Vanilla Cake
A soft and fluffy vanilla cake that stays moist for up to four days, perfect for any celebration.
Ingredients
Cake Ingredients
- 2 cups plain/all-purpose flour cake flour OK too
- 2.5 teaspoons baking powder
- ¼ teaspoon cooking salt kosher salt
- 4 large eggs 50 – 55g / 2 oz each, at room temp
- 1.5 cups caster/superfine sugar granulated/regular OK too
- 115 grams unsalted butter cut into 1.5cm / 1/2” cubes
- 1 cup milk full fat
- 3 teaspoons vanilla extract the best you can afford
- 3 teaspoons vegetable or canola oil
Vanilla Buttercream
- 225 grams unsalted butter softened
- 500 grams soft icing sugar/powdered sugar SIFTED
- 3 teaspoons vanilla extract
- 2-4 tablespoons milk to adjust thickness
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Combine Dry Ingredients
- In a bowl, mix the flour, baking powder, and salt together. Set aside.
Beat Eggs Until Aerated
- In a large bowl, beat the eggs and sugar until light and fluffy.
Finish Cake Batter
- Gradually add the butter, milk, vanilla extract, and oil to the egg mixture. Mix well.
- Then, add the dry ingredients and mix until just combined.
Bake
- Pour the batter evenly into the prepared cake pans. Bake for about 25-30 minutes, or until a toothpick comes out clean.
Cool & Frost
- Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
- Once cool, frost with Vanilla Buttercream.
Vanilla Buttercream
- In a bowl, beat softened butter until creamy.
- Gradually add sifted icing sugar and mix until fluffy.
- Add vanilla and milk as needed to achieve the desired consistency.
Notes
Make sure your eggs are at room temperature for better mixing. Use high-quality vanilla extract for the best flavor. Don't overmix the batter; mix until just combined for a lighter cake. If you want extra moisture, you can brush the cooled cakes with syrup before frosting.