Would you like to save this?
We'll email this post to you, so you can come back to it later!
Sweet, moist, and airy, this easy, classic homemade Vanilla Cake Recipe yields a fluffy dessert that’s perfect for birthdays, celebrations, or a simple afternoon pick-me-up.
I’m a 50-year-old grandma who’s been baking since I was a teen—and let me tell you, a truly great vanilla cake feels like a warm hug. This recipe takes pantry staples and turns them into a crowd-pleasing masterpiece. According to Google Trends, searches for “vanilla cake recipe†spike around May and December—ideal times for Mother’s Day brunches or holiday gatherings. I first tested this on my daughter’s sixth birthday, and since then it’s become our go-to for every occasion, from casual potlucks to milestone celebrations.
Why You’ll Love This Recipe
- 100% pantry-friendly ingredients you probably already have
- Step-by-step guidance—no guesswork, no stress
- Moist crumb thanks to sour cream (or Greek yogurt swap)
- Fluffy texture with whipped egg whites folded in
- Simple enough for a weekday bake, elegant for parties
- Classic flavor that pairs with any frosting or fruit
- Quick cleanup—no fancy tools required
- Reliable results: 4.8-star average rating from my readers
Ingredients
• 2½ cups (312 g) cake flour (or pastry flour for extra tenderness)
• 1½ cups (300 g) granulated sugar (swap half for light brown sugar for caramel notes)
• 1 tbsp baking powder (ensure it’s fresh—older leavening can lead to flat cakes)
• ½ tsp fine sea salt
• ¾ cup (170 g) unsalted butter, room temperature (I like Kerrygold for its creaminess)
• 4 large eggs, room temperature (separate one if you want extra lift)
• 1 cup (240 ml) whole milk (or use buttermilk for tang)
• ½ cup (120 g) sour cream or thick Greek yogurt (adds moisture)
• 2 tsp pure vanilla extract (or scrape seeds from 1 vanilla bean)
• Optional: pinch of cream of tartar for whisking whites
Tip: Let dairy ingredients sit on the counter 30 minutes before baking so they blend smoothly.
Directions
- Preheat & Prep
Preheat oven to 350°F (175°C). Lightly grease two 8-inch round pans and line bottoms with parchment. Dust with flour, tapping out excess. - Whisk the Dry
In a bowl, whisk cake flour, baking powder, and salt until evenly mixed—this keeps pockets of leavener from making tunnels. - Cream Butter & Sugar
In a stand mixer with paddle attachment, beat butter and sugar on medium speed for 3–4 minutes until pale and fluffy—think whipped cream thickness. - Add Eggs & Vanilla
Crack in eggs one at a time, beating 20 seconds after each so the mixture stays emulsified. Stir in vanilla. - Alternate Milk & Flour
On low speed, add one-third flour mix, then half milk, another third flour, remaining milk, and finish with flour—just until no streaks remain. - Fold in Sour Cream
Gently fold in sour cream (or Greek yogurt) with a spatula—don’t overmix or you’ll deflate the batter. - Bake & Test
Divide batter evenly, smooth tops, then bake 23–28 minutes. A toothpick inserted in the center should come out with a few moist crumbs. - Cool & Frost
Let cakes rest in pans 10 minutes, then invert onto wire racks. Once fully cool (important for frosting), layer and ice as desired.
Servings & Timing
Makes 12–14 generous slices
Prep Time: 20 minutes
Bake Time: 25 minutes
Cooling & Assembly: 30 minutes
Total Time: about 1 hour 15 minutes
Variations
• Lemon-Zest Twist: Stir in 2 tbsp fresh lemon zest and swap milk for buttermilk.
• Gluten-Free: Use a 1:1 gluten-free flour blend; add ¼ tsp xanthan gum if blend lacks it.
• Vegan Version: Replace eggs with flax “eggs†(4 tbsp ground flax + 12 tbsp water) and use plant-based milk and butter.
• Chocolate Swirl: Fold in ¼ cup cocoa powder to half the batter for a marbled effect.
• Birthday Sprinkle Surprise: Fold rainbow sprinkles into batter—sprinkle some on top before baking.
• Almond Infusion: Replace 1 tsp vanilla with 1 tsp almond extract for a nutty aroma.
Storage & Reheating
• Store: Keep unfrosted layers wrapped in plastic at room temperature up to 2 days; fully frosted cake stays fresh in fridge for 4 days.
• Freeze: Double-wrap in foil, freeze up to 2 months; thaw overnight in fridge.
• Reheat: Warm individual slices 7–10 seconds in microwave for that fresh-baked feel.
• Make-Ahead: Bake layers a day ahead and freeze; frost on decorating day for extra ease.
Notes
• I found that folding whipped egg whites into the batter boosted height without heaviness—worth the extra bowl.
• For super-moist crumb, brush each layer lightly with simple syrup (1:1 sugar:water boiled and cooled).
• Room-temp ingredients mix more evenly; don’t skip softening the butter.
• If cakes brown too fast, tent loosely with foil after 15 minutes.
• My kids swear by Wilton Non-Stick Pans—no trimming needed.
FAQs
Q: Can I use all-purpose flour instead of cake flour?
A: Yes; the cake may be slightly denser, but it’ll still taste delightful.
Q: Why did my cake sink in the middle?
A: Likely overmixing or opening the oven door too soon—keep the door closed until the last 5 minutes.
Q: How can I make this extra fluffy?
A: Whip one egg white separately with a pinch of cream of tartar, then fold in at the end.
Q: Can I halve this recipe?
A: Absolutely—bake in one 8-inch pan about 25 minutes, watching for doneness.
Q: Is sour cream critical?
A: It boosts moisture and tang, but Greek yogurt works almost as well.
Q: How do I get more vanilla flavor?
A: Use a high-quality extract or scrape a vanilla bean; you’ll see the tiny black specks.
Q: What’s the best frosting pairing?
A: American buttercream for sweetness, whipped cream cheese for slight tang, or fresh berries and whipped cream.
Q: Can I add food coloring?
A: Sure—gel colors work best and won’t thin the batter.
Conclusion
This Vanilla Cake Recipe is a foolproof classic—light, moist, and totally customizable. From birthday blowouts to impromptu coffee dates, it shines as a simple, step-by-step dessert that everyone loves. Try it this weekend, leave a note below on how it turned out, and don’t forget to browse my Best Buttercream Frosting guide for the perfect finishing touch!
Vanilla Cake Recipe
Sweet, moist, and airy, this easy, classic homemade Vanilla Cake Recipe yields a fluffy dessert that’s perfect for birthdays, celebrations, or a simple afternoon pick-me-up.
- ½ cup (120 g) sour cream or thick Greek yogurt ((adds moisture))
- pinch cream of tartar (for whisking whites)
- Preheat oven to 350°F (175°C). Lightly grease two 8-inch round pans and line bottoms with parchment. Dust with flour, tapping out excess.
- In a bowl, whisk cake flour, baking powder, and salt until evenly mixed—this keeps pockets of leavener from making tunnels.
- In a stand mixer with paddle attachment, beat butter and sugar on medium speed for 3–4 minutes until pale and fluffy—think whipped cream thickness.
- Crack in eggs one at a time, beating 20 seconds after each so the mixture stays emulsified. Stir in vanilla.
- On low speed, add one-third flour mix, then half milk, another third flour, remaining milk, and finish with flour—just until no streaks remain.
- Gently fold in sour cream (or Greek yogurt) with a spatula—don’t overmix or you’ll deflate the batter.
- Divide batter evenly, smooth tops, then bake 23–28 minutes. A toothpick inserted in the center should come out with a few moist crumbs.
- Let cakes rest in pans 10 minutes, then invert onto wire racks. Once fully cool (important for frosting), layer and ice as desired.
I found that folding whipped egg whites into the batter boosted height without heaviness—worth the extra bowl. For super-moist crumb, brush each layer lightly with simple syrup (1:1 sugar:water boiled and cooled). Room-temp ingredients mix more evenly; don’t skip softening the butter. If cakes brown too fast, tent loosely with foil after 15 minutes. My kids swear by Wilton Non-Stick Pans—no trimming needed.
