Best Vanilla Cake Recipe

Introduction

This recipe delivers the ultimate vanilla cake—tender, moist, and bursting with real flavor. You’ll get a perfect, level crumb thanks to cake flour and a unique combination of butter and oil, while a vanilla bean and pure extract create an unforgettable taste.

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. Rub the seeds into the sugar with your fingers until evenly distributed.
3. In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.
4. In a large mixing bowl, beat the vanilla sugar and room-temperature butter on medium speed until light and fluffy, about 2-3 minutes.
5. Add the room-temperature eggs one at a time, beating well after each addition.
6. Beat in the sour cream, canola oil, and vanilla extract until the mixture is smooth. It may look slightly curdled; this is fine.
7. With the mixer on low, add the dry ingredients in three additions, alternating with the whole milk in two additions. Begin and end with the dry ingredients. Mix until just combined, scraping down the bowl as needed.
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 the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.

Variations

• Lemon-Vanilla Cake: Add the zest of one lemon to the sugar when rubbing in the vanilla seeds.
• Sprinkle Cake: Gently fold 1/2 cup of rainbow sprinkles into the finished batter before dividing into pans.
• Cupcakes: Divide the batter into a lined muffin tin and bake for 16-20 minutes. This recipe makes about 16 standard cupcakes.
• Layer Cake with Filling: Use this recipe to make a stunning 4-layer cake by torting (splitting) each baked cake round horizontally in half.

Tips for Success

• True Room Temperature: Ensure your butter, eggs, and sour cream are truly at room temperature for a smooth, emulsified batter that bakes evenly.
• Don’t Overmix: Mix the batter only until the last streaks of flour disappear. Overmixing develops gluten, leading to a tough cake.
• Proper Measuring: For the cake flour, spoon it into your measuring cup and level it off with a knife. Scooping directly packs in too much flour.
• Pan Prep: Lining the pans with parchment paper guarantees your cakes will release perfectly without sticking.

Storage & Reheating

Store unfrosted cake layers wrapped tightly in plastic wrap at room temperature for up to 2 days or frozen for up to 3 months. Frosted cake can be stored, covered, in the refrigerator for up to 5 days. Let slices come to room temperature for about an hour before serving for the best texture and flavor.

FAQ

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

You can, but the texture will be slightly denser. For a closer substitute, for every 1 cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornstarch. Sift together thoroughly.

Why is there both butter and oil?

Butter provides rich flavor, while oil ensures the cake stays incredibly moist and tender for days.

My vanilla bean is dry. Can I still use it?

Yes. A dry bean is still flavorful. Soak it in warm milk for 30 minutes before splitting and scraping to help soften it.

Can I use low-fat sour cream or milk?

For the best texture and moisture, stick with full-fat sour cream and whole milk. Lower-fat alternatives can result in a drier, less tender cake.

What if I don’t have two 8-inch pans?

You can bake it in a 9×13-inch pan. The bake time will be slightly longer, around 25-30 minutes. Start checking at 25 minutes.

Can I make the batter ahead of time?

It’s best to bake immediately after mixing. The baking powder and soda begin reacting once combined with the wet ingredients, and letting the batter sit can result in a less fluffy cake.