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Moist Vanilla Cake Recipe With Easy Buttercream Recipe

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4.2 from 121 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Moist Vanilla Cake recipe with Easy Buttercream Frosting delivers a perfectly tender and flavorful cake ideal for any celebration. Using precise weight measurements ensures consistent results, creating a soft, fluffy vanilla cake layered with a light, creamy buttercream that is easy to whip and decorate.

Ingredients

Vanilla Cake

  • 4 ounces milk (to be mixed with the oil)
  • 3 ounces canola oil
  • 6 ounces milk (to be mixed with the eggs)
  • 1 tablespoon vanilla extract (or 1 vanilla bean pod)
  • 3 large eggs (room temperature)
  • 13 ounces cake flour
  • 13 ounces granulated sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces unsalted butter (softened to room temperature but not melted)

Easy Buttercream Frosting

  • 16 ounces powdered sugar
  • 4 ounces pasteurized egg whites
  • 2 teaspoons vanilla extract
  • 16 ounces unsalted butter (softened to room temperature but not melted)
  • 1/4 teaspoon salt
  • 1 tiny drop purple food coloring (optional, to offset yellow color)
  • 3 drops electric pink food coloring (for flowers, optional)
  • 1 tablespoon white sprinkles (for decorating, optional)

Instructions

  1. Prepare Ingredients and Equipment: Preheat your oven to 335º F/168º C and grease three 8″x2″ cake pans using cake goop or your preferred pan release. Ensure butter, eggs, and milk are at room temperature for best results.
  2. Mix Milk and Oil: In a measuring cup, combine 4 oz of milk with 3 oz of canola oil, then set aside.
  3. Mix Milk, Eggs, and Vanilla: In a separate bowl, whisk together 6 oz of milk, 3 room temperature eggs, and 1 tablespoon vanilla extract or the seeds from a vanilla bean pod. Set aside.
  4. Combine Dry Ingredients: Add cake flour, granulated sugar, baking powder, baking soda, and salt to your stand mixer bowl fitted with a paddle attachment.
  5. Incorporate Butter: Turn the mixer to the slowest speed and gradually add softened chunks of butter to the dry ingredients. Continue mixing until the mixture resembles coarse sand.
  6. Add Milk and Oil Mixture: Pour the milk/oil mixture into the dry ingredients all at once. Mix on medium speed (speed 4 on KitchenAid or speed 2 on Bosch) for 2 full minutes to develop the structure properly.
  7. Scrape Bowl: Stop mixing and scrape down the sides and bottom of the bowl thoroughly to eliminate any lumps or unmixed spots.
  8. Add Milk, Egg, and Vanilla Mixture: Slowly add the milk, egg, and vanilla mixture while mixing on low speed, stopping halfway to scrape the bowl again. Mix until just combined; the batter will be thick, not runny.
  9. Divide Batter and Bake: Evenly divide the batter into the prepared cake pans, filling each about 3/4 full. Place pans in the hot oven and bake for 30 minutes. Test doneness by inserting a toothpick; it should come out clean and the cake should spring back when gently touched. If not done, bake for additional 2-3 minutes and recheck.
  10. Cool Cakes: Remove cakes from the oven and tap them on the countertop to release air. Allow cakes to cool on a cooling rack until barely warm.
  11. Invert Cakes: After about 10 minutes of cooling, place the cooling rack on top of each cake pan, hold the rack and pan securely, invert them so the cake releases onto the rack, and carefully remove the pans.
  12. Chill Cakes: Once fully cooled, wrap cakes tightly in plastic wrap and refrigerate or freeze for about 30 minutes to firm up for easier handling during frosting and stacking.
  13. Prepare Buttercream Frosting: In a clean stand mixer bowl fitted with a whisk attachment, combine pasteurized egg whites and powdered sugar. Whip on low to combine, then on high for 5 minutes. Add vanilla extract and salt.
  14. Add Butter: Gradually add softened butter in chunks while whisking. It will look curdled and yellow at first—this is normal; continue whipping.
  15. Whip Frosting: Continue whipping on high speed for 8-10 minutes until the frosting is very white, light, and shiny. Insufficient whipping may result in a buttery taste.
  16. Optional Color Adjustments: To achieve a whiter frosting, add a tiny drop of purple food coloring carefully. For decoration, you can use electric pink food coloring for flowers and white sprinkles.
  17. Optional Smoothing: Switch to a paddle attachment and mix the buttercream on low for 15-20 minutes to produce a smooth, creamy frosting free of air bubbles, if desired.
  18. Assemble Cake: Once the cakes are chilled and firm, apply your favorite buttercream between layers and frost the outside. Decorate as desired, with techniques such as palette knife buttercream flowers for an elegant finish.

Notes

  • Use a kitchen scale for precise measurements to guarantee consistent and perfect cake texture.
  • Ensure all cold ingredients are at room temperature or slightly warm for optimal mixing and cake rise.
  • Do not skip scraping the mixing bowl during batter preparation to avoid lumps and uneven mixing.
  • Adjust baking time slightly depending on oven variations; always check doneness with a toothpick and touch test.
  • Pasteurized egg whites are used to make the buttercream safe to consume without additional cooking.
  • Optional food coloring helps achieve desired frosting colors but use sparingly to avoid unwanted hues.
  • Cold chilling the cake layers before frosting makes the assembly easier and cleaner.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/moist-vanilla-cake-recipe-with-easy-buttercream-recipe/