BEST Vanilla Layer Cake Recipe

I can’t wait to share my Moist Vanilla Layer Cake. I mixed unsalted butter, sour cream, and whole milk with all-purpose flour, granulated sugar, eggs, and vanilla extract to create a uniquely soft cake. The balanced flavors and simplicity of the ingredients truly make this a recipe I enjoy. Give it a try.

I’ve always loved experimenting with desserts, and this BEST Vanilla Layer Cake recipe is one of my favorites because it’s super easy to make and unbelievably moist. The secret starts with mixing 2 1/2 cups all purpose flour, 1 1/2 cups granulated sugar, and 2 1/2 tsp baking powder together with a pinch of salt.

Then you whisk in 3 large eggs, 1 cup whole milk, 1/2 cup unsalted butter that’s been softened, and 1/2 cup sour cream. Adding 2 tsp vanilla extract into the batter really brings out that classic vanilla flavor that makes layers so deliciously fluffy.

I’ve been known to experiment with different presentation styles like a triple layer version or even a 2 layer 6 inch cake, but no matter what, this cake has that perfect vanilla taste that is hard to beat. I promise you’ll be excited to try it out and enjoy every bite!

Why I Like this Recipe

I like this recipe cause it’s super easy to follow even when my kitchen skills are a bit all over the place.
I love how the cake turns out moist and soft every time, making every bite feel extra special.
I really dig the combination of sour cream and butter since it gives the cake a rich, creamy flavor that just hits the spot.
Plus, it’s versatile enough that I can throw on any frosting or topping I want to switch things up.

Ingredients

• Flour: Essential for structure and texture, mostly carbohydrates with a bit of protein.
• Sugar: Provides sweetness, helps with browning, and gives energy in every bite.
• Eggs: Rich in protein, bind ingredients well and add moisture for a tender crumb.
• Milk: Offers creaminess and smooth consistency while helping to blend flavors.
• Butter: Adds rich flavor and moistness, making the cake soft and velvety.
• Sour cream: Brings tang and extra moisture, resulting in an unexpectedly soft texture.
• Vanilla extract: Provides aromatic sweetness and deep flavor for that classic cake taste.
• Baking powder: A leavening agent that makes the cake light and delightfully fluffy.
• Salt: Enhances flavors and balances the sweetness in every delicious bite.

Ingredient Quantities

• 2 1/2 cups all purpose flour
• 1 1/2 cups granulated sugar
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 3 large eggs
• 1 cup whole milk
• 1/2 cup unsalted butter, softened
• 1/2 cup sour cream
• 2 tsp vanilla extract

How to Make this

1. Preheat your oven to 350°F and grease two 9-inch cake pans with butter or nonstick spray.

2. In a big bowl, whisk together 2 1/2 cups all purpose flour, 2 1/2 tsp baking powder and 1/2 tsp salt.

3. In another bowl, cream 1/2 cup softened unsalted butter with 1 1/2 cups granulated sugar until the mixture turns light and a bit fluffy.

4. Beat in 3 large eggs one at a time making sure each one is well blended before adding the next.

5. Pour in 1 cup whole milk, 1/2 cup sour cream and 2 tsp vanilla extract then mix everything till its smooth.

6. Slowly add the dry ingredients into the wet ingredients stirring gently just until no dry bits remain.

7. Divide the batter evenly between the two prepared pans making sure the tops are level.

8. Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.

9. Let the cakes cool in the pans for 10 minutes then move them onto a rack to cool completely.

10. Once cooled you can layer the cakes and frost them as desired Enjoy your moist and soft vanilla layer cake!

Equipment Needed

1. Oven, preheated to 350°F
2. Two 9-inch cake pans (greased with butter or nonstick spray)
3. Two mixing bowls (one for dry ingredients and one for wet ingredients)
4. Whisk for mixing the dry ingredients
5. Electric or hand mixer for creaming the butter and sugar and beating the eggs
6. Measuring cups and spoons for accurate portions
7. Rubber spatula for gently folding the batter
8. Cooling rack to let the cakes cool after baking
9. Toothpick to test if the cakes are done

FAQ

BEST Vanilla Layer Cake Recipe Substitutions and Variations

• Instead of all purpose flour, try using a mix of cake and bread flour for a slightly lighter texture.
• If you don’t have granulated sugar, superfine sugar works pretty well since it dissolves faster.
• You can swap unsalted butter with a dairy free margarine or even coconut oil, just keep in mind it might affect the flavor a bit.
• For sour cream, Greek yogurt (preferably full fat) is a good substitute although it might be a tad tangier.
• If you’re low on whole milk, you could use buttermilk instead which adds nice moisture but might need a little extra leavening agent.

Pro Tips

1. Always sift your flour and dry ingredients to avoid clumps, this helps make sure your cake comes out light and tender every time.
2. Make sure your eggs, milk, and sour cream are at room temperature before mixing. Cold ingredients can mess up the texture and even cause the batter to separate.
3. When you mix in the dry ingredients, do it slowly and gently to avoid overmixing which can lead to a dense cake.
4. Let your cakes cool in the pans for a bit, but be careful not to leave them too long. If they cool slowly, moisture might seep out and make them dry when you handle them later.