Best Vanilla Cake Recipe
This classic, old fashioned, quick and easy vanilla cake recipe from scratch with simple ingredients is soft, moist and fluffy. Great with vanilla frosting.
Servings: 9 Slices
Calories: 962kcal
Ingredients
- ½ cup Butter Unsalted, Softened
- ½ cup Oil
- 1.5 cups Granulated sugar
- 4 Eggs Large, Room temperature
- 2 teaspoon Vanilla extract
- 1 ¼ cups Buttermilk
- 3 cups All-purpose flour
- 1 tablespoon Baking powder
- ¼ teaspoon Baking soda
- 4 cups American buttercream frosting
- 2 tablespoon White edible pearls For decoration
Instructions
- In a large mixing bowl, cream together butter, oil and sugar until fluffy.
- Add eggs, vanilla extract, buttermilk and mix until smooth. Keep aside.
- In a separate mixing bowl, whisk together the flour, baking powder, baking soda.
- Dump this dry mixture into the wet mixture and mix until just combined. Don't over-mix!!!!!
- Pour batter into 2 greased and floured round cake pans (Dimensions: 8x3).
- Bake at 350 degrees F for 35-40 minutes or until an inserted toothpick in the center comes out clean.
- Allow the cakes to fully cool down to room temperature.
- Then, place one cake on a cake stand and ice the top with frosting.
- Place the other cake on top and press gently to stick the two cakes together.
- Frost the entire cake smoothly with a spatula.
- Use Tip 1M to decorate a border around the top of the cake.
- Sprinkle edible pearls all over the cake. Enjoy!
Notes
- Use room temperature ingredients because they blend together smoothly and evenly.
- Use unsalted butter to keep this cake from becoming too salty.
- You need to use a combination of oil and butter or else the cake becomes too dense.
- Don't over-bake or else you will end up with a dry cake.
- Use high quality vanilla extract for best flavor. You can even use vanilla paste or vanilla emulsion oil.
- Remember to grease and flour your cake pans or use parchment paper to prevent the cake from sticking to the pan.
- To make homemade buttermilk substitute, mix together 1 cup whole milk with 1 tablespoon vinegar or lemon juice. Let it sit for 5 minutes. Mix and then use in this recipe.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days
Nutrition
Calories: 962kcal | Carbohydrates: 137g | Protein: 7g | Fat: 42g | Saturated Fat: 11g | Cholesterol: 103mg | Sodium: 375mg | Potassium: 285mg | Fiber: 1g | Sugar: 100g | Vitamin A: 475IU | Calcium: 119mg | Iron: 2.5mg