Perfect Vanilla Cake

5 from 9 votes

This might become your go-to Vanilla Cake Recipe; it has moist and soft vanilla cake layers, with creamy Vanilla Buttercream

Prep Time35

Cook Time40

Total Time1 15

Servings: 12 servings

Author: Maria Corcuera

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 consistency
1 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!

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

Nutrition