Best Vanilla Cake Recipe
dessertAmerican
- Author
- https://www.cupcakeproject.com/#/schema/person/9e7a25edbe6501f8700845ecd0dad604
- Yield
- 16 servings
- Prep time
- PT15M
- Cook time
- PT20M
- Total time
- PT29M
Ingredients
protein
- ✓2 eggs (room temperature)
dairy
- ✓2/3 cup whole milk
- ✓1/4 cup unsalted butter (room temperature)
- ✓1/3 cup sour cream (full-fat)
grain
- ✓1 3/4 cups cake flour (not self-rising)
pantry staple
- ✓1 1/2 teaspoons baking powder
- ✓1/2 teaspoon baking soda
- ✓1/2 teaspoon salt
- ✓1 cup granulated sugar
other
- ✓1 tablespoon vanilla extract (use pure, not imitation)
- ✓1/4 cup canola oil (you can also use vegetable oil)
- ✓1 vanilla bean
Instructions
- Preheat oven to 350 F (175 C).
- In a small bowl, combine sugar and seeds from the vanilla bean.
- Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.
- In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
- Add the vanilla bean sugar and mix until well combined.
- Add butter and mix on medium-low speed for three minutes.
- In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
- Add the egg mixture to the flour mixture and beat on medium speed until just combined.
- Slowly add milk and mix on low speed until just combined. The batter will be liquid.
- Divide the batter evenly between two 8" round cake pans.
- Bake for 20 minutes (16 minutes if using a convection oven) and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it.
- When the cakes are done, place them on a cooling rack to cool to room temperature. Then, refrigerate before frosting.