Description

This classic Homemade Vanilla Cake is a moist and tender dessert perfect for any occasion, from birthdays to casual gatherings. Made with simple ingredients like all-purpose flour, butter, sugar, and vanilla extract, this recipe yields a fluffy, flavorful cake that pairs wonderfully with buttercream, cream cheese frosting, or whipped cream. The addition of sour cream is optional but adds extra moisture and richness for an indulgent treat.

Ingredients

Scale

Dry Ingredients

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt

Wet Ingredients

1 cup unsalted butter (softened)
1 3/4 cups granulated sugar
4 large eggs (room temperature)
1 tablespoon pure vanilla extract
1 cup whole milk (room temperature)
Optional: 1/4 cup sour cream (for added moisture)

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Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper to prevent sticking and ensure easy removal.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agents are evenly distributed for a uniform rise.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3–4 minutes. This incorporates air, which helps with the cake’s texture.
Add Eggs: Add the eggs one at a time to the creamed butter and sugar mixture, mixing well after each addition to ensure full incorporation and a smooth batter.
Stir in Vanilla: Add the pure vanilla extract and mix until combined, infusing the batter with rich vanilla flavor.
Combine Dry and Wet Ingredients: Alternately add the dry flour mixture and whole milk to the batter, beginning and ending with the dry ingredients. Mix gently after each addition to keep the batter light but well combined.
Optional Sour Cream: If using, fold in the sour cream carefully to add extra moisture and a subtle tanginess to the cake.
Divide Batter and Bake: Evenly divide the batter between the prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cakes: Let the cakes cool in the pans for 10 minutes to set, then transfer them to a wire rack to cool completely before frosting or serving.

Notes

This cake is delicious with buttercream, cream cheese frosting, or whipped cream.
For cupcakes, bake for 18–20 minutes instead of 30–35.
You can bake the batter in a 9×13-inch pan for a single-layer cake; adjust baking time accordingly.