Description
Simple Vanilla Cake is more than just a classic dessert; it’s a canvas for your culinary creativity. This recipe delivers a moist, fluffy cake with a rich vanilla flavor that makes it a perfect base for any
Ingredients
Cake:
2 ½ cups all-purpose flour, 300 grams
2 tsp baking powder
½ tsp baking soda
1 tsp salt
¾ cup unsalted butter, room temperature, 198 grams
1 ¾ cups granulated sugar, 346 grams
¼ cup vegetable oil, 59 ml
4 large eggs, room temperature
1 cup sour cream, 227 grams
½ cup milk, I used whole milk, 118 ml
1 Tbsp vanilla extract
Vanilla Frosting:
2 ½ cups unsalted butter, room temperature, 565 grams
2 Tbsp vanilla extract
⅛ tsp salt
6–10 cups powdered sugar, 681-1135 grams
3–6 tbsp milk or heavy cream if frosting becomes too thick
Instructions
Preheat the oven to 350º F. Grease two or three 8-inch springform pans with butter and line each pan with a parchment paper circle. Set aside.
In a small mixing bowl, combine the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the butter, sugar, and vegetable oil using an electric mixer until fluffy, about 1-2 minutes.
Add the eggs, sour cream, milk, and vanilla extract. Continue to beat.
Gradually add the flour mixture to the wet ingredients, mixing just until incorporated.
Divide the batter evenly among the pans.
Bake 2 pans for 40-50 minutes or 3 pans for 32-37 minutes, or until a toothpick comes out clean.
Allow the cakes to cool for 20-30 minutes in the pans, then remove and let cool completely on a cooling rack.
For the frosting, beat the butter, vanilla extract, and salt until fluffy. Gradually add the powdered sugar and milk or heavy cream as needed. Adjust consistency and sweetness as desired.
Assemble the cake by leveling the cooled cakes if needed, spreading frosting between each layer and around the sides.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 350 kcal