Best Vanilla Cake Recipe

I don’t like just throwing around superlatives like “The Best” or “Most Amazing Ever” but this truly is the best vanilla cake recipe and the most amazing one ever. I wish I could take credit for this one but it belongs to a baker, I’m lucky to call a friend, Allyson Grant.

Years ago, I discovered Allyson’s cupcake shop and was instantly hooked on anything she made. She opened a cupcake shop in my college town and it became a weekly ritual for me to stop by. We have stayed in touch over the years – because I’m obsessed with how talented she is and sometimes ask for baking advice.

Do yourself a favor and check out her website here -> https://betterbakerclub.com.

This vanilla cake recipe comes directly from her and it’s meant to be baked into a cake or mini cakes like I did below. I still wanted to make some cupcakes but because of how light the cake is, I would recommend using this recipe for cakes or mini cakes only.

Enjoy! And get ready for all the compliments you’ll get on your vanilla cake!

Ingredients

1 cup buttermilk divided
1/2 cup vegetable oil
1/3 cup sour cream
4 large egg whites
2 teaspoons vanilla extract
1/2 teaspoon almond extract
*2 1/2 cups cake flour (video shows 2 cups but use 2 1/2 cups)
2 cups granulated sugar
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 cup butter unsalted butter, softened

Instructions

Preheat oven to 350°F. Grease and line three 8-inch pans with parchment.
Mix half the buttermilk with oil and sour cream. In another bowl, whisk egg whites with remaining buttermilk, vanilla, and almond extract.
In a stand mixer with the paddle attachment, combine flour, sugar, baking powder, baking soda, and salt. Add butter and mix on low until the mixture looks like wet sand.
Add the buttermilk/oil/sour cream mixture. Mix on medium speed for about 1½–2 minutes, or until the batter looks thick and creamy. Do not overmix.
Add the egg white mixture in three additions, scraping the bowl each time.
Fill pans about ⅔ full (roughly 450–500 g batter per pan for 8-inch rounds).
Bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cakes should just begin to pull away from the pan edges.
Cool in pans 5 minutes, then wrap warm layers in plastic or cool completely on racks before frosting.