Description
This Best Vanilla Cake is a soft, fluffy, and perfectly sweet cake with a rich vanilla flavor, topped with smooth vanilla buttercream for an irresistible dessert that’s perfect for any occasion.
Ingredients
Units
Scale
- 2 cups plain / all purpose flour (cake flour OK too, Note 1)
- 2 1/2 teaspoons baking powder (check it’s still active, Note 2)
- 1/4 tsp cooking salt (kosher salt)
- 4 large eggs (50 – 55g / 2 oz each), at room temp (Note 3)
- 1 1/2 cups caster / superfine sugar (granulated/regular ok too, Note 2)
- 115g / 1/2 cup unsalted butter, cut into 1.5cm / 1/2” cubes (or so)
- 1 cup milk, full fat (Note 5)
- 3 tsp vanilla extract, the best you can afford (Note 6)
- 3 tsp vegetable or canola oil (Note 7)
- For Vanilla Buttercream:
- 225g / 2 sticks unsalted butter, softened
- 500g / 1 lb soft icing sugar / powdered sugar, SIFTED
- 3 tsp vanilla extract
- 2 – 4 tbsp milk, to adjust thickness
Instructions
- Preheat the oven to 350°F / 175°C and grease two 8-inch round cake pans, lining the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the eggs and sugar until pale and fluffy, about 3-5 minutes.
- Gradually add the butter and beat until smooth, then add the milk, vegetable oil, and vanilla extract. Mix until well combined.
- Slowly fold in the dry ingredients, mixing just until the batter is smooth.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- For the buttercream, beat the softened butter in a large bowl until smooth. Gradually add the sifted powdered sugar, beating until fluffy and creamy.
- Mix in the vanilla extract, then add milk 1 tablespoon at a time until the buttercream reaches your desired consistency.
- Once the cakes are completely cooled, frost with the vanilla buttercream, and decorate as desired.
Notes
- For a lighter texture, you can use cake flour instead of all-purpose flour.
- Ensure that your baking powder is still active by testing it in hot water before using it.
- Let the eggs come to room temperature for best results.
- For the best flavor, use high-quality vanilla extract.
- Adjust the consistency of the buttercream with milk to achieve your desired thickness.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 65 mg