Classic Vanilla Cake
User Reviews
5
Classic Vanilla Cake
Description
The Classic Vanilla Cake is built on a straightforward mix of flour, leavening agents, milk, sour cream, and fats, producing a soft, moist texture with a fine crumb. The use of room temperature ingredients such as butter, eggs, milk, and sour cream promotes efficient mixing and even texture. Baking powder and baking soda ensure the cake rises well without overpowering flavors.
The creaming method of butter and sugar helps incorporate air, contributing to lightness. The sequential addition of dry and wet ingredients prevents overmixing, preserving crumb tenderness. Vanilla extract adds aromatic depth without complexity.
This cake is adaptable for sheet pans, layers, or cupcakes, making it suitable for birthdays or celebrations. Its moderate sweetness and classic flavor allow pairing with a range of frostings. Cooling fully before decorating is recommended to avoid melting or sliding frosting, ensuring a neat presentation.
For storage, undecorated cake keeps up to a week refrigerated or three months frozen. Decorated cake stores well chilled and benefits from room temperature resting before serving to restore softness. Nutritional information applies to cake alone, excluding toppings and fillings.
Ingredients
- 3 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk at room temperature, whole
- ¼ cup sour cream at room temperature
- ¼ cup canola oil
- 2 ticks butter at room temperature, unsalted
- 2 cups granulated sugar
- 4 egg 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
- Use room temperature ingredients for best texture and mixing consistency.
- Cool the cake completely before decorating to prevent frosting issues.
- Undecorated cake can be wrapped and refrigerated up to 7 days or frozen up to 3 months.
- Decorated cakes are best stored in the refrigerator and brought to room temperature before serving to maintain moistness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 75mg | 25% |
| Sodium | 132mg | 6% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 459IU | 9% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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