Classic Vanilla Cake with Buttercream Frosting

This Classic Vanilla Cake recipe creates a perfectly soft and fluffy cake with a tender crumb, rich with the aroma of real vanilla. Paired with a light and creamy vanilla buttercream, this cake is ideal for birthdays, celebrations, or any special occasion. The cake’s texture is moist, thanks to a combination of butter, milk, and oil, and the sweetness is perfectly balanced with the fragrant vanilla. The buttercream frosting, whipped to airy perfection, finishes the cake beautifully.

Why You’ll Love This: You’ll love this cake for its simplicity and versatility. It has a classic flavor profile with a light and tender texture, making it suitable for any occasion. The vanilla buttercream complements the cake wonderfully, adding a creamy and sweet finish that holds its shape well for decorating. Whether you’re making it for a casual dessert or an elegant event, this cake is sure to be a crowd-pleaser.

Perfect Occasion: This vanilla cake is perfect for birthdays, weddings, holidays, or any occasion that calls for a show-stopping dessert. It’s also versatile enough to be customized with your favorite fillings or frostings, making it ideal for layering with fruit, jam, or chocolate. The cake holds up beautifully for decorating and can be made ahead, making it a go-to recipe for busy bakers.

Decoration Tips: For an elegant finish, consider topping the frosted cake with fresh berries, edible flowers, or a light dusting of powdered sugar. You can also pipe decorative designs on the cake using the vanilla buttercream for a more polished presentation. For a playful touch, add colorful sprinkles or a drizzle of caramel or chocolate sauce.

Recipe:

For the Vanilla Cake:

• 2 cups all-purpose flour (or cake flour)
• 2 1/2 tsp baking powder
• 1/4 tsp salt
• 4 large eggs, at room temperature
• 1 1/2 cups caster (or granulated) sugar
• 115g (1/2 cup) unsalted butter, cut into cubes
• 1 cup full-fat milk
• 3 tsp vanilla extract
• 3 tsp vegetable or canola oil

For the Vanilla Buttercream:

• 225g (2 sticks) unsalted butter, softened
• 500g (1 lb) sifted powdered sugar
• 3 tsp vanilla extract
• 2-4 tbsp milk (to adjust thickness)

Instructions:

1. Preparation:
   • Preheat your oven to 350°F (180°C) or 320°F (160°C fan) and place the oven rack in the middle. Grease two 8-inch (20 cm) cake pans with butter and line the bottoms with parchment paper.
2. Combine Dry Ingredients:
   • In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Beat the Eggs:
   • In a stand mixer fitted with the whisk attachment, beat the eggs for 30 seconds on medium speed until lightly foamy. Gradually add the sugar over 45 seconds, then increase the speed and beat for 7 minutes until the mixture triples in volume and becomes pale and fluffy.
4. Heat Milk and Butter:
   • While the eggs are whipping, place the butter and milk in a heatproof bowl or jug. Microwave on high for 2 minutes, or heat on the stovetop until the butter melts. Set aside.
5. Finish Cake Batter:
   • Once the egg mixture has tripled in volume, scatter 1/3 of the flour mixture over the surface. Beat on low speed for 5 seconds, then add half of the remaining flour. Mix for another 5 seconds on low speed, then add the remaining flour and mix just until combined. Don’t overmix.
6. Combine Milk, Vanilla, and Oil:
   • In the empty flour bowl, combine the hot milk mixture, vanilla extract, and oil. Add about 1 1/2 cups of the egg batter to the milk mixture and whisk vigorously until smooth and foamy.
7. Incorporate Milk Mixture:
   • Turn the mixer back on to low speed and slowly pour the milk mixture into the egg batter. Beat for 10 seconds until the batter is smooth and pourable. Scrape down the sides of the bowl to ensure everything is well combined.
8. Bake the Cake:
   • Divide the batter evenly between the prepared pans. Bang each pan on the counter 2-3 times to release any air bubbles. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
9. Cool the Cakes:
   • Allow the cakes to cool in the pans for 15 minutes, then gently turn them out onto a cooling rack. If using the cakes for layering, allow them to cool upside down to flatten the slight dome on top.
10. Prepare the Vanilla Buttercream:
    • In a stand mixer fitted with the paddle attachment, beat the softened butter on high speed for 3 minutes until it becomes fluffy and pale. Gradually add the sifted powdered sugar in three parts, beating on low speed to avoid a sugar cloud, and then on high speed until fully combined and fluffy.
    • Add the vanilla extract and 2-4 tablespoons of milk as needed to achieve a smooth, spreadable consistency. Beat for an additional 30 seconds.
11. Frost the Cake:
    • Once the cake layers are completely cooled, frost the cake with the prepared vanilla buttercream. For a classic finish, spread a thin layer of frosting between the cake layers, then frost the top and sides.

Enjoy!