Classic Vanilla Cake

No birthday is complete without a Classic Vanilla Cake recipe. Depending on the guest of honor's favorite flavors, you can layer it with vanilla sour cream frosting or chocolate cream cheese frosting.

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3.5 by 283 people

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  • Makes: 16 servings
  • Prep: 25 mins
  • Bake: 30 mins to 35 mins 350°F
  • Stand: 30 mins

Classic Vanilla Cake

Directions

  1. Separate eggs. Allow egg whites to stand at room temperature for 30 minutes (reserve yolks for another use). Meanwhile, grease three 8x1-1/2-inch round cake pans. Line bottoms of pans with parchment paper. Grease parchment paper and lightly flour pans; set aside. In medium bowl stir together flour, baking powder, baking soda, and 3/4 teaspoon salt; set aside.
  2. Preheat oven to 350 degrees F. In large mixing bowl beat butter with electric mixer on medium to high for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites all at once; beat on medium-high 3 minutes. Alternately add flour mixture and buttermilk to butter mixture, beating on low after each addition just until combined (batter may look slightly curdled). Divide batter among prepared pans. (If you do not have three pans, refrigerate remaining batter until ready to use.)
  3. Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks 10 minutes. Remove layers from pans. Cool thoroughly on racks.
  4. Frost with desired frosting. Store, covered, in refrigerator. Makes 16 servings.

From the Test Kitchen

*To Make Sour Milk:

Pour 2 tablespoons lemon juice or vinegar into a 2-cup glass measure; add milk to equal 2 cups. Let stand 5 minutes.

**

If you do not have three cake pans, refrigerate 1/3 of the batter while the first two layers bake.

***

To avoid crumbs in your frosting, brush cake layers with a pastry brush. After stacking cake layers, spread the sides of the cake with a thin coat of frosting. Let stand several minutes before frosting cake.

Vanilla Sour Cream Frosting

Directions

  1. In large mixing bowl combine butter, sour cream and vanilla. Beat with electric mixer on medium for 30 seconds. Gradually beat in powdered sugar. Thin with buttermilk or milk to desired consistency. Makes about 4-1/2 cups.

Chocolate Cream Cheese Frosting

Directions

  1. In large mixing bowl beat butter and cream cheese. Add unsweetened chocolate and vanilla; beat until blended. Gradually beat in 3 cups of the powdered sugar and milk. Beat in remaining powdered sugar to make a spreading consistency. Makes 4 cups.
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Nutrition Facts (Classic Vanilla Cake)

  • Per serving:
  • 641 kcal cal.,
  • 20 g fat
  • 52 mg chol.,
  • 378 mg sodium,
  • 113 g carb.,
  • 1 g fiber,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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Reviews (8)

283 Ratings
58 Days Ago
5.0
"I love this recipe! Excellent taste" Thanks for sharing good cake recipe.
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102 Days Ago
5.0
This was the best cake I have evar seen in ma life because it is white and I like white because it just feels like the blank eternal abyss inside of ma life and my nose because i got a cold because i like tortoises. #tortoisesareinmybum
53 Days Ago
Im starting to learn how to bake and wanted to turn it to business. I made purchase @ shorisuperstore.com theyve been very nice to me and attended me.

Im so greatful on this article because it provided info how to effective bake cake..and its a good start that I first saw your site.
Anastasia Baranova 442 Days Ago
I love this recipe because every time I used it was a success, also I add strawberries there as well
Anastasia Baranova 442 Days Ago
I love this recipe because I was using it every time I was making a cake and it was a success, but I was adding strawberries to it as well
Stacey Murray 504 Days Ago
This cake has been a success each time I've made it. I put mango in the middle for good measure.The only thing is I don't know how it tastes :( I've never managed to get a piece for myself.Maybe this time!
Stephanie Crop-Hedin 1173 Days Ago
Amazing! This cake was so delicious. I used it for my son's birthday cake and filled it with an orange butter-cream that used cream cheese and orange gelatin and zest. I received so many compliments. Dense, yet moist and no crumbling when cutting. I had to double the recipe for (2) 10 in" pans. Since I had a little left over I mixed in a couple tablespoons of cocoa powder and made a few cupcakes--they turned out just as yummy! This will definitely be my go to recipe from now on.
Alex Cole 1573 Days Ago
Loved the cake! I used a different frosting (Vanilla Bean Buttercream), but this cake was great! Perfect texture! Did not crumble at all when frosting it and everyone loved it! I will definitely be making this cake again.

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