Vanilla Cake Recipe

Let’s talk about Vanilla Cake: the classic, dreamy dessert that’s always a showstopper no matter the occasion. This recipe yields a tender, velvety crumb and a rich, buttery vanilla flavor that’s impossible to resist. The lush layers are sandwiched and topped with a cloud-like buttercream, making every bite pure bliss. Whether you’re celebrating, craving, or simply hoping to impress, this Vanilla Cake is the one you’ll make again and again.

Ingredients You’ll Need

What I love most about this Vanilla Cake is how it takes familiar, easy-to-find ingredients and turns them into something truly unforgettable. Each component plays a vital part: the cake flour ensures a melt-in-your-mouth softness, sour cream adds moisture, and pure vanilla brings that warm, inviting aroma.

• Cake flour: Creates a softer, finer crumb that makes the cake delicate and tender.
• Salt: Enhances all the flavors and balances the sweetness perfectly.
• Baking powder: Gives the cake a lovely, airy rise and light texture.
• Baking soda: Works with the sour cream to add a bit more lift and tenderness.
• Egg whites: Keep the crumb snow-white and add structure without making it dense.
• Butter (room temperature): Packs in rich flavor and helps whip up a fluffy batter.
• Sugar: Sweetens the cake and aids in creating a soft, moist crumb.
• Vanilla extract: Adds that irresistible, fragrant warmth that defines Vanilla Cake.
• Milk (room temperature): Keeps the cake moist and smooths out the batter.
• Sour cream (room temperature): Secret weapon for ultimate moisture and a subtle tang.
• Butter (for frosting): Forms the rich base for a creamy, dreamy buttercream.
• Shortening (for frosting): Helps stabilize the frosting and keep it fluffy.
• Powdered sugar (sifted): Sweetens and creates that signature silky frosting texture.
• Milk (for frosting): Adjusts consistency for spreadable perfection.
• Vanilla (for frosting): Keeps the vanilla flavor going strong, from cake to frosting.

How to Make Vanilla Cake

Step 1: Prep Your Cake Pans

Start by preheating your oven to 350°F (177°C). Butter and flour three 6-inch cake pans and line the bottoms with parchment paper circles to guarantee easy release. Properly prepped pans are the secret to perfect, effortless layers every time.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together cake flour, salt, baking powder, and baking soda. This step ensures even distribution and eliminates lumps, so every bite of Vanilla Cake is consistent and soft.

Step 3: Combine the Wet Ingredients

In a small bowl, mix together the room-temperature milk, sour cream, and vanilla extract. Letting these sit together helps the flavors meld and makes it easy to add them later in the process.

Step 4: Cream the Butter and Sugar

Using a stand or handheld mixer with the paddle attachment, beat the softened butter and sugar on medium speed for about three minutes. You want the mixture to look pale and fluffy—this is the foundation of your cake’s luxurious texture.

Step 5: Add the Egg Whites

Whisk the egg whites with a fork, then gradually drizzle them into your mixer on low speed. Once all are added, turn the speed to high for a minute or two. Don’t worry if it looks a bit curdled—it will come together beautifully as you proceed!

Step 6: Incorporate Dry and Wet Ingredients

Now, begin alternating: add half of your dry ingredients, gently mixing just until almost combined. Then add half the milk mixture, and repeat until everything’s in. For that extra-tender crumb, finish by hand with a spatula—this prevents overmixing.

Step 7: Bake the Layers

Divide the Vanilla Cake batter evenly between your prepared pans. Smooth the tops and bake for 30–35 minutes, or until a toothpick inserted in the centers comes out clean. The cakes should be lightly golden and springy to the touch.

Step 8: Cool the Cakes

Let the cakes cool in the pans for about 15–20 minutes, then gently turn them out onto a wire rack. This allows any residual steam to escape, ensuring the cakes are perfectly moist but never soggy.

Step 9: Make the Buttercream Frosting

For that classic Vanilla Cake finish, whip the butter and shortening until creamy. Add the powdered sugar and vanilla in batches, alternating with a bit of milk until you reach a light, fluffy texture. Beat well for the smoothest result!

Step 10: Assemble and Decorate

Stack the cake layers with generous slathers of buttercream between each. Coat the outside with a thin “crumb coat” first; chill, then finalize with a smooth, beautiful layer. Fancy a flourish? Pipe some colored buttercream flowers for a personal, playful touch.

How to Serve Vanilla Cake

Garnishes

A Vanilla Cake is a gorgeous blank canvas for your favorite garnishes. I love topping mine with a shower of rainbow sprinkles, fresh berries, or dainty edible flowers. Even a simple dusting of powdered sugar can make your cake look and feel extra special.

Side Dishes

Pairing this Vanilla Cake with something cool and creamy is always a hit—think vanilla ice cream or a dollop of whipped cream on the side. If you’re feeling fancy, a fruity coulis or a scoop of berry sorbet adds a hint of tartness to balance the sweetness.

Creative Ways to Present

Get playful with how you serve your Vanilla Cake! Try cutting the cake into cubes for a festive trifle, layering it with fruit and cream in parfait glasses, or making cute mini-cakes by stacking rounds. A drizzle of chocolate sauce or a swirl of caramel can turn a classic slice into something totally new.

Make Ahead and Storage

Storing Leftovers

To keep your Vanilla Cake ultra-fresh, wrap slices tightly in plastic wrap or store the whole cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate—it’ll last up to a week without losing its soft, dreamy crumb.

Freezing

Want to save a few slices for a rainy day? Wrap completely cooled, unfrosted cake layers or frosted slices tightly in plastic wrap and then foil. Store them in the freezer for up to three months. Thaw overnight in the fridge before serving for best results.

Reheating

For that just-baked taste, you can gently warm a slice of Vanilla Cake in the microwave for about 10 seconds. This brings back the softness of the cake and revives the frosting’s creamy texture—just like it’s fresh from the oven.

FAQs

Can I use all-purpose flour instead of cake flour?

You can substitute all-purpose flour for cake flour in a pinch by removing two tablespoons of flour per cup and replacing it with cornstarch. However, cake flour truly gives this Vanilla Cake its signature tender texture, so use it if possible.

Why does the recipe call for only egg whites?

Using only egg whites keeps the cake white and incredibly soft, without any yellow hue from the yolks. It helps achieve a delicate crumb and lets the vanilla flavor shine.

Can I use this recipe for cupcakes?

Absolutely! The batter bakes up beautifully as cupcakes. Just fill cupcake liners 2/3 full and bake at the same temperature for 18–22 minutes, checking for doneness with a toothpick.

How do I keep my cake layers flat?

Baking strips wrapped around your pans or a quick trim with a serrated knife after baking can help keep layers even. Even, flat cakes make for a professional-looking Vanilla Cake assembly!

Is it okay to color the buttercream?

Yes! Add gel food coloring to small batches of buttercream to create flowers or decorations. Gel color is best because it won’t thin out your frosting like liquid colors might.

Final Thoughts

If you’re looking for a no-fuss, all-star dessert, this Vanilla Cake delivers every time. Whether for birthdays, celebrations, or simply to make an ordinary day feel special, it’s a recipe that always brings joy. I can’t wait for you to bake it, share it, and make it your own family favorite!

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