The Best VANILLA CAKE I've Ever Made + VANILLA BUTTERCREAM

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index.

vanilla extract

🥗Healthier: vanilla bean paste

💰Cheaper: imitation vanilla

Vanilla bean paste provides a more intense flavor.

Preheat the oven to 350°F (175°C) with the rack in the center.

Butter two 9-inch non-stick cake pans using a pastry brush or hands, then dust the insides with flour, tapping out the excess.

In a medium bowl, whisk together 2 1/2 cups of flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Set aside.

In a large mixing bowl, beat together 1 cup of unsalted butter and 1 1/2 cups of granulated sugar on medium high speed for five minutes until thick and fluffy, scraping down the bowl as needed.

Add 4 large room temperature eggs one at a time, beating well after each addition.

Add 4 teaspoons of vanilla extract and beat until combined.

Reduce the mixer to medium speed and add the flour mixture in thirds, alternating with 1 cup of room temperature buttermilk, mixing to incorporate with each addition and scraping down the bowl as needed.

If the mixture looks grainy, continue beating for another 30 seconds until smooth.

Divide the batter evenly between the prepared cake pans, using a kitchen scale for accuracy if desired.

Spread the batter evenly in the pans and bake in the center of the preheated oven for 28 to 30 minutes until lightly golden and a toothpick inserted comes out clean.

Let the cakes rest in the pans for 10 minutes before inverting onto a wire rack to cool completely to room temperature before frosting.

To make the vanilla buttercream frosting, beat 1 1/2 cups of unsalted room temperature butter for five minutes on high speed until lightened in color and creamy, scraping down the bowl as needed.

Sift together 4 1/2 to 5 cups of powdered sugar while the mixer is running, then reduce the speed to medium low and add the powdered sugar one heaping tablespoon at a time, allowing it to incorporate between additions.

Add 1/4 teaspoon of fine salt and 4 teaspoons of vanilla extract to the frosting.

Add 3 to 4 tablespoons of heavy whipping cream or milk, one tablespoon at a time, until the desired consistency is reached.

Place the first cooled cake layer onto a cake platter and add a generous layer of frosting, then cover with the second layer placed bottom side up.

Frost the top and sides of the cake with a generous amount of frosting, creating waves with an offset spatula or the back of a teaspoon.

Decorate with sprinkles around the edge if desired.

Refrigerate the cake for about 30 minutes to make it easier to slice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens