Easy Vanilla Cake Recipe : 5 Steps for a Fluffy Dessert

For the Cake :

• 2 cups (250g) all-purpose flour – the foundation for structure (can substitute with cake flour for even lighter texture)
• 1½ cups (300g) granulated sugar – provides sweetness and moisture retention
• ½ cup (120ml) vegetable oil – creates incredibly moist crumb that stays fresh for days
• 1 cup (240ml) whole milk, room temperature – adds richness and tender texture
• 3 large eggs, room temperature – binds ingredients and provides lift
• 2 teaspoons pure vanilla extract – delivers authentic, aromatic flavor
• 2½ teaspoons baking powder – the key leavening agent for fluffy rise
• ½ teaspoon salt – enhances overall flavor balance
• 2 tablespoons sour cream – secret ingredient for extra moisture and tang

Optional Add-ins :

• Vanilla bean paste for intensified flavor
• Almond extract (½ teaspoon) for depth
• Lemon zest for brightness

Step 1: Prepare Your Workspace and Preheat

Preheat your oven to 175°C (350°F) and position the rack in the center for even heat distribution. Grease two 8-inch round cake pans (or one 9×13 pan) with butter, then dust lightly with flour, tapping out excess. Line the bottoms with parchment paper circles for foolproof release. Critical tip: Room temperature ingredients are non-negotiable—cold eggs and milk create lumps and prevent proper emulsification, resulting in dense texture.

Step 2: Combine Dry Ingredients With Precision

In a large mixing bowl, whisk together flour, sugar, baking powder, and salt for 30 seconds. This aeration step distributes leavening evenly and prevents pockets of baking powder that create uneven rise. Baker’s secret: Spoon flour into your measuring cup and level with a knife rather than scooping—scooping compacts flour, adding up to 25% more than needed, which yields dry, heavy cake.

Step 3: Create the Wet Mixture

In a separate bowl or large measuring cup, whisk together oil, milk, eggs, vanilla extract, and sour cream until fully combined and slightly frothy. The sour cream adds incredible moisture while its acidity activates the baking powder for maximum lift. Pro technique: Whisk vigorously for 20 seconds to incorporate air, which contributes to the final fluffy texture.

Step 4: Mix With the Perfect Touch

Pour the wet ingredients into the dry ingredients all at once. Using a rubber spatula or wooden spoon, fold gently until just combined—you should still see a few small flour streaks. Then mix for exactly 10 more seconds until batter is smooth but not overworked. The golden rule: Overmixing develops gluten, creating tunnels and tough texture. This batter should look thick, creamy, and pourable like heavy cream.

Step 5: Bake to Perfection

Divide batter evenly between prepared pans (use a kitchen scale for precision—each pan should hold approximately 450g). Tap pans gently on the counter twice to release air bubbles. Bake for 30–35 minutes without opening the oven door until a toothpick inserted in the center emerges with just a few moist crumbs. Temperature matters: An oven thermometer ensures accuracy—baking at 165°C yields gummy centers, while 185°C creates dry, cracked tops. Cool in pans for 10 minutes, then turn onto wire racks to cool completely.