Perfect Vanilla Cake
This Perfect Vanilla cake might become your go-to Vanilla Cake Recipe; it has moist and soft vanilla cake layers, with a creamy and very easy Vanilla Buttercream recipe.
It is infused with a bit of almond extract, for that extra Je ne sais quoi that’ll have everyone going for seconds!
Ingredients for the Perfect Vanilla Cake
- All-purpose flour. this will hold all of your ingredients together
- Cornstarch. will make your cake extra soft
- Baking powder. helps give light and fluffy texture
- Salt. Helps enhance flavors
- Butter. Unsalted and at room temperature
- Granulated sugar. Will sweeten your cake
- Eggs. At room temperature
- Milk. Full fat
- Vanilla extract. Good quality, pure vanilla extract
- Almond extract. Remember the Je ne sais quoi thing we were talking about earlier?
- Powdered sugar. Will sweeten your buttercream
- Heavy cream. Full fat, to make your buttercream creamier
How to make the Perfect Vanilla Cake
Grease sides and line with parchment paper the bottom of three 6 in baking pans; pre-heat oven to 350 F
On a separate bowl, mix flour, cornstarch, baking powder and salt and set aside
In medium-high speed, mix butter and sugar until light and fluffy, around 2 minutes
Add eggs, one by one, beating after each addition
Mix milk with vanilla and almond extract. Alternate flour mixture and milk mixture, beating in between, until all flour and milk are incorporated in your batter
Pour batter evenly in prepared pans and bake for 40 minutes or until a toothpick inserted in the middle comes out clean
Place in a wire rack to cool completely before frosting
Vanilla frosting:
Beat butter, vanilla and almond extract, until light and fluffy, around 2 minutes
Gradually, add powdered sugar and salt, and beat until fully incorporated. Add heavy cream, one Tablespoon at a time; stop when reaching desired consistency
Assembling:
To assemble your cake, remove the domes from your cake layers using a serrated knife or a cake leveler. Add an equal amount of buttercream between each layer (I like to use an ice cream scoop, and add around 2 scoops of frosting between each layer)
Add a crumb coat to your cake: frost your cake with a very thin layer of icing to “glue” crumbs to your cake; refrigerate for 10 minutes
Add the rest of your frosting to your cake, and cover in sprinkles!
How to store my cake
You can store your cake in an air tight container, covered and in a cool place, away from any heat sources.
It will last fresh for up to 5 days
Can I freeze my cake?
Absolutely! you can either freeze your whole cake, or you can freeze it in slices.
Thaw your slice or cake overnight in the refrigerator. Take it out of the fridge 2 hours prior to serving so it can come at room temperature -I like to uncover part of the cake to let some air in so it doesn’t sweat that much.
Can I make this cake Gluten Free?
Although I haven’t tried it yet, you can substitute the all-purpose flour with a Gluten free wheat flour and the flavor shouldn’t change that much.
Take a look at some of my other cake recipes and frostings!
Follow me on Instagram and tag #sweetfixbaker to see all your bakes!
Perfect Vanilla Cake
Ingredients
Vanilla Cake:
- 2 1/2 Cups all-purpose flour
- 1/4 Cup Cornstarch
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 Cup unsalted butter room temperature
- 2 Cups granulated sugar
- 4 large eggs room temperature
- 1 1/4 Cup full fat milk room temperature
- 1 Tablespoon pure vanilla extract
- 1/8 teaspoon almond extract
Vanilla Buttercream:
- 1 Cup unsalted butter room temperature
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon almond extract
- 4 1/2 Cups powdered sugar sifted
- 1/4 teaspoon salt
- 2-3 Tablespoons heavy cream
Instructions
Vanilla Cake:
- Grease sides and line with parchment paper the bottom of three 6 in baking pans; pre-heat oven to 350 F
- On a separate bowl, mix flour, cornstarch, baking powder and salt and set aside.2 1/2 Cups (312.5 g) all-purpose flour, 1/4 Cup (32 g) Cornstarch, 3 teaspoons baking powder, 1/2 teaspoon (0.5 teaspoon) salt
- In medium-high speed and with your whisk attachment, mix butter and sugar until light, fluffy, and until color turns whitish, around 5 minutes. Add eggs, one by one, beating after each addition.1 Cup (227 g) unsalted butter, 2 Cups (400 g) granulated sugar, 4 large eggs
- Turn your speed yo a medium-low. Mix milk with vanilla and almond extract. Alternate flour mixture and milk mixture, beating in between, until all flour and milk are incorporated in your batter. Do not over beat!1 1/4 Cup (295.7 ml) full fat milk, 1 Tablespoon pure vanilla extract, 1/8 teaspoon (0.1 teaspoon) almond extract
- Pour batter evenly in prepared pans and bake for 40 minutes or until a toothpick inserted in the middle comes out clean
- Place in a wire rack to cool completely before frosting
Vanilla frosting:
- Beat butter, vanilla and almond extract, until light and fluffy, around 2 minutes, gradually, add powdered sugar and salt, and beat until fully incorporated. Add heavy cream, one Tablespoon at a time; stop when reaching desired consistency1 Cup (227 g) unsalted butter, 1 teaspoon pure vanilla extract, 1/8 teaspoon (0.1 teaspoon) almond extract, 4 1/2 Cups (540 g) powdered sugar, 1/4 teaspoon (0.3 teaspoon) salt, 2-3 Tablespoons (2 Tablespoons) heavy cream
Assembling:
- To assemble your cake, remove the domes from your cake layers using a serrated knife or a cake leveler. Add an equal amount of buttercream between each layer (I like to use an ice cream scoop, and add around 2 scoops of frosting between each layer)
- Add a crumb coat to your cake: frost your cake with a very thin layer of icing to "glue" crumbs to your cake; refrigerate for 10 minutes
- Add the rest of your frosting to your cake, and cover in sprinkles!
Wow, that’s delicious, what if the tart is mixed with chocolate?
Hi there! you mean adding chocolate to the cake batter? I haven’t tried that! but I’d suggest you better make a chocolate cake recipe instead 🙂