# Vanilla Cake

This is The Perfect Vanilla Cake: Soft, buttery, and unbelievably moist with that melt-in-your-mouth crumb.

- Cuisine: American
- Category: Baked Goods
- Language: en

## Ingredients

- 1 cup unsalted butter, softened
- 0.75 cup neutral oil (avocado)
- 2.5 cups granulated sugar
- 6 large eggs, room temperature
- 1 Tbsp pure vanilla extract
- 4 cups cake flour, spooned & leveled
- 1 Tbsp baking powder
- 0.5 tsp baking soda
- 1 tsp salt
- 1.5 cups buttermilk, room temperature
- 0.5 cup sour cream, room temperature

## Instructions

1. Preheat oven to 350°F. Grease three 8-inch round pans with baking spray.
2. In a stand mixer fitted with the paddle attachment, beat the butter, oil, sugar, and vanilla on medium-high speed for 4–5 minutes, until very pale, light, and fluffy.
3. Scrape down the bowl 2–3 times; this step builds your cake’s structure.
4. Emulsify the eggs with an immersion blender before adding them.
5. Add the emulsified eggs to the creamed mixture one at a time, mixing well after each addition.
6. In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.
7. With the mixer on low speed, add the dry ingredients in three additions, alternating with buttermilk in two additions, beginning and ending with the dry.
8. Mix just until incorporated; do not overmix or the crumb will toughen.
9. With the mixer still on low, mix in the sour cream until fully combined and silky.
10. Evenly divide the batter between the prepared pans and smooth the tops with a spatula.
11. Bake for 25–30 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs.
12. Let the cakes rest in the pans for 10 minutes, then invert onto a wire rack.
13. Cool completely before frosting.
14. Decorate the cake with buttercream.

## Equipment

- stand mixer
- paddle attachment
- immersion blender
- 8-inch round pans
- baking spray
- spatula
- oven
- toothpick
- wire rack

## Tips

- Using both butter and oil keeps the cake soft and moist for days, even after refrigeration.
- Cake flour is lower in protein, which forms less gluten and results in a fine, fluffy crumb.
- Accurate measuring is crucial: fluff up flour, scoop it gently, and lightly shake it level to avoid a dense, dry cake.
- Emulsifying eggs helps break down proteins and evenly distribute fat, creating a smoother batter and consistent texture.
- Ensure all ingredients are at room temperature for even combining.
- Scrape down the sides of the bowl a few times while mixing.
- When adding dry ingredients, stop mixing as soon as they are incorporated to avoid building too much gluten, which toughens the cake.
- Do not overbake, as vanilla cake dries out quickly.

## Source

- Original video: https://www.tiktok.com/t/ZP8U78tW4/
- Recipe page: https://www.cliprecipe.com/recipe/a0ffc831-7772-4ce1-9a73-3a6f59418353
- Extracted: 2025-12-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt