Vanilla Cake Recipe

The vanilla bean cake has been sliced. The slice sits on a white plate with the remaining cake in the background.

This vanilla cake bakes up to a beautifully light yellow color and is delicate and moist while also able to hold its weight in a layer cake.

Prep Time55

Cook Time30

Total Time1 25

Course: dessert

Cuisine: american

Keyword: easy vanilla cake recipe, fluffy vanilla cake recipe, french vanilla cake recipe, melt in your mouth vanilla cake recipe, moist vanilla cake recipe, simple vanilla cake recipe, vanilla bean cake recipe, vanilla cake recipe, vanilla cake recipe easy, vanilla cake recipe from scratch, vanilla sheet cake recipe

Servings:

Calories: 906kcal

Equipment

Ingredients

Cake Batter

1 cup unsalted butter room temperature
2 cups sugar
3 tsp vanilla extract
6 large eggs
3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 cups sour cream

Buttercream

2 cups unsalted butter room temperature
1 tsp vanilla extract or seeds from 1 vanilla bean
5 cups powdered sugar

Instructions

Bake the cake

Preheat the oven to 350F.
Beat the butter and sugar with an electric mixer until pale and smooth. Add the vanilla extract and eggs one at a time, mixing with each addition.
In a separate bowl, combine the flour, baking soda and salt. Add this to the batter in 2 additions, alternating with the sour cream.
Spoon the batter into 4 greased and floured 6” round cake pans. Bake for 30 minutes, or until a skewer inserted into the centers comes out clean. Cool completely.

Make the buttercream

Beat the butter with an electric mixer until pale and fluffy. Add the vanilla extract and powdered sugar one cup at a time, beating with each addition.

Assembly

Slice the tops and bottoms off the cakes to smooth the surface and remove any excess browning.
Stack the cakes and spread some buttercream between each layer.
Coat the cake in a thin layer of buttercream, called a crumb coat. This will catch any excess cake crumbs. Chill the cake in the fridge for 20 minutes.
Coat the cake in a thick, generous layer of buttercream. Use a palette knife and make swirling motions to make the frosting look full and fluffy. Enjoy!

Video

Notes

Storage Directions

At room temperature - You can store this cake at room temperature for up to three days, but if you decorate it with perishable ingredients, you’ll need to refrigerate it. Cover it well with plastic wrap or a cake keeper.

In the refrigerator - Wrap your cake in plastic wrap and store it in the fridge for 4-5 days. You can also put leftovers in an airtight container.

In the freezer - Vanilla cakes freeze very well, so you can make these ahead of a special event and decorate on another day. To freeze these cakes, wrap them individually in wax paper. Then, wrap them tightly in plastic wrap (a few layers is best). Set the wrapped cakes into a large freezer bag. Use within a month for best results.

Nutrition