Vanilla Cake
This easy Vanilla Cake Recipe yields a moist, fluffy homemade dessert that’s perfect for birthdays, celebrations, or an everyday sweet treat. With simple pantry staples, step-by-step guidance, and a classic flavor that everyone loves, you’ll have a batch of tender vanilla cake ready in no time.
Ingredients
- 2.5 cups all-purpose flour or 1:1 gluten-free blend by Bob’s Red Mill
- 1.5 cups granulated sugar superfine if you have it
- 1 Tbsp baking powder ensure it’s fresh for optimal rise
- 0.5 tsp baking soda
- 0.5 tsp fine sea salt
- 1 cup whole milk sub almond or oat milk for dairy-free
- 0.5 cup sour cream or plain Greek yogurt adds extra moisture
- 0.5 cup unsalted butter melted and slightly cooled
- 2 large eggs at room temperature for fluffiness
- 1 Tbsp pure vanilla extract choose Madagascar or Mexican
- 1 tsp vanilla bean paste optional, for those luscious seeds
- 1 zest lemon optional, brightens the vanilla flavor
Instructions
- Preheat oven to 350°F (175°C) and position a rack in the center. Grease two 8-inch round cake pans with nonstick spray, then line the bottoms with parchment circles.
- Sift together flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk to combine.
- Whisk milk, sour cream, melted butter, eggs, vanilla extract, vanilla bean paste, and lemon zest in another bowl until smooth.
- Pour wet ingredients into dry and gently fold until no streaks remain.
- Scoop batter evenly into pans, smoothing tops with an offset spatula.
- Bake 25–30 minutes until tops are lightly golden and a toothpick comes out with moist crumbs.
- Let cakes rest 10 minutes in pans, then invert onto a wire rack to cool completely.
- Spread a thin layer of frosting between and around layers, then chill for 15 minutes.
- Apply remaining frosting smoothly and decorate as desired.
- Let cake rest before slicing.
Notes
Let eggs and dairy come to room temperature for easier mixing and better texture. An optional lemon zest brightens the flavor.