easy Vanilla Cake Recipe from scratch

This perfectly moisturizing vanilla cake recipe is more intense than a regular cake. Instead of being light and fluffy, it resembles a sponge cake. It's full of vanilla and after you eat your first bite, you know it's homemade. You can make this vanilla cake in the form of vanilla cupcakes and it is very versatile. You can change the flavor by using lime, lemon extract, or even almonds

easy Vanilla Cake Recipe from scratch

I've always wanted to have a homemade vanilla cake recipe. But I was afraid that I would not be up to the challenge. My husband asked me for a homemade version of my recipes, so I'm glad to be able to give him this moist and sweet vanilla cake.

Several weeks ago, my sister made a zucchini bread recipe from her childhood, and when she described it, she said it was more like a cake than a banana bread recipe. So I thought, maybe I'll start here by tweaking the recipe to get what I want.

easy Vanilla Cake Recipe from scratch

easy Vanilla Cake Recipe from scratch

The vanilla moisturizing cake is a slightly thicker cake than a regular cake. Instead of being light and fluffy, it resembles a sponge cake. After the first bite, you know it's homemade. It is rich in vanilla flavor. It is considered the best brownie with tried and true vanilla frosting

ten . Ten is the number of times you made this cake before it was perfect, with the ingredients changing every time. Then I made it 4 more times but in the form of a cupcake to make sure it was perfect. and It can be prepared in many different ways

You can make a vanilla cake in the form of a regular cake or vanilla cakes. For the cake we will use a 9 '' x 13 '' tray. If you choose to make vanilla cupcakes, because in this recipe we will make 24 jumbo cupcakes

easy Vanilla Cake Recipe from scratch

The best way to make a cupcake is to use a large biscuit scooper to easily divide the mixture evenly, so this biscuit scooper is ideal.

If you want to get the best results, the cake should be stored in an airtight container. One of the best tips for baking cupcakes, but using a cookie scooper is the best way to get consistent results.

The vanilla cake recipe contains several ingredients such as: sugar, flour, baking powder, and salt. As we know, you cannot get a cake without these ingredients. We use a lot of it in recipes (similar amounts of dry ingredients). However, most cake recipes differ in the number of fats (butter or oil), eggs, and any other moist ingredients

For preparing this cake, we need moist ingredients such as vegetable oil, eggs, vanilla extract and milk. In addition to a light sour cream. Sour cream is also the weapon to keep your vanilla cake moist, even after days

easy Vanilla Cake Recipe from scratch

For this cake we will use oil instead of butter, so there is no need to wait for the butter to reach room temperature, and much less time greasing the butter and sugar together. Oil is easier to make cakes more moist than butter. It also makes the texture more tender

There is a certain level of balance required when preparing a cake batter. If you heat the batter too much, your cake will be very thick. If you beat it, it could cause the cake to bake unevenly because the oil and eggs are not the same well.

easy Vanilla Cake Recipe from scratch

The most important thing is to stop the mixer when you cannot see any more loose flour on top. And do not forget to use a spoon to stir the mixture several times, and extract all the things stuck to the bottom of the bowl and bring it to the top. I always stir the batter every 5 or 6 cupcakes I prepare.

You will notice that the batter is a little thinner, but the cake will be thicker when baked, and thus will not rise like a regular cake. That wouldn't be a problem for us!

f you are planning to use this cake as the basis for a wet cake, I suggest not using the sour cream. The cake will be lighter, allowing more room for the filling to absorb.

easy Vanilla Cake Recipe from scratch

Questions and answers:

Can I make this recipe in layer cake?

Yes, I made it into an 8 inch, 3-layer bun. . If you want to bake this as a 9 inch layer cake you need adjusting times.

s it necessary to use sour cream?

Yes, sour cream helps keep these cupcakes moist. If you don't have sour cream, replace it with skimmed Greek yogurt.

s it necessary to use skim milk?

Not necessarily, you can use any type of milk for this recipe.

I had to bake my recipe longer than required, what did I do wrong?

nothing ! . Glass baking pans always need to bake longer because they do not transfer heat as quickly as metal pans. Disposable containers are much thinner and therefore require additional time for baking. Also, keep in mind that not all oven temperatures are the same, and unless you have an internal thermometer, the oven temperature can turn off.

easy Vanilla Cake Recipe from scratch


For the cake:

  1. 2 cups (380g) granulated sugar
  2. ½ cup (118 ml) vegetable oil
  3. 3 large eggs
  4. 1 tablespoon (14.8 ml) vanilla extract
  5. ½ cup(118 ml) light sour cream
  6. 2 ½ cups (350 g) all-purpose flour
  7. 3 teaspoons (11.2 g) baking powder
  8. 1 teaspoon (5 g) salt
  9. 1 ¼ cups (296 ml) milk (I use nonfat)

For the frosting

  1. 3/4 cup ( 170g )unsalted butter, cold
  2. 2 1/2cups (325g ) powdered sugar
  3. 1 teaspoon (5ml ) pure vanilla extract
  4. 1 tablespoon (15ml ) heavy whipping cream


  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
  3. Next mix in the sour cream and beat until well combined.
  4. Add half the flour followed by the baking powder and salt, and beat on low speed while pouring in half of the milk and mix just until the flour starts to incorporate.
  5. Finally add the remaining flour, mixing at low speed while pouring in the remaining milk and beating until all of the ingredients are well combined.
  6. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
  7. Pour the batter in a 9-inch by 13-inch pan and bake at 350°F for 28-32 minutes, keeping a careful eye on the baking during the last few minutes. Remove from the oven and allow to cool completely.
  8. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done.
  9. Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, beating until the butter look light in color.
  10. Add the powdered sugar and mix on low speed until incorporated into the butter then add the vanilla extract and heavy cream and mix to combine. Beat for about 60 seconds.
  11. Continuing beating on low until the ingredients start to mix together. Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting. Spread over cooled cake.

Post a Comment