It’s hard to beat homemade cakes from scratch. Most often, people bake chocolate, lemon, or strawberry cakes, leaving vanilla out of the mix. That’s because they haven’t found a recipe that’s worth making. If that sounds familiar, this yummy and moist vanilla cake recipe will change your mind.
Ingredients
Cake
- 3 and 2/3 cups of cake flour (be sure to use this type of flour and when measuring, level it)
- 1 ½ teaspoons salt
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 ½ cups unsalted butter (room temperature)
- 2 cups granulated sugar
- 2 large eggs plus 2 egg whites (room temperature)
- 1 ½ cups buttermilk (room temperature)
- 1 tablespoon pure vanilla extract
Vanilla Buttercream Frosting
- 1 ½ cups unsalted butter (room temperature)
- 1/3 cup heavy cream or whole milk
- 5 ½ cups powdered sugar
- 1 ½ teaspoons pure vanilla extract)
- 1/8 teaspoon salt
Directions for the Cake
Step One
Preheat the oven to 350 degrees Fahrenheit. While it’s heating, grease the three nine-inch cake pans. Next, cut out three pieces of parchment paper to fit the bottom of the pans and line each one.
Step Two
In a large bowl, whisk the cake flour, baking powder, baking soda, and salt. Then, set it aside.
Step Three
For this step, you can use either a standing or a hand mixer with a paddle or whisk attachment. On high speed, beat the butter and sugar for roughly three minutes until they’re creamy. In addition, you’ll need to use a rubber spatula to scrape the batter from the sides a few times.
Step Four
Add the eggs plus two egg whites and vanilla extract and beat for an additional two minutes. Once combined, you’ll notice the batter looks curdled, which is what you want. Again, use a rubber spatula to scrape down the sides several times.
Step Five
At this point, change the mixer speed from high to low. Slowly add the dry ingredients that you whisked earlier. In addition, add the buttermilk. With the mixer still on low speed, blend it in for about one minute.
Step Six
When ready, pour the vanilla cake batter into the prepared pans. For this, be sure the amount’s even for all three. Put the pans in the oven and bake between 22 and 26 minutes. To tell if it’s done, insert a plastic toothpick in the center.
Step Seven
Allow the cakes to cool completely on a wire rack. Then, you can frost and assemble them.
Directions for the Frosting
Step One
Put the butter in the mixing bowl. Then, use either the paddle or whisk attachment to beat it until creamy. Typically, this will take two minutes. Then, add the powdered sugar, milk, vanilla extract, and salt. Change the mixer speed to low. Beat for a minute or two until well blended.
Step Two
Next, switch the mixer speed to high and beat the ingredients for two minutes. If the frosting’s too thin, add one-quarter cup of powdered sugar at a time until achieving a spreading consistency. If it’s too thick, add one tablespoon of heavy cream or milk to achieve the right consistency.
Step Three
Place the first cake on a serving dish. With a serrated knife, carefully cut off a thin portion of the top. You’ll do this for all three layers to ensure they’re perfectly flat. However, don’t throw the crumbled cake pieces away. Instead, you can use them on top of ice cream.
Step Four
Using a rubber icing spatula, spread about one to one and a half cups of the frosting on top. Position the second cake on the first and repeat. Now, place the third cake on top. However, not only will you need to frost the top but also the sides.
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Step Five
Before you serve this magnificent vanilla cake, refrigerate it for one hour. Finally, cut it into serving pieces and enjoy.
One important note, you can store any leftover cake in the refrigerator for up to five days. In addition, feel free to decorate it. You could embellish it with fresh fruit, chopped nuts, or even drizzle some caramel sauce on top.
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