best vanilla cake

This is the best vanilla cake you will ever have!

Best Vanilla Cake Recipe

sugar

vanilla bean

cake flour, not self-rising

baking powder

baking soda

salt

unsalted butter

eggs (room temperature)

sour cream

canola oil

vanilla extract (use pure, not imitation)

milk

Preheat oven to 350 F (175 C).

In a small bowl, combine sugar and seeds from the vanilla bean. (For those of you who are new to using vanilla beans, check out this video to learn how to get the seeds out of the bean.)

Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.

In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.

Add the vanilla bean sugar and mix until well combined.

Add butter and mix on medium-low speed for three minutes.  Because there is so little butter, you'll end up with a very fine crumb texture.

In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.

Add the egg mixture to the flour mixture and beat on medium speed until just combined. Be sure to scrape down the sides of the mixture as needed to make sure that everything is incorporated into the batter.

Slowly add milk and mix on low speed until just combined.  The batter will be liquid.  (Don't worry, you didn't do anything wrong.  It's supposed to be that way.)

Divide the batter evenly between two 8" round cake pans.

Bake for 18 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it.  The cakes should appear white with specks of vanilla bean. They should not turn a golden brown.  If they are not done, test again in two minutes.  If they are still not done, test again in another two minutes.

When the cakes are done, place them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool to room temperature. Then, refrigerate before frosting.

Moist and Delicious Vanilla Bean Cake recipe!

Vanilla Bean Cake Recipe

Sticks (226 g) unsalted butter, slightly softened

(400 g) sugar

eggs, room temperature (you can add to warm water to bring to room temp)

(242 g) sour cream (we use full fat)

(81 grams) milk (we use whole milk)

Tablespoon

(342 g) cake flour *See substitution below

(12 grams) baking powder

(4 grams) salt

(1035 grams) powdered sugar

vanilla

salt (optional

(60 grams) milk (adjust based on desired consistency)

Preheat the oven to 350 degrees, grease and...

Preheat the oven to 350 degrees, grease and flour three 8 inch x 2 inch round cake pans. (You could use 2 cake pans for slightly thicker layers  if you would rather, but we like the additional layer filling.)

In a medium sized bowl, add the flour,...

In a medium sized bowl, add the flour, baking powder, and salt. Whisk to blend for 30 seconds. Set aside.

In another bowl or measuring cup, combine the...

In another bowl or measuring cup, combine the sour cream, milk and vanilla

In the bowl of your mixer, beat the...

In the bowl of your mixer, beat the softened butter until smooth. Gradually add the sugar and beat on medium speed for 3-5 minutes until fluffy and lightened in color.

Add the eggs one at a time, mixing...

Add the eggs one at a time, mixing until the yellow of the yolk disappears.

Add the flour mixture and the sour cream...

Add the flour mixture and the sour cream mixture alternately, beginning and ending with the flour mixture (3 additions of dry ingredients, 2 of wet).

Mix until combined and smooth, do not mix...

Mix until combined and smooth, do not mix above medium speed or over-mix.

Bake at 350 degrees for 25-28 minutes or...

Bake at 350 degrees for 25-28 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let the cakes cool 5-10 minutes, then turn out.

Makes 7 cups batter. The recipe works well...

Makes 7 cups batter. The recipe works well for cupcakes.

Cream the softened butter until smooth. Blend in...

Cream the softened butter until smooth. Blend in the vanilla.

Add half of the powdered sugar and most...

Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.

Add remaining powdered sugar and milk and mix...

Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. I slow down the mixer to very slow. (#2 on the Kitchenaid) for 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.

Makes approximately 6 cups of frosting.

https://mediavine-res.cloudinary.com/video/upload/u6ptons3mlczvpxhfib3.mp4

This moist and flavorful Vanilla Bean Cake recipe is the best! It's the perfect go-to recipe, and tastes amazing with so many frostings and fillings!

This vanilla cake has the most soft, tender crumb and is so easy to put together! Bursting with vanilla flavour, this will be your new go to vanilla cake!

Soft Vanilla Cake

flour (regular all purpose (see note 1 if you want to use cake flour))

cornflour (also known as cornstarch)

½ tsp baking soda

tsp baking powder

(omit

unsalted butter (room temperature)

unflavoured vegetable oil (I use canola)

white granulated sugar

vanilla essence/extract

tsp white vinegar

buttermilk (room temperature, see note 6

icing sugar (also known as powdered sugar/confectioners sugar)

1½ tbsp milk (heavy

IMPORTANT: For this recipe I would highly recommend using gram measurements, especially for the flour for accurate results. It has a high fat/liquid ratio so slight adjustments to the quantities can throw off the balance of the cake :)

Preheat oven to 165 °C (330°F) with the fan on (see note 5 if you don&#39;t have a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release).

In a bowl, sift together your flour, cornflour, baking soda, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.

In another bowl, add in your butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine - see note 2), cream together for 2 minutes until light and creamy.

Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).

Add in your vanilla, vinegar and half a cup of the buttermilk, and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.

Finish off by adding in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining 1 cup of buttermilk, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined. Do not overmix (see note 3).

Distribute the batter evenly into the two 8 inch cake tins, and bake for 30 minutes or until a toothpick comes out clean.

Once baked, allow the cake layers to cool in the cake tins for about 15-20 minutes, and then turn them out onto a wire rack to completely cool before frosting with the vanilla buttercream recipe below, or another frosting of your choice.

Vanilla Cake

In the bowl of a stand mixer, add in the icing sugar, butter, vanilla and milk.

Using the paddle attachment, mix on the lowest speed until the ingredients are combined (about a minute), and then turn up the speed to a medium high and mix for a full 10 minutes. Scrape the bowl down half way through.

The frosting is now ready to use.

Vanilla Buttercream Frosting (see note 4)

https://www.youtube.com/watch?v=-DXcUC-AuRI

RECIPE: https://cakesbymk.com/recipe/soft-vanilla-cake/

When I say this recipe took me MONTHS to perfect, I mean it! This vanilla cake has the most soft, tender, melt-in-your mouth crumb and is bursting with vanilla flavour. A great base recipe that can be paired with literally any type of frosting and filling!

HOMEMADE CAKE RELEASE: https://cakesbymk.com/recipe/homemade-cake-release/

INGREDIENTS: 

For this recipe I would highly recommend using gram measurements, especially for the flour for accurate results. It has a high fat/liquid ratio so slight adjustments to the quantities can throw off the balance of the cake 🙂

Vanilla Cake
- 2¼ cups (300 g) flour - regular all purpose (see note 1 if you want to use cake flour)
- ¼ cup (25 g) cornflour - also known as cornstarch
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter - room temperature
- ½ cup (105 g) unflavoured vegetable oil - I use canola
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1¼ tbsp vanilla essence/extract
- 1 tsp white vinegar
- 1½ cups (337 g) buttermilk - room temperature. See note 3 below if using a homemade buttermilk substitute. 

Bake at 165 °C (329°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).

Vanilla Buttercream Frosting (see note 2 below)
- 1½ cups (340 g) unsalted butter - room temperature
- 3 cups (375 g) icing sugar - also known as powdered sugar/confectioners sugar
- 1½ tsp vanilla essence/extract
- 1½ tbsp milk - heavy or whipping cream okay too

Note 1. You can use cake flour in replacement of the all purpose flour and cornstarch in this recipe (325g total required). 

Note 2. This frosting is an American buttercream so is a ‘sweeter’ frosting, although my recipe does use a lot less icing sugar compared to a regular American buttercream. However, if you still want an even less sweet frosting, I’d recommend a Swiss meringue or French buttercream.

Note 3.  I use store bought buttermilk which is thicker than a homemade substitute. For this recipe, because it uses a lot of buttermilk, a homemade substitute doesn't give the same results. If you are using a homemade version you will need to reduce the amount of buttermilk to about 1 1/4 cups (275g).

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Thanks for watching!

It took me months to perfect this VANILLA CAKE recipe! Soft fluffy vanilla cake

Soft and moist Vanilla Cake with Buttercream Frosting is made with creamy and perfectly pipeable frosting. Sour Cream in the cake adds extra tenderness to the crumb, try not to sub it with anything else! 

Vanilla Cake with Buttercream Frosting

⅓ Cup Butter (unsalted, at room temp))

⅓ Cup Granulated sugar

Egg Whites ((at room temp))

tsp Pure vanilla extract

Sour cream

⅓ Cup Whole Milk

Cup + 1 Tbsp (133 gms) All purpose flour

½ tsp Baking Powder

¼ tsp Baking Soda

Salt

unsalted butter ((at room temp))

Confectioners' sugar

Heavy cream

Gel food coloring ((if using))

¼ Cup Sprinkles ((of choice))

Preheat your oven to 350°F (177°C) and grease and flour/spray a 8 inch square pan. In a large mixing bowl beat butter and sugar till it gets light and fluffy. About 3-4 minutes.

Now beat in the egg whites, one at a time. Add and beat in sour cream and vanilla extract next. Sift flour, baking soda, baking powder and salt over wet ingredients. Now add milk and gently fold the batter only till combined.

The batter will be thick. Do not over mix. Bake for about 25-35 minutes or till the cake is baked thoroughly. The cake is ready when it passes the tooth pick test. Cool it for 10-15 minutes in the pan. Cool down further on a wire rack before frosting.

In a stand mixer fixed with whipping attachment, beat butter for a minute on medium high speed. Now add and beat in sugar, vanilla and 2 Tbsp of whipping cream and beat on low for about a minute. Then increase the speed to medium high and continue to beat for another 3-4 minutes.

If you find your vanilla buttercream to be too thick, add a little more whipping cream. Frost and pipe as desired on cool cake. Decorate with sprinkles.

For Vanilla Buttercream Frosting:

keep some of the frosting white and divide the remaining frosting among 2-3 bowls to tint with different shades of pink, fuchsia and dusty rose.

Then apply a thin coat of dusty pink frosting around the cake (this is called a crumb coat). Allow the cake to chill for 1/2 an hour in the refrigerator. Now it&#39;s time for another thin coat of same frosting on the cake. Level it off with a spatula. And pipe your favorite swirls and flowers on the cake. Top with sprinkles, enjoy!

To decorate the cake:

That cake looks absolutely delicious. Aside from that it is absolutely stunning!

Buttercream is my favorite icing but I've never made it myself. I'm going to give it a go this weekend!

I've always loved the combination of vanilla and butter. Thanks for the recipe as well as the tips. I'll make this when I get the time to be in the kitchen again.

Wow, that was an adorable-looking cake and it looks yummy too. You know what, it's funny because i actually spent hours watching pastry making and cake decorating on YouTube but i never get a chance to make one my one. Hopefully, i'll try these kinds of recipes soon..

This is so cute and looks delicious buttercream frosting and thanks for wonderful tips  would love to try this someday :)

Such a delicious and classic recipe. Thank you for noting what piping tip you used, it's very helpful for decorating so I can achieve the same look!

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Top 4 best vanilla cake recipes from across the web

The most viewed best vanilla cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Vanilla Cake Recipe

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Vanilla Cake with Buttercream Frost...

The most viewed best vanilla cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine