The BEST Vanilla Cake Recipe

Ingredients

• 2.5 cups All-Purpose Flour (spooned into measuring cup and leveled; 300 g when weighed)
• 2.25 teaspoons Baking Powder (ensure it’s fresh)
• 0.5 teaspoons Salt (fine sea salt)
• 0.75 cups Unsalted Butter (room temperature, soft enough for a fingertip indent; 170 g)
• 1.67 cups Granulated Sugar (room temperature; 333 g)
• 3 large Large Eggs (room temperature; check for shells before adding)
• 1 tablespoon Vanilla Extract (pure vanilla extract; dark amber color)
• 1 cup Buttermilk (room temperature; slightly acidic for tender crumb)
• 1.5 cups Unsalted Butter (room temperature; for frosting; 340 g)
• 0.25 teaspoons Salt (optional if using salted butter)
• 5 cups Powdered Sugar (sifted to avoid lumps; 600 g)
• 0.25 cup Heavy Cream (room temperature; adds silkiness to buttercream)

Instructions

1. Preheat Oven and Prepare Pans

   Set the oven to 350°F. Grease two 8‑inch round cake pans with non‑stick spray, line the bottoms with parchment circles, and set aside.

   Time: PT5M

   Temperature: 350°F

2. Combine Dry Ingredients

   In a medium bowl whisk together 2½ cups all‑purpose flour, 2¼ tsp baking powder, and ½ tsp salt. Fluff the flour before measuring and level it off.

   Time: PT5M

3. Cream Butter

   In the stand mixer bowl, add ¾ cup room‑temperature unsalted butter. Mix on medium speed until smooth, about 30‑40 seconds.

   Time: PT2M

4. Add Sugar and Beat

   Add 1⅔ cups granulated sugar to the creamed butter. Beat on high for 2‑3 minutes until the mixture is light, fluffy, and pale in color. Scrape the bowl down once midway.

   Time: PT3M

5. Incorporate Eggs

   Crack three large eggs into a small bowl, discard any shells, then add them one at a time to the butter‑sugar mixture on medium speed, scraping the bowl after each addition.

   Time: PT2M

6. Add Vanilla Extract

   Pour 1 Tbsp pure vanilla extract into the batter and mix for about 1 minute until fully incorporated.

   Time: PT1M

7. Fold in Flour and Buttermilk

   Switch mixer to low. Add the dry flour mixture and buttermilk in three alternating additions (flour → ⅓ cup buttermilk → flour → ⅓ cup buttermilk → flour → remaining buttermilk). After each addition, mix on low just until incorporated, then stop the mixer and fold by hand with a spatula to avoid over‑mixing.

   Time: PT5M

8. Distribute Batter

   Divide the batter evenly between the two prepared pans (about the same volume in each). Smooth the tops with an offset spatula.

   Time: PT2M

9. Apply Cake Strips (Optional)

   Soak fabric cake strips in water, squeeze out excess, and wrap tightly around the outer edge of each pan. This helps the cake rise evenly and prevents a domed top.

   Time: PT2M

10. Bake the Cakes

    Place the pans in the preheated oven and bake for 30 minutes, or until the edges pull away from the pan and a skewer inserted in the center comes out clean. The top should spring back slightly when touched.

    Time: PT30M

    Temperature: 350°F

11. Cool the Layers

    Remove the cakes from the oven, run a thin knife around the edges, and invert onto a cooling rack. Let cool completely before frosting (about 15 minutes).

    Time: PT15M

12. Make Buttercream Frosting

    In the stand mixer, beat 1½ cups room‑temperature unsalted butter with ¼ tsp salt on medium for 30 seconds. Gradually add 5 cups sifted powdered sugar, alternating with ¼ cup heavy cream, mixing on low then high. After all sugar is incorporated, beat on high for 3 minutes, then low for 1 minute until the frosting is light, fluffy, and glossy.

    Time: PT6M

13. Assemble the Cake

    Place the first cake layer on a serving plate. Spread a generous cup of buttercream over it, smoothing to the edges. Top with the second layer, then apply a thin crumb coat. Chill 10 minutes, then finish frosting the top and sides. Smooth with a bench scraper or offset spatula. Optional: pipe decorative dollops and sprinkle with sprinkles.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

55 g

Fat

15 g

Fiber

0.5 g