Description

A cheap, kid-friendly vanilla birthday cake made with pantry staples. It is moist, tender, and uses a simple one-bowl method for minimal cleanup.

Ingredients

Scale

3 cups (375g) All-Purpose Flour
2 cups (400g) Granulated Sugar
1 cup (226g) Unsalted Butter, softened to room temperature
3 large Eggs, room temperature
1 cup (240ml) Whole Milk
1/2 cup (120g) Sour Cream
2 tsp (10ml) Vanilla Extract
1 tsp (5g) Baking Powder
1/2 tsp (2.5g) Baking Soda
1/2 tsp (3g) Salt

Instructions

Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray, dust with flour, and line bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and sugar on medium-high speed for 3-4 minutes until pale yellow and fluffy.
Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Add vanilla extract.
Reduce mixer speed to low. Add dry ingredients in three additions, alternating with milk in two additions, starting and ending with dry ingredients. Mix just until combined.
Gently fold in the sour cream.
Divide batter evenly between the two pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes, then turn out onto a cooling rack to cool completely before frosting.

Notes

Ensure all ingredients are at room temperature for best results. Do not overmix the batter once flour is added to avoid a tough texture. The cake stays moist for 3-4 days and freezes well for up to 3 months.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of the
Calories: 320
Sugar: 35
Sodium: 280
Fat: 15
Saturated Fat: 9
Carbohydrates: 45
Fiber: 1
Protein: 4

Keywords: vanilla cake, birthday cake, easy cake, moist vanilla cake, kid-friendly dessert, budget baking, one-bowl cake