What could be more beautiful than a vanilla cake layered with delicate, pink buttercream? Topped with a stunning peony, too? Dear Lord.
How do You Make the BEST Vanilla Cake?
- Use great ingredients! Never add artificial vanilla.
- I use a high quality vanilla extract like Nielsen-Massey but there are tons of great brands.
- My only tip if your shopping around and have no idea what to but is choose a glass bottle!
- Is you want to take the flavor up a notch try using vanilla bean paste. You’ll get lots of vanilla taste and see all the little black seeds mixed in with your batter.
How do You Make Cakes Moist?
To make cakes moist I always use whole milk, and either sour cream or yogurt. Aside from adding a slight tang to balance the sweet Sour cream and yogurt give you a rich, moist flavor that’s hard to beat!
How do you make a cake light and fluffy?
- Fluffiness comes from using the right amount of leavening agent; too much and the cake will collapse, too little and it will be dense.
- If you head over to my German Chocolate Cake post you will see another way to get a moist and fluffy crumb; creaming the butter and sugar coupled with whipping egg whites until they reach the soft peak stage then folding them into the batter.
Is There a Difference Between White and Vanilla Cake
Vanilla cake is flavored with vanilla but a white cake just means that the cake is whiter from using egg whites only. White cakes are often flavored with vanilla but can be flavored with rosewater, lemon zest, orange blossom water, or any number of things!
If you find cake decorating to be a bit intimidating then check out my How to Decorate a Cake post, it has lots of helpful tips and a full how to video.
A Few Tips and Pointers for making vanilla cake
- If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.
- Raspberry juice will give a beautiful soft pink color with no food coloring.
- If you see little clumps of butter after you mix the wet ingredients don’t panic, it all works out by the time you mix in the dry ingredients. You can even use melted butter and warm the milk and sour cream up a bit if you like.
- You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
- To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
- If you like a less sweet frosting try my Italian or Swiss meringue buttercream recipes! They’re Creamy, dreamy and oh so delicious.
Steps to Make a Vanilla Cake
How do you make homemade vanilla cake?
1. Butter and flour three 6-inch pans. Preheat oven to 340F. Sift the dry ingredients, including the sugar, together in a large bowl.
2. In a separate bowl, beat the milk, sour cream, butter, vanilla and egg whites together until combined. DOn’t worry if you see little clumps of butter.
3. Add the wet to the dry and mix until combined.
4. Divide the mixture evenly into the cake pans. I like to use a kitchen scale to measure for even layers.
5. Add wet cake strips onto the pans. These will give you a nice flat top perfect for stacking. Bake for 30 -35 minutes or until the centers are set and springy. Let the layers cool in the pans for about a minute or so, then dump each layer out onto a cooling rack.
6. Beat the room temperature butter until light and fluffy. Add the confectioners’ sugar, vanilla, food coloring and heavy cream. Mix together until a desired consistency is reached. Transfer to a piping bag.
7. Pipe buttercream between the cake layer. Cover the cake with a thin layer of buttercream.
8. Use an offset spatula and a bench scraper to smooth the frosting.
If you’ve tried this cake then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Vanilla Cake
The most moist and perfectly sweet vanilla cake covered in a easy breezy soft pink vanilla buttercream with a striking peony for a stunning accent.
Ingredients
For the Cake:
- 1 2/3 cups all-purpose flour 200g
- 1 cup granulated sugar 200g
- 1/4 tsp baking soda 1g, heaping
- 1 tsp baking powder 4g, heaping
- 3/4 cup unsalted butter 171g, room temperature
- 3 egg whites room temperature
- 1 tbsp vanilla extract 15mL
- 1/2 tsp salt 3g
- 1/2 cup sour cream 120mL, room temperature
- 1/2 cup whole milk 118mL, room temperature
For the Buttercream:
- 1 lb confectioner's sugar 454g
- 2 sticks unsalted butter 226g
- 1/2 cup heavy whipping cream 118ml
- 1 tsp vanilla extract 5mL
- 1 pinch salt add to taste
- Food coloring if desired
- 1 Peony
- Floral tape
- 1 sprig of sweet pea flowers
Instructions
For the Cake:
Butter and flour three 6-inch pans. I use damp cake strips on my pans for more even baking as well. Preheat oven to 340F.
Sift the dry ingredients together in a large bowl. In a separate bowl, beat the wet ingredients together.
Add the wet to the dry and mix until combined. Divide the mixture evenly into the cake pans. I like to use a kitchen scale to measure for even layers.
Bake for 30 -35 minutes or until the centers are set and springy.
Let the layers cool in the pans for about 4 minutes, then dump each layer out onto a cooling rack.
For the Vanilla Buttercream:
Beat the room temperature butter until light and fluffy. Add the confectioners' sugar, vanilla, food coloring and heavy cream. Mix together until a desired consistency is reached. Transfer to a piping bag.
For the Assembly:
Pipe buttercream between the cake layer. Cover the cake with a thin layer of buttercream.
Use an offset spatula and a bench scraper to smooth the frosting.
Using floral tape, cover the stem of the peony to form a barrier between the flower and cake. Add to the top of the cake.
Recipe Video
Recipe Notes
- If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.
- Raspberry juice will give a beautiful soft pink color with no food coloring.
- If you see little clumps of butter after you mix the wet ingredients don’t panic, it all works out by the time you mix in the dry ingredients. You can even use melted butter and warm the milk and sour cream up a bit if you like.
- You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
Lemon Lavender Poppy Seed Pound Cake
Hi John
I made this cake for my daughter’s birthday I made an unicorn theme with SMBC. It was a great hit. And it was my first cake decoration and I’m receiving compliments from all my friends and family. Thank you so much for your recipe. Whenever I decided to make a cake I just come straight to your page and you have lots and lots of it. Thank you so much.