Best Vanilla Cake with Buttercream
This vanilla cake is the perfect balance of soft, tender crumb and rich vanilla flavor, paired with classic buttercream. It’s easy enough for any day, yet elegant enough for celebrations.
Equipment
- Stand Mixer or Hand Mixer
- Two 9-inch Round Cake Pans
- Mixing Bowls
- Spatula
- Wire Cooling Rack
- Oven
Ingredients
Cake Batter
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter softened
- 1/4 cup neutral oil e.g. vegetable or canola
- 1 3/4 cups granulated sugar
- 4 large eggs room temperature
- 1 tbsp pure vanilla extract
- 1 cup whole milk room temperature
Buttercream
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2-3 tbsp heavy cream or milk
- 1 1/2 tsp vanilla extract
- pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter, oil, and sugar until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Alternate adding the dry ingredients in three parts and the milk in two parts, beginning and ending with flour. Mix just until combined.
- Divide the batter evenly between pans. Bake for 28–32 minutes, or until a toothpick comes out clean.
- Cool the cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- To make the buttercream, beat the butter until creamy. Gradually add powdered sugar, then mix in vanilla, salt, and cream until smooth and fluffy.
- Assemble the cake: Place one layer on a plate, spread with buttercream, then top with the second layer. Frost the outside as desired.
Notes
For best results, use room temperature ingredients. You can substitute buttermilk for a tender crumb or use cake flour for a lighter texture. Cake layers can be made ahead and frozen if needed.