Easy and Moist Vanilla Cake Recipe

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First blog post! Yay! So everyone needs a go-to recipe for an easy and moist Vanilla Cake and I’ve been using this one for years!

Edit: Since publishing this Vanilla Cake Recipe, we’ve added a post with a list of cake decorating tools you need if you’re just starting your cake decorating journey 🙂 check it out!

What makes this vanilla cake recipe so yummy???

I originally found the recipe from lifemadesweeter.com, but I’ve made my own little changes and additions. It’s a well-known (or not so well-known) secret that adding sour cream to your cake recipe makes it more moist! When I first made this recipe, it was nice and fluffy. But I did want it to be a little more moist.

So I tried adding a bit more milk at first, and that didn’t quite work. But then I tried sour cream. Now, I did try to add little by little as I continued making this recipe. It’s a plain vanilla recipe and no one wants to actually taste the sour cream in the cake! Also, you can use either whole milk or buttermilk in this recipe – I prefer buttermilk.

tips for Mixing the cake batter

So here we go! This isn’t your typical recipe where you combine the wet ingredients and then add them to the dry ingredients. We actually start with your dry ingredients in the mixer!

Combine your cake flour, sugar, baking powder, and salt in the bowl in your stand mixer (or electric hand mixer). Then slowly add the cubed COLD butter and mix on medium speed until you get a crumbly, sandy texture. Make sure the butter is cold – this is important to get that sandy texture we want!

While I have this going in my trusty stand mixer, I combine all of my wet ingredients – yes, all of it. If you use a vanilla bean, include it in your wet ingredients. And whisk to combine – you’ll add these later.

Once you achieve this sandy texture, then you can slowly add your wet ingredients to the bowl. Then I add the sour cream in the end – it’s weird, I know, but it works out! Now I like to use light sour cream, as it’s not as thick and I feel like it makes the cake more moist. It could just be in my head, who knows? But either regular or light sour cream works, whatever you prefer.

We made a quick reel on Instagram making this vanilla cake recipe. Check it out! 🙂

vanilla cake size and variations

Once the batter is well incorporated (and don’t overmix), divide the batter between your pans and bake until “toothpick comes out clean” as everyone says. This recipe works perfectly for a 3-layer 8” cake, but I also use it for a small cake (6”) and make 6 additional cupcakes. Assemble your cake with your favourite buttercream, sprinkles, and whatever. you. want!

I’ve also added my own buttercream recipe below! This one I came up with myself and I add a ton of whipping cream and a less-than-usual amount of icing sugar. My clients love it since it isn’t overly sweet!

This recipe is perfect as a classic vanilla cake – it’s easy, moist but fluffy, and of course delicious (what more can you ask for?!)

I also love to use it to make a strawberry shortcake – as I did in the pictures above and below 🙂

Can’t go wrong with another classic like strawberry shortcake!

Or you can use it for whatever your heart desires!

Both cups and grams are included in this recipe, but I would strongly suggest buying a food scale if you don’t have one already! Weighing your ingredients is far more accurate when it comes to baking 🙂 It’s all science. I like to call myself a scientist – ask my husband (ha!).

Happy Baking and Munching!

xo

Mich

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Easy and Moist Vanilla Cake Recipe

Yield: 8″ Cake

Ingredients

Vanilla Cake

• 3 cups Cake and Pastry Flour (345g) – sifted
• 2 cups Granulated Sugar (400g)
• 4 tsp Baking Powder (17g)
• 1/2 tsp Salt (2.5g)
• 5 Egg Whites (150g) – room temperature
• 1 Large Egg (50g) – room temperature
• 1 cup Buttermilk or Whole Milk (250ml) – room temperature
• 1/4 cup Light Sour Cream (100g) – room temperature
• 2 1/4 tsp Vanilla (12ml) (or 1 vanilla bean)
• 3/4 cup Unsalted Butter (170g) (cold and cubed)

Vanilla Buttercream

• 454g Unsalted Butter – room temperature
• 1 1/2 Cups Icing Sugar (160g)
• 1/4 Cup Whipping Cream (45g)
• 1 tsp Pure Vanilla Extract
• Pinch of salt

Directions

1. Preheat oven to 350 Degrees Fahrenheit. Prepare 3 8″ pans with parchment paper and cooking spray.
2. Combine egg whites, egg, buttermilk, and vanilla in a medium bowl. Whisk together until combined.
3. In the bowl of your stand mixer, add the flour, sugar, baking powder and salt. With a paddle attachment, mix on low speed to combine.
4. To the dry ingredients, slowly add the cold, cubed butter. Increase to medium speed, mix until a sandy texture is achieved.
5. On low speed, gradually add the combined wet ingredients to the dry mixture. Then add the sour cream until the batter is smooth. Scrape down the sides of the bowl as needed.
6. Divide the batter between your cake pans, and bake for about 35-40 minutes – until the toothpick comes out clean.
7. When the cake is cooled completely, assemble your cake with the buttercream – creating a 3-layered cake.
8. Enjoy!

Making the Vanilla Buttercream Frosting

1. In the bowl of your stand mixer, beat the room-temperature butter until smooth and creamy.
2. On low speed, slowly add the icing sugar. Scraping down the sides of the bowl as necessary.
3. Add the whipping cream, vanilla, and salt. It may turn out clumpy at first, but continue to scrape down the sides of the bowl until the whipping cream is incorporated.
4. Continue mixing on high speed until the buttercream is light and fluffy

Assembling the Cake with frosting

I LOVE to use cake strips around my cake pans to help the cake bake more evenly. I can’t believe I didn’t discover them sooner! Maybe I should have mentioned this earlier….

They really help create less waste when cutting off the top of your cakes.

And they’re so easy to use! You just soak them in water for a few minutes, squeeze out the excess and wrap it around your cake pan. Look how flat these cakes came out! I love it!

We have a more in-depth post about assembling a layer cake, but we’ve also outlined some key steps below 🙂

Start by shaving off the top of each cake with a serrated knife to get an even layer. Then munch on the “toppers” – they can’t go to waste!

Apply a thin layer of buttercream to your cake board/circle.

Add the first cake layer to the cake board and apply about a 1/4″ of buttercream on top. Spread with a small offset spatula. Repeat with the next layer, then top with the last layer of cake.

Apply a thin coat of buttercream all over your cake with your offset spatula, and smooth with a cake smoother. Refrigerate until set (about 30 min or freeze for 10 min).

You can leave your cake like this for a “naked cake” look, or add a final coat of buttercream.

Check out the video below for a tutorial to get a smooth buttercream look!

vanilla cake recipe notes

• This recipe was adapted from https://lifemadesweeter.com/
• Be careful not to overmix and overbake. Mix until combined and check the cake every few minutes after you’ve hit the 20-minute mark in the oven