Moist Vanilla Bean Cake from Scratch



– 3 cups cake flour  – 2 cups granulated sugar – 1 ½ teaspoon baking powder – ½ teaspoon baking soda – 1 teaspoon salt – 1 cup unsalted butter, only slightly cooler than room temperature (2 sticks) – 1 cup sour cream – ½ cup whole milk – 1 tablespoon vegetable oil – 1 tablespoon vanilla bean paste (or vanilla extract) – ½ teaspoon almond emulsion (optional) – 3 large eggs – Vanilla Bean Buttercream 

Preheat the oven to 350 degrees F. (You will turn the oven temperature down to 325 degrees F once you put the cakes in the oven.)

Combine the flour, sugar, baking powder, baking soda and salt in a large mixing bowl and whisk well. Set aside.

In another bowl, combine the sour cream, milk, oil, vanilla bean paste, almond extract and eggs. Mix well with a whisk and set aside.

Cut the almost room-temperature butter into chunks and add it slowly to the dry ingredients. Mix until it resembles crumbs and a sand-like texture. 

Add 1/3 of the liquid mixture and mix. Then add the rest of the liquid mixture and mix again. Be careful not to mix too long.

Pour the cake batter into greased and floured pans. Slide them into the oven and switch the temperature from 350 degrees F to 325 degrees F. Bake for about 40-45 minutes.

Cool in the pans for 10 minutes, then take out of the pans and cool completely before adding frosting.

Cover the cooled cake layers with buttercream frosting and enjoy!

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