Print

My Best Vanilla Cake with Fluffy Vanilla Buttercream Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 13 reviews

This delightful Vanilla Cake recipe yields a moist, fluffy cake that stays fresh for up to 4 days. Featuring a tender crumb enhanced by butter, vanilla, and a touch of oil, it offers a perfect balance of sweetness and delicate flavor. The cake is paired with a smooth and creamy vanilla buttercream frosting, making it ideal for celebrations or everyday indulgences. Its straightforward baking method and detailed instructions ensure reliable success every time.

Ingredients

Cake Batter

  • 2 cups plain / all-purpose flour (cake flour OK as alternate)
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 4 large eggs (50 – 55g / 2 oz each), room temperature
  • 1 1/2 cups caster / superfine sugar (granulated/regular sugar can also be used)
  • 115g / 1/2 cup unsalted butter, cut into 1.5cm / 1/2” cubes
  • 1 cup full fat milk
  • 3 teaspoons vanilla extract
  • 3 teaspoons vegetable or canola oil

Vanilla Buttercream Frosting

  • 225g / 2 sticks unsalted butter, softened
  • 500g / 1 lb soft icing sugar / powdered sugar, sifted
  • 3 teaspoons vanilla extract
  • 2 – 4 tablespoons milk, to adjust thickness

Instructions

  1. Preheat Oven: Preheat your oven to 180°C/350°F (160°C fan) for at least 20 minutes with a shelf placed in the middle.
  2. Prepare Pans: Grease two 20cm / 8” cake pans with butter and line the bottoms with parchment paper to prevent sticking.
  3. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. Beat Eggs: Using a stand mixer fitted with a whisk attachment (or hand beater), beat the room temperature eggs for 30 seconds at medium speed.
  5. Add Sugar Slowly: Gradually pour the sugar into the eggs over 45 seconds while continuing to beat.
  6. Whip Until Tripled: Increase the mixer speed and beat for about 7 minutes until the egg mixture triples in volume and becomes white and fluffy.
  7. Heat Milk and Butter: In a heatproof jug, combine the butter cubes and milk, and microwave on high for 2 minutes or heat gently on stove until butter is melted but not boiling.
  8. Incorporate Flour: Scatter one-third of the flour mixture over the whipped egg mixture and briefly mix at low speed for 5 seconds. Add half of the remaining flour and mix again for 5 seconds, then add the final flour and mix for 5-10 seconds until just combined, avoiding overmixing.
  9. Combine Milk Mixture: Pour the hot milk and butter mixture into the now-empty flour bowl; add vanilla extract and oil, then whisk until smooth and slightly foamy.
  10. Lighten Milk Mixture: Stir about 1 1/2 cups of the beaten egg mixture into the milk mixture vigorously to lighten it.
  11. Combine Mixtures: Pour the milk-egg mixture slowly back into the beaten egg bowl while mixing on low speed, then beat for an additional 10 seconds until smooth and pourable.
  12. Fill Pans and Remove Bubbles: Divide the batter evenly between the prepared cake pans. Gently tap each pan on the counter three times to release large air bubbles.
  13. Bake: Bake in preheated oven for 30 minutes or until the cakes are golden and a toothpick inserted in center comes out clean.
  14. Cool Cakes: Let cakes cool in pans for 15 minutes, then turn out onto wire racks to cool completely. For layering, invert cakes to flatten the dome and level the surface.
  15. Prepare Buttercream: Beat softened butter on high speed for 3 minutes until pale and fluffy. Gradually add sifted icing sugar in three additions, beating slowly to avoid powder clouds, then beat on high for another 3 minutes.
  16. Add Flavor and Adjust Consistency: Mix in vanilla extract and 2-4 tablespoons of milk to achieve desired frosting consistency; beat an additional 30 seconds. Use frosting immediately or refrigerate and rewhip before use.
  17. Frost Cake: Once the cake layers are fully cool, frost with vanilla buttercream or other preferred toppings such as cream, fresh berries, or jam.

Notes

  • Use fresh eggs at room temperature for best aeration and rise.
  • Check that your baking powder is active before use to ensure proper rising.
  • Do not reduce sugar as it is necessary for egg foaming and cake structure.
  • Avoid adding mix-ins such as blueberries or funfetti, as these can sink and affect texture.
  • Do not pause during batter preparation to preserve the air bubbles vital for fluffiness.
  • Preheat oven fully to maintain consistent baking temperatures and avoid opening oven door frequently.
  • If frosting is too soft due to warm butter or weather, chill for 10 minutes then rewhip.
  • Store unfrosted cakes wrapped tightly at room temperature away from direct heat; they keep well for 4 days.
  • For different pan sizes, adjust baking time accordingly as per detailed notes in recipe.
  • Banging cake pans removes large air bubbles that cause uneven holes and brown spots but preserves small bubbles needed for rise.

Find it online: https://marthatasty.com/my-best-vanilla-cake-with-fluffy-vanilla-buttercream-recipe/