Vanilla Cake

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As a baker, there are two absolute must-have recipes that you need to have in your repertoire, and they need to be fantastic and versatile – a vanilla cake and a chocolate cake. These will be the base for so many recipes, so it’s extremely important that you love them, and I am positive that you are going to LOVE this vanilla cake.

I use the reverse creaming method which mixes the butter with the dry ingredients first. This minimizes gluten formation, as well as the size of air particles, which results in a finer crumb.

vanilla cake with vanilla buttercream and a chocolate drip

I also use cake flour, which has the lowest percentage of protein of all the flours, lending the cake to a fluffier texture.

Finally, I use 2 tablespoons of good quality vanilla extract. NEVER, I repeat, NEVER EVER use imitation vanilla. That goes on the DO NOT BUY list, along with decaffeinated coffee, polyester and slime.

This recipe is perfect for 15 cupcakes, a 9×13 cake or three 6″ round cakes. I use this recipe as a base for many other recipes, like my Raspberry White Chocolate Cupcakes, Oreo Sheet Cake, and Maple Bacon Bourbon Cupcakes.

Happy Baking!


Vanilla Cake

Recipe by Amanda Innes-ShareefCourse: DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time






  • Sugar 150g
    (3/4 cup)

  • Cake Flour 270g
    (1 3/4 cups)

  • Baking Powder 1 1/2 tsp

  • Baking Soda 1/2 tsp

  • Salt 1/2 tsp

  • Butter 57g
    (1/4 cup)

  • Eggs 2 large

  • Sour Cream 75g
    (about 1/3 cup)

  • Vegetable Oil 90g
    (1/2 cup)

  • Milk 125g
    (2/3 cup)

  • Vanilla 2 Tbsp


  • Preheat oven to 350 degrees. Spray or butter a 9×13 pan, spray and parchment three 6″ round cake pans, or line muffin pan with cupcake liners.
  • Measure dry ingredients into medium sized mixing bowl or into your stand mixer and mix on low speed until combined.
  • Cut butter into cubes and add to dry ingredients. Mix on low until butter breaks down to pea sized chunks, about 2 minutes.
  • Measure wet ingredients into a small bowl and whisk until well combined. Add to dry ingredients and mix until just combined. Finish mixing by hand with a spatula.
  • Pour into prepared pan(s) and bake until a toothpick inserted in the middle comes out clean. About 25 minutes for a cake, or 18-20 minutes for cupakes.


  • Make sure your butter is cool but not cold. I like to take it out of the refrigerator about an hour before I start baking.
  • I use unsalted butter for all of my recipes. If you use salted butter, omit the additional 1/2 tsp salt.