Moist Vanilla Birthday Cake
A reliable and moist vanilla cake recipe perfect for birthdays and celebrations, featuring a soft crumb and rich vanilla flavor without being overpowering.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (315 grams) all-purpose flour (or cake flour for finer crumb)
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (227 grams) unsalted butter, softened
- 1 ¾ cups (350 grams) granulated sugar
- 4 large eggs, room temperature
- 1 cup (240 ml) whole milk, room temperature
- 2 teaspoons pure vanilla extract or vanilla bean paste
- ½ cup (120 grams) sour cream (optional but recommended)
- ¼ cup (30 grams) almond flour (optional, gluten-free option)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 4 to 5 minutes.
- Add eggs one at a time, beating well after each addition.
- Mix in the vanilla extract or vanilla bean paste briefly.
- With the mixer on low speed, alternately add the dry ingredients in three parts and the milk in two parts, starting and ending with the flour mixture. Mix just until combined after each addition.
- Gently fold in the sour cream using a rubber spatula.
- Divide the batter evenly between the prepared pans and tap gently to remove air bubbles.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the cakes in the pans for 10 minutes, then invert onto cooling racks and cool completely before frosting.
Notes
Use room temperature ingredients for best results. Avoid overmixing to keep the cake tender. Test doneness with a toothpick; it should come out mostly clean but slightly moist. Chilling cake layers before frosting helps prevent crumbs in the icing. For gluten-free, substitute flour with a 1:1 gluten-free baking blend and add xanthan gum if needed. For dairy-free, use plant-based milk and margarine or coconut oil, and coconut yogurt instead of sour cream.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 320
- Sugar: 28
- Fat: 15
- Carbohydrates: 42
- Protein: 4
Keywords: vanilla cake, birthday cake, moist cake, easy cake recipe, celebration cake, homemade cake