The secret to this Classic Vanilla Cake is the vegetable oil and sour cream, which I use instead of butter to get a wonderfully light and fluffy texture. If you are looking for a great basic cake recipe that you can use time and time again, this is the one for you!
While it’s delicious on its own – the perfect crumb and a wonderful vanilla flavor – you can use this cake as a base for all your favorite frostings and add-ins. It’s also so easy to make, just 10 minutes preparation time and then you pop it in the oven to bake.
To make Classic Vanilla Cake, you will need the following ingredients:
Heat the oven to 350°F. Lightly grease a 9-inch by 13-inch cake tin, line it with baking parchment and then grease the parchment.
Beat together the sugar, eggs, vegetable oil, and vanilla extract in a large bowl until well combined. The batter should lighten while you are mixing it. Scrape the mixture from the sides of the bowl. Add the sour cream and mix well.
Sift in half the flour, along with the baking powder and salt into the bowl and gradually fold into the mixture.
Add half the milk and mix gently until it starts to combine with the flour mixture. Add the rest of the flour, stir gently and then pour in the rest of the milk, mixing until you have a smooth batter. Ensure there is no four clumped to the bottom of the bowl and scrape down the sides of the bowl.
Pour the batter into the tin and bake for 25-30 minutes. Test the cake by inserting a skewer into the centre; if it comes out clean, the cake is cooked through.
It’s that easy to make this Classic Vanilla Cake, beautifully light and wonderfully tasty. Try this version for yourself and share your creations with me - just tag #cookmerecipes in your posts!
Vegetarian Recipes
