Best Vanilla Cake Recipe

Introduction

This recipe delivers a supremely moist and flavorful vanilla cake with a perfect crumb. By combining butter for richness and oil for tenderness, you get the best of both worlds. The use of real vanilla bean alongside pure extract creates a deep, aromatic vanilla flavor that’s unforgettable.

Prep & Cook Time

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 16

Ingredients

• 1 cup granulated sugar
• 1 vanilla bean
• 1 3/4 cups cake flour, not self-rising
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup unsalted butter (room temperature)
• 2 large large eggs (room temperature)
• 1/3 cup full-fat sour cream
• 1/4 cup canola oil (you can also use vegetable oil)
• 1 tablespoon vanilla extract (use pure, not imitation)
• 2/3 cup whole milk

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Place the granulated sugar in a medium bowl. Split the vanilla bean lengthwise and scrape out the seeds with the back of your knife. Add the seeds to the sugar and rub them in with your fingers until the sugar is fragrant and well-combined.
3. In a separate bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, combine the vanilla sugar and room-temperature butter. Beat on medium speed for 2-3 minutes until light and fluffy.
5. Add the room-temperature eggs one at a time, beating well after each addition and scraping down the bowl as needed.
6. Add the sour cream, canola oil, and vanilla extract. Mix on medium speed until just combined.
7. With the mixer on low speed, add the dry ingredients in three parts, alternating with the milk in two parts, beginning and ending with the dry ingredients. Mix only until no streaks of flour remain.
8. Divide the batter evenly between the prepared pans. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cakes cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.

Variations

• Vanilla Cupcakes: Divide the batter between lined muffin tins and bake for 15-18 minutes. This recipe will yield about 16 standard cupcakes.
• Layer Cake Masterpiece: Double the recipe to make a tall, impressive four-layer cake.
• Simple Snack Cake: Bake the entire batch in a 9×13 inch pan for about 25-30 minutes for an easy sheet cake.
• Flavor Infusion: Brush the cooled cake layers with a simple syrup infused with complementary flavors like citrus zest or almond extract.

Tips for Success

• Room Temperature is Key: Ensure your eggs, sour cream, and butter are truly at room temperature for a smooth, emulsified batter that bakes evenly.
• Don’t Overmix: Mix the batter only until the ingredients are incorporated once you add the flour. Overmixing develops gluten and leads to a tough cake.
• Check for Doneness Early: Start checking your cakes at the 18-minute mark. Overbaking is the most common cause of dry cake.

Storage & Reheating

Store unfrosted cake layers tightly wrapped in plastic wrap at room temperature for up to 2 days, or freeze for up to 3 months. Frosted cakes should be stored in an airtight container in the refrigerator. For the best texture, serve slices at room temperature.

FAQ

Can I use all-purpose flour instead of cake flour?

Yes, but the texture will be slightly denser. For a closer substitute, replace 2 tablespoons from each cup of all-purpose flour with cornstarch (for this recipe, use 1 1/2 cups + 2 tbsp all-purpose flour mixed with 1/4 cup cornstarch).

Why are there two large eggs listed as “large large eggs”?

This is simply emphasizing that you need large-sized eggs. Using two standard large eggs is correct.

Can I use just vanilla extract and skip the bean?

Yes, you can omit the vanilla bean. Just use the 1 tablespoon of vanilla extract. The bean provides a more intense, complex flavor.

My batter seems very thin, is that normal?

What frosting pairs well with this cake?

A classic vanilla buttercream, cream cheese frosting, or a simple whipped chocolate ganache are all excellent choices.

Can I make this cake dairy-free?

This recipe relies heavily on dairy (butter, sour cream, milk) for texture and flavor, so substitutions are not recommended for the best results.