Go Back

The Best Vanilla Layer Cake - Soft, Tender, and Full of Flavor

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Cake flour (or all-purpose flour plus cornstarch; see FAQ)
  • Granulated sugar
  • Baking powder
  • Fine sea salt
  • Unsalted butter, room temperature
  • Neutral oil (canola, vegetable, or light olive oil)
  • Large eggs, room temperature
  • Egg whites, room temperature
  • Sour cream (or full-fat plain yogurt)
  • Whole milk, room temperature
  • Pure vanilla extract
  • Almond extract (optional but recommended)
  • For the frosting: Unsalted butter (soft), powdered sugar, heavy cream, vanilla extract, pinch of salt
  • For assembly: Nonstick spray or butter, parchment rounds

Method
 

  1. Prep your pans and oven. Heat the oven to 350°F (177°C). Grease two 8-inch round cake pans, line bottoms with parchment, then grease and lightly flour the parchment and sides.
  2. Whisk the dry ingredients. In a large bowl, whisk 2 1/2 cups cake flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon fine sea salt. Set aside.
  3. Cream the butter and sugar. In a stand mixer or with a hand mixer, beat 1/2 cup unsalted butter (softened) with 1 1/2 cups granulated sugar on medium-high until pale and fluffy, about 3 minutes. Scrape the bowl.
  4. Add oil and extracts. Mix in 1/3 cup neutral oil, 1 tablespoon vanilla extract, and 1/4 teaspoon almond extract. Beat until smooth and glossy.
  5. Add eggs gradually. Beat in 2 whole eggs one at a time, then 2 additional egg whites, mixing well after each. Scrape the bowl again.
  6. Combine wet ingredients. In a small bowl, stir together 1/2 cup sour cream and 3/4 cup whole milk until smooth.
  7. Alternate dry and wet. On low speed, add the dry ingredients in three additions, alternating with the milk-sour cream mixture. Start and end with dry. Mix just until combined. The batter should be silky and slightly thick. Do not overmix.
  8. Portion and level. Divide batter evenly between the pans. Gently tap pans on the counter to release big air bubbles and smooth the tops with a spatula.
  9. Bake. Bake for 25–30 minutes, until the tops are set, edges pull slightly from the sides, and a toothpick comes out clean or with a few moist crumbs.
  10. Cool completely. Let cakes cool in pans 10 minutes, then turn out onto wire racks, peel off parchment, and cool fully. For easier assembly, wrap cooled layers and chill for 30–60 minutes.
  11. Make the frosting. Beat 1 1/2 cups unsalted butter (soft) until creamy. Add 4–5 cups powdered sugar gradually, mixing on low, then medium, until fluffy. Beat in 2 teaspoons vanilla extract, a pinch of salt, and 3–5 tablespoons heavy cream until smooth and spreadable. Adjust sugar or cream for your preferred consistency.
  12. Level and stack. If needed, trim domed tops. Place one layer on a cake stand. Spread a generous layer of frosting over the top.
  13. Add the second layer and crumb coat. Set the second layer on top. Spread a thin coat of frosting over the entire cake to trap crumbs. Chill 15–20 minutes.
  14. Frost and finish. Apply the final layer of frosting, smoothing the sides and swooping the top. Add sprinkles, fresh berries, or keep it simple.