Classic Vanilla Cake

Slice of 2 layer white cake with frosting and sprinkles on a small plate with a fork and whole cake behind it.

5 from 12 votes

Try this simple and irresistibly delicious classic Vanilla White Cake recipe with a tender, moist crumb and best vanilla flavor perfect for special occasions.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 363kcal

Author Yumna Jawad

Equipment

Ingredients

3 ½ cups all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup whole milk at room temperature
¼ cup sour cream at room temperature
¼ cup canola oil
2 sticks unsalted butter at room temperature
2 cups granulated sugar
4 eggs at room temperature
1 tablespoon vanilla extract

Instructions

Preheat the oven to 350˚F. If making a sheet cake, line a 9 by 13-inch metal baking pan with parchment paper. If making a layer cake, line two 9-inch round cake pans with parchment rounds. If baking cupcakes, fill 2 (12-cavity) cupcake pans with paper liners and set aside.
In a large bowl, sift all purpose flour, baking powder, baking soda and salt together. Set aside. In a large measuring cup, mix together milk, sour cream and canola oil. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together at medium speed until light and fluffy, about 3 to 4 minutes.
Add the eggs one at a time, mixing at medium speed until well incorporated. Scrape down the sides of the bowl and add vanilla. Mix for 1 minute more.
Add half of the flour mixture to the stand mixer bowl. Mix at low speed for about 30 seconds. Add milk mixture and mix for 30 seconds more. Finally, add remaining flour mixture and mix just until no streaks of flour remain. Remove the bowl from the stand mixture and use a rubber spatula to fold the batter together by hand to ensure everything is well mixed.
If making a sheet cake, scrape the batter into the prepared 9 by 13 inch cake pan and bake for 45 minutes, or until set and a cake tester inserted in the center comes out clean. If baking a layer cake, divide the batter between the two prepared pans and bake for 30 to 32 minutes or until set and a cake tester inserted in the center comes out clean. If baking cupcakes, fill each cupcake cavity about ¾ full and bake for 20 to 22 minutes, or until set and a cake tester inserted in the center comes out clean.
Let cool completely before removing from pans and adding frosting.

Notes

*Nutrition label is for cake serving only and does not include frosting, toppings, fillings, etc.

Storage: For an undecorated cake, wrap it in plastic and store it in the fridge up to 5-7 days or freezer up to 3 months. Store it in the fridge or at room temperature for a fully decorated cake. Bring to room temperature before eating, or the cake will seem dry, but it just needs to lose the chill.

Use room temperature ingredients. The eggs, butter, milk and sour cream, should be at room temperature to provide the best mixing into the cake batter. This makes for the best texture, structure, and a moist, soft crumb for cake.

Cool the cake before decorating. It’s easy to get excited after your cake comes out from the oven, but take the extra time to let it rest. It should sit in the pan for a few minutes before transferring to a wire rack to cool completely. A cooled cake is much easier to decorate and holds its shape instead of being crumbly while frosting.

Nutrition