Light, tender, and moist VANILLA CAKE covered and layered with a vanilla frosting. Above all, this easy-to-bake cake is the most versatile cake you'll ever bake. You can doll it up depending on the occasion!
Preheat the oven at 350 degree F. Then grease 2 “9” inch pan generously with baking spray and set aside.
Using a hand mixer, cream together the butter, canola or vegetable oil, and sugar for about 3 minutes. Then add sour cream and continue mixing until it is fluffy and starts to look white – about 2 minutes or more.
Add in the eggs one at a time beating well between each addition. Add in the flour, baking powder, and salt and mix until combined.
Then add the milk, vanilla extract. Continue mixing making sure to scrape the sides and bottom of the bowl so everything gets mixed in.
Pour batter into the 2 greased cake pans in 2 equal parts. Bake at 350 degrees F for 18 -20 minutes or until a tester inserted in the center of the cakes comes out clean.
Remove the cakes from the pans and transfer to a wire rack and let them cool completely before frosting with your favorite frosting, in this case I used vanilla frosting.
Add butter in a medium bowl then sieve in powdered sugar a little at a time. Mix using a wooden spoon or electric mixer. Pour in the vanilla extract.
Gently add just enough remaining milk to get to make the frosting easy to spread. Adjust the thickness of the frosting with more powdered sugar, if too thick add more milk.
Proceed with assembling and frosting the cakes and then decorate the cake with sprinkles, if desired.
Don't forget to preheat your oven at 350 F so you'll achieve that browned top part of the cake.
Do not skip the oil and replace it with butter. A combination of both makes a far better cake. Oil makes this cake moister, lighter and it improves its shelf life.