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Vanilla Cake

A Timeless and Sophisticated Classic

Get back to basics with a recipe that’s anything but with our vanilla cake recipe with soft flavors and bouncy texture.

Equipment

  • Standmixer or handmixer

Ingredients

  • Dry
  • 132 g all purpose flour
  • 159 g cake flour
  • 330 g granulated sugar
  • 5 g baking powder
  • 3 g baking soda
  • 5 g salt
  • Wet
  • 100 g canola oil
  • 132 g cold eggs
  • 28 g cold egg whites
  • 51 g cold full fat buttermilk
  • 201 g cold full fat sour cream
  • 132 g cold whole milk
  • 13 g vanilla paste (if using vanilla extract use 10 g)
  • Other
  • 149 g softened unsalted butter

Directions

  1. 1. Sift flours together into large mixing bowl.
  2. 2. Add remaining dry ingredients to a large mixing bowl. and stir just until combined. Set aside.
  3. 3. Mix wet ingredients into a separate microwavable bowl, and whisk together just until combined.
  4. 4. Microwave vour wet ingredients to make them room temperature or warm; this is usually 30 seconds to 1 minute in the microwave at 100% power. Adjust based on vour microwave.
  5. 5. If vour butter is cold, microwave the butter until it's softened; you should be able to make a finger indentation in vour butter.
  6. 6. Add your butter to your dry ingredient mixture, and mix until vour dry ingredients look like sand.
  7. 7. Add half of your room temperature or warm wet ingredients to your sand mixture, and mix on low for a few seconds.
  8. 8. Scrape bowl down.
  9. 9. Add the remaining wet ingredients and mix until all ingredients are incorporated. Be careful not to mix for too long. You want to mix until vou no longer see big chunks.
  10. 10. If making cupcakes, fill cup liners with 458, or 1/2 to 3/4 the way up the liner.
  11. 11. If making a cake, use baking spray and line pans with parchment paper circles. Add 475 g to each 6 inch round pan. Pans used for this recipe quantity should be 6x2. I also use cake stripes when baking this cake, they are wonderful and available on Amazon.
  12. 12. Bake at recommended temperature until a toothpick comes out clean with no batter traces, but with a few crumbs (I like to see a fair amount of crumbs on the toothpick), and the center is no longer jiggly when you nudge vour pan.
  13. 13. If making a cake, allow cakes to cool in cake pans until vou can touch pan to turn cake out of pan (approximately. 15-20 minutes). Flip cake out of pan onto cooling rack.
  14. 14. If making cupcakes, remove cupcakes and transfer to wire rack as soon as vou are able to.

Notes

  1. Makes 1,441 g
  2. Approximately 24-30 cupcakes or 3 6-inch cake layers, using a 6x2 inch cake pan.
  3. Baking temperature: 330-335°F or 165.5-168.3°C
  4. Baking time: know thy oven and thy cake
Published on November 14, 2025