The softest, fluffiest Vanilla Cake Recipe you’ll ever taste. Reversed creamed for a perfect soft crumb and the most delicious vanilla flavour you wont be able to stop at one slice. Layer with Chocolate Buttercream or Vanilla Swiss Meringue Buttercream for a velvety texture, this makes the best Birthday Cakes!
Vanilla Cake Recipe Ingredients
2 Cups / 250g Flour
1⅓ Cups / 260g White Sugar (split in half)
1 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
2 Sticks / 225g Butter
½ Cup | 125ml Milk
½ Cup Sour Cream (buttermilk or yoghurt)
1 Tbsp Vanilla
Frosting ( Vanilla Swiss Meringue Buttercream / Chocolate Buttercream / Vanilla Buttercream )
How to Make the BEST Vanilla Cake
In the bowl of you stand mixer or a large bowl if you are using a hand mixer add the flour. This cake is using the reversed creaming method which gives a more tender crumb to the cake. This is when the butter is added to the dry ingredients rather than creamed with the sugar.
Measure out the remaining dry ingredients, half the sugar, baking powder, baking soda and salt. Give it a quick mix just until the ingredients are combined.
With your mixer on low add your butter about a tablespoon at a time. Make sure your butter is at room temperature or it wont mix into the flour.
This is the texture you’re looking for, the butter and dry ingredients are combined but there is still about pea sized pieces of butter.
In a seperate clean bowl crack in the three eggs and add the remaining sugar.
Add the milk and sour cream (can be substituted for buttermilk or yoghurt) to the bowl. Using a whisk combine the ingredients together.
Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed for a few minutes to combine the ingredients.
Pour the batter into three 6″ or 16cm or two 8″ or 20cm cake pans. Bake in a 180C/350F oven for 25-30 minutes or until a skewer inserted into the centre comes out clean.
Cool the cakes before decorating. Using a serrated knife cut the tops off each cake for a more even surface. Add about 1/3 Cup of frosting to one cake. Vanilla Swiss Meringue Buttercream or Chocolate Buttercream would all work perfect for this!
Top with another cake layer before repeating the process.
Cover the cake with frosting, smoothing out the edges as best you can. A cake turn table and offset spatula work great here! Remember it doesn’t need to be perfect!
A good vanilla cake recipe is essential to have in your tool box and I promise that this recipe wont disappoint! Vanilla Cake is so versatile with the amount of different frostings it pairs with but also the different flavours you can add to the cake. This recipe works so well with lemon or orange zest, frozen boysenberries or autumnal spices in the batter. Make it into a delicious birthday cake, or cover in chocolate buttercream for a delicious treat.
Common Questions about this Vanilla Cake Recipe
What is reverse creaming?
Reverse creaming is adding the butter to the dry ingredients instead of creaming it with the sugar. Adding it to the dry ingredients coats the flour with butter so it can’t develop as much gluten when the cake batter is mixed. It leads to a really tender, delicate, soft and fluffy crumb that works really well with something like vanilla cake.
What size pan should I bake the cake in?
This recipe can be made in three 6″ or 16cm pans, two 8″ or 20cm pans or one 9″ or 23cm pan. It really depends on what style of cake you would like, tall with layers of frosting or just one large cake. You can even bake this in a sheet pan, just keep in mind baking times will vary.
Can this recipe be made into cupcakes?
Yes it can! Divide the batter between 12 cupcake liners and bake at the same temperature for about 15-20 mins. I also have a vanilla cupcake recipe if you would like to make that instead.
More Delicious Cake Recipes
Equipment for this Recipe
- 2 Cups / 250g Flour
- 1⅓ Cups / 260g White Sugar
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 2 Sticks / 225g Butter
- 3 Eggs
- ½ Cup / 125ml Milk
- ½ Cup Sour Cream
- 1 Tbsp Vanilla
- Vanilla Swiss Meringue Buttercream
- In your stand mixer or large bowl mix together the flour, half of the sugar, baking powder, baking soda and salt until combined.
- Add the butter a tablespoon at a time with the machine running until it resembles course sand.
- In a small bowl combine the eggs, the remaining sugar, the milk, sour cream and vanilla. Mix with a whisk until well combined.
- Pour half of the wet ingredients into the bowl with the dry and mix on low speed until combined. Add the remaining wet ingredients and mix for a further minute until combined.
- Divide the cake batter between three 6 inch or 15cm cake tins or two 8 inch or 20cm tins. Bake in a 180C/350F oven for 25-30 minutes or until the centre of the cake spring back when pressed.
- Add a ⅓ cup of buttercream between each cake layer, smoothing it out evenly. Flip the final cake layer upside down so the top of the cake is completely flat. Apply a thin crumb coat to the whole cake and place into the fridge for at least 30 minutes to set.
- Add a final layer of buttercream to the cake and let it set in the fridge for at least 30 minutes before slicing.