Description
This Perfect Vanilla Cake recipe delivers a moist and tender vanilla-flavored cake with a delicate crumb. It’s made with a rich combination of butter, vegetable oil, eggs, and buttermilk, enhanced by vanilla bean paste for an intense vanilla aroma. Perfect for birthdays, celebrations, or any occasion where a classic vanilla cake is desired.
Ingredients
Cake Batter
- 1 cup salted butter, room temperature
- 2 cups granulated sugar
- 1/4 cup vegetable oil
- 4 eggs
- 1 tablespoon vanilla bean paste
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3 cups cake flour
- 1 cup buttermilk
Instructions
- Prepare Pans: Preheat the oven to 350°F. Coat two 8 or 9-inch round cake pans with nonstick spray. Cut two pieces of parchment paper into 9-inch circles and place them at the bottom of each pan. Spray the pans again to ensure easy cake removal.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together for 2 minutes until light and fluffy.
- Add Wet Ingredients and Leavening: Add vegetable oil, eggs, vanilla bean paste, baking powder, and kosher salt to the butter-sugar mixture. Mix for an additional minute until the batter is smooth and all ingredients are fully incorporated, scraping down the bowl sides as needed.
- Incorporate Flour and Buttermilk: On low speed, add the cake flour and buttermilk alternately to the batter, starting and ending with flour. Mix just until combined and smooth, about 30 seconds, scraping the bowl as necessary to avoid overmixing.
- Fill Pans and Bake: Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean and the cake is set.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes before removing them. Transfer the cakes to a wire rack and allow them to cool completely before frosting or serving.
Notes
- Room temperature butter and eggs help achieve a smooth batter and better rise.
- Using parchment paper in cake pans prevents sticking and helps with easy removal.
- Be careful not to overmix after adding flour to ensure a tender crumb.
- If buttermilk is unavailable, make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk; let it sit for 5 minutes.
- This recipe is perfect for layering or serving as a simple single-layer cake.
