Classic Vanilla Cake Recipe

Ingredients

• 2 1/3 cups All-Purpose Flour (sifted)
• 2 teaspoons Baking Powder
• 0.5 teaspoons Baking Soda
• 0.5 teaspoons Salt
• 0.5 cup Unsalted Butter (softened at room temperature)
• 1.5 cups Granulated Sugar
• 3 Eggs (large, room temperature)
• 0.5 cup Vegetable Oil
• 1 teaspoon Vanilla Extract (pure)
• 1 cup Buttermilk (room temperature)
• 2/3 cup Unsalted Butter (softened, for frosting)
• 1 3/4 cups Cream Cheese (softened, full‑fat)
• 1 1/4 cups Powdered Sugar (sifted)
• 2 teaspoons Vanilla Extract (pure, for frosting)
• 0.5 cup Heavy Cream (cold, for whipping)

Instructions

1. Preheat Oven and Prepare Pans

   Preheat the oven to 350°F (175°C). Grease the two 20 cm round cake pans and line the bottoms with parchment paper.

   Time: PT5M

   Temperature: 350°F

2. Combine Dry Ingredients

   In a medium bowl whisk together the sifted all‑purpose flour, baking powder, baking soda, and salt until evenly combined.

   Time: PT3M

3. Cream Butter and Sugar

   In a large mixing bowl beat the softened butter and granulated sugar with an electric mixer on medium speed until the mixture is light, fluffy, and pale in color.

   Time: PT5M

4. Add Eggs One at a Time

   Add the eggs one by one, beating on medium speed after each addition until fully incorporated.

   Time: PT3M

5. Incorporate Oil and Vanilla

   Pour in the vegetable oil and vanilla extract, then beat on low speed just until combined.

   Time: PT2M

6. Add First Half of Dry Mix

   Add half of the dry‑ingredient mixture to the batter and beat on low until just combined.

   Time: PT2M

7. Add First Half of Buttermilk

   Pour in ½ cup of the buttermilk and beat on low until smooth.

   Time: PT2M

8. Add Remaining Dry Mix

   Add the remaining dry‑ingredient mixture and beat on low until just incorporated.

   Time: PT2M

9. Add Remaining Buttermilk

   Add the remaining ½ cup of buttermilk and beat on low just until the batter is smooth and glossy.

   Time: PT2M

10. Divide Batter and Bake

    Divide the batter evenly between the two prepared pans, smoothing the tops with a spatula. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.

    Time: PT40M

    Temperature: 350°F

11. Cool Cakes

    Allow the cakes to cool in the pans for 5–10 minutes, then run a thin knife around the edges, invert onto a cooling rack, and let them cool completely.

    Time: PT15M

12. Make Cream Cheese Frosting

    While the cakes cool, beat the softened butter, cream cheese, powdered sugar, and 2 tsp vanilla extract together until smooth and creamy. In a separate bowl, whip the cold heavy cream to stiff peaks, then gently fold it into the cream‑cheese mixture until light and fluffy.

    Time: PT10M

13. Assemble Cake

    Place the first cake layer on a serving plate and spread a generous layer of frosting over the top. Place the second layer on top, then spread frosting evenly over the top and all sides of the cake.

    Time: PT5M

14. Optional Decoration

    Sprinkle decorative sprinkles or edible glitter over the top if desired.

    Time: PT1M

15. Chill Before Serving

    Refrigerate the assembled cake for at least 2 hours to set the frosting before slicing and serving.

    Time: PT2H

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

0.5 g