Description
Unlock the secret to the ultimate moist and flavorful vanilla cake with this incredible recipe featuring instant vanilla pudding. This easy-to-follow guide guarantees a tender crumb and rich vanilla taste every single time.
Ingredients
- 2 ½ cups (300g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) whole milk, room temperature
- ½ cup (120g) full-fat sour cream or Greek yogurt, room temperature
- 1 (3.4 oz) box instant vanilla pudding mix (Jell-O brand recommended)
Instructions
- Step 1: Prepare Pans & Preheat Oven. Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, or line with parchment paper.
- Step 2: Combine Dry Ingredients. In a medium bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
- Step 3: Cream Butter and Sugar. In a large bowl, cream softened butter and sugar with an electric mixer on medium-high speed for 3-5 minutes until light and fluffy.
- Step 4: Add Eggs and Vanilla. Beat in eggs one at a time, mixing well after each. Stir in vanilla extract.
- Step 5: Alternate Dry and Wet. In a separate bowl, whisk milk and sour cream. With mixer on low, alternately add dry ingredients and wet ingredients to butter mixture, beginning and ending with dry. Mix until just combined.
- Step 6: Fold in Pudding Mix. Gently fold the instant vanilla pudding mix into the batter until just incorporated using a spatula; do not overmix.
- Step 7: Bake Cake. Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 8: Cool Completely. Let cool in pans for 10-15 minutes, then invert onto a wire rack to cool completely before frosting.
- Prep Time: 20 mins
- Cook Time: 30-35 mins