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Moist Homemade Vanilla Cake Recipe

Moist Homemade Vanilla Cake Recipe
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★★★★★

4.8 from 30 reviews

This Moist Homemade Vanilla Cake Recipe delivers a tender, flavorful cake with the perfect balance of sweetness and rich vanilla aroma. Made with a blend of buttermilk, sour cream, and vegetable oil, this cake stays soft and moist for days. Perfect for celebrations or everyday indulgence, it can be topped with a luscious vanilla buttercream frosting for the ultimate classic dessert.

Ingredients

Scale

Cake

  • 3 cups all-purpose flour (fluffed and spooned into measuring cups)
  • 1 tablespoon baking powder (fresh)
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened (2 sticks)
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 vanilla bean, seeds scraped (optional)
  • 1 cup buttermilk, room temperature (or milk with 1 tbsp lemon juice/vinegar added and rested 5 minutes)
  • 1/4 cup vegetable oil
  • 1/4 cup sour cream

Simple Vanilla Buttercream

  • 1 1/2 cups unsalted butter, softened
  • 5–6 cups powdered sugar (adjust based on sweetness preference)
  • 1/4 cup heavy cream
  • 2 teaspoons pure vanilla extract
  • Pinch of salt

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and salt.
  2. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together on medium speed until light, fluffy, and pale in color, approximately 4-5 minutes. This step is crucial for a tender cake crumb.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then mix in the vanilla extract and scraped vanilla bean seeds if using.
  4. Combine Wet Ingredients: In a separate small bowl, whisk together buttermilk, vegetable oil, and sour cream until smooth.
  5. Alternate Adding Dry and Wet Ingredients: With the mixer on low speed, add the dry ingredients in three additions alternating with the wet ingredients in two additions, beginning and ending with the dry ingredients. Mix gently after each addition until just combined. Avoid overmixing to keep the cake tender.
  6. Prepare Baking Pans: Grease and flour two 9-inch round cake pans or line with parchment paper. Divide the batter evenly between the pans and smooth the tops with a spatula.
  7. Bake the Cake: Bake in a preheated oven at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Rotate pans halfway through baking for even cooking.
  8. Cool the Cakes: Allow the cakes to cool in the pans for 10-15 minutes before turning them out onto wire racks to cool completely, preventing sogginess and preparing for frosting.
  9. Make Vanilla Buttercream: Beat the softened unsalted butter on medium speed until creamy. Gradually add powdered sugar, 1 cup at a time, mixing well after each addition. Add heavy cream, vanilla extract, and a pinch of salt. Continue beating on high speed for 3-4 minutes until light and fluffy. Adjust consistency with more powdered sugar or cream if necessary.
  10. Assemble and Frost: Place one cake layer on a serving plate or cake stand. Spread a generous layer of buttercream on top. Place second layer over and spread frosting evenly over the top and sides. Decorate as desired.

Notes

  • Make sure all dairy ingredients and eggs are at room temperature to ensure a smooth batter and even baking.
  • Do not use self-rising flour; use all-purpose flour for best texture and rise.
  • Fluff and spoon flour into measuring cups instead of scooping to avoid dense cake batter.
  • If you don’t have buttermilk, substitute with regular milk plus 1 tablespoon lemon juice or vinegar, and let sit for 5 minutes.
  • Using a vanilla bean adds wonderful depth to flavor but is optional if unavailable.
  • You can store the finished cake covered at room temperature up to 2 days, or refrigerate covered up to 5 days.
  • For extra moistness, brush layers with a simple syrup before frosting.

Nutrition

Keywords: vanilla cake, homemade cake, moist cake recipe, vanilla buttercream, classic cake, birthday cake

Find it online: https://zarameals.com/moist-homemade-vanilla-cake-recipe/