Vanilla Cake
Vanilla Cake bakes into a tender dessert with a soft crumb, balanced sweetness, and a finish made for slicing.
About This Recipe
Vanilla Cake works best when the batter, dough, or filling is handled gently.
Measure carefully, avoid overmixing, and give the dessert enough time to cool or set before serving.
Ingredients
- ✓2½ cups all-purpose flour ((300g))
- ✓2¼ teaspoon baking powder
- ✓¾ teaspoon salt
- ✓1⅔ cups granulated sugar ((333g))
- ✓¾ cup unsalted butter (softened (170g))
- ✓3 large eggs (room temperature)
- ✓1 tablespoon vanilla extract
- ✓1 cup whole or low-fat buttermilk (room temperature (240mL))
- ✓1½ cups unsalted butter (softened (340g))
- ✓¼ teaspoon salt
- ✓5 cups powdered sugar ((600g))
- ✓¼ cup heavy cream or whole milk ( plus more as needed (60mL))
- ✓2 teaspoons vanilla extract
- ✓Sprinkles for decorating (optional)
Ingredient Notes
- Flour or dry base: Measure dry ingredients carefully for a consistent texture.
- Butter or fat: Use the temperature called for so the batter or dough mixes correctly.
- Eggs: Eggs help structure desserts and blend best when not too cold.
- Flavoring: Vanilla, chocolate, fruit, or spices should be noticeable but balanced.
Instructions
- 1
Preheat the oven to 350°F. Butter and flour or lightly grease two (8-inch) round cake pans with baking spray, and line the bottoms with parchment paper. Wrap the outside of the cake pans with baking strips, if you’d like.
- 2
In a medium bowl, sift or whisk together the flour, baking powder, and salt and set aside.
- 3
In the bowl of a stand mixer fitted with the whisk attachment, (or a large bowl with a handheld mixer), beat the butter on medium speed until smooth. Add the sugar and beat on high for 2-3 minutes until light and fluffy, scraping the bowl down as needed.
- 4
Reduce the speed to medium and add the eggs one at a time, scraping down the bowl between each. Add the vanilla and mix on high until combined, about 1 minute.
- 5
Reduce speed to low and add the flour in three batches alternating with the buttermilk. Once almost combined, remove the whisk attachment and fold in any remaining butter and flour by hand using a spatula. (Do not overmix the batter!)
- 6
Divide batter equally between the prepared pans and bake for about 30 minutes or until the edges pull away from the sides of the pan, and a toothpick inserted in the center comes out clean.
- 7
Allow the cakes to cool in the pan for about 10 minutes, then invert layers onto a cooling rack, remove paper and set aside to cool completely.
- 8
In the bowl of a stand mixer fitted with the whisk attachment, (or a large bowl with a handheld mixer,) beat the butter and salt on medium- high speed until light and fluffy, about 5 minutes. Reduce the speed to low and gradually add the sugar one cup at a time, adding in 1 tablespoon of the cream between each addition. Once all of the sugar is incorporated add the vanilla and increase speed to high for about one minute.
- 9
Spread one cup of the frosting over the first layer of your cake, add the second layer and cover the top and edge in buttercream. Smooth or finish with rustic swoops or a spiral pattern.
Katy’s Kitchen Tips
- Measure carefully for reliable texture.
- Avoid overmixing once flour goes in.
- Cool or chill fully before slicing.
- Use parchment or a lined pan when the dessert is delicate.
Variations and Substitutions
- Chocolate option: Add chocolate chips, cocoa, or ganache when it fits.
- Fruit finish: Serve with berries, citrus, or jam.
- Nutty version: Add toasted nuts for crunch.
- Mini portions: Bake or chill smaller portions and check earlier.
What to Serve With Vanilla Cake
Serve Vanilla Cake with coffee, tea, whipped cream, berries, or vanilla ice cream.
Storage and Reheating
Store leftovers covered at room temperature or in the refrigerator based on the filling.
Freeze sturdy portions well wrapped, then thaw gently before serving.
Common Mistakes to Avoid
- Overmixing: Too much mixing can make desserts dense.
- Skipping cooling time: Warm desserts can crumble, melt, or slice poorly.
- Old leavening: Expired baking powder or soda can prevent a good rise.
- Wrong measurements: Small measurement changes can affect texture.
FAQ
Can I make Vanilla Cake ahead?
Yes. Many desserts can be baked, chilled, or portioned ahead.
How do I know Vanilla Cake is done?
Use the doneness sign in the instructions, such as set edges, a clean tester, or a gentle jiggle.
Can I freeze it?
Most sturdy baked desserts freeze well when tightly wrapped.
Why is the texture heavy?
Overmixing, too much flour, or not enough cooling time can make the texture heavy.
Nutrition Facts
- Calories: 750 kcal
- Carbohydrates: 99 g
- Cholesterol: 144 mg
- Fiber: 1 g
- Protein: 5 g
- Sodium: 329 mg
- Sugar: 78 g
- Fat: 38 g
- Saturated Fat: 24 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g