My Favorite Vanilla Cake

It seems like the easiest thing in the world, but if you find yourself here, you know that might not be the case. I’ve taken a while to find a vanilla cake recipe I can stand by. I’ve tried adjusting box mixes with bland results. I’ve tried many blog recipes here or there that just didn’t do the trick. I thought I found my go-to recipe that I could eat every day for the rest of my life, but every time I made it, the cakes would sink so badly in the middle. I’d end up needing to bake extra layers because I lost so much cake due to sinkage!

I had a great chocolate cake recipe that came out amazing every time, so finally I decided to see if I could make up a vanilla cake recipe based on my chocolate cake recipe, and omg I’m mad I didn’t think of it sooner!

This cake comes out so fluffy, moist, and flavorful, thanks to the addition of vanilla pudding mix and sour cream.

Start by mixing all the dry ingredients in a stand mixer.

​For the vanilla pudding mix, I use Jell-O brand instant pudding mix. I’m all for saving money with store brands, but I did make this once with Aldi’s pudding mix and did not have great results, so experiment at your own risk.

While that mixes, begin preparing your other ingredients. I weigh and measure mine out together in a couple containers. I do like to beat the eggs a little before adding them to cut down on mixing time and avoid over-mixing the batter.

Add the rest of your ingredients to the mixer at the same time. Mix on low for 30 seconds or until well-combined, scrape the sides, and mix for another 10 seconds. 

This recipe makes 2 8" rounds or 3 6" rounds. Pour into greased cake pans. I always like to use pre-cut round parchment paper at the bottom of mine. Bake at 350° for 30 - 35 minutes. Press lightly on the center to check for doneness—if it springs back, it’s done! If it stays down, add another few minutes.

As you can see, mine have slight denting at the top from over-aggressive testing, but they were totally done after an extra 2-3 minutes in the oven.

Let cool in the pan. 
Ice and enjoy!

*Many of my recipes are made using grams for measurements. Follow the weighted measurements for best results!

310 g  (2  cups) All-purpose flour 
360 g  (1 3/4 cup) granulated sugar 
1  Tbsp baking powder 
1  tsp salt 
1  3.4 oz package of Jell-O vanilla pudding mix 
200 g (3/4 cup) Whole milk 
153 g (heaping 1/2 cup) Sour cream 
1 Tbsp Vanilla extract 
1 Tbsp and 2 tsp Canola or vegetable oil
2 eggs, lightly beaten 

1) Grease 2 8” round cake pans. Preheat oven to 350°. 
2) Add flour, sugar, baking powder, salt, and pudding mix to stand mixer. Mix until combined. 
3) Add everything else. Mix for 30 seconds, or until well-combined. Scrape the sides of the bowl, and continue mixing for 10 seconds. 
4) Bake for 30 minutes, or until the top springs back when lightly pressed. 

For variations of this recipe, you can add 1/4 tsp - 1/2 tsp of almond extract (I always use McCormick brand) for a more sophisticated taste. And for less sophistication, add half a cup of colorful sprinkles for a funfetti cake :)

If you enjoyed this recipe, be sure to check out my chocolate cake recipe as well!