The Perfect Vanilla Cake
This Perfect Vanilla Cake is light, elegant, and celebration-ready. From birthdays to weddings, it’s your go-to dessert for every special moment.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon corn starch
- 2 ½ teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup neutral oil (like canola or grapeseed)
- 1 ¾ cups granulated sugar
- 2 large eggs room temperature
- 3 large egg whites room temperature
- 1/4 cup sour cream or plain Greek yogurt
- 1 tablespoon vanilla extract
- 1 cup buttermilk (To make your own: 1 cup milk + 1 tbsp vinegar or lemon juice)
Instructions
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Preheat oven to 350°F (175°C). Grease and lightly flour two 8" or 9" cake pans.
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In a medium bowl, whisk together the flour, corn starch, baking powder, baking soda, and salt. Set aside.
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In a large bowl with an electric mixer on medium-high, beat the butter, oil, and sugar for 3–4 minutes until light and fluffy. Add the eggs, one at a time until combined while beating. Add the egg whites and beat until fluffy. Add the sour cream and vanilla and beat to combine.
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Add the flour mixture in 3 additions, alternating with the buttermilk in 2 additions, beating on low just to combine. Start and end with the dry ingredients. Mix until just combined—don’t overmix.
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Divide the batter evenly between the prepared pans. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs and the top springs back when gently pressed.
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Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely before frosting.
Recipe Notes
You may make the cakes in advance and wrap cooled cakes tightly in plastic wrap. These will store at room temperature for up to 2 days or in the freezer for up to 1 month.