Hey guys, it’s finally here! My most coveted vanilla cake recipe. This recipe is sure to please. Every.Single.Time. I can’t wait to have you try and recreate it. So here’s the full recipe š
Vanilla Bean Cake:
180 grams AP flour
200 grams granulated sugar
60 grams room temperature unsalted butter
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp baking powder
1/4 cup canola oil
2 large eggs
90 grams sour cream
1 tbsp pure vanilla extract + 1/4 tsp vanilla bean paste*
1/4 cup water
Other items:
Cooking spray
Three 5″ round pans
Parchment paper
Scissors
1. Preheat your oven to 300 degrees fahrenheit if using a convection oven, otherwise 325 degrees without convection. I highly recommend using a convection oven if it’s available.
2. Combine dry ingredients with the addition of butter into the bowl of your stand mixer.
3. In a separate vessel, combine all the wet ingredients, except the water.
4. Put ingredients aside and prepare your cake pans. Trace a single cake pan on a piece of parchment, and cut circles that will go at the bottom of each pan.
5. Spray pans with cooking spray and place parchment circle at the bottom of all three pans. Your pans are ready and can be put aside.
6. Attach bowl with dry ingredients into the stand mixer and attach the paddle attachment. Start at a low speed and let the butter incorporate into your dry ingredients. This is a crucial step in achieving the perfect crumb, and also why room temperature butter works best.
7. Mixing time will vary on the temperature of your butter, but after 7-8 minutes, the dry mixture should look crumbly but fine to the touch. Butter should be totally incorporated and no large chunks should be visible. If you have any chunks of butter, keep mixing.
8. Turn your mixer on low and slowly add in the wet ingredients. Let them fully incorporate into your dry mix. Once incorporated, add the 1/4 cup of water in two increments. As soon as the water has combined, turn your mixer off. Try not to over mix at this point.
9. Divide your batter between the three cake pans. If you’re doing this for the first time, or want precise layers, use a scale to measure the amount going into each pan.
10. Place your cakes in the oven for 30-35 minutes. Before taking them out, take a toothpick and poke one of the cakes. If it comes out clean, your cakes are ready. If not, bake a few minutes longer.
11. Let the cakes cool. Once they are cool to the touch, flip them on a piece of parchment paper and let them rest upside down for half an hour. This will give you flat tops so that trimming is not necessary when assembling.
12. Assemble with your favourite buttercream or eat as is. I recommend tightly wrapping and storing cakes in the fridge if not using right away. Assembling these layers chilled also makes them much easier to handle.
ENJOY!
*If you don’t have vanilla bean paste, feel free to omit.
I hope you guys love this recipe. It has been my go-to for the last four years. Please leave me any questions below š Tag me on Instagram so I can see and share your creations. Thanks for watching lovely people!
You can check out my Instagram for more fun content.
Instagram – @thepurplecupcake_
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Hi! Can you bake this into cupcakes with your cream cheese icing and store them in the fridge one or two days before the event? Thank you! š
Thank you for your recipe Jyoti! I was just wondering how many servings of cupcakes would this recipe make?
thank you for sharing. If I want to make three 6'' round cake, do i double the recipe?
how can i replace sourcream and does it affect if the city has high altitude?
Hi, if i double the recipe, will it still take the same amount of time to bake the cake?
Amazing recipe! Can i use milk instead of water? š¤
What can I substitute the sour cream with pls
I really want to try the recipe? Is there a substitute for sour cream?
How many times should u multiply the recipe if using a 10ā pan
My vanilla cakes keep sinking and I'm not sure what I'm doing wrong! I use a scale and measure precisely š¤·āāļø. The cake tastes great though I just need to figure out why they sink HELP!
Want to try this recipe this weekend!! Have heard tooo many good reviews not to. If I were to use 2, 8 inch rounds would the layers be thick enough?!
Jyothi I finally made this cake and oh man I feel like eating it all itās super moist and has the perfect amount of sweetness!!! Amazing šš next up is are the macarons and Iāve already gotten the almond flour for it š„°
Hi. Can I make this is in a 7 inch square cake pan? And will this recipe works if i half the recipe ? Thank you
You're awesome! and i love how selfless you are in sharing your recipe <3
Hello , do you weigh the liquid ingredients? Thanks.
Hi!! This recipe look so good but Iām from uruguay and here we donāt have sour cream, what can I do? Thanks !!
This is my first time making cake from scratch so my questions may seem silly to some.. But can I just double the recipe when making a larger cake?
Just made this today for easter! I made it into a fun-fetti recipe! This was my FIRST time making a homemade cake! š IT WAS SO AMAZING! The vanilla bean paste gave it SO much flavour! Also the sour cream!
I actually tried it last night. It came out great! The recipe is so delicious!! Thank you for this recipe. š¤
Anyone tried this recipe with a non convention oven? I want to try it out but if conventional is best for this recipe. I must skip.
Is replacing sour cream with yogurt a good option? Will it compromise the taste? Even a little bit ?
I try thins recepie today and they all sink šš don't know what went wrong
Jyoti! You are truly amazing for sharing your recipes with us! Your talent is simply beyond! I've tried this recipe a few times and the taste and texture is certainly the BEST vanilla cake I've tried (and I've tried many)! Therefore, I have to ask, the cake seems to deflate and shrink a lot when I take it out of the oven. Clearly, it's something I'm doing wrong, any guess what my error might be? I'm so determined to perfect this recipe, as it tastes so good!
How much is this converted to cups for the ing??
What would you recommend for making the cake ahead of time and freezing?
Can I use buttermilk or yogurt fot this
Is this the reverse creaming method?
How long do you mix the batter after you add the liquid ingredients?
this looks amazing!
i was wondering if i could use a 6" round pan instead? xx
Hey Jyoti. Amazing stuff, your cake is honestly the best I've had and I can't believe I can try myself nowš I'm going to bake it for my nephew's birthday!! Two questions:
1) can I use two 8" instead of three 5"? / Would that change the baking temp/time?
2) where do you get vanilla bean paste in the GTA?
Thank you darling xoxo.
This cake Recipe itās Amazing, I have made it 3 times and each time comes out wonderfully.. highly recommended! šÆ
Does this recipe freeze well? I Want make in advance and decorate two days later
Can this cake be frozen? I made it yesterday, wrapped them and have them in the fridge but wonāt get to frosting just yet so Iāve just stuck them in the freezer. Hoping they do freeze well! The batter tasted delicious and they were very fluffy! Canāt wait to try them!
Thanks a Jyothi for the wonderful recipe. I have been following you for a long time n love your work so much. Can you please mention the pan sizes and also start a Facebook group for us. It would be so helpful to each of us. Thanks again.
My heart is full! Iām so happy youāre sharing youāre recipes. Motivates me to make these special cakes for my kids special events! What vanilla paste to you recommend for this recipe?
can the sour cream be replaced by anything? I'm not sure we get it here very easily.
Hello beautiful cake. Can anyone tell me how to get the recipe in cup measurements please and thank you
Post meringue recipes! Love your instagram, so glad you are here now!
Can we use a substitute oil and instead of sour cream could Greek yoghurt be used?ā¤ļø
Tried and loved it! It will for sure be my go-to. Going to try making cupcakes next with this recipe. Was wondering if reducing the sugar amount would compromise the taste and texture of this cake? If we can reduce, by how much? Really want my dad to try some but he has to watch his sugar intake.
Should you triple this recipe for 3 9inch pans ?
Update: I tried this recipe and itās fantastic, thankyou so much!!
Hie dear .. can you please help me with the alternative of eggs in this recipe… Thank you
Could you add sprinkles to this batter to make a funfetti vanilla cake? Thank you in advance!!