Let's Make a Golden Vanilla Cake! | Spring Favourites with Anna Olson

Recipe below, including vegan and gluten-free versions - follow along!
There’s vanilla cake, and then there’s golden vanilla cake. A buttery yellow colour hints at the moist, rich vanilla cake that isn’t at all crumbly and pairs well with just about any frosting, but a fudgy chocolate frosting has always been my favourite.
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• Recipe •
Makes one 2-layer, 9-inch/23 cm round cake
OR one 3-layer, 8-inch/20 cm roundcake
Serves 16 to 20
Prep Time: 30 minutes, plus cooling & chilling
Cook Time: 40 minutes
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• Ingredients •
(Vegan and gluten-free substitutions listed after directions)
Cake:
2½ cups (325 g) cake and pastry flour
1¾ cups (350 g) granulated sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (115 g) unsalted butter, room temperature, cut in pieces
1¼ cups (310 mL) buttermilk
¼ cup (60 mL) vegetable oil
4 large eggs, room temperature
1 large egg yolk
1 Tbsp (15 mL) vanilla extract
Frosting:
¾ cup (175 g) unsalted butter, cut in pieces
4 oz (120 g) semisweet couverture/baking chocolate, chopped
3 cups (390 g) icing sugar
½ cup (60 g) cocoa powder
1 cup (250 mL) full-fat sour cream
2 tsp vanilla extract
Pinch of fine salt
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• Directions •
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23 cm) or three 8-inch (20 cm) cake pans. Line bottoms with parchment and dust sides with flour, tapping out any excess.
2. Sift flour, sugar, baking powder, baking soda and salt into large bowl, or bowl of a stand mixer with paddle attachment. Mix in butter at medium-low speed, until no longer visible.
3. Whisk buttermilk, oil, eggs, egg yolk and vanilla in a separate bowl, then add to flour mixture. Mix at low speed until roughly combined, then increase speed to medium, until batter is creamy. Pour batter into pans, and tap pans to knock out air bubbles. Bake for 30 to 35 minutes, until a tester inserted in the cake's centre comes out clean.
4. Cool pans on a rack for 20 minutes, then tip the cake onto the rack to cool completely before frosting. Cake layers can be made a day ahead, wrapped individually and left on the counter before assembling, or frozen up to 3 months before thawing on the counter.
5. For the frosting, place butter and chocolate in a metal bowl and set over a pot of gently simmering water, stirring gently until melted. Set aside (but you will want to use it warm).
6. Sift together icing sugar and cocoa powder. Add half of this mixture to melted chocolate if using electric beaters, or transfer the chocolate and half the icing sugar-cocoa mixture to the stand mixer bowl. Beat at medium-low speed to combine (it will be thick). Add sour cream, vanilla and salt and blend at medium speed until smooth. Add remaining icing sugar-cocoa mixture and beat at low speed until combined, then increase speed to medium until frosting holds its shape.
7. Chill frosting for at least 2 hours (or up to 4 days in a refrigerated aiurtight container) before assembling cake.
8. Place one cake layer on a cake platter or wheel and spread a thick, even layer of fudge frosting. Top with the second cake layer, and spread frosting generously across the top and over the edges. Spread frosting on sides so that it meets the edges, and smooth it out (this helps create a precise and even edge). Once frosting is evenly applied, use your palette knife to create swirls, for an inviting look. Chill cake uncovered until ready to serve.
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• Gluten-free and vegan options •
Gluten-free:
Replace the 2½ cups (325 g) cake and pastry flour with 1⅔ cups (220 g) brown rice flour mixed with ½ cup + ⅓ cup (100 g) tapioca starch and 1½ tsp xanthan gum. Bake, assemble and eat the cake within a day of baking (or else bake, cool and freeze layers, thawing on the counter before frosting), as some gluten-free cakes get sticky on the surface after a day. The frosting is gluten-free.
Vegan:
Replace butter with dairy-free margarine, and replace buttermilk with oat or almond milk and add 1 Tbsp (15 mL) lemon juice. Replace four eggs and one egg yolk with 9½ oz (270 g) silken tofu, well beaten. The cake will be less golden due to the lack of eggs, but the texture is nice and moist and the flavour, delicious.
For a vegan chocolate frosting option:
1 cup (225 g) vegan “butter”, slightly softened
3½ cups (455 g) icing sugar (certified vegan, if needed)
½ cup (60 g) Dutch process cocoa powder, sifted
¼ tsp fine salt
3 Tbsp (45 mL) oat or almond milk
2 tsp vanilla extract
Using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter at high speed for 2 minutes, until fluffy. Add half of the icing sugar and beat, starting at low speed and increasing to high, stopping to scrape the bowl once or twice. Add remaining icing sugar, cocoa powder and salt, and beat again at low speed, then increase to high, scraping the bowl once or twice. Add milk and vanilla and beat at low speed, then increase to high. Beat for 3 to 4 minutes until fluffy and frosting holds its shape.

[@andreasuper267]

i used to watch bake with anna olson when i was a kid. you’re the reason why i love the idea of baking!

[@anacarmes]

I am a professional baker and when I need a new recipe I come to check her because they are super consistent, I love she is uploading new content, informational and fun to watch 🥰

[@averageoptions]

Watching you bake always warms my heart.

[@sabashaikh563]

I just love trying your recipes love it

[@khatunsargsyan7193]

You do a wonderful clean neat job and even keep your explanation simple

[@MercyBaloyi-b6s]

Johannesburg South Africa looks great 🎉

[@medihakaya4593]

Lovely! Pistachio green suits you so well Anna. ❤❤

[@donnacardillo8304]

Your recipes are awesome!🎉🎉🎉

[@sngs9565]

You are the Best, Anna! 😀🙏🥳👏

[@CP-os1pc]

Have not seen Anna in a very long time 👍

[@govindagovindaji4662]

11:26 Oh, Yum is right~!! Can't wait to try this. I find less risk of pulling the cake by allowing the icing to warm up a tad before icing. I just check and stir every so many minutes until it is my desired consistency to spread.

[@kimhollenbeck1308]

Wow Anna Olson your golden vanilla cake looks so good and tasty,your recipe looks so easy to make at home.I watch your videos and then copy down some of your recipes that are easy to make at home.I only have one regular cake pan but no spring form pans,in order for me to make your cake I will have to go buy your pans,go grocert shopping and then make your cake soon

[@fooofa.bin.h6783]

It looks so delicious 😋 😍

[@MealtimeWithDideeOfficial]

Yes it does 😋

[@lizoconnor2752]

I love your channel!

[@queenbee3647]

I want cake for breakfast!

[@alexvillamizar8761]

Looks delicious, Definitely I’ll do it❤

[@MealtimeWithDideeOfficial]

Yes 🤤

[@gursuoktem5320]

have so good times as you wish… ‘Merhaba’ from İstanbul… Thanks Olson.💜

[@mmakomanyatja5213]

South Africa many thanks Anna bless to your family

[@LoneWombat2126]

I use a paddle attachment that has a silicone scraping edge so I no longer need to scrape down the sides or bottom, it mixed in completely the first time by itself. Yes, it’s for a kitchen aid mixer and can be bought online. 😊

[@lindaskinner5887]

Yum! Thanks for sharing your recipe.

[@FB711_]

Beautiful cake! Thanks for the wonderful walkthrough and suggestions. Every recipe of yours I’ve made turns out spectacular and I have no doubts that this one will, too. I wonder, though, once the frosting has chilled, can I whip it a bit more to make it a fluffier frosting? I’d love to have the contrast between the rich and dense filling and a lighter frosting (of course, I would make it both ways to expand the experience). Also, lovely background music ❤️

[@mintzer2180]

Hi from Southern Nevada Anna. What a beautiful cake!! I didn’t find a link to your cookbooks here, so went to your website to link over to Amazon to order “Baking Wisdom” to come tomorrow. Can’t wait.❤❤

[@sophielucas552]

I can’t wait to try this. I’d love a sifter like that which fits in the bowl. Can anyone tell me what size it is etc? Thank you for amazing videos and your time

[@lindiphillips7271]

Good morning Anna ❤ I thought you were in Turkey😂, I was enjoying your photo's...😊 Anyway back to this beautiful vanilla cake, the crumb of your cake looked amazing. I agree with you regard to sour cream , greT in frosting and gnashed I also love using Creme Frachie.... Thanks Anna always enjoy your videos❤😊 Lindi from South Australia Australia 🇦🇺

[@sanazintheuniverse]

❤🎉😊thank you

[@6733hbr1]

I desperately need that in my life stat! Looks SO good.

[@CShannon1991]

Reverse creaming method. Maybe I should try more recipes that calls for reverse creaming method. Thanks Anna!

[@janethickett9423]

Good afternoon Anna from UK 😊

[@svetlanak280]

Good morning Anna!

[@farzinapolin1025]

Greetings from Mauritius 😊

[@supercalcium]

Thank you for sharing Anna. Regards

[@janiecebertrand6198]

Southern California greetings ☀️🌷🦋

[@blanca6420]

Good morning Anna, from Baja, México ❤🇲🇽

[@sameeraalkhaja5786]

Great Love from Bahrain

[@creatoremterrae7933]

Good evening from Santa Cruz Goa

[@K57939]

Anna greetings from Costa Rica 🇨🇷😊. We don’t have cake and pastry flour here. What can I use instead? Thanks! PS: I’m not interested in the gluten free option. I don’t have issues with gluten.

[@LoneWombat2126]

The recipe in the description tells you what you can use instead, which is also gluten free. 😊

[@NejiRaven]

You can easily substitute cake flour with all-purpose flour and corn starch. For every 1 cup cake flour measure out 1 cup of all-purpose flour, remove 2 tblsp and replace it with 2 tblsp of corn starch. Then sift the mixture 3-4 times to get it super fine. I use this often and it works well, just don't skip the sifting!

[@ohyum]

@@NejiRaven That is precisely the solution I was going to suggest - thank you for offering this!

[@CShannon1991]

Good morning from Indiana btw!

[@Karlinberlin1]

Made this today. Absolutely delicious. I`ve moved and using a different oven. Anyone know what causes excessive doming?

[@josephinesantamaria2757]

Hi! Anna, love ❤️ from Malaysia 🇲🇾

[@maggiemateus2279]

Great recipe! Where I live there isn´t any sour cream, could I use greek yogurt instead?

[@BWBBBY]

Yes, you definitely can use Greek yoghurt 😊

[@maggiemateus2279]

@@BWBBBY Thank you!

[@blancaadame7247]

❤️❤️😋😋

[@MealtimeWithDideeOfficial]

👌

[@amyspeers8012]

Yellow cake with chocolate frosting is my son’s favorite cake for his birthday. If sour cream is not available, do you recommend crème fraîche or Greek yogurt?

[@Vishalx01]

Greek yoghurt is always a great substitute for sour cream

[@ohyum]

Yes, Greek yogurt works very well as a replacement.

[@bodytrainer1crane730]

Yummy! 😋

[@garybeshears5632]

Yummy. I just subscribed thank you from Barbara 😊

[@evajohn9846]

Can you pls come up with diabetic friendly cakes or desserts ?

[@WORKOUTSOLUTIONS]

❤✝ CHRIST IS RISEN ✝❤ ❤💪🎂🙏✝ BLESSED ARE THE CAKE MAKERS ✝🙏🕊🍰✌

[@skkmendis5414]

❤

[@kimmartin9943]

Is this batter suitable for cupcakes?

[@jakemate8856]

Greetings Anna and I am amazing the great facility to make so much beautiful and delicious cake 😋😋👍and others desserts that I will be prepared. I love your chanel , the explications and think that you get it magic hands. Congratulations and a hold from Cortazar Guanajuato, México.

[@PamelaHalse]

Where has Anna Gone?

[@Morn2moon]

💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛

[@bhuvneshwaribachudasama5437]

Which oven do you use

[@graziaschiliro7011]

Good afternoon from Italy

[@CoughFee]

@1:30 OMG...my cleaning anxiety kicks in.....

[@Minniecakery]

I like wachting you on tv cable ❤❤❤

[@patriciab8725]

Yummy🫶

[@sabinadelkic3311]

A gladna sam

[@劉小姐-e8j]

翻譯字幕都蓋掉畫面了

[@mursyidalhafizmohdyazi6269]

Frosty? 🥶🥶🥶

[@aaminahabib9229]

Frosting is dry and thick.

[@OliviaAntonio-sr8fm]

😂😂😂😂😂quuu