Best vanilla cake recipe
Everyone is always looking for the best vanilla cake recipe. Sounds simple right? But harder to find than you think. I’ve made batch after batch and fine tune my recipe until I am finally excited about this one. So stay tuned!
I’m so excited to be sharing my new super soft recipes this year. This week, Vanilla cake recipe.
The goal this year is to make cakes that are from scratch, flavorful and still soft when cold (super soft).
This one had to be void of all corn bread reminiscence (a common pitfall many vanilla recipes have), decidedly vanilla, & needed to be able to stand alone in its greatness. Because everyone loves a good vanilla cake.
Do you have a favourite go to cake recipe? This best vanilla cake recipe is probably the one I use most often and usually the one I make for the cakes in my tutorials.
I love how simple it is to make but it is always light and fluffy and you can make it any flavour. My favourite is substituting the vanilla for orange. This best vanilla cake recipe tastes especially nice with milk chocolate ganache!
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Ingredients
Vanilla Cake
- 2 Cups / 250g Flour
- 1 1/3 Cup / 260g White Sugar (divided)
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 225g / 2 Sticks / 1 Cup Butter
- 3 Eggs
- 125ml / 1/2 Cup Whole Milk
- 120g / 1/2 Cup Sour Cream
Vanilla Swiss Meringue Buttercream
- 1x recipe of Vanilla Buttercream Frosting
How To Make Best Vanilla Cake Recipe :
Vanilla Cake
In the bowl of your stand mixer or a large bowl if you’re using a hand mixer add the dry ingredients. The flour, half the sugar, baking powder, baking soda and salt.
Give it a quick mix to combine the ingredients together.
With your mixer on low add your butter about a tablespoon at a time. Make sure your butter is at room temperature or it wont mix in to the flour. The mixture should end up looking like wet sand with a few small pieces of butter.
In a smaller clean bowl add the eggs, remaining sugar, milk and sour cream. Use a whisk to combine the ingredients together.
Pour the wet ingredients into the bowl with dry ingredients and mix on medium speed for about a minute or two until combined.
Divide the cake batter evenly between three 6″ cake pans that have lined and greased. Alternatively this cake can be baked in two 8″ cake pans.
Place into a 180C / 350F oven for 25-30 minutes or until a cake tester comes out clean.
Cool the cakes completely in their pans before decorating.
Vanilla Swiss Meringue Buttercream
Make the Vanilla Swiss Meringue Buttercream following this recipe.
Decorating the Vanilla Cake
Use a serrated knife to cut the tops off the cakes so they are flat.
Take one of the cakes and top with 1/3 cup of the swiss meringue buttercream. Use an offset spatula to spread it out into an even layer.
Top with another cake and repeat the process.
Take the last cake and turn it upside down so the flat bottom is facing upwards and place it on the top.
Cover the cake with the remaining buttercream (you may have some leftover).
Place the cake in the fridge for at least 30 minutes to set before serving.
Notes :
Storing the Vanilla Cake
The vanilla cake can be stored in an airtight container at room temperature for up to 3 days. If you would like to keep it longer it can be frozen. I don't recommend keeping it in the fridge as this will cause it to dry out and become stale faster.
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