Ina Garten vanilla cake recipe delivers rich flavor and soft texture using simple ingredients like butter, eggs, flour, and vanilla.
This ina garten vanilla cake recipe turns out incredibly moist and tender every time, making each slice a sweet reward. I made this Ina Garten vanilla cake recipe because I craved something classic and satisfying.
I’ve baked Ina Garten vanilla cake recipe three times already, each time better than before. I saw it once on a food show and got inspired instantly to try it at home.
I will now guide you through every step of making ina garten vanilla cake recipe just how it should be honest, rich, and truly unforgettable.
About This Recipe
This Ina Garten vanilla cake recipe delivers a rich, homemade dessert using everyday ingredients like butter, sugar, eggs, sour cream, and real vanilla.
The cake turns out soft, moist, and light, with a smooth, tender crumb. A small amount of cornstarch gives it a bakery-style texture, while the sour cream keeps it soft and fresh.
The frosting is creamy and fluffy, made by blending butter, powdered sugar, vanilla, and a little cream until smooth.
This ina garten vanilla cake recipe is a go-to for celebrations or any day you want something sweet from scratch. Simple steps and familiar ingredients bring beautiful results every time.
How To Prepare Ina Garten Vanilla Cake Recipe?
To make Ina Garten vanilla cake perfectly, I’ll guide you step-by-step with clear instructions and helpful tips. I’ll also share the kitchen tools that make baking easier, though you don’t need every single one to succeed.
Use what you have, follow the steps, and enjoy baking a moist, delicious vanilla cake everyone will love.
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Yield: 12 servings
Kitchen Utensils
- Stand mixer or hand mixer
- Mixing bowls
- Rubber spatula
- Measuring cups & spoons
- 2 x 9-inch round cake pans
- Parchment paper
- Cooling rack
- Offset spatula (for frosting)
Ingredients
For the Cake:
- 18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
- 3 cups granulated sugar
- 6 extra-large eggs, at room temperature
- 1 cup (8 oz) sour cream, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1/3 cup cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
For the Vanilla Frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 2–3 tablespoons heavy cream
- 2 teaspoons vanilla extract
Instructions
1. Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. Lightly flour the sides to prevent sticking.
2. In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the room temperature butter and granulated sugar on medium-high speed for 3–5 minutes, until the mixture is light, fluffy, and pale in color.
3. With the mixer on low speed, add the eggs one at a time, mixing well after each addition. Add in the vanilla extract. Scrape down the sides of the bowl to ensure everything is fully incorporated.
4. Blend in the sour cream on medium speed until the batter is smooth and creamy. This adds moisture and richness to the cake.
5 In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt. With the mixer on low, slowly add the dry mixture to the wet ingredients in batches, mixing until just combined. Don’t overmix stop as soon as the flour disappears.
6. Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
7. For the frosting, beat the softened butter on medium speed until smooth and creamy (about 2 minutes). Gradually add the powdered sugar, one cup at a time, mixing on low. Add in the heavy cream and vanilla extract, then increase the speed and beat for 3–5 minutes until the frosting is light and fluffy.
8. Once the cakes are fully cooled, spread a generous layer of frosting on the first cake, place the second cake on top, and frost the top and sides. Use an offset spatula for a smooth finish.
Notes:
All ingredients should be at room temperature to ensure a smooth, even batter. Cornstarch gives the cake a fine, tender crumb don’t skip it.
You can add a touch of almond extract or a layer of fresh berries between the cake layers for variation. This cake also freezes well if wrapped tightly.
Nutrition Facts Of Ina Garten Vanilla Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 615 |
| Fat | 33g |
| Saturated Fat | 20g |
| Carbohydrates | 76g |
| Sugar | 55g |
| Protein | 6g |
| Sodium | 310mg |
Why Peoples Like Ina Garten Vanilla Cake Recipe?
People like ina garten vanilla cake recipe because it delivers consistent, bakery-quality results using simple, familiar ingredients.
The cake turns out incredibly moist, tender, and full of rich vanilla flavor that feels both comforting and elegant. It’s easy to follow, even for beginner bakers, yet the outcome always looks and tastes impressive.
The texture is soft but holds together perfectly for slicing and layering. Her use of sour cream and real butter adds depth and richness without making the cake heavy.
Whether for celebrations or everyday treats, people trust this ina garten vanilla cake recipe because it never disappoints and always brings compliments.
How To Decorate And Serve
To decorate this ina garten vanilla cake recipe, start by leveling the cake layers with a serrated knife so they stack evenly. Apply a thin crumb coat of frosting all over the cake to seal in crumbs, then chill it for about 20 minutes to set.
After that, spread a thicker layer of frosting smoothly over the top and sides using an offset spatula. For a simple touch, use a piping bag to add decorative borders or rosettes around the edges.
You can also garnish with fresh berries, edible flowers, or sprinkles for extra flair. Serve the ina garten vanilla cake recipe on a pretty platter, slicing with a sharp knife for clean, beautiful pieces.
Tips And Tricks
1. Make sure butter, eggs, and sour cream are at room temperature for better blending and smoother batter.
2. Use a spoon to fill the measuring cup with flour, then level it off to keep the cake light and fluffy.
3. Combine the dry ingredients by sifting or whisking to ensure even distribution.
4. Mix the batter gently after adding flour to avoid making the cake dense or tough.
5. Grease your cake pans well and use parchment paper on the bottom to help remove the cakes easily.
6. Allow the cake layers to cool completely before applying frosting to keep the icing stable and neat.
Is Ina Garten Vanilla Cake Recipe Best Comfortable Food?
Ina Garten vanilla cake recipe is often considered one of the best comfort foods. The cake’s soft, moist texture combined with rich buttery flavors provides a soothing and satisfying experience.
Its classic vanilla taste feels familiar and nostalgic, evoking memories of homemade treats and special family moments. The creamy frosting adds an extra layer of indulgence that makes each bite feel rewarding.
Because it’s simple yet elegant, this cake brings comfort through both flavor and the joy of baking, making it a favorite dessert for many looking to enjoy a comforting, homemade sweet.
Personal Touch or Story.
Making ina garten vanilla cake recipe reminded me of baking with my family during childhood. The warmth of the kitchen and the sweet scent of vanilla filled the air as I carefully followed each step.
Sharing the finished cake brought smiles and happy memories around the table. This recipe quickly became a favorite, connecting me to those special moments and creating new ones to cherish forever.
How Do I Store This Cake?
Store Iina garten vanilla cake recipe by covering it loosely with plastic wrap or placing it in an airtight container to keep it moist. Keep the cake refrigerated if it has frosting, especially buttercream, to maintain freshness.
Before serving, let it sit at room temperature for about 30 minutes to soften. This method helps preserve the cake’s flavor and texture for up to 4-5 days. For longer storage, freeze wrapped tightly.
Frequently Asked Questions
Can I substitute sour cream with Greek yogurt?
Yes, Greek yogurt can replace sour cream in equal amounts. It adds a slightly tangier flavor and keeps the cake moist and tender. Use full-fat yogurt for the best texture.
How do I check if the cake is baked through?
Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs clinging, the cake is done. Avoid waiting too long, or the cake may dry out.
Is it possible to make this cake gluten-free?
Yes, you can substitute all-purpose flour with a high-quality gluten-free flour blend. The cake might be a bit denser, but it will still taste delicious.
What is the best way to store the cake to maintain freshness?
Keep the cake covered in an airtight container or wrapped tightly in plastic wrap and store it in the refrigerator. This preserves moisture and flavor for up to five days.
Can this cake be frozen for later use?
Yes, once fully cooled and frosted, wrap the cake securely with plastic wrap and then aluminum foil. Freeze for up to three months. Thaw in the fridge overnight before serving.
Are there alternatives to the vanilla buttercream frosting?
Cream cheese frosting or a light whipped cream frosting are excellent alternatives that complement the vanilla cake’s flavor beautifully.
Conclusion
This delicious idea to make the Ina Garten vanilla cake recipe turned out to be a sweet success for me. The cake was soft, rich, and full of flavor, and I enjoyed every moment of baking and tasting it.
I followed each step carefully and found it easy to make from start to finish. I’m sure you’re inspired now, just like I was, and you’ll make this beautiful cake soon.
When you do, you’ll easily succeed and enjoy ina garten vanilla cake recipe just as much.
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Ina Garten Vanilla Cake Recipe
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Rubber spatula
- Measuring cups & spoons
- 2 x 9-inch round cake pans
- Parchment paper
- Cooling rack
- Offset spatula (for frosting)
Ingredients
For the Cake:
- 18 tablespoons 2 1/4 sticks unsalted butter, at room temperature
- 3 cups granulated sugar
- 6 extra-large eggs at room temperature
- 1 cup 8 oz sour cream, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1/3 cup cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
For the Vanilla Frosting:
- 1 cup unsalted butter softened
- 3 1/2 cups powdered sugar
- 2 –3 tablespoons heavy cream
- 2 teaspoons vanilla extract
Instructions
- Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. Lightly flour the sides to prevent sticking.
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the room temperature butter and granulated sugar on medium-high speed for 3–5 minutes, until the mixture is light, fluffy, and pale in color.
- With the mixer on low speed, add the eggs one at a time, mixing well after each addition. Add in the vanilla extract. Scrape down the sides of the bowl to ensure everything is fully incorporated.
- Blend in the sour cream on medium speed until the batter is smooth and creamy. This adds moisture and richness to the cake.
- 5 In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt. With the mixer on low, slowly add the dry mixture to the wet ingredients in batches, mixing until just combined. Don’t overmix stop as soon as the flour disappears.
- Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- For the frosting, beat the softened butter on medium speed until smooth and creamy (about 2 minutes). Gradually add the powdered sugar, one cup at a time, mixing on low. Add in the heavy cream and vanilla extract, then increase the speed and beat for 3–5 minutes until the frosting is light and fluffy.
- Once the cakes are fully cooled, spread a generous layer of frosting on the first cake, place the second cake on top, and frost the top and sides. Use an offset spatula for a smooth finish.
Notes
| Nutrition | Amounts |
|---|---|
| Calories | 615 |
| Fat | 33g |
| Saturated Fat | 20g |
| Carbohydrates | 76g |
| Sugar | 55g |
| Protein | 6g |
| Sodium | 310mg |
Hi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.