The Best Vanilla Cake Recipe
User Reviews
5
The Best Vanilla Cake Recipe
Description
This vanilla cake combines flour, baking powder, baking soda, kosher salt, softened butter, sugar, eggs, buttermilk, and vanilla extract. The butter and sugar are creamed thoroughly to incorporate air for a light texture. Eggs are added one at a time to maintain the batter’s structure. Dry ingredients and buttermilk are alternated and mixed until smooth, ensuring even leavening and moisture. The batter is divided into three prepared pans lined with parchment and baked at 350°F until set.
The cake’s crumb is soft yet stable, ideal for layering with frosting such as chocolate buttercream, which complements the vanilla flavor. It can be decorated simply or elaborately depending on occasion. The buttermilk and baking soda balance acidity and leavening to produce a fine texture and subtle tang.
Though notes mention frosting, it’s excluded from nutrition details, focusing on the cake’s basic composition. Following specific pan preparation steps helps prevent sticking and ensures even baking. Letting ingredients come to room temperature aids mixing and final texture.
Ingredients
- 3 cups all-purpose flour or cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 pinch kosher salt
- 1 cup butter softened to room temperature
- 2 cups sugar
- 4 large egg at room temperature
- 1 cup buttermilk at room temperature
- 2 1/2 /2 teaspoons vanilla extract
- buttercream frosting chocolate
Instructions
- Preheat. Preheat oven to 350º F.
- Prep Pans. Prepare three 8 or 9-inch cake pans for baking by coating them with softened butter, lining with a piece of parchment fitted to the cake pan, brushing the top of the parchment with more softened butter and then lightly flouring the pans and parchment. You can also use my homemade cake goop if you like.
- Whisk dry ingredients. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Set aside.
- Cream butter and sugar. Cream the butter with an electric mixer. Then add the sugar. Cream together for about 8 more minutes.
- Add eggs. Add the eggs, one at a time, and mix until just combined.
- Alternate wet and dry. Add one-third of the flour mixture and mix until well combined. Add half of the buttermilk and mix until well combined. Repeat with another one-third of the flour mixture followed by the buttermilk and then ending with the remaining flour mixture, making sure to mix each addition until well combined.
- Add vanilla. Mix in vanilla until well combined.
- Distribute and bake. Divide cake batter among the cake pans and bake for 25-30 minutes, until the edges of the cake turn loose from the pans and a toothpick inserted into the middle of the cake comes out clean.
- Cool. Remove from the oven and allow to cool for about 10 minutes in the pan. Then, carefully turn out the cake onto wire cooling racks and allow to cool completely.
- Frost. Frost cake with Chocolate Buttercream Frosting, or your desired frosting.
Notes
- Nutrition information excludes frosting to focus on cake alone.
- Prepare cake pans carefully with butter, parchment, and flour to prevent sticking.
- Use room temperature eggs, butter, and buttermilk for best mixing results.
- The cake layers are ideal for pairing with a variety of frostings, such as chocolate buttercream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24people
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 57mg | 19% |
| Sodium | 139mg | 6% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 305IU | 6% |
| Calcium | 36mg | 4% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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