Description
This classic Homemade Vanilla Cake is a moist, tender, and flavorful dessert perfect for any celebration or sweet craving. Made with simple pantry ingredients, it features a delicate crumb and rich vanilla aroma that pairs wonderfully with your favorite frostings or fresh toppings.
Ingredients
Scale
Dry Ingredients
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup whole milk, room temperature
- ¼ cup sour cream, room temperature
Instructions
- Prepare pans and oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for now.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar on medium-high speed until the mixture becomes light and fluffy, approximately 3 to 4 minutes. This step aerates the batter for a tender cake.
- Add eggs and vanilla: Incorporate the eggs one at a time into the butter mixture, mixing well after each addition to ensure smooth incorporation. Then, blend in the pure vanilla extract until evenly distributed.
- Combine milk and sour cream: In a small bowl, stir together the whole milk and sour cream until well combined. This adds moisture and richness to the cake.
- Alternate mixing dry and wet ingredients: With your mixer on low speed, add the flour mixture in three portions alternated with the milk-sour cream mixture, beginning and ending with the flour mixture. Mix just until incorporated at each stage without overmixing to maintain a tender crumb.
- Fill pans and bake: Evenly divide the batter between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes. Then carefully turn them out onto wire racks and cool completely before frosting or serving.
Notes
- This vanilla cake pairs beautifully with vanilla buttercream, chocolate frosting, or fresh berries and whipped cream for a delightful finish.
- For cupcakes, fill liners two-thirds full and bake for 18 to 20 minutes.
- Ensure all ingredients are at room temperature to achieve the best texture and consistency in your cake.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
