10 Inch Vanilla Cake

If you are looking to make a 10 inch vanilla cake for an event, this is the recipe for you. The cake is rich, flavorful, and sturdy enough for tiered cake. You can use this recipe to make a 6 and 8 inch cake as well, making a delicious 3 tier cake.

Prep Time10

Cook Time45

Total Time55

Servings: Servings

Author: Carlee

Ingredients

4½ cups all purpose flour
1 Tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
½ cup unsalted butter softened
3 cups granulated sugar
1 cup vegetable oil
6 eggs large
16 ounces sour cream
2 Tablespoons vanilla extract
2 teaspoons almond extract
1 cup whole milk

Makes: 10inch round, 4inch height

US Customary - Metric

Instructions

Preheat oven to 350℉ and prepare two 10-inch cake pans.
In a medium mixing bowl, stir together 4½ cups all purpose flour, 1 Tablespoon baking powder, 2 teaspoons baking soda, and 1 teaspoon salt. Set aside.
In your mixer, cream together ½ cup unsalted butter and 3 cups granulated sugar.
Add 1 cup vegetable oil and beat on high for 1 minute. The mixture should be white and fluffy.
Add 6 eggs, one at a time. Mixing after each addition.
Stir in 16 ounces sour cream, 2 Tablespoons vanilla extract, and 2 teaspoons almond extract.
Add half of the flour mixture, mixing until just combined. Then stir in 1 cup whole milk, followed by the remaining flour mixture.
When the batter is uniform, spoon it into the prepared cake pans. Bang them on the counter a couple of times to remove any large air bubbles.
Bake for 42-47 minutes. A toothpick inserted in the center should come out with just a couple of wet crumbs.
Cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
Either frost or wrap in plastic wrap once cooled. If not decorating within 1 day, freeze until ready to decorate.

Notes

It takes about 6 cups of frosting to frost this cake. A recipe that uses 2 cups of butter/shortening and about 2 pounds of powdered sugar should be perfect. I used not 1 recipe of not too sweet buttercream for each cake. Make a little bit extra if you want to pipe on decorations.
Feel free to play with different frosting flavors, just shoot for about 6 cups of frosting.
To bake this recipe in 6 and 8 inch tiers, follow the recipe as written. Put about 2.5 cups of batter in the prepared 6-inch pans and about 5.5 cups of batter in the 8 inch pans. Bake the 6-inch cakes for 32-35 minutes and the 8-inch cakes for 40-45 minutes.
For a spice cake, stir in a couple teaspoons of cinnamon, a teaspoon of nutmeg, a teaspoon of ginger, and a teaspoon of cloves or allspice.

Nutrition

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