes out onto the wire rack and cool completely before frosting, about 1 hour.