10/08/2026
PERFECT VANILLA CAKE ๐โจ
Soft, moist and buttery vanilla cake with a fine, stable crumb that is strong enough for stacking and decorating while still staying tender and delicious.
MAKES:
Two 8-inch cake layers
Approximately 16โ20 servings
INGREDIENTS
3 cups (375 g) all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (227 g) unsalted butter, softened
1 3/4 cups (350 g) granulated sugar
4 large eggs, room temperature
2 tbsp vanilla extract
1 cup (240 ml) whole milk, room temperature
1/2 cup (120 g) sour cream, room temperature
1/4 cup (60 ml) vegetable oil
METHOD
1. PREHEAT THE OVEN
Preheat oven to 340ยฐF / 170ยฐC.
Grease two 8-inch round cake pans.
Line the bottoms with parchment paper.
2. PREPARE THE DRY INGREDIENTS
In a medium bowl, whisk together:
Flour
Baking powder
Baking soda
Salt
Set aside.
3. CREAM THE BUTTER AND SUGAR
Place the softened butter and granulated sugar in a large mixing bowl.
Beat for approximately 4โ5 minutes until very pale, light and fluffy.
Do not rush this step because proper creaming helps create a soft, even crumb.
4. ADD THE EGGS
Add the eggs one at a time.
Beat well after each addition.
Scrape down the sides and bottom of the bowl as needed.
5. ADD THE VANILLA
Mix in the vanilla extract until combined.
6. ADD SOUR CREAM AND OIL
Add the sour cream and vegetable oil.
Mix on low speed until smooth.
The sour cream adds moisture while the oil helps the cake stay soft even after refrigeration.
7. ADD FLOUR AND MILK
Add the dry ingredients in three additions, alternating with the milk.
Begin and end with the flour mixture.
Mix on low speed only until combined.
Do not overmix.
8. DIVIDE THE BATTER
Divide the batter evenly between the prepared cake pans.
Smooth the tops gently.
9. BAKE
Bake at 340ยฐF / 170ยฐC for approximately 30โ35 minutes.
The cakes are ready when:
The tops spring back lightly when touched
A toothpick inserted into the centre comes out clean or with a few moist crumbs
10. COOL THE CAKES
Allow the cakes to cool in the pans for approximately 10 minutes.
Carefully turn them onto cooling racks.
Remove the parchment paper.
Allow to cool completely before decorating.
FOR EXTRA-MOIST CAKE
Once the cakes are completely cool, wrap them tightly in plastic wrap.
Allow them to rest for several hours or overnight before decorating.
This helps the moisture distribute evenly through the cake.
IMPORTANT TIPS
Use room-temperature ingredients for a smooth, even batter.
Cream the butter and sugar thoroughly before adding the eggs.
Do not overmix once the flour is added.
Measure flour carefully. Too much flour can make vanilla cake dry.
Bake at a moderate temperature so the sides stay lightly golden instead of becoming dark.
Do not overbake.
For very even cake layers, weigh the batter before dividing it between the pans.
Allow the cakes to cool completely before trimming, filling or frosting.
FOR STACKING & DECORATING
This cake has a soft but stable crumb, making it suitable for:
Buttercream cakes
Layer cakes
Birthday cakes
Tall cakes
Celebration cakes
Ganache-covered cakes
For tall or stacked cakes, chill the layers before assembling for easier handling.
STORAGE
Unfrosted cake layers can be wrapped tightly and kept at room temperature for up to 1 day.
Refrigerate for up to 4 days.
Freeze well-wrapped cake layers for up to 2 months.
Bring refrigerated cake to room temperature before serving for the softest texture.
