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Best Vanilla Cake Recipe

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3.9 from 83 reviews

  • Author: Ava
  • Total Time: 4 hours 56 minutes
  • Yield: 12 servings

Description

This classic best vanilla cake recipe delivers a moist, buttery, and tender cake with a luscious vanilla buttercream frosting. Perfect for celebrations and gatherings, this recipe uses simple ingredients and detailed steps to ensure a flawless, crowd-pleasing dessert. The cake layers bake evenly, and the rich homemade vanilla frosting complements the soft crumb beautifully.

Ingredients

Cake

  • 3 and 2/3 cups (433g) cake flour (spooned & leveled)
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
  • 2 cups (400g) granulated sugar
  • 3 large eggs + 2 additional egg whites, at room temperature
  • 1 Tablespoon pure vanilla extract
  • 1 and 1/2 cups (360ml) buttermilk, at room temperature

Frosting

  • 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
  • 5 and 1/2 cups (650g) confectioners’ sugar
  • 1/3 cup (80ml) whole milk or heavy cream
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/8 teaspoon salt

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Grease three 9-inch cake pans, line them with parchment paper rounds, then grease the parchment paper as well. This ensures the cakes release cleanly after baking.
  2. Mix Dry Ingredients: In a bowl, whisk together the cake flour, salt, baking powder, and baking soda. Set this mixture aside for later incorporation.
  3. Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter and granulated sugar on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed.
  4. Add Eggs and Vanilla: Beat in the 3 eggs, 2 egg whites, and the tablespoon of pure vanilla extract on high speed until well combined, about 2 minutes. The batter may appear curdled at this point, which is normal.
  5. Incorporate Dry Ingredients and Buttermilk: Lower the mixer speed to low and add the dry ingredient mixture just until combined. Keeping the mixer on low, slowly pour in the buttermilk and mix until just combined. Whisk by hand if needed to ensure there are no lumps. The batter should be slightly thick.
  6. Divide and Bake: Pour the batter evenly into the prepared cake pans. Use a kitchen scale for accuracy if desired. Bake for 23-26 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans on a wire rack before frosting.
  7. Make the Frosting: In a large bowl, beat the softened butter on medium speed until creamy, about 2 minutes. Gradually add confectioners’ sugar, milk (or cream), vanilla extract, and salt with the mixer on low. Increase speed to high and beat for 2 minutes until the frosting is fluffy. Adjust consistency by adding more sugar to thicken or milk to thin as needed.
  8. Level the Cakes: Using a large serrated knife, slice a thin layer off the tops of each cake layer to create flat surfaces. Discard or save for another use.
  9. Assemble the Cake: Place one cake layer on a cake stand or serving plate. Spread about 1 and 1/2 cups of frosting evenly over the top. Add the second layer and repeat. Place the third layer on top, then frost the top and sides of the entire cake with the remaining frosting using an icing spatula for smooth coverage.
  10. Chill Before Serving: Refrigerate the assembled cake for at least 1 hour to help it set and hold its shape when sliced.
  11. Storage: Cover leftover cake tightly and refrigerate for up to 5 days to maintain freshness.

Notes

  • Ensure all refrigerated ingredients like butter, eggs, and buttermilk are at room temperature before starting for the best texture.
  • Parchment paper rounds facilitate easy cake removal without damaging the edges.
  • The batter will appear slightly curdled after adding eggs; this is normal and won’t affect the final texture.
  • Use a kitchen scale for evenly divided cake layers for uniform baking and stacking.
  • Adjust frosting consistency by adding more confectioners’ sugar if it’s too thin or milk if it’s too thick.
  • Slicing off the cake tops ensures a level surface, which makes stacking and frosting easier and neater.
  • Letting the cake chill before slicing helps the frosting firm up and makes cleaner slices.
  • Prep Time: 30 minutes
  • Cook Time: 26 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/best-vanilla-cake-recipe/