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Basic Vanilla Cake Recipe

Basic Vanilla Cake Recipe
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Introduction & Inspiration

There’s a certain magic in mastering the basics, don’t you think? In the world of baking, the quintessential vanilla cake holds a special place. It’s the little black dress of the dessert world – elegant in its simplicity, endlessly versatile, and universally loved. Finding and perfecting a truly reliable, delicious basic vanilla cake recipe felt like a cornerstone achievement in my own baking journey.

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This recipe is exactly that – a celebration of pure, sweet vanilla, a tender crumb, and a fluffy buttercream frosting. It’s not about complicated techniques or exotic ingredients. It’s about taking simple, good-quality components and combining them with care to create something genuinely delightful, something that feels both special and comfortingly familiar.

My inspiration for focusing on this vanilla cake came from wanting that go-to recipe. The one that works beautifully every single time, the one that forms the perfect base for countless variations, or stands proudly on its own. Whether it’s late at night when a baking urge strikes, or for a planned celebration, this cake delivers comforting, classic flavor.

Forget dry, bland, or overly complicated vanilla cakes. This recipe aims for perfection in simplicity: moist, flavorful, with a delicate texture that melts in your mouth, paired with a frosting that’s sweet, creamy, and oh-so-satisfying. Let me share my approach to creating what I believe is a truly wonderful basic vanilla cake.

Nostalgic Appeal

Vanilla cake is, for many of us, the taste of celebration itself. It’s the quintessential birthday cake, often adorned with colorful sprinkles and candles. It’s the simple, satisfying slice at a bake sale, the reliable choice at a potluck, the flavor that pleases nearly everyone, young and old. Its nostalgic appeal lies in its comforting familiarity.

I remember countless birthdays marked by a homemade vanilla cake, perhaps not always perfectly smooth or level, but made with love. That simple, sweet aroma filling the kitchen is intrinsically linked to happy occasions and family gatherings. It’s a flavor that doesn’t challenge; it welcomes and comforts.

This recipe, focusing on classic creaming methods and high-quality vanilla, taps into that tradition. It aims to recreate that ideal vanilla cake experience – the one that lives up to our fond memories. It’s the flavor equivalent of a warm hug, familiar and always welcome.

Baking this cake can be a way to connect with those memories or create new ones. It’s the perfect canvas for personalization – different frostings, fillings, decorations – but at its heart remains that simple, beloved vanilla flavor. It’s proof that sometimes, the most basic things, done well, are the most profoundly satisfying.

Homemade Focus

While you can find vanilla cake anywhere, there is a world of difference between a mass-produced version and a truly exceptional homemade vanilla cake. Baking it yourself allows you to control the quality of ingredients, particularly the butter, eggs, and vanilla extract, which are crucial for outstanding flavor in such a simple recipe. Good ingredients shine here.

The process of making this cake from scratch, particularly mastering the creaming method, connects you intimately with the fundamentals of baking. Properly creaming butter and sugar incorporates air, which is vital for a light, tender texture. Understanding how to gently incorporate dry and wet ingredients without overmixing prevents a tough cake. These are foundational skills.

Furthermore, a homemade vanilla cake just tastes better. It’s fresher, moister, and has a depth of flavor often lacking in store-bought options that rely on artificial flavors or preservatives. You can taste the real butter, the fragrant vanilla, the subtle tang from the milk – it’s a clean, pure flavor profile.

Sharing a slice of homemade vanilla cake is sharing something genuine. It represents time, effort, and care. Whether it’s simply frosted or elaborately decorated, the fact that you baked it yourself adds a layer of warmth and appreciation that enhances the entire experience. The pride in serving a perfect slice is immense.

Flavor Goal

My ultimate flavor goal for this basic vanilla cake is simple elegance achieved through quality and technique. The cake itself should be moist and tender, with a fine, delicate crumb that feels light yet satisfying. The vanilla flavor must be distinct and fragrant, clearly present but not artificial or overpowering – the star of the show, supported by the richness of butter and eggs.

Sweetness is key, but it needs balance. The cake should be pleasantly sweet, complementing the vanilla, but not so sugary that it masks the delicate flavors. The use of cake flour contributes to a tender texture, avoiding any hint of toughness or density. It should feel like a classic, comforting vanilla cake, elevated.

The vanilla buttercream frosting aims for fluffy, creamy perfection. It needs to be sweet, as American buttercream traditionally is, but balanced with a hint of salt and enriched by good quality butter and heavy cream. The vanilla flavor should echo the cake, tying everything together. Most importantly, the texture should be light and easily spreadable, avoiding any greasiness or graininess.

Together, the cake and frosting should create a harmonious experience. Each bite should offer soft cake and creamy frosting, bursting with authentic vanilla flavor, leaving you with a sense of simple, pure, delicious satisfaction. It’s about perfecting the fundamentals to create the best possible version of a beloved classic.

Ingredient Insights

In a recipe as straightforward as this vanilla cake, the quality of each ingredient truly matters. Let’s look at the key players. Unsalted butter forms the rich base of both the cake and frosting; using softened, room temperature butter is crucial for proper creaming in the cake and achieving a fluffy texture in the frosting. High-quality butter with good fat content provides the best flavor. Granulated sugar provides sweetness, contributes to tenderness, and aids in browning.

Large eggs, ideally at room temperature, add richness, structure, and binding. Room temperature eggs incorporate more easily into the creamed butter, creating a smoother emulsion. The star, of course, is vanilla extract. Using pure vanilla extract, or even vanilla bean paste for extra visual specks and intense flavor, makes a significant difference compared to imitation vanilla. Don’t skimp here!

Cake flour is specifically called for to yield the most tender, delicate crumb due to its lower protein content compared to all-purpose flour. Baking powder provides the primary chemical leavening, creating lift and lightness – ensure it’s fresh for best results. Salt is essential; it balances sweetness and enhances all the other flavors in both the cake and frosting. Whole milk provides moisture and richness; its fat content contributes to tenderness. Ensure it’s at room temperature for smooth incorporation.

For the classic American buttercream, confectioners’ sugar (powdered sugar) provides the sweetness and structure. Sifting it is highly recommended to remove lumps and ensure a smooth, non-grainy frosting. Heavy cream adds richness and helps achieve the perfect smooth, spreadable consistency; its high fat content contributes to a luxurious mouthfeel compared to just using milk.

Essential Equipment

The wonderful thing about baking a basic vanilla cake is that it doesn’t require overly specialized equipment. You’ll primarily need tools found in most kitchens equipped for baking. Two 9-inch round cake pans are specified for this recipe; using the correct size ensures the cake layers bake evenly and in the recommended time frame. Thoroughly preparing the pans – greasing, lining with parchment, greasing the parchment, and flouring – is vital to prevent sticking.

A stand mixer fitted with the paddle attachment is very helpful, especially for properly creaming the butter and sugar for the cake (which takes about 5 minutes) and for beating the butter and sugar for the frosting until light and fluffy. However, a reliable handheld electric mixer can absolutely be used with success; it just might take slightly longer beating times and a bit more effort on your part.

You’ll need standard measuring cups (for dry and liquid ingredients) and measuring spoons. Using a kitchen scale to weigh ingredients, particularly flour and sugar, is always the most accurate method in baking if you have one. You’ll also require a large bowl for mixing the cake batter (if not using a stand mixer), a medium bowl for combining the dry ingredients, and another large bowl for the frosting (if using a hand mixer).

A whisk is useful for combining the dry ingredients thoroughly. Rubber or silicone spatulas are essential for scraping down the sides and bottom of the bowl during mixing to ensure everything is evenly incorporated. Wire racks are non-negotiable for cooling the cakes completely after they come out of the pans – proper cooling prevents steaming and ensures the frosting doesn’t melt upon application. Finally, an offset spatula makes frosting the cake much easier and allows for a smoother finish.

List of Ingredients with Measurements

Here are the precise measurements you’ll need for this Classic Vanilla Cake:

For the Vanilla Cake Layers (makes two 9-inch layers):

  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 2 ¾ cups (330g) cake flour (spooned & leveled, or weighed)
  • 2 ¾ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (240ml) whole milk, room temperature

For the Vanilla Buttercream Frosting:

  • 1 ½ cups (3 sticks or 339g) unsalted butter, softened
  • 5 ½ cups (approx. 660g) confectioners’ sugar (powdered sugar), sifted
  • 1 tablespoon pure vanilla extract
  • ¼ teaspoon salt
  • 6 tablespoons heavy cream, room temperature (plus potentially a little more)
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Step-by-Step Instructions

Let’s walk through creating this beautiful Basic Vanilla Cake. First, prepare your oven and pans. Preheat the oven to 350°F (175°C). Grease the sides and bottoms of two 9-inch round cake pans very well. Line the bottoms with circles of parchment paper cut to fit, then generously grease the parchment paper too. Finally, dust the insides of the pans with flour, tapping out any excess. This thorough prep guarantees your cakes will release easily. Set the prepared pans aside.

Now, begin the cake batter using the creaming method, which builds the cake’s structure and tenderness. In a large bowl (or the bowl of your stand mixer fitted with the paddle attachment), place the softened unsalted butter and granulated sugar. Beat them together on medium-high speed for a full 5 minutes. The mixture should become very pale, light in texture, and significantly increased in volume – this step incorporates crucial air for a light cake. Scrape down the sides and bottom of the bowl occasionally.

Reduce the mixer speed to medium-low and add the room temperature eggs, one at a time. Beat well after each egg is added, ensuring it’s fully incorporated before adding the next. This gradual addition helps maintain the emulsion and prevents the mixture from looking curdled. Once all eggs are in, beat in the tablespoon of pure vanilla extract.

In a separate medium bowl, whisk together the dry ingredients: cake flour, baking powder, and salt. Whisking ensures the leavening agent and salt are evenly distributed throughout the flour. Now, you’ll alternate adding the dry mixture and the room temperature whole milk to the butter-egg mixture, beginning and ending with the dry ingredients. This method helps keep the batter smooth and prevents gluten overdevelopment. Add about one-third of the dry ingredients and mix on low speed just until barely combined. Pour in about half of the milk and mix on low until just combined. Add another third of the dry ingredients, mix, add the remaining half of the milk, mix, and finally add the last third of the dry ingredients. Mix on low speed only until the last streaks of flour disappear. Do not overmix! Overmixing develops gluten and makes the cake tough. Give the batter a final fold with a spatula to ensure consistency.

Divide the finished batter evenly between your two prepared 9-inch cake pans. Smooth the tops gently with your offset spatula or the back of a spoon. Place the pans in the preheated oven. Bake for approximately 20-30 minutes. Ovens vary, so the recipe wisely suggests checking at 15 minutes to gauge progress. The cakes are done when a wooden toothpick inserted into the center comes out clean or with just a few moist crumbs attached, and the tops spring back lightly when gently pressed. Take care not to over-bake, as this is the primary cause of dry vanilla cake.

Once baked, let the cakes cool in their pans on wire racks for about 10 minutes. This allows them to set slightly before being handled. Then, carefully run a knife around the edges if needed and invert the cakes onto the wire racks. Peel off the parchment paper liners and let the cakes cool completely to room temperature before frosting. Trying to frost warm cakes will result in melted, sliding frosting.

While the cakes cool, make the vanilla buttercream. In a large bowl (or the clean bowl of your stand mixer with the paddle attachment), beat the softened unsalted butter on medium-high speed for about 5 minutes. Similar to the cake, this step is crucial for incorporating air and achieving a light, fluffy, pale frosting base. Scrape down the bowl periodically.

Reduce the mixer speed to low. Add about half of the sifted confectioners’ sugar. Mix on low just until the sugar is moistened (to avoid a sugar cloud!), then increase the speed to medium-high and beat for 3-5 minutes until well incorporated and smooth. Add the remaining sifted confectioners’ sugar and repeat: mix on low until moistened, then beat on medium-high for another 3-5 minutes until fully incorporated and very fluffy. Sifting the sugar prevents lumps.

Add the tablespoon of pure vanilla extract and the quarter teaspoon of salt, mixing briefly to combine. With the mixer still on low speed, slowly drizzle in 3 tablespoons of the room temperature heavy cream. Once it’s added, turn the speed up to medium-high and beat for another 3-5 minutes until the cream is fully incorporated and the frosting is exceptionally light and fluffy. Stop after about 2 minutes to scrape the bowl well, ensuring everything is mixed evenly.

Check the frosting consistency. It should be soft and easily spreadable but still hold its shape. If it seems too stiff, add more room temperature heavy cream, just half a tablespoon at a time, beating well after each addition until you reach the desired texture.

Finally, assemble your classic cake! Once the cake layers are completely cool, place one layer, top-side down (for a flat surface), onto your serving platter or cake stand. Scoop about one-third of the vanilla buttercream onto the center of the layer and use your offset spatula to spread it evenly almost to the edge.

Gently place the second cake layer on top, again preferably top-side down for a level surface. Use the remaining two-thirds of the frosting to cover the top and sides of the cake. Use your offset spatula to create smooth sides and top, or make decorative swirls for a simpler finish. There’s no need for a crumb coat with this basic assembly, though you certainly could add that step if desired. Your beautiful Basic Vanilla Cake is ready to be admired and enjoyed!

Troubleshooting

Even with a basic recipe, occasional hiccups can happen in the kitchen. Let’s troubleshoot common vanilla cake issues. If your cake turns out dry, the most likely cause is over-baking. Keep a close eye on it towards the end of the baking time and rely on the doneness tests (toothpick with moist crumbs, gentle spring-back). Ensure accurate measurement of wet ingredients (milk) and fat (butter), as insufficient amounts can also lead to dryness.

A dense or tough cake often results from overmixing the batter after the flour has been added. Remember to mix on low speed just until the flour disappears. Using cake flour as specified helps ensure tenderness; substituting all-purpose flour will result in a slightly denser crumb. Under-creaming the butter and sugar can also lead to a denser cake, as less air is incorporated initially. Ensure your baking powder is fresh.

If the cake sinks in the middle, it might be underbaked. Ensure the center is fully cooked before removing it from the oven. Opening the oven door too frequently can also cause sinking due to temperature fluctuations. A cake that domes excessively in the center might indicate the oven temperature is too high, causing the edges to set before the center has fully risen. Consider checking your oven’s accuracy with an oven thermometer.

For the frosting, if it tastes overwhelmingly sweet (American buttercream is sweet, but shouldn’t be cloying), ensure you added the salt, which helps balance the sweetness. Using good quality butter also contributes to a better flavor balance. If the frosting feels grainy, it likely means the confectioners’ sugar wasn’t fully dissolved or wasn’t sifted properly; ensure you beat it long enough at each stage. A greasy or heavy frosting often results from using butter that was too warm or melted, or from insufficient beating – remember to beat the butter alone until very pale and fluffy, and beat well after adding sugar. If it’s too stiff, add more cream slowly; if it’s too soft, you can try beating in a little more sifted confectioners’ sugar or chilling it briefly.

Tips and Variations

This Basic Vanilla Cake is a fantastic springboard for creativity! One simple tip is to ensure all your ingredients (butter, eggs, milk for the cake; butter and cream for the frosting) are truly at room temperature. This promotes smooth mixing and stable emulsions. For an extra vanilla kick, consider using vanilla bean paste instead of extract, or scraping the seeds from half a vanilla bean into the butter/sugar mixture for the cake.

Want to play with flavors? Swap the vanilla extract for almond extract, lemon extract, or coconut extract for a different profile in either the cake or frosting (or both!). Add the finely grated zest of one or two lemons or oranges to the butter-sugar mixture for a bright citrusy note. For a classic Funfetti variation, gently fold about 3/4 cup of colorful sprinkles into the finished cake batter just before pouring it into the pans.

The vanilla buttercream is equally adaptable. Add different extracts as mentioned above. Tint it with gel food coloring for festive occasions (add color sparingly after the frosting is made). For chocolate buttercream, you could beat in melted and cooled unsweetened or semi-sweet chocolate, or sifted cocoa powder along with the confectioners’ sugar (you might need a bit more liquid). A pinch of instant espresso powder dissolved in the vanilla extract can enhance chocolate or even vanilla frosting.

Decoration can be as simple or elaborate as you like. Keep it classic and elegant as is, or add sprinkles, fresh berries, chocolate shavings, or chopped nuts around the base or over the top. Practice some basic piping techniques using a star tip for borders or swirls if desired. This cake is your canvas!

Serving and Pairing Suggestions

The beauty of a Basic Vanilla Cake lies in its simple elegance and versatility. It’s perfect for nearly any occasion, from birthdays and anniversaries to afternoon tea or just a Tuesday treat. Store the cake covered at room temperature for a day or two if frosted with this American buttercream, or refrigerate if keeping longer (especially in warm climates), but always serve it at room temperature for the best flavor and texture. Let it sit out for 30-60 minutes before slicing if refrigerated.

This cake is delightful served just as it is. However, it also pairs wonderfully with accompaniments. Fresh berries (strawberries, raspberries, blueberries) add a lovely freshness and tartness that cuts through the sweetness. A scoop of vanilla bean, strawberry, or chocolate ice cream transforms it into a more decadent dessert. A drizzle of fruit coulis or caramel sauce can also add another dimension.

What to drink alongside? A glass of cold milk is a classic companion. A cup of tea (black or herbal) or coffee also pairs nicely, offering a contrast to the cake’s sweetness. For celebrations, a glass of sparkling wine or prosecco can feel festive alongside a slice.

Because its flavor is so universally appealing, this cake is a guaranteed crowd-pleaser. It’s the perfect anchor for a dessert table or a simple, satisfying end to any meal. Its charm lies in its unpretentious deliciousness.

Nutritional Information

As with most traditional cakes featuring butter, sugar, eggs, and flour, this Basic Vanilla Cake is undeniably a treat. It’s a source of carbohydrates (from flour and sugar) and fats (primarily from butter), providing energy but also contributing significantly to calorie intake. It’s meant to be enjoyed as part of a balanced diet, reserved for celebrations or occasional indulgence.

The use of cake flour makes it slightly lower in protein compared to cakes made with all-purpose flour. Whole milk and eggs contribute some protein and additional fats. The American buttercream frosting, made predominantly from butter and confectioners’ sugar, adds substantial amounts of sugar and saturated fat.

While delicious, it’s not considered a health food. Modifications to significantly reduce sugar or fat would fundamentally change the nature of this classic cake and frosting, likely affecting taste and texture. For instance, replacing butter with oil alters flavor and structure, and using sugar substitutes can impact moisture and baking chemistry.

The best approach is to bake it as intended, using good quality ingredients, and savor it mindfully. Enjoy the process, appreciate the simple, pure flavors, and share the joy it brings. Sometimes, a perfect slice of classic vanilla cake is exactly what the moment calls for.

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Basic Vanilla Cake Recipe


  • Author: Jessica

Description

There’s a certain magic in mastering the basics, don’t you think? In the world of baking, the quintessential vanilla cake holds a special place.


Ingredients

Scale

For the Vanilla Cake Layers (makes two 9-inch layers):

  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 2 ¾ cups (330g) cake flour (spooned & leveled, or weighed)
  • 2 ¾ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (240ml) whole milk, room temperature

For the Vanilla Buttercream Frosting:

  • 1 ½ cups (3 sticks or 339g) unsalted butter, softened
  • 5 ½ cups (approx. 660g) confectioners’ sugar (powdered sugar), sifted
  • 1 tablespoon pure vanilla extract
  • ¼ teaspoon salt
  • 6 tablespoons heavy cream, room temperature (plus potentially a little more)

Instructions

Let’s walk through creating this beautiful Basic Vanilla Cake. First, prepare your oven and pans. Preheat the oven to 350°F (175°C). Grease the sides and bottoms of two 9-inch round cake pans very well. Line the bottoms with circles of parchment paper cut to fit, then generously grease the parchment paper too. Finally, dust the insides of the pans with flour, tapping out any excess. This thorough prep guarantees your cakes will release easily. Set the prepared pans aside.

Now, begin the cake batter using the creaming method, which builds the cake’s structure and tenderness. In a large bowl (or the bowl of your stand mixer fitted with the paddle attachment), place the softened unsalted butter and granulated sugar. Beat them together on medium-high speed for a full 5 minutes. The mixture should become very pale, light in texture, and significantly increased in volume – this step incorporates crucial air for a light cake. Scrape down the sides and bottom of the bowl occasionally.

Reduce the mixer speed to medium-low and add the room temperature eggs, one at a time. Beat well after each egg is added, ensuring it’s fully incorporated before adding the next. This gradual addition helps maintain the emulsion and prevents the mixture from looking curdled. Once all eggs are in, beat in the tablespoon of pure vanilla extract.

In a separate medium bowl, whisk together the dry ingredients: cake flour, baking powder, and salt. Whisking ensures the leavening agent and salt are evenly distributed throughout the flour. Now, you’ll alternate adding the dry mixture and the room temperature whole milk to the butter-egg mixture, beginning and ending with the dry ingredients. This method helps keep the batter smooth and prevents gluten overdevelopment. Add about one-third of the dry ingredients and mix on low speed just until barely combined. Pour in about half of the milk and mix on low until just combined. Add another third of the dry ingredients, mix, add the remaining half of the milk, mix, and finally add the last third of the dry ingredients. Mix on low speed only until the last streaks of flour disappear. Do not overmix! Overmixing develops gluten and makes the cake tough. Give the batter a final fold with a spatula to ensure consistency.

Divide the finished batter evenly between your two prepared 9-inch cake pans. Smooth the tops gently with your offset spatula or the back of a spoon. Place the pans in the preheated oven. Bake for approximately 20-30 minutes. Ovens vary, so the recipe wisely suggests checking at 15 minutes to gauge progress. The cakes are done when a wooden toothpick inserted into the center comes out clean or with just a few moist crumbs attached, and the tops spring back lightly when gently pressed. Take care not to over-bake, as this is the primary cause of dry vanilla cake.

Once baked, let the cakes cool in their pans on wire racks for about 10 minutes. This allows them to set slightly before being handled. Then, carefully run a knife around the edges if needed and invert the cakes onto the wire racks. Peel off the parchment paper liners and let the cakes cool completely to room temperature before frosting. Trying to frost warm cakes will result in melted, sliding frosting.

While the cakes cool, make the vanilla buttercream. In a large bowl (or the clean bowl of your stand mixer with the paddle attachment), beat the softened unsalted butter on medium-high speed for about 5 minutes. Similar to the cake, this step is crucial for incorporating air and achieving a light, fluffy, pale frosting base. Scrape down the bowl periodically.

Reduce the mixer speed to low. Add about half of the sifted confectioners’ sugar. Mix on low just until the sugar is moistened (to avoid a sugar cloud!), then increase the speed to medium-high and beat for 3-5 minutes until well incorporated and smooth. Add the remaining sifted confectioners’ sugar and repeat: mix on low until moistened, then beat on medium-high for another 3-5 minutes until fully incorporated and very fluffy. Sifting the sugar prevents lumps.

Add the tablespoon of pure vanilla extract and the quarter teaspoon of salt, mixing briefly to combine. With the mixer still on low speed, slowly drizzle in 3 tablespoons of the room temperature heavy cream. Once it’s added, turn the speed up to medium-high and beat for another 3-5 minutes until the cream is fully incorporated and the frosting is exceptionally light and fluffy. Stop after about 2 minutes to scrape the bowl well, ensuring everything is mixed evenly.

Check the frosting consistency. It should be soft and easily spreadable but still hold its shape. If it seems too stiff, add more room temperature heavy cream, just half a tablespoon at a time, beating well after each addition until you reach the desired texture.

Finally, assemble your classic cake! Once the cake layers are completely cool, place one layer, top-side down (for a flat surface), onto your serving platter or cake stand. Scoop about one-third of the vanilla buttercream onto the center of the layer and use your offset spatula to spread it evenly almost to the edge.

Gently place the second cake layer on top, again preferably top-side down for a level surface. Use the remaining two-thirds of the frosting to cover the top and sides of the cake. Use your offset spatula to create smooth sides and top, or make decorative swirls for a simpler finish. There’s no need for a crumb coat with this basic assembly, though you certainly could add that step if desired. Your beautiful Basic Vanilla Cake is ready to be admired and enjoyed!

Recipe Summary and Q&A

This recipe provides a reliable method for creating a classic, delicious Basic Vanilla Cake with Vanilla Buttercream. We use the creaming method for the cake batter, ensuring a light and tender crumb by incorporating air into the butter and sugar, using cake flour, and carefully adding wet and dry ingredients. The accompanying American buttercream frosting is made fluffy and flavorful by beating the butter extensively and gradually incorporating sifted confectioners’ sugar and heavy cream. The result is a two-layer, 9-inch cake perfect for any occasion.

Key takeaways for success include using room temperature ingredients, properly executing the creaming method, avoiding overmixing the cake batter, not over-baking, and beating the buttercream sufficiently to achieve a light, fluffy texture. Mastering these fundamentals yields a truly delightful version of this timeless dessert.

Q&A:

  • Can I use all-purpose flour instead of cake flour? You can, but the cake texture will be slightly less tender and delicate. If substituting, you can mimic cake flour somewhat by removing 2 tablespoons of all-purpose flour per cup and replacing it with 2 tablespoons of cornstarch, then sifting together well. However, using actual cake flour yields the best result for this recipe.
  • Why are room temperature ingredients so important? Room temperature butter creams better with sugar, incorporating more air. Room temperature eggs and milk emulsify more smoothly into the batter, preventing curdling and promoting an even texture. For the frosting, room temperature butter and cream whip up lighter and smoother.
  • My frosting is too sweet! Can I fix it? American buttercream is inherently sweet. Ensure you’ve added the salt, as it helps balance. You can also try adding an extra pinch of salt. Some people find that adding a tiny splash of lemon juice (1/4 tsp) can cut the sweetness without making it taste lemony, but add cautiously. Drastically reducing sugar will change the frosting’s structure.
  • Can I make this cake ahead? Yes. Baked and completely cooled cake layers can be wrapped well in plastic wrap and stored at room temperature for a day, or frozen for up to a month. The buttercream can be made ahead and stored in an airtight container in the fridge for a week (let it come to room temp and re-whip before using). The assembled cake is best served within 2-3 days.
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