The Best Vanilla Cake Is Also the Easiest
Ingredients
- Softened unsalted butter for greasing pan, plus 1 stick (4 ounces), melted and cooled to room temperature
- 2 3/4 cups (330g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar
- 1/4 cup (28g) cornstarch
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 large eggs, at room temperature, lightly beaten
- 1 cup whole milk, at room temperature
- 1/2 cup sour cream, at room temperature
- 1/2 cup neutral oil (such as vegetable, canola, or avocado)
- 1 1/2 tablespoons vanilla extract
- Vanilla Buttercream Frosting, optional
- Sprinkles, for decorating, optional
Instructions
- 1
Preheat the oven to 350°F. Grease a 9x13-inch baking pan with softened butter and line the bottom with parchment paper; set aside.
- 2
Make the batter: In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda, and salt until evenly combined. In a medium bowl, whisk together the eggs, milk, sour cream, melted butter, oil, and vanilla until smooth. Make a well in the center of the flour mixture and pour in the egg mixture. Whisk until just incorporated into the flour mixture. The batter should be mostly smooth; some small lumps are okay.
- 3
Bake: Pour the batter into the prepared pan, spread it into an even layer, and gently tap the pan on the counter to release any large air bubbles. Bake until the cake springs back gently to the touch and a toothpick inserted into the center comes out with a few moist crumbs attached, 27 to 30 minutes.
- 4
Cool: Cool the cake completely in the pan on a wire rack, about 1 hour.
- 5
Frost and serve: Invert the cake out of the pan, if desired, and transfer to a platter. Top evenly with the frosting and decorate with sprinkles, if using. Slice and serve. Store leftover cake covered in the fridge for up to 3 days. Let come to room temperature before serving.
