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Moist Homemade Vanilla Cake

Moist Homemade Vanilla Cake

Enjoy this Moist Homemade Vanilla Cake, a delightful comfort treat that stays moist and delicious for days.
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Prep Time 15 minutes
Cook Time 32 minutes
Cooling Time 10 minutes
Total Time 57 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 345 g cake flour sifted
  • 2 cups granulated sugar standard white sugar
  • 1 tbsp baking powder ensure freshness
  • 1 tsp baking soda check expiration
  • 0.5 tsp fine sea salt enhances flavor
  • 1 cup unsalted butter softened, at 65°F
  • 0.33 cup neutral oil like grapeseed or vegan
  • 3 large eggs room temperature
  • 240 ml full fat buttermilk or mix milk with lemon juice
  • 0.5 cup sour cream can substitute with Greek yogurt
  • 2 tsp vanilla bean paste or vanilla extract
For Optional Frosting
  • 1 batch vanilla buttercream or chocolate ganache
  • 1 batch fresh fruit compote for topping

Equipment

  • Stand mixer
  • 8-inch Round Cake Pans
  • parchment paper
  • mixing bowls
  • whisk
  • measuring cups and spoons

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
  2. Mix the dry ingredients: flour, sugar, baking powder, baking soda, and salt on low speed for 30 seconds.
  3. Gradually add softened butter and neutral oil to dry ingredients, mixing until sandy texture forms.
  4. In a separate bowl, whisk eggs, buttermilk, sour cream, and vanilla bean paste until combined.
  5. Slowly add the wet mixture to the dry ingredients, mixing on low, then medium for 60 seconds.
  6. Pour the batter into prepared pans and bake for 28-32 minutes, checking with a toothpick.
  7. Cool the cakes in pans for 10 minutes, then invert onto a wire rack to cool completely.

Notes

Ensure all ingredients are at room temperature for the best results. Store leftover cake wrapped to maintain moisture.