Vanilla Cake
The best ever vanilla cake that yields extra vanilla flavor and tender, moist crumbs. My go-to cake base recipe whenever I am tasked with making a birthday cake!
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Servings: 12 servings
Ingredients
Vanilla Cake
- 2 cups (260g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups (150g) granulated sugar
- 1/2 cup (1 stick/113g) unsalted butter, room temperature
- 1/2 cup (120ml) vegetable oil
- 4 large eggs
- 1/2 tablespoon vanilla extract
- 1 cup (240ml) buttermilk, see my note how to make it at home*
Buttercream Frosting
- 1 cup (2 sticks/226 g) unsalted butter, softened to room temperature
- 3 cups (480 g) powdered sugar, sifted, plus more as needed
- 3 tablespoons (45ml) heavy cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon freshly squeezed lemon juice
Instructions
- Preheat the oven to 350˚F/175°C. Line 2 8-inch round baking pans with parchment paper or grease well with cooking spray.
- Make Vanilla Cake. In a large bowl, whisk flour, baking powder, baking soda and salt together to combine. Set aside.
- In a large mixing bowl using an electric hand mixer (or stand mixer), beat the butter, oil and sugar on medium speed for 6 minutes until fluffy and light. Scrape the sides of the bowl. Add eggs, one at a time, beating well with each addition. Remember to scrape down the bowl as needed. Add vanilla extract and beat until combined.
- On a medium speed, using the mixer to alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour mixture as in order: flour-buttermilk-flour-buttermilk-flour. Beat until just combined after each addition. The batter should be smooth and completely incorporated. Avoid overmixing.
- Divide batter evenly into your prepared cake pans, and bake on the center rack at 350˚F (175˚C) for 30-35 minutes, until the cake tester (or a toothpick) comes out clean. This means no wet batter remained in the cake.
- Allow the cake to cook in cake pans for 10-15 minutes before transferring to cool completely on a wire rack. The cake must be cool completely or chilled in the fridge for at least 1 hour before applying frosting.
- Make Buttercream Frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and salt on medium speed until smooth and creamy, about 2 minutes. Add 2 cups powdered sugar and beat until combined, then add another 1 cup, and beat until completely smooth. Add cream, vanilla, and lemon juice and beat on high speed for 2 minutes until light fluffy and thick enough to pipe.
- Assemble Cake. Place one cake layer onto your serving plate. Spread an even layer of buttercream about 1-inch thick using a small offset palette knife or a piping bag. Place one cake layer on a cake board or a serving plate do a thin crumb coat on the cake. top with fresh berries or any kind of fruits you like (optional). Chill for at least 2 hours in the fridge. Slice and serve cold.
Notes
*You can use vegetable oil or light-flavored oil instead
*You can make buttermilk at home by adding 1 tablespoon lemon juice or vinegar to 1 cup of whole milk. Let sit for 10 minutes, stir, and use.*You can use a 9-inch round cake pan but they may need less cooking time. I’ve tried baking in a 9-inch round cake just once and it needed 32 minutes to get fully cooked. *Salt and lemon juice are added to cut down sweetness and this is optional. Depending on your personal taste, you can add more or omit it.
*You can make buttermilk at home by adding 1 tablespoon lemon juice or vinegar to 1 cup of whole milk. Let sit for 10 minutes, stir, and use.*You can use a 9-inch round cake pan but they may need less cooking time. I’ve tried baking in a 9-inch round cake just once and it needed 32 minutes to get fully cooked. *Salt and lemon juice are added to cut down sweetness and this is optional. Depending on your personal taste, you can add more or omit it.
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