Description
A classic, moist, and fluffy vanilla cake recipe that is perfect for beginners. This easy homemade vanilla cake results in a light and airy texture, ideal for any occasion.
Ingredients
Scale
- 2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 tsp salt
- 4 large eggs, at room temperature
- 1 1/2 cups caster sugar
- 115g unsalted butter, cubed
- 1 cup full fat milk
- 3 tsp vanilla extract
- 3 tsp vegetable oil
- For the Vanilla Buttercream:
- 225g unsalted butter, softened
- 500g icing sugar, sifted
- 3 tsp vanilla extract
- 2–4 tbsp milk
Instructions
- Preheat oven to 180°C/350°F (160°C fan). Place a shelf in the middle of the oven.
- Grease and line two 20cm/8” cake pans with parchment paper.
- Whisk flour, baking powder, and salt in a large bowl. Set aside.
- Beat eggs for 30 seconds on high speed in a stand mixer with a whisk attachment.
- Slowly add sugar over 45 seconds while the mixer is running.
- Beat for 7 minutes until tripled in volume and white.
- While eggs are beating, heat butter and milk in a jug until butter is melted.
- Add 1/3 of the flour mixture to the egg mixture and beat on low speed for 5 seconds.
- Add half of the remaining flour and mix on low speed for 5 seconds.
- Add the rest of the flour and mix on low speed for 5-10 seconds until just combined.
- Pour the hot milk, vanilla extract, and oil into the flour bowl.
- Add about 1 1/2 cups of the egg batter to the milk mixture and whisk until smooth.
- Pour the milk mixture into the egg batter with the mixer on low speed for 15 seconds.
- Scrape down the sides and base of the bowl. Beat on low speed for 10 seconds until the batter is smooth.
- Pour batter into the prepared pans.
- Bang each cake pan on the counter 3 times to remove large bubbles.
- Bake for 30 minutes, or until golden and a toothpick inserted into the center comes out clean.
- Cool cakes in the pans for 15 minutes, then turn out onto cooling racks to cool completely.
- Prepare the Vanilla Buttercream: Beat softened butter for 3 minutes until light and fluffy.
- Gradually add sifted icing sugar, beating slowly until incorporated, then beat on high for 3 minutes until fluffy.
- Add vanilla extract and milk, and beat for another 30 seconds.
- Once cake layers are completely cool, frost with the vanilla buttercream.
Notes
- Use cake flour for a finer crumb.
- Ensure your baking powder is active by checking its expiration date.
- Fresh eggs aerate better for a proper rise.
- Work through the recipe steps in order.
- Do not leave batter sitting out; bake it immediately after preparation.
- Stand mixer speeds are based on a 10-speed Kitchen Aid; hand beaters can be used similarly.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 350-400 (cake only)
- Sugar: High
- Sodium: Low
- Fat: Moderate
- Saturated Fat: Moderate
- Unsaturated Fat: Moderate
- Trans Fat: Minimal
- Carbohydrates: High
- Fiber: Low
- Protein: Low
- Cholesterol: Moderate