Vanilla Cake with Cream Cheese Frosting

4.81 from 26 votes

Vanilla Cake with Cream Cheese Frosting

This vanilla cake is soft, fluffy, and finished with cream cheese frosting. A mix of butter, oil, and sour cream gives the cake rich flavor and a tender crumb, while the reverse creaming method helps keep the texture fine and delicate. A small amount of almond extract is optional, but it adds a subtle boost to the vanilla flavor.

Prep Time25

Cook Time28

Total Time53

Course: Desserts

Cuisine: American

Keyword: vanilla cake with cream cheese filling, vanilla cake with cream cheese frosting

Servings: servings

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
3¼ cups all-purpose flour 390 grams; or cake flour
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 large eggs room temperature; 200 grams

Cream Cheese Frosting

1 cup butter softened; 227 grams
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.

Video

Notes

Flour: You can use all-purpose flour or cake flour. Cake flour will give the cake a slightly more tender crumb.

Almond extract: A small amount enhances the vanilla flavor. Don’t use more than ¼ teaspoon unless you want the cake to taste more like almond. Omit it if you don’t care for almond extract.

Room temperature ingredients: Make sure the ingredients come to room temperature before mixing the batter. To warm eggs quickly, place them in a bowl of warm water for a few minutes, with the shells on, of course.

Dairy: Full-fat milk and sour cream will give the cake a more tender crumb than reduced-fat alternatives.

Make-ahead cake layers: You can bake the cake layers in advance and freeze them for up to 3 months. Cool completely, then wrap them in plastic wrap before freezing. Thaw overnight in the fridge.

Make-ahead frosting: 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 about an hour, then whip it with a mixer before frosting the cake.

Cupcakes: This recipe makes about 3 dozen cupcakes. Fill the cupcake tins ⅔ full and bake at 340°F for 19 to 22 minutes.

Serving: Serve the cake at room temperature. The cake and cream cheese frosting firm up in the fridge, which can make the cake seem denser. At room temperature, the frosting is creamier and the cake crumb is softer.

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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