Prep Time 25 mins
Cook Time 30 mins
Rest Time 30 mins
Total Time 1 hr 25 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 175  C
Servings: 10
Best Season: All Seasons
Description

A soft, buttery, and perfectly moist vanilla cake recipe that’s ideal for birthdays, weddings, or any celebration. This easy-to-follow cake yields a tender crumb with a rich vanilla flavor and is perfect for pairing with buttercream or fresh fruits.

Ingredients
    🍰 For the Vanilla Cake Base:
  • 2.5 cups all-purpose flour (sifted)
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter (softened at room temperature)
  • 1.75 cups granulated sugar
  • 4 large eggs (room temperature)
  • 1 tbsp pure vanilla extract
  • 1 cup whole milk (room temperature)
  • 0.5 cup sour cream (adds moisture & tang)
    • 🧁 Optional Vanilla Buttercream Frosting:
  • 1 cup unsalted butter (softened)
  • 3 cups 3–4 powdered sugar (sifted)
  • 2 tbsp heavy cream (adjust for consistency)
  • 1.5 tsp vanilla extract
  • Pinch of salt (balances sweetness)
Instructions
    Preheat and Prep Pans
  1. 1
    Preheat your oven to 175°C (347°F). Grease and line two 8-inch round cake pans with parchment paper.
    2. Mix Dry Ingredients
  2. 2
    In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
    3. Cream Butter and Sugar
  3. 3
    In a large mixing bowl or stand mixer, beat butter and sugar together on medium-high speed for about 3–4 minutes until light and fluffy.
    4. Add Eggs and Vanilla
  4. 4
    Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
    5. Incorporate Dry and Wet Ingredients
  5. 5
    Alternate adding the dry ingredients and the milk/sour cream mixture (combined together beforehand), starting and ending with the dry ingredients. Mix just until combined—do not overmix.
    6. Bake the Cake
  6. 6
    Divide the batter evenly between the prepared pans. Tap the pans gently to remove air bubbles. Bake for 28–32 minutes or until a toothpick inserted into the center comes out clean.
    7. Cool the Cake
  7. 7
    Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on a wire rack for at least 30 minutes before frosting.
    8. (Optional) Make the Frosting
  8. 8
    Beat the butter until creamy, then gradually add powdered sugar. Add vanilla, salt, and cream. Beat for 3–5 minutes until fluffy. Adjust consistency with more cream or sugar if needed.
    9. Assemble and Frost
  9. 9
    Place one cake layer on a serving plate. Spread an even layer of frosting. Top with the second layer and frost the top and sides. Decorate as desired.
Note

Storage: Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.

Freezing: Freeze unfrosted layers for up to 2 months; wrap tightly in plastic and foil.

Variations: Add lemon zest for a citrus twist, or fold in fresh berries before baking for a summery version.

Dairy-free option: Substitute butter with vegan butter and use almond or oat milk with dairy-free sour cream.

Keywords: easy vanilla cake, moist cake recipe, birthday cake, fluffy vanilla sponge, homemade cake
Read it online: https://petitepanini.com/recipe/vanilla-cake-recipe/