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10-Inch Vanilla Cake Recipe

10-inch Vanilla Cake Recipe

Lipia
The 10-inch Vanilla Cake recipe is a classic dessert made with butter, sugar, eggs, flour, baking powder, and vanilla extract. It yields a moist and fluffy cake with a rich vanilla flavor, perfect for birthdays and celebrations, and pairs well with any frosting.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 450 kcal

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!
Keyword 10-inch Vanilla Cake Recipe