Description
A classic Vanilla Dream Cake that is moist, fluffy, and perfect for any celebration. Made with simple ingredients including butter, eggs, and sour cream, this cake offers a rich vanilla flavor and tender crumb. Easy to prepare and bake, it pairs wonderfully with vanilla buttercream or whipped cream frosting.
Ingredients
Scale
Dry Ingredients
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 1 cup whole milk, room temperature
- ½ cup sour cream, room temperature
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt ensuring everything is well combined for even rising.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3–4 minutes.
- Add eggs and vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to incorporate air. Stir in the vanilla extract for flavor.
- Combine milk and sour cream: In a separate bowl, gently mix the whole milk and sour cream together until smooth.
- Alternate adding dry and wet ingredients: Add the dry ingredients to the creamed mixture in three portions, alternating with the milk and sour cream mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing which can toughen the cake.
- Divide and bake batter: Pour the batter evenly into the prepared pans and smooth the tops. Bake for 28–32 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes. Then carefully remove them from the pans and place on a wire rack to cool completely before frosting.
Notes
- For extra flavor, add 1 tsp almond extract to the batter.
- This cake pairs beautifully with vanilla buttercream or whipped cream frosting.
- To make ahead, bake the cake layers and freeze them unfrosted for up to 1 month.
