Best Vanilla Cake Recipe
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Best Vanilla Cake Recipe
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A homemade vanilla cake recipe, completely from scratch! This sweet and easy vanilla cake recipe is perfect for any occasion.
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Ingredients
FOR THE CAKE:
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (1 ½ sticks) salted butter, softened at room temperature
- 1 ½ cups granulated sugar
- 2 tablespoons vanilla extract
- 2 tablespoons vegetable oil
- 3 large eggs, at room temperature
- 1 cup whole buttermilk
FOR THE FROSTING:
- ½ cup (1 stick) salted butter, softened at room temperature
- 1 lb. box of confectioner's sugar (approximately 3 ¾ cups), sifted
- 1 teaspoon vanilla extract
- 3-4 tablespoons heavy cream or whole milk
- Optional: sprinkles
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Instructions
MAKE THE CAKE:
- Preheat oven to 350° F. Grease a 9 x 13-inch baking pan. Line the bottom with parchment paper and grease the paper.
- Place a large sifter or sieve in a medium mixing bowl. Add the flour, baking powder, baking soda and salt; sift. Set aside.
- Using a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium-high speed until pale and fluffy (about 3 minutes). Reduce the speed. Add eggs one at a time, fully incorporating after each addition. Add vanilla extract and oil; mix to combine.
- Alternately add the flour mixture and the buttermilk, beginning and ending with the flour (3 additions of flour and 2 of buttermilk). Scrape down the sides and bottom of the bowl.
- Pour the batter into the prepared pan. Bake in the center of the oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. If the top of the cake starts to get too dark before it’s cooked through, tent with foil.
- Cool completely on a wire rack before frosting.
MAKE THE FROSTING:
- Combine the softened butter, confectioner’s sugar, vanilla extract and heavy cream in a large bowl. Beat on medium speed until fluffy. Add extra cream, if necessary, until desired consistency is reached. Spread frosting onto cooled cake. Top with sprinkles, if desired.
Notes
- Properly measure the flour. Spoon flour into the cups and lightly level with the straight edge of a knife. Packing the measuring cups too tightly and using too much flour will result in a dry cake.
- Use thick, full-fat buttermilk. This adds richness, moisture and flavor to the cake that you won't get with low-fat varieties.
- Make sure that all of your ingredients are at room temperature. This helps them blend together more easily and smoothly, and helps to avoid over-mixing (which can result in a dry, dense cake).
- Sift the confectioners' sugar to avoid any lumps in your frosting.
- Do not over-bake the cake or it can become dry. Start checking for doneness by the 30-minute mark, since total baking times will vary depending on your personal oven and the pans that you use.
- Frost the cake with buttermilk chocolate icing or a creamy chocolate buttercream frosting. Really, any frosting will work (even store-bought from a can)!
- Use sprinkles for any occasion -- rainbow sprinkles for a birthday, red and blue for July 4th, red and green for Christmas, and so on. It's a festive cake at every celebration!
- This recipe yields two 8-inch round cakes, 2 (thinner) 9-inch round cakes or three 6-inch round cakes for stacking. If making a layer cake, you will likely need to double the frosting so that you have plenty for decorating the sides, top, and inside layers.
- Use the same batter to make about 24 cupcakes (depending on the size). Cupcakes require a shorter baking time, so start checking them at the 15-minute mark.
- For a smaller cake, cut all of the ingredients in half and bake the cake in an 8-inch square pan.
- Fold rainbow sprinkles into the batter for a funfetti cake.
Nutrition Information
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Serving
1slice
Calories
426kcal
(21%)
Carbohydrates
62g
(21%)
Protein
4g
(8%)
Fat
19g
(29%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
74mg
(25%)
Sodium
227mg
(9%)
Potassium
111mg
(3%)
Fiber
1g
(4%)
Sugar
48g
(96%)
Vitamin A
554IU
(11%)
Vitamin C
1mg
(1%)
Calcium
53mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 426kcal | 21% |
| Carbohydrates | 62g | 21% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 227mg | 9% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 554IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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