Moist and Fluffy Vanilla Cake Recipe

Frosted moist and fluffy vanilla cake on a cake stand with a slice being lifted.

4.91 from 11 votes

Moist and Fluffy Vanilla Cake Recipe

A truly Moist and Fluffy Vanilla Cake that melts in your mouth! This cake is tender, light, and full of vanilla flavor. Frost it, top it, or eat it straight from the pan!

Prep Time1

Cook Time20

Total Time1 20

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 309kcal

Author: Andrea

Ingredients

1 cup +2 tbsp (18 tbsp) unsalted butter room temperature
1 1/3 cup granulated sugar
5 tsp vanilla bean paste
2 2/3 cup cake flour
4 tsp baking powder
1 1/4 tsp kosher sea salt
1/2 cup full-fat sour cream
3/4 cup whole milk
6 egg whites

For the Frosting

1 1/2 cup (3 sticks) unsalted butter room temperature
1 tbsp vanilla bean paste
1/4 teaspoon kosher sea salt
6 cup powdered sugar
1/4-1/3 cup heavy cream

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line the bottoms of two 9-inch round cake pans with parchment paper. Spray the parchment and sides with baking spray, then set aside. SEE NOTES.
In the bowl of a stand mixer, beat the butter, sugar, and vanilla bean paste until pale, about 3 minutes.
In a medium mixing bowl, combine the cake flour, baking powder, and salt. With the mixing speed on low, gradually add the dry ingredients along with the sour cream and milk, adding 1/3 of each at a time. Do not overmix.
In the bowl of a stand mixer or with a handheld mixer, beat the egg whites until stiff. Carefully fold them into the batter, taking care not to deflate them. Make sure they are incorporated evenly.
Divide the batter between the two pans. Use a kitchen scale if necessary to ensure they are equal.
Place the pans in the oven and bake for 24-28 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Do not overbake. Remove from the oven and allow the cakes to cool in the pans for 15 minutes before inverting them onto a wire cooling rack to cool completely.
Meanwhile, in the bowl of a stand mixer, beat the butter until creamy, about 2 minutes. Add the vanilla bean paste and salt, then mix to combine. With the mixing speed on low, gradually add the powdered sugar. Once added, pour in 1/4 cup of heavy cream and beat on high for 1 minute. If the frosting is too thick, add an extra tablespoon or two of cream and continue beating for 30 seconds.
Peel off the parchment. Place one cake layer bottom-side up on a plate or cake stand. Cut a cake pop stick or skewers into three pieces equal to the height of the first layer. Position them in a triangle (about 4 inches apart) in the middle of the cake—this is a very light cake, and the bottom layer needs support so it won't deflate. Spread frosting over the top, then place the remaining cake layer on top, bottom-side up. Spread the remaining frosting over the top and sides. Decorate with sprinkles or fresh fruit, if desired.

Notes

-You can wrap baking strips around your pans for perfect, even layers.

STORE homemade vanilla cake leftovers in an airtight container at room temperature for 4-5 days if your kitchen stays cool. If warm, refrigerate instead. Let the frosting harden for 15 minutes uncovered, then cover loosely with plastic wrap. Store for up to 5 days and bring to room temperature before serving.

For freezing, wrap unfrosted layers in plastic wrap and foil. FREEZE for up to 3 months and thaw overnight in the fridge before frosting. To freeze a decorated cake, freeze uncovered for 4 hours until solid, then wrap it in plastic wrap and foil. Eat within 3 months to prevent drying out.

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