It took me months to perfect this VANILLA CAKE recipe! Soft fluffy vanilla cake
Recipe Information
Vanilla Cake
Cultural Context
Vanilla cake is a classic dessert in American cuisine, often served at celebrations such as birthdays and weddings. Its simple yet rich flavor makes it a versatile choice for various occasions. The cake's origins can be traced back to the 19th century when baking powder was introduced, allowing for lighter and fluffier cakes. Today, it remains a beloved staple in bakeries and home kitchens alike.
all-purpose flour
🥗Healthier: whole wheat flour
💰Cheaper: cake flour
Whole wheat flour adds fiber and nutrients, while cake flour can be more affordable.
unsalted butter
🥗Healthier: coconut oil
💰Cheaper: margarine
Coconut oil is a healthier fat option, while margarine can be less expensive.
Preheat the oven to 165 degrees Celsius with the fan on.
Grease or line two 8-inch cake tins using homemade cake release.
In a bowl, sift together 2.25 cups all-purpose flour, 0.25 cup corn flour, 0.5 teaspoon baking soda, 1 teaspoon baking powder, and 0.5 teaspoon salt. Mix well with a whisk and set aside.
In a large bowl, add 0.5 cup unsalted butter, 0.5 cup unflavored vegetable oil, and 1.67 cups white granulated sugar. Cream together using a hand or stand mixer on medium-high speed for about 2 minutes until light and fluffy.
Turn the mixer to low to medium speed and add 3 eggs one by one, mixing well for 10 to 15 seconds between each addition. Scrape down the bowl to ensure everything is mixing well.
Add 1.25 tablespoons vanilla, 1 teaspoon white vinegar, and 0.5 cup buttermilk to the mixture and mix until well combined.
Set the mixer aside and add half of the pre-mixed dry ingredients. Gently fold in until just combined, leaving some flour bits visible.
Add 1 cup buttermilk and gently fold in until just combined.
Fold in the remaining dry ingredients until just combined, ensuring not to overmix the batter.
Evenly distribute the batter into the two prepared cake tins, flattening the tops and banging the tins to remove large air bubbles.
Bake in the oven for 30 minutes or until a toothpick comes out clean.
Once baked, let the cake layers cool in the pans for about 15 minutes. Run a thin knife along the edges to release the cakes and turn them out onto a wire rack to cool completely.
To make the buttercream, add 1.5 cups unsalted butter, 3 cups icing sugar, 1.5 teaspoons vanilla, and 1.5 tablespoons milk to a stand mixer.
Mix on the lowest speed to combine, then increase to medium-high speed and mix for 10 minutes, scraping down the bowl halfway through.
Trim off the brown bits around the cake layers for aesthetic purposes (optional).
Place the first cake layer on a cake stand and top with a generous amount of frosting, smoothing it out with an offset spatula.
Add the second cake layer on top and frost the top again, smoothing it out.
Use excess frosting to cover the sides of the cake in a thin layer (crumb coat) to trap crumbs before the final coat.
Refrigerate the cake for 30 minutes to firm up the crumb coat.
Apply another layer of frosting all around the cake, starting from the top and moving to the sides. Use a cake scraper to smooth the edges.
Bring the offset spatula into the middle of the cake to create sharp edges on top.
Fill a piping bag with a 1M star tip and pipe little swirls on top of the cake.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
Also Known As
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