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Vanilla Cake
Yield: 12 servings
This vanilla cake is incredibly soft, fluffy, and perfectly moist with rich, true vanilla flavor in every bite. It’s topped with a silky vanilla bean buttercream that’s smooth, creamy, and speckled with real vanilla. Easy to make and wonderfully classic, it’s a timeless dessert that’s perfect for any celebration.
Ingredients
Vanilla Cake
- 3 cups (375 g) cake flour
- 3 tsp (3 tsp) baking powder
- 1 tsp (1 tsp) salt
- 1 cup (227 g) unsalted butter (room temperature)
- 1 ¾ cup (350 g) granulated sugar
- ¼ cup (60 ml) vegetable oil
- 2 (2) large eggs (room temperature)
- 2 (2) large egg whites (room temperature)
- ¾ cup (173 g) full-fat sour cream (room temperature)
- 1 tbsp (15 ml) vanilla extract or vanilla bean paste
- 1 cup (240 ml) whole milk (room temperature)
Vanilla Bean Buttercream Frosting
- 2 cups (454 g) unsalted butter (room temperature)
- 5 cups (600 g) powdered sugar
- ¼ cup (60 ml) heavy cream (room temperature)
- 1 tbsp (15 ml) vanilla bean paste
- ½ tsp (0.5 tsp) salt
Instructions
Vanilla Cake
- Preheat the oven to 350℉ (177℃). Prepare three 7-inch round cake pans with nonstick cooking spray and parchment paper circles.
- In a medium mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter, granulated sugar, and vegetable oil for a few minutes until light and creamy.
- While mixing on low speed, add in the room temperature eggs and egg whites one at a time, mixing in between each addition, until well combined. Add in the sour cream and vanilla extract/vanilla bean paste, and mix on low speed until all the ingredients are well incorporated.
- Alternate adding the flour mixture and the milk to the butter mixture, mixing on low speed in between each addition, until the ingredients are mostly incorporated. This is how you will add the ingredients: ⅓ flour mixture (mix) ½ milk (mix) ⅓ flour mixture (mix) ½ milk (mix) ⅓ flour mixture (mix). Scrape the sides and bottom of the bowl to ensure all the ingredients are well incorporated. Mix the cake batter on low speed just until the ingredients are incorporated and the batter is smooth.
- Divide the cake batter evenly into the prepared cake pans. Use a kitchen scale to create even layers.
- Bake the cake layers for 30 to 35 minutes, until the cake layers spring back when gently touched. If your finger leaves an indent, they need to bake a bit longer.
- Remove the cake pans from the oven and allow the cakes layers to cool in the pans for about 10 minutes before removing the layers and transferring to a wire rack to cool completely.
Vanilla Bean Buttercream Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
- Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
- Add in the heavy cream, vanilla bean paste, and salt, and continue to mix on low speed until combined and smooth. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Increase the mixer speed to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. Then, turn the mixer to low speed and mix the buttercream for several minutes to remove air bubbles.
- Optional: To smooth out the buttercream, melt 1 cup of the frosting in the microwave for 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.
Assembling the Vanilla Cake
- Use a serrated knife to level the cake layers by cutting off the domed tops. If desired, remove the caramelization (browning) on the bottom and sides of the cake layers.
- Place one cake layer on a round cake board. Add a thick layer of the vanilla bean buttercream frosting to the top of the cake layer and spread evenly with an offset spatula. Add the second cake layer, another layer of buttercream, and spread evenly. Then, add the final cake layer to the top of the cake.
- With an offset spatula, add a crumb coat, a thin layer of buttercream frosting, to the top and sides of the cake. Use a cake scraper to remove excess frosting to smooth the sides. Chill the cake for 20 minutes to firm the buttercream.
- Add a generous layer of the buttercream to the chilled cake with an offset spatula. Use a cake scraper to remove the excess buttercream and smooth the sides of the cake or create a more swirled and rustic look, as pictured.
Notes
Storing & Serving:
- Room temperature: Store the cake in an airtight container or cake box at room temperature for 2 to 3 days. Cover any exposed cake with plastic wrap to prevent the cake layers from drying out.
- Refrigerator: Store the cake in an airtight container or cake box in the refrigerator for 3 to 5 days. Cover any exposed cake with plastic wrap to prevent the cake layers from drying out. Serve the cake at room temperature for the best taste and texture.
- Freezer: Freeze the cake slices wrapped individually in plastic wrap in the freezer for up to 3 months.
Nutrition
Serving: 1slice | Calories: 946kcal | Carbohydrates: 105g | Protein: 7g | Fat: 57g | Saturated Fat: 33g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 166mg | Sodium: 437mg | Potassium: 120mg | Fiber: 1g | Sugar: 81g | Vitamin A: 1654IU | Vitamin C: 0.2mg | Calcium: 125mg | Iron: 1mg
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