Moist Vanilla Cake From Scratch
This moist vanilla cake is tender, rich, and full of homemade flavor—the kind of dessert that brings people together and turns moments into memories.
Equipment
- Mixing Bowls
- Hand Mixer or Stand Mixer
- 9-inch Round Cake Pans
- Parchment Paper
- Cooling Rack
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 tsp pure vanilla extract
- 1 cup sour cream
- 1/2 cup whole milk
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar in a large bowl until pale and fluffy, about 3 minutes.
- Beat in eggs one at a time, then stir in vanilla extract.
- Mix in half of the flour mixture, then sour cream, then the rest of the flour mixture. Add milk last and stir until just combined.
- Divide the batter evenly between pans and bake 28–32 minutes, until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a rack to cool completely.
Notes
Greek yogurt can be used instead of sour cream. Add 1/2 tsp almond extract for a bakery-style twist. To make cupcakes, bake for 20–22 minutes.