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slice of vanilla cake with vanilla buttercream

10 Inch Cake Recipe

Bernice Baran
Three soft, moist and fluffy 10 inch layers of vanilla cake make this 10 Inch Vanilla Cake the perfect cake when you need something just a little larger to serve more friends!
4.64 from 117 votes
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Prep Time 1 hour
Cook Time 30 minutes
Additional Time 4 hours
Total Time 5 hours 30 minutes
Course Cakes
Cuisine American
Servings 28 slices
Calories 549 kcal

Ingredients
  

Vanilla Cake

  • 4 1/2 cups (540g) all-purpose flour spooned and leveled
  • 1 Tbsp + 2 tsp (17g) baking powder
  • 1 tsp salt
  • 1/2 cup (118g) unsalted butter room temperature
  • 3 cups (600g) granulated sugar
  • 1 cup (237mL) vegetable oil
  • 6 large eggs room temperature
  • 1 1/2 cups (340g) sour cream room temperature
  • 2 tbsp vanilla extract
  • 1 1/2 cup (355mL) milk room temperature

Vanilla Buttercream

  • 2 cups (454g/4 sticks) unsalted butter room temperature
  • 8 cups (960g) powdered sugar spooned and leveled
  • 1 1/2 Tbsp vanilla extract or vanilla bean paste
  • 1/2 cup (118mL) heavy whipping cream room temperature

Instructions
 

Vanilla 10 inch cake

  • Preheat the oven to 350F/177C convection (325F/163C conventional) and grease and line three 10 inch cake pans.
  • In a medium bowl, whisk together the flour, baking powder and salt until they're evenly distributed.
    4 1/2 cups (540g) all-purpose flour, 1 Tbsp + 2 tsp (17g) baking powder, 1 tsp salt
  • Place the room temperature butter and the granulated sugar in a large bowl and use an electric mixer with the whisk attachment to beat them for 1-2 minute. Add the oil and beat at full speed for another minute.
    1/2 cup (118g) unsalted butter, 3 cups (600g) granulated sugar, 1 cup (237mL) vegetable oil
  • Then add the eggs, one at a time, beating on medium speed, for a minute, until each egg is fully incorporated. Add the sour cream and vanilla extract and beat just until combined.
    6 large eggs, 1 1/2 cups (340g) sour cream, 2 tbsp vanilla extract
  • Add half of the dry ingredients to the wet ingredients, turn the mixer on low speed and then pour in the milk, followed by the rest of the dry ingredients.
    1 1/2 cup (355mL) milk
  • Distribute the batter evenly among the three cake pans, about 28oz in each, and bake for 35 minutes. When the cake is fully baked it will release itself from the edge of the pan and it will spring back when you press on the center of it.
  • Allow the cake to cool completely before frosting.

Vanilla Buttercream

  • In a large bowl or the bowl of a stand mixer, beat the butter at full speed until it's pale and fluffy, 2-3 minutes.
    2 cups (454g/4 sticks) unsalted butter
  • Add the powdered sugar and beat at low speed just until it's combined.
    8 cups (960g) powdered sugar
  • Scrape the edge of the bowl and continue beating at medium-high speed until the sugar is fully dissolved and fluffy, another 2-3 minutes.
  • Add the vanilla and turn the mixer to low-medium speed. Pour in the heavy whipping cream and mix until it's well combined. Turn the mixer up to medium-high speed for 1-3 minutes until the frosting is nice and fluffy.
    1 1/2 Tbsp vanilla extract, 1/2 cup (118mL) heavy whipping cream

Assemble

  • Use 1/2 of the buttercream to frost the first and second layers and then use 1/4 for a crumb coat.
  • Refrigerate the cake for 15-30 minutes, then use the last 1/4 of the buttercream to frost the rest of the cake.

Nutrition

Serving: 1gCalories: 549kcalCarbohydrates: 68gProtein: 4gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 14gCholesterol: 97mgSodium: 148mgFiber: 1gSugar: 52g
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