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vanilla cake

Vanilla Cake

A delightful vanilla cake recipe that dazzles with its airy layers and creamy vanilla frosting, ideal for both novices and seasoned bakers.
5 from 1 vote
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Course: Cake
Cuisine: American
Prep Time: 40 minutes
Cook Time: 30 minutes
Cooling Time: 3 hours
Total Time: 4 hours 10 minutes
Servings: 12
Calories: 539kcal
Author: Brenda Maher

Ingredients

Base

  • 3⅔ cups cake flour
  • 1 tsp salt
  • 2 ⅓ tsp baking powder
  • 1 tsp baking soda
  • 1½ cups unsalted butter, room temperature
  • 2 cups granulated sugar
  • 3 eggs, large
  • 2 egg whites
  • 1 tbsp pure vanilla extract
  • 1½ cups buttermilk, room temperature

Vanilla Buttercream

  • 1½ cups unsalted butter, softened
  • 5½ cups confectioners' sugar
  • ⅓ cup whole milk or heavy cream
  • 1 ⅔ tsp pure vanilla extract
  • A pinch of salt

Instructions

  • Set the oven to 350°F (177°C). Grease and line three 9-inch cake pans with parchment paper.
  • In a bowl, combine baking soda, baking powder, salt, and cake flour, salt.
  • In a mixer, beat sugar and butter at high speed until smooth (about 3 minutes). Scrape down sides occasionally.
  • Continue mixing, adding 3 whole eggs, 2 egg whites, and vanilla. Mix until combined.
  • At low speed, gradually add dry ingredients, then buttermilk, mixing until it is just combined. Stir by hand to eliminate lumps.
  • Divide the batter evenly between the pans and bake for 25 minutes. Cool the pans on a wire rack.
  • Beat butter until creamy. Gradually add confectioners' sugar, milk, vanilla, and salt, and beat until smooth. Adjust consistency if necessary.
  • Level cake layers using a serrated knife. Layer cakes with frosting, covering each top and sides.
  • Refrigerate the assembled cake for at least an hour before serving.

Notes

  • Flour: Measure precisely by spooning and leveling or weighing.
  • Eggs: Use 3 whole eggs and 2 egg whites for best texture.
  • Buttermilk: Substitute with a mix of vinegar and whole milk if necessary.
  • Cooling: Ensure layers are completely cool before frosting.
  • Advance Preparation: Make layers and frosting ahead; store accordingly.
  • Variations: Add sprinkles to batter or adapt to bake as cupcakes.
  • Storage: Keep leftover cake covered in the fridge for up to 5 days.

Nutrition

Calories: 539kcal | Carbohydrates: 30.2g | Protein: 4.8g | Fat: 41.9g | Saturated Fat: 25.8g | Cholesterol: 185mg | Sodium: 393mg | Potassium: 254mg | Fiber: 0.4g | Sugar: 18.3g | Iron: 2mg
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