A 10-inch vanilla cake recipe typically involves preparing a light, fluffy cake with a tender crumb. It begins by creaming together butter and sugar until light and fluffy, then adding eggs one at a time, incorporating vanilla extract for flavor.
Dry ingredients such as flour, baking powder, and salt are sifted and added alternately with milk to the butter mixture, ensuring a smooth batter.
Finally, the batter is poured into greased and floured 10-inch round cake pans and baked at a moderate temperature until golden brown, and a toothpick inserted into the center comes out clean.
Once cooled, the cakes can be layered and frosted with vanilla buttercream for a classic and delicious dessert suitable for any occasion.
Why We Love This Recipe
We love this 10-inch vanilla cake recipe because it’s the perfect balance of flavor, moisture, and lightness.
The combination of sour cream and vegetable oil makes the cake incredibly tender, while the rich vanilla extract adds depth and warmth to each bite.
The vanilla butter cream frosting is smooth, creamy, and just sweet enough to complement the cake without overpowering it.
Whether it’s for a special occasion or a simple treat, this 10-inch vanilla cake recipe is versatile, easy to make, and always a crowd-pleaser. Plus, it’s a classic that never goes out of style!
How To Prepare A 10-inch Vanilla Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 30-35 minutes
Total Time: 1 hour 15 minutes to 1 hour 25 minutes (including cooling and frosting)
Course: Desserts
Cuisine: American
Calories: 450 calories
Yield: 12 servings
Kitchen Utensils Needed
- 2 x 10-inch round cake pans
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Cooling rack
- Offset spatula or butter knife for frosting
Ingredients
For the Cake:
- 2 ½ cups (312g) all-purpose flour
- 2 ½ tsp baking powder
- ¼ tsp salt
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, at room temperature
- 1 tbsp pure vanilla extract
- 1 cup (240ml) milk, at room temperature
- 1 cup (237ml) vegetable oil
- 1 ½ cups (340g) sour cream, at room temperature
For the Vanilla Buttercream Frosting:
- 1 cup (226g) unsalted butter, softened to room temperature
- 4 cups (480g) powdered sugar
- 2-3 tbsp heavy cream or milk
- 2 tsp pure vanilla extract
- ½ cup (118ml) heavy whipping cream, at room temperature
How To Make 10-Inch Vanilla Cake Recipe
1. Preheat the Oven and Prepare Pans:
Preheat your oven to 350°F (175°C). Grease and flour two 10-inch round cake pans or line them with parchment paper for easy cake removal.
2. Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar:
In a large bowl, use a hand mixer or stand mixer to cream the softened unsalted butter and granulated sugar together on medium speed for about 3-4 minutes, until light and fluffy.
4. Add Eggs and Vanilla:
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract until combined.
5. Alternate Adding Dry Ingredients and Wet Ingredients:
With the mixer on low speed, gradually add the dry ingredients in three additions, alternating with the milk and vegetable oil in two additions. Start and end with the dry ingredients. Mix until just combined after each addition. Be careful not to overmix.
6. Add Sour Cream:
Add the sour cream to the batter and fold it in gently using a rubber spatula. This will make the cake moist and fluffy.
7. Bake the Cake:
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
8. Cool the Cakes:
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, remove the cakes from the pans and transfer them to a cooling rack to cool completely.
9. Prepare the Buttercream Frosting:
While the cakes are cooling, make the vanilla buttercream frosting. Beat the softened unsalted butter in a large bowl until creamy and smooth. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition. Add the vanilla extract and heavy cream (or milk) until you reach your desired frosting consistency. Beat the mixture on high for 3-5 minutes until light and fluffy.
10. Frost the Cake:
Once the cakes have completely cooled, place one cake layer on a serving plate or cake stand. Spread a layer of frosting on top of the first cake layer. Place the second cake layer on top and cover the entire cake with a smooth layer of frosting using an offset spatula.
11. Decorate and Serve:
Decorate the cake with additional frosting if desired, and add sprinkles or other decorations. Slice and enjoy!
Variations And Customizations
Once you’ve mastered the basic vanilla cake recipe, you can get creative with variations and customizations:
1. Layered Cake: Stack the two cake layers with a generous filling of fruit preserves, lemon curd, or chocolate ganache between them for added flavor and texture.
2. Cupcakes: Use the same batter to make vanilla cupcakes. Adjust the baking time accordingly (usually around 18-20 minutes), and top with your favorite frosting or a dusting of powdered sugar.
3. Flavor Additions: For a twist on classic vanilla, add different extracts, such as almond or lemon, to the batter.
4. Decorations: Decorate the cake with fresh berries, edible flowers, or chocolate shavings for a stunning presentation.
Tips For A Perfect 10-Inch Vanilla Cake
➤ Make sure your butter, eggs, and milk are at room temperature. This helps them blend together seamlessly, creating a smooth batter.
➤ When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake.
➤ If your cakes have domed tops after baking, you can level them using a serrated knife for a professional-looking finish when frosting.
➤ The key to smooth frosting is to ensure the consistency is just right. If it’s too thick, add a bit more cream. If it’s too thin, add more powdered sugar.
Can I Use A Cake Pan Of A Different Size For This Recipe?
Yes, you can use a cake pan of a different size, but you will need to adjust the baking time accordingly. The cake will be thicker for an 8-inch or 9-inch pan and may require an additional 5-10 minutes of baking.
For a 12-inch pan, the cake will be thinner and may bake faster, so check for doneness around 25 minutes.
How Can I Make This Cake Gluten-Free?
To make this gluten-free vanilla cake, substitute the all-purpose flour with a gluten-free blend.
Ensure the blend contains xanthan gum, or add 1 teaspoon to help with the texture. The cake may have a slightly different texture from the original recipe.
How Do I Prevent The Cake From Sticking To The Pan?
To prevent the cake from sticking, thoroughly grease the pan with butter or non-stick cooking spray.
Then, line the bottom of the pan with parchment paper and grease the parchment paper as well. This ensures the cake is released quickly from the pan.
How to Store Leftovers
After making your 10-inch vanilla cake recipe, store any leftovers in an airtight container to keep it fresh. If you have a frosted cake, it’s best to keep it at room temperature for up to 2-3 days.
For longer storage, wrap the cake tightly in plastic wrap and foil, then refrigerate for up to a week. You can also freeze individual slices for up to 2-3 months.
Just be sure to let it cool completely before wrapping, and allow it to come to room temperature or gently reheat before serving for the best texture and flavor.
Conclusion
This 10-Inch Vanilla Cake Recipe is simple yet scrumptious, making it perfect for birthdays, family gatherings, or just an everyday indulgence. The combination of a soft, buttery cake with creamy vanilla frosting is always a crowd-pleaser.
For an added twist, you can also fill the cake with fresh fruit, jam, or even whipped cream to suit your preferences. The best part is that you can decorate it in so many different ways, making it uniquely yours.
Now, it’s your turn to bake this delicious 10-inch vanilla cake recipe! I’m sure you’ll love it, and your family and friends will be asking for more!
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10-inch Vanilla Cake Recipe
Equipment
- 2 x 10-inch round cake pans
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Cooling rack
- Offset spatula or butter knife for frosting
Ingredients
For the Cake:
- 2 ½ cups 312g all-purpose flour
- 2 ½ tsp baking powder
- ¼ tsp salt
- 1 cup 226g unsalted butter, softened to room temperature
- 1 ¾ cups 350g granulated sugar
- 4 large eggs at room temperature
- 1 tbsp pure vanilla extract
- 1 cup 240ml milk, at room temperature
- 1 cup 237ml vegetable oil
- 1 ½ cups 340g sour cream, at room temperature
For the Vanilla Buttercream Frosting:
- 1 cup 226g unsalted butter, softened to room temperature
- 4 cups 480g powdered sugar
- 2-3 tbsp heavy cream or milk
- 2 tsp pure vanilla extract
- ½ cup 118ml heavy whipping cream, at room temperature
Instructions
Preheat the Oven and Prepare Pans:
- Preheat your oven to 350°F (175°C). Grease and flour two 10-inch round cake pans or line them with parchment paper for easy cake removal.
Dry Ingredients:
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Cream Butter and Sugar:
- In a large bowl, use a hand mixer or stand mixer to cream the softened unsalted butter and granulated sugar together on medium speed for about 3-4 minutes, until light and fluffy.
Add Eggs and Vanilla:
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract until combined.
Alternate Adding Dry Ingredients and Wet Ingredients:
- With the mixer on low speed, gradually add the dry ingredients in three additions, alternating with the milk and vegetable oil in two additions. Start and end with the dry ingredients. Mix until just combined after each addition. Be careful not to overmix.
Add Sour Cream:
- Add the sour cream to the batter and fold it in gently using a rubber spatula. This will make the cake moist and fluffy.
Bake the Cake:
- Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Cool the Cakes:
- Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, remove the cakes from the pans and transfer them to a cooling rack to cool completely.
Prepare the Buttercream Frosting:
- While the cakes are cooling, make the vanilla buttercream frosting. Beat the softened unsalted butter in a large bowl until creamy and smooth. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition. Add the vanilla extract and heavy cream (or milk) until you reach your desired frosting consistency. Beat the mixture on high for 3-5 minutes until light and fluffy.
Frost the Cake:
- Once the cakes have completely cooled, place one cake layer on a serving plate or cake stand. Spread a layer of frosting on top of the first cake layer. Place the second cake layer on top and cover the entire cake with a smooth layer of frosting using an offset spatula.
Decorate and Serve:
- Decorate the cake with additional frosting if desired, and add sprinkles or other decorations. Slice and enjoy!