Soft & moist white vanilla cake from Sally's Baking 101: Foolproof Recipes from Easy to Advanced (page 84) by Sally McKenney

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute half-and-half or whole milk for heavy cream and chocolate buttercream p. 87 or whipped cream cheese frosting p. 118 for vanilla buttercream.

  • d.giginyc on March 10, 2026

    This was the cloudiest vanilla cake I’ve ever tasted. It’s almost like a pound cake and a chiffon cake had a baby. It literally melted in mouth. Whipping the egg whites and sugar to create that cream like consistency definitely made all the difference. This was my first time baking a cake with sour cream and I’ll definitely do it again. I think this is a really good recipe if you want to make cakes that don’t require you to need too much structure for decorating because I’d be nervous that it would just crumble (in a good way lol)

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