Introduction
A moist vanilla cake is the ultimate all-occasion dessert — timeless, simple, and incredibly satisfying. Whether for birthdays, weddings, or just a weekend treat, this soft and buttery cake stands out with its tender crumb and rich vanilla essence. It’s easy to make and pairs beautifully with almost any frosting.
Ingredients
For two 8-inch round cake pans:
- 2 1/2 cups (315g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (170g) unsalted butter, room temperature
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 1 cup (240ml) whole milk, room temperature
- 1/2 cup (120ml) sour cream or plain yogurt (adds extra moisture)
Instructions
- Preheat Oven & Prep Pans
Preheat oven to 350°F (175°C). Grease two 8-inch round pans and line the bottoms with parchment paper. - Mix Dry Ingredients
In a bowl, sift together the flour, baking powder, and salt. Set aside. - Cream Butter & Sugar
In a large mixing bowl, beat butter and sugar together until light and fluffy (about 3–4 minutes). - Add Eggs & Vanilla
Add eggs one at a time, beating well after each. Mix in the vanilla extract. - Alternate Dry Ingredients & Milk
On low speed, add the dry ingredients in three parts, alternating with the milk and sour cream, starting and ending with the dry mix. Do not overmix — stop as soon as it’s combined. - Bake
Divide batter evenly between pans and smooth the tops. Bake for 28–35 minutes or until a toothpick inserted in the center comes out clean. - Cool
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Description
This vanilla cake is ultra-moist and soft, with a fine crumb and a delicate buttery taste. The vanilla is the star of the show, shining through in every bite. It’s the perfect base for any frosting, from classic buttercream to whipped cream or fruit fillings.
Tips
- Use room temperature ingredients for best texture.
- Don’t overmix the batter or the cake can turn dense.
- Use cake strips or bake at a slightly lower temp (325°F) for flatter layers.
- You can brush cooled layers with simple syrup for extra moisture if storing the cake ahead of time.
Variations
- Funfetti Cake: Stir in 1/2 cup of rainbow sprinkles to the batter.
- Lemon Vanilla Cake: Add 2 tsp lemon zest and 1 tbsp lemon juice for a citrusy twist.
- Vanilla Chai Cake: Mix in 1 tsp of chai spice blend for warmth.
- Vegan Vanilla Cake: Use plant-based butter, almond milk, and flax eggs.
Correction
Avoid these common issues:
- Dry cake? You may have overbaked it or used too little fat — be sure to measure carefully.
- Dense cake? Could be from overmixing or old baking powder.
- Sunken center? Oven might be too hot or batter was underbaked — check with a toothpick.
Enjoy!
Frost with vanilla buttercream, chocolate ganache, or fresh whipped cream. Decorate with fruits, flowers, or sprinkles — then slice, serve, and enjoy a classic done right. This cake is a crowd-pleaser every time!