Perfect Vanilla Cake (Printable)
Light and moist vanilla cake with creamy buttercream frosting, perfect for any occasion.
# What You'll Need:
→ Cake Components
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1 1/2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon pure vanilla extract
08 - 1 cup whole milk, room temperature
→ Vanilla Buttercream Frosting
09 - 1 cup unsalted butter, softened
10 - 4 cups powdered sugar, sifted
11 - 2 tablespoons whole milk
12 - 1 1/2 teaspoons pure vanilla extract
13 - Pinch of salt
# How To Make It:
01 - Preheat oven to 350°F. Grease two 9-inch round cake pans and line with parchment paper.
02 - Whisk flour, baking powder, and salt in a medium bowl. Set aside.
03 - Beat butter and sugar with electric mixer until light and fluffy, approximately 3-4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Alternate adding flour mixture and milk to butter mixture, beginning and ending with flour. Mix until just incorporated, avoiding overmixing.
06 - Distribute batter evenly between prepared pans. Smooth surfaces using spatula.
07 - Bake for 28-32 minutes until toothpick inserted in center emerges clean.
08 - Let cakes rest in pans for 10 minutes, then invert onto wire racks to cool completely.
09 - Beat butter until creamy. Gradually incorporate powdered sugar, milk, vanilla, and salt. Beat until smooth and fluffy, about 3 minutes.
10 - Spread buttercream between cooled cake layers. Frost top and sides with remaining buttercream.
# Expert Hints:
01 -
- The texture is incredibly light but somehow still substantial enough to feel special
- Buttercream that whips up so silky youll find yourself sneaking spoonfuls
- Fools even the people who swear they dont like plain vanilla cake
02 -
- Room temperature ingredients are the difference between a dense cake and a light one
- Overmixing once flour is added will make your cake tough—stop as soon as you see no dry flour
03 -
- Weighing your ingredients is more accurate than using measuring cups
- Don't open the oven door during the first 20 minutes of baking