There’s nothing quite as classic or as satisfying as a slice of fluffy vanilla cake with tall, beautiful layers. This High Volume Vanilla Cake is everything you could ever want in a homemade cake: soft, tender crumb, irresistible vanilla flavor, and a show-stopping height that makes it perfect for any celebration. Picture each layer holding up like a dream, ready to be stacked high with your favorite frosting. It’s the kind of cake that makes birthdays feel extra special, weddings even more elegant, and a simple Tuesday afternoon suddenly feel like a party.

Why You’ll Love High Volume Vanilla Cake Tall & Fluffy Layers

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re baking for a milestone celebration, a casual get-together, or simply because you’re craving a beautiful cake, this one fits the bill every time. Here’s why it’s a favorite:
Versatile: Ideal for weddings, birthdays, or as a base for any layer cake creation.
Budget-Friendly: Simple pantry staples transform into a stunning bakery-style cake.
Quick and Easy: Straightforward steps make it accessible, even for beginners.
Customizable: Add extracts like almond or lemon, or fold in sprinkles or berries for your own twist.
Crowd-Pleasing: With its light crumb and rich vanilla flavor, everyone at the table will be going back for seconds.

Ingredients in High Volume Vanilla Cake Tall & Fluffy Layers

Here’s the magic of this cake it’s made with simple ingredients that yield bakery-quality results. Let’s break it down:
All-Purpose Flour: Creates the structure and allows for those beautifully tall layers.
Baking Powder & Baking Soda: Essential for that high, fluffy rise.
Sugar: Sweetens the cake and helps tenderize the crumb.
Butter: Adds richness and moisture, making each bite melt-in-your-mouth delicious.
Eggs: Bind everything together and add volume.
Vanilla Extract: The star flavor of this cake, so be generous with a high-quality extract.
Milk: Keeps the batter light and airy while adding moisture.
Sour Cream or Yogurt: Gives the cake tenderness and a subtle tang that balances the sweetness.

Instructions

Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Preheat your oven to 350°F (175°C) and prepare three 8-inch cake pans by greasing and lining with parchment paper.
Combine Ingredients: Whisk together flour, baking powder, baking soda, and salt in one bowl. In another, beat butter and sugar until light and fluffy, then add eggs one at a time, followed by vanilla.
Prepare Your Cooking Vessel: Gradually add dry ingredients to the butter mixture, alternating with milk and sour cream, beginning and ending with dry ingredients.
Assemble the Dish: Divide the batter evenly among the prepared pans, smoothing the tops with a spatula.
Cook to Perfection: Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Finishing Touches: Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Serve and Enjoy: Frost with your favorite buttercream, whipped cream, or ganache, and watch those tall layers shine.

Nutrition Facts

Servings: 12
Calories per serving: 360

Preparation Time

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

How to Serve High Volume Vanilla Cake Tall & Fluffy Layers

This cake is a blank canvas for your creativity. Serve it simply with a layer of vanilla buttercream or take it over the top with fruit fillings, chocolate ganache, or even a drizzle of caramel. Pair each slice with a cup of coffee, tea, or a cold glass of milk for a comforting treat.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:
Use room-temperature butter and eggs for a smoother batter and better rise.
Don’t overmix the batter; this keeps the crumb tender and fluffy.
Level the cake layers with a serrated knife before stacking for a professional finish.
If making ahead, wrap cooled layers tightly and freeze until ready to frost.

FAQ’s

Can I use cake flour instead of all-purpose flour?
Yes, cake flour will make the cake even softer and lighter.
Can I bake this cake in two larger pans instead of three?
You can, but adjust the baking time and keep an eye on doneness.
Can I make this cake ahead of time?
Yes, bake and wrap the layers in plastic wrap, then freeze for up to 2 months.
Do I need to refrigerate the finished cake?
Only if your frosting requires it; otherwise, store at room temperature for up to 3 days.
Can I turn this recipe into cupcakes?
Absolutely! Bake for 18–20 minutes at the same temperature.
Can I add other flavors?
Yes, almond extract, lemon zest, or even a swirl of chocolate makes it unique.
How do I prevent my cake from doming?
Bake at a consistent temperature and use baking strips for even layers.
Can I use buttermilk instead of milk and sour cream?
Yes, buttermilk gives a great flavor and keeps the cake tender.
Can I frost this cake with whipped cream?
Yes, but keep it refrigerated if using whipped cream frosting.
Can I reduce the sugar?
You can, but it may affect the texture and flavor slightly.

CONCLUSION

This High Volume Vanilla Cake with Tall & Fluffy Layers is a true showstopper. Its soft, airy crumb and classic vanilla flavor make it the ultimate centerpiece for any celebration. Whether you’re stacking it high with buttercream or keeping it simple with a dusting of powdered sugar, this cake is guaranteed to impress. One bite and you’ll see why it’s a must-have recipe in every baker’s collection.

High Volume Vanilla Cake Tall & Fluffy Layers

Author: Charlotte
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes
Yield: Three 8-inch layers 1x
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This High Volume Vanilla Cake delivers ultra-tall, fluffy layers with a tender crumb and rich vanilla flavor. Perfect for layer cakes, special celebrations, and decorating, it’s a bakery-style recipe designed to rise beautifully every time.

Ingredients

Scale

3 3/4 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
2 1/2 cups granulated sugar
6 large eggs
1 tbsp pure vanilla extract
1 1/2 cups whole milk, room temperature
1/2 cup sour cream, room temperature

Instructions

Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3–5 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a small bowl, combine the milk and sour cream.
With the mixer on low, alternately add the flour mixture and milk mixture to the batter, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.
Divide the batter evenly among the prepared pans. Tap each pan lightly on the counter to release air bubbles.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting or assembling.

Notes

Use room temperature ingredients to ensure even mixing and a consistent rise.
For extra flavor, add a tablespoon of vanilla bean paste or seeds from one vanilla pod.
This recipe can be doubled for larger tiered cakes or halved for a smaller yield.
Wrap and freeze the layers ahead of time for easier decorating and assembly.