This easy vanilla cake recipe makes a fluffy, moist cake covered with the most perfect vanilla buttercream frosting.
For the cake:
- 2 cups (380g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs
- 1 tablespoon (14.8 ml) vanilla extract
- ½ cup(118 ml) light sour cream
- 2 ½ cups (350 g) all-purpose flour
- 3 teaspoons (11.2 g) baking powder
- 1 teaspoon (5 g) salt
- 1 ¼ cups (296 ml) milk (I use nonfat)
For the frosting
- 3/4 cup ( 170g )unsalted butter, cold
- 2 1/2cups (325g ) powdered sugar
- 1 teaspoons (5ml ) pure vanilla extract
- 1 tablespoon (15ml ) heavy whipping cream
- Preheat the oven to 350°F.
- Mix the wet ingredients: In a large mixing bowl, beat together the sugar, vegetable oil, eggs and vanilla extract until well incorporated. Scrape down the bowl as needed.
- Add the sour cream beat until well combined.
- Combine the dry ingredients: In a separate bowl combine the remaining dry ingredients: flour, baking powder and salt. Add half the dry ingredients to the batter, and then add half of the milk and mix just until the flour starts to incorporate.
- Add the remaining dry ingredients, and the remaining milk. Beat on low speed until all of the ingredients are well combined. Stir with a spatula to ensure it’s well mixed.
- Pour the batter in a 9-inch by 13-inch pan and bake at 350°F for 28-32 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely prior to frosting.
- For the Frosting: Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, beating until the butter look light in color.
- Add the powdered sugar and mix on low speed until incorporated into the butter then add the vanilla extract and heavy cream and mix to combine. Beat for about 60 seconds.
- Continuing beating on low until the ingredients start to mix together. Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting. Spread over cooled cake.
- The batter will be quite thin. It’s important that you stir the batter after mixing, to ensure everything on the bottom of the bowl is well mixed.
- This can easily be made into vanilla cupcakes or a vanilla layer cake
- Baking times will vary by pan type and true internal oven temperatures.
- Storing this cake: Whenever possible, cakes should be stored in an airtight container at room temperature. If you live in a hot and humid environment, you may want to store this in the refrigerator. Serve at room temperature.
- Freezing this cake: I do not prefer to freeze cakes once they’re frosted/ If you need to freeze this cake, double wrap it in plastic wrap and then with foil. Thaw to room temperature to serve.
- Sour cream: This is essential for keeping the cupcakes moist. If you don’t have sour cream. I recommend substituting with non-fat Greek yogurt. The recipe calls for light sour cream, but you can also use full-fat sour cream. If you need to, you can omit it completely, but note the cake will not be nearly as moist.
- Butter instead of oil: You can use 1/2 cup of melted butter instead of oil, but I don’t think it is nearly as good. You can also use coconut oil instead of vegetable oil.
- Gluten-free flour: I have tested this recipe with a one for one gluten-free flour and it worked out great
- Category: Cake
- Method: Baked
- Cuisine: American
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