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A slice of vanilla cake recipe on a white plate with fork leaning on the plates
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5 from 2 votes

Vanilla Cake Recipe

After years of testing vanilla cake recipes, I finally cracked the code with this ultra-moist, flavorful classic that never misses. Made with a mix of butter and oil and loaded with rich vanilla flavor, this one will have you retiring all the others.
Prep Time15 minutes
Cook Time23 minutes
Total Time38 minutes
Course: Dessert
Cuisine: American, south, Southern
Servings: 28 servings
Calories: 180kcal
Author: Jocelyn Delk Adams

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 room temperature
  • 1/2 tsp kosher salt
  • 3 cups confectioner's sugar
  • 2 tbsp heavy whipping cream
  • 1 1/2 tsp vanilla extract
US Customary - Metric

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
    • Room Temp: Keep it in a cake cover so the elements won't get to them. They will last for up to 3 days.
    • Fridge: You can refrigerate the cake up to 5 days but cut slices and serve at room temp.
    • 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

Calories: 180kcal | Carbohydrates: 21g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 120mg | Potassium: 61mg | Fiber: 1g | Sugar: 11g | Vitamin A: 162IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg