If you’re looking to make the fluffiest, most tender vanilla layer cake, this is the one. It has an incredibly pillowy, cloud-like texture with a soft, plush crumb that practically melts in your mouth—and the most beautiful vanilla bean flavor in every bite.
Have you ever made a cake, placed it in the fridge, and then pulled it out to find it’s gone dense or lost that soft texture? That often happens with butter-based cakes.
But this cake is made without butter. Instead, it uses whipped heavy cream and sour cream to create that dreamy, airy structure—and even after chilling, it comes right back to life once brought to room temperature.
It whips up in less than five minutes and is so simple to make.
I love filling and frosting it with my strawberry whipped cream—it adds a silky smooth finish and the most gorgeous touch of color.
The cream-based filling also helps lock in moisture and makes every bite feel even more tender and luxurious.
This recipe has truly become one of those cakes that app users DM me about daily—so many of you say it’s one of the best you’ve ever baked. I really hope you will love it too.
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