My Favorite Vanilla Cake Recipe

Looking for the ultimate vanilla cake recipe that is moist, fluffy, and bursting with flavor? This easy vanilla cake made with sour cream, buttermilk, and a rich vanilla frosting is a crowd-pleaser for any occasion. Whether you’re baking for a birthday, wedding, or just craving a delicious treat, this homemade vanilla cake delivers on both taste and texture.

This moist vanilla cake is made with simple ingredients like unsalted butter, granulated sugar, and cake flour, creating a light and airy crumb. Topped with a creamy buttercream frosting, it’s the perfect dessert for those who love the classic flavors of vanilla and almond.

Ingredients

For the Vanilla Cake:

• 3 and 3/4 cups (450 g) cake flour
• 1 Tablespoon (14 g) baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon salt
• 1 and 1/2 cups (340 g) unsalted butter, room temperature
• 2 and 1/4 cups (447 g) granulated sugar
• 2 Tablespoons (28 ml) vanilla extract
• 1/4 teaspoon almond extract
• 4 large eggs, room temperature
• 3 large egg whites, room temperature, beaten until frothy
• 1 and 1/4 cups (284 ml) buttermilk, room temperature
• 1 cup (227 g) sour cream, room temperature
• 1/3 cup (67 ml) canola oil

For the Vanilla Frosting:

• 2 cups (454 g) unsalted butter, room temperature
• 6 and 1/2 cups (741 g) confectioners’ sugar, sifted
• 1/4 cup (57 ml) whole milk, room temperature (more as needed)
• 2 Tablespoons (28 ml) heavy cream, room temperature
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

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Instructions

For the Vanilla Cake:

1. Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans, lining them with parchment paper rounds for easy removal.
2. In a large mixing bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer or using a handheld electric mixer, beat the butter on medium speed until creamy, about 1 minute. Gradually add the sugar, then beat on medium-high speed for 2 minutes. Add the vanilla and almond extracts and mix well.
4. Reduce the speed to medium-low and add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
5. Gently fold in the beaten egg whites in three additions, mixing well after each addition.
6. In a separate bowl, combine the buttermilk, sour cream, and oil. Mix until smooth.
7. Alternately add the dry ingredients and the sour cream mixture to the batter in three additions of flour and two of the sour cream mixture, starting and ending with the flour mixture. Mix until just combined.
8. Divide the batter evenly among the three prepared pans, about 710 g of batter per pan. Smooth the tops.
9. Bake for 24-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean and the edges are lightly browned.
10. Cool the cakes in their pans for 15 minutes, then invert them onto wire racks to cool completely.

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For the Vanilla Frosting:

1. Beat the butter on medium-high speed until smooth and creamy, about 2 minutes.
2. Gradually add the sifted confectioners’ sugar, beating on low speed until combined.
3. Add the milk, heavy cream, vanilla extract, and salt, then mix until incorporated.
4. Increase the speed to high and beat for 1-2 minutes until the frosting is light and fluffy. If it’s too thick, add more milk; if too thin, add more powdered sugar.
5. To assemble, place one layer of cake on a plate or cake stand. Spread a thick layer of frosting on top, then repeat the process with the second layer. Top with the third cake layer and cover the entire cake with the remaining frosting.
6. Let the cake set for about 20 minutes before slicing and serving.

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Why You’ll Love This Recipe

This vanilla cake is everything you could want in a dessert – moist, fluffy, and packed with a rich vanilla flavor. The addition of sour cream and buttermilk ensures a tender crumb, while the almond extract adds a subtle depth that elevates the overall taste. Topped with a smooth, creamy vanilla frosting, this cake is a perfect choice for any special occasion or just because!

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Tips

• Room Temperature Ingredients: Make sure your butter, eggs, and dairy products are at room temperature before starting. This helps them incorporate more easily into the batter for a smoother consistency.
• Don’t Overmix the Batter: Once the flour is added, mix the batter until just combined. Overmixing can result in a dense cake.
• Test for Doneness: To check if your cake is done, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, it’s ready.

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Variations and Substitutions

• Gluten-Free: Replace the cake flour with a gluten-free all-purpose flour blend.
• Dairy-Free: Use a dairy-free butter substitute and non-dairy milk (such as almond or oat milk) in both the cake and frosting.
• Flavor Add-Ins: Try adding lemon zest or orange zest to the batter for a citrusy twist. You can also mix in chocolate chips or berries for extra flavor.
• Frosting Variations: Swap out the vanilla extract in the frosting for other flavors, like lemon or almond, for a different taste.

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FAQs

• Can I use all-purpose flour instead of cake flour? Yes, you can substitute all-purpose flour, but cake flour provides a lighter, more tender crumb. To make a quick substitute, use 1 cup minus 2 tablespoons of all-purpose flour and add 2 tablespoons of cornstarch.
• How do I store leftover cake? Store the cake in an airtight container at room temperature for up to 3 days. If you need to store it longer, you can refrigerate it for up to 1 week.
• Can I freeze this cake? Yes! You can freeze the unfrosted cake layers for up to 3 months. Wrap them tightly in plastic wrap and foil before freezing. Thaw at room temperature before frosting and serving.

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Serving Suggestions

This cake is a great treat for birthdays, anniversaries, or any celebration. Serve it with a scoop of vanilla ice cream or fresh berries for a delicious dessert. It also pairs wonderfully with a cup of coffee or tea for a more casual gathering.