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Moist Vanilla Cake

This moist vanilla cake is pretty much foolproof, using the easiest method and employing a secret trick to produce rich, moist results every time.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 8
Author: Jennifer Pallian BSc, RD


For Cake:

  • 3 3/4 cups 17 oz all purpose flour
  • 3 cups granulated white sugar
  • 1 tbsp baking powder
  • 1 1/2 tsp baking soda
  • 1 teaspoon coarse salt or 1/2 tsp table salt
  • 3 large eggs
  • 1 ½ cup sour cream or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened
  • ¾ cup butter melted
  • 1.5 tbsp vanilla extract
  • 1 ½ cups boiling water


For Cake:

  • Preheat oven to 350ºF.  Grease and flour two 9x2" round cake pans, and line bottoms with circles of parchment paper.  Set aside.
  • Add add flour, sugar, baking powder, baking soda and salt to the bowl of a standing mixer fitted with the paddle/beater attachment; beat with speed on low to combine.
  • In a separate bowl, whisk together eggs, sour cream, butter and vanilla extract.  Add to flour mixture and beat until fully incorporated.  Reduce mixer speed to low and carefully pour in boiling water. Beat until well incorporated, pausing to scrape down sides and bottom of mixer.
  • Divide batter between the two prepared baking pans and bake for about 45 minutes, or until top is springy.  Cool completely on wire racks before filling and frosting.