Description
This Perfect Vanilla Cake recipe delivers a moist, tender, and flavorful classic vanilla cake layered with a rich and creamy vanilla buttercream frosting. Designed with easy-to-follow steps, this cake is perfect for celebrations, birthdays, or any special occasion where a timeless sweet treat is desired.
Ingredients
Scale
Cake
- 1/2 cup salted butter, room temperature
- 1/2 cup vegetable oil
- 1 1/2 cups (300g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 2 2/3 cups (375g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
Vanilla Buttercream
- 1 1/2 cups salted butter
- 6 cups powdered sugar
- 1/3 cup heavy cream (milk will work in a pinch)
- 2 teaspoons pure vanilla extract
Instructions
- Prepare the pans: Preheat the oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper circles and spray with baking spray to ensure easy cake removal.
- Mix wet ingredients: In a large mixing bowl, beat the butter, vegetable oil, and granulated sugar together until the mixture is creamy and lightened in color, about 2-3 minutes.
- Add eggs and vanilla: Incorporate the eggs one at a time, beating thoroughly after each addition until fully combined. Stir in the vanilla extract. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
- Alternate adding dry ingredients and buttermilk: Add half of the dry ingredient mixture to the wet ingredients on low speed, mixing just until a few streaks of flour remain. Then add half of the buttermilk, continuing to mix on low speed. Repeat this process with the remaining dry ingredients and buttermilk, stirring just until combined. Avoid overmixing to keep the cake tender.
- Divide batter and bake: Evenly divide the batter between the prepared pans and bake in the preheated oven for 30 to 35 minutes. The cake is done when a toothpick or tester inserted at the center comes out with a few moist crumbs attached but not wet batter.
- Cool cakes: Let the cakes cool in the pans for 10-15 minutes before turning out onto wire racks to cool completely before frosting.
- Make the buttercream frosting: Beat the softened butter in a large bowl until creamy and smooth. Gradually add half of the powdered sugar on low speed until partially combined. Add the remaining powdered sugar and continue mixing. Pour in the heavy cream and vanilla extract, then increase mixer speed to medium-high and beat for 3-4 minutes until the frosting is light and fluffy.
- Assemble the cake: Place one cooled cake layer on a serving plate or cake stand. Generously frost the top. Add the second cake layer and apply frosting to the top and sides. Decorate with swirls and sprinkles if desired.
Notes
- Buttermilk Substitute: Add 1 tablespoon lemon juice or vinegar to a 1 cup measuring cup, fill the rest with milk, let sit 5 minutes. Use this with an additional 1/4 cup milk to replace 1 1/4 cups buttermilk. Alternatively, use 1/2 cup sour cream plus 3/4 cup milk.
- Storage: Store leftover cake in an airtight container at room temperature for up to 4 days.
- Freezing: Freeze individual cake slices on a parchment-lined tray, then wrap in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw fully at room temperature before eating.
- Make-Ahead: Unfrosted cake layers freeze well wrapped in plastic wrap for up to 2 months. Buttercream can be made up to 1 week in advance and stored refrigerated or frozen; bring to room temperature and re-whip before use.
- Pan Size Variations: For 9×13-inch pan, bake 28-30 minutes. For 9-inch pans, bake 25-28 minutes.
- Cupcakes: Fill liners 3/4 full and bake for 17-19 minutes.
