The Best Classic Vanilla Cake Recipe
This classic vanilla cake recipe is super moist, packed with vanilla flavor, and always a crowd pleaser. If you’ve been looking for a vanilla layer cake that checks all the boxes, this is it! This is a beginner-friendly recipe that bakes to perfection every time.
CLASSIC VANILLA CAKE INGREDIENTS
- Electric Hand Mixer (affiliate)
- (3) 8 Inch Round Cake Pans or (4) 6 Inch Round Pans
- Non-Stick Baking Spray
- White Cake Mix (I prefer Duncan Hines)
- All-Purpose Flour
- Granulated Sugar
- Unsalted Butter
- Sour Cream
- Vegetable Oil
- Milk
- Vanilla Extract or Imitation Vanilla
- Eggs
- Powdered Sugar
- Heavy Cream
- White Gel Food Coloring (affiliate) (optional)
- Salt
- Food Scale (optional, but highly recommended)
SHOP MY POST
TIPS FOR PERFECT CAKE LAYERS
This moist vanilla cake recipe is super easy to follow, and nearly fail-proof in my opinion. But sometimes we need a little extra help! These baking tips will help you achieve the perfect cake texture, every time.
BEFORE BAKING:
- Room Temperature Ingredients: Let the eggs, milk, and sour cream come to room temperature before mixing. This helps the ingredients combine more evenly, resulting in a smoother, fluffier batter.
- Precise Measuring: Use a food scale for accuracy, especially when measuring flour. Too much flour can cause dry and dense cake layers. If you can’t get your hands on a food scale, spoon the flour into your measuring cup and gently level off with a knife for the most accurate measurement.
- Pan Preparation: Prepare your pans with a baking spray, or homemade pan release. There are plenty of homemade pan release recipes online! My absolute favorite is Pam Baking Spray. I have never had a cake stick when using this spray! You can also use parchment paper rounds at the bottom of each cake pan for extra insurance.
MIXING INGREDIENTS & BAKING:
- Mixing Technique: “Don’t over-mix the batter!” This is a common phrase in the baking world. Believe it or not, with recipes using a box cake mix, this isn’t the case. When you beat air into a cake mix recipe, something magical happens. With that being said, don’t be afraid to use your hand mixer on a medium-high setting until your batter is smooth and all ingredients are fully incorporated.
- Don’t Overbake: Overbaking can lead to a dry and crumbly texture. Use a toothpick or knife and insert into the center of the cake – if it comes out clean or with a few moist crumbs, it’s good to go.
- PRO TIP: You can also gently press your finger into the top of the cake, if it springs back slowly, it’s done! If your finger leaves an indent, bake for a few more minutes and try again.
AFTER BAKING:
- Cooling: Let cool for 10-15 minutes before transferring to a wire rack. This gives the cake time to set and prevents any tearing when being moved.
- Storage: Be sure to store properly to lock in that moisture! I recommend double wrapping the cake layers in plastic wrap, and storing in the freezer until you are ready to add the frosting and decorate.
DOCTORED = CAKE MIX MADE BETTER
- Easy Upgrades: Adding a few simple ingredients such as melted butter, vanilla extract, and sour cream, can create a homemade taste with the best texture!
- Flexibility: You can customize a doctored cake mix recipe however you’d like. Add-ins like chocolate chips, pudding mixes, or flavored extracts can completely transform a basic box mix. I’m telling you, people won’t believe it started with a cake mix!
- Consistency: Box cake mixes provide an extremely reliable base, no messing with baking powder or baking soda, and the end result is super consistent.
- Time-Saving: It can be so discouraging spending time and ingredients on a cake that doesn’t turn out right. I’ve been there! Doctored cake mix recipes are absolutely delicious, and really eliminate room for error.
FAQ FOR CLASSIC VANILLA CAKE
My absolute favorite is always Duncan Hines cake mix for doctored cake mix recipes.
Absolutely, yes! I never bake and decorate a cake in the same day. Double wrap the cake layers in Saran Wrap, and they will be good in the freezer for up to a month.
Vanilla cake pairs well with so many different flavors! Oreo buttercream, cream cheese frosting, chocolate buttercream, but you can also never go wrong with a classic American Buttercream.
Yes! If you like a little extra taaaang, you can substitute 1:1 buttermilk for milk. If you don’t have any buttermilk on hand, you can add a tablespoon of vinegar to a cup of regular milk and create your own buttermilk replacement.
I like to use imitation vanilla in my cakes and cookies! In my opinion, the vanilla flavor doesn’t bake out at high temperatures and it’s a really cost effective option.
Well, there you have it – your new go-to classic vanilla cake recipe! It’s simple to make, perfectly moist, and guaranteed to impress your friends and family. Whether you’re baking for a holiday, a special birthday, or just craving a good slice of vanilla cake, this recipe delivers every time!
Continue below for the easy-to-follow recipe, dig in, and enjoy every bite!
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Classic Vanilla Cake Recipe
- Total Time: 1 hour
- Yield: 25 slices 1x
Description
This classic vanilla cake recipe is super moist, packed with vanilla flavor, and always a crowd pleaser. If you’ve been looking for a vanilla layer cake that checks all the boxes, this is it! This is a beginner-friendly recipe that bakes to perfection every time.
Ingredients
- 1 Box White Cake Mix (Duncan Hines)
- 1 cup Granulated Sugar
- 1 cup All-Purpose Flour
- 1/2 Teaspoon Salt
- 3 Eggs (Room Temperature)
- 1/2 cup Unsalted Butter
- 1 cup Sour Cream
- 1/4 cup Vegetable Oil
- 1 cup Milk
- 1 Tablespoon Vanilla Extract
Instructions
- Preheat & Prep: Preheat oven to 345°F. Prepare (4) 6 inch cake pans or (3) 8 inch cake pans with baking spray or a homemade pan release. You can also use parchment paper rounds at the bottom of the pans for extra insurance.
- Melt Butter: In a microwave-safe bowl, microwave the butter at 15-30 second intervals until completely melted. Set aside.
- Wet Ingredients: Measure sour cream and milk into a small, microwave-safe bowl. If not already at room temperature, microwave for 30 seconds to bring to room temperature and set aside.
- Egg Whites: If eggs are not room temperature, add whole eggs into a bowl with warm water and let sit for 5-10 minutes. Crack eggs into a separate bowl, and set aside. Doing this gives you a chance to fish out any unwanted egg shells!
- Dry Ingredients: Add flour, sugar, white cake mix, and salt to a large mixing bowl. Use a whisk or spoon to gently combine the dry ingredients.
- One Bowl: Combine all ingredients into the larger bowl containing the dry ingredients. Don’t forget to add the vegetable oil and vanilla extract (or imitation vanilla)!
- Mix It Up! Whisk or mix ingredients together with an electric hand mixer, starting on low and increasing speed to med-high. Scraping bowl periodically to make sure all ingredients are incorporating and not stuck on the bottom. Mix until batter is smooth and fluffy, usually 1-2 minutes!
- Pour into Pans: Pour batter into prepared cake pans. If you can, use a food scale to evenly distribute batter between pans for consistent cake layer size.
- Bake: Bake for 30-32 min for 6 inch pans, and 28-30 min for 8 inch pans. Insert a toothpick or knife into the center of the cake – if it comes out clean or with a few moist crumbs, it’s good to go. You can also gently press your finger into the top of the cake, if it springs back slowly, it’s done!
- Cooling: Let cakes cool in pan for 10-15 minutes, and transfer to a wire cooling rack to finish cooling.
Notes
For a taller cake, use the (4) 6 inch cake pans.
Keep in mind, all oven’s bake differently. I highly recommend an oven thermometer for oven temperature accuracy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
IF YOU LIKE THIS, YOU SHOULD TRY:
- The Ultimate White Almond Cake
- The Best Triple Chocolate Layer Cake
- White Chocolate Raspberry Cake Recipe
- The Best Red Velvet Cake You’ll Ever Have
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