Best Vanilla Cake
- Total
- 4 hr
- Makes
- 12 servings
Serves
| Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. | ||||||||
| 3 and 2/3 cups (433g) cake flour (spooned & leveled) | whisk together | add dry ingredients, mix just until combined | pour in buttermilk, mix just until combined | bake23–26 min · until done | cool completely in pans | slice tops flat, layer with frosting, and spread remaining | refrigerate at least1 hr · before slicing | |
| 1 teaspoon salt | ||||||||
| 2 teaspoons baking powder | ||||||||
| 3/4 teaspoon baking soda | ||||||||
| 1 and 1/2 cups (340g) unsalted butter, softened to room temperature | beat until smooth and creamy | beat in eggs and vanilla | ||||||
| 2 cups (400g) granulated sugar | ||||||||
| 3 large eggs + 2 additional egg whites, at room temperature* | ||||||||
| 1 Tablespoon pure vanilla extract (yes, a Tablespoon!) | ||||||||
| 1 and 1/2 cups (360ml) buttermilk, at room temperature* | ||||||||
| 1 and 1/2 cups (340g) unsalted butter, softened to room temperature | beat until creamy | beat until smooth and creamy | ||||||
| 5 and 1/2 cups (650g) confectioners’ sugar | ||||||||
| 1/3 cup (80ml) whole milk or heavy cream | ||||||||
| 1 and 1/2 teaspoons pure vanilla extract | ||||||||
| 1/8 teaspoon salt | ||||||||
Ingredients
- 3 and 2/3 cups (433g) cake flour (spooned & leveled)
- 1 teaspoon salt
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
- 2 cups (400g) granulated sugar
- 3 large eggs + 2 additional egg whites, at room temperature*
- 1 Tablespoon pure vanilla extract (yes, a Tablespoon!)
- 1 and 1/2 cups (360ml) buttermilk, at room temperature*
- 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
- 5 and 1/2 cups (650g) confectioners’ sugar
- 1/3 cup (80ml) whole milk or heavy cream
- 1 and 1/2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
Stepssimplified
- 1Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line bottoms with parchment rounds, and grease the parchment.
- 2Whisk together 3 and 2/3 cups cake flour, 1 teaspoon salt, 2 teaspoons baking powder, and 3/4 teaspoon baking soda. Reserve.
- 3Beat 1 and 1/2 cups (340g) softened unsalted butter and 2 cups (400g) granulated sugar on high speed until smooth and creamy, about 3 minutes. Scrape bowl. Add 3 large eggs, 2 additional egg whites, and 1 tablespoon pure vanilla extract on high speed until combined, about 2 minutes. Reduce mixer to low. Add dry ingredients and mix just until combined. Pour in 1 and 1/2 cups (360ml) room-temperature buttermilk and mix just until incorporated. Stir by hand if lumps remain.
- 4Divide batter evenly among prepared pans. Bake 23 to 26 minutes until a toothpick inserted in center comes out clean. Cool completely in pans on a wire rack.
- 5Beat remaining 1 and 1/2 cups (340g) softened unsalted butter on medium speed until creamy, about 2 minutes. With mixer on low, add 5 and 1/2 cups (650g) confectioners’ sugar, 1/3 cup (80ml) whole milk or heavy cream, 1 and 1/2 teaspoons pure vanilla extract, and 1/8 teaspoon salt. Increase speed to high and beat 2 minutes. Adjust thickness or sweetness with extra sugar, milk, or salt if needed.
- 6Trim domed tops from cooled cakes with a serrated knife. Stack first layer on a plate, spread 1 and 1/2 cups frosting on top. Add second layer, spread another 1 and 1/2 cups frosting. Top with third layer. Coat entire cake with remaining frosting using an offset spatula.
- 7Chill assembled cake for at least 1 hour before cutting.