Vanilla Cake Recipe
When it comes to a versatile dessert that’s perfect for any occasion, this vanilla cake recipe is your go-to. Its delicate balance of flavors and light, fluffy texture makes it a timeless classic that never disappoints. Whether you’re baking for a special celebration or simply craving something sweet, this cake delivers every time. What sets this recipe apart is its focus on achieving the perfect moisture and crumb, ensuring that each bite melts in your mouth.
The secret to a truly moist and fluffy Vanilla Cake Recipe lies in the combination of rich ingredients and careful preparation. Using a mixture of sour cream, buttermilk, and beaten egg whites provides both tenderness and structure. Meanwhile, the addition of high-quality vanilla and a hint of almond extract enhances the flavor profile, giving it that bakery-style taste. These simple yet crucial elements work in harmony to create a cake that is soft, flavorful, and downright irresistible.
Ingredients Breakdown
To craft the perfect Vanilla Cake Recipe, each ingredient plays an essential role. The careful selection and measurement of these components can make or break your final product.
For the cake batter, cake flour is a must, as it yields a finer, more tender crumb compared to all-purpose flour. Baking powder and baking soda work together to provide the necessary rise, while the addition of salt balances the sweetness and enhances flavor. Unsalted butter, creamed with sugar, creates a rich base that’s light and airy.
What truly sets the frosting apart is the indulgent blend of unsalted butter and heavy cream. These two ingredients combine to create a frosting that’s smooth, velvety, and full of body. Using confectioners’ sugar ensures a silky consistency, while a touch of vanilla extract adds depth. The almond extract in the cake batter introduces a subtle nutty note that pairs beautifully with the vanilla.
Sour cream and buttermilk are key players in the cake’s moisture. They work together to provide a creamy texture and prevent the cake from becoming dry. Additionally, canola oil further enhances the moistness without making the cake too dense.
Step-by-Step Instructions for Perfect Results
Achieving flawless results with this recipe starts with careful preparation. Begin by prepping your cake pans and oven to ensure even baking.
First, combine your dry ingredients cake flour, baking powder, baking soda, and salt in a large mixing bowl. Whisk them together to create a uniform mixture that will be easy to incorporate later. This step is vital in preventing any lumps in your batter.
In a separate bowl, the butter and sugar are beaten together until light and fluffy. The creaming process helps to aerate the butter, giving the cake its soft texture. As you add the eggs one by one, make sure to beat each one fully before adding the next. This prevents the batter from separating and ensures a smooth consistency. Timing matters when adding the beaten egg whites. Folding them in gradually allows the batter to retain its lightness.
Next comes the mixture of buttermilk, sour cream, and canola oil. This combination, when added alternately with the dry ingredients, creates a smooth, lump-free batter. Dividing the batter evenly into the cake pans ensures uniform baking. Once in the oven, your cakes will bake to a beautiful golden brown in just under 25 minutes.
After baking, it’s crucial to let the cake layers cool completely before frosting. This prevents the frosting from melting and ensures that the layers stay intact.
How to Make the Silkiest Vanilla Frosting
The key to a luxurious frosting lies in properly whipping the butter. Beat the softened butter until it’s completely smooth and creamy. This step helps to achieve a stable, yet fluffy base for your frosting.
Gradually add the sifted confectioners’ sugar to avoid any lumps. Incorporating it slowly ensures a smooth texture. Once the sugar is fully combined, add the whole milk, heavy cream, and vanilla extract. These liquids help to thin out the frosting just enough to make it spreadable, without losing its thick, rich consistency.
If you find your frosting is too thick, a few more drops of milk will do the trick. Conversely, if it’s too thin, additional confectioners’ sugar will help thicken it up. This flexibility allows you to achieve the ideal frosting consistency for your cake.
What to Serve with this Vanilla Cake
This cake’s light vanilla flavor pairs beautifully with a variety of accompaniments. For a fresh, fruity touch, serve it alongside a bowl of mixed berries and a dollop of whipped cream. The tartness of the fruit complements the sweetness of the cake, adding balance to each bite.
If you prefer something a bit richer, a scoop of vanilla bean ice cream is the perfect pairing. Its creamy texture melds seamlessly with the cake’s moist layers, creating a dessert that’s hard to resist.
For beverages, consider serving a steaming cup of coffee or tea to cut through the sweetness. Alternatively, a cold glass of milk or a light, fruity white wine can offer a refreshing contrast to the rich flavors of the cake.
Conclusion: Why This Vanilla Cake Will Be Your New Favorite
With its soft, airy texture and rich, buttery flavor, this vanilla cake is bound to become a staple in your baking repertoire. It’s perfect for any occasion, from birthdays to holidays, or even as a sweet treat for yourself. The recipe offers endless opportunities for customization, allowing you to adjust flavors or pairings to suit your preferences. No matter the occasion, this vanilla cake is sure to impress with its perfect balance of sweetness and texture.
Vanilla Cake Recipe
Ingredients
For the Vanilla Cake:
- 1 cup 227 g sour cream, at room temperature
- 1 and 1/4 cups 284 ml buttermilk, at room temperature
- 3 and 3/4 cups 450 g cake flour
- 1/3 cup 67 ml canola oil
- 1 Tablespoon 14 g baking powder
- 3/4 teaspoon baking soda
- 2 and 1/4 cups 447 g granulated sugar
- 1 teaspoon salt
- 4 large eggs at room temperature
- 1 and 1/2 cups 340 g unsalted butter, softened
- 3 large egg whites at room temperature, lightly beaten until frothy
- 2 Tablespoons 28 ml vanilla extract
- 1/4 teaspoon almond extract
For the Vanilla Frosting:
- 6 and 1/2 cups 741 g confectioners’ sugar, sifted
- 2 cups 454 g unsalted butter, softened
- 2 Tablespoons 28 ml heavy cream, at room temperature
- 1/4 cup 57 ml whole milk, at room temperature, plus extra if needed
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
For the Vanilla Cake:
- Begin by preheating your oven to 350°F (175°C). Prepare three 9-inch round cake pans by greasing both the bottoms and sides generously. Line each with parchment paper and set them aside for later.
- In a large mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set this dry mixture aside.
- Using a stand mixer fitted with the paddle attachment, or a handheld electric mixer, beat the softened butter on medium speed until it achieves a smooth, creamy texture, about 1 minute. Gradually add the sugar, allowing it to blend in slowly. Once all the sugar is incorporated, increase the speed to medium-high and beat for an additional 2 minutes. Add in the vanilla and almond extracts, blending well.
- Reduce the mixer speed to medium-low. Add the eggs one at a time, ensuring each is fully mixed before adding the next. Remember to scrape down the sides and bottom of the bowl regularly.
- Next, fold in the beaten egg whites in three additions, ensuring each portion is fully mixed in before adding the next.
- In a separate bowl or large measuring cup, whisk together the buttermilk, sour cream, and canola oil until they are fully combined.
- On low speed, add the dry flour mixture to the batter in three parts, alternating with the buttermilk mixture in two parts. Start and finish with the flour mixture, and avoid overmixing. Blend until just combined.
- Divide the batter evenly between your prepared cake pans (about 710 g of batter per pan). Smooth the tops with a spatula. Bake the cakes for 24 to 25 minutes, or until they turn golden around the edges and a toothpick inserted into the center comes out clean.
- Once baked, allow the cakes to cool in their pans on a wire rack for 15 minutes. Then, carefully invert the cakes onto cooling racks and leave them to cool completely before frosting.
For the Vanilla Frosting:
- In the bowl of a stand mixer using the paddle attachment, or a large mixing bowl with a handheld mixer, beat the softened butter on medium-high speed for about 2 minutes, until it becomes completely smooth and creamy.
- Turn the mixer to low speed and slowly add the sifted confectioners’ sugar, blending until fully incorporated. Add the whole milk, heavy cream, vanilla extract, and salt, and mix until the frosting is smooth and uniform.
- Once the ingredients are well combined, increase the mixer speed to high and beat for 1 to 2 minutes, until the frosting becomes light and fluffy. If the consistency is too thick, add a bit more milk. If it’s too thin, add a touch more confectioners’ sugar.
- To assemble the cake, place one of the cake layers on a serving plate or cake stand. Spread a thick layer of frosting over the top, ensuring it’s even. Place the second cake layer on top and repeat the process. Finish by placing the last cake layer on top and spreading the remaining frosting generously over the entire cake, including the sides.