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The VERY BEST Homemade Vanilla Cake Recipe

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★★★★★

4.5 from 435 reviews

This rich and moist homemade vanilla cake is the perfect treat for any occasion. Made with a blend of butter, oil, and real vanilla bean paste, it delivers an intense vanilla flavor. The tender crumb is complemented by a luscious vanilla buttercream frosting, making it a delightful classic dessert. The cake is baked in two 9-inch pans yielding a soft, fluffy texture with a perfectly balanced sweetness.

Ingredients

Scale

For the Cake:

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup vegetable or canola oil
  • 1 & 1/2 cups granulated white sugar
  • 4 large eggs, at room temperature
  • 1 Tablespoon pure vanilla extract
  • 2–3 teaspoons vanilla bean paste (optional but recommended)
  • 3 & 1/4 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1 & 1/4 cups buttermilk, at room temperature

For the Vanilla Buttercream Frosting:

  • 2 sticks unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 1/4 cup heavy whipping cream or milk
  • 5 cups confectioners’ sugar
  • Sprinkles (for garnish)

Instructions

  1. Prepare Cake Pans: Preheat your oven to 350°F (175°C). Lightly grease the bottoms and sides of two 9-inch round cake pans with cooking spray. Place parchment paper rounds at the bottom of each pan for easy removal, then spray once more.
  2. Cream Butter, Oil, and Sugar: In a large bowl using a stand mixer fitted with the paddle attachment, cream together the butter, oil, and granulated sugar on medium-low speed until the mixture is creamy and smooth, about 1-2 minutes.
  3. Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition. Then add the pure vanilla extract and vanilla bean paste, scraping down the bowl as necessary to ensure even mixing.
  4. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
  5. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet batter, alternating with the buttermilk. Begin and end with the flour mixture, mixing well after each addition to form a smooth, creamy batter.
  6. Bake the Cake: Evenly divide the batter between the two prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. Allow the cakes to cool completely on wire racks before frosting.
  7. Prepare the Frosting: Using a clean bowl and the stand mixer, beat the softened butter and vanilla extract until smooth and creamy. Gradually add the confectioners’ sugar, about one cup at a time, alternating with the heavy cream or milk, until the frosting is light, fluffy, and spreadable.
  8. Frost and Decorate the Cake: Once the cakes have cooled, spread the vanilla buttercream evenly between the layers and over the top and sides of the cake. Garnish with sprinkles if desired.
  9. Storage: For best results, keep the cake covered airtight at room temperature or refrigerate until ready to serve.
  10. Alternate Baking Times: For a 9×13 rectangular pan, bake approximately 30-35 minutes. For cupcakes, bake 15-18 minutes. For three-layer cakes, bake 20-25 minutes.

Notes

  • Ensure all ingredients, especially eggs and buttermilk, are at room temperature for best results.
  • Using vanilla bean paste enhances the vanilla flavor but is optional.
  • Greasing pans and lining with parchment paper prevents sticking and helps with cake removal.
  • If using a different pan size, adjust baking times accordingly and check doneness with a toothpick.
  • Store the cake in an airtight container to maintain freshness and moisture.

Keywords: vanilla cake, homemade cake, vanilla buttercream, easy cake recipe, classic vanilla cake, moist vanilla cake

Find it online: https://freshrecipehub.com/the-very-best-homemade-vanilla-cake-recipe/