What makes this the best vanilla cake recipe? It’s all about the texture and flavor. The combination of sour cream and whole milk keeps the crumb incredibly moist and soft, while real vanilla extract gives it that rich, classic taste. Unlike store-bought mixes, this homemade vanilla cake has no artificial ingredients — just pure, delicious goodness. It’s also versatile: you can use it as a base for layered cakes, cupcakes, or sheet cakes.
Fluffy Vanilla Cake Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings20
minutes30
minutes350
kcalFluffy Vanilla Cake Recipe
Ingredients
2 ½ cups (315g) all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup (226g) unsalted butter, softened
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
Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, using a hand or stand mixer, beat the softened butter and sugar together on medium speed until light and fluffy (about 3–5 minutes).
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Beat in the sour cream until fully incorporated. The mixture may look slightly curdled—this is normal.
- On low speed, add the dry ingredients in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Recipe Video
Serving Suggestions
This fluffy vanilla cake pairs beautifully with a variety of frostings and toppings. For a classic look, frost it with buttercream or cream cheese frosting. Add fresh berries and a dusting of powdered sugar for a light, summery touch. It also works well with chocolate ganache, fruit compotes, or even a simple whipped cream topping for a more delicate presentation. Serve it at room temperature for the best texture and flavor.
Storage and Saving Suggestions
To store leftover vanilla cake, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 2 days, or up to 5 days in the refrigerator. For longer storage, freeze individual slices or the whole cake (unfrosted) for up to 3 months. Thaw at room temperature before serving. If frozen with frosting, flash freeze it first to set the frosting, then wrap and store.
Frequently Asked Questions (FAQs)
Q: Can I make this vanilla cake ahead of time?
A: Yes! You can bake the cake layers up to 2 days in advance. Wrap them well and store at room temperature or refrigerate until ready to frost.
Q: Can I use this recipe for cupcakes?
A: Absolutely! This recipe makes about 24 standard cupcakes. Bake at 350°F (175°C) for 18–20 minutes or until a toothpick comes out clean.
Q: Can I substitute sour cream with yogurt?
A: Yes, plain Greek yogurt is a good substitute for sour cream in this recipe. It will still give a moist, tender crumb.
Q: Why is my cake not fluffy?
A: Overmixing the batter or using cold ingredients can lead to a denser cake. Be sure to use room temperature ingredients and mix just until combined.
Q: What’s the best frosting for vanilla cake?
A: Vanilla buttercream is a classic choice, but chocolate frosting, cream cheese frosting, or even lemon glaze are delicious options too.
