My Favorite Vanilla Cake Recipe
My Favorite Vanilla Cake Recipe is light and fluffy and covered in vanilla buttercream frosting! The perfect birthday cake for vanilla lovers! But also perfect for special occasions like Easter, Mother's Day, and 4th of July!
Ingredients
For the Vanilla Cake
- 3 and 3/4 cups (450 g) cake flour
- 1 Tablespoon (14 g) baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/2 cups (340 g) unsalted butter room temperature
- 2 and 1/4 cups (447 g) granulated sugar
- 2 Tablespoons (28 ml) vanilla extract
- 1/4 teaspoon almond extract
- 4 large eggs room temperature
- 3 large egg whites room temperature, beaten until frothy
- 1 and 1/4 cups (284 ml) buttermilk room temperature
- 1 cup (227 g) sour cream room temperature
- 1/3 cup (67 ml) canola oil
For the Vanilla Frosting
- 2 cups (454 g) unsalted butter room temperature
- 6 and 1/2 cups (741 g) confectioners' sugar sifted
- 1/4 cup (57 ml) whole milk room temperature, more as needed
- 2 Tablespoons (28 ml) heavy cream room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
For the Vanilla Cake
- Preheat the oven to 350 degrees (F). Generously grease the bottom and sides of three 9-inch round cake pans; line with parchment paper rounds and set aside until needed.
- In a large mixing bowl, mix together the cake flour, baking powder, baking soda, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until smooth and creamy, about 1 minute. Gradually add in the sugar. Once all of the sugar has been added, beat on medium-high speed for 2 minutes. Beat in the vanilla and almond extracts.
- Reduce the speed to medium-low and add in the eggs, one at a time, beating well after each addition, and scraping down the sides and bottom of the bowl frequently.
- Beat in the frothy egg whites, in three additions, beating well after each addition and scraping down the sides and bottom of the bowl as needed.
- In a spouted measuring cup, combine the buttermilk, sour cream, oil and mix until evenly combined.
- On low speed, add the flour mixture in three additions, alternating it with the sour cream mixture in two additions, beginning and ending with the flour, and mixing until just combined.
- Divide the batter evenly (about 710 g per pan) among the prepared pans and smooth the tops.
- Bake for 24 to 25 minutes, or until lightly brown around the edges and a toothpick inserted in the center of the cakes comes out clean.
- Cool the cakes in the pans placed on a wire rack for 15 minutes. Then invert the cake layers onto cooling racks and cool completely.
For the Vanilla Frosting
- In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the butter on medium-high speed until completely smooth; about 2 minutes.
- Reduce the speed to low and gradually add the sifted confectioners' sugar. Add in the milk, heavy cream, vanilla, and salt and beat until combined.
- Once all of the ingredients have been incorporated, increase the speed to high and beat for 1 to 2 minutes, or until super fluffy. If the frosting appears too thin, add more confectioners’ sugar as needed. If the frosting appears too thick, add more milk as needed.
- Place one cake layer on a large plate or cake stand. Spread a thick layer of frosting on top of the cake, covering it completely. Top with another cake layer, and repeat the layering process, ending with the last cake layer on top. Spread all remaining frosting over the top and sides of the cake.
- Allow the cake to set for 20 minutes before slicing. Then slice and serve.
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature