Perfect Vanilla Cake Recipe

A slice of vanilla cake on a white plate.

5 from 3 votes

My perfectly soft, plush Vanilla Cake is exactly what a real cake should really taste like. The sweet, tender crumb pairs perfectly with your favorite frosting for an understated elegance that is approximately 1,000x better than your average box mix.

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Servings: servings

Author: Amy Nash

Equipment

8-Inch Round Cake Pans

Ingredients

Cake

1/2 cup salted butter room temperature
1/2 cup vegetable oil
1 1/2 cups (300g) granulated sugar
4 large eggs room temperature
1 Tablespoon pure vanilla extract
2 2/3 cup (375g) all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk

Vanilla Buttercream

1 1/2 cups salted butter
6 cups powdered sugar
1/3 cup heavy cream (milk will work in a pinch)
2 teaspoons pure vanilla extract

Instructions

Preheat oven to 350°F. Line two 8-inch cake pans with parchment paper circles and spray with baking spray.
In a large mixing bowl, beat the butter, oil, and sugar until creamy and light, about 2-3 minutes.
1/2 cup salted butter, 1/2 cup vegetable oil, 1 1/2 cups (300g) granulated sugar
Add the eggs one at a time, mixing after each addition until combined. Stir in the vanilla and stop to scrape the bottom and sides of the bowl.
4 large eggs, 1 Tablespoon pure vanilla extract
In another bowl, whisk the flour, baking powder, baking soda, and salt. Add half of the dry ingredients to the wet ingredients, mixing on low speed just until only a few streaks of flour remain. Add half of the buttermilk, mixing again on low speed. Repeat with the remaining flour mixture and buttermilk, stirring on low speed or by hand just until the batter is combined. Do not overmix.
2 2/3 cup (375g) all-purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/4 cups buttermilk
Divide the batter evenly between the prepared cake pans.
Bake for 30 to 35 minutes until a cake tester inserted into the center of each cake comes out with just a few crumbs clinging to it. Do not overbake.
Cool completely in the pans for 10-15 minutes before turning the cakes out onto wire cooling racks to finish cooling before assembling.
Make the frosting by beating the softened butter in a large mixing bowl until creamy and smooth. Add half of the powdered sugar, mixing on low speed until it starts to combine with the butter. Add the remaining powdered sugar and mix again. Add the cream and vanilla, then increase the mixer speed to medium-high and beat for 3-4 minutes until creamy and light.
1 1/2 cups salted butter, 6 cups powdered sugar, 1/3 cup heavy cream, 2 teaspoons pure vanilla extract
To assemble, place one cake layer on a cake stand or plate and frost with a generous amount of frosting. Add the top layer and frost the top and sides of the cake. Decorate with swirls of frosting and sprinkles, if desired.

Notes

Buttermilk Substitute: Add 1 tablespoon of lemon juice or vinegar to a 1 cup measuring cup, then fill it the rest of the way with milk. Let it sit for 5 minutes before using with an additional 1/4 cup milk to replace the 1 1/4 cups buttermilk called for in the recipe. Another option is to replace the buttermilk with 1/2 cup sour cream and 3/4 cup of regular milk.
Storage: Keep any uneaten cake stored in an airtight container on the counter for up to 4 days.
Freezing: Flash freeze individual cake slices on a baking sheet lined with parchment paper, then carefully wrap each cake slice in plastic wrap and transfer to a resealable freezer-safe container to freeze for up to 2 months. When ready to enjoy, remove a cake slice from the freezer and let it thaw completely at room temperature.
Make-Ahead: Unfrosted cake layers freeze well wrapped in plastic wrap for up to 2 months until ready to assemble. You can also make the buttercream up to 1 week ahead and store in the fridge or freezer in an airtight container. Let it sit out at room temperature until completely thawed and room temperature, then beat again with a mixer until smooth and spreadable before assembling the cake.
9x13-inch pan: Bake for around 28-30 minutes.
9-inch pans: Bake for 25-28 minutes.
Cupcakes: Fill 3/4 full. Bake for 17-19 minutes.

Nutrition

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