Vanilla Cake: 9 Easy Steps to a Wonderfully Moist Crumb
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vanilla cake has a tender buttermilk crumb and creamy vanilla buttercream. Get the easy recipe, filling ideas and storage tips for any party.
Ingredients
Dry ingredients
300 g all-purpose flour
25 g cornstarch
½ tsp baking soda
1 tsp baking powder
½ tsp salt (skip it if you use salted butter)
Wet and rich ingredients
113 g unsalted butter, room temperature
105 g neutral vegetable oil (canola works well)
332 g granulated white sugar
3 large eggs, room temperature
1 ¼ tbsp vanilla extract
1 tsp white vinegar
337 g buttermilk, room temperature
Vanilla buttercream
340 g softened butter
375 g powdered sugar
1½ tsp vanilla extract
1½ tbsp milk (or thick cream)
Instructions
Set the stage.
Heat the oven to 165 °C (329 °F) with the fan on. Without a fan setting, use 175 °C (347 °F). Then grease and line two deep 8-inch (20 cm) round pans.
Whisk the dry team.
Whisk the flour, cornstarch, baking soda, baking powder and salt together in a bowl. Set it aside.
Cream the butter, oil and sugar.
Beat the room-temperature butter, oil and granulated sugar until the mixture looks light and creamy.
Bring in the eggs.
Beat in the eggs one at a time. Then mix in the vanilla extract and white vinegar.
Alternate flour and buttermilk.
Add the dry mixture and the buttermilk in turns, starting and ending with the dry mixture. Stir only until everything just comes together, so the crumb stays tender.
Bake.
Divide the batter between the pans and bake for about 30 to 35 minutes. Start checking at 30 minutes: the cakes are done when a toothpick in the center comes out clean.
Cool completely.
Let the layers cool all the way before you frost them. A warm cake melts buttercream.
Whip the buttercream.
Beat the softened butter until creamy. Add the powdered sugar, vanilla extract and milk, then beat until smooth and fluffy.
Stack, frost and sprinkle.
Spread a generous layer of buttercream on the first layer and top it with the second. Cover the top and sides, then add sprinkles if you like.
