Are you looking for the most delicious vanilla cake recipe with a fresh strawberry filling? This moist vanilla cake recipe is absolutely perfect for any occasion! As someone who has tested countless cake recipes, I can honestly say this easy moist vanilla cake recipe hits all the right notes – soft, fluffy texture with a delicate vanilla flavor, complemented by a sweet-tart strawberry filling that’ll make your taste buds dance! 🍓🍰 Whether you’re celebrating a birthday or just craving something sweet, this homemade moist vanilla cake recipe is guaranteed to impress!
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 30 minutes | 45-50 minutes | 2 hours | 10-12 slices | Intermediate |
My Journey to the Perfect Vanilla Cake Recipe
I still remember the first time I attempted to make a vanilla cake recipe from scratch. It was for my sister’s birthday, and let’s just say it turned out… interesting. 😅 The cake was dense and dry – definitely not the moist fluffy vanilla cake I had envisioned! After many trials (and even more errors), I finally perfected this best vanilla cake recipe that’s consistently moist and fluffy. What makes this recipe special is the balance of ingredients – sour cream for moisture, butter for flavor, and the perfect amount of sugar. This vanilla cake recipe using butter creates the most amazing texture that pairs perfectly with the fresh strawberry filling. Every time I make this cake for friends and family, they can’t believe it’s homemade! 🥰
Why You’ll Love This Moist Vanilla Cake Recipe 💕
This isn’t just any simple vanilla cake recipe – it’s about to become your new favorite! Here’s why you’ll absolutely love it:
- 🍰 Super moist texture that stays soft for days
- 🥄 Easy to make even if you’re a beginner baker
- 🍓 Perfect balance of sweet cake with tangy strawberry filling
- 🎂 Versatile recipe for birthdays, celebrations, or just because!
- 😋 Light and fluffy crumb that melts in your mouth
- 👩🍳 Impressive results that look like they came from a bakery
- 🧁 Works beautifully as a layer cake, sheet cake, or cupcakes
Ingredients You’ll Need
For the Moist Vanilla Cake:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter (room temperature)
- Granulated sugar
- Eggs (room temperature)
- Vanilla extract
- Sour cream
- Milk
- Vegetable oil
For the Strawberry Filling:
- Fresh or frozen strawberries
- Granulated sugar
- Lemon juice
- Cornstarch
- Water
- Optional: red food coloring
For the Frosting (Choose One):
- Cream cheese frosting ingredients
- Whipped cream frosting ingredients
- Cool Whip frosting ingredients
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
Possible Substitutions
| Ingredient | Possible Substitution | Notes |
|---|---|---|
| Sour cream | Full-fat yogurt | Will maintain moisture |
| Vegetable oil | Canola oil | Similar neutral flavor |
| Fresh strawberries | Frozen strawberries | Thaw before using |
| Unsalted butter | Salted butter | Reduce added salt |
| All-purpose flour | Cake flour | For even softer texture |
| Dairy milk | Plant-based milk | For dairy-free option |
Equipment You’ll Need
| Equipment | Purpose | Recommendation |
|---|---|---|
| 8-inch round cake pans | For baking cake layers | Use high-quality, even-heating pans |
| Stand mixer or hand mixer | For mixing batter and frosting | Either works well |
| Mixing bowls | For combining ingredients | Have multiple sizes ready |
| Measuring cups and spoons | For accurate measurements | Precise measuring ensures success |
| Saucepan | For cooking strawberry filling | Medium size is ideal |
| Potato masher | For crushing strawberries | Optional but helpful |
| Spatula | For spreading frosting | Offset spatula works best |
| Cooling rack | For cooling cakes | Prevents soggy bottoms |
| Piping bag and tips | For decorative frosting | Optional for fancy finishing |
| Cake leveler or serrated knife | For evening cake tops | For professional-looking layers |
Step-by-Step Instructions for the Perfect Vanilla Cake with Strawberry Filling
Making the Strawberry Filling (Make This First):
- Prepare the strawberries: Add 3 cups of chopped strawberries to a saucepan. If using frozen berries, thaw them first.
- Add sweeteners and acid: Mix in ½ cup of sugar and 1 tablespoon of lemon juice. Stir to combine, ensuring the sugar begins to dissolve.
- Cook the mixture: Heat on medium, stirring constantly until the sugar completely dissolves. Use a potato masher to gently break down some of the strawberries.
- Create the thickener: In a separate bowl, mix ¼ cup warm water with 2½ tablespoons cornstarch until fully dissolved with no lumps.
- Thicken the filling: Bring strawberry mixture to a simmer, then add the cornstarch mixture. Continue stirring for about a minute until the filling thickens noticeably.
- Cool completely: Remove from heat and let cool completely before transferring to an airtight container. Refrigerate until ready to use.
PRO TIP: For a brighter red color, add a drop of red food coloring to the strawberry filling after removing from heat. This is optional but makes for a more vibrant presentation!
Making the Vanilla Cake:
- Prepare your oven and pans: Preheat your oven to 325°F (165°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together 2⅔ cups all-purpose flour, ½ teaspoon baking soda, 1½ teaspoons baking powder, and ½ teaspoon salt. Set aside.
- Mix wet ingredients: In another bowl, combine 2 tablespoons vegetable oil, 1 cup sour cream, ½ cup milk, and 2 teaspoons vanilla extract. Whisk until smooth.
- Cream butter and sugar: In a large mixing bowl, beat 1 cup room temperature unsalted butter with 2 cups sugar for several minutes until light and fluffy.
- Add eggs: Add 3 eggs one at a time, mixing after each addition just until incorporated. Don’t overmix!
- Combine everything: Alternately add the dry ingredients and wet ingredients to the butter mixture, starting and ending with the dry ingredients (⅓ dry, ½ wet, ⅓ dry, ½ wet, ⅓ dry). Mix until just combined after each addition.
- Bake the cakes: Divide the batter evenly between the prepared pans, smoothing the tops. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
- Cool properly: Let cakes cool in pans for 10 minutes, then transfer to a cooling rack to cool completely.
PRO TIP: Don’t overmix your batter after adding the flour, as this can create a tough, dense cake. Mix just until the ingredients are combined for the most tender result.
Pro Tips for Perfect Moist Vanilla Cake with Strawberry Filling 👩🍳
- 🌡️ Room temperature ingredients are crucial! Cold ingredients don’t blend properly and affect texture
- 🧁 Don’t overmix the batter after adding flour – this develops gluten and creates a tough cake
- 🕰️ Make the strawberry filling a day ahead so it can fully set and develop flavor
- 🌡️ Bake at 325°F instead of 350°F for a more evenly baked, moist cake
- 🧊 Chill your cake layers before frosting to prevent crumbs and make decorating easier
- 🍰 Use a cake dam of frosting around the edge before adding strawberry filling to prevent leakage
- 📏 Measure your flour correctly by spooning it into measuring cups rather than scooping directly from the container
Serving Suggestions and Storage Tips
This moist vanilla cake with strawberry filling is a showstopper on its own, but there are so many ways to serve and enjoy it! For a classic presentation, serve a slice with a dollop of additional whipped cream and a fresh strawberry on top. If you’re feeling fancy, pair it with a scoop of vanilla ice cream for an extra-special dessert experience.
For storage, this cake will stay fresh and moist at room temperature in an airtight container for up to 2 days. If you’ve used cream cheese frosting, it’s best to refrigerate the cake. Just be sure to let it come to room temperature before serving for the best texture and flavor experience.
Want to make this cake ahead of time? You have options! The unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 2 months. The strawberry filling can be made up to 5 days in advance and stored in the refrigerator. For a fully assembled cake, you can refrigerate it for 3-4 days, though the texture is best within the first 48 hours.
If you have leftovers (though that’s rarely an issue with this delicious cake!), individual slices can be wrapped and frozen for quick dessert emergencies! Just thaw at room temperature for about an hour before enjoying.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 380 |
| Total Fat | 18g |
| Saturated Fat | 11g |
| Cholesterol | 95mg |
| Sodium | 220mg |
| Total Carbohydrates | 52g |
| Dietary Fiber | 1g |
| Sugars | 35g |
| Protein | 4g |
This homemade vanilla cake recipe does contain sugar and butter, but it also provides some nutritional benefits! The strawberry filling contains vitamin C and antioxidants from the fresh berries. 🍓 You can make this recipe a bit healthier by using reduced-fat sour cream and milk, though the texture may be slightly different. For special diets, check out possible substitutions in the table above!
The Best Moist Vanilla Cake with Strawberry Filling
Equipment
- 8-inch round cake pans (2)
- Stand mixer or hand mixer
- Mixing bowls
- Measuring Cups and Spoons
- Saucepan
- Potato masher
- Spatula
- Cooling rack
- Piping bag and tips (optional)
Ingredients
For the Vanilla Cake
- 2⅔ cups All-purpose flour
- 1½ teaspoons Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup Unsalted butter room temperature
- 2 cups Granulated sugar
- 3 large Eggs room temperature
- 2 teaspoons Vanilla extract
- 1 cup Sour cream
- ½ cup Milk
- 2 tablespoons Vegetable oil
For the Strawberry Filling
- 3 cups Fresh or frozen strawberries thawed
- ½ cup Granulated sugar
- 1 tablespoon Lemon juice
- 2½ tablespoons Cornstarch
- ¼ cup Water
- Optional: Red food coloring
For the Frosting (Choose One)
- Cream cheese frosting
- Whipped cream frosting
- Cool Whip frosting
Instructions
Preparing the Strawberry Filling
- In a saucepan, combine 3 cups of chopped strawberries, ½ cup sugar, and 1 tablespoon lemon juice. Stir well.
- Cook over medium heat, stirring constantly until the sugar dissolves.
- Smash some strawberries with a potato masher for a chunky texture.
- In a separate bowl, mix ¼ cup warm water with 2½ tablespoons cornstarch until smooth.
- Bring the strawberry mixture to a simmer, then stir in the cornstarch mixture. Cook until thickened for about a minute.
- Remove from heat and let cool completely.
Making the Vanilla Cake
- Preheat the oven to 325°F (165°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together 2⅔ cups all-purpose flour, ½ teaspoon baking soda, 1½ teaspoons baking powder, and ½ teaspoon salt. Set aside.
- In a separate bowl, mix 2 tablespoons vegetable oil, 1 cup sour cream, ½ cup milk, and 2 teaspoons vanilla extract until smooth.
- In a large mixing bowl, cream 1 cup room temperature unsalted butter with 2 cups sugar until light and fluffy.
- Add in 3 eggs, one at a time, mixing after each addition.
- Alternate adding the dry ingredients and wet ingredients to the butter mixture, starting and ending with dry ingredients, mixing just until combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 45-50 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
Assembling the Cake
- Place one cake layer on a serving plate and add a dam of frosting around the edges.
- Spread a layer of cooled strawberry filling in the center.
- Top with the second cake layer.
- Frost the top and sides of the cake with your chosen frosting.
Video
Notes
Prepare the strawberry filling a day in advance for enhanced flavor.
Store any leftovers in an airtight container; the cake remains fresh for up to 2 days at room temperature, or 3-4 days in the refrigerator.
For added flavor, consider using a mixture of different fresh fruits in the filling.
Related Recipes You’ll Love
If you enjoy this moist vanilla cake with strawberry filling, you’ll definitely want to try these other delicious recipes! My Vanilla Cupcakes with Strawberry Buttercream uses the same cake base but in a convenient single-serving form. For a different fruit twist, try my Lemon Blueberry Layer Cake which has a similar moisture level but with bright citrus notes. And for chocolate lovers, my Chocolate Cake with Raspberry Filling follows a similar concept but with rich chocolate flavor! These recipes all follow my tested techniques for creating super moist, delicious cakes that will impress your family and friends!
What did you think of this recipe? I’d love to see your creations! Take a photo and share it in the comments below! ❤️
Essential Tools for Baking Success
Must-Have Items for This Recipe:
| Tool | Why It’s Important | Recommended Option |
|---|---|---|
| Quality cake pans | Even baking, easy release | USA Pan 8-inch Round Cake Pans |
| Stand mixer | Proper creaming of butter and sugar | KitchenAid Artisan 5-Qt Stand Mixer |
| Digital kitchen scale | Accurate measurements | OXO Good Grips Food Scale |
| Cake leveler | Professional-looking layers | Wilton Cake Leveler |
| Offset spatula | Smooth, even frosting | Ateco Offset Spatula |
Having the right tools makes baking this moist vanilla cake recipe so much easier! I particularly recommend investing in good quality cake pans – they make a huge difference in how evenly your cakes bake.
Frequently Asked Questions
Can I make this vanilla cake in advance?
Absolutely! This moist vanilla cake recipe is perfect for making ahead. You can bake the cake layers up to 2 days in advance and store them wrapped tightly at room temperature. The strawberry filling can be made up to 5 days ahead and kept refrigerated. I actually recommend making the filling a day ahead so it can set properly. Just assemble everything on the day you plan to serve for the freshest result!
Why is my vanilla cake dry instead of moist?
The most common reasons for a dry cake are overmixing the batter, overbaking, or incorrect measurements. This easy moist vanilla cake recipe includes sour cream and oil specifically to create moisture. Make sure you’re measuring your flour correctly (spoon into measuring cups, don’t pack it), mixing just until ingredients are combined, and checking for doneness early – when a toothpick comes out with a few moist crumbs. Another tip: bake at 325°F instead of higher temperatures for more even baking.
Can I use cake flour instead of all-purpose flour?
Yes! Cake flour can make this vanilla cake recipe even more tender and soft. To substitute, use 3 cups of cake flour instead of 2⅔ cups all-purpose flour. The lower protein content in cake flour will give you an extra tender crumb, though the cake may be slightly more delicate when handling.
Can I make this vanilla cake dairy-free?
You can adapt this recipe to be dairy-free by using plant-based butter, plant-based milk, and a dairy-free sour cream alternative (like coconut yogurt). The texture might be slightly different, but you’ll still get a delicious dairy-free moist vanilla cake. The strawberry filling is naturally dairy-free!
How do I prevent my strawberry filling from making my cake soggy?
Great question! The key is making sure your strawberry filling is properly thickened with cornstarch and completely cooled before using. Also, create a “dam” of frosting around the edge of your cake layer before adding the filling – this contains the moisture. Finally, don’t add too much filling – a thin layer is all you need for amazing flavor without risking sogginess.
Final Thoughts on This Delicious Moist Vanilla Cake Recipe
I truly hope you love this moist vanilla cake recipe with strawberry filling as much as I do! 🥰 Baking this cake always fills my home with the most wonderful aroma, and the joy it brings to those who taste it is absolutely priceless. Whether it’s for a special occasion or just because you deserve a treat, this cake is sure to bring smiles all around.
So, what are you waiting for? Grab your ingredients, roll up your sleeves, and let’s bake this best vanilla cake together! Don’t forget to Pin this recipe to your favorite Pinterest board so you can easily find it again. And once you’ve baked it, I’d love to hear how it turned out—leave a comment below with your thoughts, or tag me on social media with a photo of your beautiful creation. Let’s spread the joy of baking, one slice at a time! 🍰💕
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