The Best Vanilla Cake Is Also the Easiest
Ingredients
- 4 ounces) unsalted butter
- 2 3/4330 cupsg all-purpose flour
- 1 1/2300 cupsg granulated sugar
- 1/428 cupg cornstarch
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 large eggs
- 1 cup whole milk
- 1/2 cup sour cream
- 1/2 cup neutral oil
- 1 1/2 tablespoons vanilla extract
- Vanilla Buttercream Frosting Vanilla Buttercream Frosting Vanilla Buttercream Frosting
- Sprinkles, Sprinkles, Sprinkles,
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Instructions
- Grease a 9x13-inch baking pan with softened butter and line the bottom with parchment paper; set aside.
- 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.,Simply Recipes / Photo by Robby Lozano / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen,Simply Recipes / Photo by Robby Lozano / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen
- 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.
- Cool the cake completely in the pan on a wire rack, about 1 hour.
- 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.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original