Vanilla Cake with Cream Cheese Frosting

A classic vanilla cake with cream cheese frosting. This is the kind of recipe that's perfect for nearly any occasion. Whether you're celebrating a birthday, hosting a family dinner, or simply craving a slice of heaven, this cake ticks all the boxes.

Instead of an all butter cake, I swapped some of the butter for oil and a small amount of sour cream. The sour cream tenderizes the crumb, and the oil keeps it moist while the butter gives it a rich flavor. The end result is an incredibly soft and fluffy cake that will melt in your mouth with every bite.

This recipe uses a reverse creaming method. Reverse creaming is a technique that not only produces a fine and delicate crumb but also safeguards the cake from becoming tough. By enveloping the flour in butter, it curbs the development of gluten.

The recipe uses a hint of almond extract to complement the vanilla notes, but it is completely optional. If you do use it, don't use more than a 1/4 teaspoon, or it will overpower the vanilla flavor.

4.85 from 20 votes

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Prep Time: 25

Cook Time: 28

Total Time: 53

Servings: to 14 servings

Calories: 689kcal

Author: Dahn Boquist

Ingredients

For the Vanilla Cake

1 cup whole milk room temperature (227 grams)
½ cup vegetable oil (100 grams)
1 tablespoon vanilla extract
¼ teaspoon almond extract optional
3-¼ cups all-purpose or cake flour (390 grams)
2 cups granulated sugar (400 grams)
4 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
12 tablespoons butter softened (168 grams)
¼ cup sour cream (57 grams)
4 eggs room temperature (200 grams)

Cream Cheese Frosting

1 cup butter softened (2 sticks)
4 cups powdered sugar
1 teaspoon vanilla extract
½ teaspoon salt
16 ounces cream cheese block style

Instructions

Make the Cake

Preheat the oven to 340°F. Line three 8-inch cake pans with parchment paper and spray with cake release spray.
Combine the milk, oil, vanilla extract, and almond extract (if using) in a dish and set aside.
Sift the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl, then whisk it together until well combined. Add the softened butter and beat on medium speed until the butter gets distributed into the flour and the mixture looks like damp sand. If you squeeze some of it in your hand, it will clump together.
Add the sour cream and ½ cup of the milk/oil mixture. Beat on medium speed for 1-½ to 2 minutes. This step will strengthen the structure of the cake and it will not make the cake tough since the flour was coated in butterfat first.
Stop the mixer and scrape down the bowl. Start the mixer on medium-low speed and slowly drizzle in the rest of the milk/oil mixture.
Stop the mixer and scrape down the bowl. Add the eggs one at a time, mixing well in between each addition.
Divide the batter into the prepared cake pans. Bake for 28 to 32 minutes or until a toothpick comes out clean or with a few moist crumbs clinging to the toothpick.
Let the cakes cool in the pans on a cooling rack for 10 to 15 minutes before you remove them from the pans.

Cream Cheese Frosting

Add the butter and powdered sugar to a mixing bowl. Start the mixer at slow speed, then increase the speed to medium-high. Beat until smooth and creamy. Add the vanilla extract and salt. Mix well.
Add the cream cheese and beat on medium high speed until well blended.
Wait until the cake is completely cool before filling and frosting it.

Notes

You can use all purpose flour or cake flour for this recipe. Cake flour will give it a slightly more tender crumb.
A small amount of almond extract enhances the notes of the vanilla. Don’t use more than ¼ teaspoon unless you want the cake to have an almond-like flavor. Omit if you don’t care for almond.
Make sure the ingredients come to room temperature before you begin mixing the cake batter. A quick way to bring eggs to room temperature is to plop them in a bowl of warm water for a few minutes (with the shell on, of course).
Full-fat milk and sour cream will give the cake a more tender crumb than reduced-fat alternatives.
You can bake the cake layers in advance and freeze them for up to 3 months. Make sure they cool completely, then wrap them in plastic wrap before freezing. Thaw the cake layers overnight in the fridge.
You can make the frosting in advance and store it in the fridge for up to 3 days. Let it sit at room temperature for an hour, then whip it with a mixer to lighten it up before frosting the cake.
This recipe will make about 3 dozen cupcakes. Fill cupcake tins ⅔ full and bake at 340°F for 19 to 22 minutes.
Serve the cake at room temperature. The cake and the cream cheese frosting tend to get firmer in the fridge, which can make the cake feel a bit denser and less moist. When the frosting is at room temperature, it gets creamier and the cake crumb becomes softer, which makes it taste better.

Storing the Cake

At room temperature: You can leave the cake at room temperature for up to 2 hours.
In the fridge: If you're thinking of storing it for a while, it's a good idea to pop it in the fridge. A cake keeper does wonders for layered cakes like this, keeping them fresh and free from any fridge odors.
In the freezer: You can freeze the frosted cake for up to 2 months if it's stored in an airtight cake keeper. Optionally, you can freeze the unfrosted cake layers and frosting separately for up to 3 months. Just make sure to wrap them tightly in a freezer-proof container before storing them.

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