Pastel de Vainilla (Vanilla Cake) is a classic, light, and fluffy cake with a soft buttery crumb and a delicate vanilla flavor. It is commonly layered and frosted with vanilla buttercream or whipped cream and used for birthdays, celebrations, and everyday desserts.
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This vanilla cake recipe makes a two-layer vanilla cake with vanilla frosting, using unsalted butter, sour cream, and avocado oil for a moist, bakery-style crumb.
The layers bake evenly, stay soft for days, and are perfect for birthdays or special occasions.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- All-purpose flour: Provides structure so the cake holds its shape without becoming dense.
- Eggs: Bind the batter so the crumb sets evenly during baking.
- Unsalted butter: Adds fat, keeping the texture tender rather than dry.
- Granulated sugar: Sweetens the cake and helps create a soft crumb.
- Sour cream: Adds moisture and acidity, keeping the cake soft for days.
- Avocado oil: Keeps the crumb moist even after refrigeration. It can be substituted with any neutral oil, such as canola, sunflower, or vegetable oil.
- Powdered sugar: Creates a smooth, stable structure for the buttercream.
- Vanilla extract: Provides the primary flavor for both cake and frosting.
- Clear vanilla (or cake batter extract): Adds classic bakery-style vanilla flavor while keeping the cake and frosting light in color.
How to Make Pastel de Vainilla
Note: Full instructions are provided in the recipe card below.
- Vanilla Cake: Preheat your oven to 340°F /170°C -line and grease two 20 cm (8-inch) round pans with parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, and baking soda. Set aside.
- In a large mixing bowl, beat the softened butter with the granulated sugar on high speed for about 3 minutes, until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Reduce the mixer speed to low and add half of the dry ingredients, mixing just until incorporated.
- Add the sour cream, oil, and both vanilla. Mix gently until smooth.
- Add the remaining dry ingredients and mix only until well combined. Do not overmix.
- Use a spatula to scrape down the bowl, then fold once or twice to ensure everything is evenly blended.
- Divide the batter evenly between the prepared pans and bake for 30-33 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes rest in the pans for 10 minutes, then remove and place on a cooling rack. Allow to cool completely before frosting.
- Vanilla Buttercream: In a stand mixer with the paddle attachment (or using a hand mixer), beat the butter for 4 minutes until smooth and creamy. Scrape the bowl and beat for 2 more minutes.
- Add the powdered sugar in two additions, mixing well each time. Add the vanilla and milk, and continue beating until light and fluffy.
- Scrape the bowl once more, then beat for 2 more minutes to aerate the buttercream.
- Assembling the Cake: Level the tops of the cooled cake layers if needed.
- Place one layer on a cake board or serving plate. Spread a generous amount of buttercream over the surface.
- Top with the second layer and apply a thin crumb coat around the entire cake. Finish by frosting with the remaining buttercream. Smooth or create texture with a spatula, and decorate as desired.
Hint: Make sure all ingredients are at room temperature before mixing so the batter emulsifies properly and bakes evenly.
Storage, Make Ahead, & Freezing
Storage: Store the frosted vanilla cake in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
Make Ahead: Bake the vanilla cake layers up to 24 hours in advance, wrap tightly, and refrigerate until ready to frost.
Freezing: Freeze unfrosted cake layers for up to 2 months. Thaw overnight in the refrigerator before assembling.
Camila's Tips & Variations
- Dense crumb: Do not overmix once the flour is added; mix only until combined.
- Flat layers: Make sure your baking powder is fresh, and the oven is fully preheated.
- Too sweet frosting: Reduce powdered sugar by 40-60 g and add 1 extra teaspoon of milk.
- Yellow color: Use clear vanilla and pale butter to keep the cake light in color.
Frequently Asked Questions
Why is my vanilla cake dense?
Overmixing develops too much gluten → Mix only until the ingredients are just combined.
Why did my vanilla cake sink in the middle?
The structure did not set properly → Make sure the oven is fully preheated and avoid opening the door during baking.
Can I bake this as a sheet cake?
Different pan depth changes heat transfer → Use a 9×13-inch pan and adjust baking time.
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Recipe
Pastel de Vainilla
Equipment
- Hand Mixer or
Ingredients
Vanilla Cake
- 340 g all-purpose flour
- 2 tablespoons cornstarch
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- 180 g unsalted butter , room temperature
- 300 g granulated sugar
- 4 large eggs , room temperature
- 240 g sour cream , room temperature
- 60 ml avocado oil or canola oil
- ½ tablespoon vanilla extract
- ½ tablespoon clear vanilla or cake batter extract
Vanilla Buttercream
- 260 g butter , room temperature
- 440 g powdered sugar
- 1 ½ teaspoon clear vanilla
- 1 ½ teaspoon vanilla extract
- 2 ½ teaspoons heavy cream or whole milk , room temperature, if needed
Instructions
- Vanilla Cake: Preheat your oven to 340°F /170°C -line and grease two 20 cm (8-inch) round pans with parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, and baking soda. Set aside.
- In a large mixing bowl, beat the softened butter with the granulated sugar on high speed for about 3 minutes, until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Reduce the mixer speed to low and add half of the dry ingredients, mixing just until incorporated.
- Add the sour cream, oil, and both vanilla. Mix gently until smooth.
- Add the remaining dry ingredients and mix only until well combined. Do not overmix.
- Use a spatula to scrape down the bowl, then fold once or twice to ensure everything is evenly blended.
- Divide the batter evenly between the prepared pans and bake for 30-33 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes rest in the pans for 10 minutes, then remove and place on a cooling rack. Allow to cool completely before frosting.
- Vanilla Buttercream: In a stand mixer with the paddle attachment (or using a hand mixer), beat the butter for 4 minutes until smooth and creamy. Scrape the bowl and beat for 2 more minutes.
- Add the powdered sugar in two additions, mixing well each time. Add the vanilla and milk, and continue beating until light and fluffy.
- Scrape the bowl once more, then beat for 2 more minutes to aerate the buttercream.
- Assembling the Cake: Level the tops of the cooled cake layers if needed.
- Place one layer on a cake board or serving plate. Spread a generous amount of buttercream over the surface.
- Top with the second layer and apply a thin crumb coat around the entire cake. Finish by frosting with the remaining buttercream. Smooth or create texture with a spatula, and decorate as desired.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
