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Vanilla Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 29 reviews
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Yield: 1 - 9 inch cake 1x
  • Category: Cakes, Sweet

Ingredients

Scale
  • 3 cups (420 g) all purpose flour
  • 3½ tsp baking powder
  • Pinch salt
  • 1 cup (226 g) unsalted butter, softened
  • 2 cups (400 g) white granulated sugar
  • 4 large eggs at room temperature
  • 2 tsp vanilla extract
  • 1¼ cup (300 ml) whole milk
  • 1 recipe of vanilla buttercream

Instructions

  1. Sift flour, baking powder and pinch of salt in a large bowl and set aside.
  2. In a large mixing bowl, cream butter and white sugar at high speed for a few minutes until it’s fluffy and reaches a pale yellow color.
  3. While still mixing at a lower speed, add the eggs one at a time and mix until each one is well incorporated. Then, add the vanilla extract. At this point you can scrape the inside of the bowl to make sure everything has been mixed well.
  4. Add the flour mixture in 3 batches alternating with the amount of milk, which will be added in 2 batches. Begin and end with the flour mixture. Mix only until each ingredient is incorporated without over mixing, otherwise, you will end up with a tough cake.
  5. Grease two 9 x 2 inch (23 x 5 cm) round cake pans and evenly pour your batter into the pans. Bake at 350ºF (180ºC) for about 30-35 minutes or until a toothpick inserted in the center comes out clean. Take the cakes out of the oven and let them rest inside the pans for about 10 minutes. Then, take them out of the pans and let them cool completely on a wire rack.
  6. Once cooled, you can take off the top part of each cake with a cake leveler or a serrated knife to make them even. Frost the top part of one of the cakes with the vanilla buttercream (this is the bottom layer of your cake) and then flip over the second cake and place it on top of the first one. Now, cover both cakes with a thin layer of buttercream and refrigerate for about 15-20 minutes. This will be your crumb coat or base coat which will seal all the crumbs of the cake.
  7. Take the cake out of the refrigerator and finish decorating it with a second layer of buttercream.

Notes

You can soak each cake with simple syrup before decorating it. You can make it by simmering ½ cup water with ¼ cup white sugar. You can also add 1 tbsp of any flavor that you want, like vanilla extract or liquor like Grand Marnier.

Find it online: https://sweetysalado.com/en/vanilla-cake/