BEST Vanilla Cake

This is, without a doubt, the BEST homemade vanilla cake recipe you can make. It’s incredibly soft and bouncy, mimicking the texture of a box mix but with a richness and moisture that is unparalleled. The flavor is elevated by a generous amount of vanilla bean paste, combined with a vanilla bean buttercream that isn’t overly sweet but perfectly balanced. Once you try it, this will become your go-to vanilla cake recipe.

The Secret to the Ultimate Vanilla Cake

This recipe is an adaptation of my popular vanilla cupcake recipe, which underwent extensive testing to ensure perfection. Fortunately, the same methods and ingredients that work for the cupcakes also yield an amazing layer cake!

The key to this cake lies in the reverse creaming method, which may sound unusual, but it works wonders. Traditional cake batter is made using the creaming method: butter and sugar are whipped together until light and fluffy, then the wet ingredients are added, followed by the dry.

For this vanilla cake, we use the reverse creaming technique, which starts with mixing all the dry ingredients together, including the sugar. The fat (butter and oil) is then incorporated directly into the dry ingredients. This step coats the flour, preventing gluten from developing too much, which results in a more delicate texture.

Next, wet ingredients are combined separately and added to the dry mixture. This method is simpler than the traditional creaming method, and it’s my favorite approach. Reverse creaming also creates a tighter crumb, making the cake bouncy and tender, rather than airy with many small air pockets.

Essential Ingredients for a Perfect Vanilla Cake

Through lots of testing, I’ve discovered the best ingredients for achieving the perfect cake texture, consistency, and flavor. Here are the standout ingredients in this recipe:

• Cake Flour: With its lower protein content, cake flour helps create a light, delicate texture. I’ve included instructions for making your own, but prepackaged cake flour is highly recommended for the best results.
• Sour Cream: Sour cream adds richness and moisture, balancing the lightness of cake flour. It helps create a tender, yet sturdy cake.
• Water: It may seem simple, but water contributes a surprising amount of moisture without weighing the cake down.
• Butter + Oil: While oil keeps the cake moist, butter provides flavor. Using both in this recipe gives the perfect balance of moistness and flavor.
• Milk Powder: A small amount of dry milk powder enhances flavor and texture. It provides structure and creates a bouncy cake.
• Vanilla Bean Paste: For true vanilla flavor, vanilla bean paste is the best option. It’s more concentrated than vanilla extract, and we use a full tablespoon for a bold taste.

The Magic of Milk Powder

Milk powder is essentially milk with the moisture removed. It adds protein and fat to the cake batter, contributing to its sturdy consistency. While it’s an optional ingredient, it truly elevates the flavor and texture of the cake, giving it a smooth sweetness. If you haven’t used milk powder before, I highly recommend adding it to your baking pantry.

Baking with Cake Strips

Cake strips, though optional, can make a big difference in your final result. These fabric strips are soaked in water and wrapped around your cake pans before baking. The moisture helps slow down the heating process, ensuring an even bake from the edges to the center. As a result, your cake will have a consistent, tender texture throughout.

Best Cake Pan Material

The best material for cake pans is light aluminum. It transfers heat evenly and cools quickly, giving cakes a nice golden crust. Avoid dark-colored pans, which can cause the edges to bake too quickly, and glass pans, which don’t hold heat well. I swear by light aluminum pans for perfect bakes every time.

Vanilla Bean Buttercream

A rich, flavorful vanilla cake deserves an equally indulgent frosting, and this vanilla bean buttercream is just that. It’s creamy and not overly sweet, making it the perfect match for this cake.

The secret to a perfectly smooth buttercream is whipping the butter for a long time—about 10 minutes total. Start by whipping the butter on high for 5 minutes, then scrape down the bowl and continue for another 5 minutes until the butter is light, glossy, and nearly white. This whipped butter forms a base that doesn’t require excessive powdered sugar.

After adding powdered sugar, salt, and vanilla bean paste, the buttercream is thinned with a bit of warm water to achieve the ideal smooth, creamy consistency.

Truly the Best Vanilla Cake

This cake is soft, bouncy, and incredibly moist, with a flavor that is perfectly balanced. The reverse creaming method and carefully selected ingredients ensure that each slice is just as perfect as the last. If you’re looking for a vanilla cake that rivals those from your favorite bakery, this is it!

Ingredients

Vanilla Cake

• 3 cups (336g) cake flour (spooned and leveled)
• 2 cups (400g) granulated sugar
• 2 tbsp dry nonfat milk powder
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 3/4 cup (168g) unsalted butter, room temperature, sliced
• 6 tbsp vegetable oil
• 1/2 cup (120g) warm water
• 1 cup (240g) sour cream, room temperature
• 1 tsp white distilled vinegar
• 2 tbsp vanilla bean paste
• 4 large eggs + 2 egg yolks, room temperature

Vanilla Buttercream

• 1 1/2 cups (336g) unsalted butter, room temperature (soft)
• 3 cups (330g) powdered sugar, spooned and leveled
• Pinch of kosher salt
• 1 tbsp vanilla bean paste
• 2 tbsp warm water

Instructions

Vanilla Cake

1. Preheat the oven to 350°F (175°C). Grease and line the bottoms of two 8-inch cake pans with parchment paper. Optionally, wrap damp cake strips around the pans.
2. In a large mixing bowl, combine the cake flour, sugar, milk powder, baking powder, baking soda, and salt.
3. With the mixer on medium-low speed, slowly add the butter slices one at a time until the mixture is crumbly and resembles coarse crumbs.
4. Add the oil and mix for another minute until fully incorporated.
5. In a separate bowl, combine the warm water, sour cream, vinegar, and vanilla. Gradually pour this into the dry mixture and mix until smooth.
6. In the same bowl, beat the eggs and egg yolks, then slowly add them to the batter, mixing until smooth.
7. Scrape the sides of the bowl and mix to ensure everything is evenly combined.
8. Divide the batter between the two pans and spread it evenly. Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
9. Let the cakes cool in the pan for about 20 minutes, then transfer to a cooling rack to cool completely.

Vanilla Buttercream

1. Beat the softened butter in a stand mixer or with a hand mixer for 5 minutes. Scrape down the sides and mix for another 5 minutes until glossy and nearly white.
2. Add the powdered sugar, salt, and vanilla bean paste. Mix until smooth, then add the warm water to achieve a creamy texture.

Assembly

1. Level the cooled cakes by slicing off the tops. Place one layer on a serving plate and spread a thick layer of frosting on top.
2. Place the second layer of cake upside down on top of the frosting and cover the entire cake with the remaining frosting.
3. If the frosting becomes too soft, refrigerate the cake for 30 minutes to firm up.
4. Serve the cake at room temperature or chilled. Store it in the refrigerator for up to 5 days.

Enjoy the most tender, rich, and flavorful vanilla cake you’ve ever tasted!

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