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The Most Amazing Classic Vanilla Cake

Servings 20 cm round cake pan
Author נטלי


For the vanilla cake:

  • 150 grams (3/4 cup) soft butter
  • 200 grams (1 cup) sugar
  • 2 tsp. vanilla extract or 1 teaspoon vanilla paste
  • ½ teaspoon salt
  • 45 ml. (3 tbsp.) vegetable oil
  • 4 large eggs at room temperature
  • 200 ml. (1 cup) sour cream
  • 125 ml. (1/2 cup) milk
  • 315 grams (2 ¼ cups) all-purpose flour
  • 15 grams (3 tsp.) baking powder

For mascarpone vanilla cream:

  • 225 grams (1 pack) mascarpone cheese, at room temperature
  • 60 grams (1/2 cup) powdered sugar
  • 2 tsp. vanilla extract or 1 teaspoon vanilla paste
  • 375 ml. (1 ½ cups) whipping cream, very cold


Vanilla cake:

  1. Preheat the oven to 170 Celsius degrees and grease the pan well.
  2. In a mixer bowl with a paddle attachment, put butter, sugar, vanilla and salt and mix at high speed until a soft, uniform creamy mixture is obtained.
  3. Scrape down the sides of the bowl with a spatula and add in the oil and one egg. Mix until combined.
  4. Add the remaining eggs one at a time, mixing between additions until fully incorporated.
  5. Add sour cream, milk and about 1/2 of the flour and mix until almost uniform.
  6. Add the remaining flour and baking powder and mix until you get a uniform batter.
  7. Pour the batter into the pan and straighten the top with a palate knife.
  8. Bake the cake for 45-55 minutes or until the cake is golden, swollen and set to the touch, and a skewer inserted in its center comes out with moist crumbs.
  9. Cool completely before decoration.

Mascarpone vanilla cream:

  1. In a mixer bowl with a whipping attachment whip mascarpone cheese, powdered sugar and vanilla at medium speed until you get a uniform mixture.
  2. Increase the speed of the mixer and add in the whipping cream in a thin stream while whipping. Continue to whip until you get a very firm vanilla cream.

Assemble the cake:

  1. Straighten the top of the cake with a knife.
  2. Cut the cake into 2 equal layers.
  3. Place the first layer on a serving plate, and pour about 1/3 of the cream. Flatten the cream in a uniform layer with a palate knife.
  4. Place the second layer of cake on top of the cream and gently press it down to stick.
  5. Cover the top and sides of the cake with the rest of the vanilla cream and decorate with piped vanilla cream if desired.

Recipe Notes

  • You can also bake the cake in 2 separate molds instead of cutting it after baking. The baking time of each layer separately will be shorter.
  • The cake is very tasty even without the cream, but it certainly adds to it a more festive appearance and rich taste.
  • The cake is kept in a closed container in the refrigerator for up to 5 days.
  • It is recommended to remove it from the fridge about half an hour before serving to room temperature for ideal texture.
  • You can also add to the cake additional flavors such as coffee, cinnamon, etc. according to personal taste.
  • You can also bake the cake in a 24cm round cake pan in one shorter layer and only coat it with vanilla cream on the top and sides.