Best Vanilla Cake Recipe

Introduction

This vanilla cake recipe is special because it combines the aromatic intensity of a real vanilla bean with the perfect balance of butter and oil. You get a cake that’s rich and flavorful, yet incredibly tender and moist with a tight, soft crumb.

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. Use your fingers to rub the seeds into the sugar until the mixture is fragrant and well combined.
3. In a separate large bowl, sift together the cake flour, baking powder, baking soda, and salt. Add the vanilla sugar and whisk everything together.
4. Add the room-temperature butter to the dry ingredients. Using an electric mixer on low speed, mix until the mixture resembles coarse, damp sand.
5. In a small bowl or measuring jug, whisk together the eggs, sour cream, oil, and vanilla extract until smooth.
6. With the mixer still on low, add half of the egg mixture to the dry ingredients. Mix until just combined, then add half of the milk. Mix, then repeat with the remaining egg mixture and milk. Stop mixing as soon as the last streaks of milk disappear.
7. Divide the batter evenly between the prepared pans. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.

Variations

• Cupcakes: Divide the batter between lined muffin tins and bake for 15-18 minutes. This recipe yields about 16 standard cupcakes.
• Sheet Cake: Bake the entire batter in a greased 9×13-inch pan for 25-30 minutes.
• Lemon-Vanilla Twist: Add the zest of one lemon to the dry ingredients along with the vanilla sugar for a bright, citrusy flavor.
• Layered Dessert: Slice the cooled cakes horizontally to create four thin layers. Brush each layer with a simple syrup and alternate with layers of whipped cream and fresh berries.

Tips for Success

• Room Temperature Matters: Having your eggs, sour cream, and butter at room temperature ensures they emulsify properly with the oil, creating a smooth, cohesive batter.
• Don’t Overmix: Once you add the wet ingredients, mix only until the flour is incorporated. Overmixing develops gluten and leads to a tough, dense cake.
• Check for Doneness Early: Ovens vary. Start checking your cakes at the 18-minute mark to prevent overbaking.

Storage & Reheating

Store unfrosted cakes 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 a cake carrier or under a cake dome in the refrigerator. Serve slices at room temperature for the best texture and flavor.

FAQ

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

It’s not recommended for this recipe, as cake flour has a lower protein content which is essential for the cake’s delicate texture. If you must substitute, for each cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour.

What if I don’t have a vanilla bean?

You can omit it. Increase the amount of pure vanilla extract to 1 1/2 tablespoons total to compensate for the lost flavor.

My batter seems thick. Is that right?

Yes, this is a moderately thick batter. The combination of sour cream and the mixing method (adding butter to dry ingredients) creates a thicker consistency that bakes up very moist.

Can I use low-fat sour cream or milk?

For the best texture and richness, use full-fat sour cream and whole milk as listed. Lower-fat alternatives can result in a less tender, drier cake.

Why are both butter and oil used?

Butter provides rich flavor, while oil ensures the cake stays exceptionally moist, even after refrigeration.

Can I make this into a 3-layer cake?

Yes, you can divide the batter among three 8-inch pans. The bake time will be slightly shorter, so start checking at 15-17 minutes.