Vanilla Cake Recipe
User Reviews
4.9
Vanilla Cake Recipe
Description
The vanilla cake uses a balance of leavening agents—baking powder and a touch of salt—to ensure a light ascent and proper crumb structure. The method includes creaming butter and sugar thoroughly before incorporating eggs and alternating flour with buttermilk, which keeps the texture tender and moist. Vanilla extract adds a mild aromatic sweetness without overpowering.
The accompanying buttercream frosting is rich yet smooth, made from unsalted butter and powdered sugar combined with cream and vanilla. The frosting complements the cake's texture without overshadowing the vanilla flavor. The cake layers bake in 8-inch pans at 350°F for about 30 minutes until a toothpick tests clean and the edges pull away from the pan.
This cake can be layered and frosted once cooled completely. Tips from the recipe recommend measuring flour by weight or using spoon-and-level technique to prevent dense results, preheating the oven, using cake strips or other methods to ensure even layers, and gently banging pans to eliminate large air bubbles for consistency.
Ingredients
For the Cake:
- 2½ cups all-purpose flour (280g)
- 2¼ tsp baking powder
- ¾ tsp salt
- 1⅔ cups granulated sugar (333g)
- ¾ cup butter room temperature (170g, unsalted
- 3 large egg room temperature
- 1 Tbsp vanilla (15mL)
- 1 cup buttermilk (240mL)
For the Frosting:
- 1½ cups butter room temperature, unsalted
- ¼ tsp salt
- 5 cups powdered sugar
- ¼ cup cream plus more as needed, or milk
- 2 tsp vanilla (10mL) plus more to taste if desired
Instructions
For the Cake:
- Preheat oven to 350F and line two 8 inch pans with parchment paper and butter the sides. Sift the flour, baking powder, and salt into a bowl, then whisk together and set aside.
- Cream the butter in a stand mixer fitted with a whisk attachment or an electric hand mixer. Add the sugar and beat on high for 3-4 minutes, scraping the bowl down as needed. Add the vanilla, then eggs one at a time while mixing on medium speed, then scrape the bowl down and mix in high for a minute.
- Reduce speed to low and add the flour in three batches alternating with the buttermilk. Once almost combined, remove the whisk attachment and fold in any remaining butter/flour using a spatula. Do not over-mix the batter.
- Divide batter equally between the two pans, then bake at 350F for about 30 minutes or until the edges pull away from the pan, and a toothpick inserted in the center comes out clean.
- Allow to cool in pan for about two minutes, then invert layers onto a cooling rack, remove the paper, and set aside to cool completely.
For the Frosting
- Cream the butter and salt in a stand mixer fitted with a paddle attachment or an electric hand mixer. Add the sugar a few cups at a time while mixing on low. Drizzle in the cream and vanilla, then scrape the bowl down and increase speed to high. Mix for about three minutes, then reduce the speed to low and mix an additional minute.
- Use a spatula to press some of the larger bubbles out of the buttercream, then spread over the first layer of your cake, add the second and cover the top and edge in buttercream. Smooth or finish with rustic swoops or a spiral pattern.
Notes
- Measure flour by weight or fluff and spoon it into measuring cups for accurate results.
- Preheat the oven and prepare pans fully before mixing batter to ensure proper rising.
- Check cake doneness by quietness when listening closely; crackling means more time needed.
- Use cake strips or DIY methods to get even layers without doming.
- Release large air bubbles by tapping pans on the counter before baking.
- Ensure baking powder is fresh to avoid dense cakes.
- Refer to cake decorating guides if frosting is unfamiliar or intimidating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 1129 kcal
% Daily Value*
| Calories | 1129kcal | 56% |
| Carbohydrates | 149g | 50% |
| Protein | 8g | 16% |
| Fat | 58g | 89% |
| Saturated Fat | 36g | 180% |
| Trans Fat | 2g | 100% |
| Cholesterol | 221mg | 74% |
| Sodium | 481mg | 20% |
| Potassium | 134mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 117g | 234% |
| Vitamin A | 1856IU | 37% |
| Vitamin C | 1mg | 1% |
| Calcium | 139mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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