Vanilla Cake

Introduction & Inspiration

There’s something undeniably special about a classic, homemade Vanilla Cake. It’s the quintessential celebration cake – perfect for birthdays, anniversaries, or frankly, any day that deserves a touch of sweetness! This recipe yields incredibly moist, tender layers packed with authentic vanilla flavor, all enveloped in a luxurious vanilla bean buttercream frosting.

Imagine slicing into a beautiful cake with distinct layers, revealing a soft, delicate crumb, and tasting that perfect balance of sweet vanilla cake and rich, smooth frosting. This recipe uses a combination of butter, oil, and buttermilk to ensure a wonderfully moist result that stays tender for days. It truly is a fantastic vanilla cake!

My inspiration often comes from the simple pursuit of that perfect vanilla cake – one that is flavorful, moist, reliable, and beautiful. This recipe, with its thoughtful ingredients and clear techniques (including frosting tips!), hits all the right notes. It’s a joy to bake and even more wonderful to share.

Whether you choose to make two 9-inch layers or three 8-inch layers, this cake provides a stunning canvas for the amazing vanilla bean frosting. Let’s create this timeless classic together!

Nostalgic Appeal

Is there any dessert more universally nostalgic than a classic vanilla birthday cake with buttercream frosting? Just the thought brings back happy memories of childhood parties, candles being blown out, and the simple joy of a sweet celebration. It’s pure comfort and happiness baked into layers.

The aroma of vanilla cake baking in the oven is itself deeply nostalgic – warm, sweet, and incredibly inviting. It fills the house with a sense of anticipation and comfort. It’s the scent of home baking at its finest.

This recipe aims to capture that perfect, timeless vanilla cake experience. It’s not about trendy flavors, but about executing a classic flawlessly, delivering that simple, pure pleasure that only a well-made vanilla cake can provide. It connects us to generations of celebratory baking.

Making and sharing this cake feels like creating a centerpiece for happy memories. It’s familiar, beloved, and guaranteed to bring smiles and sighs of satisfaction. It’s the ultimate feel-good cake.

Homemade Focus

This Vanilla Cake recipe is a wonderful journey into classic scratch baking techniques. Every element, from the moist cake layers to the fluffy buttercream frosting, is crafted entirely from scratch using quality ingredients. This homemade approach is key to its superior flavor and texture.

The cake batter utilizes specific techniques for optimal results: extensive creaming of butter and sugar for lightness, the addition of both butter (for flavor) and oil (for lasting moisture), buttermilk activated by both baking powder and soda for tenderness and lift, and extra egg yolks for richness. Using real vanilla bean paste or seeds infuses authentic flavor throughout.

The American buttercream frosting is also made from scratch, beating softened butter until fluffy, gradually incorporating sifted powdered sugar, and adding real vanilla and heavy cream for perfect flavor and consistency. The recipe even guides through homemade frosting techniques like crumb coating for a professional finish.

Compared to any box mix or store-bought cake, the depth of flavor, moist tenderness, and luxurious frosting achieved through these homemade steps are simply unparalleled. It’s a rewarding baking project from start to finish.

Flavor Goal

My primary flavor goal for this Vanilla Cake is pure, balanced, vanilla perfection in both the cake and the frosting, delivered with a moist, tender crumb and a smooth, rich buttercream. It should be sweet and indulgent, but refined and showcasing high-quality vanilla. The quintessential vanilla experience!

The cake layers should be exceptionally moist (thanks to oil and buttermilk) and tender (from proper creaming and ingredients), with a soft, fine crumb. The vanilla flavor, ideally from vanilla bean paste or seeds, should be prominent and authentic, beautifully complementing the buttery notes.

The vanilla bean buttercream frosting aims for a perfect balance of sweetness and rich butter flavor, infused with even more intense vanilla bean. It should be smooth, creamy, and fluffy – sturdy enough to pipe decorations like rosettes, yet melt-in-your-mouth delicious. A pinch of salt helps balance the sweetness.

Overall, the objective is the ultimate classic vanilla layer cake: comforting yet elegant, intensely vanilla-flavored, incredibly moist, and enveloped in luscious buttercream. A celebration-worthy masterpiece.

Ingredient Insights

Let’s explore the ingredients that make this Vanilla Cake truly special. The cake uses softened unsalted butter creamed extensively with granulated sugar – this incorporates air for lightness and provides flavor. Both large whole eggs and extra large egg yolks (all at room temperature) add richness, moisture, structure, and emulsification for a tender crumb.

Buttermilk, at room temperature, provides acidity that reacts with both baking powder and baking soda (used together for optimal lift and browning) and contributes significant moisture and tenderness with a subtle tang. Vegetable oil is added alongside butter, guaranteeing a moist cake that stays soft even when chilled. Real vanilla bean paste or the seeds scraped from a vanilla bean offer the most intense, complex vanilla flavor, superior to extract alone. All-purpose flour provides structure, and salt balances sweetness.

The frosting is a classic American buttercream. Softened unsalted butter is beaten until very light and fluffy. A generous amount of sifted powdered sugar provides sweetness and structure – sifting is crucial to avoid lumps! A pinch of salt cuts the sweetness. More vanilla bean paste or seeds reinforce the vanilla theme intensely. Finally, a few tablespoons of heavy cream are added gradually to achieve the perfect smooth, spreadable, and pipeable consistency.

Butter and flour are used for preparing the pans, along with parchment paper rounds for easy cake release.

Essential Equipment

Creating this beautiful Vanilla Cake involves standard baking equipment, but a few tools are highly recommended for the best results, especially with the frosting.

You’ll need either two 9-inch round cake pans or three 8-inch round cake pans, preferably with high sides (at least 2 inches). You’ll also need parchment paper to line the bottoms.

A stand mixer fitted with the paddle attachment is highly recommended for both the cake batter (especially the long creaming time) and the buttercream frosting (for achieving maximum fluffiness). A powerful handheld mixer can work, but requires more patience. You’ll need large mixing bowls regardless.

A sifter or fine-mesh sieve is important for sifting the dry ingredients for the cake and, crucially, the powdered sugar for the frosting to ensure it’s lump-free. Whisks and rubber spatulas are essential for combining ingredients and scraping the bowl. Accurate measuring cups and spoons are key.

Wire cooling racks are necessary for cooling the cake layers completely. For frosting like a pro, a cake turntable makes spinning the cake much easier. An offset spatula (both large and small) is invaluable for applying the crumb coat and final frosting smoothly. If piping rosettes, you’ll need a pastry bag and a large star tip (like a #1M). A serrated knife helps level cake layers if needed.

List of Ingredients with Measurements

Here is the complete list of ingredients needed for this classic Vanilla Cake:

For the Cake:

• Butter and Flour: 1-2 tablespoons each (for preparing pans)
• Unsalted Butter: 1 cup (2 sticks), softened to room temperature
• Granulated Sugar: 2 cups
• Large Eggs: 3, at room temperature
• Large Egg Yolks: 3, at room temperature
• Buttermilk: 1 1/4 cups, at room temperature
• Vegetable Oil: 3 tablespoons
• Vanilla Bean Paste (or seeds from 1 vanilla bean): 1 teaspoon
• All-Purpose Flour: 3 1/4 cups, sifted before measuring recommended
• Baking Powder: 1 tablespoon
• Baking Soda: 1 1/2 teaspoons
• Salt: 1 teaspoon

For the Frosting:

• Unsalted Butter: 2 cups (4 sticks), softened
• Powdered Sugar: 6 to 7 cups, sifted
• Salt: Pinch
• Vanilla Bean Paste (or seeds from 1 whole vanilla bean): 2 teaspoons
• Heavy Cream: 4 tablespoons (or as needed)

Ensure butter, eggs, and buttermilk for the cake are at room temperature for proper incorporation. Sifting flour and especially powdered sugar is highly recommended!

Step-by-Step Instructions

Let’s bake this beautiful Vanilla Cake from scratch! Careful mixing and assembly yield fantastic results. First, prepare your pans and oven.

Preheat your oven to 325°F (165°C). Grease and flour two 9-inch round cake pans OR three 8-inch round cake pans (ensure they have high sides). Line the bottoms with parchment paper rounds, then grease the parchment paper as well.

Make the Cake Batter: In the large bowl of your stand mixer fitted with the paddle attachment (or using a large bowl and hand mixer), beat the 1 cup of softened butter and 2 cups granulated sugar together on medium-high speed until very light, fluffy, and creamy. This crucial creaming step takes time, often 5-7 minutes. Scrape down the sides of the bowl.

Add the 3 room temperature whole eggs and 3 room temperature egg yolks one at a time, beating well for about 30 seconds after each addition until fully incorporated. Scrape down the bowl regularly. Beat in the 3 tablespoons vegetable oil and 1 teaspoon vanilla bean paste on low speed until just combined.

Measure the 1 1/4 cups room temperature buttermilk into a liquid measuring cup. In a separate large bowl, sift or whisk together the 3 1/4 cups all-purpose flour, 1 tablespoon baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt.

With the mixer on low speed, add the dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Add about 1/3 of the dry mix, mix briefly; add half the buttermilk, mix briefly; add another 1/3 dry mix, mix briefly; add remaining buttermilk, mix briefly; add final 1/3 dry mix, mixing just until combined. Do not overmix at this stage!  

Increase mixer speed to medium-low and mix for about one minute more, just until the batter is smooth. Scrape down the bowl one last time.

Bake and Cool: Divide the batter evenly among the prepared cake pans. Bake for approximately 29-34 minutes (check earlier if using 8-inch pans), or until a wooden toothpick inserted into the center comes out clean and the tops spring back lightly when touched.

Let the cakes cool in their pans on wire racks for about 5-7 minutes. Then, carefully invert the cakes onto the wire racks, peel off the parchment paper, and let them cool completely. Once fully cool, wrap the layers tightly in plastic wrap and refrigerate for at least 1 hour (or even overnight) before frosting – chilled cakes are much easier to frost neatly.

Make the Frosting: In the clean bowl of your stand mixer (or large bowl with hand mixer), beat the 2 cups of softened butter on high speed until very smooth and fluffy, about 1-2 minutes. Reduce speed to low and gradually add the 6 to 7 cups of sifted powdered sugar, about one cup at a time, mixing until just incorporated after each addition.

Once all sugar is added, add the 2 teaspoons vanilla bean paste and pinch of salt. With the mixer still on low, slowly drizzle in the heavy cream, one tablespoon at a time, until the frosting reaches your desired spreading or piping consistency.

Increase the mixer speed to medium-high and beat for another 1-2 minutes until the frosting is exceptionally smooth, light, and fluffy.

Assemble and Frost: If your chilled cake layers have domed tops, carefully level them using a long serrated knife. Reserve about 1 1/2 cups of frosting for the crumb coat. Place one cake layer (right side up or upside down for a flatter surface) on your cake stand or serving plate.

Add a large dollop (about 1 cup) of the remaining frosting on top of the first layer and spread it evenly to the edges. Place the second cake layer on top (upside down is often best for a flat top surface). If using three layers, repeat frosting between layer 2 and 3.

Using the reserved 1 1/2 cups of frosting, apply a thin, even layer all over the top and sides of the cake – this is the crumb coat. Use an offset spatula to smooth it as much as possible, sealing in any loose crumbs. Don’t worry if cake shows through. Place the crumb-coated cake in the refrigerator to chill and firm up for about 45 minutes.

Once the crumb coat is firm, apply the final coat of frosting. You can either spread it smoothly using an offset spatula, create rustic swirls, or place the remaining frosting in a piping bag fitted with a large star tip (like #1M) and pipe decorative rosettes all over the cake as described in the original instructions (starting bottom edge, working up/in, offsetting rows).

Chill the fully frosted cake for another 30-60 minutes to allow the frosting to set firmly. Let the cake stand at room temperature for about 15-30 minutes before slicing and serving for the best texture.

Troubleshooting

Baking a scratch layer cake and making buttercream involves several steps where things can go slightly off. Here are common issues and fixes!

Problem: My cake layers are dry or dense. Solution: Ensure accurate measuring, especially of flour (scoop and level method preferred). Don’t overmix the batter after adding the flour – mix just until combined. Check oven temperature for accuracy and don’t overbake – test with a toothpick early. The oil and buttermilk should promote moistness.

Problem: My cake sank in the middle or has large tunnels. Solution: Sinking can be caused by underbaking or opening the oven door too early. Ensure toothpick test is clean. Overmixing can also cause tunneling. Ensure baking powder/soda are fresh.

Problem: My cake layers domed significantly. Solution: This is common! It can be due to oven temp being slightly high or the batter consistency. Simply level the cooled cakes carefully with a long serrated knife before assembling. Using bake-even strips around the pans can sometimes help prevent doming.

Problem: My buttercream frosting is greasy, split, or weeping. Solution: Ensure your butter was properly softened (room temp, not melted or too cold). Add powdered sugar gradually. Add the heavy cream slowly only as needed. If it splits, sometimes chilling briefly then re-beating on low speed can bring it back together, or beating in a little more sifted powdered sugar might help. Don’t overwhip after adding cream.

Problem: My frosting is too stiff or too soft for piping/spreading. Solution: Adjust consistency carefully. If too stiff, beat in heavy cream one teaspoon at a time until it reaches desired consistency. If too soft (and not split), beat in more sifted powdered sugar, a few tablespoons at a time. Temperature also affects consistency – frosting will be firmer when cold, softer when warm.

Problem: My crumb coat is messy / crumbs are getting in final frosting. Solution: Ensure the cake layers are fully cooled, or preferably chilled, before applying the crumb coat. Apply a thin but complete layer, sealing in all crumbs. Chill the crumb coat until firm to the touch (at least 30-45 minutes) before applying the final layer of frosting – this provides a stable, clean surface.

Tips and Variations

This classic Vanilla Cake is a fantastic canvas for variations!

Flavor Extracts: Swap vanilla bean paste/seeds for high-quality vanilla extract if needed (use slightly more extract than paste). Add 1/2 teaspoon of almond extract or lemon extract to the cake batter or frosting for a flavor twist.

Citrus Zest: Add 1-2 tablespoons of finely grated lemon or orange zest to the cake batter along with the sugar for a bright citrus note.

Make it Funfetti: Gently fold 1/2 to 3/4 cup of rainbow sprinkles into the finished cake batter just before pouring into pans for a classic Funfetti Vanilla Cake!

Different Fillings: Fill between the layers with lemon curd, raspberry jam, chocolate ganache, or fresh fruit along with a thinner layer of the buttercream.

Frosting Variations: Make a chocolate buttercream, cream cheese frosting, or Swiss meringue buttercream instead of the American buttercream if preferred. Tint the frosting with gel food coloring.

Make Ahead: Cake layers can be baked, cooled completely, wrapped well in plastic wrap and foil, and frozen for up to a month. Thaw overnight in the refrigerator before frosting. Buttercream can be made ahead and stored airtight in the fridge for a week or frozen (let come to room temp and re-whip briefly before using). Frosted cake is best enjoyed within 3-4 days, stored in the fridge.

Cupcakes: Divide batter among lined muffin cups (fill 2/3 full). Bake at 350°F for likely 18-22 minutes, until a toothpick comes out clean. Cool completely before frosting. Yields 24+ cupcakes.

Serving and Pairing Suggestions

Serve this beautiful Vanilla Cake at cool room temperature for the best flavor and texture. If refrigerated, let it sit out for at least 15-30 minutes (depending on room temp) before slicing to allow the buttercream to soften slightly. Use a long, sharp knife dipped in hot water and wiped clean between slices for the neatest presentation.

This cake is the ultimate celebration centerpiece – perfect for birthdays, anniversaries, weddings, showers, holidays, or anytime a truly special homemade cake is desired. Place it on a pretty cake stand to show it off!

It’s wonderful served just as it is, showcasing the pure vanilla flavor. However, serving slices with fresh berries (like strawberries or raspberries), a fruit coulis, or even a scoop of quality ice cream (strawberry, perhaps?) can add complementary flavors and textures.

Classic beverage pairings include cold milk (especially for birthdays!), freshly brewed coffee, or a variety of teas. For celebrations, Champagne or Prosecco always feels right with a beautiful vanilla cake.

Nutritional Information

Please note: The prompt did not provide nutritional facts for this recipe. The following context is based on the ingredients listed and typical profiles for rich, scratch-made layer cakes with American buttercream.

Based on the ingredients (significant amounts of butter, sugar, powdered sugar, oil, eggs/yolks, heavy cream, flour), one slice of this Vanilla Cake (assuming the cake yields 10-12 slices) is expected to be:

• Calories: Very High (likely in the 600-800+ range per slice).
• Fat: Extremely High (from butter x2, oil, egg yolks, heavy cream).
• Saturated Fat: Very High (from butter, heavy cream).
• Cholesterol: High (from eggs/yolks, butter, heavy cream).
• Sodium: Moderate (from salt, leaveners).
• Carbohydrates: Very High (from flour, sugars).
• Sugars: Extremely High (from granulated sugar and massive amount of powdered sugar).
• Fiber: Low.
• Protein: Moderate.

This is a truly classic, indulgent American-style celebration cake, made with generous amounts of butter, sugar, and other rich ingredients. It is designed for maximum flavor and celebratory impact, not for nutritional restraint! Enjoy it thoroughly as a special occasion treat.

Due to the nature of both the moist cake recipe and the traditional American buttercream, significant modifications to reduce calories, fat, or sugar would fundamentally alter the character, texture, and taste of this specific recipe. Smaller slices are the key to moderation here.

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Recipe Summary and Q&A

In summary, this recipe creates a classic, scratch-made Vanilla Layer Cake designed for celebration. It features exceptionally moist and tender vanilla bean-flavored cake layers (using both butter and oil, plus buttermilk and extra egg yolks) baked in either two 9-inch or three 8-inch pans. The cake is filled and frosted with a luxurious, smooth vanilla bean American buttercream, with instructions provided for achieving a professional finish using a crumb coat and optional piped rosettes.

It’s a rewarding baking project resulting in the quintessential vanilla celebration cake. Requires careful mixing, baking, cooling, and frosting techniques, including chilling stages.

Here are some common questions you might have:

Q: Why use both butter AND oil in the cake batter? A: Butter provides wonderful flavor and aids in the creaming process for texture. Oil provides superior moisture that stays soft even when the cake is chilled, ensuring a tender crumb that doesn’t dry out quickly. Using both aims for the best of both worlds: flavor and lasting moisture.

Q: Why the extra egg yolks in the cake? A: Egg yolks add richness, color, tenderness, and moisture to the cake crumb due to their fat and emulsifying properties. Using extra yolks in addition to whole eggs creates an even richer, more tender result.

Q: Can I use all-purpose flour if I sift it? The recipe just says “all purpose flour”. A: Yes, the recipe explicitly calls for all-purpose flour. While cake flour yields a more delicate crumb, this recipe is designed to work well with standard all-purpose flour, especially given the other tenderizing ingredients like buttermilk, oil, and extra yolks. Sifting AP flour before measuring (if you normally scoop) and then sifting again with dry ingredients is still good practice for aeration.

Q: Why chill the cake before frosting and after the crumb coat? A: Chilling the completely cooled cake layers makes them firmer and much easier to handle, level, and frost without crumbling. Chilling the crumb coat until firm creates a stable, smooth surface, preventing crumbs from mixing into your final beautiful layer of frosting, resulting in a much cleaner finish. Chilling the final cake helps the frosting set fully.

Q: My American buttercream is too sweet! Can I make it less sweet? A: American buttercream relies on a large amount of powdered sugar for its structure and stability. Significantly reducing the sugar will make it much softer and potentially unstable. You could try slightly reducing the sugar (maybe by 1 cup) and see if the consistency is still acceptable, or explore other less sweet frosting types like Swiss or Italian meringue buttercream or Ermine frosting if sweetness is a major concern. Adding extra salt helps balance sweetness slightly.