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.