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.
This might become your go-to Vanilla Cake Recipe; it has moist and soft vanilla cake layers, with creamy Vanilla Buttercream
Prep Time35mins
Cook Time40mins
Total Time1hr15mins
Course: Cakes and Frostings
Cuisine: American
Keyword: best vanilla cake ever, best vanilla cake from scratch, best vanilla cake frosting, best vanilla cake icing, best vanilla cake moist, how do you make a vanilla cake from scratch, recipe for best vanilla cake, vanilla cake easy, vanilla cake simple
Servings: 12servings
Calories: 720kcal
Author: Maria Corcuera
Ingredients
Vanilla Cake:
2 1/2Cupsall-purpose flour
1/4CupCornstarch
3teaspoonsbaking powder
1/2teaspoonsalt
1Cupunsalted butterroom temperature
2Cupsgranulated sugar
4eggsroom temperature
1 1/4Cupfull fat milkroom temperature
1Tablespoonpure vanilla extract
1/8teaspoonalmond extract
Vanilla Buttercream:
1Cupunsalted butterroom temperature
1teaspoonpure vanilla extract
1/8teaspoonalmond extract
4 1/2Cupspowdered sugarsifted
1/4teaspoonsalt
2-3Tablespoonsheavy 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.
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 for 1 minute after each addition.
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!
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!
Notes
– Remove your and butter from fridge 2 hours prior to using– Eggs and milk can be taken out of the fridge 45 min-1 hour prior to using; If pressed on time, allow eggs to sit -completely covered- in warm (no hot) water for 10-15 minutes– Cake layers should be leveled at the same height
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2 Comments
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 🙂