The Ultimate Moist, Fluffy Vanilla Cake with Perfect Texture!
✨ Why You’ll Love This Cake
This tall, tender vanilla cake is a baker’s dream, featuring:
✅ Ultra-moist crumb (thanks to sour cream & buttermilk)
✅ Perfectly balanced sweetness with rich vanilla flavor
✅ Sturdy yet soft layers ideal for stacking and decorating
✅ Classic recipe that works for birthdays, weddings, or any celebration
📝 Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2½ cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup sour cream, room temperature
- ½ cup buttermilk, room temperature
- 1 tbsp pure vanilla extract (or 2 tsp vanilla + ½ tsp almond extract for depth)
For the Vanilla Buttercream (Optional):
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2–3 tbsp heavy cream or milk
- 2 tsp vanilla extract
- Pinch of salt
👩🍳 Step-by-Step Instructions
1. Prep & Preheat
- Preheat oven to 325°F (163°C).
- Grease & flour three 8-inch or two 9-inch round pans. Line bottoms with parchment.
2. Make the Batter
- Cream butter & sugar until light and fluffy (~5 mins).
- Add eggs one at a time, mixing well after each.
- Sift dry ingredients (flour, baking soda, baking powder, salt).
- Mix wet ingredients (sour cream, buttermilk, vanilla).
- Alternate adding dry & wet mixtures to butter, starting and ending with flour. Mix just until combined—don’t overbeat!
3. Bake & Cool
- Divide batter evenly into pans.
- Bake 30–35 mins (round pans) or 50–60 mins (Bundt) until a toothpick comes out clean.
- Cool 10 mins in pans, then transfer to wire racks.
4. Frost (Optional)
- Beat butter until creamy.
- Gradually add powdered sugar, then cream, vanilla, and salt. Whip until fluffy.
- Frost cooled cakes and stack for a “mile high” look!
🌟 Pro Tips for Success
🎂 Cake Perfection:
- Room temp ingredients ensure even mixing.
- Weigh flour (360g) for accuracy—don’t scoop!
- Underbake slightly—cakes continue cooking as they cool.
🍦 Flavor Variations:
- Lemon: Add 2 tbsp zest + 1 tbsp juice (replace buttermilk).
- Chocolate Chip: Fold in 1 cup mini chips.
⏳ Make-Ahead Tips:
- Unfrosted layers freeze well for 1 month (wrap tightly).
- Frosting keeps refrigerated for 2 weeks (rewhip before using).
❓ Frequently Asked Questions
1. Can I use yogurt instead of sour cream?
Yes! Full-fat plain yogurt works 1:1.
2. Why did my cake sink?
- Overmixed batter → Develops too much gluten.
- Opened oven door too early → Wait until at least 25 mins.
3. Can I make cupcakes?
Yes! Bake at 350°F (177°C) for 18–22 mins (makes ~24).
4. How do I store leftovers?
- Room temp: 2 days (covered).
- Fridge: 1 week (bring to room temp before serving).
5. Can I use cake flour?
Yes! Substitute 2¾ cups cake flour + ¼ cup cornstarch for lighter texture.
💖 Final Thoughts
This Vanilla Mile High Cake is a timeless, foolproof masterpiece—moist, fluffy, and endlessly versatile. Perfect for weddings, birthdays, or just because!
“Slice into cloud-like perfection!” ☁️
Tag us in your cake photos! 📸 #MileHighVanillaCake
