5 from 24 votes
Classic Vanilla Cake
Classic Vanilla Cake provides a moist, tender crumb achieved by combining all-purpose flour with baking powder and soda for leavening. The batter blends room temperature butter, sugar, eggs, milk, sour cream, and vanilla extract to create a balanced and smooth texture. This cake can be baked as layers, sheet, or cupcakes and serves as a versatile base for various frostings and decorations.
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings:
16
servings
Calories:
363 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 16 servings
Amount Per Serving
Calories 363
% 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.