1/4 cup canola oil (you can also use vegetable oil)
1 tablespoon vanilla extract (use pure, not imitation )
2/3 cup whole milk
Categories
Dessert
Cuisine
American
Steps
Preheat oven to 350 F (175 C).
In a small bowl, combine sugar and seeds from the vanilla bean. (For those of you who are new to using vanilla beans, check out this video to learn how to get the seeds out of the bean.)
Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.
In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
Add the vanilla bean sugar and mix until well combined.
Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.
In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
Add the egg mixture to the flour mixture and beat on medium speed until just combined. Be sure to scrape down the sides of the mixture as needed to make sure that everything is incorporated into the batter.
Slowly add milk and mix on low speed until just combined. The batter will be liquid. (Don't worry, you didn't do anything wrong. It's supposed to be that way.)
Divide the batter evenly between two 8" round cake pans.
Bake for 20 minutes (16 minutes if using a convection oven) and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. The cakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
When the cakes are done, place them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool to room temperature. Then, refrigerate before frosting.
Nutitrion
Serving Size: 1 serving
Calories: 180 kcal
Carbohydrates: 23 g
Protein: 2 g
Fat: 8 g
Saturated Fat: 3 g
Cholesterol: 31 mg
Sodium: 124 mg
Sugar: 13 g
Reviews
Alexis on 2024-08-05 (5 stars): Best cake I have ever made. I have used it as a base for other flavorings as well, swapping out the vanilla. It is my go-to sponge!
Kate on 2024-05-17 (1 stars): Took 40min to bake and tasted like a pancake.
Jojo on 2022-05-13 (5 stars): Hi I made my the cake and it was a success.
Now I want to use your recipe to make an engagement cake for 100 ppl so I was thinking of making 9 inch x 3 inch tall x layers but I’m not sure how to calculate the much ….not my area of strength.
Would I best making two separate batches using 8 cups (250ml…I’m Australian) for each pan .
Thank you again ,
Jojo on 2022-01-25 (5 stars): I love this recipe and get great feed bake whenever I make it.
I want to make it into 4 x 6 inch pans for a kitchen tea cake and stack it.
Will the cake hold the weight .
Do you have any advice ?
Thanks
Shirley Williams on 2021-03-02 (5 stars): I have been looking for a good Vanilla Cake recipe but couldn’t find one until I stumbled across this recipe. It is light and moist. I used 7 minute frosting and a little coconut on the top and I am down to my last. Piece of cake....it is an easy wonderful recipe.
Anna on 2020-07-05 (5 stars): They make the most delicious cupcakes
