This is my absolute BEST Vanilla Cake Recipe! Delightfully soft, buttery, classic vanilla cake with a buttery, fluffy buttercream of your choice! With loads of tips to get perfect cakes, every single time.EASY - This recipe is very easy. Perfect for beginners. I recommend using weight measurements to ensure consistent results. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
Preheat the oven to 325°F / 165°C. Line the bottom of two 8 inch pans with parchment paper, and butter and flour the sides. Set aside. (See recipe notes for baking instructions for 9 inch pans, cupcake pans, or 9 x 13 inch pans).
Whisk the butter, oil, salt, and sugar until the mix is creamy and fluffy.
Add the eggs, one at a time, mixing well between each addition.
Mix the milk, vinegar, and vanilla together. Add this milk mixture to the cake batter, and stir it in.
In a separate bowl, sift the flour and baking powder together and whisk to combine.
Fold the flour into the wet ingredients in 2 - 3 additions, and mix until just combined. Do NOT over-mix.
Divide the batter between the two cake pans. You can either do this by weight, or by using an ice cream scoop to divide the cake batter evenly.
Using an offset spatula, spread the cake batter in the cake pan so that it's evenly spread. Knock the pan on a firm surface 3 - 4 times, to evenly spread out the batter and to remove any air pockets.
Bake in the preheated oven for about 25 - 30 minutes, rotating the pan once, halfway through the baking time. (See recipe notes for baking instructions for 9 inch pans, cupcake pans, or 9 x 13 inch pans).
The cake should be springy to the touch (when you gently touch the middle of the cake, it should spring back up). Remove the cake from the oven and let it cool slightly in the pan. While still warm, turn the cake out onto a wire rack and let it cool down completely.
Make the vanilla buttercream as per the linked recipe, before you're ready to assemble the cake. Then just before you're ready to use the buttercream frosting, you can whip the frosting for a few minutes to make it fluffy again.
If needed, slice off any domed tops of the cake layers with a serrated knife to make them evenly flat on top.
Place one cake layer on a cake serving plate or decorating plate, with the flat bottom facing down. Place about 1/2 - 3/4 cup of the frosting on top of this cake layer and spread it evenly. You can choose to add a little more of the frosting if you like.
Place the second cake layer on top, and gently press it down to make sure the cake layers stick together. Make sure the flat bottom of this cake layer is facing up, so that the cake has a nice flat surface on top.
Apply a thin coating of the frosting to completely cover the cake. This is the crumb coating. Allow the crumb coating to set in the fridge for a few minutes, or up to 1 hour.
Spread the rest of the frosting over the cake evenly. Use an offset spatula to create swirls for an old fashioned cake look, OR use a bench scraper or spatula to smooth out the frosting.
Decorate the cake as you like.
Please use weight measurements (ounces or grams) to ensure perfect and consistent results. Using volumetric measurements (especially for flour) may lead to the addition of too much flour, resulting in a dry cake.
Note on the milk
If you prefer, you can substitute the milk with buttermilk (leave out the vinegar in that case).
Baking times for different sized cake pans
Baking time for 9 inch cake pan - 20 to 25 minutes baking time. Remember to rotate the pan once, half way through the baking time.Baking time for cupcake pan - fill the cupcake liners with the batter about 2/3 of the way. Bake for 15 to 20 minutes. Remember to rotate once, half way through. Makes 12 cupcakes.Baking time for 9 x 13 inch pan - 28 to 33 minutes. Remember to rotate the pan once, half way through.
Buttercream frosting ideas for this classic vanilla cake