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Vanilla Cake with Classic Vanilla Buttercream Recipe

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★★★★★

4.6 from 795 reviews

This classic Vanilla Cake recipe features a moist and tender crumb made with a perfect blend of simple ingredients and a rich, creamy vanilla buttercream frosting. Perfect for birthdays, celebrations, or any special occasion, these layers bake up light and fluffy with a delicate vanilla flavor, then are elegantly finished with a smooth, fluffy buttercream that’s easy to spread and decorate.

Ingredients

Scale

For the Vanilla Cake

  • 2 ½ cups (312g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup (170g) unsalted butter, room temperature
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup (240ml) whole milk, room temperature
  • ½ cup (120ml) sour cream, room temperature

For the Vanilla Buttercream

  • 1 cup (227g) unsalted butter, room temperature
  • 4 cups (480g) powdered sugar, sifted
  • 2 tbsp heavy cream or milk
  • 1 ½ tsp pure vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the Pans and Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper for easy cake removal after baking.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside to be combined later with the wet ingredients.
  3. Cream the Butter and Sugar: Using a large mixing bowl, beat the unsalted butter and granulated sugar on medium speed for 3 to 4 minutes. Continue until the mixture lightens in color and becomes fluffy, ensuring a smooth cake texture.
  4. Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter mixture, beating well after each addition. Scrape down the sides of the bowl, then mix in the vanilla extract until fully incorporated.
  5. Combine Milk and Sour Cream: In a separate bowl or measuring jug, stir together the whole milk and sour cream until smooth. This mixture will contribute to the cake’s moistness and tenderness.
  6. Alternate Wet and Dry Ingredients: Add the flour mixture to the creamed butter in three additions, alternating with the milk and sour cream mixture. Begin and end with the dry ingredients. Mix on low speed and stop as soon as the batter is combined to avoid overmixing, which can make the cake tough.
  7. Divide and Bake: Evenly divide the batter between the prepared pans and smooth the tops with a spatula. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean, indicating the cakes are done.
  8. Cool the Cakes: Let the cakes cool in their pans for 10 minutes. Then, turn them out onto a wire rack to cool completely before applying frosting.
  9. Make the Buttercream: In a large bowl, beat the butter on medium speed until creamy and smooth. Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated and smooth.
  10. Finish the Frosting: Add the vanilla extract, a pinch of salt, and the heavy cream or milk. Beat the mixture on high speed for 3 to 4 minutes until the frosting is light, fluffy, and spreadable. If it’s too thick, add more cream one tablespoon at a time until desired consistency is reached.
  11. Level and Layer the Cake: If needed, trim the tops of the cake layers to create an even surface. Place one cake layer onto a cake stand or serving plate, and spread a generous layer of buttercream on top.
  12. Stack and Crumb Coat: Place the second cake layer on top of the first and press down lightly. Apply a thin layer of frosting all around the cake to seal in crumbs. Chill the cake in the refrigerator for 15 minutes to set this crumb coat.
  13. Frost and Decorate: After chilling, apply the final thick layer of buttercream frosting. Smooth the sides and top with an offset spatula. Decorate as desired and serve.

Notes

  • Ensure all ingredients are at room temperature for best mixing results and a smoother batter.
  • Do not overmix the batter to keep the cake moist and tender.
  • Use parchment paper in the pans to prevent sticking and make cake removal easier.
  • The sour cream in the batter adds moisture and richness to the cake.
  • The buttercream can be stored in the refrigerator for up to 1 week; re-whip before using if it firms up.
  • If the cake layers are domed on top after baking, trimming ensures easier stacking and a professional look.

Keywords: vanilla cake, classic vanilla cake, vanilla buttercream, layered cake, homemade cake, birthday cake recipe, moist vanilla cake

Find it online: https://nayabaker.com/vanilla-cake-with-classic-vanilla-buttercream-recipe/