Ingredients
2 1/4 cups (288g) cake flour, or all-purpose
1 1/2 cups (300g) sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup unsalted butter, softened
1 cup whole milk
1/4 cup neutral oil, such as canola, vegetable, or safflower
3 large eggs
1 1/2 tablespoons (4 1/2 teaspoons) vanilla extract
1 batch Vanilla Buttercream Frosting
2 1/4 cups (288g) cake flour, or all-purpose
1 1/2 cups (300g) sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup unsalted butter, softened
1 cup whole milk
1/4 cup neutral oil, such as canola, vegetable, or safflower
3 large eggs
1 1/2 tablespoons (4 1/2 teaspoons) vanilla extract
1 batch Vanilla Buttercream Frosting
Method
Preheat the oven and prepare the pan:
Preheat the oven to 350°F. Butter or spray a 9x13-inch pan and line the bottom with parchment paper. If you plan to turn the cake out instead of serving it from the pan, lining it with parchment will ensure the cake releases from the pan easily.
Preheat the oven and prepare the pan:
Preheat the oven to 350°F. Butter or spray a 9x13-inch pan and line the bottom with parchment paper. If you plan to turn the cake out instead of serving it from the pan, lining it with parchment will ensure the cake releases from the pan easily.
Combine the dry ingredients:
In a large mixing bowl. whisk together the flour, sugar, baking powder, baking soda, and kosher salt.
In a large mixing bowl. whisk together the flour, sugar, baking powder, baking soda, and kosher salt.
Add the butter:
Mix the softened butter into the dry mixture with a hand mixer on low speed until the butter is completely combined and the mixture has a sandy texture.
Mix the softened butter into the dry mixture with a hand mixer on low speed until the butter is completely combined and the mixture has a sandy texture.
Combine the wet ingredients:
In a medium-sized bowl or 4-cup measuring cup, whisk together the milk, oil, eggs, and vanilla until the ingredients are thoroughly combined and homogeneous.
In a medium-sized bowl or 4-cup measuring cup, whisk together the milk, oil, eggs, and vanilla until the ingredients are thoroughly combined and homogeneous.
Add the wet into the dry ingredients:
Pour the wet ingredients into the flour and butter mixture and beat with the hand mixer until just a few streaks of flour remain. Finish mixing the batter with a silicone spatula.
Pour the batter into the prepared pan.
Pour the wet ingredients into the flour and butter mixture and beat with the hand mixer until just a few streaks of flour remain. Finish mixing the batter with a silicone spatula.
Pour the batter into the prepared pan.
Bake and cool:
Bake the cake for 25 to 30 minutes until the top of the cake springs back to the touch and a toothpick inserted into the center comes out clean.
Remove from the oven and cool completely on a rack before turning out and/or frosting and decorating.
Bake the cake for 25 to 30 minutes until the top of the cake springs back to the touch and a toothpick inserted into the center comes out clean.
Remove from the oven and cool completely on a rack before turning out and/or frosting and decorating.
Vanilla Cake in Other Sizes
Sure, you can make this in a 9x13-inch pan or two 9-inch rounds. But the recipe works great for a cupcakes or even a Bundt cake. For cupcakes, bake for 15 to 18 minutes. For a Bundt cake, bake for 45 to 55 minutes. You should be able to get 24 cupcakes from this recipe.
Sure, you can make this in a 9x13-inch pan or two 9-inch rounds. But the recipe works great for a cupcakes or even a Bundt cake. For cupcakes, bake for 15 to 18 minutes. For a Bundt cake, bake for 45 to 55 minutes. You should be able to get 24 cupcakes from this recipe.
Easy Vanilla Buttercream Frosting
Ingredients
1 cup unsalted butter, room temperature
4 cups (460g) powdered sugar, divided
2 to 4 tablespoons heavy cream, divided
1 tablespoon vanilla extract
Pinch kosher salt
Method
Beat the butter:
In the bowl of a stand mixer (or a large mixing bowl and a hand mixer), beat the butter until creamy.
Beat the butter:
In the bowl of a stand mixer (or a large mixing bowl and a hand mixer), beat the butter until creamy.
Add the sugar and a little cream:
Add 2 cups of the powdered sugar and 1 tablespoon of the heavy cream. Mix on low until the powdered sugar is incorporated into the butter, scrape down the sides, then turn up the mixer to high and beat for 1 minute. Scrape down the bowl and repeat the process with the remaining 2 cups of powdered sugar and another 1 tablespoon of the cream.
Add 2 cups of the powdered sugar and 1 tablespoon of the heavy cream. Mix on low until the powdered sugar is incorporated into the butter, scrape down the sides, then turn up the mixer to high and beat for 1 minute. Scrape down the bowl and repeat the process with the remaining 2 cups of powdered sugar and another 1 tablespoon of the cream.
Add the extract and salt:
Add the vanilla and salt and beat to combine. If the buttercream seems too stiff, beat in an additional 1 to 2 tablespoons of cream at a time. You want it to hold a peak but be soft enough to spread with little effort.
Add the vanilla and salt and beat to combine. If the buttercream seems too stiff, beat in an additional 1 to 2 tablespoons of cream at a time. You want it to hold a peak but be soft enough to spread with little effort.
Recipes from simplyrecipes.com
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