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 to 350℉/177℃. Then grease two 9-inch cake pans generously with baking spray and set aside.
Cream the butter, canola or vegetable oil, and sugar using a hand mixer 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 the eggs one at a time, beating well between each addition. Add the flour, baking powder, and salt and mix until combined.
Then add the milk and vanilla extract. Continue mixing, scraping the sides and bottom of the bowl, so everything gets mixed in.
Divide the batter between the two greased cake pans equally. Bake at 350℉/177℃ for 18-20 minutes or until a tester inserted in the cake's center comes out clean.
Remove the cakes from the pans, transfer them to a wire rack, and let them cool completely before frosting with your favorite frosting. In this recipe, I used vanilla frosting.
Add butter in a medium bowl then sift in the powdered sugar a little at a time. Mix using a wooden spoon or electric mixer. Pour in the vanilla extract.
Gently add just enough milk to make the frosting easy to spread. Adjust the thickness of the frosting with more powdered sugar if it's too thin. If too thick, add more milk.
Proceed with assembling and frosting the cake, then (if desired) decorate it with sprinkles.
Don't forget to preheat your oven for that beautiful browned top part of the cake.
Don't replace the oil with butter because the combination makes a much better cake. Oil makes this cake moister, lighter, and improves its shelf life.