Me and my long titles, I know! But seriously…..just LOOK! 🙂
I mean that’s like a story on it’s own. I don’t even have to write a blog post but I will of course 🙂 because you guys MUST make this cake! You must! No thinking, no waiting, just make it! Please 🙂
This is the most amazing vanilla cake I’ve ever eaten! it’s so fluffy and moist, it’ll make you second guess yourself that you actually made it from scratch! It’s super easy too with no fancy ingredients or complicated techniques.
I used the standard creaming method here because I wanted ultimate fluffiness. Make sure the butter and sugar is well creamed as this adds lots of air to the cake making it nice and light.
Whole eggs are used for richness and tons of vanilla to give you that wonderful heavenly vanilla-y dreamy flavour. Seriously though I add 4 teaspoons, this may sound like alot but I promise it isn’t. You can use a combination of vanilla beans and extract too.
For the only-in-your-dreams cake texture, I used both oil and sour cream to ensure the ultimate moist crumb. Lots of milk too for that extra fluffy and vanilla cake texture.
This cake is so perfect that the layers come out pretty flat so you don’t need to level them, it’s a delight! I was very surprised that these layers bake so well, I thought that only my chocolate cake was that perfect! The layers are such a good base to so many fillings and frostings, I’ll be making more posts with chocolate and strawberry frostings for sure 😉
It’s a very forgiving recipe and easily adaptable so you guys can play around with it to your hearts desire. Make it denser, less moist, more yellow whatever you like!
I love this cake so very much and although everybody has their own tastes and preferences, I sincerely hope that this is one that is enjoyed. I’m pretty sure that this is my favourite cake on my blog and that says ALOT especially when I take this cake into consideration 😉
Please do let me know how it turns out if you make it and tag me with your pics @dutchbakerblog on Instagram, Facebook and Twitter 💙
I am so very proud of this cake because it has turned vanilla cake haters into vanilla cake lovers! <3
This recipe can be made in two 9 inch, three 8 inch cake pans or one 9×13 inch pan. For cupcakes I would recommend this recipe, it is the same recipe but with slight modifications to make the cakes sturdier.
Ingredients
2 1/2 cups (312gms) minus 3 tablespoons all purpose flour*
3 tablespoons cornstarch/cornflour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 scant (less than full) teaspoon salt
1/2 cup (100gms) softened butter
1 1/2 cups (300gms) white sugar, preferably caster/super fine
1/4 cup (60mls) oil*
3 large eggs
4 teaspoons vanilla extract***
1/2 cup (125gms) sour cream, plain yoghurt can be substituted
1 cup (250mls) milk
- Vanilla buttercream frosting (I used about 2/3 of this recipe because I like more cake than frosting but you can make the full amount too)
Directions
- Grease and flour the cake pans very well then line the bottoms with baking paper. These cakes are quite delicate so I highly recommend taking the extra step of lining at least the bottoms with the baking paper to prevent the cakes from sticking. Set aside. Preheat the oven to 160C/325F.
- In a large bowl, add the flour, baking powder, baking soda, cornstarch/cornflour and salt and whisk until very well combined. Set aside.
- In a large mixing bowl, whisk butter until creamy then add in the sugar gradually. Once combined, add in 2 tablespoons of the oil and whisk until mixture is paled in colour and fluffy, about 3 to 4 minutes (click here for references).
- Add in the remaining 2 tablespoons of oil then the eggs one at a time whisking well in between each addition. Add in vanilla extract and whisk to combine.
- Alternate in the dry ingredients with the milk and sour cream in alternating batches starting and ending with the dry ingredients. Make sure you whisk the last addition of dry ingredients until *just* combined taking care not to over mix. Batter is slightly thick.
- Divide batter between cake pans and bake for about 20 to 25 minutes until baked through and a toothpick or knife comes out clean or with a few moist crumbs. Allow the cakes to cool in the pans for a minimum of 40 to 45 minutes before removing onto a wire rack to cool completely. Allow to cool completely before filling and frosting. Store cake in airtight container for up to 5 days.
Notes
- *All purpose flour and cornstarch can be replaced with 2 1/2 cups + 2 tablespoons cake flour.
- **Add in 1/4 cup (50gms) extra butter instead of the oil for a slightly denser cake so you would use 3/4 cup (150gms) butter altogether.
- ***This may seem like alot of vanilla extract but honestly it’s not. If you would like to reduce it then I don’t recommend adding less than 3 teaspoons.
- Recipe by the dutch baker.
Here is the cupcake version of this cake.
Looks delicious!!!! 🙂
Thank you!! 😊😊
Your welcome 🙂
Ahhh you use 4 teaspoons Vanilla extract…I only put in 2 and I loveeee Vanillaaaaa
Yup it’s a very delicious vanilla cake 😉😉 you can add less but I don’t recommend less than 3 teaspoons 😋😋
For your recipe you mean, ok will keep it in mind 🙂
Really? Are there really Vanilla cake haters out there? or should I say…were there? Well not anymore I am sure. 🙂 I love a good vanilla cake, got to be delicious, fluffy and moist and I know yours wont disappoint. Thank you sweet friend. x
Yep I know you love vanilla 😊 I sure hope you love this version too Lynne as it’s very soft moist and fluffy 😉😉 thank you so very much dear friend 😙😙
I want cake! Sometimes you just need to take things back to basics. I definitely going to give this a go! 🙂
Ye definitely! and classics are the best! hope you like this cake 🙂 xx
That looks amazing!!!
Thank you!! 🙂
Do you use salted or unsalted butter?
Hi Hannah I use unsalted butter in all my cakes but if you wanted to use salted you could but then just add like a 1/4 teaspoon salt extra 🙂 happy new year!
Hello which vanilla do you like for this I am excited to try this!! Is it easy to frost?
Hi Megan 😊 so sorry for the late reply! This is a base recipe for so many things so I generally use regular vanilla extract ☺ it’s sooo easy to frost and can be with any type of frosting you like 😉 thanks for your lovely comment and do let me know if you have any other questions 💕
I’d like to make a cake that’s the size of a 12 x 18 pan. Will this be enough batter? Should I double?
Hi Heidi, I am so sorry for the late reply. The batter should be enough without having to double as it does make 2 nice thick 9 inch layers so I think it’ll do for a 12 x 18 🙂 if you would like it thicker maybe do 1.5x the recipe? 🙂 thanks so much for your comment 😀
Hi Linda, so I made the 12×18 cake this weekend with this recipe, it turned out to be about 3/4″ thick. So, I made 2 layers with a jam filling and it was PERFECT!!! Thank you for this recipe, it was delicious!
Im soo glad to hear that it worked out and you loved the cake! thank you so much for the great feedback! 😀
I’m going to try this cake. I’m looking for a better vanilla cake, this looks like it might be it.
Side note, My Dad is also The Dutch Baker, he’s in Moncton, NB, Canada.
Hey thanks for trying the cake, I hope you love it!! 😊
That is cool about your dad, bet he’s an awesome baker! The Dutch Baker does sound more like I’d be a guy instead of a girl doesn’t it 😂
Definitely the softest and moistest vanilla cake, and a wonderful not to sweet, satiny buttercream. However, cake is so soft that it crumbles a bit if/when you dip fork into a piece and lift it. I am not too surprised though because for that quantity of flour, the cake could easily have more than 3 eggs. I may suggest 5 eggs instead of 3. However, this is a really delicious cake and it is indeed extremely soft and moist. The buttercream is delicious too.
Hi Regine, thank you for your lovely comment. I’m so glad to hear you enjoyed the cake and buttercream! You can try to increase the egg but i wouldn’t suggest too much as then it will be too much liquid in the cake. For the quantity of 3 eggs make sure you’re using large eggs. Happy baking!