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Vanilla Cake Recipe

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A classic vanilla layer cake with a soft, moist crumb and rich vanilla flavor. Perfect for birthdays and celebrations with chocolate frosting or your favorite frosting.

Ingredients

  • ½ cup unsalted butter (softened to room temperature)
  • ½ cup avocado, canola or vegetable oil
  • 1 ½ cup granulated sugar
  • 4 large eggs (room temperature preferred)
  • 1 Tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cup buttermilk (room temperature preferred)
  • 1 batch Chocolate Frosting

Instructions

  1. Preheat oven to 350°F (177°C). Line the bottoms of two deep 8-inch round cake pans with parchment paper and lightly grease the sides. Set aside.
  2. In the bowl of a stand mixer, or a large bowl using an electric mixer, cream together the butter, oil, and sugar until creamy and well combined.
  3. Add the eggs one at a time, beating until thoroughly combined after each addition.
  4. Stir in the vanilla extract.
  5. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  6. Using a spatula and mixing gently by hand, alternate adding the flour mixture and buttermilk to the butter mixture. Begin and end with the flour mixture, mixing until just combined after each addition. Avoid overmixing; a few small lumps are fine.
  7. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, until the tops spring back when lightly touched and a toothpick inserted into the centers comes out mostly clean with a few moist crumbs.
  8. Allow the cakes to cool in their pans for 10-15 minutes, then invert them onto a cooling rack and allow them to cool completely.
  9. Frost the cooled cake with chocolate frosting or another frosting of your choice. Decorate with sprinkles if desired.

Notes

  • Avocado, canola, or vegetable oil may be used.
  • Room-temperature eggs and buttermilk are preferred for a smooth, evenly mixed batter.
  • Do not use an electric mixer when incorporating the flour and buttermilk; gently mix by hand to avoid overmixing.
  • The cake layers are ready when they spring back when touched and a toothpick comes out with a few moist crumbs but no wet batter.
  • Chocolate frosting can be replaced with your favorite vanilla, buttercream, cream cheese, or other cake frosting.
  • Allow the cake layers to cool completely before frosting.

Nutrition

Find it online: https://yumfamilyrecipes.com/vanilla-cake-recipe/