Description
This classic vanilla cake recipe yields a moist, tender cake layered with creamy vanilla buttercream frosting, perfect for celebrations or everyday indulgence. With a balance of creamy sour cream and rich butter, this cake offers a delicate crumb and a soft, luscious texture.
Ingredients
For the Vanilla Cake
- 2 ½ cups (312g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (170g) unsalted butter, room temperature
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 1 cup (240ml) whole milk, room temperature
- ½ cup (120ml) sour cream, room temperature
For the Vanilla Buttercream
- 1 cup (227g) unsalted butter, room temperature
- 4 cups (480g) powdered sugar, sifted
- 2 tbsp heavy cream or milk
- 1 ½ tsp pure vanilla extract
- Pinch of salt
Instructions
- Prepare the Pans and Oven: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper to ensure easy release after baking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside for later use.
- Cream the Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar on medium speed for 3 to 4 minutes, until the mixture becomes light in color and fluffy in texture.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl, then mix in the vanilla extract until fully incorporated.
- Combine Milk and Sour Cream: In a separate bowl or measuring jug, stir together the whole milk and sour cream until smooth. This mixture helps keep the cake moist and tender.
- Alternate Wet and Dry Ingredients: Add the flour mixture to the creamed butter in three additions, alternating with the milk and sour cream mixture. Begin and end with the dry ingredients. Mix on low speed and stop as soon as the batter is combined to avoid overmixing.
- Divide and Bake: Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack. Allow them to cool completely before frosting.
- Make the Buttercream: In a large bowl, beat the butter on medium speed until creamy and smooth. Add the powdered sugar gradually, one cup at a time, mixing on low speed until combined.
- Finish the Frosting: Add the vanilla extract, salt, and cream or milk. Beat on high speed for 3 to 4 minutes until the frosting is fluffy and spreadable. If the frosting is too thick, add more cream one tablespoon at a time.
- Level and Layer the Cake: If needed, trim the tops of the cake layers to level them. Place one layer on a cake stand or serving plate and spread a generous layer of buttercream on top.
- Stack and Crumb Coat: Place the second cake layer on top and press down lightly. Apply a thin layer of frosting around the cake to seal in crumbs. Chill the cake for 15 minutes to set the crumb coat.
- Frost and Decorate: After chilling, apply the final coat of buttercream. Smooth the sides and top with an offset spatula. Decorate as desired and serve.
Notes
- Use room temperature ingredients to ensure even mixing and a smooth batter.
- Do not overmix the batter to maintain a tender, light cake crumb.
- If you don’t have sour cream, Greek yogurt can be substituted to maintain moisture.
- Ensure cakes are completely cooled before frosting to prevent melting the buttercream.
- Chilling the crumb coat helps achieve a clean, professional finish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
