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Fluffy Vanilla Cake with Homemade Buttercream Frosting Recipe

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4 from 68 reviews

  • Author: Ava
  • Total Time: 1 hour 10 minutes
  • Yield: 16 servings
  • Diet: Vegetarian

Description

This Fluffy Vanilla Cake recipe delivers a soft and moist cake layered with a rich, creamy buttercream frosting. Made with a combination of plain flour and cornflour for extra lightness, it features a delicate vanilla flavor throughout. The recipe includes detailed steps for preparing both the cake and a luscious homemade buttercream, perfect for celebrations or any sweet treat craving. With its tender crumb and smooth frosting, this cake is sure to impress family and friends.

Ingredients

Cake Ingredients

  • 260 g plain flour (all-purpose flour) (2 cups / ~9¼oz)
  • 35 g cornflour (US cornstarch) (¼ cup / ~1¼oz)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • 2 egg whites (from large eggs)
  • ½ cup neutral flavoured vegetable oil (125ml)
  • 300 g granulated sugar (1 ½ cups / 10½oz)
  • 113 g unsalted butter, softened (½ cup / 1 stick / 4oz)
  • ½ cup milk (125ml)
  • 3 teaspoons pure vanilla extract

Buttercream Frosting Ingredients

  • 200 g white granulated sugar (1 cup / 7oz)
  • 1 cup whole milk (250ml)
  • 32 g plain flour (all-purpose flour) (¼ cup / 1¼oz)
  • 2 teaspoons pure vanilla extract
  • 226 g unsalted butter, softened (1 cup / 2 sticks)
  • Pinch of salt

Instructions

  1. Preheat and prepare pans: Preheat oven to 180°C / 350°F / 160°C fan forced. Grease two 8-inch cake pans, line the bases with baking paper, and dust sides with flour. Tap out the excess flour.
  2. Mix dry ingredients: Combine the plain flour, cornflour, baking powder, and salt in a bowl. Whisk well to aerate and set aside.
  3. Beat butter and sugar: Using an electric beater or stand mixer with paddle attachment, beat together the softened butter, granulated sugar, and about half the vegetable oil until pale and creamy. Scrape the bowl sides and bottom periodically.
  4. Add eggs: Add the two whole eggs and beat on low to medium speed until combined. Scrape the bowl again.
  5. Incorporate egg whites: Add the two egg whites and beat on medium-high speed for 1 minute until the mixture resembles shiny whipped cream.
  6. Add a portion of dry mix: Using a spatula, gently fold in one-third of the flour mixture until just combined.
  7. Add remaining oil and vanilla: Stir in the remaining vegetable oil and pure vanilla extract until just combined.
  8. Add remaining ingredients gradually: Repeat folding in flour, then milk, then flour, making sure to stir through each addition just until combined to maintain a light texture.
  9. Divide batter and bake: Evenly distribute the cake batter between the two prepared pans. Bake for 25-27 minutes or until a toothpick inserted comes out with a few moist crumbs.
  10. Cool cakes: Let cakes cool in pans for 5 minutes. Then invert onto cooling racks and cool completely.
  11. Make the milk paste for frosting: In a small saucepan, whisk together the whole milk, plain flour, half of the sugar, and vanilla extract until smooth. Heat over low heat for 5-6 minutes until sugar dissolves and mixture thickens to a pudding-like consistency with no raw flour smell.
  12. Cool the paste: Pour the milk paste into a bowl and cover with plastic wrap touching the surface to prevent a skin from forming. Allow to cool to room temperature (can refrigerate to speed up but must be room temp before use).
  13. Beat butter and sugar: Once the paste is cool, beat the remaining sugar and softened butter together on medium-high speed for 5-6 minutes until very light and creamy, scraping the bowl sides regularly.
  14. Combine paste and butter mixture: Add the milk and flour paste one tablespoon at a time, mixing gently after each addition until well combined.
  15. Whip frosting: Beat the mixture on high speed for 5-7 minutes until thick, fluffy, and smooth, similar to whipped cream. If it looks separated initially, continue beating until fully combined.
  16. Add salt: Mix in a pinch of salt quickly to incorporate.
  17. Prepare buttercream for decorating: Use a spatula to press buttercream against the bowl sides to dissipate air bubbles. Divide the buttercream into thirds if coloring or piping designs.
  18. Assemble the cake: Pipe rings of frosting on one cake layer, smooth with a spatula, then place the second layer on top. Decorate the top with piped stars and flowers as desired.
  19. Serve and enjoy: Allow the frosting to set slightly before slicing. Store leftovers covered at room temperature or refrigerated.

Notes

  • Using cornflour in the cake batter helps create a lighter, fluffier texture by softening the structure.
  • Ensure the milk paste for the buttercream is completely cooled to room temperature before combining with butter to prevent melting.
  • Beat the frosting long enough to achieve a whipped cream-like consistency; it may appear separated at first but will come together.
  • When greasing cake pans, lining with baking paper and flour dusting prevents sticking and ensures easy removal.
  • For a more pronounced vanilla flavor, use pure vanilla extract rather than imitations.
  • This cake can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.
  • Prep Time: 25 minutes
  • Cook Time: 27 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/fluffy-vanilla-cake-with-homemade-buttercream-frosting-recipe/