Moist Vanilla Cake Recipe

This perfectly moist vanilla cake recipe is slightly denser than the average cake with a firm crumb. It's a super easy recipe and topped with the true vanilla frosting I've tried. It can also be made as a cupcake or layered cake.

This easy vanilla cake recipe makes the moistest cake covered in my favorite vanilla buttercream frosting. It is a more squishy and heavier cake. 

Ingredients

For the cake:

• 2 cups (380g) granulated sugar
• ½ cup (118ml) vegetable oil
• 3 large eggs
• 1 tablespoon of vanilla extract (14.8ml)
• 1/2 cup (118ml) light sour cream
• 350 g (2.5 cups) of all-purpose flour
• 3 teaspoons of baking powder (11.2 g)
• 1 teaspoon of salt (5 g)
• 1 ¼ cups (296 ml) milk (use non-fat)

For the frosting

• 3/4 cup (170g) unsalted butter, chilled
• 2 1/2 cups (325g) powdered sugar
• 1 teaspoon (5ml) pure vanilla extract
• 1 tablespoon of whipping cream (15ml)

Moist Vanilla Cake Recipe

Instructions

1. Preheat the oven to 350°F.
2. Mix wet ingredients.
3. Combine sugar, vegetable oil, eggs, and vanilla extract in a large mixing bowl. Scrape bowl as needed.
4. Add sour cream until well mixed.

Combine dry ingredients:

1. In another bowl, combine the remaining dry ingredients.
2. flour, baking powder, and salt. Add half the dry ingredients to the batter, add half the milk, and stir until the flour is incorporated.
3. Add remaining dry ingredients and remaining milk. Beat over low heat until all ingredients are well mixed. Stir with a spatula to mix well.
4. Pour batter into a 9" x 13" skillet and bake at 350°F for 28-32 minutes. Test the cake by sticking a toothpick into the center of the cake. When the toothpick comes out clean, the cake is complete. Remove from oven and let cool completely before glazing.

For frosting:

1. Cut the butter into small pieces. Using the paddle attachment, cream the butter for 5-7 minutes, scraping the bowl occasionally and whisking until the butter is light in color. Add the powdered sugar and mix at low speed until it blends with the butter, then add the vanilla essence and fresh cream and mix. Beat for about 60 seconds.
2. Continue beating at low speed until ingredients begin to mix. Increase speed to medium to high and beat for an additional 3-5 minutes to aerate the glaze. Spread over cooled cake.