Our homemade vanilla cake is full of vanilla flavor! Vanilla buttercream frosting and cake contain a tablespoon of vanilla extract. This cake is perfect for any occasion!
– 3 cups (345 grams) cake flour (spooned & leveled)– 2 teaspoons baking powder– ½ teaspoon baking soda– ½ teaspoon salt– 1 cup (240 ml) buttermilk (room temperature)
Ingredient
– ¼ cup (60 ml) canola or vegetable oil– 1 tablespoon pure vanilla extract– 1 cup (2 sticks, or 230 grams) unsalted butter (softened)– 2 cups (400 grams) granulated sugar– 4 large eggs (room temperature)
Direction
Start oven at 350°F/180°C. Large bowl of cake flour, baking powder, soda, and salt. Blend buttermilk, oil, and vanilla in a large bowl.
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2
Before adding granulated sugar, mix butter smooth in a stand mixer with the paddle attachment or a large bowl with a handheld mixer on low speed. 4–5 minutes medium-whip sugar.
3
Slowly triple-rotate dry and buttermilk. Avoid batter overmixing. Scrub bowl bottom and sides with rubber spatula. Fill pans with batter. In 28–32 minutes, clean the center toothpick.
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Pan cooling, 20 minutes. Allow cakes to wire-cool. A paddle-attached stand mixer or a large bowl with a medium-speed handheld mixer can cream butter. Stir powdered sugar after cups.
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Scrape bowl as vanilla, salt, and heavy whipping cream are beat low-medium. Blade accessory. An iced cake stand. 2 layers, sides and top frosted.