Fluffy & Moist Vanilla Cake from Scratch

There’s nothing like a soft, buttery homemade vanilla cake that melts in your mouth. Whether you’re celebrating a birthday, hosting a dinner, or just want a sweet treat with a cup of coffee, this vanilla cake is your go-to recipe.

With simple pantry staples and a few expert techniques, you’ll have a cake that’s fluffy, moist, and full of rich vanilla flavor—with just a hint of almond to give it that bakery-style magic.

Why You’ll Love This Vanilla Cake:

Fluffy texture thanks to sifted cake flour and whipped butter-sugar mix
Moist crumb from sour cream and whole milk
Great for any occasion—use this for sheet cakes, layered birthday cakes, or cupcakes
Make-ahead friendly with easy storage tips below

Ingredients You'll Need:

Cake flour: Produces a light, tender crumb.
Sour cream + milk: Keeps the cake super moist without being dense.
Egg whites only: Helps maintain a pale color and fluffy texture.
Vanilla & almond extract: A combination that enhances the depth of flavor.
Butter & sugar: Creamed together until light and airy, creating structure and sweetness.

Measurements

3 cups cake flour, sifted
2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
8 oz unsalted butter, room temperature
2 cups granulated sugar
2 1/2 tsp vanilla extract
1 tsp almond extract
5 large egg whites
3/4 cup sour cream, room temperature
3/4 cup whole milk, room temperature

Step-by-Step Instructions:

Prep Ahead: Let your butter, sour cream, milk, and egg whites come to room temperature (about 30 minutes before starting).
Preheat & Prep Pans: Set your oven to 350°F and prepare your baking pan(s) with parchment or non-stick spray.
Mix Dry Ingredients: Sift and whisk together cake flour, baking powder, baking soda, and salt.
Cream Butter & Sugar: Beat until very pale and fluffy—don’t rush this step!
Add Extracts & Egg Whites: Slowly mix in vanilla, almond, and egg whites, scraping down the sides.
Alternate Wet & Dry: Add the flour mixture in three parts, alternating with the milk/sour cream mixture in two parts. Mix until smooth.
Bake: Pour batter into prepared pan(s) and bake according to size—cupcakes (18–25 mins), layer cakes (22–26 mins), sheet cakes (35–45 mins).
Cool & Frost: Let the cakes cool completely in their pans before removing and frosting.

FAQs

Can I use all-purpose flour instead of cake flour? Yes, but cake flour gives the cake a lighter texture. To make a substitute, measure 1 cup of all-purpose flour, remove 2 tablespoons, and replace with 2 tablespoons of cornstarch. Sift well.

Do I need to use almond extract? It’s optional, but highly recommended! It adds a subtle depth that elevates the vanilla flavor.

Can I use whole eggs instead of egg whites? Using whole eggs will change the texture and color slightly—your cake may be more yellow and slightly denser. Stick to egg whites for the fluffiest result.

Can I make this ahead of time? Absolutely! You can bake the cake layers a day in advance and store them wrapped in plastic at room temperature.

Tips for Success:

Room Temperature Ingredients: This is key for even mixing and better texture.
Don’t Overmix: Once you start adding flour, mix just until incorporated to avoid a tough cake.
Use a Cake Tester(toothpick): A few moist crumbs are okay—just no wet batter.
Level Your Cake Layers: For stacked cakes, use a serrated knife to trim any domed tops.

Storage Instructions:

Room Temperature: Keep the unfrosted or frosted cake covered tightly in plastic wrap or a cake container at room temp for up to 3 days.
Refrigerator: If your frosting is perishable (like cream cheese or whipped cream), store the cake in the fridge for up to 5 days. Bring to room temperature before serving.
Freezer: Wrap unfrosted cake layers tightly in plastic and freeze for up to 2 months. Thaw at room temperature before frosting.

Pair It With:

Classic buttercream
Cream cheese frosting
Fresh berries and whipped cream
Chocolate ganache for a flavor twist

This vanilla cake is your new staple recipe. It’s elegant, simple, and reliably delicious—perfect for both beginner and seasoned bakers. Let us know how you dressed it up in the comments!

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