Description
This moist and flavorful vanilla cake stays fresh and tender for up to 4 days. Made with simple pantry ingredients like all-purpose flour, butter, eggs, and vanilla extract, it features a rich homemade vanilla buttercream frosting that perfectly complements the light, fluffy crumb. Ideal for celebrations or an everyday treat, this classic vanilla cake recipe is easy to follow and yields a beautifully soft cake that slices cleanly and tastes irresistible.
Ingredients
Scale
For the Cake
- 2 cups plain/all-purpose flour (cake flour can be used)
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 4 large eggs (50-55g each, at room temperature)
- 1 1/2 cups caster/superfine sugar (granulated sugar okay as substitute)
- 115g (1/2 cup) unsalted butter, cut into 1.5 cm cubes
- 1 cup full-fat milk
- 3 teaspoons vanilla extract (best quality)
- 3 teaspoons vegetable or canola oil
For the Vanilla Buttercream Frosting
- 225g (2 sticks) unsalted butter, softened
- 500g (1 lb) soft icing sugar/powdered sugar, sifted
- 3 teaspoons vanilla extract
- 2-4 tablespoons milk, to adjust thickness
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, and salt. Set this dry mixture aside.
- Cream Butter and Sugar: In a separate bowl, cream the 115g of cubed unsalted butter with the superfine sugar using an electric mixer until the mixture is light and fluffy, about 3-5 minutes.
- Add Eggs: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated and the batter remains smooth.
- Combine Wet Ingredients: In a small bowl, mix the milk, vanilla extract, and vegetable or canola oil. Gradually add this mixture to the creamed butter, sugar, and eggs, mixing until just combined.
- Fold in Dry Ingredients: Gently fold the sifted dry ingredients into the wet mixture, being careful not to overmix to keep the batter light and airy.
- Bake the Cake: Pour the batter evenly into your prepared pans. Bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow cakes to cool completely.
- Prepare Buttercream Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the sifted icing sugar, mixing well after each addition. Stir in vanilla extract. Add milk a tablespoon at a time until the frosting reaches your desired spreadable consistency.
- Assemble the Cake: Once the cakes are completely cool, spread an even layer of buttercream on top of one layer, then place the second cake layer over it. Use the remaining frosting to cover the top and sides of the cake evenly.
- Serve and Store: Slice and serve your moist vanilla cake immediately or store it in an airtight container at room temperature for up to 4 days to maintain freshness.
Notes
- Note 1: Cake flour can be substituted for all-purpose flour for a lighter texture.
- Note 2: Granulated sugar can be used instead of caster or superfine sugar with little impact.
- Note 3: Allow eggs to reach room temperature for better emulsification and volume.
- Note 5: Full-fat milk ensures moisture and richness in the cake.
- Note 6: Use the best quality vanilla extract available for optimal flavor.
- Note 7: Vegetable or canola oil adds moisture and tenderness to the crumb.
