For years, I struggled trying different vanilla cake recipes and couldn’t find one I absolutely loved. So I developed and tested until I made the one. I swear it doesn’t get better than this one. My trick to keeping it moist and flavorful with a tender crumb is using both good quality butter and oil. Plus I make sure that vanilla pops in every soft bite. Try it for yourself, and put all the others to the side once and for all.
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How to Make Vanilla Cake
Make the Cake
Step 1: Start by preheating your oven to 325°F then liberally spray 3 (8-inch) round cake pans with non-stick baking spray or grease and flour. In your mixer bowl, add oil and butter and beat for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 4-5 minutes until very pale yellow and fluffy.
Step 2: Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
Step 3: Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add baking powder, salt and baking soda. Be careful not to over beat.
Step 4: Lastly, add sour cream, milk, and vanilla extract, scrape down sides and mix until just combined and turn off mixer.
Step 5: Evenly pour cake batter into prepared baking pans and place in oven to bake for 17-27 minutes or until a toothpick inserted into the center of the cake comes just barely clean but don’t over bake!! I personally start checking the cakes around 16 minutes just to be sure since everyone’s oven is different.
Step 6: Remove cakes from oven and rest in pans for 10-15 minutes. Invert cakes from pans onto cooling racks until cooled.
For the Buttercream
Step 7: In your stand mixer, add butter and salt at medium low speed. Next turn the mixer down to low and slowly add confectioner’s sugar in small portions until all is added then turn the speed to medium high to combine.
Step 8: Add heavy cream and vanilla extract and mix until nice and fluffy. Add in food coloring at this point if desired.
Assemble
Step 9: Place the first round on your cake plate and top with icing. Spread into an even layer about ½ – 1-inch thick. Repeat with the remaining cake layers and icing.
Step 10: Top the last cake round with most of the rest of the icing, smooth over the top, and let some hang over the edge. Using an offset spatula, spread the icing all around the sides of the cake vertically, using the remaining icing to fill as you go. Once smooth, decorate slice, and serve.
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Vanilla Cake Recipe
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I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
For the Cake
- 2/3 cup vegetable oil
- 1/3 cup unsalted butter room temperature
- 1 1/2 cup granulated sugar
- 3 large eggs
- 2 3/4 cup all purpose flour sifted
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1 1/4 cup sour cream room temperature
- 1/3 cup whole milk
- 1 tbsp vanilla paste or vanilla extract
For the Buttercream
- 1 cup unsalted butter
- 1/2 tsp kosher salt
- 3 cups confectioner's sugar
- 2 tbsp heavy whipping cream
- 1 1/2 tsp vanilla extract
Instructions
For the Cake
- Start by preheating your oven to 325°F then liberally spray 3 (8-inch) round cake pans with non-stick baking spray or grease and flour.
- In your mixer bowl, add oil and butter and beat for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 4-5 minutes until very pale yellow and fluffy. Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
- Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add baking powder, salt and baking soda. Be careful not to over beat.
- Lastly, add sour cream, milk, and vanilla extract, scrape down sides and mix until just combined and turn off mixer.
- Evenly pour cake batter into prepared baking pans and place in oven to bake for 17-27 minutes or until a toothpick inserted into the center of the cake comes just barely clean but don't over bake!! I personally start checking the cakes around 16 minutes just to be sure since everyone's oven is different.
- Remove cakes from oven and rest in pans for 10-15 minutes. Invert cakes from pans onto cooling racks until cooled.
For the Buttercream
- In your stand mixer, add butter and salt at medium low speed.
- Next turn the mixer down to low and slowly add confectioner’s sugar in small portions until all is added then turn the speed to medium high to combine.
- Add heavy cream and vanilla extract and mix until nice and fluffy. Add in food coloring at this point if desired.
Assemble
- Place the first round on your cake plate and top with icing. Spread into an even layer about ½ – 1-inch thick.
- Repeat with the remaining cake layers and icing. Top the last cake round with most of the rest of the icing, smooth over the top, and let some hang over the edge.
- Using an offset spatula, spread the icing all around the sides of the cake vertically, using the remaining icing to fill as you go. Once smooth, decorate slice, and serve.
Notes
How to Store
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- Room Temp: Keep it in a cake cover so the elements won’t get to them. They will last for up to 3 days.
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- Fridge: You can refrigerate the cake up to 5 days but cut slices and serve at room temp.
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- Freezer: Freeze layers unfrosted for the best results. Wrap with plastic wrap then cover in foil. They will last for up to 3 months.
Nutrition
Recipe Tips
- Keep it Room Temp: The best way to make sure that your batter turns out smooth is to use room temp butter, eggs, sour cream and milk.
- Avoid the Fake Stuff: We are going for real vanilla flavor so don’t grab artificial. In fact, go for the best high quality brand you can find. I really love Nielsen Massey products. And if you want strong vanilla flavor, use the paste.
- Grab High Quality Butter: I love using higher fat European butters for cakes like this where the butter and flavor needs to shine. It makes such a difference boos.
Ingredient Notes
- Oil: Any other neutral oil like canola will also work.
- Unsalted Butter: Salted works too. Just leave out the salt.
- Sour Cream: Or swap in plain greek yogurt.
- Milk: I prefer whole milk to keep the cake moist. 2% will also work in a pinch.
- Confectioner’s Sugar: If you only have granulated sugar around, you can make homemade powdered sugar to swap in.
Serving Suggestions
- Use Chocolate Frosting: Both my classic American chocolate frosting or chocolate Swiss meringue buttercream are great options.
- Caramel: My caramel frosting is perfect with this cake.
- Other Frostings: My other faves are seven minute frosting, oreo frosting, or cream cheese frosting. Also don’t skip a good oldie like Swiss meringue buttercream.
Recipe Help
Yep! You can make the layers ahead and wrap in platic wrap and keep at room temp the day before. I would pop in the freezer if you need to make way ahead of time then thaw before frosting.
Yep, 9 inch layers will work or you can also make these as my vanilla cupcakes if you prefer in a muffin pan.
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