Vanilla Cake
A moist and tender vanilla cake with a fluffy crumb, layered with creamy vanilla buttercream frosting.
Equipment
Ingredients
Ingredients
all-purpose flour (sifted)
300 g
baking powder
11.25 g
salt
4.5 g
granulated sugar
333 g
unsalted butter (softened, room temperature)
170 g
large eggs (room temperature)
3 piece
vanilla extract
15 ml
buttermilk (room temperature)
240 ml
unsalted butter (softened, room temperature)
340 g
salt
1.5 g
powdered sugar
600 g
heavy cream
60 ml
vanilla extract
10 ml
sprinkles
1 piece
Instructions
Preheat oven and prepare pans
Preheat the oven to 175°C. Butter and flour or lightly grease two 8-inch round cake pans with baking spray, and line the bottoms with parchment paper. Wrap the outside of the cake pans with baking strips, if desired.
Prepare dry ingredients
In a medium bowl, sift or whisk together the flour, baking powder, and salt and set aside. Sifting the dry ingredients helps prevent lumps that would weigh down the batter.
Cream butter and sugar
In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with a handheld mixer), beat the butter on medium speed until smooth. Add the sugar and beat on high for 2-3 minutes until light and fluffy, scraping the bowl down as needed.
Add eggs and vanilla
Reduce the speed to medium and add the eggs one at a time, scraping down the bowl between each. Add the vanilla and mix on high until combined, about 1 minute.
Combine wet and dry ingredients
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 and flour by hand using a spatula. Do not overmix the batter!
Divide batter and bake
Divide batter equally between the prepared pans and bake for about 30 minutes or until the edges pull away from the sides of the pan, and a toothpick inserted in the center comes out clean.
Cool the cake layers
Allow the cakes to cool in the pan for about 10 minutes, then invert layers onto a cooling rack, remove paper and set aside to cool completely.
Make buttercream frosting
In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and salt on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed to low and gradually add the sugar one cup at a time, adding in 1 tablespoon of the cream between each addition. Once all of the sugar is incorporated add the vanilla and increase speed to high for about one minute.
Assemble and frost the cake
Spread one cup of the frosting over the first layer of your cake, add the second layer and cover the top and edge in buttercream. Smooth or finish with rustic swoops or a spiral pattern. Decorate with sprinkles if desired.
Original recipe
Storage
Store frosted cake in an airtight container at room temperature for 2 days or in the fridge for up to 3 days. Unfrosted layers can be frozen for up to 3 months.
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