Vanilla Cake
User Reviews
4.9
Vanilla Cake
Description
The Vanilla Cake combines softened butter, avocado or canola oil, and granulated sugar creamed until smooth, then eggs are added one at a time. Vanilla extract adds aroma. Dry ingredients include all-purpose flour, baking powder, and salt. These are alternated with buttermilk and gently folded in to maintain lightness without overmixing.
Baked in greased and lined pans at 350°F for 25 to 35 minutes depending on pan size, the cake develops a tender, moist crumb with mild vanilla flavor. It pairs well with chocolate frosting or other standard frostings such as buttercream or cream cheese, offering frosting flexibility.
The cake is versatile for layer cakes or cupcakes, and notes mention substitute oils, flour types, and pan baking times. The recipe recommends using a toothpick test to confirm doneness. This vanilla cake provides a solid base for many dessert variations.
Substitutions like different neutral oils or cake flour are suggested, but olive oil is discouraged due to its flavor. The recipe also includes detailed baking times for different pans and frostings. Cupcake yields and baking times are provided.
Ingredients
- ½ cup butter softened to room temperature, unsalted
- ½ cup avocado oil or canola or vegetable oil
- 1 ½ cup granulated sugar
- 4 large egg room temperature preferred
- 1 Tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cup buttermilk room temperature preferred
- 1 batch chocolate frosting click link for recipe, or use one of the other frostings recommended in the notes below
Instructions
- Preheat oven to 350F (177C) and prepare two deep 8" round cake pans³ by lining the bottoms with parchment paper and lightly greasing the sides. Set aside.
- In the bowl of a stand mixer (or in a large bowl using an electric mixer) cream together the butter, canola oil and sugar until creamy and well-combined.
- Add eggs, one at a time, beating until thoroughly combined after each addition.
- Stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
- Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour mixture and mixing until just combined after each addition. The batter should be thoroughly combined, but there may be some small lumps in the batter and avoid over-mixing (and do not use your electric mixer or stand mixer for this step).
- Evenly divide batter into your prepared cake pans, and bake on 350F (175C) for 30-35 minutes. When the cake is done, the surface should spring back to the touch and a toothpick inserted in the center should come out mostly clean with few moist crumbs (no wet batter).
- Allow cakes to cool in their cake pans for 10-15 minutes before inverting onto cooling rack to cool completely before frosting.
- Frost cake using my chocolate frosting (or see notes for other favorite frosting options) and decorate with sprinkles (if desired).
Notes
- You can substitute neutral oils such as vegetable or canola oil; avoid olive oil due to its distinct flavor.
- Cake flour may be used instead of all-purpose flour, adjusting quantity to 3 ⅓ cups for best results.
- Use the toothpick test to check doneness, as baking times vary by pan size and oven.
- This recipe yields about 24 standard cupcakes; bake cupcakes at 350°F for 17-18 minutes.
- Chocolate frosting is recommended, though buttercream, cream cheese, ermine, or Swiss meringue buttercreams can be used as alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Serving | 1slice (without frosting) | |
| Calories | 404kcal | 20% |
| Carbohydrates | 51g | 17% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 228mg | 10% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 368IU | 7% |
| Calcium | 119mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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