Moist Vanilla Layer Cake

This Moist Vanilla Layer Cake is a classic, tender cake with a soft crumb and rich vanilla flavor. It’s perfect for celebrations or special occasions, topped with a velvety buttercream frosting. Whether you’re a seasoned baker or a beginner, this cake is straightforward and sure to impress. The sour cream adds moisture, while the vanilla elevates the flavor to make it truly unforgettable.

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Ingredients

For the Cake:

• 2 cups (380g) granulated sugar
• ½ cup (118 ml) vegetable oil
• 3 large eggs, at room temperature
• 1 tablespoon (14.8 ml) pure vanilla extract
• ½ cup (120g) sour cream, at room temperature
• 2 ½ cups (350 g) all-purpose flour, sifted
• 3 teaspoons (11.2 g) baking powder
• 1 teaspoon (5 g) salt
• 1 ¼ cups (296 ml) milk (any type), at room temperature

For the Frosting:

• 2 cups (453g) unsalted butter, cold
• 7–8 cups (910-1041g) powdered sugar
• 1 tablespoon (15ml) vanilla extract
• 2–3 tablespoons (30-44ml) heavy whipping cream (or milk)
• Pinch of salt

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Instructions

1. Prepare the Cake:

• Preheat the oven: Set the oven to 350°F (175°C). Prepare three 8-inch round cake pans by lining the bottom with parchment paper and greasing the sides. For an even bake, you can use bake-even strips.
• Mix the wet ingredients: In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until the mixture is smooth and well-incorporated. Scrape down the sides of the bowl as needed. Add the sour cream and mix until fully combined.
• Combine the dry ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Gradually add half of the dry ingredients into the wet mixture, followed by half of the milk. Beat on low speed just until the flour starts to incorporate. Repeat with the remaining dry ingredients and milk, ensuring the batter is mixed thoroughly. Use a spatula to scrape down the sides of the bowl and stir from the bottom to the top to avoid any lumps.
• Divide and bake: Evenly divide the batter between the three prepared cake pans, approximately 1 2/3 cups of batter per pan. Bake in the preheated oven for 20-23 minutes, rotating the pans halfway through to ensure even baking. To check for doneness, insert a toothpick into the center of the cake—if it comes out clean, the cake is ready. Once baked, remove from the oven and allow the cakes to cool completely in the pans.

2. Prepare the Frosting:

• Beat the butter: In a large bowl, beat the cold unsalted butter on medium-high speed for 2-3 minutes until it becomes light and fluffy.
• Add powdered sugar and vanilla: Gradually add in the powdered sugar (start with 7 cups), vanilla extract, and a pinch of salt. Mix on low speed until incorporated. Then, slowly add the heavy whipping cream or milk. If needed, add more powdered sugar to thicken the frosting or more cream to achieve your desired consistency.
• Frosting texture: You’re looking for a thick, spreadable frosting. Once the frosting is fluffy and smooth, it’s ready to use.

3. Assemble the Cake:

• Level the cakes: Once the cakes have cooled completely, level the tops with a serrated knife if necessary.
• Frost the layers: Place one cake layer on a serving plate or cake stand. Spread a generous amount of frosting over the top of the first layer, then add the second layer. Repeat this process until all layers are stacked, and then frost the top and sides of the cake with the remaining frosting.

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Tips for Success:

• Room Temperature Ingredients: Ensure that the eggs, sour cream, and milk are at room temperature. This helps the ingredients blend more smoothly and results in a lighter cake texture.
• Baking Evenly: If possible, use bake-even strips to prevent the cake from doming in the center. This helps ensure even layers without needing to trim too much off the top.
• Storing the Cake: Once frosted, store the cake in the refrigerator, especially if you’re making it ahead. Bring it to room temperature before serving for the best flavor and texture.
• Flavor Boosters: Add a splash of almond extract or substitute some of the milk with buttermilk for a tangier flavor.

This Moist Vanilla Layer Cake is the perfect base for any celebration, and it’s versatile enough to pair with different frosting flavors and fillings!