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Best Vanilla Cake

There's a reason this vanilla cake recipe is the best. Adding creamy vanilla bean paste into the moist, rich cake batter creates a power-packed vanilla flavor that can't be bought in stores. Try spreading vanilla buttercream frosting on top to finish it off. —Margaret Knoebel, Milwaukee, Wisconsin
  • Total Time
    Prep: 20 min. + standing Bake: 30 min. + cooling
  • Makes
    16 servings

Ingredients

  • 1-1/2 cups sour cream
  • 1 tablespoon vanilla bean paste
  • 1 tablespoon vanilla extract
  • 4 cups cake flour
  • 2-1/2 cups sugar
  • 4-1/2 teaspoons baking powder
  • 2 teaspoons salt
  • 1 cup unsalted butter, softened
  • 1/4 cup canola oil
  • 6 large egg whites, room temperature
  • 2 large eggs, room temperature

Directions

  • Preheat oven to 350°. In a small bowl, mix sour cream, vanilla paste and vanilla extract until combined. Let stand 10 minutes. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper.
  • Sift cake flour, sugar, baking powder and salt together twice into a large bowl. Add butter and canola oil; beat until mixture is crumbly. Add egg whites, 1 at a time, beating well after each addition. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream mixture just until combined.
  • Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely. Frost cake as desired.
Nutrition Facts
1 slice: 399 calories, 16g fat (8g saturated fat), 54mg cholesterol, 462mg sodium, 59g carbohydrate (32g sugars, 1g fiber), 5g protein.