Classic Vanilla Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
2½ cups all-purpose flour
02 -
2¼ teaspoons baking powder
03 -
¾ teaspoon salt
04 -
1⅔ cups granulated sugar
05 -
¾ cup unsalted butter, softened
06 -
3 large eggs, room temperature
07 -
1 tablespoon pure vanilla extract
08 -
1 cup buttermilk
→ Buttercream Frosting
09 -
1½ cups unsalted butter, softened
10 -
¼ teaspoon salt
11 -
5 cups powdered sugar
12 -
¼ cup heavy cream or whole milk
13 -
2 teaspoons vanilla extract
# Instructions:
01 -
Heat your oven to 350°F and get two 8-inch round pans ready by lining them with parchment paper and buttering the sides. In a medium bowl, sift together the flour, baking powder, and salt, then whisk everything together and set it aside.
02 -
Using a stand mixer with the whisk attachment, cream the softened butter until it's light and fluffy. Gradually add the sugar and beat on high speed for 3-4 minutes, scraping down the sides as needed. Mix in the vanilla, then add the eggs one at a time, beating well after each addition. Scrape the bowl and beat on high for another minute.
03 -
Turn the mixer to low speed and add the flour mixture in three separate additions, alternating with the buttermilk. Start and end with the flour mixture. Once everything is almost combined, remove the whisk and gently fold in any remaining streaks with a spatula. Don't overmix the batter.
04 -
Divide the batter evenly between your prepared pans and bake for about 30 minutes, or until the edges start pulling away from the sides and a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 2 minutes, then turn them out onto wire racks to cool completely.
05 -
In a clean mixer bowl with the paddle attachment, cream the butter and salt together. Gradually add the powdered sugar, a few cups at a time, mixing on low speed. Drizzle in the cream and vanilla, then increase to high speed and beat for 3 minutes. Reduce to low and mix for another minute to eliminate air bubbles.
06 -
Place one cake layer on your serving plate and spread a generous layer of buttercream on top. Add the second layer and cover the entire cake with the remaining frosting. You can smooth it out for a clean look or create rustic swirls for a homestyle finish.
# Notes:
01 -
For best results, weigh your flour using a kitchen scale rather than measuring cups to avoid dense cake layers.
02 -
Your cake is done when it stops making crackling sounds - put your ear close to listen for silence.
03 -
Check that your baking powder is fresh and hasn't expired, as old leavening agents can result in dense, flat cakes.
04 -
Prepare your pans and preheat the oven before mixing the batter since baking powder activates immediately when mixed with liquids.
05 -
Gently tap the filled pans on the counter before baking to release any large air bubbles in the batter.
06 -
Use cake strips around the pans to ensure even baking and prevent domed tops if you want perfectly flat layers.