Easy vanilla cake recipe for moist layers
Okay, so I have to admit—I used to be terrible at baking cakes. Every time I tried, they’d come out dry, dense, or just plain sad. Then I found this Easy vanilla cake recipe for moist layers, and it changed everything. No fancy techniques, no weird ingredients, just a simple, foolproof cake that actually stays soft and fluffy. If I can make this work, so can you.
Recipe Card
Recipe Title: Easy vanilla cake recipe for moist layers
Servings: 12
Prep Time: 15 minutes
Cooking Time: 25 minutes
Calories: 280 per slice
Ingredients:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- ½ cup sour cream
Directions:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. (I’ve forgotten to grease the pans before—big mistake. The cake stuck like glue. Don’t skip this step!)
- Whisk flour, baking powder, and salt in a bowl. Set aside.
- Beat butter and sugar in a large bowl until light and fluffy. (This takes about 3–4 minutes. If it looks gritty, keep going!)
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- Alternate adding the flour mixture and milk, starting and ending with flour. Mix until just combined. (Overmixing makes the cake tough. Learned that the hard way.)
- Fold in sour cream. Batter should be smooth but not too thick.
- Divide batter evenly between pans. Bake 25–30 minutes, or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack. (If you try to flip them too soon, they’ll break. Patience is key.)
This Easy vanilla cake recipe for moist layers is my go-to for birthdays, potlucks, or just when I need a sweet pick-me-up. It’s not fancy, but it’s reliable—and that’s what matters. The sour cream keeps it tender, and the vanilla gives it that classic, comforting flavor. Plus, leftovers (if there are any) stay fresh for days.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 280 | 38g | 12g | 4g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Whole milk | Buttermilk (makes it tangier and even more moist) |
| Sour cream | Greek yogurt (works great, but the cake might be slightly denser) |
| All-purpose flour | Cake flour (lighter texture, but not a must) |
Tips & Troubleshooting
- Room temperature butter is non-negotiable. Cold butter won’t cream properly, and your cake will be flat.
- Don’t overbake! Check at 25 minutes—even a few extra minutes can dry it out.
- If your layers dome, trim them with a serrated knife before frosting. (I used to skip this and ended up with lopsided cakes.)
- No cake pans? A 9×13-inch sheet pan works, but adjust baking time to 30–35 minutes.
FAQ
Can I make this ahead? Yes! Bake the layers, wrap them tightly in plastic, and freeze for up to a month. Thaw before frosting.
Why did my cake sink? Probably underbaked or too much leavening. Stick to the recipe measurements and test with a toothpick.
Can I use vanilla bean instead of extract? Sure, but scrape the seeds into the butter-sugar mix. It’s pricier but tastes amazing.
That’s it, hope you enjoy Easy vanilla cake recipe for moist layers. Let me know how it goes, or if you totally mess it up—I probably did too!
