The Perfect Vanilla Cake
This vanilla cake recipe is perfect for your next celebration. Whether you’re making a homemade birthday cake or a batch of cupcakes for a special occasion, this recipe will be a crowd pleaser - it’s moist, fluffy and flavorful with lots of vanilla and just a hint of almond extract.
Prep Time: 20 minutes
Cook Time: 2 hours (includes baking and cooling time)
Total Time: 2 hours 20 minutes (plus additional time for decorating, expect to add on another 30 minutes or so)
Yield: Three 6-inch cakes / two 8-inch cakes for a tiered cake or 18 cupcakes
Ingredients
For the cake
1 3/4 cups all-purpose flour, spooned and leveled
1 cup granulated sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon fine sea salt
3/4 cup (1.5 sticks) unsalted butter, melted
3 large eggs at room temperature
1 tablespoon pure vanilla extract
1/2 teaspoon almond extract (optional, but I love the flavor this adds)
1/2 cup sour cream at room temperature (or 1/2 cup full fat plain Greek yogurt)
1/2 cup whole milk, slightly warmed
1 tablespoon extra-virgin olive oil
For the buttercream frosting
1 pound (1/2 a bag) of powdered sugar; also known as confectioner’s sugar
1/2 pound (two sticks) of unsalted butter, softened to room temperature
1 tablespoon vanilla extract
2 tablespoons heavy cream, room temperature
Instructions
Pre-heat oven to 350 °F. Prep cake pans by greasing with a bit of cooking spray and lining the bottom with parchment paper. If making cupcakes, prep cupcake pan with liners.
In a medium sized bowl, whisk dry ingredients together (flour, sugar, baking soda, baking powder, salt).
In a large mixing bowl, whisk eggs well. Whisk in sour cream (it might look curdled at first, that’s okay!) Once butter has cooled off a bit, add melted butter, warmed milk, olive oil, vanilla and almond extracts to the mix and whisk well until smooth.
Add dry ingredients to the wet ingredient mixture and whisk until combined.
Pour batter into prepared cake pans, evenly distributing between pans, and lightly tap the pans on the counter to release any remaining air bubbles. Depending on the size of the cake pans you’re using, the baking time will vary. For two, 8-inch pans bake for 22-25 minutes and for three, 6-inch pans bake for 28-30 minutes or until a toothpick inserted in the center comes out clean. If making cupcakes, distribute batter across liner-prepared cupcake pan and bake for 15-18 minutes, or until edges are just slightly golden brown. Once the cakes are done baking, set on cooling rack to cool completely before decorating.
While the cakes are cooling, make the buttercream frosting. In the bowl of a stand mixer fixed with a paddle attachment, whip the softened butter on medium-high speed until the butter has lightened in color and looks light and fluffy, about 5 minutes. While the butter is mixing, sift powdered sugar into a large bowl to remove any clumps. Then, with the mixer on low speed, add the powdered sugar one cup at a time to the butter. Slow incorporation of the sugar will help ensure the frosting stays smooth and creamy and prevents grittiness. As you’re adding the last of the sugar, add the vanilla and cream as well. Mix for another couple of minutes until everything is well combined.
Once cakes are completely cooled, decorate with the frosting and your favorite add-ons (sprinkles, anyone?!) and enjoy!
Tips & Tricks
The almond extra and olive oil are optional, but I highly recommend including them. They add another layer of flavor that makes this cake stand out and compliments the vanilla well.
The key to a smooth butter cream is making sure the ingredients are at room temperature. Ensure the butter has softened so that if you press into it with your finger, it indents, but isn’t melted, and the cream is at room temp. If the butter and cream are cold, your frosting may separate and be grainy. If you plan to decorate your cake with lots of piping and different colors, you may want to double the frosting recipe.
It’s really important to make sure the cake has fully cooled before cutting and frosting. It will be crumbly and melt the frosting if you try to decorate too soon. If you need to expedite the cooling process you can throw the cakes in the refrigerator.
Nutrition Facts (per 1 slice serving)
Estimates. Will vary based on ingredients and serving size
Calories: ~500 kcal
Protein: ~7 g
Total Fat: ~29 g
Carbohydrates: ~68 g