Absolute BEST Vanilla Cake Recipe

So if you did see one of my first ever posts on this blog, I shared my favourite chocolate cake sponge recipe, and the reason I have never posted about a vanilla sponge since then is not because I am partial or biased toward only chocolate cakes, but because i have not found a single vanilla cake recipe that I have been happy with.

Over the past year of 2020 I dedicated a lot of time and baking to making so many different vanilla cakes, and all of them have come out dry, crumbly and never as moist and soft as the chocolate cake. However, very recently I found the perfect combo for a vanilla cake and think these ingredients do all the right things in making the sponge light, creamy and moist!

A Few Notes before you jump into the recipe:

1. Make Ahead & Freezing Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Also, the frosting can be prepared, then covered and refrigerated overnight. Assemble and frost the cake the next day when you are ready to serve. Frosted cake can be frozen up to 2 months if you have room in the freezer. Thaw overnight in the refrigerator and bring to room temperature before serving.

2. Full Cream milk and sour cream are strongly recommended for the best taste and texture. A full fat plain yogurt would work instead, though the cake may not be as light. Same goes with a lower fat milk.

3. Cupcakes: You can follow this cake batter recipe and turn it into cupcakes by simply pouring the batter into a lined muffin tray!

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THE BEST VANILLA CAKE RECIPE:

Yields: 10-12 serving Prep Time: 30 minutes Cook Time: 20 minutes

Ingredients

• 2 and 1/2 cups (285g) sifted cake flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon salt

• 3/4 cup ( 170g) unsalted butter, softened.

• 1 and 3/4 cups (350g) granulated sugar

• 5 large egg whites, - **room temperature**

• 1/2 cup (120g) sour cream - **room temperature**

• 1 Tablespoon pure vanilla extract

• 1 cup (240ml) whole milk, at room temperature

Instructions

1. Preheat the oven to 177°C (350°F). Grease and lightly flour two 9-inch cake pans OR three 6 inch cake pans (for a three layer cake) .

2. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.

3. Using a handheld or stand mixer, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

4. Add the egg whites. Beat on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated.

5. With the mixer still running on low, slowly pour in the milk until combined. *Do not overmix*. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.

6. Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

Enjoy! 😊