Vanilla Bean Cake

August 12, 2015 by Kari Karch

Look no further because I’ve got the perfectly moist and easiest cake recipe right here for you! Trust me, it will be your favorite go-to recipe on this site. Happy Eating!


preparation time
10 mins

cook time




6 eggs, room temperature

2 cup granulated sugar

1 cup vegetable oil

1 cup sour cream, room temperature

2 teaspoons lemon juice

1 vanilla bean seeds removed

3 cup flour sifted

3 teaspoons baking powder sifted

2 tablespoons butter



1. Preheat oven to 325 degrees. Butter a 10" cake pan and line the bottom and sides with parchment paper. 2. In a large mixing bowl, sift together the flour and baking powder. Set aside. 3. Using a stand mixer fitted with the whisk attachment, whip the eggs and sugar together on medium speed for 5-7 minutes until pale and fluffy. 4. In a separate large mixing bowl, combine the vegetable oil, sour cream, lemon juice, and vanilla bean paste. Whisk until combined. Note: All the ingredients should all be at room temperature to maximize flavor and combination. 5. Add the oil mixture to the sugar and eggs. 6. Add the dry ingredients to the wet ingredients in batches, mixing only until combined. Do not over mix the batter. 7. Pour the batter into the cake pan. Bake at 325 degrees for about 45 minutes, until a toothpick inserted comes out clean. Remove from the heat and allow to cool.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.