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The Best Vanilla Cake Recipe

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★★★★★

4.9 from 137 reviews

A moist, tender, and flavorful vanilla cake recipe that combines the richness of butter and oil with the tang of buttermilk. Perfectly balanced with vanilla extract and topped with your choice of frosting, this classic vanilla cake is great for celebrations or casual desserts.

Ingredients

Scale

Cake Ingredients

  • ½ cup unsalted butter, softened to room temperature
  • ½ cup avocado, canola, or vegetable oil
  • 1 ½ cup granulated sugar
  • 4 large eggs, room temperature preferred
  • 1 Tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cup buttermilk, room temperature preferred

Frosting

  • 1 batch Chocolate Frosting (recipe linked or use preferred frosting)

Instructions

  1. Prepare Oven and Pans: Preheat your oven to 350°F (177°C). Line two deep 8-inch round cake pans with parchment paper on the bottoms and lightly grease the sides. Set aside to use once the batter is ready.
  2. Cream Butter, Oil, and Sugar: Using a stand mixer or electric mixer in a large bowl, cream together the softened butter, oil, and granulated sugar until the mixture is creamy and well combined.
  3. Add Eggs: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated into the batter.
  4. Add Vanilla: Stir in the tablespoon of vanilla extract evenly throughout the mixture.
  5. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening agents and salt.
  6. Combine Dry and Wet Mixtures: Using a spatula, gently fold the dry flour mixture and buttermilk alternately into the butter mixture, starting and ending with the flour mixture. Mix just until combined, avoiding over-mixing; some small lumps are okay. Do not use an electric mixer for this step to maintain the batter’s light texture.
  7. Divide and Bake: Evenly pour the batter into the prepared pans. Bake at 350°F (175°C) for 30-35 minutes. The cakes are done when the surface springs back gently to touch and a toothpick inserted into the center comes out mostly clean with a few moist crumbs, but no wet batter.
  8. Cool Cakes: Let the cakes cool in their pans for 10-15 minutes before inverting them onto a cooling rack. Allow them to cool completely before frosting.
  9. Frost and Decorate: Frost the cooled cakes with the prepared chocolate frosting or your choice of frosting. Optionally, decorate with sprinkles for a festive touch.

Notes

  • Use room temperature ingredients for better incorporation and smoother batter.
  • You can substitute the chocolate frosting with cream cheese frosting, vanilla buttercream, or any frosting of your choice.
  • Make sure to not over-mix the batter after adding the dry ingredients to ensure a tender cake crumb.
  • If you don’t have buttermilk, you can make a substitute by mixing 1 ¼ cups milk with 1 tablespoon of lemon juice or white vinegar and letting it sit for 5 minutes.
  • To achieve evenly baked cakes, rotate pans halfway through baking if your oven heats unevenly.
  • Leftover cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.

Keywords: vanilla cake, classic cake recipe, moist vanilla cake, homemade cake, birthday cake, chocolate frosting

Find it online: https://miarosetti.com/the-best-vanilla-cake-recipe/