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Homemade Vanilla Cake Recipe with Vanilla Buttercream (The Best!) photo

Vanilla Cake Recipe with Vanilla Buttercream (The Best!)

This Vanilla Cake is a showstopper! Moist, fluffy, and topped with creamy vanilla buttercream, it’s perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • Mixing bowls
  • Electric Mixer
  • Measuring cups and spoons
  • Spatula
  • Cake Pans
  • Cooling rack
  • Piping bags and tips

Ingredients
  

For the Cake:

  • 3 and 3/4 cups Cake Flour (450 g)
  • 1 Tablespoon Baking Powder (14 g)
  • 3/4 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 and 1/2 cups Unsalted Butter (340 g, at room temperature)
  • 2 and 1/4 cups Granulated Sugar (447 g)
  • 2 Tablespoons Vanilla Extract (28 ml)
  • 1/4 teaspoon Almond Extract
  • 4 large Eggs (room temperature)
  • 3 large Egg Whites (beaten until frothy)
  • 1 and 1/4 cups Buttermilk (284 ml)
  • 1 cup Sour Cream (227 g)
  • 1/3 cup Canola Oil (67 ml)

For the Buttercream:

  • 2 cups Unsalted Butter (454 g, at room temperature)
  • 6 and 1/2 cups Confectioners’ Sugar (741 g, sifted)
  • 1/4 cup Whole Milk (57 ml, adjust as needed)
  • 2 Tablespoons Heavy Cream (28 ml)
  • 2 teaspoons Vanilla Extract for buttercream
  • 1/4 teaspoon Salt for buttercream

Instructions
 

Instructions:

  • Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.
  • Step 2: In a large mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
  • Step 3: In another bowl, using an electric mixer, beat the unsalted butter and granulated sugar together on medium speed until light and fluffy—about 3-5 minutes.
  • Step 4: Add the large eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract and almond extract until fully combined.
  • Step 5: In a separate measuring cup, combine the buttermilk, sour cream, and canola oil. Gradually add this mixture to the butter and sugar mixture, mixing until just combined.
  • Step 6: Gently fold the dry ingredient mix into the wet ingredients using a spatula. Be careful not to over-mix; you want to keep the batter light and airy.
  • Step 7: Gently fold in the beaten egg whites until just combined. This step is crucial for achieving a light texture.
  • Step 8: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Step 9: Once baked, remove the cake layers from the oven and let them cool in the pans for about 10 minutes. Then, gently turn them out onto a cooling rack to cool completely.
  • Step 10: In a large mixing bowl, beat the unsalted butter until creamy. Gradually add the sifted confectioners' sugar, mixing on low speed until combined. Add the whole milk, heavy cream, vanilla extract, and salt, and beat on high speed until the buttercream is light and fluffy.
  • Step 11: Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous amount of vanilla buttercream on top, then place the second layer on top. Frost the top and sides of the cake with the remaining buttercream. Decorate as desired!

Notes

  • For a lighter cake, ensure all ingredients are at room temperature.
  • Store leftovers in a cake dome or tightly wrapped in plastic wrap.
  • This cake can be made in advance and stored wrapped for up to 2 days.
Keyword Baking, Buttercream, Cake, Vanilla