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Vanilla Cake
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Vanilla Cake

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!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 slices
Calories 544kcal
Author Imma

Ingredients

  • ½ cup (76 g) unsalted butter , softened to room temperature
  • ½ cup (75 ml) canola oil
  • 1 ½ cups (300 g) sugar
  • ½ cup (115 g) sour cream
  • 4 large eggs , at room temperature
  • 2 ½ cups (312) all- purpose flour
  • 1 ¼ teaspoons (5 g) baking powder
  • ½ teaspoon (3 g) salt
  • ½ cup (122 g ) milk
  • 2 teaspoons (8 ml) vanilla extract

Vanilla Frosting

  • 1 ½ cups (340 g) butter , softened
  • 5 – 6 cups (625 - 750 g) icing (Confectioners) sugar
  • 2 teaspoon (8 ml) vanilla extract
  • 2-3 tablespoons (30 - 45 ml) milk

Instructions

  • 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.

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.

Notes

  1. Don't forget to preheat your oven at 350 F so you'll achieve that browned top part of the cake.
  2. 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.
  3. If you don't have sour cream, you can replace it with the same amount of greek yogurt or buttermilk (learn How to Make Buttermilk at home HERE). Also, see other substitution options HERE.
  4. I haven't tried this recipe without any eggs, but you can check out this way on substituting eggs on recipes.
  5. Avoid overmixing your cake batter coz that would make the cake dense. Mix the batter just long enough for the ingredients to be completely combined.
  6. Make sure your ingredients are all at room temperature to avoid over mixing and over baking. To do this, set out all the ingredients an hour before you begin.
  7. Cool the cake layers completely before you start assembling them. Even semi-warm cake layers cause the frosting to melt completely.
  8. If you have a deeper/bigger cake pan or even a bundt pan, you can make this as just one cake.
  9. Refrigerate the cake after frosting for at least an hour to let the frosting set and the crumbs tight.
  10. Store leftover Vanilla Cake in an airtight container.
  11. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 544kcal | Carbohydrates: 46g | Protein: 5g | Fat: 38g | Saturated Fat: 19g | Cholesterol: 134mg | Sodium: 135mg | Potassium: 129mg | Sugar: 26g | Vitamin A: 1030IU | Vitamin C: 0.1mg | Calcium: 64mg | Iron: 1.5mg