The Only Vanilla Cake You'll Ever Need

Ingredients

• 280 grams All‑purpose flour (sifted)
• 0.75 teaspoons Salt (fine sea salt)
• 2.25 teaspoons Baking powder
• 170 grams Unsalted butter (room temperature, softened)
• 333 grams Granulated sugar
• 3 pieces Large eggs (room temperature)
• 15 mL Pure vanilla extract (about 1 tablespoon)
• 240 mL Buttermilk (room temperature)
• 227 grams Unsalted butter (for frosting) (softened)
• 360 grams Powdered sugar (sifted)
• 30 mL Milk (for frosting, room temperature)
• 15 mL Confetti sprinkles (about 2 Tbsp, for garnish)

Instructions

1. Preheat oven and prepare pans

   Set the oven to 350°F (177°C). Grease the bottoms of two 8‑inch round cake pans with a thin layer of butter, line the sides with parchment paper circles, and wrap the pans with cake strips to ensure even baking.

   Time: PT5M

   Temperature: 350°F

2. Measure and sift dry ingredients

   Weigh 280 g (2 ½ cups) all‑purpose flour, add ¾ tsp salt and 2 ¼ tsp baking powder. Sift the mixture into a bowl and whisk to combine.

   Time: PT5M

3. Cream butter

   In the stand mixer, beat 170 g (¾ cup) room‑temperature unsalted butter on medium speed until smooth and pale, about 2 minutes.

   Time: PT5M

4. Add sugar and beat

   Gradually add 333 g (1 ⅔ cups) granulated sugar while the mixer runs on medium‑high. Increase to high and beat for 3 minutes until the mixture is light and fluffy. Scrape down the bowl sides halfway through.

   Time: PT4M

5. Incorporate eggs

   Add the three eggs one at a time, allowing each egg to fully incorporate before adding the next. Mix on medium speed for about 30 seconds after each egg.

   Time: PT3M

6. Add vanilla

   Pour 15 mL (1 Tbsp) pure vanilla extract into the batter and mix briefly.

   Time: PT1M

7. Combine dry and wet ingredients

   With the mixer on low, add the sifted flour mixture and buttermilk (240 mL) in alternating batches: flour, ⅓ buttermilk, flour, remaining buttermilk, finishing with flour. Mix each addition just until barely combined; the batter will look slightly lumpy.

   Time: PT8M

8. Finish mixing by hand

   Using a rubber spatula, gently fold the batter until it becomes a uniform, smooth mixture. Avoid vigorous stirring.

   Time: PT2M

9. Portion batter into pans

   Divide the batter evenly, about 600 g per pan, using a scale or by eye. Tap the pans lightly on the counter to release large air bubbles and smooth the tops.

   Time: PT3M

10. Bake the cakes

    Place the pans in the preheated oven and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Rotate the pans halfway through for even baking.

    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 them cool completely, about 20 minutes, before frosting.

    Time: PT20M

12. Prepare vanilla buttercream

    While the cakes cool, beat 227 g (1 cup) softened butter until creamy. Gradually add 360 g (3 cups) sifted powdered sugar, 15 mL (1 Tbsp) vanilla, and 30 mL (2 Tbsp) milk. Beat on high for 2 minutes until light and spreadable.

    Time: PT10M

13. Assemble and frost the cake

    Place a dollop of buttercream on a cake plate, set the first layer in the center, and spread a generous, even layer of frosting over the top and sides. Place the second layer on top and repeat with a smooth coat. Use an offset spatula to level the sides.

    Time: PT10M

14. Add finishing touches

    Create a simple spiral pattern with a rounded‑tip spatula or swirl with the offset spatula. Sprinkle confetti sprinkles around the edge for a festive look.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of All‑purpose flour: cake flour, pastry flour
• Instead of Salt: kosher salt (use ½ amount)
• Instead of Baking powder: baking soda + cream of tartar (½ tsp soda + 1 tsp cream of tartar)
• Instead of Unsalted butter: margarine
• Instead of Granulated sugar: superfine sugar
• Instead of Large eggs: egg replacer (¼ cup per egg)
• Instead of Pure vanilla extract: vanilla bean seeds (1 vanilla bean)
• Instead of Buttermilk: milk + lemon juice (240 mL milk + 1 Tbsp lemon juice, let sit 5 min)
• Instead of Unsalted butter (for frosting): margarine
• Instead of Powdered sugar: confectioners' sugar
• Instead of Milk: half‑and‑half
• Instead of Confetti sprinkles: colored non‑pareve sprinkles

Equipment Needed

• Stand mixer with paddle attachment
• Mixing bowls
• Kitchen scale
• Measuring cups and spoons
• Sifter
• Rubber spatula
• Two 8‑inch round cake pans
• Parchment paper circles
• Butter (for greasing pans)
• Cake strips (optional)
• Cooling rack
• Offset spatula
• Turntable (optional)
• Piping bag (optional)
• Rounded‑tip spatula (for swirl) (optional)
• Oven
• Oven mitts

Critical Steps — Do Not Skip

• Preheat oven and properly line and strip the pans.
• Alternate dry and wet ingredients without over‑mixing.
• Use cake strips and monitor baking time to avoid a domed top.
• Allow cakes to cool completely before frosting.

Chef Tips from the Video

• Weigh flour instead of scooping to prevent a dense cake.
• Room‑temperature butter, eggs, and buttermilk bake evenly and keep the crumb tender.
• Scrape the sides of the bowl frequently for a uniform batter.
• A quick tap on the counter after filling the pans eliminates large air bubbles.

Troubleshooting

Storage

Refrigerator: Store unfrosted layers or fully frosted cake in an airtight container for up to 5 days.

Freezer: Wrap each layer tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the fridge before assembling.

Room temperature: Unfrosted cake layers can sit at room temperature for up to 2 days; frosted cake should be refrigerated.

Make-Ahead Tips

• Bake the layers a day ahead and store them wrapped in plastic.
• Prepare the buttercream frosting up to 2 days in advance; keep refrigerated and re‑whip before using.
• Assemble the cake just before serving for the freshest texture.