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!
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
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
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!
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
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.
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!