This delightful recipe is your answer to satisfying any sweet tooth craving. It’s a breeze to bake easy vanilla cake recipe, boasting a delightfully soft and moist crumb moist vanilla cake recipe with oil that’s perfect for any occasion. We’re talking the ultimate birthday cake here, and who doesn’t love a classic vanilla cake recipe? So, preheat your oven and get ready to bake!
In this Post:
Why You love this Vanilla Cake with Buttercream:
- Effortless Elegance: Simple ingredients and straightforward steps make this recipe a perfect choice for beginner bakers or those short on time easy recipe for a vanilla cake.
- Melts-in-Your-Mouth Texture: The combination of buttermilk and creamed butter creates an incredibly moist cake with a melt-in-your-mouth texture best vanilla moist cake recipe.
- Pure Vanilla Bliss: Pure vanilla extract in both the cake and frosting delivers a clean, classic vanilla flavour that everyone loves classic vanilla cake recipe.
- Endless Versatility:Â This cake shines as a birthday cake, celebratory centrepiece, or a simple sweet treat simple cake recipe. Plus, the frosting can be easily flavoured or coloured to match any occasion.
- Crowd-Pleasing Perfection:Â The combination of the moist cake and delicious frosting is sure to be a hit with everyone who tries it best recipe for vanilla cake.
How to make Moist Vanilla Cake with Buttercream:
1
Preparation
â—‰ Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and place the rack in the centre. Grease and flour two nine-inch round cake pans. Don’t forget to dust the insides with flour as well, tapping out any excess for easy cake removal.
2
Making Cake Batter
◉  In a medium bowl, whisk together 2 ½ cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt. Set that aside for now.
3
Mixing
4
Adding Eggs:
â—‰ Now, let’s add the eggs! Crack them in one at a time, beating well with the mixer after each addition. We want a total of four large, room-temperature eggs. Make sure each egg is fully incorporated before adding the next.
5
Adding Vanilla
6
Mixing Dry Ingredient
â—‰ If you used room temperature ingredients, the batter should be thick and smooth. If it looks a bit grainy, don’t worry! Just beat for another 30 seconds or so until it reaches that smooth consistency fluffy vanilla cake recipe.
7
Baking and Cooling the Cake
8
Baking
â—‰ Let the cakes cool in the pans for 10 minutes before carefully inverting them onto a wire rack. We want them to cool completely at room temperature before frosting. Patience is key! Frosting a warm cake is a recipe for melty frosting, so resist the urge!
9
Vanilla Buttercream Frosting:
â—‰ Beat 1 ½ cups of softened, unsalted butter on high speed for five minutes. You’re looking for light and creamy frosting. Scrape down the bowl as needed to make sure all the butter gets creamed evenly.
â—‰ After five minutes of beating, you should see a noticeable difference in the frosting. It’ll be lighter in colour and have a whipped appearance.
◉ While the mixer is on low speed (to avoid a powdered sugar explosion!), sift together 4 ½ to 5 cups of powdered sugar. Gradually add the powdered sugar, one heaping tablespoon at a time, letting it incorporate after each addition. Remember to scrape down the bowl as needed. You can adjust the amount of sugar to your desired sweetness level simple and easy vanilla cake recipe.
â—‰ Now, let’s add some flavour! Throw in ¼ teaspoon of fine salt and those four teaspoons of real vanilla extract. The frosting should be quite thick at this point, depending on how much sugar you used.
â—‰ To make the frosting easier to spread and pipe, we’ll add a touch of creaminess. Add three to four tablespoons of heavy whipping cream or milk, one tablespoon at a time, until you reach the consistency you like. The finished frosting should be whipped and fluffy with a delightful vanilla flavour vanilla frosting recipe for cake.
â—‰ For a perfectly flat cake top, slice a thin layer off the cooled cake before frosting vanilla cake in a mug recipe.
Tips:
â—‰ Frosting can be made ahead and stored in the fridge for up to 3 days. Soften to spreading consistency before using.
â—‰ This cake can also be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Recipe
Moist Vanilla Cake with Vanilla Buttercream
This easy recipe is perfect for any occasion!
Ingredients
Cake:
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ½ cups unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 4 teaspoons vanilla extract
- 1 cup buttermilk, room temperature
Frosting:
- 1 ½ cups unsalted butter, softened
- 4 ½ - 5 cups powdered sugar
- ¼ teaspoon salt
- 4 teaspoons vanilla extract
- 3-4 tablespoons heavy whipping cream or milk
Instructions
- Preheat oven to 350°F (175°C) and centre a rack. Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar for 5 minutes on medium-high speed until thick and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Alternately add the dry ingredients and buttermilk to the wet ingredients, mixing until just combined.
- Divide batter evenly between pans. Bake 28-30 minutes or until a toothpick inserted into the centre comes out clean.
- Cool cakes in pans for 10 minutes before inverting onto a wire rack to cool completely.
- To make frosting, cream butter for 5 minutes on high speed. Gradually add powdered sugar, then salt and vanilla extract. Beat until smooth.
- Add cream or milk, one tablespoon at a time, until frosting reaches desired spreading consistency.
- Frost cooled cake layers and decorate as desired.
Frequently Asked Questions about Moist Vanilla Cake with Vanilla Buttercream Frosting
Q: How easy is this vanilla cake recipe to make?
A: This recipe is perfect for bakers of all experience levels! It uses simple ingredients and straightforward instructions, making it a great choice for beginners or those short on time.
Q: What makes this cake so moist?
A: The secret to this cake’s incredible moistness is the combination of buttermilk and creamed butter. Buttermilk adds a slight tang and helps to tenderize the crumb, while creaming the butter with sugar creates air pockets that keep the cake fluffy and moist.
Q: Can I substitute anything in this recipe?
Here are a few substitutions you can try:
- All-purpose flour: If you don’t have cake flour, you can use all-purpose flour instead. However, the cake may be slightly denser.
- Milk: You can substitute milk for the buttermilk, but the cake may not be quite as moist.
- Vanilla extract: For an even more intense vanilla flavour, you can use vanilla bean paste instead of extract.
Q: How can I tell if my cake is done baking?
A: The best way to tell if your cake is done is to insert a toothpick into the centre. If the toothpick comes out clean, the cake is done!
Q: How long does the frosting need to soften before using?
A: If you’ve stored your frosting in the fridge, let it soften at room temperature for about 30 minutes before using. It should be spreadable but not too runny.
Q: How can I decorate my cake?
The beauty of this cake is its versatility! You can keep it simple with a dusting of powdered sugar, or get creative with piped frosting designs, sprinkles, fresh fruit, or even chocolate shavings.
Q: Can I freeze this cake?
Absolutely! This cake freezes beautifully for up to 3 months. Simply cool the cake completely, then wrap it tightly in plastic wrap and freeze. Thaw overnight in the refrigerator before serving.
Q: What are some tips for a perfectly level cake?
- Make sure your oven temperature is accurate.
- Use cake flour for a lighter crumb.
- Level off the tops of your cooled cake layers with a serrated knife before frosting.