Description
This recipe yields a moist and soft classic layered cake with a rich vanilla buttercream frosting. Perfectly tender crumb with a balance of buttery and sweet flavors makes it an ideal dessert for celebrations or an everyday treat.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or regular milk with 1 tablespoon lemon juice or vinegar)
- 1/2 cup vegetable oil
Frosting Ingredients
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2–3 tablespoons milk (for desired consistency)
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure the cake doesn’t stick during baking.
- Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt thoroughly. Set aside to incorporate evenly in the batter.
- Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter and granulated sugar until the mixture becomes light, fluffy, and pale, usually about 3–4 minutes.
- Add the Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to incorporate air and achieve a smooth texture. Then add the vanilla extract and mix until combined.
- Alternate Adding Dry Ingredients and Wet Ingredients: Add the dry ingredient mixture in three parts, alternating with the wet ingredients (buttermilk and vegetable oil) which are added in two parts. Begin and end with the dry ingredients. Mix on low speed just until combined to avoid overmixing, which could toughen the cake.
- Bake the Cake: Evenly divide the batter between the two prepared pans, smoothing the tops with a spatula. Place them in the preheated oven.
- Bake Duration: Bake for 25–30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool the Cake: Allow the cakes to cool in their pans for 10 minutes to set, then remove them onto a wire rack to cool completely before applying frosting to prevent melting the icing.
- Make the Frosting: In a large bowl, beat the softened butter with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar one cup at a time, beating until smooth and fluffy.
- Add Flavor and Milk: Add the vanilla extract and 2 tablespoons of milk, then continue beating for 3–5 minutes until the frosting is light and fluffy. Add more milk if needed to adjust consistency.
- Frost the Cake: Once cooled, frost the top of one cake layer. Place the second layer on top and frost the entire cake evenly, smoothing the surface and edges as desired.
Notes
- Use room temperature eggs and butter to ensure proper mixing and smooth batter.
- If you don’t have buttermilk, substitute with regular milk plus 1 tablespoon of lemon juice or vinegar per cup to create acidity for tender crumb.
- Do not overmix the batter after adding flour to keep the cake soft and moist.
- The frosting consistency can be adjusted by adding more milk for thinner or more powdered sugar for stiffer icing.
- Make sure the cake layers are completely cool before frosting to prevent melting.
- You can add food coloring or other flavor extracts to the frosting to customize your cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
