This is the kind of vanilla cake everyone needs in their back pocket. It’s soft, fluffy, incredibly moist, and made with simple pantry ingredients. No fancy steps, no stress just a reliable, tender cake that turns out beautifully every single time.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs, room temperature
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1/2 cup sour cream or plain Greek yogurt
- 1 tbsp vanilla extract
Optional swap: Use melted butter instead of oil for a slightly richer flavor (still very moist).
Steps
- Preheat and prep. Heat oven to 350°F and grease an 8×8 pan or round cake pan.
- Mix dry ingredients. Whisk flour, sugar, baking powder, and salt in a large bowl.
- Combine wet ingredients. In another bowl, whisk eggs, oil, milk, sour cream, and vanilla until smooth.
- Bring it together. Pour wet ingredients into dry and mix gently until just combined. Don’t worry if the batter looks a little thick that’s perfect.
- Pour and smooth. Transfer batter to the pan and gently level the top.
- Bake for 30–35 minutes, until a toothpick comes out clean or with a few moist crumbs.
- Cool before frosting. Let the cake rest in the pan for 10 minutes, then cool completely.
Chef’s Tips
- Don’t overmix: Gentle stirring keeps the crumb soft and tender.
- Sour cream is the secret: It adds moisture without making the cake heavy.
- Check early: Every oven is different start checking at 30 minutes.
Variations
- Vanilla sheet cake: Double the recipe and bake in a 9×13 pan.
- Cupcakes: Bake 18–20 minutes for soft, fluffy cupcakes.
- Almond vanilla: Replace 1/2 tsp vanilla with almond extract for a bakery-style twist.