Vanilla Dream Cake – Easy Homemade Vanilla Cake

The Vanilla Dream Cake is everything a perfect vanilla cake should be: light, tender, rich in buttery flavor, and layered with smooth vanilla buttercream that melts in your mouth. It’s the kind of cake that feels nostalgic and luxurious at the same time — ideal for birthdays, celebrations, or anytime you want a simple, elegant dessert that everyone will love.

Unlike store-bought versions, this homemade vanilla cake bursts with real vanilla flavor and a moist, soft crumb that holds up beautifully to frosting. Whether you’re a beginner baker or experienced in layer cakes, this easy-to-follow recipe will quickly become your go-to vanilla cake.

Ingredients Overview

For the Vanilla Cake

• All-purpose flour: Creates structure while keeping the crumb delicate.

• Cornstarch: Softens the flour blend for a bakery-style texture.

• Baking powder + baking soda: Provide lift and a fine crumb.

• Salt: Enhances and balances sweetness.

• Unsalted butter: Adds richness and flavor.

• Vegetable oil: Keeps the cake moist and soft.

• Granulated sugar: For sweetness and texture.

• Eggs + egg whites: Add structure, moisture, and a light texture.

• Whole milk or buttermilk: Adds moisture and slight tang.

• Sour cream or Greek yogurt: Boosts richness and keeps the cake extra moist.

• Vanilla extract or vanilla bean paste: The heart of the cake’s flavor.

For the Vanilla Buttercream

• Unsalted butter: Softened, for a creamy base.

• Powdered sugar: Sweetens and provides structure.

• Heavy cream or milk: Adjusts consistency and adds silkiness.

• Vanilla extract or vanilla bean paste: Adds bold, fragrant flavor.

• Salt: Just a pinch, to enhance sweetness.

Step-by-Step Instructions

1. Make the Vanilla Cake

Ingredients:

• 2½ cups all-purpose flour

• ¼ cup cornstarch

• 2½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ¾ cup unsalted butter, softened

• ¼ cup vegetable oil

• 1¾ cups granulated sugar

• 4 large egg whites

• 2 tsp vanilla extract or 1 tsp vanilla bean paste

• ¾ cup sour cream or full-fat Greek yogurt

• ¾ cup whole milk or buttermilk

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans.

2. In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.

3. In a large bowl or stand mixer, beat butter and sugar until light and fluffy — about 3 minutes.

4. Add oil and beat to combine.

5. Add egg whites one at a time, beating well after each.

6. Mix in vanilla extract or paste.

7. Add the dry ingredients in three additions, alternating with the milk and sour cream.

8. Mix just until smooth — do not overmix.

9. Divide evenly between pans and smooth the tops.

10. Bake for 28–32 minutes, or until a toothpick comes out clean.

11. Let cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.

2. Make the Vanilla Buttercream

Ingredients:

• 1½ cups (3 sticks) unsalted butter, softened

• 5 cups powdered sugar, sifted

• 3–4 tbsp heavy cream or milk

• 1 tbsp vanilla extract or 1½ tsp vanilla bean paste

• Pinch of salt

Instructions:

1. In a stand mixer, beat butter until creamy and pale — about 3 minutes.

2. Add powdered sugar, 1 cup at a time, mixing slowly at first.

3. Add vanilla and cream. Beat until light and fluffy (2–3 minutes).

4. Adjust with more cream for a softer texture or more sugar for a stiffer consistency.

3. Assemble the Cake

1. Level cakes if needed.

2. Place one layer on a cake board or plate. Spread a thick layer of frosting on top.

3. Add second layer and frost the top and sides with remaining buttercream.

4. Smooth or decorate with swirls using an offset spatula.

5. Optional: Add sprinkles, shaved white chocolate, or edible flowers for a decorative touch.

Tips, Variations & Substitutions

Tips for Success

• Use room temperature ingredients for even mixing.

• Don’t skip the sour cream — it’s the secret to extra-moist cake.

• Use vanilla bean paste if you want visual flecks and deeper aroma.

• Chill the layers before frosting for easier handling and cleaner finishes.

Variations

• Lemon-Vanilla Cake: Add 1 tsp lemon zest to the batter and frosting.

• Berry Vanilla Cake: Layer with strawberry or raspberry jam between layers.

• Whipped cream frosting: Swap buttercream for stabilized whipped cream for a lighter version.

Substitutions

• No sour cream? Use full-fat plain Greek yogurt.

• No milk? Use buttermilk for a tangier flavor.

• Egg allergy? Try using egg replacer or aquafaba for a plant-based alternative (results may vary slightly in texture).

Serving Ideas & Occasions

This Vanilla Dream Cake is ideal for:

• Birthdays and anniversaries: Classic and customizable with decorations.

• Wedding or baby showers: Elegant and easy to decorate in themed colors.

• Tea parties or brunches: Pairs well with fresh fruit and tea.

• Any celebration where you want a light, crowd-pleasing cake.

Serve with:

• Coffee or vanilla latte

• Fresh berries or berry compote

• A scoop of vanilla bean ice cream

It also makes a great base for layered trifles or cupcake versions.

Nutritional & Health Notes

Approximate per slice (1/12 of cake, with frosting):

• Calories: ~480

• Fat: ~28g

• Sugar: ~40g

• Carbohydrates: ~50g

• Protein: ~4g

For a lighter version:

• Use a reduced-sugar buttercream

• Substitute Greek yogurt for some of the butter or oil

• Serve smaller portions — the flavor is rich and satisfying even in thinner slices

FAQs

Q1: Can I make this cake in advance?

Yes. Bake the cake layers up to 2 days ahead. Wrap tightly and store at room temperature or refrigerate. Frost the day you plan to serve.

Q2: Can I freeze the cake?

Yes. You can freeze unfrosted cake layers for up to 2 months. Wrap in plastic and foil. Thaw overnight in the fridge before frosting.

Q3: Can I use this recipe for cupcakes?

Absolutely. It yields about 24 standard cupcakes. Fill liners ⅔ full and bake at 350°F for 18–20 minutes.

Q4: Why add both butter and oil?

Butter adds flavor, while oil keeps the cake ultra-moist even when chilled. The combination gives the best texture and taste.

Q5: What’s the difference between vanilla cake and white cake?

Vanilla cake uses whole eggs or egg whites and has a stronger vanilla flavor. White cake usually uses only egg whites and has a paler color with a lighter, fluffier crumb.

Q6: Can I use boxed cake mix instead?

Yes, but the texture and flavor will be different. For a semi-homemade version, start with white or yellow boxed mix and add vanilla bean paste, sour cream, or extra egg white to elevate the texture.

Q7: How do I keep my cake layers moist?

Use sour cream or Greek yogurt in the batter, avoid overbaking, and store the cake covered. You can also brush layers with simple syrup before frosting if desired.

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